The Bunny Chef Recipe Reviews (Pg. 5) - Allrecipes.com (1291881)

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Chili Dog Casserole II

Reviewed: Sep. 25, 2010
This was really good! Better than expected. I never would have thought of it, but the tortilla-hot dog-chili combo is really good. The tortillas absorb some of the sauce and get a little plump (not soggy though, I hate soggy), they aren't identifiable as specifically tortillas after cooking. I made it because I had leftover tortillas and hot dogs in the fridge that needed to be eaten. I only made 2 but used a whole can of vegetarian chili. We like lots of chili! Also I put a bit of yellow mustard inside the tortillas and sprinkled some french fried onions on top because I needed to use them up too. The onions tasted great! I think you could add olives, green onion, diced jalapeno, diced tomato- whatever you need to use up. Next time I'm going to cut the roll ups in half before putting them in the dish so they're easier to serve. I will definitely keep this recipe in mind next time I need a really easy dinner or have ingredients to use up!
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6 users found this review helpful

Home Style Macaroni and Cheese

Reviewed: Sep. 24, 2010
I am a huge mac and cheese lover and make different recipes depending on what I'm in the mood for and how it will be served. For example, as far as flavor goes, my favorite is Down Home Macaroni and Cheese from this website (with more cheddar and not baked), but it doesn't reheat that great. I was looking for a baked mac and cheese recipe that is creamy and reheats well. This one is definitely it! I made a few changes, such as using 8 ounces of macaroni instead of 7, adding 1/2 t more salt and and extra cup of cheddar, using 1 1/2 teaspoon dijon (more would have been overpowering), and sprinkling the top with more cheddar and buttered, crushed cornflake crumbs because we like them much more than bread crumbs. I love my mac and cheese to be really cheesy though so the extra cheese isn't necessary if you don't love it. If you want a creamy mac and cheese (which can be difficult to attain with baked recipes), you need to leave the pasta amount as written. It will look excessively saucy before you bake it, but after baking the noodles will have absorbed some of the sauce and it will be perfect. We ate the last of the leftovers tonight, 5 days later, and it's still nice and creamy! Love this recipe!
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15 users found this review helpful

Southern Fried Cabbage

Reviewed: Sep. 22, 2010
I left out the sugar and used about 2 tablespoons of butter instead of the oil. I also cooked it a bit differently- cooked the bacon then removed it, added the butter to the skillet and cooked the onion for a couple minutes, then added the cabbage and cooked it, stirring occasionally, for about 10-15 minutes until the cabbage was cooked as much as I wanted. Then added salt and pepper and the crumbled bacon. It was really good! Very cheap and easy and I'll definitely make it again.
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2 users found this review helpful

Country Apple Dumplings

Reviewed: Sep. 19, 2010
Wow! I had high hopes for this recipe and was not disappointed. My husband demolished 2 of them, turned to me and said they were the best thing he'd ever eaten. I only made half a recipe but next time will definitely have to make the whole one because the two of us could have eaten all 8 dumplings in one sitting. Even our baby cockatiel had to be put back in his cage because he kept running down our arms to get to the bowl. He's never done that before.
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1 user found this review helpful

Dill Vinaigrette

Reviewed: Sep. 18, 2010
I used olive oil in this but left everything else exactly the same. I thought the vinaigrette had a good flavor except for a strong bitter taste. The only thing I can think of that could have made it bitter is the dry mustard. I've never used dry mustard in a recipe before but happened to buy a bottle last week. Because the vinaigrette had good flavor otherwise, I'm going to try making it again sans dry mustard and hoping it doesn't have the bitter taste. Maybe I'll put in a little bit of yellow or dijon mustard to make up for it. Update: the dressing lost the bitterness after being in the fridge for a couple of days and was really good.
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Pizza Casserole

