The Bunny Chef Recipe Reviews (Pg. 6) - Allrecipes.com (1291881)

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Shirley Temple

Reviewed: Jun. 7, 2010
I'm 25 years old. I still order Shirley Temples to drink half the time when we go out to eat! I like it with Sprite or ginger ale, doesn't really matter to me. I need to try it with a little orange juice like the other reviews say, what an interesting idea.
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Donut Muffins

Reviewed: Jun. 6, 2010
These are fantastic! I've made them both as normal sized muffins (makes 6), as bigger mini muffins (12) and as little mini muffins (24) and they're all great. I only use 1/2 t nutmeg because I'm not a big fan of it in excess. That amount works well for this recipe though. The muffins are great warm, room temperature, and even the next day if they make it that long. These muffins are so easy to make and are an extra special treat I like to surprise my husband with some mornings :) The only thing I'd like to note is that I've found 10 minutes to be spot on if you make 24 mini muffins (like what the recipe submitter says to do in her review) and 15-20 minutes will probably give you burned muffins, so keep an eye on them.
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Gorgonzola Cheese Sauce

Reviewed: Jun. 6, 2010
It's so funny reading everyone's opinions on this recipe- some people think it's perfect, some people think the cheese is too strong, some people complain that they can hardly taste the cheese and add a cup and a half. Are we all buying different strengths of gorgonzola or something? In any case, I'm in the "cheese is too strong" camp and only use about 2 tablespoons for the whole recipe. It turns out perfectly for us that way, quite tasty. More than that is overpowering to us! So if you don't know whether or not you love gorgonzola, I suggest adding just a little bit to start. You can always add more- even 1 1/2 cups if that's what makes you happy :) Also, this makes a pretty thin sauce- use another couple tablespoons of flour if you want something thicker.
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Slow Cooker Oatmeal

Reviewed: Jun. 2, 2010
I made this in a little bitty 2 quart crock pot and upped the recipe a bit so that the crock pot would be a little over half full because the crock pot instructions say not to cook less than half a crock of food. I could imagine having problems making this recipe in a normal sized crock pot without scaling it up substantially! As it was, my oatmeal was done after 3 hours even though I cooked it on low. So it was a flop as far as that goes, but the result... The oatmeal was so creamy and delicious, even though I used milk instead of half and half and cinnamon sugar instead of brown! It was honestly the first bowl of oatmeal that I've truly enjoyed. The leftovers reheat well too. I'm going to try making it with ice cubes instead of water to see if that will slow down the cooking process enough that it will actually take the entire night to cook.
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Photo by The Bunny Chef

Chocolate Chip Pie I

Reviewed: Jun. 1, 2010
My changes were to only use 1/2 cup of butter, 1/2 t vanilla (I'm not a huge fan of vanilla and using half ended up being a good decision!), leave out the nuts (we don't like them), and 1/8 teaspoon salt. I read a bunch of the reviews first and made sure to beat my eggs for about 3 minutes in my mixer, and added my melted butter when it was warm rather than hot. Then I checked the temperature of the batter before adding the chocolate chips to make sure it wasn't warm enough to melt them. I read that the chips sink to the bottom of the pie, so used 3/4 cup regular chocolate chips and 1/4 cup minis because I thought maybe the minis wouldn't sink. Turns out they'll sink no matter what size they are! 40 minutes after putting the pie in the oven, I sprinkled the top with another handful of chocolate chips. My pie was actually done after 50 minutes. I stuck a toothpick in the center and it came out mostly clean. The pie is wonderful- it's just like eating a soft, gooey, fresh from the oven cookie. Even when it cools and firms up, the texture is still like that! Awesome!
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Grilled Onions

Reviewed: May 30, 2010
We already had the grill going when I stumbled upon this recipe. I HAD to try it right then! Because I needed the onion to be ready in less than an hour, I cut it into fairly large pieces, divided all the little sections, sprinkled with salt, then topped off with the butter and a tablespoon of Worcestershire sauce because I forgot that I had bouillon cubes. My little packet of onions was done in less than half an hour (though longer would have been fine too). It tasted quite good! I can see this becoming a grill standby recipe. Next time I'm going to follow the recipe except chop the onion again because it turned out so well and crumble the bouillon cube on top. Can't wait!
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Mini Cheesecakes III

