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!
If you want to change up your Thanksgiving dessert this year or if you just want to try something fun, these Pumpkin Pie turnovers are just the thing and they taste great. In this video tutorial, I make them small, like little mini turnovers but you can make them any size you want. It doesn’t matter if you like to cook down a fresh a pumpkin and make these from scratch or if prefer to use a can of Pumpkin Puree. Either way, you’re going to need basic Pumpkin Pie Ingredients, listed down below, to get this recipe started.
Pumpkin Pie Turnovers Experience
My Experience with Turnovers is personal. When I was a child, I was babysat by a family that owned an A&W shop that went belly up. I stayed good friends with their son for years and eventually they got back on their feet and bought a bakery. They delivered bread to local restaurants, sold all kinds of desserts, cakes, pies, donuts and of course Turnovers. And just like the Poor Man’s Gourmet Kitchen, they didn’t care too much for waste. So anything left over would often find its way home. It wasn’t often, but sometimes my friends would offer me a slice here or there. But, my absolute favorite was the turnovers. I’m not sure they ever made Pumpkin Pie Turnovers, per say but I sure had my fair share of Apple, Lemon and Raspberry.
Be sure to check out my Pumpkin Pie Milkshake. It’s so good and easy to make. You can even use leftover pumpkin pie as the base.
Pumpkin Pie Turnovers Ingredients:
1 can or 4 cups Pumpkin Puree, 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
Be sure to watch and follow the instructions in my video tutorial and bake the Pumpkin Pie Turnovers at 425 degrees Fahrenheit for 20 minutes.
For me, Beef Stroganoff is one of those recipes I rarely think I want until I’m actually enjoying a plate of it. I always forget just how good it is until I’m stuffing my face and going back for seconds. The way I did this recipe isn’t exactly normal practice. And I mean that in two different ways. Usually the beef is combined and cooked into the Stroganoff but I don’t do it that way in this recipe. Also, most home cooks have not adopted Restaurant Chef Techniques and those are the secrets I try to pass on to you here in the Poor Man’s Gourmet Kitchen.
One Particular technique I’m referring to is cooking things separately. Have you ever wondered why your favorite restaurant dishes are so resilient and full of flavor? Well, that’s why. A lot of things that compliment each other are cooked separately. A great example is Chicken Fettuccine Alfredo. The Noodles are seasoned and Cooked separately, and so is the Chicken and the sauce. That’s why it works wonders on your Pallet when they’re combined and they compliment each other, or the dish would never work. And that’s the idea and Technique I implement in this recipe. I insure that it works when I cook the Roast Beef separately because I use the stock from the roast as the flavor when I cook the Beef Stroganoff Noodles. This one concept, this one little lesson has turned “okay” cooks into great cooks over night. So use this technique in your cooking, if you don’t already, and you’ll improve your cooking 100%
Beef Stroganoff Ingredients:
2 cups Egg Noodles
1 Sliced Onion (long slices)
10 oz sliced Portobello Mushrooms
2 chopped Green Onions
1 tbsp fresh chopped Parsley
1 chopped Garlic Clove
2 tbsp Butter
1 1/2 cups Beef Stock
1 cup Heavy Cream
3/4 cup Sour Cream
Salt and Pepper to taste
Oil for Cooking
1 Roast Beef (Click Here for Recipe)
Start with a few tbsp of oil, add the Garlic and Sliced Onion but save the Green Onion and Parsley for last. Add and saute the Mushrooms until they turn color and soften. Then add the Noodles and butter and stir until it melts. Add the Beef Stock, Heavy cream and the Sour Cream. Bring to a boil, then drop the heat to a simmer and reduce the liquid to a creamy sauce(about 10 minutes). Then serve the Roast Beef Stroganoff with 8 to 10 oz of Roast Beef on top and enjoy.