Reviewed: Sep. 15, 2010
Usually I like a lot of sauce, but I actually had to double the amount of egg noodles for this! 2 cups of egg noodles is only 2 servings. There was more sauce than there was noodles. Other than the noodle issue, I thought this was fine. Nothing special really but a decent way to use up ingredients leftover from making pizza this weekend! Next time I'll just make Cheesy Spaghetti Bake from this website with the ingredients because we love that recipe, I just sub pizza sauce for the tomato soup in the recipe and add normal pizza toppings to it.
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Black Bean and Corn Quesadillas

Reviewed: Sep. 14, 2010
Unfortunately, we weren't fond of the brown sugar and my husband didn't like the corn. Other than that though they weren't bad. I can see myself making these quesadillas again but leaving out the brown sugar and adding a little chili powder or cumin. A couple tips: I mashed the beans some with the potato masher so the mixture would stay together better. This was a good call. Also I made my quesadillas in the toaster because I have terrible luck with them on the stove! All I did was heat the tortillas one at a time in the microwave until flexible, spoon the filling onto half the tortilla and sprinkle with cheese, fold the other half over, and carefully put the quesadilla in the toaster. Then toasted until lightly golden. Even though we weren't fond of the filling on its own, I thought it was reasonably good once made into quesadillas.
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Buffalo Chex® Mix

Reviewed: Sep. 12, 2010
This is my favorite Chex Mix. I made it last year for Thanksgiving to snack on while cooking everything else. I used all 1 kind of Chex so I didn't have to buy multiple boxes of cereal. I had no problem with the microwave method and it had plenty of flavor (and spice) for us. Can't wait to make it again this year, I see it becoming a tradition!
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7 users found this review helpful

Sesame Noodles

Reviewed: Sep. 8, 2010
I think the key here is to put the noodles and the sauce in a big skillet and fry them for a few minutes. If you just dump the sauce on top, it's very runny. What I did was saute some mushrooms, broccoli, and cauliflower in a big skillet while the noodles cooked, salted the veggies, removed them to a plate, dumped in the noodles and sauce, and kind of stir fried them for about 5 minutes, then added the veggies back in. Turned out quite well! I altered the sauce ingredients by reducing the sugar and vinegar and adding a bit of mirin for some of the vinegar, and it turned out that the chili sauce I bought was sweet (rather than hot) so my noodles were sweeter than they were spicy. Had to add some salt and I think white pepper and fish sauce would be good additions. All in all, it was quite tasty and I recommend adding some veggies.
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Sparkling Fruit Salad

Reviewed: Sep. 7, 2010
Yummy! This has become my favorite fruit salad when I want something that is more "fruit" and less "Cool Whip and pudding" like some fruit salads. The "sauce" part of this is quite mild if you use juice rather than wine (I haven't tried it with wine), it really just enhances the fruit a bit so you need to use ripe fruit that you really like. You can use whatever fruit you want (though of course apples and bananas would turn brown fast), but I always include some kind of melon because the melon seems to absorb the juice and become extra tasty. Something to note is that the club soda loses its fizziness quickly. Consider pouring the juice or wine (or a mix of both!) over the fruit and refrigerating it, then pouring the club soda over it right before serving. Something that we like to do is skip the juice and carbonated water and simply use bubbly non-alcoholic apple cider or pear cider or cranberry-apple cider or any number of those carbonated juices in wine bottles.
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2 users found this review helpful

Farmer's Ranch Potatoes

Reviewed: Sep. 7, 2010
I'm kind of stumped by the "dry and tasteless" reviews. I stayed very true to the recipe, except scaled it up to 18 servings because I had 3 pounds of potatoes. I still baked it in a 9 by 13 pan though. Maybe the thicker layer of potatoes held the sauce better? I also salted my water for the potatoes, sprinkled seasoned salt on them once they were in the pan, and added some pepper to the sauce. I was actually a little skeptical of how they'd turn out since the sauce didn't taste that great to me, but the flavors really melded together wonderfully to the point that you wouldn't necessarily pinpoint the flavors as being ranch, sour cream, and cheddar cheese. Also I sprinkled my bacon over the topping to keep it from getting soggy, and I used the original amount of topping in spite of increasing everything else. The only thing I would change for next time is decrease the butter in the topping (which was really good) because I ended up with puddles of melted butter in the bottom of the dish. That may be because I measured the 3 cups of cornflakes before crushing them, maybe if I'd used more the amount of butter would have been okay.
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Portobello Mushroom Burgers

