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Firehouse Cookbook
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A place to share recipes used in your firehouse, give and get advice on cooking, and just firehouse kitchen stuff!!
Members: 73
Latest Activity: 1 day ago
Firefighter Forum, Rescue & EMS Discussion
What's for dinner ?
Started by Al Westbrook Mar 16.
Comment Wall
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Comment by Trisha on April 2, 2009 at 2:50pm -
Sure, not a problem Jason...
Lt Trish K Stanfield
Pierce County Fire District #23
Ashford, WA
Thanks!
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Comment by J Brooks on April 1, 2009 at 6:51pm - If it is OK with you guy, may I add your recipes to the FFN cookbook? If so, I need to know name, department and Location for credit to the recipe. Or, you can email all of the above to jason@jbrescue.com. Once I get a few more recipes, I will start posting the cookbook and updating it as more recipes come in.
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Comment by Jason Koontz on March 28, 2009 at 1:06pm -
Here's an awesome clam chowder recipe. Comes from an English Pub that used to be around. Makes about a gallon, but no worries. It gets better everytime you reheat it!
3 ounces bacon
1 small chopped bell pepper
1 ounce minced garlic
5 tsp minced parsley
2 diced carrots
3 diced celery stalks
20 ounces chopped clams with juice
1 1/2 quarts mashed potatoes
1/2 gallonmanufacturer's cream
1 tsp salt
1 tsp pepper
1 tsp dried sweet basil
1/2 tsp dried dill
1 tsp dried tarragon
2 tsp dried thyme
In a large stock pot, saute bacon until crisp. Add bell pepper, garlic, parsley, carrots, celery, and clams with juice. Simmer until vegetables soften. Add mashed potatoes and cream. Bring temperature to scalding. Add herbs and spices. Bring to a boil, being careful not to scortch the cream. Adjust seasonings as needed
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Comment by Russell McLean on March 26, 2009 at 11:50pm -
Here is my Chili recipe, which won our Department cookoff......I always make this at the station the day after we come back from Live Fire Training....it always draws a crowd!!!
6 lbs. ground beef
2 large diced onions
2 large bell peppers, diced
5 dashes or so Tabasco Sauce
1 clove chopped garlic
2 teaspoons oregano
2 teaspoons black pepper
2 teaspoons cumin
12 ounces chili powder
6 teaspoons salt
12 teaspoons Kitchen Bouquet
4 16 ounce cans tomato sauce
4 16 ounce cans crushed tomatoes
5 ounce can jalapeno peppers(or 2 medium fresh ones, diced)
Brown meat in oil(just enough to cover the bottom of your pot)over high heat. Add bell peppers and onion and saute until soft. Add Tabasco, garlic, oregano, black pepper, cumin, chili powder, salt , Kitchen Bouquet, tomato sauce, crushed tomatoes, and jalapenos. Simmer for at least 2 hours, taste to correct seasonings, and add flour or water to thicken or thin.
Remember, true Texas chili DOES NOT HAVE BEANS. This makes a ton, but it freezes great, and is really not that spicy. It has a nice little afterbite, add crackers and a cold beer....ENJOY!!
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Comment by Trisha on March 26, 2009 at 4:10am
- Cute Bonnie!! And thank you for your contribution! I would love to get some other recipes as well.. But I do love cherrios the best!
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Comment by Bonnie on March 25, 2009 at 6:02pm - I have a few recipes that I will post soon. Right now the best I have is poor cheerios in bowl. Top with milk. Served best with a spoon.
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Comment by Trisha on March 21, 2009 at 11:19pm
- Ah come on people! I was hoping for some fantastic firehouse recipes! whats up with that?
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Comment by Trisha on March 19, 2009 at 2:34pm
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Hi Jason!
Thanks for the invite... And away we go....
My absolute favorite in terms of tasty, quick, and easy is Pasta Carbonara.. Beautiful! It takes about 10 minutes for all.. and that is while waiting for the pasta to cook.. It's really nice with a salad, and garlic bread.. Thanks Mom!
PASTA CARBONARA
1 lb spaghetti (or angel hair pasta)
¼ to ½ lb bacon
2 cloves garlic (or about a teaspoon of the already minced)
2 large eggs
Black pepper
½ cup parmesan cheese, plus extra for table
Bring large pot of salted water to a boil. When its boiling, throw spaghetti in. Most dry spaghetti takes about 9 or so minutes to cook, and you can make the sauce in the meantime.
Cut the bacon crosswise, about ½ wide pieces. Put them in a skillet and cook for about 2 minutes, until fat begins to render. Add garlic and cook another 5 minutes until the edges of the bacon just begin to crisp. Don’t overcook cause if they get too crisp, they wont meld with the pasta.
Meanwhile, break the eggs into a large bowl, the one you will serve the pasta in, and beat them with a fork. Add pepper, and parmesan cheese, and mix. Set aside.
You can remove the garlic from the bacon pan at this time, if you wish.. I leave it in cause it tastes good. If it looks like too much fat in the bacon pan, you can discard some, but you’re going to toss the bacon with most of its fat into the pasta.
When it is cooked, drain pasta and immediately throw it into the beaten egg bowl. Mix thoroughly. The heat of the hot pasta will cook the eggs and turn them into a sauce. Add the bacon with its fat and toss again. Serve immediately while hot. Add some extra cheese to top it off, and voila! Serves 4-6.
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Comment by Jason Koontz on March 16, 2009 at 6:09pm
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This is one I make when we're planning on a busy day. Start it early, its done at dinnertime, and ready to go no matter how bad the call volume.
INGREDIENTS:
2 to 3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
2 pounds Italian sausage
1 large clove garlic, minced
1/2 cup chopped onion
1 can (15 ounces) stewed tomatoes
2 cups chicken broth
1 can (6 ounces) tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped
PREPARATION:
Lightly grease or spray slow cooker; place potatoes in bottom of pot.
In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
Serve as is, with crusty bread, or with rice.
You can use just about any sausage you want. I use about 2-3 lbs of italian sausage, bbq'd and sliced into pieces about 1/2 inch thick
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Comment by Deanna on March 16, 2009 at 4:45pm - I would love to get new recipies. I can't cook worth a bean. If I recall our department has a cookbook, maybe I can share.
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