Sloppy Joe’s or “Manwich”!

Pre and Cook in less than 30 minutes
Serves: 4 (servings size)

You know what these are! And there are SO MANY variations, check this Google search.
The recipe referenced here is advertised on as a “MANWICH (COPYCAT)”.
Sloppy Joe’s, like chili, are very receptive to customization. So make this recipe as printed once, and then start tweaking!


I have always had a hard time with using ketchup as an ingredient in a recipe. The original version of this recipe is authentic, and does taste “correct” as a copy-cat Manwich. But I felt the ketchup was a little too strong. So I added my own tweak to this recipe here. Both versions are still visible so you can make your own decision. You could also simply use less ketchup, OR try different brands or specialty ketchups to alter this recipe to your desired version.

  • 1 (8 ounce) can tomato sauce
  • 1 cup ketchup
  • 1 (14.5 ounce) can crushed tomatos (or sauce)
  • 1 1⁄2 teaspoon raw sugar*
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dried onion flakes
  • 1 tablespoon green pepper, chopped fine
  • 1 teaspoon salt
  • 1⁄2 teaspoon minced garlic
  • 1⁄4 teaspoon powdered garlic
  • 1⁄4 teaspoon celery seed
  • 1⁄2 teaspoon chili powder
  • 1 teaspoon mustard
  • 1 lb ground beef

* Raw sugar is that slightly brown sugar that is less refined than white sugar but still not “brown sugar”. You may have seen it at your favorite coffee shop. It is available in the baking aisle at the grocery store near the other common sugars. You can also just use whatever sugar you have on hand or prefer. You could even use honey but don’t over do it.

  1. Fry the beef and drain the fat.
  2. Add remaining ingredients to the skillet and bring to a boil.
  3. Lower heat and simmer for 10 minutes.
  4. Serve on toasted buns with your favorite condiments; cheese, pickles, and chips or coleslaw on the side?

The photo for this post is from, check out the source here:

Tamale Pie

Prep time: 20-30 minutes
Cook time: 50-60 minutes

  • 2 pounds lean ground beef
  • 2 cups diced poblano peppers
  • 8 ounces frozen corn, thawed
  • 1 (16 ounce) jar salsa
  • 5 oz (1/2 can) red enchilada sauce
  • 2 (8.5 ounce) boxes dry corn bread mix
  • 2 large eggs
  • 2/3 cup whole milk
  • 8 ounces shredded Cheddar-Jack cheese
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground dried chipotle pepper
  • 1 tablespoon brown sugar
  • 9×13 casserole dish
  • cooking spray
  1. Preheat the oven to 350 degrees F.
  2. Spray a 9×13-inch casserole dish with cooking spray. It will stick to your pan if you don’t!
  3. Cook ground beef in a skillet over medium-high heat until browned.
  4. Stir in poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder; cook and stir until beef is crumbly and no longer pink, about 10 minutes. There will be some extra moisture, that’s ok, the corn bread will soak it up while baking.
  5. Mix both packages of corn bread mix in a large bowl with 2 eggs, 2/3 cup of milk, and brown sugar. Whisk to combine.
  6. Spread 1/2 the prepared corn bread mixture into the bottom of prepared baking dish. Sprinkle 1/2 of both cheeses on top of corn bread mixture, then pour the beef mixture a top of that.
  7. Spoon the other 1/2 of the corn bread mix on top of the beef and carefully spread over the top with a spoon, leaving about half an inch from the edges of the pan. Then top with the rest of the shredded cheese.
  8. Cover with foil and bake in the preheated oven at 350 degrees F for 50-60 minutes.

The Ingredients call for 2 cups of poblano pepper, two peppers are close enough. Poblanos are a mild chili but they do have more “spirit” than a bell pepper, adjust to your taste.
Dry cornbread mix; It is important to use a mix and not just plain cornmeal. The additional ingredients help make the mixture “bready” so it wont just crumble.
Be careful with your choice of salsa, remember that it will affect the final flavor of the dish.
There are many many variations of tamale pie. Almost anything you might like in Mexican cuisine or tex-mex will probably work in tamale pie.
Here is another great example:

Shrimp and Grits

Prep time: 10 minutes
Cook time: 20 minutes



  • 1 cup grits
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoons dried parsley or oregano
  • 4 tablespoons butter
  • 1/2 cup shredded cheddar cheese
  • 2 ounces beer


