Showing posts with label Sloppy Joes. Show all posts
Showing posts with label Sloppy Joes. Show all posts

Wednesday, August 21, 2013

Venison Sloppy Joes



Open-Face Venison Sloppy Joes

Venison Sloppy Joes

10 oz can of diced tomatoes with Chiles, drained, reserving liquid
3 oz tomato paste
½ cup chopped onion
1 small green pepper, chopped
3 cloves garlic, minced
½ cup water
1 tbsp Worcestershire sauce
½ tsp cayenne pepper
6 oz cooked venison meat*
1 tbsp olive oil

Heat olive oil in large skillet over medium heat and sauté the onions, garlic and green pepper for 5 minutes.  Add tomatoes, tomato paste, water and spices and cook until bubbling.  Add meat and BBQ sauce and cook until heated through.  Serve over herbed pizza crust, or between if you'd rather have a sandwich style sloppy joe.  This herb crust is thick enough to slice.


 *Substitute venison and fig BBQ sauce for any meat and BBQ sauce of your choice.

Herb Pizza Crust

1½ tsp active dry yeast
½ cup warm water
½ cup whole wheat flour
1¾ cup all purpose flour
½ tomato juice (reserved from diced tomatoes)
1 tbsp chopped fresh rosemary leaves
4 fresh basil leaves, snipped
1 tsp olive oil
¼ tsp fresh ground pepper
Sea salt

Combine all ingredients in bread machine and select dough option.  If a bread machine is not an option follow these instructions:

Dissolve yeast in warm water in medium bowl.  Stir in remaining ingredients except for the all purpose flour, then add the APF ½ cup at a time to make dough easy to handle.

Turn onto lightly floured surface and gently roll dough in flour to coat.  Knead dough for about 5 minutes or until smooth and elastic.  Spray a medium size bowl with nonstick cooking spray.  Place dough in bowl and cover with dish towel.  Let rise in warm place on hour or until double in size.  (Dough is ready if indentation remains when touched.)

Punch down dough and roll out on lightly floured 13 x 9 inch metal baking pan.  Using pizza cutter, slice dough almost all the way through into six portions.  Let stand 10 minutes while oven preheats to 400°.  Brush with olive oil and sprinkle with sea salt.  Bake 20-23 minutes, until lightly browned on top.



© Crackerberries 2013

Thursday, September 13, 2012

Pasta Bake

Sloppy Joe’s Pasta Bake
2 cups mixed pasta (shells and elbows)
1 onion, diced
1 cup chopped green/banana peppers
1 lb ground beef

(You could use a can of Manwich Sloppy Joe to make this even quicker and easier)
2 cups tomato sauce
½ cup ketchup
¼ cup V-8 juice
½ tsp ground marjoram
½ tsp ground thyme
½ tsp garlic salt
1 tsp basil leave
1 tsp oregano leaves
1 tsp fresh ground pepper
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Preheat oven to  350°.

Cook pasta according to package instructions.  Drain.
In Dutch oven, brown ground beef with onions and peppers.  Add spices, tomato sauce, V-8 juice and ketchup and cook just until bubbly.  Drain water from pasta and add to ground beef mixture.  Mix well.  Sprinkle with cheese and bake 350° 20-30 minutes until cheese melts and is slightly golden.
© Crackerberries 2012