Firepics-THE place for fire photographers - Firehouse Kitchen

South-Philly Style Roast Pork Sandwiches

Fri, 04 Jan 2013 22:28:14 -0600

Easy single person meals?

Tue, 13 Nov 2012 07:33:39 -0600

Hi,

I recently Joined University Fire Department in Fairbanks Alaska. We don't always have shift meals, and apparently every rookie that comes in just eats complete junk for the majority of their probation.

I've gotten to the point were I don't want to do that anymore, and find most of the things I've been eating repulsive, but I have very little cooking knowledge or experience.

Do you guys know of any fairly easy meals that you can cooks for 1 or keeps alright for leftovers?

Thanks,

John

Easy tasty potato salad

Tue, 29 May 2012 14:41:02 -0500

I have been playing with this potato salad recipe for a while now, and I think I have finally come as close to getting it right as I will. This is fairly easy, and is good for a firehouse crew of 6-8 guys.

(1) five lb bag of standard russet potatoes, peeled and diced into 1/4" pieces

(1) package of bacon, cooked crisp, drained & chopped/diced.

3-4 heaping tablespoons mayo

3 tablespoons of white vinegar

3 tablespoons of sugar

1 tsp of coarse black pepper

1/2 tsp of cajun seasoning

Start by cooking the bacon in a frying pan or baking in the oven, turning often until crisp/drain on paper towel. While you are cooking the bacon, peel the potatoes.

Place the potatoes into the water and bring to a boil. Once the water comes to a boil it will not take long to cook- check frequently with a fork so that the fork goes through the semi-soft potato pieces. Drain into a colandar.

**VERY IMPORTANT** THIS IS CRITIAL TO STOP THE POTATO PIECES FROM COOKING!!!!! Fill the pot back up with COLD water. Immerse the drained potato pieces into the cold water and give a stir to shut down the cooking process. Re-drain them in the colandar, and rinse off with more cold water.

Mix in the mayo, bacon pieces, vinegar, sugar, pepper & cajun seasoning. Blend well. Chill for 1 hour.

blue burger

Mon, 18 May 2009 12:21:50 -0500

My wife has been bugging me for a "real" burger for a week now so I made them for lunch - now I have to top them for dinner....

Feeds 2-3 hungry people.

1 lb ground beef

1 med. onion

half pound bacon ( I used pre-cooked to save time).

BBQ sauce

[url="http://www.mccormick.com/Products/GrillMates/Dry-Rubs/Grill-Mates-Steak-Rub.aspx"]Steak rub[/url]

Bleu Cheese crumbles

Cut onion in half and slice thinly put on foil with about 3-4 T. of BBQ sauce and 8 slices of bacon wrap up and put on a grill on medium to high heat for about 20 minutes.

Take half a teaspoon of steak rub and 3-4 T. of BBQ sauce mix with beef. Make 4 golf ball size balls out the bleu cheese, make 4 equal size burgers wrap meat around the balls of cheese. Grill to desired doneness. Serve on toasted bun smothered with the onions and bacon. Have LOTS of napkins on hand!

Gabby's Cornbread "Pseudo-Soufflé"

Fri, 09 Jan 2009 22:23:21 -0600

INGREDIENTS:

1 can creamed corn

1 can whole corn

1 box Jiffy cornbread muffin mix

1 stick sweet cream butter

8oz sour cream

DIRECTIONS:

- combine all ingredients in a bowl

- pour into an 8" x 8" or 9" x 9" dish (I use glass or aluminum foil pans)

- bake at 325*F for 45 minutes until the edges are golden

NOTES:

This is a casserole/souffle, it is NOT cornbread so if it is loose and creamy in appearance, it's supposed to look like that. It has been commonly mistaken for cornbread because of its golden crust.

For a hungry fire station of folks, a couple of these will provide an adequate side dish.

Chili Dip

Tue, 09 Sep 2008 09:30:52 -0500

as seen here in the bottom of that photo. this is a real quick and easy recipe for a chilli dip.

