Best Dynamites Recipes

DYNAMITES

Steps:

• Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
• Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.

RHODE ISLAND DYNAMITES

Steps:

• In a very large stockpot over medium-high heat, brown the ground beef, stirring often.
• Add the chopped green and red peppers, onions, and garlic; mix well.
• When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning.
• Cover and simmer, stirring occasionally, for 2-3 hours.

RHODE ISLAND DYNAMITES

Steps:

• 1. Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
• 2. Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.

DYNAMITES

Steps:

• Dice peppers and onions.
• Put in pot then add hamburger, tomato sauce, salt and pepper to taste.
• Cook until peppers and onion are done to your liking.
• Then add the paste.
• Put on torpedo rolls.

DYNAMITES

Steps:

• 1. In large dutch oven, cook ground beef until browned,over medium-high heat. Salt and pepper meat to taste. Drain.
• 2. Add cooked beef to dutch oven and add all remaining ingredients (add water as needed). Cover and simmer for up to 4 hours.
• 3. Serve hot on your favorite sub roll with a side of potato chips, or macaroni or potato salad!

RHODE ISLAND DYNAMITES

Steps:

• peppers for the hot cherry peppers and reduce the amount of red pepper flakes. Ingredients 3 tablespoons water 1 teaspoon baking soda Salt and pepper 2 pounds 85 percent lean ground beef 1 tablespoon vegetable oil 2 onions, chopped 2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces 1/4 cup chopped jarred hot cherry peppers plus 2 tablespoons brine 1/4 cup tomato paste 5 garlic cloves, minced 1 tablespoon Italian seasoning 1 teaspoon red pepper flakes 1 (15-ounce) can tomato sauce 10 (6-inch) Italian sub rolls, split lengthwise Instructions 1. Stir water, baking soda, 1/2 teaspoon pepper, and 1/4 teaspoon salt together in medium bowl until baking soda and salt are dissolved. Add beef and mix until thoroughly combined. Set aside for 15 minutes. 2. Heat oil in Dutch oven over medium-high heat until shimmering. Add beef and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, about 10 minutes. 3. Add onions, bell peppers, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are softened, 5 to 7 minutes. Add cherry peppers and brine, tomato paste, garlic, Italian seasoning, and pepper flakes and cook until tomato paste is rust-colored and fragrant, about 3 minutes. 4. Stir in tomato sauce, scraping up any browned bits, and bring to simmer. Reduce heat to low and cook at bare simmer, stirring occasionally, until thickened (wooden spoon should leave trail when dragged through sauce), about 45 minutes. Season with salt and pepper to taste. Spoon filling into rolls and serve.

DYNAMITES

Steps:

• 1. Start off by browning the hamburg with the onions in a large pot.
• 2. Add all of the remaining ingredients.
• 3. Cover and simmer on low heat, stirring occasionally for about 75-90 minutes.
• 4. Spoon into a grinder or sub roll and enjoy!!