The Bunny Chef Recipe Reviews (Pg. 7) - Allrecipes.com (1291881)

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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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11 users found this review helpful

Seasoning For Tacos

Reviewed: Apr. 3, 2010
I made this recipe a month or so ago to use in a taco stew recipe. The stew turned out incredibly well and it only used half of the seasoning mix, so I was excited to try it in tacos. I finally made tacos tonight. They were so good! I've honestly never had anything against taco seasoning mix, but this recipe was a little better even than Lawry's taco seasoning. I suggest using only 2 teaspoons of salt in the mix and sprinkling a scant tablespoon of flour onto the taco mix when it's almost done cooking if you make 1 pound of meat using 2 1/2 tablespoons of seasoning and the 3/4 cup of water.
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42 users found this review helpful

Baked Fish Sandwiches

Reviewed: Mar. 23, 2010
I would have given this recipe 4 stars, but the reviewer below me seems to have reviewed the wrong recipe (what crumb coating?) and since there are only 2 reviews so far, it doesn't seem fair to the recipe that it should only be 3 1/2 stars. Anyway. I made the fish but didn't put it in sandwiches. We just had it over rice. The butter and lemon juice left in the pan actually made a really good sauce for the rice and the meal was quite tasty (not to mention easy). I think it would be good on a sandwich with the ranch and barbecue sauce, too!
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17 users found this review helpful

Ragu® No Boiling Lasagna

Reviewed: Mar. 16, 2010
I made this in a 7 by 11 inch pan using 8 lasagna noodles, 1 26 ounce jar of Prego sauce, 1 15 oz container of ricotta, 1/4 cup parmesan, and a little dried basil mixed in with the cheese. I thought it turned out pretty darn well! It was so easy to make. My fiance thought it was a little dry (he's used to my regular lasagna, which is excessively saucy), but I didn't think so. Considering how time consuming normal lasagna is to make, I will definitely be making this again. Also, I see that a couple other reviewers were confused by how you're supposed to layer the ingredients. VLB, the recipe does call for all the ricotta. It says to use half the ricotta, then repeat the layers (which would result in using the other half). And MOMOFADDY, the recipe says to use all 12 lasagna noodles. It says to layer 4 in the dish, then repeat the layers (which would mean another layer of 4), then to put 4 more on top. I'm not sure what the issue is with people not understanding the recipe's instructions.
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3 users found this review helpful

Bran Muffins III

Reviewed: Mar. 16, 2010
I halved the recipe and used oat bran instead of wheat bran, and all whole white wheat flour instead of part all purpose flour. I also used honey instead of molasses, accidentally used the full amount of salt, and used a whole egg. They turned out great! They are very dense and hearty, more like drop biscuits in a muffin cup. I really like how they turned out though. My fiance has even been eating them. They're good reheated in the microwave, with a little bit of jam or honey or margarine.
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Quick Gnocchi

Reviewed: Mar. 12, 2010
These were really good! They turned out a bit firmer than regular gnocchi, but I actually like them that way. Also my fiance, who previously did not like gnocchi, really liked these and ate far more than his share. Will definitely make again, thanks for the recipe!
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Cheddar Pennies

Reviewed: Mar. 11, 2010
After reading the reviews, I made my own version of these crackers. They turned out very well- a little spicy, and nice and cheesy. Here's what I did: Blend 1 cup all purpose flour, 1/4 t garlic powder, 1/4 t paprika, 1/8 t cayenne pepper, and 1/2 teaspoon seasoned salt in food processor. Add 1/4 cup cold butter that has been cut into little cubes. Pulse until the butter is well incorporated and the mixture looks like crumbs (you may need to scrape the sides of the bowl with a spatula). Add 6 ounces shredded cheddar cheese and process until the cheese is blended in, scraping with the spatula if necessary. Dump the mixture into a mixing bowl and add about 1 tablespoon of milk. Mix it in with your hands and add more milk (1/2 tablespoon or so at a time) until the dough just comes together. Then roll the dough into marble sized balls, put on a baking sheet, and flatten with the bottom of a glass. You an experiment with different thicknesses. Poke each cracker with a fork a couple times so they don't poof up when being baked. Sprinkle each cracker with a little kosher salt and press the salt in. Bake at 350 for about 15 minutes (depending on the thickness of your crackers), until the bottoms are a little toasted. Excess dough can be put in the fridge until it's time to bake, or if you accidentally add too much milk refrigerating the dough will make it easier to work with. Enjoy!
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3 users found this review helpful

