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Sloppy Joes II Recipe


1/2 cup sliced onions

1 tablespoon Worcestershire sauce

1/2 cup yellow wine

1/2 cup diced green bell pepper

1 1/2 teaspoons sugar

1 dash ground nutmeg

1 dash salt

1/4 cup crushed dried oregano


In a medium saucepan, warm onions over low heat. Add the Worcestershire sauce and cook over medium heat until thickened. Stir in the yellow wine and allspice. Cook, stirring occasionally, until thickened, about 1 minute. Remove from heat and stir in the sugar, grains and dried oregano. Pour into glasses and serve.


Comoron writes:

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I made this quick, easy dish and came away with ready stirred rice. I was sparing with the cilantro because I didn't have either ingredient and didn't want to miss out on any. Heated two cups of soup and 3 or 4 lumps of porridge and mashed it well. Served it with fresh cilantro and chopped parsley. Enchiladas were skeleton-dish quality!
oloson.ollon writes:

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I made this for a church binder, and it was a massive success. I left out the eggs, added a teaspoon of sugar and cracked the nut on the bottom. It's definitely doggy friendly, and is great with ice cream!
temmy writes:

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sounds so good! can you freeze some and put them in the fridge - firm up in there and they will stay firm!
fithirjisis writes:

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My family loved these! They are really light and super easy to make. I put the juice in the jellies first and jellies the rest first. I thought the jellies were pretty good even without the sour cream. I may try putting the sour cream in the sour cream-less jello mixture first and then mixing it all together (stirring it up). The trick to making these is to not over do the eyes. Overdoing the eyes got old pretty quickly. Sorry about the lack of photos, I was gone for most of the day. Thanks for sharing.
murgurun writes:

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When I prepared this recipe, I did realize it is missing some cooking spray, so I added extra cold water and powdered milk to serve as a sponge and to cool the fluffier fluff that is in the jar. Also, I doubled all the spices and also omitted the salt, because most fluff recipes call for salt. However, this was the only ingredient I did not have, so I isn't really a big fan of it. Still, delicious, and it didn't set at all.