SLOPPY JOE CORNBREAD CUPS
Hunting for a dinner recipe the whole family will love? Consider you search complete-this comforting combo of sloppy joes and cornbread will please everyone at the table.
Provided by By Annalise Sandberg
Categories Entree
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Spray 12 muffin cups with cooking spray.
- In large bowl, mix Corn Muffin ingredients until moistened (batter will be lumpy). Pour batter into muffin cups, filling each half full. Bake 15 to 17 minutes or until golden and toothpick inserted in center comes out clean. Cool completely.
- Meanwhile, in 10-inch skillet, heat olive oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until browned. Add salt, pepper, onion, bell pepper and garlic; cook about 5 minutes or until onions are translucent. Stir in ketchup, mustard and brown sugar.
- To assemble, cut tops off cooled muffins. Top each muffin with approximately 1/3 cup of sloppy joe mixture, some cheese and chives. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 12 g, TransFat 0 g
CREAM OF BRIE SOUP
Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!
Provided by Sandra
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 10.5 g, Cholesterol 108.5 mg, Fat 33.5 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 20.8 g, Sodium 1155 mg, Sugar 2.2 g
CHEROKEE JOE'S CORNBREAD SOUP
Make and share this Cherokee Joe's Cornbread Soup recipe from Food.com.
Provided by SusieQusie
Categories Corn
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a cooking pot, melt butter over high heat.
- Add corn and sauté for 10 minutes (corn should be golden brown).
- While corn is sautéing, dice onion, bell pepper, celery, carrots and jalapeños into bite size pieces.
- Add prepared vegetables to corn and continue sautéing for 6 minutes.
- Add water and soup base and bring to a boil. Once boiling, add diced tomatoes, garlic, cumin, chili powder and seasoning salt.
- Simmer for 10 minutes until vegetables are soft.
- Add cornbread crumbles right before serving.
- NOTE: For a spicier flavor, top with diced fresh jalapeños.
Nutrition Facts : Calories 114.8, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 80.3, Carbohydrate 22.2, Fiber 3.8, Sugar 2.9, Protein 3.5
COUNTRY SLOPPY JOES WITH FRIED ONIONS
I like to think of this as a grown-up version of that favorite sandwich we all had as kids. Instead of ground beef with the sweet tomato-based barbecue sauce, I like to slow-cook brisket instead for fall-apart-tender sloppy joes. That's not all though-I top them off with crispy fried red onion rings and pickle chips.
Provided by Kardea Brown
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 300 degrees F.
- Start the brisket: Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the brisket with the House Seasoning. Place the brisket, fat-side down, in the hot Dutch oven and brown until a deep golden crust forms, 5 to 7 minutes. Turn the brisket over and brown on the other side, another 5 minutes. Remove the brisket from the Dutch oven. Add the onions and bell pepper to the drippings in the Dutch oven and stir until well coated in oil. Add the beef broth and bay leaf and bring to a boil. Return the brisket to the Dutch oven. Cover and place in the oven. Bake for 3 hours.
- Meanwhile, make the sloppy joe sauce. Combine the diced tomatoes, ketchup, brown sugar, molasses, apple cider vinegar, garlic powder, mustard, paprika and cayenne pepper in a medium saucepan. Bring to a boil. Reduce the heat and simmer over medium-low until slightly thickened and reduced by one-fourth, about 30 minutes.
- After the brisket has baked for 3 hours, pour 2 cups of the sauce over the brisket. Cover the Dutch oven and continue baking the brisket until tender, 30 minutes longer. (Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.) Shred the meat using two forks and stir in 1 more cup of sauce. Season with salt and pepper.
- During the last 30 minutes, make the fried onions: Pour oil halfway up the sides of a large cast-iron skillet and heat to 350 degrees F.
- Place the onion in the buttermilk in a small bowl. Place the flour in a shallow baking dish and season with salt and pepper. Working with a few onions at a time, dredge them in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes. Remove the onions to a baking sheet with a wire rack and sprinkle with the House Seasoning while still hot. Repeat with the remaining onions and set aside.
- To assemble the sandwiches, spoon some of the brisket on the hamburger bun bottoms. Top with the fried onions, pickles and bun tops.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
CHEROKEE PEPPERPOT SOUP
I haven't tried this Native American recipe, but it looks very tasty and simple. Good for a cold afternoon? Enjoy!
Provided by Miraklegirl
Categories Vegetable
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer for 2 1/2 hours.
- Remove meat, let cool.
- Discard bones, returning meat to pot.
- Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 274.1, Fat 20.8, SaturatedFat 9, Cholesterol 43.1, Sodium 60, Carbohydrate 12.5, Fiber 2.5, Sugar 4.6, Protein 9.9
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