Gluten Free Sloppy Joes Feasibility Study

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Gluten Free Sloppy Joes


1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 celery rib, finely chopped
1 small green bell pepper, finely chopped
1 lb (500 g) lean ground beef
4 gluten free large sandwich buns, split
1 can (15 oz) no-salt-added stewed tomatoes
1/2 cup (125 ml) chili sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon ground black pepper
2 teaspoons cider vinegar
1 large carrot, cut into very thin matchsticks
1/4 small head cabbage, slivered


* Put rack in middle of oven and preheat to 350ºF (180ºC). * Heat oil in large nonstick skillet over medium-high heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. * Add ground beef and cook, breaking
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* In a heavy pan, bring the chicken stock to a boil along with lemon juice, lemon rind and the butter. * Add the leeks to boiling chicken stock and cook, uncovered, over medium heat for 12 to 15 minutes. * Grease a pie plate, dust it with fine GF bread crumbs, line with the pastry, flute the edge and set aside. * Preheat oven to 375º F (about 190º C). * In a bowl, beat together the eggs, heavy cream and cheese until well blended and creamy. Add 1/2 cup of the cooked leeks to egg mixture when stirring. * Add the whole egg mixture to the cooked leeks and remaining stock. Simmer for a couple minutes, stirring, until the mixture thickens to the consistency of a light cream sauce. Add salt and pepper to taste. * Pour leek mixture into prepared pie crust and bake in a preheated oven for about 35 to 40 minutes, or until the top is golden brown and the custard is set. * Serve hot with your favorite

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