1 - can of hormel chilli with beans

1 - package of monterey jack cheese

1 - package of cream cheese

Take a "pie" sized pan that is safe to put in the oven.

Spread the cream cheese along the bottom of the pan.

Spread the chilli evenly along the top of the chilli.

Cover with PLENTY of cheese.

Bake for around 15 minutes at 375 degrees.

Its really good... and really easy.

Serve with tortilla chips... the bigger the better.

Easy Pasta Dish

Tue, 09 Sep 2008 09:25:55 -0500

This is an easy pasta dish that I make at the FD. It can feed around 6 guys.

2 - boxes of ziti (buy wheat, its better for you)

2 - packages of sausage (I like the spicy sausage)

1 - green bell pepper

1 - large onion

2 - packages of shreded cheese (monterey jack)

1 - large jar of spagetti sauce (I use one of the chunky styles with vegi's in it)

Boil water and put in the two packages of ziti. Cook until they are al dente.

Chop the sausages into one inch pieces. Cook in a skilit with some olive oil. Cook until they are done.

Place the cooked sausage and ziti into a large dish (for the oven)

Chop up the pepper and the onion (don't cry)

Save the grease from the sausages and cook the chopped peppers and onions. Add some more olive oil if there isn't enough grease.

When they are cooked, a light brown and soft, place them in the pan with the ziti and sausage.

Pour the jar of sauce over the contents of the pan. Stir it all up, make sure everything is evenly spread out.

Cover the pasta mixture up with the cheese.

Bake at 375 degrees for around 20 minutes. Just until the cheese is nice and melted.

I have done this and added some chopped chicken breast. That was good too. Feel free to add some spices to the mix also.

I usually grab a large loaf of bread to serve with it.

Curry Chicken

Wed, 03 Sep 2008 23:03:43 -0500

Looking for a good CURRY Chicken reciepe.

Mt. Weather FD Pasta

Thu, 17 Apr 2008 12:18:29 -0500

All of the guys at my station love this dish. /tongue.gif' class='bbc_emoticon' alt='' />

The amounts will vary depending on how many your going to feed, this is for 6 hungry Firefighters.

5 boneless/skinless Chicken Breasts

1 bag of Chipolte pepper cheese

2 jars of 4 cheese alfredo sauce

2 boxes of penne pasta

I take the chicken breasts and mix in several spices early in the day, like a dry marinade no liquids, just rinse chicken off before adding spices.

Use poltry seasoning, mesquite, pepper(red, black, white) cajun seasoning, garlic, and you can add any hot spice you like. Our station tries not to get too hot,

montreal steak season. I try to keep as much seasoning on the chicken as possible. when it is put in with the sauce it will cool it down just a little. /ohmy.gif' class='bbc_emoticon' alt=':o' />

I cook the chicken on the grill, at a very hot temp. fast and quick, a little burn on the chicken is not bad....a little

let the chicken rest/cool while you cook the pasta, I also take the alfredo sauce and heat it up.

cut or pull chicken into small bits or strips, put in sauce and let cook until warm.

add the sauce to the pasta and add the bag of cheese.

mix all together until pasta and sauce is well mixed.

serve

ENJOY share the brotherhood and have shift meals

Saturday Sweet Surprise Pizza

Wed, 13 Feb 2008 11:49:57 -0600

Pizza with a sweet kick!

I usually make two of these for a crew of six.

2 packages of Martha White or store brand pizza dough mix

1 large onion

3 tbls brown sugar

3 tbls margarine

1 bell pepper

2 Roma tomatoes

1 package of pepperoni (may substitute sausage or Canadian bacon)

2 cups shredded mozzarella cheese

1 large can spaghetti sauce

Pre heat oven to temperature on the dough mix package. (On our crappy oven, 500 degrees means "ON")

Slice or chop onion and pepper.

