Sloppy Giuseppes Recipes

CREAMY CHICKEN & MUSHROOM EGG NOODLES

Steps:

• Step 1Bring a large pot of water to a boil for the noodles.Step 2In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.Step 3Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)Step 4Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.Step 5Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.Step 6Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

SLOPPY GIUSEPPE'S

Steps:

• Heat the oven to 400°F. Remove the bread from the bags. Carefully separate the bread halves with a fork. Place the bread halves, cut-side up, onto 2 baking sheets.Bake the bread for 10 minutes or until heated through. Cut each baked bread loaf into thirds. While the oven is heating, start the filling mixture. Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until tender. Add the garlic and cook and stir for 30 seconds. Add the beef and cook until well browned, stirring often to separate meat. Pour off any fat.Stir in the sauce. Reduce the heat to medium-low. Cover and cook for 10 minutes or until the beef is cooked through. Season to taste. Divide the beef mixture among the 6 bottom bread pieces. Top with the cheese and the remaining bread pieces.

SLOPPY GIUSEPPES

Steps:

• In a large bowl, mix together the sausage meat, fennel seed, chili powders, and salt and pepper, to taste. In a large skillet over medium heat cook the sausage mixture until browned. Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
• Return the skillet to medium heat and add the onions and garlic. Cook until the onions are soft, stirring often, about 5 minutes. Add the red wine. Stir in the tomato paste, pureed tomatoes, and dried oregano. Bring the mixture to a boil and add the cooked sausage. Turn the heat down and simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. If mixture is too thick, thin it with a little broth or water.

SLOPPY GIUSEPPE'S

Steps:

• In a large skillet, cook sausage on med-high heat until just done; breaking up into small bits. Drain off grease.
• To the skillet add the tomato sauce and seasonings; stir to combine. Reduce heat and simmer until thickened; about 5 minutes.
• Serve on toasted Italian buns or bread.

SLOPPY GIUSEPPES

Steps:

• In a large bowl, mix together the sausage, fennel seed, chili powders, and salt and pepper, to taste.
• In a large skillet over medium heat cook the sausage mixture until browned.
• Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
• Return the SKILLET to medium heat and add the onions and garlic.
• Cook until the onions are soft, stirring often, about 5 minutes.
• Add the red wine, then stir in the tomato paste, pureed tomatoes, and dried oregano.
• Bring the mixture to a boil and add the cooked sausage.
• Turn the heat down and simmer for about 15 minutes.
• Taste and adjust seasoning with salt and pepper.
• If mixture is too thick, thin it with a little broth or water.

PEPPERIDGE FARM® SLOPPY GIUSEPPE'S

Steps:

• Preheat the oven to 400 degrees F for the bread.
• Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender. Remove the onion and garlic from the skillet.
• Heat the remaining oil in the skillet over medium-high heat. Add the beef, pork and veal and cook until it's well browned, stirring often to break up meat. Pour off any fat.
• Return the onion and garlic to the skillet. Stir in the sauce and red pepper. Reduce the heat to low. Cook for 20 minutes or until the meat mixture is cooked through.
• Meanwhile, bake the bread according to the package directions.
• Cut each bread loaf into thirds. Divide the meat mixture among the 6 bottom bread pieces. Top each with 1/4 cup cheese and the remaining bread pieces.

SLOPPY GIUSEPPES (ITALIAN SLOPPY JOES) - MW

Steps:

• 1. Brown beef and sausage in a large skillet, drain grease. (Might have to cook this in 2 batches).
• 2. Put cooked meat into slow cooker liner, add pepper mix (break any really large pieces into smaller ones), garlic, mushrooms, bay leaves, tomatoes and pasta sauce.
• 3. Cook at high for 4 - 5 hours or on low for 7-9 hours. My preferred method is a combination of 2 hours on high and 3 hours on low.
• 4. Stir in tomato paste about 90 minutes prior to when timer is to go off. If your joe mixture seems a bit thin, turn cooker to high and leave lid off for about 30 minutes.
• 5. NOTES: I make this a couple times a year for potlucks at work, but sometimes it's just for us as my hubby loves to have this with cooked shells as a hearty meat sauce. We don't call them leftovers, they're "re-overs" since I try to do something different the 2nd time. We also think it tastes even better the next day after everything has "married" overnight. It reheats beautifully, and I have even frozen portions to use with pasta. Use 2 cups diced bell peppers and 1 cup chopped onion in place of the frozen ones. This is also easily suited to preferences - we love onions, so I add more. I use home canned tomatoes when possible, since I include onion, peppers and italian spices when I'm canning. Pasta sauce - any flavor will do, I usually use one with onion/garlic that's chunky.

SLOPPY GIUSEPPE SLIDERS

Steps:

• 1. Heat oil in a large non-stick skillet over medium-high heat; add sausage. Brown sausage well, breaking up links into small pieces with a wooden spoon as they cook.
• 2. Add onion, vinegar, salt, black pepper and optional red pepper flakes; stir until onion is tender. Add tomatoes and garlic; stir 30 seconds. Add sauce; cook about 5 minutes, stirring frequently, or until liquid has almost completely evaporated. Remove from heat; stir in basil. Taste and adjust seasonings.
• 3. Preheat broiler. Brush cut sides of roll tops lightly with oil. Arrange all roll slices, cut side up, on a large baking sheet.
• 4. Using an ice cream scoop, pile equal amounts of sausage mixture onto roll bottoms; sprinkle lightly with parmesan. Top each with 1 slice of mozzarella. Place briefly under broiler, watching carefully, until mozzarella is melted and roll tops are toasted. Arrange roll tops over melted mozzarella and serve.