Reviewed: May 29, 2010
YUM! These are so good, and so darned adorable! I did change things a little- I didn't know how many graham crackers made 1/3 cup, so I just crushed up 3. Turns out that makes more like 1/2-2/3 of a cup, so I upped the sugar to 1 1/2 tablespoons and the butter to 2 tablespoons. Then for the cheesecakes themselves, I changed the recipe by using low fat cream cheese (Neufchatel), 1/3 cup sugar, and a tablespoon of lemon juice because I didn't have any lemon zest. Next time I will use the 1 1/2 t lemon juice and the 1/2 t lemon zest like the recipe says because I love lemon zest in cheesecake! I sprinkled mini chocolate chips on some of them before they went in the oven. I only had to bake them for 15 minutes- by that time they had puffed up slightly and only jiggled a little when I shook the pan. They turned out beautifully and didn't crack. I topped them with some freezer strawberry jam that I made earlier in the month. The papers came off quite easily and the crust was the perfect thickness- I think you could actually eat it with your fingers and not worry about it falling apart. They tasted great, too- my fiance (who loves cheesecake) said they deserve 100 stars, especially the ones with the chocolate chips.
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Cheese Grits

Reviewed: May 29, 2010
I did not actually make this recipe (though it looks great and I plan to in the future!) but I wanted to address the review below mine. It looks like you were expecting something very different- maybe something more like cornbread? You wrote that the texture turned out very similar to cream of wheat. That actually IS what the texture of grits should be like. They aren't something you can pick up and eat with your hands. It looks like the recipe turned out just fine for you, just you were expecting something different. I gave this recipe 5 stars because it has an average of 4.5 stars right now and maybe my rating can kind of even out the 2 stars of the review below mine since it isn't the recipe's fault that the cook didn't know what to expect and they even said they thought the grits tasted great :o)
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Portobello Penne Pasta Casserole

Reviewed: May 28, 2010
I used this recipe as a jumping off point. I cooked the mushrooms with a cup of chopped onions and 2 cloves of minced garlic, then used 4 tablespoons butter, 6 tablespoons flour, and 3 cups of milk to make the sauce. I accidentally used a teaspoon and a half of basil instead of half a teaspoon, but it was good anyway. Because I increased the milk, I used 5 tablespoons of soy sauce. Upon tasting it, I decided to add 3 tablespoons of balsamic vinegar because I didn't really like that you could identify the soy sauce flavor and one of our favorite sauces for sauteed or roasted veggies is browned butter, soy sauce and balsamic vinegar. I was a little worried about the sauce separating, but it was fine thankfully. You couldn't really identify the flavors as being soy sauce and balsamic vinegar, it was just good. Oh and I used 13 oz broccoli instead of spinach and left out the cheese. So my version was kind of different from the written recipe, but such is the joy of manipulating recipes to what you want! All in all, we quite enjoyed this casserole and I plan to make it again. Next time I'm going to add 2 chopped, cooked chicken breasts (which I forgot to add this time around, I increased the sauce because of the chicken and extra broccoli!) and sprinkle swiss cheese in the middle and on top. I think adding a can of rinsed Great Northern beans for the protein would be good too if you want to keep it vegetarian.
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Dill Vegetable Dip

Reviewed: May 28, 2010
I really suggest making this with fat free plain Greek yogurt (which is thicker, creamier and less tart than regular yogurt- we actually use it instead of sour cream even on things like tacos!) instead of the sour cream, and light mayo. I use 1/2 t onion powder in place of the minced onion (easier!) and my seasoning salt of choice for this is Beau Monde. The dip turns out really darn good, eaten either with veggies or chips, and 3 tablespoons only has about 50 calories.
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Beau Monde™ Dip

Reviewed: May 27, 2010
I used light mayo, a little onion powder instead of minced onion, and about 1/3 of a package of dill dip seasoning mix (made by Hidden Valley Ranch) instead of the herbs because I thought I didn't have any dill. Next time I'm going to try to follow the recipe more closely by using the dill and parsley. I may add a little bit of milk to thin it out a tad because it was pretty thick, which is fine with potato chips, but not as good if you're serving it with raw veggies (I served the dip with both). Regardless, the dip turned out really tasty and I'm looking for an excuse to make it again.
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Too Much Chocolate Cake

Reviewed: May 26, 2010
I used mini chocolate chips and baked it in a 9 by 13 pan, then topped it with a boiled peanut butter icing. The resulting cake was irresistible and got even better as it sat- we finished it in 5 days and it was honestly tastier on the last day than the first. The cake was very moist, dense and chocolaty, and the peanut butter flavor went with it beautifully. I heartily recommend using peanut butter frosting (or a boiled peanut butter icing) on this. Next time I'm actually going to try using yogurt instead of sour cream and cut way back on the oil (possibly subbing applesauce for some of it) because the amount of fat and calories in this cake is obscene, even if it is tasty!
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Lemon Snow Filling

Reviewed: May 16, 2010
You know how sometimes you can look at a recipe and tell it will be amazing? This recipe was like that. And I was right, the Lemon Snow IS incredible! I followed the recipe exactly after halving it and we don't think it's too sweet. This was so good in crepes with freezer strawberry jam. It would be great spread on top of a sheet cake or piped into tiny cupcakes with a lemon glaze on top. Lots of possibilities!
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Crepes

