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1 lb. Ground Water Buffalo

1 lb. Water Buffalo Chorizo

1 onion diced

1 Tbsp. diced garlic

1 can seasoned diced tomatoes

1 can tomato sauce

¼ cup molasses

½ Tbsp. chili powder

1 Tsp Italian seasoning

Salt and pepper to taste

1 can Chili Beans Kidney Bean type


Brown the meat, onion and garlic, (drain off any excess fat), add the remainder of the ingredients and simmer for 1-2 hrs, stir frequently. Top with shredded Cheese


           1 ½ lb ground Water Buffalo

           2 cups onion (chopped fine)

           1 cup carrots (diced)

           ½ cup celery (chopped fine)

           ½ lb fresh mushrooms (optional)

           2 cloves garlic (minced)

           ½ tsp thyme

           2 cups beef broth

           2 cups chicken broth

           2 cups water

           ¾ cup medium pearled barley

           1 tsp salt

           ½ tsp pepper

           ½ tsp parsley

Brown meat, drain any excess fat

In large pot add all ingredients. Bring to a boil.

Lower heat and simmer 1- 2 hours


ALTERATIVELY cook in a crockpot on low for 5 hrs

Breakfast Hash

2 links Zesty Italian Water Buffalo Sausage

½ tsp. minced garlic

½ onion diced

1 medium sized sweet potato

¼ tsp cumin

¼ tsp Italian seasoning

Salt and pepper to taste


Remove casing from sausage. Break apart and brown over medium heat.  When partially browned, add garlic and onion.  When onion is halfway cooked, add the sweet potato and seasonings. Turn burner to medium/low, cover, stir frequently until potato is tender.


Top with shredded Roco cheese.

Optional: serve with fried egg on the side.


Serves 2-3

2 links Zesty Italian Water Buffalo Sausage

½ tsp. minced garlic

½ onion diced

1 medium sized sweet potato

¼ tsp cumin

¼ tsp Italian seasoning

Salt and pepper to taste


Remove casing from sausage. Break apart and brown over medium heat.  When partially browned, add garlic and onion.  When onion is halfway cooked, add the sweet potato and seasonings. Turn burner to medium/low, cover, stir frequently until potato is tender.


Top with shredded Roco cheese.

Optional: serve with fried egg on the side.


Serves 2-3

Cheese Buffalo Dip

      1 lb. ground Buffalo

      1 lb. Buffalo Chorizo

      2 packages Taco seasoning

      1 cup water

      2 (8oz) packages Cream Cheese

      1 lb. Sharp Cheddar (shredded)

      1 cup milk

      1 cup salsa

      3-4 pieces Bacon

Brown ground Buffalo and Chorizo. Drain excess fat.  Add 2 packages of taco dip and 1 cup water. Simmer until water is reduced (approximately 15-20 min)

Add Cream Cheese, Cheddar, milk and salsa to the seasoned meat. Heat on Low until Cheese is melted. Stir frequently.

Cook Bacon and cut into small pieces and place on top of the dip

Serve with Tortilla chips



      1 Cup Butter

      2 Cups Granulated Sugar

      2 Eggs

     15 oz. Water Buffalo Ricotta

     1 tsp. Vanilla Extract

     4 Cups All Purpose Flour

     2 tsp. Baking Powder

     1 tsp. Salt



     1 1/2 Cups Powdered Sugar

     3 Tbs. Milk

     1/4 tsp Vanilla Extract


Preheat oven to 350


    Cream together butter, sugar, and eggs

    Add Ricotta and mix until smooth.

    Add vanilla and blend

    In a separate bowl mix flour, baking powder, and salt

    Combine dry and wet ingredients and mix at low speed

    Drop spoonfuls of dough onto non greased cookie sheet

    Bake 12 minutes

    Remove to a cooling rack with parchment paper beneath to catch extra glaze

    Allow to cool


    Mix glaze ingredients and drizzle over cookies





      1 lb ground Water Buffalo

      1/2 Cup Quick Oats

      1 egg

      1/4 Tsp Salt

      1/4 Tsp Pepper

      1/4 Tsp Garlic Powder

      1/3 Cup Worcestershire Sauce 

      If you cook your burgers 'well done' add a tsp olive 

          oil for moisture

   Mix Thoroughly 

   Work the mixture well into patties (the more you pat 

       them the better they hold together)

   Grill and Eat


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 3 pounds buffalo osso buco

 flour for dusting

 salt and freshly ground black pepper to taste

 2 tablespoons olive oil or butter (more as needed)

 2 medium onions, sliced

 2 medium carrots, peeled and sliced

 2 celery stalks, sliced

 ½ cup dry red wine

 6 cloves garlic, minced

 1 (28-ounce) can diced tomatoes, undrained

 1½ cups low-sodium beef broth (more as needed)

 1 teaspoon dried thyme

 1 teaspoon dried oregano

               1 teaspoon dried basil

               1 bay leaf

               3–4 whole tabasco peppers, crushed

               ¼ cup parsley, chopped

               grated parmesan for garnish

               1 lemon, cut into wedges

                1.Preheat the oven to 350°F. Pat the buffalo

                  shanks dry with a paper towel. Season both

                  sides with salt and pepper and dust with the                          flour.

