Sloppy Joes.....
6 years ago
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Sloppy Joes - Okay for a Work Party at my Home?
Comments (26)For parties, I like to serve food that you don't need two hands to eat, or that needs cutting with a knife, unless you are doing a sit down at a table meal. In the living room, on an upholstered chair or couch, I don't want to have to balance a plate on my lap and use both hands to raise something to my mouth, or have a knife and fork in my hands with the plate precariously sliding around on my lap. I appreciate food that is either finger food or that can be stabbed or scooped with a fork while I hold the edge of my plate with my other hand. Even with one handed food, I don't want to eat (so don't serve) something that is going to slop sauce on the front of my clothes or onto the furniture. So I'd think about those sorts of things when deciding on what to serve. As delicious as some food is, it's just not good buffet style party food....See MoreGrainlady, I made your Sloppy Joe recipe
Comments (1)That recipe has been shared since I was a kid in 4-H where I first made it in a Foods Class. It's been one of the best - I only have a pound of ground beef and need to feed-a-crowd, recipes in my recipe box. I've converted Manwich users with it. It's been reprinted in Church Cookbooks three times that I know of, and not by me, but by people who got the recipe from me. Three generations of teenagers have consumed them because my 15-year old granddaughter is now making this recipe for her friends. So glad it worked for you. An oldie but a goodie, that's for sure --- the recipe, that is, not me (LOL)!!! -Grainlady...See MoreSloppy Joe recipe
Comments (6)Two cups of ketchup?? For how much meat? That's a LOT of ketchup! I do make a sloppy joe with ketchup and mustard, but not nearly that much! I also make a Mexican flavors, barbecue, and Greek flavors, with no ketchup. ;) I don't use recipes, though. I usually use 10% max fat, high quality ground bison or beef and don't drain it. If there's more fat, it renders out and you generally have to drain it off, though you could use it for the sauce base. One trick is to use dehydrated vegetables. They soak up the bit of water that the meat releases, as well as the fat, whereas fresh veg release a lot of water which steams the meat unless you cook them way down, and make it no longer a convenience meal. Since you don't want ketchup, if you want tomato-y, you could use some condensed tomato paste, like the stuff in the tube, and thin it with some madeira or port wine. Just make sure to add it early enough to cook off the alcohol or it'll taste boozy. You could use a splash of white balsamic vinegar if you don't want to use wine. You'll need to add some spices too. More S&P than usual, allspice, cloves, corriander, cayenne, cinnamon, onion and garlic... It's so much easier using the bottle. :) If you're going to resort to brown sugar, however, you might as well use a little ketchup or barbecue sauce. Like 1/4-1/3 cup per pound of meat. (I just squirt, but I have measured.) If you just don't want factory made, some of the folks here make their own less sweet ketchups, and if you do a search you should find some recipes. My ketchup and mustard version has dehydrated onions, dehydrated mixed vegetables (has a lot of multi-colored bell peppers along with other bits), dehydrated jalapeños, a big handful of dried parsley, S&P, ketchup, mustard, and a little super hot barbecue sauce (think Tabasco). The flavor I'm after is that of a hamburger sandwich with the fixings (except pickles, which are better as a relish smear on the bun). This is for a fairly stiff mixture. If you want runny, go ahead and use fresh veg, and add enough wine or water to get the consistency you want. Good luck figuring out how to settle your craving!...See MoreSloppy Joes....
Comments (31)Throughout elementary and high school, cafeteria food could be pretty awful. Except Sloppy Joes day, when everyone ate in the cafeteria. Interestingly, it was officially called Barbecued Beef on a Bun. I used to make it occasionally with one of those Schilling or similar packets. It comes out a little on the sweet side. I found that when I make a good meaty pasta sauce, it's wonderful the second or third day over toasted hamburger buns. Speaking of hamburger buns, have you tried the Brioche hamburger buns at Whole Foods? I'll never go back to the regular kind. Now watch them be discontinued....See More
6 years ago- 6 years agolast modified: 6 years ago
6 years ago
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