Reviewed: May 16, 2010
This was my first time making crepes and I picked this recipe because it uses a blender and the reviews say the batter is easy to work with. The only thing I changed was I added some vanilla extract. The crepes turned out really well! Even the first one was perfect. I used a pretty small pan, which may have helped them stay together when flipped. I found that it's important for the pan to be hot enough that it sizzles when the batter goes in. Even really thin crepes (thin enough to see the small pattern on our dishes) were easy to turn. I served these with the Lemon Snow filling recipe from this website (which turned out amazing), whipped cream sweetened with powdered sugar and vanilla, raspberry syrup from the farmer's market, strawberry freezer jam that I made last week, Nutella and raw fireweed honey. My favorite combination was the Lemon Snow with the strawberry jam, my fiance loved the Nutella with the strawberry jam. Yum yum! I will make these again for sure and also try them with a savory filling.
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Sweet and Tangy Green Beans

Reviewed: May 4, 2010
It sounds like these beans would be REALLY overpoweringly sweet and sour of made with that much sugar and vinegar! Wow! I use only 2 tablespoons of sugar and vinegar, and add about a teaspoon of salt as well as pepper. They're fantastic- I actually think about them if I know there are leftovers in the fridge. Also, I use a slightly different cooking method- cut the bacon into pieces with kitchen shears (you can do this right over the pan). Cook in frying pan. Remove bacon and add onions. Cook until tender. Add green beans, sugar, vinegar, salt and pepper. Cook until they're as done as you want (less than 5 minutes for us). Stir in the bacon. Yum! 5 stars prepared this way, 3 stars with the amount of sugar and vinegar stated in the recipe.
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Chocolate Pudding Cake II

Reviewed: Apr. 19, 2010
The only things I changed were to use 1 3/4 cups hot tap water and 1 1/2 teaspoons baking powder because I was using a different recipe I found online that happened to be exactly the same as this one other than those two things. It turned out pretty well! The sauce it makes is yummy and I certainly don't regret having another 1/4 cup of it :o) Loved the soft center and chewy edges. This dessert doesn't taste super rich since there isn't much fat in it, but that's not always a bad thing. This is a good, fast, and fun recipe to make!
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Cinnamon Streusel Orange Muffins

Reviewed: Apr. 10, 2010
For once in my life, I actually used half of the cinnamon instead of using more! I wanted something with a good orange flavor and was concerned that the cinnamon would overpower the orange. I added the zest of one large navel orange to the batter for good measure and actually baked it in a bread pan. It turned out so well! Beautiful looking, perfect texture, and with a delicate orange flavor that was complimented rather than overpowered by the cinnamon. It would be great at Christmas and offer a nice change from the pumpkin bread you usually see. Next time I may actually add some orange extract or more zest to make the orange flavor a little more obvious, but it really was good this way. I'm sure it was the zest that gave it the flavor though so don't count on getting orange flavor with just the juice.
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Buttermilk Salad

Reviewed: Apr. 5, 2010
Yummy! I made half a batch and used strawberry Jell-o. It was quite tasty, much better than plain Jell-o. I may even try to make it without the fruit (but add fruit juice) so it's smooth because my fiance wasn't a huge fan of the pineapple. It would be like a mousse without the pineapple. I will definitely make this again!
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Easy Pavlova

Reviewed: Apr. 4, 2010
I've wanted to make a Pavlova for years and decided to make it for dessert on Easter! I followed the advice of the reviewers and decreased the sugar to 1 cup, piled the Pavlova in a high sided mound about 6 inches across (it did spread out to be about 9 inches), reduced the oven heat to 275 (my oven cooks hot), and left the Pavlova in the oven for an hour after baking. It ended up cracking anyway, but was really quite pretty and very lightly browned. Most importantly, it tasted amazing! The crust melts in your mouth and the inside is like a very soft marshmallow. I served it with lightly sweetened whipped cream and fresh pineapple because the store didn't have strawberries or kiwis (I'm just glad I can get any fruit in Alaska in winter). A couple of tips: like some people said, crumple up waxed paper, smooth it out, and sprinkle a pretty thick dusting of cornstarch on top. Once the Pavlova is out of the oven, let it cool completely before you try to take it off the paper or it will fall apart.
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Aunt Edith's Baked Pancake

Reviewed: Apr. 3, 2010
I use these ingredients in the exact amounts listed, but put the pancake together a bit differently. I turn the oven to 400 and put the pat of butter in an 8 by 8 square baking pan and stick it in the oven while I make the batter. By the time I'm finished with the batter, the butter has melted and I tilt the pan so the butter coats the dish, then pour in the batter and put the pan back in the 400 degree oven. It's finished baking after 10-15 minutes. We prefer fruit syrup, maple syrup and cinnamon sugar to the powdered sugar and lemon juice. Very yummy and super fast and easy!
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