  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound medium to large shrimp, peeled, rinsed, and patted dry
  1. For grits: Begin preparing grits according to package instructions (sometimes I split liquid called for w/half water/half milk). Whisk in salt, pepper, garlic powder, and parsley. Whisk occasionally; as grits begin to thicken, stir in butter to incorporate. Let sit for another minute. Whisk/stir in shredded cheese and beer until smooth.
  2. Adjust seasonings, butter and cheese to taste. Keep covered and warm until ready for shrimp.
  3. For shrimp: Preheat the oven broiler.
  4. Stovetop, warm a 12-inch oven safe skillet over medium heat, add olive oil. When oil begins to ripple/shimmer, whisk in paprika, cumin, garlic powder, salt and pepper. Whisk together and let simmer for about one minute.
  5. Add the shrimp, shake the skillet to distribute shrimp evenly in 1 layer over bottom of skillet. Wait 30 seconds, turn shrimp over once. Place skillet in oven under preheated broiler for 2 minutes. Carefully remove skillet from oven. Spoon shrimp and olive oil mixture over prepared grits.

Please take some time to check out for notes on cooking grits and options for this recipe.

Garlic Pepper Steak

Prep time: 10 minutes plus at least 30 to marinade
Cook time: 5 minutes

  • 6 tablespoons low sodium soy sauce
  • 1/4 cup low sodium chicken or beef broth
  • 1 tablespoon oyster sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch (scant)
  • 1/8 – 1/4 teaspoon red pepper flakes
  • 1 to 1 & 1/2 pounds flank, skirt or top sirloin steak cut into pieces on the biased
  • 1 tablespoon grated ginger (or paste)
  • 6-8 cloves garlic, minced
  • 3 bell peppers, cut into cubes (any color you like)
  • 1 medium onion, cut into thick slices
  • oil, for cooking
  1. MARINADE: combine the ingredients for the marinade along with 1/4 cup of water in a measuring cup or mason jar.
  2. PREP EVERYTHING: Place the meat in a medium bowl and drizzle in 3 tablespoons of the prepared marinade; mix with a spoon. Cover the meat and set aside for 30 minutes – overnight. Stir the grated ginger and minced garlic into the remaining marinade. Cover and refrigerate if using later.
  3. STIR FRY: when ready to cook, heat a tablespoon of oil in a large non-stick skillet over high heat. Add 1/2 of the prepared beef and cook until it is well seared on both sides, roughly 1 minute. Remove to a plate. Continue cooking the remaining meat (and remove). Add the onions along with 2 teaspoons of oil (if needed) and stir them around so to pick up the flavors. Cook for 1 minute before adding the peppers, stir to combine. Add the meat back to the skillet. Stir remaining marinade as the cornstarch may have settled. Pour into the skillet and quickly toss everything so that it all gets coated with the sauce, about 30-45 seconds or so. Top with sesame seeds if desired and serve with rice or a salad.

Please take some time to check out you will find some great stuff there.

Can’t reset MySQL root password with –skip-grant-tables


The mysql.sock is deleted when the mysql service is stopped and mysqld_safe can’t create it. A solution is to back up the sock folder and restore before starting mysqld_safe

Start server

$ sudo service mysql start

Go to sock folder

$ cd /var/run

Back up the sock

$ sudo cp -rp ./mysqld ./mysqld.bak

Stop server

$ sudo service mysql stop

Restore the sock

$ sudo mv ./mysqld.bak ./mysqld

Start mysqld_safe

$ sudo mysqld_safe --skip-grant-tables --skip-networking &

Init mysql shell

mysql -u root

Change password


SET PASSWORD FOR root@'localhost' = PASSWORD('my_new_password');

Dan’s Wicked Beans

Source: This one’s an original family recipe!

  • 2 cups dry Great Northern beans, sorted rinsed and soaked for 8-12 hours.
  • 1/2 pound cured pork belly, cubed under 1 inch
  • 1 med onion
  • 3 Tbls Brown sugar
  • 3 Tbls molasses
  • ½ tsp dry mustard ( 1 Tbls reg mustard)
  • 2 Tbls ketchup
  • 1 tsp salt (wait and taste before adding later if needed)
  • *Option – 1 or 2 Tbsp diced fresh jalapeno pepper
  • *Option – Substitute barbeque sauce for all or part the brown sugar and molasses. This is dependant on the sauce you choose many sauces have a very sweet base, you’ll need to do this by taste.
  1. Brown the diced pork belly with diced onion.
  2. Add the rest of the ingredients (minus the beans) to the pan and simmer just to bring the mixture together, about a minute
  3. In a medium roaster add the soaked beans and the molasses mixture, cover all with water and bake at 350, adding water as needed until the beans are brown and tender. Add molasses and mustard to taste as needed.

