Buffalostewtankamealo Recipes

BUFFALO CHICKEN PIZZA

Steps:

• Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside.
• Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan.
• Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top.
• Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.

BUFFALO CHICKEN MEATLOAF

Steps:

• For the sauce: Whisk together the ketchup and hot sauce in a small bowl and set aside.
• For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with cooking spray and set aside.
• Melt the butter in a medium saute pan over medium-high heat. Once melted, saute the celery and onion until softened, 3 to 5 minutes. Transfer the mixture, with the drippings, to a large bowl. Add the hot sauce to the bowl and stir to combine. Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
• Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked. Spread the sauce over the top of the meatloaf. Mix the Parmesan with 1/2 cup of the panko and sprinkle the mixture on top of the sauce. Bake until the center is set and the top is golden brown, 45 minutes to an hour. Let rest about 15 minutes before cutting to serve.
• Meanwhile, toast the remaining 1/4 cup panko in a dry pan until lightly golden and set aside.
• Garnish the meatloaf slices with the toasted panko and chopped celery leaves.

BUFFALO STEW

Steps:

• Dredge Buffalo in Flour, set aside.
• Slice Sweet Potatoes, place in bottom of the slow cooker.
• Cut onions into large pieces and layer over potatoes.
• Clean Mushrooms thoroughly, cut in half, and layer over onions.
• Layer Baby Carrots over mushrooms.
• Layer floured Buffalo over carrots.
• Pour Diced Tomatoes and liquid evenly over Buffalo.
• Season with Bay Leaf, Oregano, and Pepper.
• Pour Vegetable Broth evenly over all.
• Cook on low for 6-8 hours, stirring towards end.

BUFFALO SAUCE

Steps:

• In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.

BUFFALO CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
• Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.

BUFFALO STEW (TANKA-ME-A-LO)

Steps:

• Brown the buffalo cubes on high heat until seared about 3 minutes.
• Add 4 quarts of water, potatoes and boil until veggies are tender.
• Add stewed tomatoes and celery and barley cook an additional 5 minutes.
• Remove from fire and place into baking dish.
• Bake at 425°F for 30 minutes.
• Remove from oven and enjoy.
• Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.