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LEMON GRASS GROUND PORK & RICE BOWL - EASY HOMEMADE
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LEMON GRASS GROUND PORK & RICE BOWL – EASY HOMEMADE

by Furqan
written by Furqan

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh lemongrass (or 1 teaspoon lemongrass paste) – see note below
  • 1 red Fresno chili, thinly sliced (optional, adjust for spice preference)
  • 1/2 small onion, diced
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce, low-sodium preferred
  • 1 tablespoon fish sauce (substitute with soy sauce for a milder flavor)
  • 1 teaspoon sriracha (optional)
  • 2 cups cooked white or brown rice
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for garnish

Note: Lemongrass can be tricky to find fresh. Look in the produce section of your grocery store near chilies and ginger. If unavailable, substitute with 1 teaspoon lemongrass paste.

Instructions:

  1. Cook the Rice: Prepare your favorite white or brown rice according to package instructions. While the rice cooks, move on to the next steps.
  2. Sauté the Aromatics: Heat oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  3. Add the Flavor Builders: Stir in garlic, lemongrass, and chili (if using). Cook for 30 seconds until fragrant.
  4. Introduce the Sauce: Add brown sugar, soy sauce, fish sauce, and sriracha (if using) to the pan. Stir to combine and bring to a simmer.
  5. Simmer and Thicken: Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly. Taste and adjust seasonings with additional soy sauce or sriracha if desired.
  6. Assemble the Bowls: Divide cooked rice among bowls. Top with the lemongrass pork mixture. Garnish with fresh cilantro and a squeeze of lime wedge.

Tips:

  • Veggie Boost: Add chopped carrots or bell peppers while sautéing the aromatics.
  • Noodles Instead: Swap rice for rice noodles for a different texture.
  • Leftovers: Store leftover cooked pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently and serve over fresh rice.

Enjoy this easy and flavorful Vietnamese-inspired dish!

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EASY HOMEMADE Pecan Pie Cheesecake
Recipes

EASY HOMEMADE – PECAN PIE CHEESECAKE

by Furqan
written by Furqan

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup melted butter

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • ¾ cups granulated sugar
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt

For the Pecan Pie Topping:

  • 1 cup pecans, chopped
  • ½ cup packed light brown sugar
  • ¼ cup butter
  • 2 tablespoons pure maple syrup
  • 1 tablespoon heavy cream
  • ½ teaspoon salt

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.

  2. Using an electric mixer, cream together the softened cream cheese and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and salt. Pour the cheesecake filling over the cooled crust.

  3. In a medium saucepan, combine pecans, brown sugar, butter, maple syrup, heavy cream, and salt. Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Pour the pecan pie topping over the cheesecake filling.

  4. Bake the cheesecake for 55-60 minutes, or until the center is slightly set but still jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Tips:

  • For a richer flavor, use dark brown sugar in the pecan pie topping.
  • If you don’t have a springform pan, you can use a regular cheesecake pan, but you will need to run a knife around the edges of the cheesecake before removing it from the pan.
  • To prevent the top of the cheesecake from cracking, you can bake it in a water bath. To do this, place the springform pan on a large baking sheet and fill the baking sheet with enough hot water to come halfway up the sides of the pan.
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CLASSIC EGG SALAD HOMEMADE
Recipes

CLASSIC EGG SALAD – HOMEMADE

by Furqan
written by Furqan

Ingredients:

  • 6 hard-boiled eggs
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped chives
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Make sure you hard-boil your eggs beforehand. You can do this by placing them in a pot with cold water and bringing the water to a boil. Let the eggs sit in the hot water for 10-12 minutes, then remove them from the hot water and let them cool completely before peeling.

  2. Once the eggs are cool, peel and chop them into bite-sized pieces. You can chop them to your desired consistency, some prefer a finer chop while others like it chunkier.

  3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

  4. Add the chopped red onion, parsley, and chives to the mayonnaise mixture and stir to combine.

  5. Finally, fold in the chopped eggs to the dressing mixture. Be gentle when folding to avoid breaking up the egg pieces too much.

