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Tomato Onion Quiche Recipe

Tomato Onion Quiche Recipe

By

Cut pastry sheet in half. Repackage and refrigerate one half for another use

  • 1 sheet refrigerated pie pastry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup sliced sweet onion
  • 2 small plum tomatoes, seeded and thinly sliced
  • 3 medium fresh mushrooms, thinly sliced
  • 1/4 cup shredded Parmesan cheese
  • 3 eggs
  • 1/2 cup half-and-half cream
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
4.2/5 (5 Votes)

Jambalaya

Jambalaya

By

Stir the stock, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken an...

  • INGREDIENTS:
  • 3 cups Chicken Stock
  • 1 tbsp. Creole seasoning
  • 1 large green pepper, diced (about 1 1/2 cups)
  • 1 large onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 tsp. ground black pepper
  • 2 large stalks celery, diced (about 1 cup)
  • 1 can (about 14 1/2 ounces) diced tomatoes
  • 1 lb. kielbasa, diced (about 3 cups)
  • 3/4 lb. skinless, boneless chicken thigh, cut into cubes
  • 1 cup uncooked regular long-grain white rice
  • 1/2 lb. fresh medium shrimp, shelled and deveined
0/5 (0 Votes)

Sumbitches

Sumbitches

By

1. Beat first 4 ingredients at medium speed with an electric mixer until smooth

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 36 bite-size chocolate-covered caramel candy bars
4.5/5 (26 Votes)

Baked Spaghetti

Baked Spaghetti

By

Taste of Home

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons dried oregano
  • 1 pound ground beef, browned and drained, optional
  • 12 ounces spaghetti, cooked and drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese
4.3/5 (23 Votes)

Texas Mac and Cheese With Roasted Chiles

Texas Mac and Cheese With Roasted Chiles

By

Southern Living OCTOBER 2004

  • 4 poblano chile peppers
  • 1 pound uncooked elbow macaroni
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups whipping cream
  • 1 cup milk
  • 3 cups (12 ounces) shredded Monterey Jack cheese, divided
  • 1 (4-ounce) package goat cheese, crumbled
  • 1 teaspoon salt
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1/2 cup (2 ounces) shredded Parmesan cheese
4.4/5 (14 Votes)

Baked Apples

Baked Apples

By

Combine all ingredients in a large microwave-safe dish

  • 2 cups dried cranberries
  • 1 1/4 cups coarsely chopped walnuts
  • 1 cup packed brown sugar
  • 1 cup water
  • 2 teaspoons ground cinnamon
  • 6 Gala Apples, cored and chopped (about 3 pounds)
4.5/5 (2 Votes)

Mediterranean Cupcakes

Mediterranean Cupcakes

By

Betty Crocker

  • 2 1/4 cups Original Bisquick® mix
  • 1/2 teaspoon dill weed
  • 2/3 cup milk
  • 1 egg
  • 1/3 cup kalamata olives, pitted and chopped
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped drained roasted red bell peppers (from a jar)
  • 1/4 cup finely chopped green onions (4 medium)
  • 1 tablespoon butter, melted
4.3/5 (16 Votes)

Cherry Chutney Cheese Torte

Cherry Chutney Cheese Torte

By

Chutney Directions Combine all ingredients in a small saucepan; bring to a boil

  • 2 cups plain low-fat yogurt
  • 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup egg substitute
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Cooking spray
  • 1/2 cup Cherry Chutney
  • 12 pecan halves
  • 1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slices
  • Cherry Chutney
  • 2 cups chopped peeled Granny Smith apple (about 1 medium)
  • 1 cup dried sweet cherries
  • 2/3 cup chopped onion
  • 1/2 cup water
  • 1/2 cup red wine
  • 1/3 cup sugar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon grated peeled fresh ginger
  • 1 jalapeño pepper, chopped
4.5/5 (2 Votes)

Baked Rigatoni with Spinach, Ricotta, and Fontina

Baked Rigatoni with Spinach, Ricotta, and Fontina

By

Heat the oven to 450°. Oil a 9-by-13-inch baking dish

  • 1 pound rigatoni
  • 3 tablespoons olive oil
  • 1 10-ounce package frozen spinach, thawed
  • 2 cups (about 1 pound) ricotta
  • 5 tablespoons grated Parmesan
  • 1/2 teaspoon grated nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 6 ounces fontina, grated (about 1 1/2 cups)
4.5/5 (19 Votes)

Vanilla Cookies and Cream Cupcakes

Vanilla Cookies and Cream Cupcakes

By

Got this from a great blog Brucrew

  • FOR THE CUPCAKES:
  • 1 box (18 Oz. Size) White Cake Mix
  • Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
  • 30 whole Vanilla Cookies
  • FOR THE FROSTING:
  • 1 cup Vanilla Cookie Crumbs
  • 1/2 cups Butter
  • 1/2 cups Shortening
  • 2 Tablespoons Heavy Cream
  • 1 teaspoon Vanilla
  • 1/8 teaspoons Salt
  • 4 cups Powdered Sugar
  • FOR GARNISH:
  • 8 whole Vanilla Cookies, Quartered
4.6/5 (30 Votes)