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Recipes
Smothered Green Chile Pepper Chicken
By Bujvary
1. Preheat oven to 400°. 2
- 8 (3-ounce) skinless, boneless chicken thighs
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 3 tablespoons reduced-sodium taco seasoning
- 8 canned whole green chiles, drained
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fish Tacos with Lime Guacamole Sauce
By Bujvary
Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of...
- 2 Hass avocados—halved, pitted and peeled
- 1/4 cup low-fat sour cream or Greek yogurt
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of napa cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
Grilled Smoky Cheddar Potatoes
By Bujvary
1 Heat coals or gas grill for direct heat
- 4 medium potatoes, cut into 1-inch chunks
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 1 cup shredded Cheddar cheese (4 ounces)
- 2 tablespoons Betty Crocker® Bac~Os® bacon flavor chips
- 2 medium green onions, sliced (2 tablespoons)
Tuscan Pasta with Tomato-Basil Cream
By Bujvary
Quick, easy and tasty
- 1 (20-oz.) package refrigerated four-cheese ravioli or tortellini
- 1 (16-oz.) jar sun-dried tomato Alfredo sauce*
- 2 tablespoons white wine
- 2 medium-size fresh tomatoes, chopped
- 1/2 cup chopped fresh basil
- 1/3 cup grated Parmesan cheese
- Garnish: fresh basil strips
- *Used Classico Sun-dried tomato Alfredo sauce
Brunch Enchiladas
By Bujvary
http://www.tasteofhome.com/Recipes/Brunch-Enchiladas-3
- 2 cups cubed fully cooked ham
- 1/2 cup chopped green onions
- 10 flour tortillas (8 inches)
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1 tablespoon all-purpose flour
- 2 cups half-and-half cream
- 6 eggs, lightly beaten
- 1/4 teaspoon salt, optional
Lemon Crème Cupcakes
By Bujvary
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- 1 box Betty Crocker® SuperMoist® yellow or lemon cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 3/4 cup Betty Crocker® Whipped vanilla frosting
- 1/2 cup marshmallow creme
- 1 container Betty Crocker® Whipped butter cream frosting
- 2 teaspoons grated lemon peel
- 4 teaspoons fresh lemon juice
- 1/4 cup Betty Crocker® star decors
Scrambled Eggs with Smoked Salmon
By Bujvary
Make scrambled eggs special with smoked salmon
- 1/4 pound sliced smoked salmon
- 12 eggs
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 12 to 15 blades of fresh chives, finely chopped
Lemon Ripple Cheesecake Bars
By Bujvary
Food and Wine Magazine
- Crust
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon salt
- 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
- Filling
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/2 cup cold water
- 2 large egg yolks
- 1 3/4 cups sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 1/4 pounds cream cheese, softened
- 2 tablespoons all-purpose flour
- 3 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
Oatmeal Bars
By Bujvary
Preheat oven to 350 degrees
- Vegetable-oil cooking spray
- 48 soft caramel-candy cubes
- 1/2 cup heavy cream
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
- 1 cup semisweet chocolate chips
Cavatappi al Vino
By Bujvary
From Extra Virgin- Cooking Channel
- 1 cup vegetable stock
- 1 large pinch saffron
- 2 tablespoons olive oil
- 1 onion, 1/3 thinly sliced, remaining finely chopped
- 4 Italian pork sausages, casing removed
- 2 sprigs fresh rosemary
- 1 handful fresh sage leaves
- 1/2 cup dry white wine
- Kosher salt
- 1 pound cavatappi pasta
- Freshly grated Parmesan
- Extra-virgin olive oil
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