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Old 04-19-2003, 12:59 PM   #1 (permalink)
Dont stop here; This is bat country!
 
Location: North East
Joe, that is sloppy

I wanted to post this the other day when I made it, but alas.......

So here is one of my best dishes (and easiest) so, enjoy, this aint no lunch line sloppy joes!


3 medeum bell peppers (I preffer orange)
1 Large 2 Medium vidalia (or sweet) onions
2.25-2.5 Lbs ground sirloin (worth the extra $$)
2-3 cups (to taste) ketchup
1/4-1/2 (to taste) Lee & perrins ( I am NOT going to try to spell that other name....)
2 Tbls kosher salt
2 Tbls oregano
A pinch of sage
2 oz chicken/beef (dosent matter, you wont taste it) stock
1 Tlbs olive/canola oil




Get out your largest (hopefully teflon) skillet, heat till smoking hot (be carefull)
Add oil, then diced onions.
Let cook till translucent
Add stock to carmelize.
Add meat, and brown it.
Drain fat, reduce heat to medium
Add spices, diced peppers, ketchup, Lee & Perrins.
Let boil, reduce heat to simmer, then cook till desired consistancy.


Serve over Basmati rice for best results.


Everyone I know, wouldnt touch that stuff in a can after they ate this......
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Old 04-19-2003, 02:39 PM   #2 (permalink)
Crazy
 
sloppy joes are awesome.
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Old 04-19-2003, 03:49 PM   #3 (permalink)
Tilted
 
Location: New Jersey
Yes, them joes are exelent. They had them in the cafeteria at school, but I never knew I coud make my own. I think I know what my breakfast is gonna look like tommorow
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Old 04-22-2003, 09:09 AM   #4 (permalink)
Addict
 
Location: Northeast Ohio
That sounds great, I think I will try making that this week!
Thanks for sharing!
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Old 04-26-2003, 06:02 AM   #5 (permalink)
Psycho
 
Ive never experienced sloppy joes..but now i can
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Old 05-25-2003, 10:37 AM   #6 (permalink)
Crazy
 
Location: SoCal
My family loves sloppy joes. I sort of make them up as I go along. I brown a pound of hamburger and then add minced onions, salt, pepper, cumin, paprika, chili powder (not a ton, just enough to taste it without it being spicy), garlic (fresh or powdered), sugar, a small can of tomato paste, and a can and a half or two cans of water. I keep cooking until it's reduced down to a fairly thick sludge, tasting and tweaking ingredients along the way. I have no idea exactly how much of the dry ingredients I use, it's all to taste. I know there's way more salt in it than I would have guessed. It took me a while to figure out to add the cumin and the sugar, but they both make a positive difference.
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