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Recipes
Zesty Italian Crescent Casserole
By Bujvary
Pillsbury
- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1 cup tomato pasta sauce
- 6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
- 1/2 cup sour cream
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter or margarine, melted
Eggs Benedict Casserole Recipe
By Bujvary
Place half of the bacon in a greased 13-in
- SAUCE:
- 3/4 pound Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
Italian Crescent Casserole
By Bujvary
1. Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until ...
- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1 cup tomato pasta sauce
- 6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
- 1/2 cup sour cream
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter or margarine, melted
Hershey's Heritage Chocolate Cake
By Bujvary
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans
- CAKE
- 2/3 cup butter or margarine, softened
- 1-3/4 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup HERSHEY'S Cocoa
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups buttermilk or sour milk*
- CHOCOLATE FUDGE FROSTING (recipe follows)
- 1/3 cup butter or margarine
- 2/3 cup HERSHEY'S Cocoa
- 2-2/3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Linguine Crab and avocado with scallion vinegarette
By Bujvary
In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil, and 1/4 teaspo...
- Ingredients
- U.S. Metric Conversion chart
- 2 teaspoon(s) grated fresh ginger
- 2 teaspoon(s) lemon juice
- 1 1/2 tablespoon(s) red- or white-wine vinegar
- 2 scallions, white and light-green parts chopped, dark-green tops sliced
- 1 teaspoon(s) soy sauce
- 1/3 cup(s) cooking oil
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) grated lemon zest (from about 1/2 lemon)
- 1 avocado, preferably Hass
- 3/4 pound(s) linguine
- 1/2 pound(s) lump crabmeat, picked free of shell
Chocolate Stout Cupcakes with Vanilla Bean Frosting
By Bujvary
Betty crocker
- Cupcakes
- 1 box Betty Crocker® SuperMoist® German chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup stout beer
- Frosting
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/3 cup milk
- 1 vanilla bean
Cheeseburger Pot Pie
By Bujvary
1. Heat oven to 450°F. In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thor...
- 1 1/2 lb lean (at least 80%) ground beef
- 1/4 cup chopped onion (1/2 medium)
- 3/4 cup ketchup
- 2 tablespoons chopped pickle, if desired
- 1/8 teaspoon pepper
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Chocolate Cake with Peanut Butter Icing
By Bujvary
Mix dry ingredients together
- Chocolate Cake
- 2 c. Flour
- 2 c. sugar
- 2 tsp. baking soda
- 2 tsp bake powder
- 3/4 c. cocoa
- 1/2 tsp. salt
- 1 c. milk
- 2 eggs
- 1/2 c oil
- 1 tsp. vanilla
- 1 c. hot coffee
- Icing
- 1 stick butter
- 1/4 c. crisco
- 2 c. confectioners sugar
- 3 Tbs. milk
- 1 tsp. vanilla
- 1/4 c. peanut butter
Jacques Torres's Secret Chocolate Chip Cookies
By Bujvary
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
Blue Cheese Devil Dogs
By Bujvary
1. Heat gas or charcoal grill
- 8 beef hot dogs
- 1/2 cup mayonnaise or salad dressing
- 1 tablespoon sriracha sauce
- 8 hot dog buns, split, toasted
- 4 hard-cooked eggs, peeled, sliced, cut in half
- 1/2 cup crumbled blue cheese
- 2 medium green onions, sliced (2 tablespoons)