Jack's Sloppy Joe's

Here is a favorite for children and men in general.

Ingredients
1 Pound Fresh Ground Hamburger
1 Yellow Onion
1 Green Bell Pepper
1 16-ounce Can of Tomato Sauce
Sugar
Fresh Ground Black Pepper
L & P (original) Sauce
Salt
Olive Oil
Dry Basil Flakes
Hamburger Buns or Kisser Rolls
Parmesan / Romano Cheese (I buy all ready grated, store brand)
American Sliced Cheese, or cheese of choice



Cooking Items, Utensils:
Can Opener.
Serrated Knife.
Kitchen Paring Knife.
Cutting Board.
Deep dish frying pan.
Long Handled Cooking Spoon.
One Tablespoon.
One Teaspoon.
Serving Plates.



Preparation Instructions:
Finely Chop 1/3 of the Onion
Finely Chop 1/3 of Green Bell Pepper
Wash Tomato Sauce Can and Open.



Cooking Instructions:
Pre-heat on high heat a deep pan.
When hot, place about 3 tablespoons of Olive Oil.
Add in the Onion and Green Pepper, cook until lucent color but not brown.
Add about one teaspoon of table salt.
Add in one teaspoon of fresh ground black pepper.
Add in the Ground Beef, cook until done.
Now add in the Tomato Sauce.
Add about one Tablespoon of L & P Sauce.
Add one Tablespoon of Basil Flakes.
Stir and mix well.
Turn fire to low heat, let simmer, don't cover.
After about 10-minutes add in one Tablespoon of Sugar, stir well.
Simmer for another five minutes.
Taste, adjust seasoning as personally desired.



Making the sandwich:
Using a serrated blade knife, cut the rolls in half.
Take one side of the roll and scoop out the dough
Place Sloppy Joe Mix in half that you removed the dough.
Sprinkle with some Parmesan Cheese.
Add One slice of America Cheese.
Serve


Recommended Side Dish:
Potato Chips

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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's Sloppy Joe Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please follow this blog and share it with others.
Happy Cooking.

Jack's Sausage and Pasta Recipe:

This is another one that the kids will enjoy. Just tell them it's made with wine.

Ingredients:
3 Sweet Italian Sausage Links (butcher section).
3 Hot Italian Sausage Links (butcher section).
1 Package of Polish Kielbasa Sausage (comes in package, meat section).
1 28-ounce can crushed tomatoes (any brand).
Two Fresh Bay Leaves.
Ground Oregano Flakes (spice section).
Ground Basil Flakes (spice section).
Garlic Powder (spice section).
Fresh Garlic Gloves.
Fresh Ground Black Pepper (spice section).
Table Salt.
Olive Oil (for cooking).
L & P Sauce (original).
White Sugar.
Bottle Red Merlot Wine (any brand) (approx. 750 Ml or 27 ounces).
1 whole White Onion (produce section).
10 – 12 Brown Button Mushrooms (produce section).
Grated Parmesan / Romano Cheese (I buy the store brand all ready grated).
Pasta (spaghetti or linguine works best).
Vegetable Oil (for pasta).
Side Dishes, if desired, bread and salad, see below.



Cooking Utensils:
5-Quart Pot with Lid (I prefer a cast iron pot with glass lid).
5-8 quart metal pot with lid.
Pasta Strainer.
Measuring Cup.
Sharp Kitchen Paring Knife.
Tablespoon.
Teaspoon.
Dinner Fork.
Pair of Tongs.
Can Opener.
Cork Screw.
Cutting Board.
Long Handle Cooking Spoon (I prefer metal).
Pair oven or baking mitts (gloves).
Dinner or Serving Plate.
Serving Bowls.



Preparation:
Dice Mushrooms.
Chop Entire White Onion.
Finely Chop Fresh Garlic (about one tablespoon).
Wash off cans and wine bottle before opening.
Open can Crushed Tomatoes.
Open Bottle of Red Merlot Wine.
Place Uncooked Italian Hot and Sweat Sausage on serving tray or dinner plate. Using the dinner fork, length ways, poke holes in all the sausage links,

Note: Sausage, when cutting links I cut all three types of sausage into different lengths so I can tell the types apart. Children may not like the Hot Italian Sausage.



