Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Hi! I am Betty. Welcome to Betty’s Kitchen! Today, we’re going to do Sloppy Joes. I am going to call them Extra Sloppy, Sloppy Joes because of the way they are assembled but first, let start browning the ground that it goes in to the Sloppy Joes.
What I have is one pound of very lean ground beef. It’s 4% fat. I know you can buy varieties that are 8% fat and then up from that to quite a large percentage of fat. So, I’ve tried to get the lowest I can find and not only do I like the fact that there is not a whole lot of fat in it at the beginning but that means that when I cook it, as in this case browning it on top of the stove, there will not be a lot of fat to have to drain from it.
So, I am going to get started here by just placing this in a skillet. There was a little bit of juice there and that’s fine. We don’t need to worry about that. We just set that container aside and when I turn this on, I probably should have had a hot skillet. It doesn’t really matter that much. I am going to get a practical angle at this and start pulling it apart and let the heat get to it. I will just continually mash on this and stir it around, keep it moving while it is under heat. I think I’ll probably be raising the heat in a few minutes. I just need a little bit of time to get it out of that square shape and into chunks like this. I do not want it to end up as chunks and the more lean that you have in your brown beef, the harder it is to get it into a nice, crumbly, brown beef but that’s our goal. So, let me work on this a little bit and then I’ll come back and show you the next few steps in making Sloppy Joes.
Now, I’ve been browning this ground beef and I don’t see any pink in it anymore and this is nice and crumbly. What I want to do is see if it generated any juice that needs to be removed. So, I am just going to tilt the skillet and you can see there’s a little bit there. So, what I am going to do is turn this off and move this to a convenient burner and take a spoon and just dip those juices out. Actually, this looks more like colored water than it does like grease because this was so low in fat.
So, right there I have the ground beef prepared. So, let me move over to my workspace and I’ll show you what I am going to do with it. I am just using a pre-package mix for Sloppy Joes. It can be any bran you want but you need to follow the instructions for that brand, unless you have your own ideas about it. This particular brand, I need to add this mix which has all the spices that I need. It’s much easier than coming up with the individual spices or self making your own home grown Sloppy Joes. If I were making it in a huge pot to serve a lot of people, then I would do it from scratch but for a quick supper of lunch, I will just use the pre-packaged and do it very quickly.
So, we have the mix and on the instructions, we’re required to have tomato paste, any brand you want, 6 oz. And then we will be adding 1 ¼ cup of water. I have made this warm water because I don’t want to cool the meat back down. So, let me just move between my counter top and cook top, sprinkle in the seasoning mix. I try to get that fairly, evenly sprinkled. It’s not so important. We’ll be mixing it and then spoon it the tomato paste. Now, this is not tomato sauce, so be sure you get tomato paste to do this. If you get tomato sauce, the flavor would not be as tangy. There would not be as much as tomato flavor and it would be a lot runnier which means that it would not be a good application for our Sloppy Joes which will go on a bun when we get them prepared. That’s about all I’m trying to get out of there, so let me spoon that out. And then the water I mentioned, 1 ¼ cups.
So, you can just put all of these in at the same time because they’re all getting mixed together and then turn your burner back on. I am trying to get low while I get this mixed together and then just combine. You can see it will not be hard at all for you to blend these. You need a skillet that is large enough to handle this. So, if you have a small skillet, you maybe kind of running over the edges. So, just plan ahead and make sure you have a medium sized skillet. I’ve chosen one that’s Teflon coated. It doesn’t have to be. You can use an iron skillet. You can use the stainless steel skillet, whatever you prefer. But the browning generally is done in some type of skillet rather than a sauce pan or anything like that.
So, you could see I’ve pretty much good at mix together and once it’s mixed, completely, I am going to turn the heat up and the time requirement on this is about 10 minutes. So, I’ll watch the clock and make sure that the timing is right, so when I come back, you’ll know how long I have cooked the Sloppy Joes but right now, I am going to turn this up a little bit and just keep stirring as this cooks and take me—I look at the clock and I’ll see you in 10 minutes.
It’s been 10 minutes and this looks perfectly done, so I am going to turn off the cook top burner and bring this over and put it in some type of serving bowl. You’ll see the consistency that you’re looking for. If you use too high heat, then it maybe more solid and it may not want to spread very easily on the buns. So, we’re looking for a consistency that is spread able on buns. That’s what we have. So, we put this back and we’ll start to assemble our plate.
Now, I’ve put a few goodies on here because just the Sloppy Joe alone, you might, not seem like much although, this one is something that I’ve told you already was going to be Extra Sloppy, Sloppy Joe. This was served in a Kentucky restaurant about 40 years ago in this method and I always liked it. And I’ve always used it for my family. So, you need some kind of bun. I’ve used a whole wheat bun and we’re just going to separate that and I’ll be placing that top on it just a second.
The first layer is going to be a Sloppy Joe. So, just put the amount that you think you would like or your guest would like. The next layer is going to be coleslaw. Remember that a creamy shortcut coleslaw that we did earlier. If you didn’t see it, go back and look at the video and that will show you a very quick way to make coleslaw. You can use any kind of coleslaw. You can buy it at the deli section of your supermarket if you like but that needs to go on top. I don’t want to mash it down too much, so just kind of put the amount that would probably fit all right without running off the edges and then arrange it just a little bit. You want a good portion of that and it may fall off the sides; that’s why it’s sloppy. And then, to top it off, we have sliced tomato. You want to get a large tomato so that it’s about the size of the bun. So, it makes a nice layer in this stack that you’re putting together. And thank goodness, we’re through stacking. So, you’ll put the top on and that’s our special Extra Sloppy, Sloppy Joe. So, if you want to combine that with a few crunchy things, these are made by Frito Lay. I can call them munchies. I got a few slices of apple and I’ve got a nice, glass of apple juice, so complete lunch or dinner if you like.