Sloppy Joe's & Breakfast Cart

This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.

Packed with an abundance of fresh herbs, kuku is a frittata-like Persian dish with many regional and household variations This version, kuku sabzi, is the most herb-forward, allowing the greens to take center stage While kuku is often flipped to brown on both sides, this version skips that step and allows the egg on top to set under the broiler, which helps retain its vibrant green color

Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.

These spicy, hearty sandwiches are a simplified, quick take on pav bhaji, a popular Mumbai street food that is a celebration of humble vegetables — pav means bread in Hindi and bhaji means vegetables Potatoes and cauliflower make the backbone of this hefty, generously spiced vegetarian main Peas balance with sweetness

Think of this recipe as a sloppy Joe with its shirt tucked in. It has a day job now, but still likes to party. You can get my favorite cookware from Made In today with a 15% off discount using my link: https://madein.cc/brianlagerstrom ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: MEAT CHOPPER: https://amzn.to/3SGuk2M 12" MADE IN NONSTICK: https://amzn.to/3EHtnkG CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 -- RECIPE -- ▪1lb/.5kg 80/20 ground beef ▪1g or 1/4tsp baking soda ▪100g or 1 large or 2 small poblano peppers small diced ▪150g or 1 large yellow or white onion, small diced ▪Olive oil ▪5g or 1tsp salt ▪5g or 1 1/2tsp onion powder ▪5g or 1tsp garlic powder ▪2g or 1tsp black pepper ▪5g or 1 3/4tsp paprika ▪Pinch of Chile flakes ▪10g or 1 1/2Tbsp flour (all purpose or gluten free blend) ▪50g or 3Tbsp tomato paste ▪50g or 3Tbsp ketchup ▪15g or 2Tbsp yellow mustard ▪15g or 2 1/2-3tsp brown sugar ▪50g or 3 1/2Tbsp worcestershire ▪20g or 1 1/2Tbsp red wine vinegar ▪10g or 1 ½tsp better than bouillon beef paste ▪350g or 1 1/2c stock (chicken or beef) Add beef to a bowl with baking soda and mix thoroughly to incorporate. Preheat a large nonstick pan over medium high. Add a squeeze (Tbsp or so) of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, using a meat musher or wooden spoon to break up meat into small pieces. When beef is broken down well and is beginning to brown, add salt (5g), onion powder, garlic powder, pepper, paprika, and chile flake. Stir to combine and cook for about 30 seconds. Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed. Serve on toasted brioche bun. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS 0:00 Intro & Manwich tasting 1:28 Cooking the beef 3:46 Seasoning/sauce 5:00 The nonstick cookware i’m using (#ad) 6:05 Finishing the sloppy joe mixture and tasting 7:09 Putting it together 8:20 Let’s eat this thing #sloppyjoe #sloppyjoseph #schoollunch **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Savory and spicy pimento cheese is folded and baked into the most buttery pie dough around Inspired by a beloved pimento cheese hand pie, this slab pie is made for a crowd and will become a fast favorite for parties In the spirit of celebration, this dish is wholly about collaboration and combining one perfect recipe with another

Even if you're not typically an early riser, enjoying a great breakfast can put a positive spin on your morning. To help with that, we've gathered some of our favorite sweet and savory recipes that are totally worth getting up early for—from tender pancakes and baked goods to regional favorites and comfort classics.

This breakfast startles in the best way: It tastes like cozy, steaming porridge, but looks and feels like delightful buttermilk pancakes Tiny quick oats soaked in buttermilk, along with flax and honey, lend a unique tenderness Biting into a round, crackly with butter and caramelized from honey on the outside, reveals the pleasant, familiar creaminess of oatmeal in the center

Goetta, Cincinnati’s signature meat-and-oat breakfast loaf, is called a sausage, but it’s really more of a meatloaf. In this version, pork, oats, and spices are cooked into a thick porridge and then cooled into a sliceable solid. Slices are then pan-fried until caramelized and crunchy on the outside and still creamy in the center.