  6. Season the egg salad with additional salt and pepper to taste.

  7. Cover the egg salad and refrigerate for at least 20 minutes before serving. This allows the flavors to meld together.

Tips:

  • For a creamier texture, mash the egg yolks with the mayonnaise before folding in the chopped egg whites.
  • You can add other ingredients to your egg salad such as chopped celery, dill pickles, or grapes.
  • Egg salad is typically served on bread for sandwiches or crackers, but it can also be served over lettuce leaves for a lighter option.
  • Egg salad can be stored in the refrigerator for up to 3 days.

Enjoy!

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Recipes

Creamy Chicken and Gnocchi

by Furqan
written by Furqan

Here’s the recipe for Creamy Chicken and Gnocchi in a simpler way:

This yummy one-pan pasta dish is ready in 25 minutes! It’s packed with chicken, gnocchi (little potato dumplings), sundried tomatoes, and spinach in a creamy sauce.

What you’ll need:

  • Large skillet (frying pan)
  • Wooden spoon
  • Meat thermometer (optional)

Ingredients:

  • Olive oil or oil from sundried tomatoes (2 tablespoons)
  • Chicken breast (1 pound), cut into bite-sized pieces
  • Italian seasoning (1 teaspoon)
  • Salt (½ teaspoon)
  • Pepper (¼ teaspoon)
  • Butter (2 tablespoons)
  • Garlic (2 cloves, minced)
  • Chicken broth (1 cup)
  • Heavy cream (1 cup)
  • Gnocchi (16 ounces) – pre-cooked, not frozen
  • Smoked paprika (1 teaspoon)
  • Sundried tomatoes (⅓ cup, chopped)
  • Parmesan cheese (½ cup, grated)
  • Baby spinach (2 cups)

Instructions:

  1. Heat oil in your skillet over medium-high heat. Add chicken, sprinkle with seasoning, salt, and pepper. Cook for 4-5 minutes. Use the thermometer to check the chicken reaches 165°F (74°C) before taking it out and setting it aside.
  2. In the same pan, melt butter and cook garlic for 30 seconds. Pour in the chicken broth and scrape the bottom of the pan with a spoon to loosen any browned bits (that’s flavor!).
  3. Add the heavy cream and gnocchi. Let it simmer for 5 minutes, stirring occasionally. The sauce will thicken, and the gnocchi will be cooked through.
  4. Reduce heat to medium-low. Add paprika, sundried tomatoes, and parmesan cheese. Stir it all together.
  5. Throw in the spinach and stir again until wilted (add a little water if the sauce seems too thick).
  6. Add the cooked chicken back to the pan and stir. Take it off the heat and serve right away.

Tips:

  • You can use dry white wine instead of chicken broth to deglaze the pan for a richer flavor.
  • Fresh basil leaves can be used instead of spinach.
  • Boneless, skinless chicken thighs work well in this recipe too.
  • Use the flavorful oil from the sundried tomatoes instead of olive oil in other recipes.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days. Add a splash of water when reheating to loosen the sauce.
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Recipes

Southwest chicken wrap

by Furqan
written by Furqan

Absolutely, I can incorporate those details into the Southwest chicken wrap recipe:

Southwest Chicken Wrap Recipe

This delicious and easy-to-make wrap is packed with flavor and texture.

Ingredients:

  • For the Chicken:
    • 2 large boneless, skinless chicken breasts
    • 1 tablespoon olive oil (or canola oil)
    • 2-3 tablespoons taco seasoning (depending on your preference)
  • For the Wrap Filling:
    • 1 cup cooked black beans, rinsed and drained
    • 1 cup frozen corn, thawed and drained (optional: sauted with butter for extra flavor)
    • 1/2 cup chopped red onion
    • 1/2 cup chopped green bell pepper
    • 1/4 cup chopped fresh cilantro
    • 1 jalapeno, seeded and diced (optional for a spicy kick)
    • 1 avocado, diced
    • 1 cup shredded Monterey Jack cheese (or your preferred cheese)
    • 1/2 cup ranch dressing or creamy cilantro lime dressing (optional)
    • 4 large flour tortillas (or wraps)
  • For the Southwest Sauce:
    • 1/2 cup salsa (your preferred level of spiciness)
    • 1/4 cup sour cream
    • 1 tablespoon taco seasoning
  • Toppings:
    • Shredded lettuce
    • Chopped tomatoes
    • 1 cup crushed Fritos (or any type of tortilla chips)

