The Bunny Chef Recipe Reviews (Pg. 9) - Allrecipes.com (1291881)

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California Casserole

Reviewed: Jun. 14, 2009
I made this a little differently so it would be the main dish. I cooked 2 cups rice in 4 cups chicken broth with green onion, pepper and garlic, then mixed in a large can of chili beans. Combined the sour cream with the green chiles and a packet of taco seasoning, then layered the components like the recipe said and baked like the recipe said. This made 8 large servings and leftovers were great in flour tortillas with lettuce, tomatoes and salsa. Either in tortillas or plain, this turned out really well (my fiance loved it) and I'll make it again. Also, KKH3 must have done something wrong with their rice. There's no reason for rice to cook differently in broth than water, and the liquid to rice ratio described in the recipe should be just fine.
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Grilled Delmonico Steaks

Reviewed: Jun. 1, 2009
Okay, I left out the salt and pepper because so many of the reviews said it was salty. The steak seasoning I used was Montreal. Halfway through making the marinade, I realized I didn't have enough rosemary so used basil and thyme to make up the difference. I only marinated my london broil for 2 1/2 hours, but it turned out delicious! I cooked the remaining marinade in a pan on the stove and we poured it over our steak and rice. This marinade is truly amazing (surprisingly, I think the rosemary-basil-thyme made it even better), probably one of the best things I've found on Allrecipes. I'll be writing this recipe in my favorite recipes book too.
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Sweet 'n' Hot Glazed Salmon

Reviewed: May 19, 2009
Here's a tip: you can use 3/4 cup apricot preserves and 1/4 cup water instead of the apricot nectar, dried apricots and water, keeping all the other ingredients the same, then just heat everything in the microwave for a minute or so. No need to simmer it on the stove for 20 minutes. Also, I just poured all the sauce over my salmon fillets (I had 2 big fillets totaling a little over a pound) in a foil lined pan, then baked them at 375 for 15 minutes. Turned out very yummy and the extra sauce in the pan is great over rice!
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8 users found this review helpful

Sweet Pea and Noodle Salad

Reviewed: May 10, 2009
Okay, I don't think anyone is seriously going to think you're supposed to put flowers in this pasta salad. The ingredients even call for frozen green peas. Also, there's no problem with rinsing the pasta- it will help cool the noodles down faster so you can eat the salad right away if you want, and I've never had a problem with mayo not sticking to rinsed noodles. That all being said, this pasta salad is very yummy and easy. You can add anything you want to it, like tuna, olives, grapes, chicken, little tomatoes, cucumber... and it always turns out good! Low fat mayo works well also.
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39 users found this review helpful

Baked Teriyaki Chicken

Reviewed: May 4, 2009
I used only 6 bone in, skin on chicken thighs but made the full amount of sauce, retaining some of it to put on the rice. I baked mine at 425 like the recipe says, but the chicken was done after 40 minutes so keep an eye on it! I used normal soy sauce and the glaze seemed super salty to me but I think it was perfect on the chicken. The chicken turned out wonderfully and the reserved sauce was amazing on the rice (though you only need half a tablespoon or so for a whole serving). I'm going to try making this again with skinless chicken, and also try with reduced sodium soy sauce. Thanks for the great recipe! UPDATE: I have made this with skinless chicken and it's only half as good. Kinda watery and nothing spectacular. Make it with skin-on chicken! It's the only recipe I buy skin-on chicken for.
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Quick Quiche

Reviewed: Apr. 25, 2009
I used crumbled vegetarian sausage instead of bacon, cheddar cheese, and bell pepper instead of onion, but the basic recipe is still the same since it's SO versatile! Also added about 1/8 teaspoon baking powder because so many other reviewers used pancake mix, which I don't have. I accidentally mixed the cheese in with the other ingredients but it still formed a nice crust. Next time I'll try sprinkling the cheese in the bottom of the dish. In any case, it turned out wonderfully- my fiance had 2 servings- and I'm already thinking of different things to put in this quiche. Ham and swiss, pesto and tomato, pepperoni and mushrooms... there are so many possibilities!
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Grilled Ham Steak

Reviewed: Apr. 17, 2009
Yummy! I used the apricot preserves and just heated it in the microwave until bubbly instead of cooking it in a pan. I cooked the ham steak in a frying pan on the stove. My steak was only half an inch thick so it cooked faster. I put the glaze on for the last couple minutes of cooking. It turned out really nicely though the glaze seemed milder than I expected once it was on the meat. Next time I may just grill/fry the ham, add some apple juice or something to the glaze to thin it, and serve it as a sauce on the side, or I may use the glaze on pork chops since the pork chop flavor wouldn't drown out the glaze flavor.
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Tomato-Bacon Rarebit

Reviewed: Apr. 13, 2009
I had to use normal yellow mustard and I think I used less cheese (5 thin slices), and I served it over french bread (it stands up to the thick sauce better than toast). We really liked this recipe though, the sauce alone is better than any of the other Welsh Rarebit sauces I've tried on Allrecipes! It is pretty thick though and you'll probably want to cut back on the cheese. Oh and I cooked the full recipe for the two of us, it was the perfect amount. I loved the tomato and bacon on top!
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Salmon Pea Wiggle

Reviewed: Apr. 3, 2009
I halved this recipe to make 2 good sized servings and served it over sliced potatoes. Also used frozen peas. It was quite tasty, not to mention healthy and quick! It's like a faster version of tuna (or I guess salmon) casserole. I'll make this again, thanks for the recipe!
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8 users found this review helpful