Basic pancakes are simple to throw together and are guaranteed to delight a crowd But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like These also contain ricotta, for extra richness that doesn't weigh the pancakes down.

This large-format pancake puffs up at the perimeter, creating light airy edges, while the center remains denser and almost custard-like. It’s the combination of these two textures that makes the German pancake special — that, and the ease of being able to whip up pancakes for six without being tethered to the griddle. What’s the difference between a Dutch baby and a German pancake, you may wonder? Semantics, really. The origin of this giant baked pancake is commonly attributed not to a Dutch or German dish, but to a Seattle restaurant called Manca’s that began serving the dish in the 1940s. The inspiration and name for this uniquely puffy pancake may have come from some variation of pfannkuchen (the German word for pancakes) and the word Deutsch (German) pronounced in American English eventually morphing into “Dutch.” While many German pancake recipes call for a cast-iron skillet, this recipe uses a 9-by-13-inch rectangular baking pan to create one gargantuan pancake with plenty of crisp edges. How you serve the pancake is up to you: Fill it with berries and maple syrup and a dusting of powdered sugar, or cut it into individual squares and let everyone top the pancakes to their liking.

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews

Start the day right with these can’t-miss recipes.

I had a ton of chorizo leftover from making tacos, and I wondered if it'd make a good base for some homemade sloppy Joes. Man, does it ever!

Crispy, juicy apple and pork sausage enveloped around a soft-boiled egg? Say no more.

The right balance of eggs, cheese, and milk along with hearty fillings, such as sausage, spinach, and mushrooms, produces a savory breakfast casserole that's simple to prepare and can be made up to 24 hours ahead.

A classic egg-centric savory Persian dish featuring plenty of herbs, kookoo-sabzi can be enjoyed hot or cold, as a main course, side dish, snack, or even as a sandwich, perfect for home, potlucks, or picnics.

Maximize your ratio of buttery, flaky pastry to deeply apple-y spiced filling in these homemade hand pies. They’re the perfect portable fall dessert.

Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory.

Start your day with bittersweet iced Vietnamese coffee, which gets its rich flavor from dark roast beans and satisfying creaminess from sweetened condensed milk.

These spectacularly creamy overnight oats take all of five minutes to prep, and are lightly sweetened with maple syrup and vanilla.

Bitter melon lives up to its name The oblong gourd is renowned for its robust health benefits and even more profound bitterness However, when enveloped in creamy scrambled eggs and seasoned with soy sauce and brown sugar, it creates a complexity of flavor that will grow on you

This squishy, snackable Iowa loose meat sandwich brings well-seasoned beef crumbles, onion, pickles, and mustard together on a bun, for an undeniable combination of classic Midwestern flavors.

This recipe adapts a technique from making Chinese egg drop soup — gently poaching a thin stream of beaten eggs in simmering liquid — to a Western-style breakfast of scrambled eggs The results are special and one of a kind Drizzling the eggs into hot cream gets them to set into tender, velvety curds that end up bound with a rich custardy sauce, perfect for spooning onto buttered toast

These Strawberry Biscuits are studded with fresh, ripe strawberries and drizzled with a sweet vanilla glaze. Hello Springtime flavors!

A good breakfast casserole is not only a crowd pleaser, it’s also a practical addition to any breakfast or brunch spread for many reasons: It comes together with a simple ingredient list, it can be assembled, then refrigerated overnight until the next morning, and it is much easier to cook for a crowd than traditional French toast Day-old French bread works best here, but you can substitute any fluffy white bread or enriched bread like challah or brioche; just remove the crusts if they’re on the thicker side The butter and brown sugar topping creates a crunchy, caramel-like crust as the casserole bakes, and the inside remains moist and tender

With a custardy interior that oozes peanut butter when you cut into it and a generous drizzle of condensed milk, Hong Kong-style French toast is the breakfast of champions—but don't let that stop you from eating it any time of day.

A staple of the Chinese home kitchen that everyone should know.

Layer kaya—a rich, velvety coconut jam with deep butterscotch notes—with thick slabs of butter for a sweet, tropical breakfast sandwich.