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

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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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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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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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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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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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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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Spicy Refrigerator Dill Pickles

Reviewed: Jun. 16, 2010
I just made these last night and I've already snatched 2 from a jar! They're perfectly tart with just a bit of a burn. Can't imagine how good they'll be in 10 days :o) After reading the other reviews, I opted to reduce the sugar to 2 T, up the salt to 2 T, and leave the dill whole and just cram several sprigs in each jar. For some reason I couldn't find dill seed at the store so had to leave it out, but hopefully the dill weed will impart enough flavor! I had to use regular cucumbers (cut into spears), but I'm sure pickling cucumbers are even better. Like some other reviewers, I had to make more of the brine to cover my cucumbers, but I think that has a lot to do with how densely you pack the cukes in the jar. I'll update this once the required 10 days have actually passed! I'm willing to bet there will only be a few pickles left by then though because they're so good already!
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Divine Hard-Boiled Eggs

Reviewed: Jun. 16, 2010
Make sure you use a big pot for this, lots of water, bring it to a full rolling boil, then put the lid on the pot when you remove it from the heat. This way the heat is retained as long as possible. If you put a generous amount of salt in the cooking water (2-3 tablespoons), drain the water from the pot after cooking and shake the eggs around in the pan before putting them in cold water (which by the way you can just pour into the cooking pot, no need to dirty a bowl), the shells of even fresh eggs will come off easily. If you decide to cook fewer eggs in a smaller pot, you will probably need to extend the time that the eggs sit in the water by 5 or so minutes.
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Roasted Brussels Sprouts

Reviewed: Jun. 15, 2010
Yummy! We've always microwaved brussels sprouts before, but if I'll definitely do it this way in the future if I have the time :) I used frozen ones, let them thaw part way (would have let them thaw all the way if I'd had time!), and cut the bigger ones in half. Roasted them for about 35 minutes. They didn't get super dark brown in that time, but the rest of dinner was ready and they were kind of browned. One random one actually had a crispy brown leaf. My fiance got that one and said it was good, but he thought it would be overwhelming if they were all like that. He liked the whole ones best, while I preferred the halved ones- the insides were so creamy, like other reviewers described. Definitely going to make this one frequently!
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Clone of a Cinnabon

Reviewed: Jun. 13, 2010
These cinnamon rolls are great! I don't have a bread machine so made the dough in my Kitchenaid mixer. Let the yeast (1 .25 oz packet equals about 2 1/2 t) proof in the warm milk with about 2 T of the sugar for 10 minutes, stirred in the melted butter (but cooled slightly so it wouldn't kill the yeast or cook the eggs), eggs, the rest of the sugar, and the salt. Dumped in 3 cups of the flour, mixed it up with the dough hook (I'll actually try the flat beater for the first 3 C flour next time so it gets mixed up faster, then switch to the dough hook), then added enough additional flour so that the dough still stuck to my finger a little when I touched it (this results in a soft dough that is perfect for cinnamon rolls). Let it knead on the second from lowest speed for 8 minutes, then continued with the recipe as stated, rolling the dough out on 2 pieces of lightly floured waxed paper that I overlapped slightly and taped the bottom of :) My only changes were that I only used 1 1/2 T cinnamon (I was nervous of 2 1/2 T even though I love it), accidentally left out the salt in the frosting and only used 1/4 t of vanilla. I'm VERY pleased with the outcome of both the rolls and the frosting! It only needs a couple of tweaks to be perfect- for example, next time I'm going to try mixing together the softened butter, sugar and cinnamon, then spread it on the dough rectangle so it's neater and easier to distribute perfectly.
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Creamy Pimento Cheese

Reviewed: Jun. 13, 2010
Yummy! I've never cared for regular pimento cheese (don't like cold processed cheese or the sweetness of pimentos), but I had to try this one when I saw the ingredients. Mine isn't regular pimento cheese because I used some diced green olives (with pimentos in the center!) instead, but the great thing about cooking is that you can tailor recipes to your tastes. In any case, this is a great cheese spread. I like it in sandwiches, on crackers, rolled up in a tortilla, or heated up to dip tortilla chips into or made into a quesadilla. Quite versatile. I also up the garlic powder to 1/2 t and like to add a little cayenne or hot sauce.
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Homemade Cream-Style Soup Mix

Reviewed: Jun. 12, 2010
I made this using a full teaspoon of garlic powder and added a teaspoon of poultry seasoning so it would taste more like cream of chicken. Couldn't find any vegetable flakes but will probably add some dried parsley next time to add a bit of color. I kind of took a leap of faith in making a whole batch, but thankfully, it turned out great! MUCH better than canned cream of ____ soup, which I only like to use in certain recipes. This is healthier too and probably works out cheaper :) For the past couple years I've been making my own cream soup recipe using milk, chicken broth, flour and spices on the stove when I need a can of it for something, but this is certainly easier and tastes as good. Thanks so much for the recipe, I'll definitely use it again!
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