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So here is the Guestbook Entry.
Please write me a message before you leave my Homepage.
Have you a Stratocaster, Les Paul ( Gibson ), a Sg Guitar ( Gibson ) or...
How long you play the Guitar , etc.
That would be nice ;-)
Thank You ;-)
| Name: | tonjahodgest  | | E-Mail: | tonjahodges sina.com | | Homepage: | http://www.loveslouisvuitton.com/ | | Time: | 22.01.2013 um 23:53 (UTC) | | Message: |
As with many kids of the ‘70s, one of my dinner favorites was sloppy Joes. I liked them betterthan burgers.I remember the first time Dad made them, flavored with those little packets of dried spices,onions and such. We were suspicious of the new food, and I remember eating the sandwiches withtrepidation.But my siblings and I all liked them and had them often — which is why being served sloppy <a href={url}>{keyword}</a> Joesnow as an adult is a nostalgia-inducing happy treat.There were smiles all around when my friend Ginna made them (without the spice packet) for thegang a while back. Her sandwiches had an Italian twist, and she dubbed them sloppy Giuseppes.The following recipe is based on Ginna’s idea, but simpler. Not much to point them in an Italiandirection, except the oregano, until we get to the toppings: provolone cheese and a generoushelping of jarred giardiniera (p <a href={url}>{keyword}</a> ickled vegetables). And you could definitely up the spices, if youprefer stronger flavors.* * *SLOPPY GIUSEPPESMakes 6 servings2 tablespoons olive oil 1 onion, finely chopped 1/2 teaspoon salt 2 garlic cloves, finely chopped 1 pound ground beef 1/2 cup red wine 1 can (14.5 ounces) Italian pear tomatoes, chopped 1 tablespoon tomato paste 1 1/2 teaspoons dried oregano 1/2 teaspoon red pepper flakes 6 hamburger or other rolls, toasted 6 slices provolone cheese Giardiniera (see note)Heat the olive oil in a large skillet over medium-high heat. Add the onion. Season with 1/4teaspoon salt. Cook, stirring occasionally, until beginning to soften. Stir in the garlic. Cook, 1minute.Add the ground beef, stirring it into the onions and breaking it up. Cook until browned. Stir inthe wine, tomatoes and past <a href={url}>{keyword}</a>e, oregano, red pepper flakes and remaining 1/4 teaspoon salt. Cook,stirring occasionally, until thickened. Adjust seasoning if necessary.Serve on rolls, topped with a slice of provolone and a generous helping of giardiniera.Note: Giardiniera are Italian pickled vegetables. They are available in theItalian or pickled and olive section at many supermarkets.PER SERVING: 514 calories; 19 g protein; 61 g carbohydrates; 2 g fiber; 20 g fat(9 g saturated); 116 mg cholesterol; 689 mg sodium
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| Name: | flo | | Homepage: | - | | Time: | 06.07.2009 um 20:41 (UTC) | | Message: | haha:Dgut gemacht |
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