Wild Idea Buffalo Recipe of the Week – Buffalo Meatloaf

June 26, 2013 at 9:37 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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It’s Wednesday and time for the Wild Idea Buffalo Recipe of the Week, Buffalo Meatloaf. I made a Turkey Meatloaf last week and can’t wait to give this one a try soon! I left the link to the recipe and while there take a look at their on line store where you can order all your Buffalo Cuts.

 

 

 

Buffalo MeatloafWild Idea Buffalo Meatloaf
By: Jill O’Brien

Serves 8 people or 5 yard workers.

Ingredients:

2 – pounds Wild Idea Ground Buffalo
2 – eggs
1½ – teaspoons dry mustard
1 – teaspoon chili powder
½ – teaspoon thyme
½ – teaspoon salt
½ – teaspoon pepper
1 – tablespoon dry parsley
1 – teaspoon Worcestershire Sauce
¾ – cup milk
2 – slices dry bread, crumbled
1 – small onion, diced
1½ – cup stewed tomatoes, chopped
¼ – cup ketchup

 

 

Preparation:

1 – Mix eggs and spices together.
2 – Wisk in milk.
3 – Mix in Ground Buffalo meat
4 – Add bread crumbs, stewed tomatoes and onion and mix thoroughly
5 – Shape in oval and place in loaf pan, rounding top slightly.
6 – Bake in 350 degree oven for 1 hour, brush with ketchup and continue baking for an additional 15 minutes. *
7 – Serve with baked potatoes and minted spring peas.
*Optional: Organic Bacon can be added after 30 minutes of cooking. Brush with ketchup as above.

 

 

http://wildideabuffalo.com/2012/buffalo-meatloaf/

Cinnamon – Pecan Swirl Quick Bread Mix

January 7, 2012 at 11:39 AM | Posted in baking, dessert, nuts, Pillsbury | Leave a comment
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Cinnamon – Pecan Swirl Quick Bread Mix

I usually make the Nut Bread but I tried the Cinnamon Swirl this time. As the Nut Bread the Cinnamon Swirl turned out great! I added a 1/4 cup of chopped Pecans to the mix and I baked them in 3 Mini Loaf pans. The Mini Loaf Pans are a great way to freeze the loaves.

Ingredients:
1 Box Pillsbury Cinnamon Swirl Quick Bread mix
3/4 Cup Water
3 Tablespoons Oil, I used Extra Virgin Olive Oil
2 Eggs, I used Egg Beaters
1/4 Cup Chopped Pecans

Directions

1. Heat oven to 350 degrees F. Generously grease bottom of pan.

2. Combine quick bread mix (large clear packet), water, chopped pecans oil and eggs in large bowl. Stir 50 to 75 strokes until mix is well blended. Pour half of batter (about 1-1/3 cups) into greased pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix.

3. Bake at 350 degrees F as directed or until toothpick inserted in center comes out clean. Cool loaf in pan 15 minutes. Loosen edges with knife or metal spatula; remove from pan. Cool coffee cake in pan. 8×4-inch loaf pan: 45 to 55 min. 9×5-inch loaf pan: 40 to 50 min. 8-inch square pan: 30 to 40 min. 9-inch square pan: 25 to 35 min.

4. Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packed. Drizzle over cooled loaf or coffee cake. High Altitude (Above 3500 Feet): Add 1/4 cup flour to dry mix. Bake as directed. Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tips! Add 1/2 cup mashed ripe banana to the batter. Stir in 1/2 cup of the following: chopped nuts, dried cranberries or raisins.

* I used 3 – 5 1/2″ x 3 1/2″ x 2″ Mini Loaf Foil Pans. These are great to freeze the loaves.

Nutrition Facts

Serv Size 1/14 package (35g mix)
Servings Per Container 14
Calories 150
Calories from Fat 35

Amount/Serving     % Daily Value
Total Fat     4g     6%
Saturated Fat     1.5g     8%
Trans Fat     0g
Cholesterol     0mg     0%
Sodium     140mg     6%
Total Carbohydrate     27g     9%
Dietary Fiber     0g     0%
Sugars     15g
Protein     1g

Banana Bread

November 21, 2011 at 10:52 AM | Posted in baking, dessert, diabetes, diabetes friendly, fruits, low calorie, low carb | Leave a comment
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Banana Bread

Prep Time: 15 Minutes

Ingredients

2-1/4 cup all-purpose flour
2/3 cup honey-crunch wheat germ
1/4 teaspoon baking Soda
1/2 cup rolled oats, uncooked
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup egg substitute, thawed
1/3 cup walnuts, chopped
1 teaspoon vanilla extract
1-1/2 sticks margarine
1-1/2 cup mashed bananas
6 ounce can frozen apple juice concentrate, thawed

Directions

Preheat oven to 350 degrees F.
Grease 9″x5″ loaf pan.
In large bowl, mix first 7 ingredients.
With pastry blender, cut in magarine until mixture resembles coarse crumbs.
Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.
Spoon batter into pan.
Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly.
Serve warm, or cool completely to serve later.

Nutritional Information (Per Serving)
Calories: 180
Sodium: 135 mg
Fat: 5 g
Carbohydrates: 15 g
Exchanges: 1 Bread; 1 Fruit; 1 Fat

Source: The Diabetic Newsletter

http://diabeticgourmet.com/recipes/html/44.shtml

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