DYNAMITES
Provided by Rhea Bouchard Powers
Time 1h15m
Number Of Ingredients 9
Steps:
- Place ground beef in a large pot, break it up and saute until just pink.
- Add chopped onions and green peppers
- Add crushed tomatoes and tomato sauce
- Bring to a simmer and cook on low heat for at least 1 hour.
- Once peppers and onions begin to soften, start adding seasonings as desired, tasting as you go.
- Cook it down until thickened enough to spoon into rolls. I usually serve with a slotted spoon to drain out extra liquid.
- Serve with a shaker of crushed red pepper flakes on the table because even the hard core heat addicts sometimes want just a little more heat.
MOM'S DYNAMITE SANDWICHES
Whenever we had a family get-together and my mom had a lot of people to feed, she'd make her delicious dynamite sandwiches. I am from Woonsocket, Rhode Island, and this is a staple in this area. Dynamites are to Woonsocket what cheesesteaks are to Philadelphia. -Kathy Hewitt, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain., Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally. Serve on buns.
Nutrition Facts : Calories 414 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1003mg sodium, Carbohydrate 52g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.
WOONSOCKET DYNAMITE A LA JIM
A "spicy" meat sauce for sandwiches or pasta
Provided by Jim Behymer
Categories Main Course
Time 15h30m
Number Of Ingredients 17
Steps:
- Brown the hamburger then remove from pan, leaving rendered fat.
- Sauté the onion and bell peppers and garlic in the hamburger fat until soft
- Add diced tomatoes, tomato sauce, bay leaf, red pepper flakes, and cooked hamburger back to the pot. Simmer for an hour, covered.
- Add tomato paste, oregano, and basil, simmer for 2 more hours uncovered, stirring occasionally. Season to taste, then chill overnight.
- Reheat in crock pot and serve with hoagie rolls, maybe some potato chips.
Nutrition Facts : Calories 330 kcal, ServingSize 1 serving
RHODE ISLAND DYNAMITES
These are a classic Rhode Island treat. So delicious in a soft sub-roll with a little salt on top. This can also be cooked in a slow cooker.
Provided by star pooley
Categories Beef
Time 4h15m
Number Of Ingredients 8
Steps:
- 1. Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
- 2. Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.
RHODE ISLAND DYNAMITES
Another name for these are "Torpedos". These were a staple in our family for a quick meal that serves a lot of people. They are similar to a "Sloppy Joe", but in R.I. it is called a "Dynamite". This recipe is versatile and can be scaled down or up. It freezes well and tastes best if made 1-2 days ahead.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 2h20m
Yield 25 lbs, 20 serving(s)
Number Of Ingredients 12
Steps:
- In a very large stockpot over medium-high heat, brown the ground beef, stirring often.
- Add the chopped green and red peppers, onions, and garlic; mix well.
- When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning.
- Cover and simmer, stirring occasionally, for 2-3 hours.
MOM'S DYNAMITE SANDWICHES RECIPE RECIPE - (4.6/5)
Provided by dette
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally. Serve on buns. Yield: 16 servings.
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