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Recipes
Heavenly Filled Strawberries Recipe
By Bujvary
Remove stems from strawberries; cut a deep "X" in the tip of each berry
- 1 pound fresh strawberries
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon almond extract
- Grated chocolate
Blue Cheese-Stuffed Pork Chops with Pears
By Bujvary
Wendy Kalen, Cooking Light OCTOBER 2011
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed
- 1/2 cup (2 ounces) crumbled blue cheese
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons butter
- 1 ripe pear, cored and cut into 16 wedges
Banana Pudding Cookies
By Bujvary
Two Peas and Their Pod
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package banana cream instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped vanilla wafer cookies
- 1 1/2 cups white chocolate chips
Lasagna Toss with Spinach and Ricotta
By Bujvary
Heat large saucepot of salted water to boiling over high heat; add lasagna noodles and cook as label directs bu...
- Salt
- 1 package(s) (16 ounces) lasagna noodles
- 1 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- 2 clove(s) garlic, crushed with garlic press
- 1 can(s) (28 ounces) plum tomatoes in juice
- 1/4 teaspoon(s) coarsely ground black pepper
- 1 package(s) (10 ounces) frozen chopped spinach
- 1/2 cup(s) loosely packed fresh basil leaves, chopped
- 1/4 cup(s) grated Parmesan cheese , plus additional for serving
- 1 cup(s) part-skim ricotta cheese
Backyard Bistro Sandwich
By Bujvary
Taste of Home
- 1 loaf (1 pound) focaccia bread
- 2 tablespoons Crisco® Olive Oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced fresh oregano
- 1 teaspoon minced fresh rosemary
- 2 slices red onion, separated into rings
- 2 ounces sliced deli smoked turkey
- 2 ounces thinly sliced hard salami
- 2 ounces sliced deli roast beef
- 2 ounces sliced provolone cheese
- 1 plum tomato, sliced
- 2 lettuce leaves
Turtle Tart
By Bujvary
Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms
- Cookie Base
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup butter or margarine, softened
- 1 tablespoon water
- 1 egg
- 1 cup chopped pecans
- Filling
- 40 caramels, unwrapped
- 1/3 cup whipping cream
- 3/4 cup chopped pecans
- Topping
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- 1/3 cup whipping cream
- 1/4 cup chopped pecans
Mascarpone and Lemon Gnocchi With Butter Thyme Sauce
By Bujvary
Giada DeLaurentis
- For the gnocchi:
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/4 teaspoon ground nutmeg
- Zest of 2 large lemons
- 1 cup (4 ounces) grated Parmesan cheese
- 1 teaspoon kosher salt
- 3/4 cup all-purpose flour, plus extra for forming the gnocchi
- 1/4 cup shaved Pecorino Romano
- For the sauce:
- 1/2 cup unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
Salted Caramel Cheesecakes
By Bujvary
Preheat the oven to 325°
- CHEESECAKE1/2 pound cream cheese, at room temperature
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- CARAMEL6 tablespoons light corn syrup
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- Fleur de sel
Apple Pie Bars
By Bujvary
MAKE THE CRUST Preheat the oven to 375°
- 3 sticks unsalted butter, softened
- 3/4 cup sugar
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
- 1 tablespoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 cup water, as necessary
- 3/4 cup walnuts
- 3 cups quick-cooking oats
- 2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 sticks unsalted butter, cut into 1/2-inch cubes and chilled
Southwestern Goulash
By Bujvary
From Taste of Home
- 1 cup uncooked elbow macaroni
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 2/3 cup frozen corn
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) chopped green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup minced fresh cilantro