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Comment by Trisha Stanfield on March 19, 2009 at 2:34pm

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.

Comment by Jason Koontz on March 16, 2009 at 6:09pm

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

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.

Comment by Denise Co 29 on March 15, 2009 at 10:46pm

Hello and I will get some recipes on here in the next couple of days

Comment by Jason Koontz on March 15, 2009 at 12:49pm

GREETINGS ALL!!! Welcome to the kitchen, home of the one place we all need and love to discuss--our famous firehouse recipes! Chile, enchiladas, steak marinades, you name it, its welcome here!

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