In a large skillet, melt the margarine and brown sugar

Carmalize the onion and pepper in the skillet until they are soft. Keep warm on low heat.

Make double batch of pizza dough as per package directions.

While dough is rising, slice tomatoes to look like sliced pepperoni

On a large tray, spread the pizza dough, pinch up the edges

Pre-bake the dough until it has a hard surface and begins to turn brown

Spread the sauce on the dough. Use a lot!

Place the pepperoni and Roma slices on the sauce. Alternate them if you like.

Sprinkle the onion-pepper-brown sugar mixture liberally over the sauce, pepperoni and tomatoes

Cover everything with cheese so that when it melts, it seals it all in.

Bake until the cheese is melted and begins to turn brown.

Serve with salad.

Capt. Keith Schumacher

Atlanta Fire-Rescue

Atl Engine23 Easy Pot Roast - Crock Pot

Wed, 13 Feb 2008 11:23:14 -0600

This one is SO easy...

Do this in the morning. 11:00hrs at the latest.

Get a beef or pork roast. Size depends on your crew. I usually guess at about 1/2lb per man. Get boneless if you can - the bone is heavy and can be deceiving.

In a crock pot, (I bought a big one for the firehouse) place the roast. Add a package (or two) of onion soup mix. Kitchen Bouquet is also good.

Add 1 1/2 to 2 cups of water. You can also use canned beef broth.

Chop one onion

Chop one bell pepper

Slice two stalks of celery

Slice three or four carrots

Cut up about eight or ten red potatoes

Put it all in and cook of high for five to six hours.

This makes the place smell good all day. Any cheap-***** who have not bought in to dinner will re-consider...

At dinner time:

Pull the meat out and place it on a platter. It may be so tender, it falls apart.

Add one (or two) cans of Cream of Mushroom soup to the vegetable mix and stir.

Serve over rice.

revere chicken

Wed, 13 Feb 2008 09:30:43 -0600

here is a chicken dish that i make in the station amounts can be changed depending on how many your cooking for

chicken breasts boneless skinless 1 whole breast per person

2cans of cream of chiken soup

2 cans of cream of celery soup

2 cans of cream of mushroom soup

3 cups of uncle ben's rice

mix all of soup in a large bowl with the rice

ina a large baking pan put about 6 pads of butter down 1 in each corner ,2 in the middle then pour all of the rice soup mixture into pan and smooth out to an even layer

place chicken breasts on top of rice/soup layer

put a pad of butter on each breast sprinkel lightly with salt pepper and garlic powder

cover pan with tin foil and bake at 350 for an hour and a half to an hour and 45 minutes and serve

some vegetables and garlic bread go good with this

enjoy fbrfde4

A good "basic" meatball recipe!

Sat, 19 Jan 2008 12:48:00 -0600

Making good homemade spaghetti gravy is hard enough. It is a lot of work and to do it right takes 6-8 hours. We usually dont have that kind of time in the firehouse. So if you want to make a good spaghetti dinner in the firehouse one night, try this meatball recipe, which will do WONDERS for any "store bought" red gravy. (A side note to the red gravy- dont skimp and buy cheap stuff! I know spaghetti gravy isnt cheap, but dont compound the matter by purchasing the cheap stuff! I like Franchesco Rinaldi, for 4-6 servings, I buy 2 large jars of "traditional", one medium jar of "mushroom" and 1 small jar of "3 cheese"). No matter how you go with the red gravy though, these meatballs will cover up the fact that you used store-bought red gravy!!!! This only takes a few minutes to make, and since you can bake these, you can concentrate on other parts of the meal while they are cooking.

Serves 4-6 with leftovers. (2 boxes standard #9 spaghetti pasta and the above recipe for the red gravy. Also dont forget salad and ITALIAN bread!)

Preheat oven to 375.

1.5 pounds of lean gr. beef (try to get as lean as possible.)

