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Barbeque Pork Panini made by Chef BinksLeave us a comment in the section below to let me know what you think about the clip.
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Delicious, unique, handmade meat rubs for outstanding barbeque every time! BottomsandButts.com or 1-800-719-5404Leave a comment in the section below to let us know what you thought about the youtube video.
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www.nutritionmd.org Recipe: 1 1/4 cups quick-cooking or regular rolled oats vegetable oil spray 1/4 teaspoon ground black pepper 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 2 teaspoons mustard 1 cup plain tomato sauce, or 1 cup crushed tomatoes 3 tablespoons reduced-sodium soy sauce or Bragg’s Liquid Aminos 2 cups cooked bulgur 1/2 green or red bell pepper, seeded and minced 1 carrot, minced 2 celery stalks, minced 1 small onion, minced 1/4 cup finely chopped walnuts( I used almonds) 1 1/2 cups bread crumbs, preferably whole-wheat (23 slices bread) 1/2 cup ketchup or barbeque sauce (optional) Preheat oven to 350˚F. Use a food processor to finely chop or mince walnuts, onion, celery, carrot, and green bell pepper. Combine all ingredients except vegetable oil spray and ketchup or barbeque sauce in a large bowl. Stir with a large spoon or knead by hand until well-mixed. Press into a vegetable oil sprayed 5″×9″ loaf pan or similar baking dish. Top with ketchup or barbeque sauce, if using, and bake for 60 minutes. Let stand 10 minutes before cutting. To store leftovers, remove loaf from pan and let cool. Stored in a covered container in the refrigerator, leftover No-Meat Loaf will keep for up to 3 days. Per serving Calories: 104 Fat: 2.6 g Saturated Fat: 0.3 g Calories from Fat: 22% Cholesterol: 0 mg Protein: 8.2 g Carbohydrates: 13.9 g Sugar: 2.7 g Fiber: 2.5 g Sodium: 418 mg Calcium: 37 mg Iron: 1.7 mg Vitamin C: 5.9 mg Beta Carotene: 463 mcg Vitamin E: 0.6 mg Source …Leave us a comment below to let me know what you think about the clip.