Reviewed: Sep. 7, 2010
These were okay. I quite enjoyed the flavor (we love balsamic vinegar and have it on salad pretty much every day), but the vinegar flavor overpowered all the other flavors, including the cheese, the bun, and the actual mushroom flavor. I think these mushrooms would be better over rice or pasta than on a bun. Next time I'm going to try simply brushing the mushrooms with oil, seasoning them with salt and pepper, and grilling them. That way the great mushroom flavor will shine through.
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6 users found this review helpful

Brown Sugar Oatmeal Pancakes

Reviewed: Sep. 4, 2010
I followed the advice of other reviewers and ground the oats in the blender, then just put in all the other ingredients and blended them too. The added oats make these pancakes a very hearty breakfast! The batter was normal thickness and I got 6 pancakes out of it. I added 1/2 t cinnamon, 1/4 t ginger and 1/8 t allspice. I think the spices really enhanced these pancakes! Next time I'll try adding more ginger. I'm also going to try making them without grinding the oats as they weren't that noticeable ground up. Regardless, my husband and I really enjoyed these pancakes and we're both very particular when it comes to pancakes.
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Ants on a Log

Reviewed: Aug. 29, 2010
Okay. I strongly dislike celery. I don't like the flavor or the texture and always leave it out of recipes. But I LOOOVE ants on a log! I can eat ridiculous amounts of it. I always use dried cherries instead of raisins because I like them better. For some reason the flavor and texture combination of the celery, peanut butter and dried fruit is just divine. I often make it when we're supposed to bring in food for a class and people always eat it up.
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3 users found this review helpful

Passion Bars

Reviewed: Aug. 28, 2010
I wanted to make a dessert late last night, read the ingredients for this one, and KNEW we'd love it. Oats, caramel, chocolate and peanut butter? Oh yeah! Plus I always have these ingredients on hand. I only had about half a cup of peanut butter and chocolate chips, but the bars tasted good anyway. Next time I will definitely use the full amount of peanut butter since we love it, but I actually think 1/2 to 2/3 cup chocolate chips is good so the chocolate doesn't overpower everything. I thought the oat part was a bit too salty so will cut the salt to 1/4 teaspoon next time. I may experiment with adding double the peanut butter caramel since that's the best part. All in all, this is a very tasty bar and super easy to make! I will make it again many times in the future!
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Bratwurst, Sauerkraut and Bean Casserole

Reviewed: Aug. 19, 2010
I kind of reversed the proportions here and used a 28 ounce can of baked beans and a 16 ounce can of sauerkraut. I think this ratio is a bit better. I also used kielbasa instead of bratwurst because I don't like bratwurst and because kielbasa doesn't have to be cooked first. Next time I will probably use a bit more brown sugar, and caraway would be a great addition if you like caraway. All in all, this is a really good meal served with salad and mashed potatoes, and it is really easy, too!
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Pasta With Spinach Sauce

Reviewed: Aug. 16, 2010
This is tasty! Very easy and has a really nice flavor. Maybe not dinner for company, but a good, quick weeknight dinner. My only changes were to use a cream soup mix I made instead of a can of soup, 1 package of spinach, and I left out the ham. I found it was very easy to just add the frozen square of spinach to the boiling water with the pasta. That way you don't need to think ahead about thawing it out! I'm planning to mix some chopped marinated artichoke hearts in with the leftovers per another reviewer's suggestion. One thing is I would advise against mixing all of the sauce into the big bowl of pasta. The flavor of the sauce gets diluted that way. It's still good mind you, but the flavor is better if you just spoon some sauce on top.
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5 users found this review helpful

Christy's Chicken and Dumplings

Reviewed: Jun. 21, 2010
Use 1/4 t ground marjoram or 1/2 t regular. 1/2 t seasoned salt in stew part, 1/4 t pepper, and 1 c milk.
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