Sloppy Joe Mix Recipes

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

Steps:

• Mix together 1st 12 ingredients (all spices and brown sugar) and store in a ziploc bag.
• When ready to make sloppy Joes, brown ground turkey in large skillet.
• Mix in spice packet, then add remaining ingredients.
• Simmer until desired consistency.
• Serve on toasted hamburger buns.
• Note: I also make this entire recipe (minus the buns -- ) in advance for freezing.

Steps:

• Combine all ingredients in a small bowl until well blended.
• Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
• Label as Sloppy Joe Seasoning Mix.
• Store in a cool, dry place and use within 6 months.
• Makes 1 package (about 3 T) of mix.
• Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat.
• Drain excess grease.
• Add seasoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Serve over toasted hamburger buns.

Steps:

• For the BBQ Sauce:
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
• *Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• For the Garlic Toast:
• Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted. Season with salt and pepper, to taste. Remove from the heat and let sit 5 minutes.
• Preheat the broiler.
• Put the bread on a baking sheet and broil until both sides until lightly golden brown, about 1 minute per side. Remove from the oven and brush them with the garlic butter. Transfer to a serving platter and set aside until ready to serve.
• For the Neat Joes:
• Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke.
• Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tablespoon of the fat from the pan. Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, bell peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the BBQ sauce, 1/4 cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses. Cover and simmer for 15 minutes. Remove the cover, return the meat to the pan and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper, to taste, and stir in the 1/2 cup of parsley or cilantro.
• Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with cilantro or parsley.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
• Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
• In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

Steps:

• Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.
• Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.
• To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

Steps:

• Heat half the oil in a frying pan over a medium heat and crumble in the beef mince. Fry for 10 mins, breaking it up with a wooden spoon as you go, stirring until it browns all over. Tip onto a plate. Heat the rest of the oil in the same pan and fry the onion and pepper for 6-8 mins until softened. Sprinkle in the garlic granules, paprika and sugar, then return the mince and any resting juices back into the pan and stir everything together. Sizzle for 1-2 mins to combine.
• Splash in the vinegar, then stir through the ketchup and mustard. Pour over the stock and bring to a simmer, then turn down the heat to low and bubble everything gently for 15-20 mins until the mixture is thick and glossy. Taste and season if needed. To freeze, leave to cool completely, then tip into an airtight container or divide between freezer bags and freeze for up to three months. Defrost thoroughly in the fridge overnight and reheat in a pan until piping hot. Toast the burger buns in a hot pan, then fill with the sloppy joe mixture and top with chilli sauce, if you like.

Steps:

• Heat the oil in a deep frying pan, then fry the onion, pepper and garlic for 8-10 mins until softened. Add the mince, breaking it up with a wooden spoon as you go, and stir until it browns all over. Tip in the tomatoes and chipotle, or barbecue sauce, and add a little seasoning. Simmer for 10-15 mins until the sauce has thickened.
• Put the cheese slices on top of the mince and cover with a lid for 2 mins to let it melt into the sauce. Pile into the buns with the crispy onions, and lettuce on the side for scooping up the extra sauce.

Steps:

• In a skillet over medium heat, brown the ground beef, onion and garlic; drain off liquids.
• Stir in the mustard, ketchup, bbq sauce, and brown sugar; mix thoroughly.
• Season with salt, pepper & cayenne pepper to taste.
• Reduce heat, and simmer for 15 minutes.
• Serve on buns and top with shredded cheese.

Steps:

• Brown ground beef in a skillet along with the onion and green pepper.
• When brown, add the rest of the ingredients, stirring well.
• Put into a crock pot.
• Cook on low for 3-5 hours.
• Serve on hamburger buns.
• (This may be made on top of the stove on a very low heat for several hours, making sure that it does not get dry, but the flavors mix the best in a crock pot).

Steps:

• Brown hamburger, onion, green pepper together.
• Add remaining ingredients and simmer 15 minutes.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
• Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
• Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
• Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.

Steps:

• Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium; cook and stir until the beef is crumbly and browned. Stir the garlic and bell pepper into the beef mixture; continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes. Add 1 cup of water. Mix in ketchup, brown sugar, Dijon mustard, Worcestershire, salt, and pepper. Pour in 1 more cup of water. Bring to a simmer. Reduce heat to low and cook until the mixture becomes very thick, 30 to 45 minutes. Adjust salt and pepper as needed. Season with cayenne.