The Bunny Chef Recipe Reviews (Pg. 1) - (1291881)

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Banana Banana Bread

Reviewed: Sep. 7, 2002
Hi there! I'm not a big fan of banana bread, but we had three or four bananas wasting away in the pantry so I decided to give this bread a shot. I replaced all the eggs with EggBeaters, used whole wheat flour instead of white, instead of 2/3 the butter I used apple sauce, and added cinnamon, nutmeg, and cinnamon chips. I also sprinkled the top with a bit more brouwn sugar. I had no problem with it rising, and it cooked very nicely and actually a bit quicker than the recipe said! The color was gorgeous and the cinnamon chips made wonderful little cinnamony gooey spots in the bread. It was quite moist, too. I wasn't blown away by it, but then again I don't really like banana bread (prefer pumpkin bread, mmmmm!!!!!!!), but my mom said it was the best banana bread she's ever had and took some with her to work and everyone loved it! It was also very easy to make, so I'll probably make it again it we ever have ooky bananas. I also recommend that you replace some of the ingredients like I did because it makes it a lot healthier. Enjoy!!!
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1171 users found this review helpful

Baked French Fries I

Reviewed: Oct. 8, 2002
Mmmmmmmmm!!!!! These french fries were wooooonderful!!!! I cut the potatoes into sticks like normal fries and then baked them for 15 minutes, turned them over, and baked for another 15 minutes (the whole time at 425 since they're thinner than wedges), and I must say these are the tastiest fries ever! I also added salt and freshly ground pepper and garlic salt, and didn't measure it out- just kinda put on as much as looked good, and wow, were they tasty! I think the chili powder was what really put them over the top, so don't be shy with it, and remember that seasonings seem to lose some of their flavors when baked (which means put on more than you usually would)!
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1015 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jan. 30, 2004
This is the best recipe EVER!! I can't tell you how thrilled I was with how it turned out. I cut down the chicken to 2 very large chicken breasts because my crock pot is only 1 1/2 quarts and it's just me eating (I don't like tons of leftovers), but I left all the other amounts for the sauce the same. I cooked the soup (Campbell's 98% Fat Free), margarine and dressing mix plus 1/4 cup of white wine with the chicken from the beginning, then added 4 tablespoons of 1/3 less fat cream cheese (Neufchatel cheese) and about half a cup of fat free cream cheese. It was fabulous- EXACTLY like Angel Chicken Pasta on this web site, which I love and is my favorite recipe in the world, only less fat, much, much less preparation, and fewer dishes that don't have anything burned or stuck on! I think I'll be making this often now, thank you so much, Judi! Update a while later: this is also awesome with pork chops instead of chicken and I use no butter and half the cream cheese.
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1002 users found this review helpful

Chicken Pesto Paninis

Reviewed: Mar. 29, 2008
This is my favorite kind of panini! I have a few tips though to make these sandwiches easier and healthier. For the bread, you can use any sturdy bread. Spray one side of each slice of bread with no-stick spray before putting it on the grill. For the pesto, Classico makes a very strong jarred pesto and you only need 1/2 to 1 tablespoon of it on a sandwich, which lightens it up significantly. Sliced turkey lunch meat is easier to handle and you don't have to cook something special before hand, and thinly sliced bell peppers stay in the sandwich better. I don't usually put cheese on mine, but I put a thin slice of mozzarella on my boyfriend's turkey pesto paninis. Mozzarella is lower in fat and calories than Monterey jack. I hope this helps someone, these are really great sandwiches!
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484 users found this review helpful

Angel Chicken Pasta

Reviewed: Aug. 4, 2002
This chicken was SOOOOO GOOOOOOD!!! I added olives, green onions, and mushrooms and used plain cream cheese, doubled the sauce, and served it over penne pasta and fresh broccoli(yummmm, definitely try it with broccoli). It was one of the best chicken recipes I've ever tasted or made!! It would also be pretty simple to lower the fat in this recipe. I'm new to cooking and didn't let the cream cheese soften before putting it in the sauce- definitely a mistake!! It took more than half an hour to get the sauce smooth, but that was my fault.
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418 users found this review helpful

