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

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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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Barbie's Tuna Salad

Reviewed: Jun. 10, 2010
I saw this recipe on the main page and it got great reviews, so I had to try it for lunch! Unfortunately, I would rate it as just average. Not bad at all- but not fantastic, either. It had way too much mayo. I like my regular tuna salad better: can of tuna, light mayo, a dab of yellow mustard, a bit of dried dill, some sliced green olives, and a bit of olive brine to give the mixture some extra flavor and moistness. It's so good :) I'll probably make this recipe again if I want something different and will tinker with the ingredient amounts.
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Incredible Hoe Cake

Reviewed: Jun. 9, 2010
Maureen must not have baked it long enough if it was still doughy in the center! I didn't intend for this recipe to be shared so I was surprised to find that someone had reviewed it.
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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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4 users found this review helpful

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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