Author: Chef

Description

Ingredients

• Babish Sloppy Joe Ingredients:
• 1 tsp water
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 pound ground beef (85%)
• *Optional: 2 slices thick-cut bacon, finely minced
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp chili powder
• 2 Tbsp tomato paste
• 1/2 Tbsp all-purpose flour
• 1 cup tomato sauce
• 1/4 cup ketchup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp red wine vinegar
• 1 tsp paprika
• 1/2 tsp mustard powder
• 1 tsp chicken bouillon
• To taste kosher salt
• To taste freshly ground black pepper
• 6 buns, sliced in half
• 1 Tbsp unsalted butter
• Babish Sloppy Joe Method:

Instructions

1. 5 Tablespoons brown sugar
2. Combine water, baking soda, and salt in a small bowl and whisk to combine.
3. Add baking soda mixture to the ground beef and mix gently with your hands.
4. In a large saucepan, cook minced bacon until browned and the fat has rendered out.
5. Using a slotted spoon, remove the bacon bits, leaving the rendered fat in the pan.
6. Remove all but 2 tablespoons of bacon fat.
7. *If omitting, add 2 tablespoons of vegetable oil.
8. Add the peppers and onion to the pan.
9. Cook until very tender and lightly browned, about 5 minutes.
10. Push all of the vegetables to the sides of the pan.
11. Add the beef to the center and cook until browned on all sides.
12. Stir periodically to break up any large chunks of beef.
13. Once the beef is cooked, add the garlic cloves, chili powder, and tomato paste.
14. Let cook for 1 minute or until the mixture is no longer soupy.
15. Add flour and stir to combine.
16. Cook for 30 more seconds.
17. Add tomato sauce, ketchup, Worcestershire sauce, red wine vinegar, paprika, mustard powder, brown sugar, chicken bouillon, and the reserved bacon bits.
18. Taste for seasoning, then adds salt and pepper as needed.
19. Cook for another 5 minutes, stirring periodically to avoid scorching.
20. Meanwhile, toast the sliced buns in a medium pan with 1 tablespoon of butter.
21. Fill each bun generously with the sloppy Joe filling.

Description

Ingredients

• 2 cups (8 ounces) uncooked elbow macaroni
• 2 pounds ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chiles, drained
• 1-1/2 teaspoons salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 cups shredded Monterey Jack cheese
• 2 jalapeno peppers, seeded and chopped

Instructions

1. Cook macaroni according to package directions.
2. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink.
3. Add garlic; cook 1 minute longer.
4. Drain.
5. Stir in next 8 ingredients.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, for 10 minutes.
8. Drain macaroni; stir into beef mixture.
9. Preheat oven to 375°.
10. Transfer macaroni mixture to 2 greased 2-qt.
11. baking dishes.
12. Top with cheese and jalapenos.
13. Cover and bake at 375° for 30 minutes.
14. Uncover; bake until bubbly and heated through, about 10 minutes longer.
15. Serve 1 casserole.
16. Cool the second; cover and freeze up to 3 months.

Source
Source: Raw notes appear to reference Delish.

Description

Ingredients

• extra-virgin olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• ground beef
• taco seasoning mix
• Kosher salt
• Freshly ground black pepper
• 1 chopped cherry tomatoes, divided
• corn, canned and drained or frozen
• 12 corn tortillas, 6 halved
• shredded Monterey jack
• shredded cheddar
• crushed corn chips
• 2 green onions, thinly sliced
• sour cream, for serving
• GET INGREDIENTS Powered by Chicory
• CHARLIE GILLETTE
• Delish: Eat Like Every Day's the Weekend

Instructions

1. 1 tbsp.
2. 1 lb.
3. (15.5-oz.) can black beans, 1/4 c.
4. reserved
5. 2 c.
6. 1 c.
7. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
8. You may be able to find more information about this and similar content on their web site.
9. Preheat oven to 375°.
10. In a large skillet over medium heat, heat oil.
11. Add onion and cook until soft, about 5 minutes.
12. Stir in garlic and cook until fragrant, about 1 minute more.
13. Add ground beef, breaking up the meat with a wooden spoon.
14. Cook until beef is no longer pink, about 6 minutes.
15. Drain fat.
16. Stir in taco seasoning, then season to taste with salt and pepper.
17. Stir in all but ¼ cup black beans, 1 1/2 cups cherry tomatoes, and corn.
18. Spread a small amount of the beef mixture on the bottom of your baking dish, then top with a layer of tortillas.
19. Add a third of the cheeses, 1/3 of the meat mixture, then repeat with another layer of tortillas, cheese and beef.
20. Top with remaining tortillas and remaining meat mixture.
21. Top with crushed corn chips, remaining cheese, and reserved beans.
22. Bake until cheese is melty and casserole is warmed through, 20 to 25 minutes.
23. Garnish with remaining cherry tomatoes and green onions.
24. Serve with sour cream.
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27. barnesandnoble.com
28. $18.00
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30. LENA ABRAHAM Food EditorLena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.
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Description

Ingredients

• 6 cups beef broth
• 3 large carrots, cut into 1” pieces
• 1 head of celery, cut into 1” pieces
• 1 can diced tomatoes
• 1 can cut green beans

Instructions

1. Review the raw notes and finish the method before publishing.

Notes

• Imported from incomplete raw notes; method needs a quick review.