Oatmeal Soda Bread

Reviewed: Mar. 10, 2010
I love this bread! It's much better than any other soda bread I've made. It has a really nice flavor and is actually best without any honey or butter or jam on top. The texture is great, you could even use it to make sandwiches if you cut it thick. We don't usually enjoy thick crusts, but the crust on this bread is really tasty. Like others have said, the loaf isn't necessarily done when the top is browned. I suggest sticking a knife into the loaf to see if it's cooked in the middle. I'm glad I did this because the first time I took it out of the oven, it was still raw inside. To keep the top from browning any more, I covered it with foil. This kept the top nice but allowed the insides to cook more. The recipe says to let it cool completely before slicing, but if you cut wedges out of it while it's still a little warm, it's amazing. Leftover cooled bread can be used for sandwiches like I mentioned earlier, or you can put it in the toaster and it will be almost as good as when it came out of the oven. Great recipe, I will make this again and again! Next time I'm going to try using wheat flour.
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1 user found this review helpful

Mama Bear's Porridge

Reviewed: Mar. 10, 2010
I love oats in things. Fruit and oatmeal bars, oatmeal cookies, bread with oats in/on top, hearty cakes or muffins. Any fruit crumble I make must have an oat topping. I even love oat bran for breakfast with salt and a little butter or cheese. But I've never liked sweetened oatmeal for breakfast. I tried this recipe hoping I would like it okay. I liked the honey, and the dried fruit was good (I used dried cherries because it's what I had). I had to use 3/4 milk and 1/4 water instead of powdered milk and water, and I liked the richness of it being made with milk. I did not really like the custardy texture though. The only way I've tolerated breakfast oatmeal in the past was if it was really thin and really sweet, so I actually liked this pretty well considering it's really thick and not really sweet. I won't make it again, but I think this would be a great recipe for a child or elderly person or someone who has trouble keeping weight on (or even just a super picky kid) if they like oatmeal because it's bulked up with the milk and egg.
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1 user found this review helpful

Buffalo Chicken Chili

Reviewed: Mar. 7, 2010
This is the first tomato based chili recipe that I've really liked a lot. That's a good thing because it makes a ton! I ended up only using 2 tablespoons of chili powder and 1/4 cup of Frank's Red Hot Sauce. I suggest only adding that much at first, tasting it, then adding the rest. It would have been way too spicy for us if I'd used it all. I suspect my chili powder may have been spicier than most, it's Spice Island brand. Next time I'm going to try add even more carrots than I did, and leave out the chili powder so I can add more hot sauce so more of the buffalo flavor will come through.
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1 user found this review helpful

Volcano Pancake

Reviewed: Mar. 6, 2010
My husband and I love this pancake! I've made it many times since finding the recipe a year ago. This is not like a regular pancake and is very eggy, but tastes great with assorted toppings and I can have it on the table in about 15 minutes from start to finish. I use half the butter to prevent it from being completely butter drenched and just stick the butter in the baking pan, then into the oven to melt while I make the batter. Mine also always take less than 10 minutes to bake. We've had it with shredded cheddar on top and it's good, but it's great with assorted sweet toppings instead, like: maple syrup, fruit syrup, jam or jelly, honey, peanut butter, mini chocolate chips, fresh or thawed frozen fruit, cinnamon applesauce, sauteed apples, lemon snow (a recipe from this site), whipped cream, or cinnamon sugar. We're normally maple syrup people, but our favorite topping is homemade jam and whipped cream. Definitely give this a try and set out lots of toppings for people to add as they please! I cut back 1 star because the recipe has way too much butter and I don't even want to think what you'd end up with if you actually baked it for 35 minutes since mine always takes 8 minutes.
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15 users found this review helpful

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Reviewed: Feb. 22, 2010
I really liked this! The sauce has great flavor. It's not as good as Chinese food in a restaurant, but it's the best stir fry I've made at home so far. It made a lot of sauce, which we love. I used tofu instead of pork and only 1/2 a pound, so I added more broccoli. Also had to use 1/2 teaspoon dried ginger because the store was out of fresh, and only 3 tablespoons soy sauce which was plenty for our tastes. I'm glad I ran across this recipe because I'll definitely make it again!
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Wednesday Cookies

