This Sloppy Joes recipe will take you back to those “melt in your mouth” childhood days when you didn’t stop eating until your stomach hurt. Even my wife mentioned she felt like Igor in the Disney Classic, “Ratatouille”, when his eyes lit up like light bulbs as he proceeded to drop his pen to the floor after he took his first bite. “It’s that good”, she said. So without further ado or more bragging, I give you another I give you Sloppy Joes!
These Pumpkin Pie Turnovers are AWESOME. I use normal pie crust, not Pastry, and you can purchase premade or just make it yourself. You can also take this basic recipe and turn it into any type of turnover you’d like to change up the filling. As you may or may not know, premade cans of Apple, Cherry, Blueberry and Lemon pie filling can be purchased at most local grocery stores these days. You can also use pastry if you want but in my opinion it puffs up way too much and all you end up with is way too much crust with a little-itty-bit of filling. That’s why I like to use pie crust dough. It gives more balance because these mini turnovers only have a tbsp of filling. But if you want to make them bigger, with more added filling, that’s up to you.
Pumpkin Pie Turnover Ingredients:
1 can Pumpkin Pura, plus can ingredients
(ground ginger, cloves, cinnamon, sugar, salt, eggs & evaporated milk)
Just follow the Manufacturer’s recipe recommendations
1 box Pie Crust dough
1 egg, for egg wash
1/2 cup Powdered Sugar
1 tbsp milk
1/2 tsp vanilla
Add more sugar if you want the glaze thicker
This set of 3 basting brushes with silicone heads are heat resistant and perfect for the barbecue but can also be used when basting anything. Marinades and sauces do not get embedded in the brushes and are easy to clean. 1.5 inch width, overall lengths are 14.5, 8.5, and 7.5 inches.
You guys are in for a real treat if you like Jambalaya. As always, I post recipes only as good as they come and the way I know they should be. Nothing but the best restaurants in New Orleans serve Jambalaya like this and I’m going to teach you how to do it in the comfort of your own home. i promise you, if you make Jambalaya like this the next you have friends or family over, no one is going to leave until you give them the exact ingredients. Well, here it is, from Poor Man’s Gourmet Kitchen to yours. Now go tear it up!
2 Andoulli Sausages
1 lbs Shrimp, pealed and deveined
2 cups Rice
1/2 Onion, chopped
1 Bell Pepper, chopped
2 Garlic Cloves, chopped
1/2 tsp Anchovy Paste, or one crushed anchovy
1 cup Clam Juice
Chicken Broth (approximately 1 quart, watch video)
1 can Diced Tomatoes
1/2 can Tomato Sauce
1 tbsp Creole Seasoning (add more to taste for spice)
1 tbsp Worcestershire
1 1/2 oz Louisiana Hot Sauce, (or something similar like Tabasco)
Top off with Scallions