Instructions:

  1. Prepare the Chicken:
    • Cut each chicken breast in half lengthwise to create thin cutlets.
    • (Optional) Place the cutlets between two pieces of plastic wrap and pound them with a meat mallet to ensure even thickness and faster cooking.
    • Drizzle the chicken cutlets with olive oil and season generously with taco seasoning.
    • Marinate for at least 30 minutes, or up to overnight for deeper flavor.
  2. Cook the Chicken:
    • Heat a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through and the juices run clear.
    • Remove from heat and let cool slightly before chopping into bite-sized pieces.
  3. Make the Southwest Sauce:
    • In a small bowl, whisk together salsa, sour cream, and taco seasoning.
  4. Assemble the Wraps:
    • Spread a thin layer of ranch dressing or cilantro lime dressing (if using) on each tortilla.
    • Layer with chopped chicken, black beans, corn (if using), red onion, green pepper, cilantro, jalapeno (if using), avocado, and shredded cheese.
  5. Wrap it Up:
    • Fold the bottom edge of the tortilla over the filling, then fold in the sides. Roll the tortilla tightly to enclose the filling. Secure with a toothpick if desired.
  6. Serve and Enjoy:
    • Cut the wrap in half diagonally and serve immediately. Enjoy with your favorite sides like salsa, guacamole, or sour cream.

Tips:

  • Grill the Chicken: For a smoky flavor, grill the marinated chicken breasts or thighs instead of pan-frying them.
  • Leftovers: Store leftover wraps in an airtight container in the refrigerator for up to 2 days.
  • Customize the Fillings: Feel free to add or remove fillings according to your preferences. Some other options include chopped romaine lettuce, diced mango, or crumbled queso fresco cheese.
  • Spicy Mayo: For a spicy twist, mix mayonnaise with sriracha or hot sauce to create a spicy mayo for the wrap.
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Recipes

Vegetable Rice

by Furqan
written by Furqan

Vegetable Rice Recipe (Two Variations)

There are many ways to make vegetable rice, so here are two popular variations:

Simple Indian-Spiced Vegetable Rice:

This recipe is flavorful and easy to make.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • ½ teaspoon ground cumin
  • 1 cup Basmati rice, rinsed
  • 2 cups water
  • ¾ teaspoon salt
  • ½ teaspoon garam masala
  • ¾ cup frozen mixed vegetables (or your choice of chopped fresh vegetables)

Instructions:

  1. Heat oil over medium heat in a large pan. Add the onion and cumin, and saute until the onion is tender but not browned (about 5 minutes).
  2. Add the rinsed Basmati rice and stir to coat with the oil and spices.
  3. Pour in the water, salt, and garam masala. Stir gently to combine.
  4. Bring to a boil, then reduce heat to low, cover the pan tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the water has been absorbed.
  5. Stir in the frozen mixed vegetables (or fresh chopped vegetables) and cook for an additional 2-3 minutes, or until heated through.
  6. Fluff the rice with a fork before serving.

Flavorful Vegetable Pulao:

This recipe is a bit more involved but offers a richer flavor profile.

Ingredients:

  • 2 tablespoons ghee or vegetable oil
  • 1 bay leaf
  • 2 cloves
  • 1 black cardamom pod
  • 1 green cardamom pod
  • 1 cinnamon stick
  • 1 small star anise (optional)
  • 1 medium onion, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, chopped (optional)
  • 1 cup chopped mixed vegetables (carrots, peas, beans, etc.)
  • 1 cup Basmati rice, rinsed
  • 1 ½ cups water
  • ¾ teaspoon salt
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon coriander powder
  • Chopped fresh cilantro (for garnish)

Instructions:

  1. Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and star anise (if using). Saute for a minute until fragrant.
  2. Add the chopped onion and cook until softened and translucent (about 5 minutes).
  3. Stir in the ginger-garlic paste and green chili (if using) and cook for another minute, until fragrant.
  4. Add the chopped vegetables and cook for 2-3 minutes, or until slightly softened.
  5. Rinse the Basmati rice again and add it to the pot along with water, salt, turmeric powder, red chili powder, and coriander powder. Stir gently to combine.
  6. Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the water has been absorbed.
  7. Fluff the rice with a fork and garnish with chopped fresh cilantro before serving.

