CABUSHKA Recipe Reviews (Pg. 1) - Allrecipes.com (18917678)

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Chef John's Baked Eggs

Reviewed: Jun. 6, 2015
I just made these for lunch and they were simply awesome! I used jarred spaghetti sauce and followed the recipe exactly except I used some fresh oregano, parsley and basil from my herb garden and I added a sprinkle of shredded Italian cheese mix. I overcooked the eggs a bit, but they were still delicious and will be able to judge better next time. The time definitely depends on the temperature of the eggs and the size of baking dishes. My eggs were straight from the refrigerator. This is a fantastic, gourmet-tasting quick lunch or dinner. Be sure to have some good bread. I toasted some semolina bread. YUM!
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Chocolate Flan Cake

Reviewed: Apr. 5, 2015
Epic fail when removing from the pan! I baked the cake for 1 hour 15 min as others suggested. It tested done so I removed it from the oven and put it on a rack for 15 minutes then inverted it onto a plate. When I did, the cake cracked apart. I really think there needs to be a longer cooling period before removing from the pan. Next time I'll cool the cake in the pan for an hour, then place it in the refrigerator overnight in the pan. Maybe before serving set the pan in some warm water to loosen the caramel before inverting onto a plate.
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Soft Oatmeal Cookies

Reviewed: Jul. 15, 2014
This was a great recipe! My cookies turned out crispy on the outside and chewy on the inside. I followed the recipe exactly except I used old fashioned oats because I didn't have quick oats. My stand mixer did a good job of pulverizing the oats, so it was fine. I also added a cup of mixed cranberries, chocolate chunks, almonds and walnuts (Aldi cranberry mix Trailmix,chopping the nuts before adding. I will save this recipe and use it again. I think the key is using the two sticks of butter and the sugar to make the cookie crispy, but chewy in the middle.
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Tomato Barley Soup

Reviewed: Jun. 17, 2014
I made this exactly as written except for adding a chopped small zucchini. Also, I had 2 cups of home made chicken broth in the freezer that I used, then added one cup less water. Before adding the barley, I used my immersion blender to thicken, but left some chunks. I was skeptical about the lack of seasonings, but he flavor is outstanding...hearty but healthy. I will make this again.
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Meatball Nirvana

Reviewed: Apr. 6, 2014
Too much seasoning! Even though I used plain breadcrumbs instead of seasoned, I found that there was way too much oregano and Italian seasoning for my taste. I also used fresh garlic instead of garlic salt and the meatballs were still too salty due to the Worchestershire sauce and salt. I'll go back to my old recipe.
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Six Can Chicken Tortilla Soup

Reviewed: Nov. 17, 2013
I made this according to directions, but opened a can of cream style corn instead of regular. I had already added two cans of broth, so my soup was a bit thin. Next time I may use the creamed corn with just one can of broth. The soup was a bit bland, so I added around a teaspoon each of cumin and chili powder and a little onion and garlic powder. My husband thought it was great and couldn't believe it was from 6 cans! Next time I'll try to use a rotisserie chicken, but the canned was all I had on hand this time. This is a great recipe to pull together from pantry ingredients on short notice!
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Peanut Noodles

Reviewed: Sep. 26, 2013
This is a good starter recipe for Pad Thai type noodles. I diced 4 chicken thighs and sauteed them in some canola oil, then added the onion, garlic and ginger. I used a large clove of garlic and about a tablespoon of chopped ginger. The rest of the ingredients were pretty much as written except I omitted the sugar and used low sodium soy sauce. I used 8 oz whole whole wheat thin spaghetti and tossed the sauce over it, adding more water as needed. We like more heat, so I added more red pepper flakes. To add a bit more flavor, I added 1/4 C chopped peanuts and about 1/4 cup chopped cilantro and topped with some of the sliced green onion tops. I think my peanut butter was a bit old, so next time I'll be sure to use fresh to improve the peanut taste. Some siracha would also be a plus.
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Boilermaker Tailgate Chili

