The Bunny Chef Recipe Reviews (Pg. 8) - Allrecipes.com (1291881)

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Gourmet Sweet Potato Classic

Reviewed: Nov. 26, 2009
This recipe is a winner! I try a different sweet potato recipe every year and I don't feel the need to ever try another. I peeled the potatoes and cut them into chunks then boiled rather than baking them, and somehow I ended up with only 4 sweet potatoes but I used the full amount of all the ingredients. I left out the pecans and made this the night before, then baked it before serving. My fiance loved it too and didn't even add marshmallows to his. Great!
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J.P.'s Big Daddy Biscuits

Reviewed: Nov. 22, 2009
I've had this recipe in my recipe box for several years now and decided to make it tonight when I needed a bread to go with our roasted turkey legs and carrots. I substituted butter for the shortening and accidentally added a little too much milk. I was afraid I would overwork the dough if I added more flour, so I just greased my hands and formed them into circles, then baked them in a round cake pan. No kneading. I brushed them with butter before and after baking them. The result? My fiance took one bite and said they were the best biscuits he'd ever had. I'm giving up Alton Brown's recipe and will be using this one from now on! They're tender, flavorful, tall, everything you could want in a biscuit.
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Dreamy Apple Butter Pumpkin Pie

Reviewed: Nov. 21, 2009
I think the reviewer below me (Honey) is confused. It looks like she baked the pie. While I agree that the instructions are written a little oddly (it should say to bake the pie crust and let it cool at the beginning of the recipe rather than specifying that the crust should already be cooked later on), it's clear that this recipe is for a refrigerator pie. If anything, I'd think the Cool Whip would tip you off. No wonder your pie didn't set up!
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French Breakfast Muffins

Reviewed: Nov. 15, 2009
I'll definitely make this recipe again! I substituted cinnamon for the nutmeg (didn't have any nutmeg), a little bit of vanilla, and used 3/4 cup sugar because I actually intended to use the recipe for cupcakes. I got 9 nice sized muffins/cupcakes from the recipe. We tried them both with vanilla frosting ("cupcake style") and with the butter and cinnamon sugar ("muffin style") and loved them both ways. I would consider adding raisins or blueberries or something to make different kinds of muffins, but the base recipe is really delicious! Oh and we've named them Mupcakes because they're kind of muffins and kind of cupcakes.
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Pumpkin Ginger Cupcakes

Reviewed: Oct. 25, 2009
Just as a warning, the mixture had tons of tiny flecks of butter-sugar no matter if you use room temperature eggs or cold ones. Go on and add the dry ingredients and the lumps will disappear. I left out the crystallized ginger (couldn't find it), so upped the ginger to 1/2 tablespoon. The first time I made this recipe, I baked it in a bundt pan for about 45 minutes, then frosted it with tinted store bought cream cheese frosting to look like a pumpkin- covered an ice cream cone in green frosting for the stem. The cake turned out really, really well- so moist and with great flavor and really cute. The second time I actually made it into cupcakes! I frosted the cupcakes with cream cheese frosting made by beating together 8 oz softened cream cheese, 1/2 cup softened salted butter, 3 1/2-4 cups powdered sugar, and 1/2 tablespoon butter flavoring. I know the butter flavoring sounds bizarre, but it somehow mellows out and brings the other flavors together. The wonderful frosting on the fantastic cupcakes made these some of the best cupcakes I've ever had!
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Green Punch

Reviewed: Oct. 25, 2009
I told our guests that this was Melted Witch! I halved the recipe and used a full 12 ounce can of pineapple juice concentrate instead of the prepared pineapple juice. Because of the extra pineapple concentrate, I left out the sugar and ended up adding about 2 cups extra ginger ale. We all really liked this punch and I plan to make it again, but will probably make it with the amount of pineapple juice in the recipe, still leaving out the sugar. And like some others said, straining the pineapple juice through a fine mesh strainer and using pulp free OJ is important if you want a smooth texture.
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Triple-Cheese Macaroni

Reviewed: Oct. 25, 2009
I made this for a Halloween themed potluck today. To make it "scary", I cut slices of white cheddar into an eye shape and put a slice of pepperoni and a slice of olive on each piece of cheese to make eyeballs. It turned out really cute! As for the recipe, I used half of the mustard per the other reviews, but my fiance still thought it tasted too mustardy. The texture was a little bit scrambled eggy, which a friend of ours didn't like, but it didn't bother me. Oh and I had no problem with it being soupy. All in all, we enjoyed the recipe, but I don't know if I'll make it again. The quest for a perfect baked mac and cheese continues!
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Scrambled Potatoes

Reviewed: Oct. 15, 2009
I used different amounts of all the ingredients (didn't measure anything) and frozen shredded potatoes. If you don't want to dirty another dish, you can just crack the eggs right over the potatoes, add seasoned salt, and mix it in. I thought this was really yummy and we put it in tortillas. Taco sauce, tomatoes, salsa, sour cream, green onions and other burrito toppings would be good to add too.
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Rolled Dumplings

Reviewed: Sep. 26, 2009
These are the perfect dumplings! If you roll them out as thin as the recipe says (1/8 of an inch), they're wonderfully soft and flexible and a tiny bit chewy, but in a good way. I've tried many dumpling recipes over the years and this is by far the best. I've made this recipe several times, it's definitely a keeper. I think the difference is that this recipe has baking powder in it. Chicken and dumplings (I use my own recipe for the stew part) made with this recipe is probably our favorite meal and it's always special. One last thing, a little bit of poultry seasoning is a nice addition to the dumplings.
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Maple Bacon Pancake

