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Used to do a lot of sloppy joe on the short order line when I was a contract Army cook. We used ketchup, brown sugar, yellow mustard, and some flour to help bind the grease and stretch the portions. Cook some onions into the beef, use 10% fat and dont drain. Do not salt. Never had a recipe that we followed, everything is to taste. There was a beef to sugar ratio that we had to follow, make it too sweet and people get pissed.
My mom liked that can stuff, especially after they had more than one flavor, I liked homemade better.
that stuff is awful. the sugar makes it really hard to stomach
Do you Sloppy Joe? :mrgreen:
From a can, from "scratch", or a combination of the two?
Share your recipe if you have a killer one to share.
Last time I made Sloppy Joe's I was in a huge hurry and just went with this:
:3oops:
but in fairness, it still tasted pretty damn good.
Now that I have older kids and more time to cook, I'd be willing to entertain a more "worthy" Sloppy Joe experience.
So post 'em up.
Thanks.
Her go-to side is that cheesy hash brown recipe we all know in ANOTHER crockpot. O'Brian hash browns, cream of chicken soup, lots of cheddar cheese. Check the recipe. I don't remember it all. Usually made in the oven. She says it rocks in the crockpot. Also done in a few hours on high. .
When it came to a canned sauce I preferred the following.Do you Sloppy Joe? :mrgreen:
From a can, from "scratch", or a combination of the two?
Share your recipe if you have a killer one to share.
Last time I made Sloppy Joe's I was in a huge hurry and just went with this:
:3oops:
but in fairness, it still tasted pretty damn good.
Now that I have older kids and more time to cook, I'd be willing to entertain a more "worthy" Sloppy Joe experience.
So post 'em up.
Thanks.
When it came to a canned sauce I preferred the following.
They have a hickory flavored one also.
For me the hickory stands out too much.
ummmm ...
The hickory one, for me, is over powering.When I do use a canned sauce, I use Manwich. I'm going to look for this next time.
Do you Sloppy Joe? :mrgreen:
From a can, from "scratch", or a combination of the two?
Share your recipe if you have a killer one to share.
Last time I made Sloppy Joe's I was in a huge hurry and just went with this:
:3oops:
but in fairness, it still tasted pretty damn good.
Now that I have older kids and more time to cook, I'd be willing to entertain a more "worthy" Sloppy Joe experience.
So post 'em up.
Thanks.
This certainly brings back memories- the last time I ate sloppy joes was back in high school.
Do you Sloppy Joe? :mrgreen:
From a can, from "scratch", or a combination of the two?
Share your recipe if you have a killer one to share.
Last time I made Sloppy Joe's I was in a huge hurry and just went with this:
:3oops:
but in fairness, it still tasted pretty damn good.
Now that I have older kids and more time to cook, I'd be willing to entertain a more "worthy" Sloppy Joe experience.
So post 'em up.
Thanks.
This certainly brings back memories- the last time I ate sloppy joes was back in high school.
The major flavor comes from the mustard, so there is a lot it this dish. Those cheap yellow mustards have a ton a vinegar, there is nowhere near enough sugar in the ketchup to make this work.
Edit on my recipe....after you throw it together U need to put it on a low stove to reduce to the right consistency, stirring occasionally.
You are one of the few people who mentions mustard in sloppy joes, most I know go manwhich, or make glorified spaghetti sauce but never mustard. First time I heard about homemde sloppy joes, my mother was cooking and said get the manwhich, went to the cabinet and it was gone and we were like all sad we would not get sloppy joes, then she says watch thise and threw some mustard and spaghetti sauce together with some peppers and onions, and it was way better than the can stuf.
BEEF,GROUND,BULK,RAW,90% LEAN
ONIONS,FRESH,CHOPPED
CATSUP
MUSTARD,DRY
SALT
SUGAR,BROWN,PACKED
VINEGAR,DISTILLED
WATER
ROLL,SANDWICH BUNS,SPLIT
Weight Measure Issue
18-3/4 lbs
5-1/4 lbs
9-1/2 lbs
2-1/4 oz
3/4 oz
1-1/4 oz
1 lbs
2 lbs
9-1/2 lbs
3 qts 3 cup
1 gal 1/2 qts
1/4 cup 2 tbsp
1 tbsp
1/4 cup 1/3 tbsp
2 cup
3-3/4 cup
100 each
I usually use a canned sauce, either Manwich or Del Monte, but more out of laziness. It's good, but almost too sweet. If/when I make my own it's because I want something less sweet.Do you Sloppy Joe? :mrgreen:
From a can, from "scratch", or a combination of the two?
Share your recipe if you have a killer one to share.
Last time I made Sloppy Joe's I was in a huge hurry and just went with this:
:3oops:
but in fairness, it still tasted pretty damn good.
Now that I have older kids and more time to cook, I'd be willing to entertain a more "worthy" Sloppy Joe experience.
So post 'em up.
Thanks.
That's funny, but truth is some people do need to be told.I haven't made them in quite a while. I remember the first time I made them on my own I followed the recipe in the Betty Crocker cook book. The recipe was okay, but what I still remember to this day (almost 30 years later) were the instructions. Stir in all ingredients... except the buns, lol.
Do you Sloppy Joe? :mrgreen:
From a can, from "scratch", or a combination of the two?
Share your recipe if you have a killer one to share.
Last time I made Sloppy Joe's I was in a huge hurry and just went with this:
:3oops:
but in fairness, it still tasted pretty damn good.
Now that I have older kids and more time to cook, I'd be willing to entertain a more "worthy" Sloppy Joe experience.
So post 'em up.
Thanks.
I end up eating then open-faced with a knife and fork. Too civilized, I know. :2razz:Good. We need more of these non political topics. It is nasty outside.
I love SJ's, and make it often. Depending on my level of laziness and what is in the fridge, I might start from scratch or use the can. We don't always top the bun, just use any good bread to scoop it up. What is really great is some sour cream or crema with lemon juice and a bit of salt drizzled over the SJ before serving.
I end up eating then open-faced with a knife and fork. Too civilized, I know. :2razz:
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