RECIPE DETAILS
Item ID: 1800989
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Bison, Pasta, Noodles
Allergens: Wheat
RECIPE DETAILS
Item ID: 1800989
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Bison, Pasta, Noodles
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Celery: 83%
- Carrot: 83%
- Diced tomatoes, canned: 66% (drained)
Pre-Preparation
- Wash produce as needed.
- Mince the garlic.
- Dice the onion, celery, and carrots.
- Drain canned diced tomatoes and set aside.
Preparation
- Cook macaroni pasta al dente.
- Brown ground bison in a skillet with oil for about 15 minutes until internal temperature reaches 155°F. Season with salt and pepper.
- Drain the bison and set aside.
- Sauté onion, garlic, carrots, and celery in oil for approximately 10 minutes or until vegetables are softened.
- Add the beef stock, diced tomatoes, corn, and bison to the skillet.
- Bring to a simmer and cook for about 20 minutes.
- Add pasta and combine all the ingredients.
Serving
Serving size: 1/2 cup (4 oz.)
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ¼ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0.25 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 162.51 kcal |
| Total Fat | 8.98 gm |
| Saturated Fat | 2.52 gm |
| Trans Fat | 0.00* gm |
| Sodium | 568.42 mg |
| Carbohydrates | 13.71 gm |
| Fiber | 3.17 gm |
| Sugars | 2.49 gm |
| Added Sugars | 0.00* gm |