1 pound gr. pork

1 pound gr. veal

1 small can tomato paste

1 tbs oregano

1 tbs basil

3-4 garlic cloves, finely chopped or put through a garlic press

3/4 cup of grated parmesean

Italian bread crumbs as needed

mix all ingredients well, using the bread crumbs to "dry" and hold the mix together as needed. Now go to the TV room and grab 2-3 other guys who are watching Dr. Phil and get them to help you roll the meatballs. I like mine just a bit bigger than golf balls, as they bake nicely without drying out in about 35-45 mins.

Place them in a glass baking dish or a deep cookie sheet, as there will be grease produced. Throw em in the oven for 35-35 mins. When they come out, drain them on a paper towel for a few minutes and then toss em right in the gravy!

PS- You can fry these if you want, but I prefer baking for a few reasons- it cooks them all evenly with minimal effort, this kind of a quantity will require 2-3 frying pans or multiple "batches" in one frying pan, plus if you just put them all on a baking sheet at one time, you can then work on the rest of the meal while you wait for these to bake, versus having to constantly tend to them if they were in a frying pan!!!

Bread-Pot Hot Cheese Dip

Sat, 19 Jan 2008 12:19:35 -0600

Here's a good one to serve at the Firehouse during a football game or new years day or any other special occasion.......Good for about 6-10 people depending on how hard they hit this.....which will be hard!!!!

1- 10" round bread loaf, I prefer a white or sourdough loaf.

1- 8oz package cream cheese, softened

1- 2 cup package shredded cheddar cheese

1.5 cups of sour cream (this works out to about 2/3rds of a 16oz container)

1/2 cup of chopped scallions (green onions.)

2 cups finely diced or finely cubed ham (I buy one plain ham steak, avoid "honey" or "smoked" flavors)

3oz (1 can) mild green chilie peppers, drained and chopped

1 tsp Worcestershire sauce

*********

-Preheat oven to 350

-Carefully cut a hatch in the bread by slicing it open across the top. Save the "lid" that you cut off.

-Hollow out the loaf, being careful not to puncture the bottom. Save the pieces you tore out from the center, creating a "bread pot". You can toast these and use them for the dip later.

-In a bowl, blend the three cheeses well. Add the ham, scallions and chilies, and worcestershire and again blend well.

-Spoon the mix into the bread "pot". Replace the "lid" Wrap the entire thing in foil all the way around. (If you dont have commercial foil, use normal kitchen-sized foil crossed in a + shape.)

-Bake at 350 for one and a half hours. Serve warm, with the toasted bread pieces, or chips (I prefer Fritos "dipping" corn chips but thats me.)

The BEST PART is the LID by the way!!!!!!! When you take it off, cut it in strips!!!!!

Spinach & Artichoke Dip

Mon, 24 Dec 2007 01:53:56 -0600

Cyber's Spinach & Artichoke Dip

3 cans artichoke hearts - well drained and chopped

3 cups Hellman's REAL mayonnaise

16oz (one of those big family sized cans) grated parmesan cheese

2 packages thawed creamed spinach (preferably in parmesan cheese sauce)

salt and pepper

crackers and/or melba toast to serve with dip

in a large bowl combine 3/4 of the parmesan cheese and all of the mayonnaise

chop artichoke hearts and blend into mixture

blend in creamed spinach then add remainder of parmesan cheese

add a touch of salt and pepper

spread into a glass 13x9 dish and bake for 30 minutes at 350* and serve hot

**optional - top with diced tomatoes**

NOTES

- you can add a 3rd package of creamed spinach to balance out the artichokes but decrease the mayonnaise by 1/2 cup so that the dip isn't runny

- you can choose to add well-drained chopped spinach instead of creamed spinach; use 3 packages of spinach and only 3 cups of parmesan cheese, adding more parmesan for thickening the dip or for taste

If anyone has any other good tweaks to this recipe, don't hesitate to post them...I'd love to try them out. I've thought of thickening the dip further with some mozzarella or swiss cheese but I'll try that with a small recipe first! LOL!