- 1 ½ lbs ground beef
- 1 envelope Lipton Recipe Secrets Onion Soup Mix
- 1 cup water
- 1 cup ketchup
- 2 T brown sugar, packed
In 10” skillet, brown ground beef over medium-high heat. Drain. Stir in remaining ingredients. Bring to a boil over high heat.
Reduce heat to low and simmer uncovered, stirring occasionally, 8 minutes or until mixture thickens. Serve on hamburger buns.
- ½ cup water
- 1 teaspoon ground cumin
- 4 cloves garlic, thinly sliced
- 1 pound skinless, boneless chicken breast
- 7 ounces chipotle chiles in adobo sauce
- 1 tablespoon canola oil
- 1 tablespoon minced garlic, about 4 large cloves
- 1 teaspoon ground cumin
- ½ cup canned tomato puree
- ¼ cup cider vinegar
- 3 tablespoons honey
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- 4 1 1/2 ounce sandwich rolls
- 2 ounces Monterey Jack cheese, thinly sliced
- 4 1/8″ thick slices red onion
Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.
Notes: The first time I made these, I didn’t have enough honey or adobo sauce, so I used 2 1/2 peppers and 1 tablespoon adobo sauce and it was very spicy. Also, I used shredded chicken instead of breasts and it soaked up a lot of the mixture – could have been more saucy.
From Cooking Light
Excellent! These sandwiches are very easy to make but different from the everyday sloppy joe – they have a bit of a kick, but not too bad.
- 2 ½ cups Vidalia or other sweet onion
- 7 oz chipotle chiles in adobo sauce
- 1 lb ground sirloin
- ½ cup green bell pepper, chopped
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- 8 oz no-salt-added tomato sauce
- 5 hamburger buns, toasted
Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, kosher salt, cumin and tomato sauce; cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
- 6 ounces tuna, drained and flaked
- 1 cup cooked whole grain brown rice
- ½ cup carrot, finely shredded, 1 medium
- ⅓ cup onion, finely chopped
- ⅓ cup dry-roasted peanuts, chopped
- ¼ cup fine dry bread crumbs
- 1 tablespoon fresh parsley, snipped
- 1 tablespoon milk
- ½ teaspoon dried dillweed
- ⅛ teaspoon pepper
- 1 egg, lightly beaten
- 2 English muffins, split
- 4 ounces American cheese, sliced
- pickle slices
Preheat broiler. In a large bowl, stir together tuna, rice, carrot, onion, peanuts, bread crumbs, parsley, milk, dillweed and pepper. Add egg and mix well.
Shape mixture into four 3/4″ thick patties. Lightly coat broiler pan with cooking spray and place patties on pan.
Broil 4″ from heat for 7 minutes. Turn patties over; add English muffin halves to rack. Broil about 2 minutes more or until patties are cooked through (160 F) and muffins are toasted.
Place a tuna patty on each muffin half. Top evenly with cheese. Broil for 1 to 2 minutes more or until cheese melts. Serve with pickle slices.
Better Homes & Gardens
- 2 T extra-virgin olive oil
- ½ tsp red pepper flakes
- 1 lb ground sirloin, 90% lean
- 1 green bell pepper, cored, seeded and chopped
- 1 small onion, chopped
- 5 large garlic cloves, chopped
- ¼ tsp nutmeg, freshly grated
- coarse salt and pepper
- 1 medium portobello mushroom cap, finely chopped
- ½ cup red wine, a couple of glugs
- ¾ cup beef stock
- 14 oz crushed tomatoes
- ¼ cup fresh flat-leaf parsley, a generous handful, chopped
- 6 T butter, super soft
- 1 cup fresh basil, about 10 leaves, chopped
- 4 ciabatta or hoagie rolls
- ½ cup Parmigiano-Reggiano or Pecorino Romano cheese, grated, a few handfuls
- 1 ball fresh mozzarella cheese, cut into 8 slices
Preheat the broiler to high. To make the meat sauce, heat a deep skillet or heavy-bottomed pot over medium-high heat.
Add olive oil, red pepper flakes and ground beef. Break up the meat. Add green pepper, onions, ¾ of the garlic, nutmeg and a little salt and pepper to the beef. Cook together, using the back of a wooden spoon to break the meat into tiny bits as it browns.
Add mushroom and cook 5 minutes more. Add wine and cook for 1 minute, then add beef stock and tomatoes. Bring mixture to a bubble, reduce heat to medium low, and gently simmer for 10 minutes. Stir in chopped parsley.
While meat in simmering, combine remaining garlic with softened butter, chopped basil and a little salt and pepper. Split rolls in half lengthwise without separating the halves. Press open rolls, flattening them out a little bit. Slather the insides with garlic butter and toast until golden brown under broiler.
Top one side of garlicky, toasted rolls with a heap of meat and sprinkle with grated cheese. Top that with 2 slices of mozzarella. Transfer them to broiler to melt cheese.