  1.            2.Place a Dutch oven on the stovetop over high                  heat and add the olive oil.                                                  3.When the oil or butter is hot, add the shanks                    and brown all sides, about 3 minutes per side.                 4.Remove the browned shanks and set aside          5. Reduce the heat to medium-high and add the onions, carrots and celery to the pot. Season with salt and pepper and sauté until slightly tender, about 4–5 minutes.                                                                             6. Add the wine and deglaze the pan, scraping the delicious bits from the bottom of the pan.                 7. Add the garlic, diced tomatoes, beef broth, thyme, oregano, basil, bay leaf and peppers and bring to a boil.                                                                                8.Return the shanks to the pan. If needed, add more beef broth to fully cover the shanks.                                9. Cover with a lid and place in the oven for 2–3 hours, until the meat is falling off the bone. Or you can leave it  on a low simmer on the stove.                               10. Check the oven every 30 minutes, basting the shanks, and turn the shanks halfway through .          11. To serve, remove the shanks with a slotted spoon and place on individual plates. Spoon the sauce from the pot over the shanks and garnish with the parsley, Parmesan and a wedge of lemon.

Priscilla's Ground Buffalo and Peas


- 1 pack of ground water buffalo beef (Fading D Farm)

- 1 bag of pink-eyed purple hull peas (Hot Pepper Herb Farm)

- 1 baby ginger root (Windcrest farm)

- 1 large green bell pepper

- 1 white onion

- olive oil

- garlic 4-5 cloves

- Thyme 2 sprigs (or equivalent of dry)

-Chili oil (ideally La Yu chinese chili oil) Optional 



- Heat oil in a pan

- Cut the onions and add to Pink-eyed purple hull peas

- Saute until onion is translucent

- Add ground buffalo and let cook until the meat is no

     longer pink 

- While the meat is cooking, grate a baby ginger root into the         pan (if you want a stronger flavor then use a mature ginger       root) and add minced cloves of garlic (add as many cloves       to taste, I like garlic so I added 4-5 large cloves)

- When the meat is almost done, add cut green bell peppers 

- Add thyme 

- If you want a spicier taste then try adding some chili oil 

- Serve hot over a bowl of rice!

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Buffalo Choila  (Nepali)



-½ tbs Fenugreek Seed          

-Red Chili  to taste                  

-1 tbs Garlic & Ginger Mix      

-5 ounces Red Onion             

-3 ounces Tomato                  

-Cilantro to garnish                 

-Lime to taste                         

-Salt to taste                            -Black Pepper / Schezwan      Pepper  to taste 

     -2 lbs Round Top Buffalo Steak       

-Green Chili to taste                         

-Broil the meat and cut it into small cubes.                              
-Add smashed garlic and ginger, salt and pepper, turmeric    powder, cinnamon powder.                                                   
-Saute red chili pepper and fenugreek seed in olive/mustard  oil, and grind and add in the mix.                                          
-Add remaining chopped onions, green chilies, and red          tomatoes, mix evenly                                                              
-Garnish with green cilantro and it is ready.                             

Nepali Momo


                           -4 cups all-purpose flour*

                                *Alternatively use Won-Ton Wrappers

                           -2 1/2 pounds ground buffalo 

                           -1 cup chopped fresh cilantro 

                           -1 cup chopped onions 

                           -4 tablespoons minced garlic 

                           -4 tablespoons minced peeled ginger 

                           -2 tablespoons ground cumin 

                           -1 teaspoon ground cinnamon 

                           -Salt and black pepper 

                           -Nonstick cooking spray


  1. Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour*.

  2. Meanwhile, mix together the ground buffalo, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 teaspoons salt and 1/2 teaspoon pepper in a bowl.

