Sloppy Joes For 20 Recipes

SLOPPY JOES FOR A CROWD

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/3 of the beef, 1/2 cup onion, and 1 clove garlic. Season with salt and pepper. Cook until browned and crumbly, 5 to 7 minutes. Transfer to a slow cooker. Repeat twice more with remaining oil, beef, onion, garlic, salt, and pepper.
• Add Sloppy Joe sauce, celery, green pepper, brown sugar, cider vinegar, and cloves to the slow cooker. Cook on Low for at least 4 hours, adjusting seasoning to taste.

SLOPPY JOES FOR 20

Steps:

• Cook beef till no longer pink.
• Add liquids, sugar, vegetables, seasonings.
• heat through and serve on buns.
• cook time is approximately.

THE BEST SLOPPY JOES

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.

HOMEMADE SLOPPY JOES

Steps:

• In a large skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SLOPPY JOE TATER TOTS™ CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring frequently, until brown; drain, and return to skillet. Stir in tomato sauce, brown sugar, Worcestershire sauce, mustard and salt. Cook 2 to 3 minutes, stirring frequently, until boiling.
• Place half of the frozen potatoes in single layer in bottom of baking dish. Pour beef mixture on top. Top with 1 cup of the Cheddar cheese, then the remaining potatoes, then remaining 1 cup of cheese.
• Bake 45 to 55 minutes or until casserole is bubbly and potatoes are lightly browned. Top with chopped pickles.