Homemade Butter

Reviewed: Jan. 19, 2003
I would give this ten stars if I could! It was sooooo easy, and probably cheaper than buying butter. I had a little carton of heavy cream sitting in my refrigerator, so I decided to see if it would work for me. You can tell it's ready when it goes from being perfectly white and smooth to being yellow with lots of little chunks (like cottage cheese), and there's milk in the food processor. I didn't bother straining it or squishing it with a spoon, I just dumped it all into a bowl and picked up the curds and squeezed the milk out of it with my hands. The milk tastes good, too! And remember you can do just about anything with it, add whatever seasonings and herbs you like and even a little bit of fruit for yummy strawberry butter or whatever.
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337 users found this review helpful

Buttermilk Cinnamon Rolls

Reviewed: Jan. 26, 2003
WONDERFUL!!! These cinnamon rolls were very quick and easy, the only changes I had to make were to add more flour (about a cup and a half or two cups) to keep it from being so sticky, and I added some cinnamon to the dough and about 1/4 cup sugar because I noticed the recipe didn't call for any. Also sugar helps the yeast proof faster. Since we love cinnamon, I put more into the brown sugar mix than the recipe called for. Also, I put them in the refrigerator overnight and they rose some, but not as much as I wanted so I let them rise in a warm place (the closet) for an hour before I baked them. The baking time was only 14 minutes for mine, and the cinnamon rolls were so perfect and golden and ENORMOUS! This recipe made 18 enormous cinnamon rolls. Seeing as it's only my mom and I, I'm going to give some to neighbors and friends. I topped them with homemade cream cheese frosting, but I don't think they needed it because they were already so moist and soft and wonderful. I don't think they were cakey or biscuity at all. As good as Cinnabon, just a lot cheaper! And if you crowd the pan a bit, the middles of the cinnamon rolls will come up just like Cinnabons. A couple tips: Warm the buttermilk over the lowest heat setting or it will start to curdle. Also, once you have your cinnamon roll log, stretch it out a bit if you need to to make it all the same thickness. And to cut them, get a piece of thread and put it around as much roll as you want to cut off, then pull the
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303 users found this review helpful

Colored Sugar

Reviewed: Nov. 29, 2007
Awesome idea!! I had to use 5 drops of food coloring for about 1/3 cup of sugar. I spread the sugar on aluminum foil overnight to dry, that way you can just fold the foil in half and pour it right into a jar or bag. Thanks, I'll never buy silly colored sugar again! This sugar is quite pretty and looks like glitter on the cookies.
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271 users found this review helpful

Gobble Up Granola Snacks

Reviewed: Mar. 14, 2006
I made these for the first time in March 2005 and followed the recipe except for the vanilla extract. They were quite yummy, although a bit crumbly as others mentioned and could have been a bit more flavorful. I really liked how not messy they are to make, too. I just made these again this week, except used honey instead of corn syrup, made a bit more of the sugar concoction and used those Florida Natural fruit snacks instead of raisins. Prepared this way, the granola bars hold their shape quite well and taste fantastic. My boyfriend almost died when he had the first bite and I suspect I'll be making them weekly now. Update 7/07: I use this recipe more than any other recipe EVER! I guess we like things sweet, but I always use 2/3 cup brown sugar, 2/3 cup honey and 2/3 cup peanut butter. Perfect for us. I also just dump the mixture onto a cutting board after getting it all mixed up and shape it into a square with my hands, let it set, cut them up and individually wrap in foil. I've tried lots of dried fruits in them and they're all great, usually use cranberries. I'm going to try adding cinnamon next time! THANKS!
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211 users found this review helpful

