What are Sloppy Joes?!
brown some hamburger meat and drain it
add the manwich simmer 10 minutes
spoon on hamburger buns.
have chips and pickles with it.
it is real super quick and easy. see picture below
Answers: for sloppy joes all you do is:
brown some hamburger meat and drain it
add the manwich simmer 10 minutes
spoon on hamburger buns.
have chips and pickles with it.
it is real super quick and easy. see picture below
Sloppy joes are hamburger meat that is mixed in with special sauce. The hambug=rger meat is then put into a bun and since the meat is not formed and justloose lots of meat fall out of the bun , and that is where they get the word SLoppy joes.
A piece of crap grilled over smouldering feces
delicious.
Sloppy joes is...think chili with all the broth cooked out.
Ground beef mixed with a Sloppy Joe sauce (Hunts Manwhich makes this.. but there are generic brands also). You cook it in a pan and add the sauce and seasoning, then you can put it on bread, bun, or roll. It's delicious. And, they're not as sloppy as they sound!
My guy friends and roommates... :-)
A simple but yummy one to do, put some really mean mexican chilly(bean) on some hambuger buns. A little bit of sour cream, cheese, onions, hold the pickle. Serve it with a side dish of cornchips and salsa, and a margarita. Hmmmm....
Now I am hungry!
Sloppy joes are sloppy hamburgers.
Brown and cook 1 lb. ground beef. Add salt and pepper.
Add 1 onion and green pepper chopped fine.
Add 1/2 chili sauce and 1/4 cup ketchup/ catsup ( American) and 1/4 cup of BBQ sauce. Bring to a boil and simmer for 5 minutes.
serve over hamburgers buns and garnish with shredded cheese and fresh chopped onions
chef robert, author of chef robert presents romantic dinners for two
Well, they are not Sloppy Seconds or Sloppy Susans. It's basically hamburger and a can product that you heat up on the stove and you then out between two hamburger buns. They are pretty good.
The original Sloppy Joe was known as the Open Faced Roast Beef Sandwich. The beef was the scraps left in the bottom of the roaster and steam table after all the roast had been cut away and served.
In my restaurant I would roast a whole shoulder clod overnight for 14 hours to be served at lunch and dinner the next day (about 25-28 lbs. The meat naturally would be well done as that is the way my clientele liked it. The meat would fall from the cuttings and they would be sold as Sloppy Joe's for the late comers just before closing at 11 PM. My family of course would have their own share at home. I preferred mine with horse radish and a dill pickle on the side served up on my own Schwatz's Brote (Black Bread). OMG, yummy!