Crispy Tofu Broccoli Stir Fry


  • 1 1/2 quarts vegetable or peanut oil
  • 1/2 cup plus 2 teaspoons cornstarch, divided
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Kosher salt
  • 1/2 cup cold water
  • 1/2 cup vodka
  • 1 pound extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, carefully dried (see note)
  • 1 pound broccoli, cut into 1-inch florets
  • 1/4 cup Xiaoshing wine or dry sherry
  • 1/4 cup homemade or store-bought low-sodium vegetable stock
  • 2 tablespoons soy sauce
  • 1 tablespoon fermented black bean sauce
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 tablespoon minced or grated fresh ginger
  • 6 scallions, white and light green parts only, finely chopped
  • 2 tablespoons toasted sesame seeds, divided
  1. Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
  2. Add tofu slices and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour all but 1 tablespoon oil out of wok and reserve for another use.
  3. Combine wine, stock, soy sauce, bean sauce, sugar, sesame oil, lemon peel and juice, and remaining 2 teaspoons corn starch in a small bowl and whisk to combine. Set aside.
  4. Return wok to high heat until lightly smoking. Add broccoli and cook, stirring and tossing frequently, until lightly charred on several sides but still firm. Add garlic, ginger, and scallions and cook, tossing constantly, until fragrant, about 30 seconds. Transfer broccoli and aromatics to a bowl.
  5. Return skillet to high heat. Give the sauce mixture a quick whisk, then pour it into the wok. Cook, stirring, until thick and glossy, about 30 seconds. Return broccoli and tofu to pan. Add 1 tablespoon sesame seeds. Remove from heat. Turn with a wide spatula until all pieces are evenly coated. Season to taste with more salt as desired. Transfer to a serving platter, sprinkle with remaining sesame seeds, and serve immediately.

To dry tofu, line a rimmed baking sheet with paper towels. Place tofu slices on top in a single layer. Cover with another layer of paper towels and press gently to remove excess moisture.

Korean Ground Beef Egg Rolls


  • 1 pound lean ground beef
  • 1 Tablespoon sesame oil
  • 3 cloves garlic , minced
  • 1 teaspoon fresh ginger , minced
  • 1/2 cup brown sugar
  • 1/4 cup lite soy sauce
  • 1/2 Tbsp Sriracha [use less if you don’t like spice!)
  • 24 egg roll wrappers
  • 10 Napa Cabbage leaves , torn into small squares using the most tender parts
  • 2 Carrots , cut into matchsticks
  • oil , for frying
  1. Heat a large pan over medium high heat.
  2. Brown the meat with sesame oil, garlic and ginger.
  3. Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
  4. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
  5. Remove meat from pan, and add in the carrot sticks.
  6. Cook for 3-4 minutes until they are slightly softened.
  7. Let the beef and carrots cool.
  8. Working in sets of 4 lay out your egg roll wrappers.
  9. Add a small square of napa cabbage to the egg rolls.
  10. Add 5 or 6 carrot pieces and two tablespoons of beef.
  11. Wet the sides with water using your finger.
  12. Fold the sides in and wet the folded in sides.
  13. Roll closed like a burrito and set aside until you finish all 24.
  14. Freeze on a cookie sheet or tray without them touching each other.
  15. From frozen, fry for 3-4 minutes in 350 degree oil.
  16. Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.

UN-Stuffed Cabbage Rolls


  • 1 head cabbage, chopped (about 4 cups)
  • 1 lb ground meat
  • 1 1/2 – 2 cups (1 small head) cauliflower rice *optional
  • 28 ounces diced tomatoes*
  • *alternative: use 14oz diced tomato and 28oz marinara sauce.
  • 1/2 cup low-sodium beef broth or 1 beef bouillon cube
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp Italian seasoning
  • 2 Tbsp soy sauce
  • 1 Tbsp worcestershire sauce
  • 1/2 tsp pepper
  1. Brown meat in skillet, drain liquids.
  2. Add all ingredients to the slow cooker.
  3. Stir to mix well.
  4. Cook HIGH 3-4 hour or LOW 6-8.
Serving Suggestions

Serve with thick slices of Rye bread, or boiled red potatoes with butter and parsley. Add a dollop of sour cream.

“The Best ‘Doctored’ ” Baked Beans Ever


  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  • 3 large cans (28 ounces each) pork and beans
  • 3/4 cup barbecue sauce
  • 1/2 cup brown sugar
  • 1/4 cup distilled or cider vinegar
  • 2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.


This is another one that has a great set of photos that go along with the instructions. Check it out with the link above.