Description

Ingredients

• vegetable oil, divided
• 1 large onion, thinly sliced
• 2 large bell peppers, thinly sliced
• dried oregano
• Kosher salt
• Freshly ground black pepper
• skirt steak, thinly sliced
• shredded provolone
• 8 large butterhead lettuce leaves
• freshly chopped parsley
• GET INGREDIENTS Powered by Chicory

Instructions

1. 2 tbsp.
2. 1 tsp.
3. 1 lb.
4. 1 c.
5. 1 tbsp.
6. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
7. You may be able to find more information about this and similar content on their web site.
8. In a large skillet over medium heat, heat 1 tablespoon oil.
9. Add onion and bell peppers and season with oregano, salt, and pepper.
10. Cook, stirring often, until vegetables are tender, about 10 minutes.
11. Remove peppers and onions from skillet and heat remaining oil in skillet.
12. Add steak in a single layer and season with salt and pepper.
13. Cook until steak is seared on one side, about 2 minutes.
14. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
15. Add onion mixture back to skillet and toss to combine.
16. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute.
17. Remove from heat.
18. Arrange lettuce on a serving platter.
19. Scoop steak mixture onto each piece of lettuce.
20. Garnish with parsley and serve warm.

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. Steak-frites, goin' up on a weeknight.TOTAL TIME: 0:30PREP: 0:05LEVEL: EASYYIELD: 4 SERVINGSINGREDIENTS4 russet potatoes, peeled and cut into shoestrings by a mandolineextra-virgin olive oil1/2 c.
2. grated Gruyere2 tbsp.
3. unsalted butter1 1/2 lb.
4. skirt steak, cut into about 4" pieceskosher saltFreshly ground black pepper1 tbsp.
5. all-purpose flour2 tbsp.
6. whiskey1 c.
7. low-sodium beef broth1 tbsp.
8. heavy cream1/4 c.
9. chopped parsley, plus more for garnishDIRECTIONSPreheat oven to 500 degrees F.
10. Line a rimmed sheet pan with parchment paper.
11. Toss potatoes with 1 tablespoon olive oil and Gruyere.
12. Spread out in an even layer.
13. Bake until golden brown, about 20 to 25 minutes.
14. Rotate sheet pan if necessary.Preheat large cast iron skillet over high heat.
15. Add 1 tablespoon olive oil and 1 tablespoon butter.
16. Dry steak with paper towels; season with salt and black pepper.
17. When butter starts to bubble add steak in a single layer; sear meat until browned 4 minutes and flip for 1 minute.
18. Transfer to a plate covered loosely with foil to rest.Return skillet to medium-high heat and remaining 1 tablespoon butter and flour; whisk for 3 minutes.
19. Add whiskey, broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; simmer for 5 minutes.
20. Finish with cream and parsley.Cut steak against the grain into thin slices.
21. Add back to sauce in skillet.
22. Garnish with parsley and add shoe string cheese potatoes to skillet.
23. Serve immediately.

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.

Description

Ingredients

• 3 pounds chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 yellow onion, sliced
• 4 cups beef stock
• 1 tablespoon tomato paste
• 6 packets (4 tablespoons) soy sauce
• 1 packet chili flakes
• 1 teaspoon pepper

Instructions

1. Preheat oven to 325 degrees.
2. Season beef all over with salt and pepper.
3. In a cast-iron pan, add oil.
4. When hot sear all sides of beef.
5. Remove beef.
6. Add onions to pot and saute for 3 to 5 minutes.
7. Add tomato paste, chili flakes and pepper; stir for 30 seconds.
8. Add stock and soy sauce and bring to a boil.
9. Return beef to pot.
10. Cover with foil.
11. Roast in oven, turning once after 1 hour, until beef is very tender, 2 1/2 hours.
12. Remove beef from pot.
13. When cool enough to handle, place on a cutting board and shred with forks.

Description

Ingredients

• 4 Servings
• 1 medium onion, chopped
• 2 eggs
• 16 oz butternut squash, peeled and cut into 1 inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 5 pound ground beef
2. 5 packet ketchup, 2 TBS.
3. 2 packet soy sauce, 1 TBS.
4. Preheat oven to 400 degrees.
5. Place butternut squash in a microwave safe dish.
6. Microwave on high for 4 to 5 minutes.
7. Carefully remove from microwave and mash with a fork.
8. Set aside.
9. In a large bowl, combine butternut squash mash and the rest of the ingredients except the ground beef.
10. Whisk until combined.
11. Add ground beef and use a fork to just bring the mixture together.
12. Don't overwork.
13. Free form meatloaf on a cast iron pan in a long log shape.
14. Bake for 50- 60 minutes, until golden brown.
15. Remove and let sit for 5 minutes before eating.

Description

Ingredients

• 1 lb ground beef
• 2 tsp or Worcestershire sauce
• Egg, beaten
• 1/2 cup bread crumbs
• 1/4 cup grated parmesan
• Garlic powder
• Salt
• Pepper

Instructions

1. Mix all ingredients and roll into a ball.
2. Put it on greased cookie sheet.
3. Cook for 10-12 minutes at xxx°F

Description

Ingredients

• Prep Time 10 minutes
• Cook Time 20 minutes
• Total Time 30 minutes
• Yield 8 servings
• 1 tablespoon olive oil
• 1 1/2 pounds ground beef
• 1 onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 2 cups chicken broth
• 1/4 cup ketchup
• 2 teaspoons dijon mustard
• 1 pound rotini pasta
• 2 cups shredded cheddar cheese
• 1 Roma tomato, diced
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium high heat.
2. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste.
3. Drain excess fat.
4. Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water.
5. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
6. Remove from heat and top with cheese.
7. Cover until cheese has melted, about 2 minutes.
8. Serve immediately, garnished with tomato and green onions, if desired.