Blue Ribbon Sloppy Joes Recipes

Steps:

• 1. In a Dutch oven over medium heat brown your ground beef, onion, celery and green pepper until the meat is no longer pink and the veggies are tender; drain.
• 2. Add the next 9 ingredients; mix well.
• 3. Simmer uncovered for 35 to 40 minutes stirring occasionally.
• 4. Spoon 1/2 cup of the meat mixture into each bun. Enjoy!

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:

• Brown ground round; drain off any excess fat. (Ground round is so lean there usually isn't any excess fat).
• Stir in ketchup, BBQ sauce, mustard, and onions. Simmer covered on low heat for 10 minutes. Stir frequently to prevent sticking. If your mixture seems too thick, add a little extra BBQ sauce or a Tablespoon or two of water.
• Using heaping Tablespoons put the meat on the buns. Optional: If you prefer, you can mayonnaise the buns first; or simply put the mayonnaise out for everyone to add according to their preference).

Steps:

• 1. Brown ground beef and drain in a large skillet.
• 2. Add chopped onion, bell pepper, and sweet relish.
• 3. Add all sauce ingredients and stir well. Turn heat to low. Cover and simmer for at least 2 hours.
• 4. Make sure to stir often ad don't allow the mixture to dry out.
• 5. Serve with your favorite rolls. Enjoy!

Steps:

• 1. In a large skillet, over medium heat, begin browning ground beef. When half way through add garlic, diced veggies, and seasonings through the ground mustard. Saute until the beef is completely browned and veggies are opaque.
• 2. Add the remaining ingredients breaking up the stewed tomatoes into smaller bite-sized pieces; combine well.
• 3. Simmer the sloppy joe mixture for 30-40 minutes on low heat to marry flavors together. Or, transfer this mixture into a Crock Pot and slow cook on low for 1-2 hours.
• 4. Serve on burger buns with pickle slices and American cheese slices.

Steps:

• 1. Preheat a cast-iron Dutch oven over medium-high heat.
• 2. Chop the onion.
• 3. Place the ground meat and the onion in the Dutch oven.
• 4. Brown the mixture until the meat is completely cooked and the onion is soft and translucent. Drain any fat off the meat before continuing.
• 5. After the meat mixture has been browned and drained, add the flour, Worcestershire sauce, ketchup, salt, pepper, and water. If you have a favorite Sloppy Joe recipe, you can certainly use it as the meat mixture for this meal in place of the recipe described to this point. Whatever meat mixture you are using, stir well and bring the mixture to a boil. Be sure the mixture is very moist (but not watery) as it will be baked along with the biscuits.
• 6. Take the meat mixture off the heat and arrange the refrigerator biscuits evenly over the top of the meat mixture.
• 7. Bake, uncovered, according to the directions on the biscuit package until the biscuits are golden brown. If you are cooking outdoors with hot briquets and a 12" camp-style Dutch oven (one that has three legs and a lid that is concave and has a lip to hold the briquets in place), place 8 briquets under the cast-iron Dutch oven and 24 on the lid. Bake, covered, until the biscuits are golden brown. If you have never used your cast iron Dutch oven outdoors with briquets, this is a great recipe for starters. It is very easy to get wonderful results! This can also be made in a 12-inch cast iron skillet or an enamel coated Dutch oven.

Steps:

• 1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
• 2. Stir in the catsup, tomato sauce, Parmesan cheese, 1/2 tsp. garlic powder, oregano, fennel seed and Italian seasoning.
• 3. Bring to a boil. Reduce heat. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
• 4. In a small bowl, combine butter and remaining garlic powder.
• 5. Spread over top halves of bread.
• 6. Sprinkle 1/2 cup mozzarella cheese over each bottom bread half.
• 7. Spoon meat mixture over top.
• 8. Sprinkle with remaining mozzarella cheese.
• 9. Replace bread tops.
• 10. Wrap each sandwich loaf in foil. Bake at 350 degrees for 25 - 30 minutes or until cheese is melted.
• 11. Slice into eight pieces from each loaf. Yield: 2 sandwich loaves (8 servings each).

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 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:

• In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
• Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.