Tips:

  • You can customize these recipes with your favorite vegetables. Some popular choices include carrots, peas, corn, beans, bell peppers, broccoli, and cauliflower.
  • If you don’t have garam masala, you can substitute a mixture of ground coriander, cumin, cloves, and cardamom.
  • For a vegan option, use vegetable broth instead of water.
  • Leftover vegetable rice can be stored in an airtight container in the refrigerator for up to 3 days.
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Recipes

sloppy joe garlic bread

by Furqan
written by Furqan

Absolutely! Here’s the full cheesy sloppy joe garlic bread recipe:

Ingredients:

  • For the Sloppy Joes:
    • 1 pound ground beef
    • 1 onion, chopped
    • 1 green pepper, chopped (optional)
    • 1 tablespoon olive oil
    • 1 (15-ounce) can tomato sauce
    • 1/2 cup ketchup
    • 1/4 cup brown sugar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon Dijon mustard
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
  • For the Garlic Bread:
    • 1 loaf French bread, cut into halves lengthwise
    • 1/2 cup butter, softened
  • For the Topping:
    • 2 cups shredded cheddar cheese
    • 1/4 cup chopped fresh parsley (optional)

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Prepare the Sloppy Joe filling:
    • In a large skillet over medium heat, heat olive oil. Add ground beef, onion, and green pepper (if using). Cook until the beef is browned and the onion is softened. Drain any excess grease.
    • Stir in tomato sauce, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
  3. Make the garlic bread:
    • While the sloppy joe mixture simmers, brush the cut sides of the French bread halves with softened butter.
    • Place the bread on a baking sheet and bake for 5-7 minutes, or until lightly toasted.
  4. Assemble and bake:
    • Spoon the sloppy joe mixture over the toasted bread halves. Top generously with shredded cheddar cheese.
    • Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  5. Garnish and serve: (Optional) Garnish with chopped fresh parsley before serving.

Tips:

  • For a richer garlic flavor, toast the bread halves with garlic butter instead of plain butter.
  • You can substitute ground turkey or chicken for the ground beef.
  • If you don’t have Dijon mustard, you can use regular yellow mustard instead.
  • Adjust the amount of brown sugar to your taste preference. For a sweeter sloppy joe, add more brown sugar.
  • Serve with your favorite sides like potato chips, pickles, or coleslaw.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Recipes

easy homemade recipe for Chicken and Dumplings

by Furqan
written by Furqan

Absolutely! Here’s a delicious and easy homemade recipe for Chicken and Dumplings:

Ingredients:

For the Chicken:

  • 1 (2-3 pound) whole chicken, cut into pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Broth:

  • 8 cups low-sodium chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots (optional)
  • 1/2 cup chopped celery (optional)

For the Dumplings:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 1/4 cup melted butter

Instructions:

  1. Brown the chicken: In a large Dutch oven or pot, heat olive oil over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and brown on all sides, about 5-7 minutes per side.

  2. Make the broth: Remove the browned chicken from the pot and set it aside. Add the chicken broth, onion, carrots (if using), and celery (if using) to the pot. Bring to a simmer and cook for 10 minutes.

  3. Prepare the dumplings: While the broth simmers, whisk together the flour, baking powder, salt, and pepper in a large bowl. In a separate bowl, whisk together the milk and melted butter. Add the wet ingredients to the dry ingredients and stir until a soft dough forms.

  4. Drop dumplings into broth: Reduce the heat to low. Using a spoon dipped in water or greased fingers, drop tablespoons of dough onto the simmering broth. Don’t overcrowd the pot.