Reviewed: Sep. 25, 2009
This pancake is so good! I'd been wanting to make it for months and finally did today. I only had shredded Mexican-style cheese blend, so I chose to put it all on top rather than inside. I was afraid the cheesy flavor would get lost since it's grated so finely and is pretty mild to begin with. Also, I used another reviewer's suggestion for baking mix substitute, but added about 2 tablespoons oil to make up for the oil in the cheese. Left everything else the same. Next time I actually will add more syrup to the batter so it will have more maple flavor and be sweeter. It really is great just how it is though- the pancake turned out so soft and moist and had excellent flavor. Next time I'm going to make it how the recipe says with cheese (possibly cubed) in the batter and a bit more maple syrup. Thanks for the great recipe!
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Sep. 23, 2009
I decided to try using mushrooms and zucchini in addition to the asparagus. I tossed all the veggies in olive oil with kosher salt and pepper, then roasted the mushrooms and zukes for 15 minutes before adding the asparagus. Because I had more veggies, I doubled the sauce, swapping the amounts of vinegar and soy sauce and browning the butter first. Even though I subbed half the butter for light margarine (which I added with the vinegar and soy sauce), the sauce turned out AMAZING. We could hardly believe how good it was! We loved it on both the veggies (the mushrooms and zucchini were a great addition) and steamed rice. This recipe is a keeper for sure.
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Nicoise-Style Tuna Salad With White Beans & Olives

Reviewed: Sep. 16, 2009
Delicious! I used chopped cucumber instead of green beans, left out the onions, and used more lemon juice/less olive oil. It was really good! Next time I'm going to add tomatoes and another can of beans. I love salade nicoise but it takes so long to make so this recipe is great.
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Cajun Pasta Fresca

Reviewed: Sep. 16, 2009
This was delicious! I added the Cajun seasoning to taste and didn't use salt, used more garlic and added 2 chopped chicken breasts that I had in the freezer, they had been marinated in the Smokey Tequila Marinade recipe then grilled. I didn't use the mozzarella. Next time I'm going to sprinkle the cheese on top because it kind of disappeared into the sauce. The fresh tomatoes were so much better than canned. Also, I think it's important to add something- chicken, broccoli, spinach, mushrooms, even tofu- to make the dish a bit more substantial. All in all, we really enjoyed this and will make it again!
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Steak and Ale Pie with Mushrooms

Reviewed: Sep. 8, 2009
I used leftover petite sirloin steaks that we grilled last night, only half the beer (I was reluctant to use all of it because I've had recipes turn out poorly with a whole bottle), a little more flour, and browning sauce (Kitchen Bouquet) instead of Worcestershire sauce. I'm convinced that browning sauce makes all beef based recipes like this taste better. And it sure was good, my fiance and I loved it! He said it was "somewhere between amazing and awesome." I can't imagine the pie turning out any better than it did.
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Smokey Tequila-Lime Marinade

Reviewed: Sep. 7, 2009
I didn't have any onion powder and used less garlic powder, cayenne pepper and no liquid smoke. I marinated the chicken breasts overnight and they turned out really well! We could taste all of the flavor components except the cilantro, which I'll probably leave out next time. And there will be a next time! Thanks!
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Orange Beef-Style Tofu Stir-Fry

Reviewed: Sep. 3, 2009
I followed the other reviewers' advice and cooked the sauce in a small saucepan and simply poured it over the rice, tofu and carrots. I also used a bit more cornstarch and used Sriracha hot sauce to taste instead of chile paste. I thought the recipe turned out deliciously, but my fiance didn't like it because he thought it was too orangey. So if you love citrus flavors, make this recipe, but if you don't, steer clear!
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Baked Tofu Bites

Reviewed: Aug. 12, 2009
I substituted honey for the maple syrup because our maple syrup is butter flavored and I was skeptical of how it would taste in this recipe. I also left out the liquid smoke because of the reviews that said it tasted weird. I ended up cooking mine for about 50 minutes and cranked the heat up to 450 for the last 7 or 8 minutes to get them a little crispy. Next time I'm going to try cooking them at 400 the whole time so it goes faster. Regardless, my fiance and I really enjoyed this recipe and I'll make it on a regular basis!
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Broiled Tilapia Parmesan

Reviewed: Aug. 9, 2009
Delicious! I used salt and garlic powder instead of the onion salt, and broiled the sauce onto both sides of the fish instead of just one. I don't think it needs bread crumbs or anything because it's perfect already. The butter sauce is really good on top of steamed rice too.
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Blueberry Oat Bars

Reviewed: Jul. 22, 2009
I followed the advice to bake these in an 8 by 8 pan, and I added about half a teaspoon of cinnamon to the oat mixture. They turned out amazingly! Thicker than most bars of course, but delicious. I made them to serve to company and they were eaten up. I'd like to try this with raspberries too. Thanks for the great recipe.
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Speedy Salmon Casserole

Reviewed: Jun. 23, 2009
We really liked this, but I made some changes. I doubled the sauce but used less ketchup and added a little mustard and hot sauce. I also added sauteed onions to the mashed potatoes and used 3 cups of flakes. The last change was to add about a cup and a half of peas on top of the salmon layer. It turned out really well this way and I'll make it again!
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20 users found this review helpful

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