Rita's Sweet Holiday Baked Ham

Reviewed: Dec. 30, 2002
Mmmmmmm!!!! This is the first ham I've ever made, and I made it for Christmas dinner, along with scalloped potatoes, baked dill carrots, corn pudding, rolls, and salad. It was just myself, my brother, and my dad, but we all thought this was the best ham ever! It was cheaper than a fancy store bought ham, and tasted better. In addition to looking gorgeous, it was sooooo sweet and tender, it was falling apart. The glaze is also really simple to prepare. The only problem I had is I kept making holes in the oven bag when I was cutting the diamonds into the unbaked ham, so I'd recommend doing that BEFORE putting it in the bag (I thought I'd save some dishes), and be careful with the toothpicks not puncturing the bag when you put on the pineapple! Also, buy the biggest oven bag you can find. Our ham took about 45 minutes longer to bake than the recipe said, and it was also 10 pounds. I think it's important to use an oven bag because it keeps the ham nice and moist. The glaze didn't reduce like I thought it would, but I put it in a bowl in the refrigerator then took off all the solidified ham fat (eww!) on the surface and it was a great sauce! This is definitely a repeat, thanks for the recipe! I've wanted to have a ham like this since I was a little girl...
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145 users found this review helpful

Cheese Garlic Biscuits II

Reviewed: Sep. 8, 2002
These biscuits were woooonnnnnderfulllll!!!!! I added twice as much salt, a bit more cheese (two big handfuls of cheese, to be exact), and freshly ground pepper. Also, the cheese was a finely shredded Mexican cheese blend, not just cheddar. I think they'd be even better if you added some grated cheese, but also some small cubes of cheese so there'd be some really cheesy spots. I can't figure out though why you need a full 1/4 cup of butter to brush on top, I used less than half and the biscuits were still soaked!
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136 users found this review helpful

Cheese Sauce

Reviewed: Oct. 31, 2007
This recipe makes a delicious cheese sauce, providing you assemble it the right way! Bring the milk to a boil with 1 teaspoon garlic powder, 1/2 teaspoon salt and pepper (left out the food coloring), then whisk in the milk-corn starch slurry. It will thicken almost immediately. Let it boil for a minute or so, stirring the whole time, then remove it from the heat and stir in the cheese. The sauce has a great consistency and is very tasty. It does have a slight grainy texture, but ANY sauce made with real cheese is like that. We had it over corkscrew pasta and it was like fancy mac and cheese, would be excellent over broccoli or cauliflower. My boyfriend thought it tasted like something you'd get at a restaurant.
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131 users found this review helpful

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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113 users found this review helpful

Decadent Peanut Butter Pie

Reviewed: Nov. 22, 2007
This pie deserves more than five stars. My boyfriend and I found the recipe on a coupon or something at the store last summer and immediately bought all the ingredients and made it that night. It is the best! We make it several times per year. We always used to order peanut butter pie for dessert at restaurants, but don't do it anymore because this recipe is just so much better, not to mention cheaper. I like to use Neufchatel cheese and drizzle the pie crust with the fudge first. French Vanilla Cool Whip is a yummy substitution as well. Edited 5/26/10 to add: we've made this many times over the past few years. My fiance actually proposed to me while we ate this pie together! I know it's just a fluffy recipe with convenience food ingredients, but it will always be special to us.
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111 users found this review helpful

Cheesy Zucchini Casserole I

Reviewed: Jul. 23, 2007
This is the first time I've cooked with zucchini, other than to just saute or grill it. It was great! I consider recipes to be guidelines and always consider the recipe reviews. Here are the changes I made: I used 2 cups of dry plain bread cubes, 2 eggs, Lawry's seasoning salt, 1 t of jarred roasted garlic, 1 cup of mozzarella (in an attempt to make it lighter), a chopped green onion and 3 cups of zucchini. I also baked it in an 8 by 8 dish. We had it as the main part of the meal and loved it, the bread was perfect and not mushy and the zucchini was tender. It had lots of flavor and the extra egg helped hold it together. It surpassed my expectations and I plan to make it again except make a little more so it fills the 8 by 8 dish more. Thank you for a yummy, inexpensive, beautiful to look at and nutritious recipe!
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107 users found this review helpful

