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Recipes
Mediterranean Grilled Vegetables
By Bujvary
HEAT grill to medium-high heat
- 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
- 4 cups mixed cut-up fresh vegetables (red, green and yellow peppers; eggplant; zucchini; mushrooms; corn on the cob; onion)
Peppermint Patty Brownies
By Bujvary
Peppermint patties and chocolate what could be better?
- 1 1/4 cup(s) flour
- 1/2 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) unsalted butter
- 4 (4 oz.) squares unsweetened chocolate, chopped
- 4 (4 oz.) squares semisweet chocolate, chopped
- 2 cup(s) sugar
- 1 tablespoon(s) vanilla extract
- 5 large eggs, beaten
- 24 small (such as York) peppermint patties
Spinach and Sausage Stuffed Peppers
By Bujvary
In a very large skillet, cook the spinach over high heat just until wilted, about 1 minute
- One 5-ounce bag baby spinach
- 2 slices of white sandwich bread, finely chopped
- 1/4 cup milk
- 1 large egg
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts
- 2 tablespoons chopped red onion
- 1 pound sweet or hot Italian sausage, casings removed
- Salt and freshly ground black pepper
- 8 small or 4 large Italian frying peppers—halved lengthwise and cored, stems left intact
- 1/4 cup extra-virgin olive oil
- 1 cup canned tomato sauce
- 1 cup low-sodium chicken broth
Avocado and Roastbeef with Tobasco-Cilantro Mayo
By Bujvary
1. Cut your rolls in half lenghwise and scoop out some of the excess bread with your fingers
- 1 lb. sliced deli roast beef (or more, to taste)
- 1/2 lb. sliced Havarti or Monterey Jack cheese
- 1 lg. perfectly ripe avocado, peeled and thinly sliced
- 1 tsp. dijon mustard
- 3/4 C. good-quality mayonnaise (Hellmann's is good)
- 1 to 1 1/2 tbsp. Tabasco (or to taste)
- 1/4 C. minced fresh cilantro
- 1/2 tsp. freshly ground black pepper
- salt
- 1-2 tsp. lemon juice
- 2 C. coarsely chopped crisp romaine lettuce
- 4 crusty sandwich rolls (ciabatta is best)
Caprese Farro
By Bujvary
Extra Virgin - Cooking Channel
- 1 pound farro
- 10 ounces organic cherry tomatoes, sliced into quarters
- 1 (5-ounce) ball fresh mozzarella, chopped
- 1 handful fresh basil leaves, torn
- 2 ounces pitted kalamata olives
- Extra-virgin olive oil, for serving
- Kosher salt and freshly ground black pepper
Cheesy Chicken and Spinach Pinwheels
By Bujvary
1. Heat oven to 375°F. Spray cookie sheet with cooking spray
- 1 box (9 oz) Green Giant® frozen chopped spinach
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 1 clove garlic, finely chopped
- 2 slices bacon, crisply cooked, crumbled
- 1/2 cup finely chopped cooked chicken
- 3/4 cup shredded Asiago cheese
- 1/4 cup mayonnaise or salad dressing
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 egg, beaten
Slow Cooker Tex-Mex Round Steak
By Bujvary
1 Spray 3 1/2- to 6-quart slow cooker with cooking spray
- 1 boneless beef round steak (1 1/2 lb), trimmed of excess fat
- 3 medium stalks celery, thinly sliced (1 1/2 cups)
- 1 large onion, sliced
- 1 cup frozen whole kernel corn, thawed
- 1 cup chopped fresh cilantro
- 1 jar (20 oz) salsa
- 1 can (15 oz) black beans, drained, rinsed
- 1/2 cup beef broth
- 1 cup shredded pepper Jack cheese (4 oz)
Ham & Zucchini Italiano Recipe
By Bujvary
In a large skillet, saute zucchini in oil until crisp-tender
- 3 medium zucchini, cut diagonally into 1/4-inch slices
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 slices smoked deli ham, cut into strips
- 1 cup marinara or spaghetti sauce
- 3/4 cup shredded part-skim mozzarella cheese
Banana Buckwheat Pancakes
By Bujvary
1 In medium bowl, stir Bisquick mix, flour, brown sugar, milk, mashed bananas and eggs with fork or whisk until ble...
- 2 cups Original Bisquick® mix
- 1/2 cup buckwheat flour
- 3 tablespoons packed brown sugar
- 1 1/4 cups milk
- 1 cup mashed ripe bananas (2 medium)
- 2 eggs
- Sliced bananas, fresh blueberries and granola, if desired
- Real maple syrup, if desired
Chicken and Dumplings
By Bujvary
Shred the meat off of the rotisserie chicken and set aside
- 1 whole Rotisserie Chicken (3-4 Pound Size)
- 32 ounces, fluid Chicken Broth
- 1 can Cream Of Chicken Soup (10 Oz. Can)
- 1 pinch Salt
- 1 pinch Pepper
- 1 can Layer Biscuits (16.3 Oz Can)
- 1 cup Flour