1530 almost sloppy Recipes

ground beef, onion, chopped, green pepper, chopped, water, whole kernel corn, drained, condensed tomato soup, undiluted, sugar, worcestershire sauce, hot pepper sauce, salt and pepper to taste

lean ground beef (90% lean), ketchup, water, brown sugar, worcestershire sauce, prepared mustard, garlic powder, onion powder, salt, hamburger buns, split

ground beef, chopped onion, chopped green pepper, black beans, rinsed and drained, tomato paste, water, ketchup, dried oregano, salt, tubes (8 oz each) refrigerated crescent rolls, shredded cheddar cheese

lean ground beef (90% lean), pizza sauce, garlic powder, dried rosemary, crushed, dried oregano, dried basil, onion powder, pepper, hamburger buns, split, part-skim mozzarella cheese

ground beef, celery ribs, chopped, green pepper, finely chopped, onion, chopped, condensed tomato soup, undiluted, brown sugar, ketchup, cider vinegar, prepared mustard, worcestershire sauce, pepper, salt, garlic powder, hot dogs, hot dog buns, split, warmed process cheese sauce and grilled onions, optional

corn bread/muffin mix, ground beef, chopped sweet red pepper, chopped onion, celery rib, chopped, garlic cloves, minced, chipotle pepper in adobo sauce, chopped, chili powder, ground cumin, salsa, chili sauce, shredded mexican cheese blend, sour cream

frozen cranberry juice concentrate , almost thawed, frozen pink lemonade concentrate , almost thawed, frozen limeade concentrate , almost thawed, white wine, chilled, champagne, chilled, carbonated water or 1 liter club soda, chilled, lemon, sliced, fresh mint, strawberries or 1 (12 oz) package raspberries, frozen

water (veg version) or 7 1/2 cups prepared chicken stock (non veg version), fresh coriander , roots clipped with about two inches stems (root has the basic flavor), lemon , zest of, grated a, peppercorns, gingerroot, skin, salt, prepared stock (from the above ingredients), salt, beans (almost shredded), carrot (cut in round very thin slices then halve it in semi circles), mushroom (almost shredded), green portion green onion (almost shredded), garlic clove, chopped (please don tsp exceed this soup should be tasting of lemon and coriander garlic and ginger if exceeded), leaves cabbage (hard portion removed finely shredded ), spinach leaves (finely shredded ), coriander leaves (cilantro), coriander leaves (cilantro), lemon juice, sugar, msg, white pepper or 3 green chilies, finely shredded, cornflour, water (for mixing cornflour), shredded cooked chicken (if using non veg version)

butter, softened, cream cheese, softened, sugar, peanut butter, vanilla, salt, milk chocolate chips , for milk chocolate (almost 1 lg. bag) or 20 oz semi-sweet chocolate chips, for dark chocolate (almost 1 lg. bag)

cold butter, brown sugar, cinnamon, chopped walnuts, firmly-packed brown sugar, vegetable oil, egg, room temperature, fresh orange juice , almost to room temperature, sour cream (not cold , almost room temperature), vanilla, all-purpose flour, salt, cinnamon (or to taste), baking soda, baking powder, diced fresh rhubarb, diced fresh strawberries

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

ground turkey or beef, onion, finely chopped, ketchup, tomato juice, chili powder, salt, ground cloves, nutmeg and pepper, pack pumpkin, hamburger buns, split

ground turkey or beef, chopped onion, garlic clove, minced, water, tomato sauce, dried lentils, rinsed, ketchup, cider vinegar, ground mustard, pepper, hamburger buns, split

brown sugar, flour, salt, cinnamon, nutmeg, butter , no substitutions,almost to room temperature,but not quite soft, chopped almonds, old fashioned oats, flour, sugar, salt, baking powder, baking soda, butter , almost to room temperature, egg, slightly beaten, buttermilk, vanilla, fresh cherries or 1 cup frozen cherries, thawed and drained well,cherries,pitted and chopped

head green cabbage , from asian sloppy joes, recipe follows, asian sloppy joes filling, hearty skillet rice , recipe follows, scallions, thinly sliced, tomato sauce , from asian sloppy joes, tomato sauce, low-sodium soy sauce, light brown sugar, tomato paste, cider vinegar, chopped garlic, chopped ginger, hot sauce, canola oil, yellow onion, diced, green bell pepper, seeded and diced, ground pork, kosher salt and freshly ground black pepper, head green cabbage, hamburger buns, toasted, white rice, canola oil, yellow onion, diced, zucchini, diced, red pepper flakes, slab deli ham, diced, kosher salt and freshly ground black pepper, eggs

flour, cream of tartar, baking soda, salt, butter, vanilla, sugar, eggs, jalapenos, very finely diced (divided so you have 1 1/2peppers for dough and the other half for topping), jalapeno seeds, finely chopped , almost to a mash

light sour cream, mayonnaise, white wine vinegar, sugar, salt, cayenne pepper, stalk celery sliced thin diagonally, carrots coarsley grated, green cabbage (almost 2 lbs) shredded, red cabbage (almost 1 lb) shredded