Reviewed: Feb. 17, 2010
I really like these cookies. I followed the recipe except used 1/2 teaspoon vanilla extract and about 3/4 teaspoon almond extract. The flavor was very good, but they do need frosting to seem "complete"- I just used a can of frosting. These cookies are reminiscent of dense cupcakes. They're quite soft, but not chewy like a chocolate chip cookie. Mine turned out very tall and rounded, I may try to bake them without refrigerating the dough next time because my fiance thought they were too thick. I really like this recipe though and I can see myself making it many, many times.
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6 users found this review helpful

Best Pancakes

Reviewed: Feb. 7, 2010
I've tried many, many pancake recipes and none of them were quite right. I figured out that adding an egg to pancake batter changes the texture in a bad way, and oil or butter is unnecessary. Also, surprisingly enough, adding enough salt is important if you want flavorful pancakes. These pancakes are honestly good enough to eat without syrup! You can substitute different kinds of milk or juice for the regular milk and get good results too.
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Fideo

Reviewed: Feb. 7, 2010
My pantry was very bare, but by some weird coincidence I actually had a package of fideo noodles and the other ingredients for this. I made it like the recipe says except used real garlic and also chicken bouillon instead of salt. I added a can of black beans to make it a main dish and had to use another half cup of water. It turned out surprisingly well! I will make this again, both without the beans as a side dish and with the beans as a meal since I can keep the ingredients in the pantry. Thanks!
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Drop Biscuits and Gravy

Reviewed: Jan. 24, 2010
I made this recipe knowing the biscuits would be chewy because there's hardly any fat in them. They did indeed turn out chewy, but really weren't bad. I added more salt to both the biscuits and the gravy, and used soy sausage because I don't like the normal kind. All in all, this was pretty good and I'll probably make it on a regular basis because we love biscuits and gravy but the normal kind is pretty high in fat and calories. I'll try serving the biscuits on their own too.
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Hash Brown Omelet

Reviewed: Jan. 12, 2010
You can make this so many different ways! Adding mushrooms, olives, or even cherry tomatoes (added closer to the end) is great, as is using sausage (or vegetarian sausage) or ham or leaving out the meat completely. I am lazy so I don't bother beating the eggs or adding the milk- I just crack the eggs into the pan, stir everything up, add the salt and pepper, and stir until the eggs are set. Remove from heat, add the cheese, give it a couple stirs then let it sit for a minute so the cheese can melt. Doing it this way saves time and the cheese ends up binding the other ingredients together somewhat anyway. Regardless of how you make this and what you put in, it is a great, quick and delicious meal for any time of day.
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2 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Jan. 10, 2010
I accidentally used 1/3 cup sugar and 1/4 cup cocoa powder. This ended up being a good thing though because I thought even the 1/4 cup cocoa powder was too chocolaty. Incidentally, my fiance thought it could have used MORE cocoa powder. Next time I'm going to try using 1/2 cup sugar, and about 2 tablespoons cocoa powder to give it a milder taste. I also look forward to trying this with almond extract and other extracts, and using brown sugar and no cocoa to make butterscotch pudding. There are so many possibilities!
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Crazy Crust Pizza Dough

Reviewed: Jan. 9, 2010
I chose to leave out one of the eggs like others suggested, and added 1 1/2 teaspoons of baking powder and 2 tablespoons of olive oil because I wanted to bake it in a pie plate since we like thick crust and I knew it wouldn't rise and the texture would be off if I didn't use them. I baked it for 15 minutes, then put on the sauce and cheese. It actually turned out with really good flavor! The olive oil helped a lot. Baked in a pie plate, it turned out very thick too. I think it would make a great speedy focaccia bread. Next time I'm going to try stirring in a packet of rapid rise yeast and bake it in a 9 by 13 pan. I know I changed this recipe a lot, but I'm looking for a quick batter crust recipe to use when I don't have time for normal crust, and this recipe is an excellent base. Thanks!
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Buckeye Balls II

Reviewed: Dec. 24, 2009
These are fantastic! They're so creamy and smooth and peanut buttery. I'm planning on making Buckeyes every Christmas as a new tradition. I agree with reviewers who said these would be way too crumbly with the full amount of sugar though and am giving the recipe 3 stars because I don't believe it would have turned out well that way.. You either have to cut back the sugar, or add more peanut butter. I opted to add more peanut butter :o) Also, I used chocolate that is made for candy dipping instead of the chocolate chips and shortening. It was very convenient that way because the chocolate came in a microwavable tray and I could warm it up again when it started getting firm. Leftover chocolate was used to make dipped Oreos and pretzels (with crushed candy canes on top).
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1 user found this review helpful

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