  5. Cook the dumplings: Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. The dumplings should no longer be doughy in the center.

  6. Serve: Return the browned chicken to the pot and heat through for a couple of minutes. Serve the chicken and dumplings in bowls with the flavorful broth.

Tips:

  • You can use boneless, skinless chicken breasts or thighs for this recipe.
  • Feel free to adjust the amount of salt and pepper to your taste.
  • For a richer flavor, you can add a tablespoon of chopped fresh herbs, such as parsley or thyme, to the dumplings.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this comforting and flavorful Chicken and Dumplings recipe!

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A comforting dish of rigatoni pasta with paprika-infused chicken in a creamy tomato sauce.
Recipes

EASY HOMEMADE PAPRIKA CHICKEN & PASTA

by Furqan
written by Furqan

Ingredients:

  • For the Chicken:

    • 1 pound boneless, skinless chicken breasts or thighs (diced)
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika (or a mix of sweet and smoked paprika)
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried thyme
    • Salt and pepper to taste

  • For the Pasta and Sauce:

    • 12 ounces dried pasta (such as penne, rigatoni, or farfalle)
    • 2 tablespoons butter
    • 1/2 cup chopped onion
    • 3 cloves garlic, minced
    • 1 (14.5 ounce) can diced tomatoes, undrained
    • 1/2 cup chicken broth
    • 1/4 cup heavy cream (optional, for a richer sauce)
    • 1/4 cup grated Parmesan cheese
    • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Marinate the chicken: In a bowl, combine the olive oil, paprika, garlic powder, thyme, salt, and pepper. Add the diced chicken and toss to coat. Let it marinate for 15 minutes (optional, but adds flavor).

  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (slightly firm to the bite). Reserve about 1/2 cup of the pasta water before draining.

  3. Cook the chicken: While the pasta cooks, heat a large skillet over medium heat. Add the marinated chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.

  4. Make the sauce: In the same skillet, melt the butter. Add the chopped onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another minute.

  5. Add the tomatoes and broth: Add the diced tomatoes with their juices and the chicken broth to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.

  6. Finish the sauce: Stir in the heavy cream (if using) and grated Parmesan cheese. Season with salt and pepper to taste. If the sauce is too thick, add some of the reserved pasta water to thin it out.

  7. Combine and serve: Add the cooked chicken back to the pan with the sauce and heat for a minute or two. Toss the drained pasta with the sauce and chicken. Garnish with chopped fresh parsley (optional), and serve immediately.

Tips:

  • You can use boneless, skinless chicken breasts or thighs for this recipe. Thighs will have a bit more flavor.
  • Feel free to adjust the amount of paprika to your desired level of smokiness.
  • If you don’t have heavy cream, you can substitute with milk or leave it out altogether.
  • You can add other vegetables to this recipe, such as chopped bell peppers, mushrooms, or spinach.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and easy Paprika Chicken Pasta!

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Recipes

classic Sloppy Joe

by Furqan
written by Furqan

Here’s a classic Sloppy Joe recipe:

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef (85% lean or 90% lean)
  • 1/2 cup chopped onion
  • 1/2 green bell pepper, chopped (optional)
  • 3 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 hamburger buns (toasted, optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 minutes, breaking it up with a spatula, until browned. Drain any excess fat.

  2. Add onion, bell pepper (if using), and garlic to the skillet. Cook for another 5 minutes, or until vegetables are softened.

  3. In a medium bowl, whisk together tomato sauce, ketchup, Worcestershire sauce, brown sugar, mustard, salt, and pepper.

  4. Pour the sauce mixture into the skillet with the cooked beef and vegetables. Stir well to combine.

  5. Reduce heat to medium-low and simmer for 10-15 minutes, or until slightly thickened.

  6. Serve on toasted hamburger buns.

Tips:

  • For a spicier Sloppy Joe, add a pinch of cayenne pepper to the sauce mixture.
  • You can also add other vegetables to this recipe, such as chopped carrots or celery.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your homemade Sloppy Joes!

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