Wow, I am so happy I found this. I haven't actually tried to make it. But last week when I was walking through my apartment building, I smelled someone cooking something delious and I wished it was coming from my apartment, but I thought my husband was for sure not cooking. But it turned out the smell was from my apartment! I saw something that looked like an attempt at chicken stroganoff. What I tried was THE BEST sauce I've ever tasted. It was amazing, I was so confused how he made something so good, I felt embarassed of all my past dishes. I'm on his computer now and the only receipe in the recently viewed is this one... he got the receipe here! I don't know if he followed the directions exactly or not, but I do know he added a little sour cream at the end. This receipe is amazing. SO thankful I know how to make it now :D

Reviewed On: Aug. 29, 2009

worked really well, I just needed this recipe for plain poundcake, so I didnt do pecans. I added almond extract and poppy seeds. a good recipe for pound cake, and really heavy.

Reviewed On: Apr. 26, 2009

I really like this dough. I made a cabbage stuffing instead (satueed onions cabbage and a little tomato paste, salt pepper and a little cinnamon) and baked them at 350 until they became orangey brown. were really great. next time I will make them bigger so I can put more stuffing inside. Russian flavoring is very simple, so you can really taste the main ingredient. Its very good.............(update)...just made this again (really big this time) with a meat filling half ground veal and half ground beef (about 1.6 lbs total) satueed meat and when almost done, added chopped onions and garlic, then mushrooms, salt pepper and a little tomato paste, and a little parmesan cheese. at the end when it is cooling I put in half a bunch of fresh dill and a few tablespoons of sour cream. baked them and they were really delicious. not nearly as good as on the street in moscow :( but still satisfying and tasty (especially the filling). next time i'll use cabbage again though.

Reviewed On: Apr. 26, 2009