Cooking Instructions:
On high heat, pre-heat cast iron cooking pot.
When hot, add in 4 tablespoons of Olive Oil.
Turn to medium high heat.
Now gently lay in the 3 Italian Sweat Sausage Links.
Brown on both sides, but don't burn.
When done remove, place on dinner or serving plate.
Now gently lay in the 3 Italian Hot Sausage Links.
While they are browning on one side, go back to the cooked Sweat Sausage, cut into 11/2 inch pieces, place in serving bowl.
While Hot Sausage in cooking on second side, remove Polish Kielbasa Sausage from package and cut into 1 inch pieces.
When Hot Italian Sausage in done browning on both sides, remove, place on dinner or serving plate, cut into 2 inch pieces.
Now add in the cut pieces of Polish Kielbasa Sausage.
Cook until the Kielbasa just starts to brown.
Remove and place back on dinner or serving plate.
Turn off fire.
Note: The Uncooked hot and sweat Italian sausage when cut will still be red or partially raw in center, that's ok.
When sausage is prepared and cut, start the fire again to medium high heat.
Add in the following to the empty pot -
Chopped Onion.
Mushrooms.
About 1 teaspoon of fresh ground black pepper.
1/2 teaspoon of table salt.
Stir regularly.
Cook for about 2 or 3 minutes until translucent.
Now add in the Freshly Chopped Garlic (1 tablespoon).
Now add in the Italian Hot and Sweat Sausage.
Cook for about 3 more minutes.
Now add in the Polish Kielbasa.
Now ADD in the following -
! Tablespoon of Basil flakes.
! Tablespoon of Oregano flakes.
Two Fresh Bay Leaves.
About 4 squirts of the L & P Original Sauce.
Stir thoroughly for about another 2 minutes.
Turn Off Fire!
Pour in the entire bottle of the Red Merlot Wine.
Note: Do Not Cover pot.
Turn Fire back on to high heat.
When liquid comes to a boil turn to medium heat and stir for another minute.
Now turn to low heat and cook for 10 minutes.

While letting sausage simmer on low heat, get pasta ready.
Remove pasta from package, I like to break my spaghetti or linguine in half, it cooks better.
Fill metal pot about half way with tap water.
Place on separate burner on high heat cover with lid.
When pasta water comes to boil add in tablespoon of salt and and 3 tablespoons of vegetable oil.
Now add pasta, and stir frequently.

When sausage has finished cooking for the 10-minutes, ADD in the following -
1 Can of Crushed Tomatoes.
1 Tablespoon of Sugar.
1 teaspoon of Garlic Powder.
Stir, bring back to boil.
Cover with lid.
Turn heat to simmer.
Cook for another 15-minutes.

When pasta is done, take one cup of pasta water and add it to the sausage ingredients.
Drain Pasta, do not rinse with water.
Leave in pasta strainer, set on plate (I use paper plates).
Add Olive Oil, stir thoroughly. This prevents pasta from sticking.

When sausage is finished, taste, add seasoning as needed.

I use pasta serving bowls, if you have children, get a set of these.
Place desired amount of pasta in bowl, cover with sauce and sausage.
Add Parmesan / Romano grated cheese as desired.

Recommended Side Dishes:
Tossed Salad.
Italian Hard or Fresh Loaf Bread, sliced and buttered.

Note: Leftovers can be frozen. I use Tupperware 2-quart containers. Let cool, place lid on Tupperware, refrigerate overnight, next morning place in freezer.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's Sausage and Pasta Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please follow this blog and share it with others.
Happy Cooking.

Jack's Spicy Hot Mexican Chili Recipe

I have several Chili Recipes, but this one is my favorite....