Reviewed: Sep. 16, 2013
Awesome chili! I can see why it won so many chili cook-offs. The beer imparts a great flavor. I used half a can of Yuengling. Don't waste your time with light beer or you'll miss the flavor. I followed the recipe exactly with regard to the seasonings, but used stew beef which I chopped into small bits. I also changed the cooking order a bit. Start out in a large dutch oven. I sauteed five slices of bacon, cut into small pieces and removed from the pan when crispy. Then brown the beef in the bacon fat in batches, removing it to the same plate with the bacon. My beef was so lean that it absorbed all the fat. Next brown the sausage and add the chopped vegetables. The fat rendered from the sausage will allow the vegetables to soften. I used just one large green pepper and two large hot chili peppers (one green & one red) which I unseeded but did not remove the membranes in order to preserve the heat. Add your dry spices next and sautee a bit so they have a chance to bloom. Instead of two large cans of tomatoes, I used one can plus two cans of petite diced tomatoes with green chilis. Then add the boullion, beer and Worcestershire sauce. Last are the beans--one can of chili beans in sauce (undrained), one can of dark red kidney beans and one can of pintos, both drained and rinsed. Transfer the chili to a slow cooker and cook on high for about 5 hours. Excellent! Thanks for sharing!
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Boilermaker Tailgate Chili

Reviewed: Sep. 8, 2013
Awesome chili! I can see why it won so many chili cook-offs. The beer imparts a great flavor. I used half a can of Yuengling. Don't waste your time with light beer or you'll miss the flavor. I followed the recipe exactly with regard to the seasonings, but used stew beef which I chopped into small bits. I also changed the cooking order a bit. Start out in a large dutch oven. I sauteed five slices of bacon, cut into small pieces and removed from the pan when crispy. Then brown the beef in the bacon fat in batches, removing it to the same plate with the bacon. My beef was so lean that it absorbed all the fat. Next brown the sausage and add the chopped vegetables. The fat rendered from the sausage will allow the vegetables to soften. I used just one large green pepper and two large hot chili peppers (one green & one red) which I unseeded but did not remove the membranes in order to preserve the heat. Add your dry spices next and sautee a bit so they have a chance to bloom. Instead of two large cans of tomatoes, I used one can plus two cans of petite diced tomatoes with green chilis. Then add the boullion, beer and Worcestershire sauce. Last are the beans--one can of chili beans in sauce (undrained), one can of dark red kidney beans and one can of pintos, both drained and rinsed. Transfer the chili to a slow cooker and cook on high for about 5 hours. Excellent! Thanks for sharing!
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Best Chocolate Chip Cookies

Reviewed: Jul. 3, 2012
This recipe definitely lives up to its name! I followed the recipe exactly with the addition of 1/2 tsp cream of tartar as suggested by another reviewer. I dropped these using a 1 Tbsp cookie scoop onto cookie sheets lined with parchment paper. The result is awesome! The cookies are crispy on the outside but chewy in the middle. This will be my go-to chocolate chip recipe from now on! Thanks, Dora!
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Banana Oat Bars

Reviewed: Jul. 3, 2012
Yummy and pretty healthy! I used 1/2 cup packed brown sugar instead of white sugar and used two ripe bananas. Instead of raisins, I used chopped walnuts, which seemed a better fit for a banana bar. Baked at 350 for about 30 min in a 9 x 9 pan. Also, I made a glaze from some powdered sugar, water & banana flavoring. Very moist and delicious! I'll be making these next time I have ripe bananas.
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Banana Oat Bars

Reviewed: Jul. 3, 2012
Yummy and pretty healthy! I used 1/2 cup packed brown sugar instead of white sugar and used two ripe bananas. Instead of raisins, I used chopped walnuts, which seemed a better fit for a banana bar. Baked at 350 for about 30 min in a 9 x 9 pan. Also, I made a glaze from some powdered sugar, water & banana flavoring. Very moist and delicious! I'll be making these next time I have ripe bananas.
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Simply Traditional Lasagna

Reviewed: Jul. 24, 2010
Awesome lasagna! I made it today and shared with my neighbors. Everyone LOVED it! I omitted the olives, used fresh herbs from my garden and 2 cloves of fresh garlic and a small chopped onion which I added to the meat. I used two 24 oz jars of sauce and rinsed the jars with about 1 cup of water. I also used a 20 oz container of part skim ricotta and would probably use a bit more next time. My pan was a bit larger that 9x13. I used 3 noodles across, leaving a gap in between, then one across the bottom and had 3 layers of noodles. I baked for about 1 hr 20 min, covered with foil. We weren't ready to eat, so I turned off the oven and left it in for about another hour. The lasagna was a perfect consistency and had great flavor. I'll definitely make this again.
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Simply Traditional Lasagna