  3. To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.

  4. Spray a steamer pan with cooking spray.

  5. Place a tablespoon of the ground buffalo filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.

  6. Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

Nepali Momo.jpeg





1 cup sugar

1/2 cup butter

2 eggs

1 cup Bufalatte (traditional)

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda



1/2 cup chopped walnuts

2 teaspoons cinnamon

1/2 cup brown sugar

1/4 teaspoon salt


Cream butter and sugar together, add eggs, Bufalatte and vanilla.  Sift flour, baking powder,baking soda and salt.  Add to butter mixture blending lightly. Pour half into a lightly greased square pan.  Sprinkle 1/2 of the filling over the batter.  Add remaining batter and and finish with the nut mixture on top.  Bake at 350 degrees for 40+ minutes.  It’s done when you can stick a toothpick in the middle and it comes out clean

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Ricotta gnocchi with thyme Brown Butter

Gnocchi bowl.jpg

 Ricotta Gnocchi           

1 pound whole-Water Buffalo Milk Ricotta

1 large Egg, Beaten

1 Tablespoon unsalted Butter, Melted

1/2 cup freshly grated Parmigiano-Reggiano Cheese

1/8 teaspoon Freshly grated Nutmeg

1 teaspoon Sea Salt, plus more for simmering

1/2 teaspoon freshly ground black pepper

3/4 cup unbleached all-purpose flour, plus more for dusting

Thyme Brown Butter Sauce: 

1/2 cup (1 Stick) unsalted Butter

2 tablespoons sherry vinegar

2 tablespoons chopped fresh thyme leaves

Sea salt and freshly ground black pepper

Freshly grated Parmigiano0Reggiano Cheese for serving 


1. To Prepare Gnocchi: In a medium bowl, combine ricotta, egg, butter, Parmesan, and Seasonings; stir until well combined. Sift flour over the mixture and, using a spatula, fold until a soft dough forms.

2. Place dough on a lightly floured work surface and cut into fourths with a bench scraper.  Roll each portion into a long rope about 3/4 inch in diameter.  Using the bench scrapper, cut the ropes into 1-inch long pieces and transfer gnocchi to a lightly floured baking sheet.

3. Bring a large pot of water to a gentile boil and season generously with salt.

4. To prepare brown butter sauce: Melt butter in a large skillet set over medium-high heat, stirring occasionally, until the milk solids turn golden brown and the butter takes on a nutty aroma.  Stir in sherry vinegar and thyme. Taste and adjust seasoning with salt and pepper. reduce heat to low.

5 to cook gnocchi: Working in batches, add gnocchi to the boiling water and cook until they float to the surface 2-3 minutes.  Using a slotted spoon or spider, drain gnocchi and transfer to the skillet with the sauce, gently stirring to coat with the butter and thym. Taste and adjust seasoning with salt and pepper.

6. To serve: transfer dumplings to a warmed shallow pasta bowls or large rimmed serving platter; garnish generously with grated Parmesan and serve immediately.

Blueberry Graham dessert




3/4 cup graham cracker crumbs (about 12 squares)

1/4 Cup chopped Walnuts

2 tablespoons sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter

3 oz of cream cheese, softened

1/3 cup confectioners sugar

1/2 cup Water Buffalo Ricotta

2 teaspoons lemon juice

4 cups fresh blueberries

whipped cream, optional


1.In a large bowl, combine the cracker crumbs, walnuts, sugar and cinnamon. Stir in butter; set aside. In another large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in ricotta cheese and lemon juice.


2. Place 1/2 cup blueberries in each of 4 dessert dishes. Top with cream cheese mixture, crumbs and remaining blueberries. Garnish with whipped cream if desired. Refrigerate until serving. 

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Amaretto Ricotta Cheesecake


  • 2-3/4cups Water Buffalo Milk Ricotta

  • 1/3 cup cornstarch

  • 1/4 cup amaretto

  • 2 packages (8 ounces each) cream cheese, softened

  • 1-1/2 cups sugar

  • 1 cup sour cream

  • 5 large eggs, room temperature, lightly beaten



  • 1 cup sour cream

  • 2 tablespoons sugar

  • 2 tablespoons amaretto


  1. Use Fading D Farm Ricotta di Buffala or if you wish to substitute Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl

  2. Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended.

  3. Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack.

  4. In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.

  5. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

  6. For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.


Sausage & Spinach Calzones



1/2 pound fading D farm sausage

3 cups fresh baby spinach

1 tube (13.8 ounces) refrigerated pizza crust

3/4 cup shredded Water Buffalo Mozzarella 

1/2 cup Water Buffalo ricotta cheese

1/4 teaspoon pepper

Pizza sauce, optional



  • Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat.

  • On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into 4 rectangles. Sprinkle mozzarella cheese on half of each rectangle to within 1 in. of edges.

  • Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet.

  • Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.
    **Freeze option: Freeze cooled calzones in an airtight freezer container. To use, microwave calzone on high until heated through.

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