Ingredients:
Olive Oil.
2-pounds of fresh ground beef.
1 16-ounce jar of Picante Mild Sauce (I use Pace brand).
1 16-ounce jar of Thick & Chunky Medium Salsa (I use Ortega brand).
1 4-ounce can of Diced Jalapenos (I use Macayo brand).
1 4-ounce can of Diced Green Chiles (I use Macayo brand).
2 15-ounce cans Light Red Kidney Beans.
2 12-ounce bottles of dark beer (larger) – don't refrigerate.
1 large yellow onion (produce section).
1 green pepper (produce section).
1 12-ounce bottle Heinz Chili Sauce.
8 to 10 brown button mushrooms (I generally by these all ready sliced in a small box)(If you can't get the brown button mushrooms use white button mushrooms) (produce section).
Fresh Garlic (produce section).
Fresh Parsley (produce section).
White Sugar.
Table Salt.
L & P Sauce (original).
Sweet Relish.
Garlic Powder.
Cayenne Pepper.
Red Chili Flakes.
Chili Powder.
Fresh Ground Black Pepper.

Optional Items for after the Chili is Cooked:
Small White Onion.
Spring Onions (scallions).
Shredded Cheddar Cheese.



Cooking Items and Utensils:
Tablespoons.
Teaspoons.
Long Handled Metal Cooking Spoon.
5-Quart Pot with Lid (I use a cast iron pot with a glass lid).
Can Opener.
Chopping Board.
Bottle Opener.
Kitchen Knife.
Serving Bowls.
Note: Always wash off all bottles and cans before opening and using.


Preparation:
Finely Chop about a Heaping Tablespoon of Fresh Garlic.
Finely Chop the Brown or White Button Mushrooms.
Finely Chop the Yellow Onion.
Cut the Green Pepper into half, remove the seeds, finely chop.
Finely Chop about two tablespoons of Fresh Parsley.
If you can't find the Jalapenos diced, remove from can and finely chop.
Wash off all bottles and cans, open and set aside.


Cooking Instructions:
Pre Heat your cooking pot oh high heat, recommend 5-quart cast iron with lid.
Add in about 4 tablespoons of Olive Oil.
Add in Chopped Onion.
Stir for about one minute.
Now add in the Chopped Green Pepper and Mushrooms.
Cook for about two minutes or until lightly translucent.
Push all these ingredients to the outside of the pan.
Now quickly add in the 2 pounds of fresh ground beef to center of pan.
Chop and separate the beef, stir until brown but don't over cook.
Turn fire to medium heat.
Now add -
1 Tablespoon of Fresh Finely Copped Garlic.
1 teaspoon of table salt.
1 Tablespoon of Fresh Ground Black Pepper.
1 Tablespoon of Fresh Cheyenne Pepper.
1 Tablespoon of Fresh Red Chili Powder.
1 Tablespoon of Fresh Red Pepper Flakes.
1 Tablespoon of Fresh Garlic Powder.
3 Tablespoons of L & P Sauce.
Stir Thoroughly.
Next Add in -
Can Diced Green Chiles.
Can Diced Jalapenos.
Jar of Picante Mild Sauce.
Jar of Thick & Chunky Medium Salsa.
Stir Thoroughly and cook for about 5-minutes on low heat.
Next Add in -
Parsley Flakes.
2 Tablespoons of white sugar.
2 cans of Red Kidney Beans, one can dump beans and liquid, the second can drain the liquid off and add the beans only.
1/2 bottle of the Heinz Chili Sauce (6-ounces).
2 Tablespoons of Sweet Relish.
Stir Thoroughly.
Turn to low heat, cover with lid for 5 minutes.
Remove lid, stir thoroughly.
Cook for another 15-minutes stirring frequently (caution, this will stick to bottom of pot, so stirring frequently is necessary).
Turn Off Fire !!!
Add in 2 Bottles of Dark (larger) Beer.
Turn fire back on to medium heat, bring to boil, stirring as needed.
Do NOT cover.
Cook for about another 10-minutes.
Taste, adjust seasoning to taste – salt, black pepper, if not sweet enough, add in a pinch of sugar.

Serve in Bowl with tablespoon.


Before serving, I add the following (optional):
After dipping up the Chili.
On top Add the following uncooked ingredients -
About two tablespoons of finely chopped white onion.
One chopped spring onion.
Cover this with shredded cheddar cheese.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's Spicy Hot Mexican Chili Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please follow this blog and share it with others.
Happy Cooking.