Individual Baked Eggs

Reviewed: Mar. 11, 2009
This is so easy and I had no problem getting them out of my muffin cups! I baked these at the same time as a batch of biscuits, and made Hollandaise sauce while they were cooking. Split the biscuits, topped each half with an egg and covered with Hollandaise sauce for a different kind of Eggs Benedict. I like another reviewer's idea of serving these over sauteed spinach and will have to try that! If you want to save time when you make this recipe next, cook extra bacon and form it into rounds in the muffin tin until they cool and hold their shape, then put the "bacon rounds" in a baggy in the freezer. Next time all you'll have to do is grease the muffin tin, pop in the bacon rounds and crack an egg, then into the oven.
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19 users found this review helpful

Quick Reuben Casserole

Reviewed: Mar. 8, 2009
I see that at least one reviewer couldn't find Bob Evans brand mashed potatoes so tried to substitute dry potato flakes. The Bob Evans potatoes are already prepared, all you have to do is heat them up, so of course the recipe won't turn out if you just use potato flakes. You could either substitute 24 ounces of homemade mashed potatoes, or 24 ounces of another brand of pre-made mashed potatoes (I know Country Crock sells them in a little tub where the rest of the refrigerated foods are). Or you could try to cook up 24 ounces of potato flakes (so that the flakes plus milk, water and butter equal 24 ounces- not just 24 ounces of flakes, that would be way too much), then proceed with this recipe by adding the small amount of milk, egg and other ingredients. I hope this helps someone.
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Satiny Chocolate Glaze

Reviewed: Mar. 7, 2009
Like the other reviewers, I heated this in the microwave for 45 seconds. My microwave tends to take a long time to cook things, but when I took this out I was afraid I may have heated it too long! I'd suggest trying for 30 or 35 seconds, stirring, then seeing if it needs to go in for longer because you don't want your chocolate to seize.
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Ribboned Fudge Cake

Reviewed: Mar. 7, 2009
This was good! I showed the recipe to my boyfriend and he decided he wanted it for his birthday, so I made it yesterday. I was going to add extra cocoa but forgot, so I added some chocolate chips to the cream cheese part. I used the Satiny Chocolate Glaze recipe on top. The chocolate chips from the cream cheese ribbon all sank to the bottom and since the glaze was right on top, you couldn't tell they were there. I will make this again, adding the cocoa to the cake mix and perhaps using a vanilla glaze.
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Baked Chicken Amandine

Reviewed: Mar. 1, 2009
I was intrigued by this recipe but leary of using a whole cup of mayonnaise, so I substituted light sour cream. I also used a full pound of broccoli, 3/4 cup romano cheese instead of cheddar, half the butter for the cracker crumbs and and made a white sauce with milk, flour, salt, pepper, garlic powder and summer savory because I didn't have any cream of chicken soup. In spite of the changes, the gist of the recipe was the same. It turned out great, my boyfriend loved it and went back for seconds!
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Waffles I

Reviewed: Jan. 25, 2009
I first tried this recipe as written, but have tweaked it to be more to our liking. Use double the salt and sugar, only 1 1/2 cups milk and bump up the flour to 2 1/4 cups so the batter is thicker. My boyfriend prefers half a teaspoon of ground cinnamon in the batter. I've been making these waffles every Sunday for a month now and we love them!
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Egg and Cheese Puffs

Reviewed: Dec. 23, 2008
I left out the butter and bacon, and used only about a cup and a half of cheddar cheese. The recipe made 24 puffs even with less ingredients, and they cooked in about 15 minutes. I had no trouble getting them out of greased silicone cupcake pans. Best of all, they taste really good! I'm pleased that I'll now have a quick breakfast or lunch in the freezer that I can take to work.
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Restaurant-Style Coleslaw I

Reviewed: Dec. 8, 2008
This recipe was pretty good, I didn't add the onions (don't like them) and used low fat mayo (I usually use fat free for coleslaw but didn't have any). I didn't add any milk or buttermilk, which is a good thing or it would have been way too runny! The consistency was perfect without. Next time I'll probably use half the amount of lemon juice and vinegar as it was a bit too acidic and I may add a little more sugar.
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Tasty Reuben Soup

Reviewed: Nov. 6, 2008
This is a REALLY good soup! I left out the caraway and used turkey polish sausage, and it was perfect. Made enough to serve about 5 people as the main course. I will definitely make this again, but leave out the swiss cheese because it just clumped up on our spoons.
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Au Gratin Taco Bake

Reviewed: Oct. 17, 2008
This is a delicious recipe. We aren't fond of canned tomatoes, so I substituted a drained can of black beans for the tomatoes and half the meat, used ground turkey, the whole packet of Lawry's taco seasoning, added a 7 ounce can of green chiles and because I didn't have the liquid from the tomatoes, I used an additional 3/4 cup water. If you cover it and bake at 450 (like the package directions say), it only takes half an hour! All in all, we really enjoyed this meal. Thanks!
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9 users found this review helpful

Tuna Dumplings

Reviewed: Sep. 7, 2008
What a great recipe! I used less salt, reduced fat crescents, and cream of broccoli soup doctored up with salt, pepper and garlic powder. I decided to make 4 large dumplings by separating the rolls, slightly overlapping the two edges, pinching the seams then flattening them a bit with a rolling pin. I also chose to bake the dumplings without the sauce (which I served on the side with broccoli) and they took 15 minutes tops to bake! They tasted really good, were easy and I'm sure we'll have them frequently. Word of advice: make sure your tuna is VERY dry (I had to squeeze the liquid out with my hands!), last week when I tried to make this recipe, I had to trash it because the tuna wasn't drained enough. I'm really glad I tried again though!
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