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

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'Out of Salad Dressing' Salad Dressing

Reviewed: Dec. 1, 2007
I made this not 5 minutes ago and it's amazing! Used low fat mayo, 1% milk, half the amount of garlic powder instead of garlic salt, then added salt and pepper to taste. The finishing touch was about a teaspoon of Worcestershire sauce. I agree with other reviewers who said it tastes similar to caesar dressing, which is my favorite. We're having friends over for dinner tomorrow and I hope they like the dressing, too!
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5 users found this review helpful

Christy's Chicken and Dumplings

Reviewed: Jun. 21, 2010
Use 1/4 t ground marjoram or 1/2 t regular. 1/2 t seasoned salt in stew part, 1/4 t pepper, and 1 c milk.
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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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2 users found this review helpful

Buffalo Chex® Mix

Reviewed: Sep. 12, 2010
This is my favorite Chex Mix. I made it last year for Thanksgiving to snack on while cooking everything else. I used all 1 kind of Chex so I didn't have to buy multiple boxes of cereal. I had no problem with the microwave method and it had plenty of flavor (and spice) for us. Can't wait to make it again this year, I see it becoming a tradition!
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7 users found this review helpful

Chocolate Chip Meringue Drops

Reviewed: May 17, 2003
Yum! It's almost impossible to believe that these cookies are low fat because they taste soooooo good! I made 13 bigger cookies and put them all on one sheet only about two cm apart, baked them for the hour and then let them lit in the oven for about 30 minutes, and they're perfect! The outside is nice and crunchy and the inside is soft and sticky (but not under cooked), but then once ya start chewing it, the outside melts in your mouth and the inside is wonderfully chewy. When the cookie's nearly gone, it actually tastes like a chewy brownie! I've already eaten three of the cookies and these are a repeat for sure! So easy to make, so good, so good for you... I think I might also experiment with leaving out the cocoa (though it was excellent) and adding cinnamon chips instead of chocolate.
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24 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

Pineapple Breeze

Reviewed: Jan. 1, 2011
This is really good! We used pineapple orange juice to streamline things. Yum :)
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9 users found this review helpful

Butter Dip Breadsticks

Reviewed: Feb. 25, 2011
This recipe is from a cook book I have- everything, including the name of the recipe, is exactly the same. I've been making it for 10 years, it was the first bread-like recipe I ever made as a 16 year old in my mother's kitchen. They're really good bread sticks and ridiculously easy to make! It's true that they do turn out biscuity, but that's part of their charm I think and what can you expect from a recipe without yeast that's so fast to make? I mean, you don't even have to cut shortening into flour first. My only changes are to use 2 cups of unsifted flour (instead of 2 1/4 sifted), a whole stick of butter, and I put a clove or two of minced garlic on top of the butter before it goes in the oven so it gets a little cooked. The resulting garlic bread sticks are amazing.
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5 users found this review helpful

Apple Julep

Reviewed: Mar. 14, 2011
I didn't have any mint, but this drink is great anyway! All the flavors combine really well. It's like a healthier punch (since it doesn't have any added sugar). I will definitely make it again. I used pulp free orange juice which I think was a good call because as much as I like pulp in plain OJ, I think it would have been out of place here.
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4 users found this review helpful

Fast and Easy Tofu Lo-Mein

Reviewed: Apr. 30, 2011
I swear I reviewed this at one point! This is a recipe I've been making for the past 5 years. It's very good- better than you would expect from looking at the very basic ingredients. Ramen isn't something I enjoy very much (overindulged in my younger years!) but I really like this recipe and so does my husband. It's actually one of the first things I cooked for him when we were dating and he was very skeptical of the tofu but it won him over! I like to use 2 T of soy sauce and add 1/2 T sesame oil at the end. I suggest using the Oriental noodles because the spice packet adds a lot of flavor. We like to eat this with edamame :)
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Shirred Eggs

