RECIPE DETAILS
Item ID: Ing005
Serving Description: 1/2 Cup (4oz.)
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: Ing005
Serving Description: 1/2 Cup (4oz.)
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Onion Yield = 78%
Celery Yield = 83%
Carrot Yield = 83%
1. Mince the garlic.
2. Dice the onion, celery, and carrots.
Preparation
1. Cook macaroni pasta al dente.
2. Drain canned diced tomatoes - set aside.
3. Brown ground bison in skillet with olive oil for about 15 minutes until internal temperature reaches 155 degrees F. Season with salt and pepper.
4. Drain bison and set aside.
5. Saute onion, garlic, carrots, and celery in olive oil for approximately 10 minutes or until vegetables are softened.
6. Add the beef stock, diced tomatoes, corn, and bison to pan.
7. Bring to a simmer, and simmer for about 20 minutes.
8. Add pasta and combine all the ingredients.
Serving
Serving = 1/2 Cup (4oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 0.5 | Calories: 145.05 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 8.17% | |
| Red Orange: 0.25 | Grains: 0.25 | Sodium: 701.59 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
