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Firehouse Cooks

A place to share recipes,and just shoot the poo

Members: 411
Latest Activity: Feb 3, 2016






LETS COOK!!!!!!

Firefighter Forum, Rescue & EMS Discussion

Mexican-Truckie Poppers

Started by Jake Louden Apr 30, 2012. 0 Replies

FMFD Bow of Red

Started by Stephen. Last reply by JorDona Laiacona Mar 6, 2011. 1 Reply

Best Fried Chicken Recipe

Started by Samuel Yockey. Last reply by Tony Mar 10, 2010. 3 Replies

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Comment by Robert W. Kasting on February 25, 2013 at 8:31pm

where are all the recipes at ?

Comment by Robert W. Kasting on January 7, 2013 at 7:35pm

3-3-3  since I am retired, I cut the recipe down by a 1/3. I used breakfast sausage (1 lbs) 1 box of mac and cheese, and  tomatoes soup mixed with a can of water. I cooked everything separate and then put all together. My wife did not like the sound of it , but she tried it and like it. Can't wait for a carry-in

Comment by Jeff Boyer on August 20, 2011 at 7:18pm
Time to fire up the smoker if u can get the guys to get off their wallets. Get an electric smoker, soak the wood of ur choice in water for an hour at least. Now grill is small so u can use the beer can method and smoke them verically, reuse the soak water in the pan, line the bottom with woodchunks and cook for 4 to 5 hours finish up in oven @ 350 for an hour and enjoy
Comment by shadow5020 on August 20, 2011 at 5:19pm
3-3-3 Try this one it's fast easy 3 pounds of beef or sausage 3 boxes of kraft mac@cheese 3 cans of Campbells tomatoe soup cook all then mix together and let simmer for 15 minutes. Garlic bread also go's well with the meal.
Comment by Rachel on January 30, 2011 at 8:42pm
Sounds yummy Mitch! interesting to know that so many of the crew are Gluten-Free. WOW!
Comment by Mitch on January 29, 2011 at 10:27am
Rachel...I have a crew of 7 at my station. about half of them are on the Paleo diet (semi-gluten free) so all we do is make a meat and a ton of veggies(usually roasted) then you can substitute mashed cauliflower or sweet potatoes for rice or regular potatoes....hope this helps a little.
By the way, we are having grilled pork chops with chimichuri and roasted brussel sprouts, broccoli and cauliflower (toss em in olive oil with salt and pepper, roast at 400 about 1/2 hour)
Comment by Keith A. Morrone on January 29, 2011 at 5:45am
Man i have gained 10lbs since joining... cant wait to try some new recipe's....thanks for having me over.
Comment by Rachel on January 24, 2011 at 12:54pm
One problem I see with a career in firefighting...I am Gluten-Intolerant...I won't be able to enjoy all of the wonderful food! I guess I'll figure it out eventually!

stay hungry!!
Comment by Firewriter on January 17, 2011 at 9:20pm
Marianne ... Please, please, please post it!! This sounds excellent for a sunny-flavored meal (with some heat!) on a cold night at the station. I have done rice with Havarti and almonds, but never even thought about grits! Around here, people do love them!
Comment by Marianne L on January 15, 2011 at 8:40pm
I have a great recipe for seasoned shrimp over Havarti grits topped with a mango coconut pepper sauce. This is yummy!!!!!!!!!!
 

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