Reviewed: Jul. 24, 2010
Awesome lasagna! I made it today and shared with my neighbors. Everyone LOVED it! I omitted the olives, used fresh herbs from my garden and 2 cloves of fresh garlic and a small chopped onion which I added to the meat. I used two 24 oz jars of sauce and rinsed the jars with about 1 cup of water. I also used a 20 oz container of part skim ricotta and would probably use a bit more next time. My pan was a bit larger that 9x13. I used 3 noodles across, leaving a gap in between, then one across the bottom and had 3 layers of noodles. I baked for about 1 hr 20 min, covered with foil. We weren't ready to eat, so I turned off the oven and left it in for about another hour. The lasagna was a perfect consistency and had great flavor. I'll definitely make this again.
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Spaghetti Sauce with Ground Beef

Reviewed: Mar. 14, 2010
This is the same meat sauce recipe I've been using for years minus the peppers. I often add sliced, sauteed mushrooms and use crushed tomatoes instead of diced since we prefer a less chunky sauce.
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Salisbury Steak

Reviewed: Jan. 10, 2010
Yummy! This recipe makes the best tasting sauce. The only changes I made were to add a stalk of chopped celery and to use fresh mushrooms, which I browned with the onion after I browned the beef. I also used 8 oz beef broth instead of the water and bouillon. There was plenty of delicious sauce to serve over mashed potatoes. This is definitely a keeper!
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Traditional Salisbury Steak

Reviewed: Dec. 20, 2009
Yummy! This recipe makes the best tasting sauce. The only changes I made were to add a stalk of chopped celery and to use fresh mushrooms, which I browned with the onion after I browned the beef. I also used 8 oz beef broth instead of the water and bouillon. There was plenty of delicious sauce to serve over mashed potatoes. This is definitely a keeper!
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Sweet Potato Minestrone

Reviewed: Nov. 28, 2009
The only changes I made were the addition of a can of cannelloni beans and chicken stock instead of vegetable. I don't quit understand what all the raves were about. To me this tasted ok, but seemed like it was missing something, but certainly not sweet potatoes! My sweet potatoes were large and there were way too many for my liking. Also it was a little heavy in the Italian seasoning department. I have lots left over and hopefully the flavors will meld a little and it will taste better as leftovers. I don't think I'll make this one again.
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Crustless Pumpkin Pie

Reviewed: Nov. 22, 2009
This was way too sweet for me, even though I cut the sugar down to 1 cup and used raw sugar instead of white. I also increased the cinnamon to 1 tsp and added 1/2 tsp ginger and 1/4 tsp ground cloves, following the suggestion of other reviewers. This recipe would have been way too sweet and bland for my taste if I had followed the recipe exactly. I baked the "pies" in 6 individual ramekins for about 50 minutes using the water bath, which came out great and would be nice for company. When I make pumpkin pie, I usually use the Libby pumpkin pie recipe from the label on the can. This came out much sweeter and heavier. This was ok, but I definitely prefer the Libby filling and will try it next time without the crust.
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Butternut Squash and Turkey Chili

Reviewed: Nov. 3, 2009
My husband was skeptical, but he enjoyed it and ate two bowls! I don't know my squashes and bought acorn squash instead of butternut. One lb was half an acorn squash. I chopped it a little smaller than 1 inch and am glad I did as the squash didn't cook down as much as I expected. Forgot to buy hominy. I've never used it & the chili was great without, so think I'll skip it in the future. The only other changes were a third clove of garlic and a tsp of salt instead of garlic salt. Also, I used a can of tomato paste instead of sauce, drained the beans, and upped the chicken broth to 1 cup. Be sure to add the whole Tbsp of cumin and cook at least a half hour for the flavors to meld and the squash to cook completely. The squash and seasonings meld to make a slightly sweet, savory flavor. Excellent and healthy. I'll make this again!
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