Black Beans and Rice

Reviewed: May 18, 2003
Good recipe!! I didn't have enough beans, so I used 1 1/2 cups frozen corn to make up the difference. Also, I added a bunch of whole green olives with pimientos and I highly recommend that!! And, I added lots of lemon juice, more cayenne, and more cumin.... I actually added too much cayenne but today it had toned down a bit and the flavors had melded so it was even better! I think this would only be 3 stars without the adjustments, and what made it into five stars is that it tastes FABULOUS with cottage cheese! I don't mean that you should mix it in with the beans and rice, just put some on your plate and then get a bit of cottage cheese on your fork along with the beans and rice for each bite. I think the cottage cheese tastes so great with it because of the difference between hot and cold and spicy and mild. Definitely try the cottage cheese! :o)
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104 users found this review helpful

EAGLE BRAND® Chocolate Fondue

Reviewed: Dec. 2, 2007
I'm pretty picky about chocolate fondue because it seems like most of them have such an intense flavor that it covers the flavor of the fruit you dip in it. This one, however, complimented the flavor of the fruit PERFECTLY and had a great chocolate flavor on it's own, too. I thought the consistency was perfect. We dipped pound cake, bananas, marshmallows, strawberries, clementine oranges, cinnamon graham crackers and pineapple in it (my favorites were the strawberries and pineapple). I will definitely make it again, it was so much fun, so easy and so good!
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92 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 24, 2002
MMMM MMMM MMMMMMMMMMMM!!!! This pumpkin bread recipe is the best ever! I made it last year for the first time and it's wonderful, only change I made is I added more spices and added Craisins to one loaf, chocolate chips to one, raisins to one, and left the rest plain (made a lot). I actually think it's best plain! Oh and the bread has a gorgeous color and TASTE, even my four and five year old cousins loved it! :o)
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91 users found this review helpful

Potato and Egg Casserole

Reviewed: Mar. 5, 2007
Yummy! This is such an easy, inexpensive, and tasty recipe. I added some sliced kielbasa but don't think it was necessary. I also sprinkled the top layer with parsley for color and pepper. I really liked the seasoning salt flavor! The method for cooking the potatoes seems strangely complicated. I just poked the potatoes with a fork, microwaved them for 15-20 minutes and then sliced them. Leavin the skin on is not only easier, but retains the vitamins in the skins. I used low fat sour cream and margarine and next time might try to sub chicken broth for half the margarine and use fat free sour cream. Thanks for the delicious recipe! *Update* I've made this many times since, I make the sauce with pureed cottage cheese instead of sour cream (add 2 t lemon juice), 3/4 cup chicken broth and 1/4 cup light margarine. A bit healthier and still delicious!
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90 users found this review helpful

Meatball Soup

Reviewed: Mar. 28, 2003
Excellent soup!! It made me think of minestrone. Instead of beef broth, I added a packet of Lipton's Onion Soup Mix to the boiling water. I didn't have celery, so I put in corn. I really recommend that! Next time, I'll put in corn, celery, carrots, green beans, broccoli or cauliflower, and garbanzo beans. Also, I made my own meatballs (just made up my own recipe with ground beef, shredded cheddar, egg, milk, fresh bread crumbs, salt, pepper, lots of garlic powder and oregano) and that took hardly any work and it's just nicer when you make them yourself! I also added a couple teaspoons of Italian seasoning in place of the herbs mentioned, no salt... It was great! Next time I'll also red some crushed red pepper flakes. I used shells instead of macaroni and increased it to one and a half cups.
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82 users found this review helpful

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