Emily’s Famous Sloppy Joes

Posted on January 19, 2009. Filed under: Beef, Reviewed, Sandwiches |

Emily’s Famous Sloppy Joes

1 1/2 pounds ground beef

1 onion, chopped

1 red bell pepper, chopped

1 (6 ounce) can tomato paste

1 cup water

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon white vinegar

3 tablespoons brown sugar

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground pepper

In a large skillet over medium-high heat, saute the ground beef for five minutes. Add the onion and red bell pepper; saute for five more minutes or until onion is tender and beef is browned. Drain. Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, parika, cumin, vinegar, brown sugar, oregano, salt, and pepper. Continue to heat for five to ten minutes or until mixture is thick. Yield: 8 servings.


Homemade roll recipe

REVIEW:  This made a lot and was very good.  My only complaint:  not “saucy” enough.  I will add a can of tomato sauce (8 oz) to the leftovers next time we eat it.   The spice combination was great–these not-very-sloppy joes had a good flavor.  I used about 1 pound of ground beef, not 1 1/2 as the recipe called for, but I did not reduce any of the other ingredients.  01/21/09

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Philly Cheesesteak Sloppy Joes

Posted on August 28, 2008. Filed under: Beef, Lunch, Main Dish, Sandwiches |

1 tablespoon Extra Virgin Olive Oil
1 pound ground sirloin
1 softball-sized onion, chopped
1 1 bell pepper, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Preheat broiler. In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and pepper and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler; keep your eye on them so they don’t burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated. To serve, place a scoop full of the meat mixture onto the bottom of the rolls, then top with some of the cheese mixture. Place the top of the roll.

Source:  DeBora43 at FamilyCorner (Chef Guy recipe)

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Luau Chicken Sandwiches

Posted on June 23, 2008. Filed under: Chicken, Main Dish, Sandwiches |

Luau Chicken Sandwiches

1 can (20 ounces) sliced pineapple
1 tablespoon brown sugar
1 teaspoon ground mustard
1 teaspoon garlic salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon dill weed
6 lettuce leaves, optional
6 kaiser rolls, split and toasted

Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Grill pineapple slices for 1 minute on each side. Spread mayonnaise mixture on rolls. Top with lettuce if desired, chicken and pineapple.
Yield: 6 servings.

Source: Taste of Home via Organizing Junkie

Note: My plan is just to make this chicken, not necessarily for sandwiches.

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Zesty Corn Quesadillas and Spinach Salad

Posted on June 16, 2008. Filed under: Main Dish, Meatless, Quick & Easy, Salads, Sandwiches |

Zesty Corn Quesadillas

Prep Time: 10  Minutes
Cooking Time: 15  Minutes
Servings: 4

Nutritional Information

Per Serving

Total Fat:13 g
Saturated Fat:6 g
Cholesterol:25 mg
Sodium:530 mg
Carbohydrates:34 g
Fiber:3 g
Protein:12 g
% Daily Value
Vitamin A:4 %
Vitamin C:6 %
Calcium:25 %
Iron:10 %


  • 4  (7 to 8 –inch) tortillas
  • 1  cup low-fat Monterey Jack cheese, shredded
  • 1  cup DEL MONTE® Whole Kernel White Sweet Corn
  • 1/4  cup salsa
  • 1  Tbsp cilantro, chopped
  • 3  cups baby spinach leaves, washed
  • 2  cups DEL MONTE® Mandarin Orange Segments
  • 1/2  cup red onion, chopped
  • 2  Tbsp olive oil
  • 2  Tbsp white wine vinegar


  1. Heat a 10-inch ungreased skillet over medium heat. Place one tortilla into skillet and cook until starting to brown; turn
  2. Fill one side of tortilla with ¼ cup cheese, ¼ cup corn, 1 tablespoon salsa and some cilantro. Fold other half over cheese mixture. Continue cooking until golden brown and cheese is melted.
  3. Combine spinach, oranges and red onion in bowl. Combine oil, vinegar and reserved syrup. Toss dressing with salad.


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Turkey Empanadas from Frugal Hacks

Posted on November 23, 2007. Filed under: Hispanic, Leftovers, Lunch, Main Dish, Reviewed, Sandwiches |

Because of the amount of cheese in these, they aren’t exactly frugal, but they are delicious and they will use up a lot of turkey at once.

Equal amounts of chopped up cooked chicken or turkey and grated cheddar or jack cheese (or combination)
2 or 3 cans of diced green chiles, or to taste.

Pastry pocket:
5 cups flour
1 1/4 cups cornmeal
2 1/2 teaspoons of salt

Cut in 1 1/3 cups plus 3 tablespoons of shortening.

Sprinkle with 3/4 cup of water.

Stir this with a fork until a dough forms. Roll the dough out; cut in large circles (I use a dessert plate as a template and trace it with a knife). Spoon some filling on one side of the circle, fold over the other half and seal all around the edge with a fork edge. You may want to moisten the edges. Put them on a pan, brush with milk, sprinkle with cornmeal for added crunch.

Bake at 400 degrees for 25 minutes, or unti golden brown.

I believe this makes enough to feed four people, depending on appetites. I generally triple it.

REVIEW:  This was not so great.  I used frozen empanada discos (Goya) and baked as directed here.  They were definitely overcooked.  This recipe was work-intensive for a so-so result.  Next time I’ll just buy frozen prepared empanadas.

Go to source>>

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Minny’s Monte Cristo Sandwich

Posted on October 7, 2007. Filed under: Breakfast, Brunch, Reviewed, Sandwiches |

2 slices of white bread
1 slice of ham
1 slice of Muenster or Baby Swiss cheese
1 egg
1/4 cup milk
Butter or margarine

Beat eggs & milk together. Dip bread in mixture to coat both sides. In large skillet, melt butter & put in bread in single layers. Cook on medium high heat until both sides are lightly browned. On one slice of bread, add a slice of ham & cheese; cover with the other slice of bread. Cook at low heat until cheese has melted.
These can be made ahead of time, wrapped in foil, then reheated (in the foil) in the oven.

Source: Family Corner

Review:  This was very good.  I cooked one side each of the French toast, then I stacked the ham onto the cheese, then assembled the sandwich with cooked sides in.

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French Dip Panini

Posted on June 25, 2007. Filed under: Beef, Sandwiches |

French Dip Panini
Tracy Saelinger
From Every Day with Rachael Ray
April 2007

Prep Time: 15 min
Cook Time: 10 min

1 shallot, finely chopped
1 tablespoon cornstarch
2 cups beef broth
1 pound sliced roast beef
1 baguette, split lengthwise and sliced crosswise into 4 sections
4 ounces sliced pepper Jack cheese

1.  In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
2.  Add the roast beef to the sauce and warm over low heat.
3.  Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
4.  Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.

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