Sloppy Joes Sandra Lee Semi Homemade Recipes

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ASIAN SLOPPY JOES



Asian Sloppy Joes image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

One 15-ounce can tomato sauce
1/4 cup low-sodium soy sauce
1/4 cup light brown sugar
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 teaspoon hot sauce
2 teaspoons canola oil
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
1 pound ground pork
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small head green cabbage
4 hamburger buns, toasted

Steps:

  • For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Set the rest of the sauce aside.
  • For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
  • Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for the Round 2 Recipe Stuffed Cabbage Rolls, or another use.
  • To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.

SLOPPY JOES ( SANDRA LEE, SEMI-HOMEMADE )



Sloppy Joes ( Sandra Lee, Semi-Homemade ) image

This recipe is very yummy and a great kid pleaser. Easy to get the food on the table fast. If you don't like coleslaw leave it off and they were just as delicious. If you have a favorite coleslaw make it from scratch and add it in instead of store prepared. This recipe is from Sandra Lee's Semi-Homemade magazine August/Sept 2009. I used Sweet Baby Ray's BBQ sauce and it was divine. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Lunch/Snacks

Time 25m

Yield 4 sloppy joes, 4 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 cup water
4 tablespoons tomato paste
3 tablespoons barbecue sauce
2 tablespoons Lipton Onion Soup Mix
4 hamburger buns with sesame seeds
2 cups prepared Coleslaw

Steps:

  • In a large skillet, cook ground beef over medium-high heat for 4 to 6 minutes, or until browned and crumbly; drain.
  • Stir in 1 cup water, tomato paste, barbecue sauce, and soup mix until combined.
  • Bring to a boil; reduce heat, and simmer for 4 to 5 minutes, or until thickened.
  • To serve, spoon ground beef mixture evenly over bottom halves of buns. Top each with 1/2 cup coleslaw. Cover with top halves of buns.
  • Serve immediately.

Nutrition Facts : Calories 426.8, Fat 20.7, SaturatedFat 7.4, Cholesterol 81.9, Sodium 514.3, Carbohydrate 33.2, Fiber 2.7, Sugar 5.1, Protein 26.8

ZUCCHINI ROUNDS SIDE DISH ( SANDRA LEE - SEMI-HOMEMADE )



Zucchini Rounds Side Dish ( Sandra Lee - Semi-Homemade ) image

This is a great little side dish Sandra Lee suggested serving with Spaghetti and Meatballs which we did but loved it so much I wanted to post it so it could be made with anything as a side dish. She concurs saying "it can accompany any entree." This is from her magazine's August/September 2009 issue. It is yummy and the kids even ate it happily. Great for garden leftover zucchini. Very flavorful. It is made with simple pantry ingredients besides fresh zucchini.Taste and enjoy. ChefDLH

Provided by ChefDLH

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium zucchini, cut into 1/4-inch-thick slices
3 tablespoons italian seasoning, McCormick
2 tablespoons extra virgin olive oil
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 425°.
  • Spray a rimmed baking sheet with nonstick cooking spray.
  • In a large bowl, combine zucchini, Italian seasoning, olive oil, cheese, salt, and pepper.
  • Spread zucchini in a single layer on prepared baking sheet.
  • Bake for 8 to 10 minutes, turning once.
  • Serve immediately.

ARTICHOKE CHICKEN ( SANDRA LEE, SEMI-HOMEMADE )



Artichoke Chicken ( Sandra Lee, Semi-Homemade ) image

This recipe is from the August/September issue of Sandra Lee's magazine. It is so delicious and so unique. This is great for having company over as it is a great presentation, is tasty and is pretty easy to make. The lemon zest makes it as does the capers, spinach and bacon pieces. Oh so good. Impress the in-laws, dinner party guests or just you. Enjoy ChefDLH

Provided by ChefDLH

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken thighs
2 tablespoons extra virgin olive oil
1 cup chicken broth
1 (14 ounce) can quartered artichoke hearts, drained
1 (3 ounce) jar bacon, pieces (real not bits)
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6 ounce) bag fresh Baby Spinach

Steps:

  • In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
  • In a large skillet, heat olive oil over medium heat.
  • Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
  • Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
  • Arrange spinach on a platter.
  • Spoon chicken and sauce over spinach.
  • Serve immediately.

STUFFED BELL PEPPERS SOUTHWEST STYLE SANDRA LEE, SEMI-HOMEMADE



Stuffed Bell Peppers Southwest Style Sandra Lee, Semi-Homemade image

This recipe is for stuffed bell peppers southwest style. It is from Sandra Lee's Semi-Homemade magazine August/Sept. 2009. It is delicious and filling. The kids enjoyed it too. It is fast and to table in no time. If you want a bigger kick use hot sausage if not use mild. If you can't find McCormick Grill Mates mix, I found a generic in the packet section of the local supermarket. Beware you might have extra filling depending on your pepper size so buy another pepper or save the filling and serve as leftovers the next day. Good stuff. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Kid Friendly

Time 25m

Yield 6 stuffed halves, 6 serving(s)

Number Of Ingredients 10

3 green bell peppers, halved, seeds removed
1/2 cup water
1 (1 lb) package ground pork sausage
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup cooked rice
1/4 cup diced green onion
1 (1 1/4 ounce) envelope marinade (Southwest style flavor , divided, McCormick Grill Mates )
1 cup shredded monterey jack cheese

Steps:

  • Preheat broiler. Line a baking sheet with aluminum foil.
  • Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside.
  • In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.)
  • Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted.
  • Serve immediately.

Nutrition Facts : Calories 517, Fat 27.3, SaturatedFat 10.5, Cholesterol 71.2, Sodium 746.5, Carbohydrate 46.6, Fiber 8.6, Sugar 6.5, Protein 24.8

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