Reviewed: May 8, 2011
Yummy eggs! I had no cream or chives so had to interpret the ingredient list liberally. Used 1/2 T butter and about 2 t milk instead of the cream and baked them in my jumbo sized Fiesta mugs since I don't have ramekins. Before adding the eggs, I put the mugs in the microwave to melt the butter. Topped them off with just salt, pepper and parmesan. My eggs were freshly laid ones from the farmer's market and pretty big so they took a solid 22 minutes to bake in the oven. They turned out great- the whites were almost completely cooked and the yolks were cooked on the bottom and set on top. The whites were SO creamy! I don't know if it's because of the recipe or because the eggs were fresh. In any case, I'll definitely make this recipe again. Probably will do the milk-butter combo for the cream because I rarely have cream on hand, but I will try to add some chives next time (depends on whether they take off in my garden).
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7 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 18, 2003
Mmmmmm!!! This was very good, and so easy to make. The only changes I made was I kneaded the dough right in the bowl, and about half way through the cooking time, I lowered the temperature to 350 as another reviewer suggested and cooked it a bit longer than the recipe said. It looked perfect on the outside and was cooked in the middle. I've never had soda bread before, but it was like an enormous buttermilk biscuit! I think next time I might make a bunch of little ones becuse they'll cook faster. Thanks for the recipe!
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12 users found this review helpful

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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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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Photo by The Bunny Chef

Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 11, 2003
I first made this recipe in about 2002, but for some reason my review is gone! The cookies turn out great if you follow the recipe (I always used coconut pudding), but today I tried something different because I didn't have all the ingredients. For half a batch, I used chocolate pudding mix, 1 1/2 cups M&Ms, 1/2 C chocolate chips, added an additional 1/2 t vanilla as well as 1/4 t salt, used shortening instead of butter, and 3 t baking powder instead of baking soda. I didn't have to refrigerate my dough between batches and they didn't spread out excessively, probably because I used shortening instead of butter and maybe the extra leavening helped. The chocolate chip-M&M combo was great and the cookies have excellent flavor, in addition to looking delicious. Next time I'd probably only use 2 t of baking powder though as my cookies were really tall!
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Hummingbird Cake II

Reviewed: Jul. 23, 2003
Excellent cake! I made a similar recipe for my host father's birthday when I was a foreign exchange student in Austria two years ago. The only difference between this one and the one I used (which I've checked against this one and they have the same proportions of ingredients) is that the one I used called for another cup of chopped walnuts to be sprinkled on top. I'm mentioning this only because by mistake I put the whole two cups of chopped walnuts into the cake! The only other changes were that I put in more cinnamon and the cake was baked in a bread loaf pan because we didn't have any cake pans. Also, I didn't bother with the cream cheese frosting because it was so good without! I definitely recommend the extra cup of nuts and leave off the frosting if you'd like it a bit healthier.
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Down Home Macaroni and Cheese

Reviewed: Feb. 21, 2003
This was so wonderful and creamy! I've never cooked with Velveeta before because it seems pretty gross, but decided to try this macaroni and cheese recipe because I wanted a creamy mac and cheese and this had good reviews. The only things I did to change the recipe are I used reduced fat Velveeta, used sharp cheddar and I didn't do the bread crumb topping or bake it. I was going to cook more macaroni for it when I saw that the noodles were practically swimming in the sauce, but decided not to and I'm glad I didn't! As it was, the sauce was perfect and smooth and creamy. It was also very filling. Instead of using this as a side dish, I recommend having a bowl of it with a salad of thinly sliced cucumbers, diced tomatoes, olive oil, and balsamic vinegar (1 part vinegar to 3 parts oil, plus a pinch of salt and sugar). This is comfort food at it's best! It also tastes great if you leave out the Velveeta and add a bit more cheddar in it's place...
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Caesar Salad Supreme

Reviewed: Jun. 25, 2006
Wow! This is an AWESOME caesar salad! I took shortcuts and used 2 teaspoons anchovy paste like others suggested, as well as store bought croutons. Also low fat mayo (tastes the same to us) It was the perfect salad and so very quick to make. It was my boyfriend's first time tasting caesar salad and he loved it, too- quite the compliment coming from someone who only likes ranch. This was great paired with cornbread and pan fried smoked turkey sausage on the side. Thank you!
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