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!

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

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.

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

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.

Ah come on people! I was hoping for some fantastic firehouse recipes! whats up with that?

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.

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!

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!!

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

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.

Sure, not a problem Jason...

Lt Trish K Stanfield
Pierce County Fire District #23
Ashford, WA
Thanks!

by all means! They're great recipes, send them everywhere!

Hello people; cooking has been a long time passion of mine, nothing to fancy just good to eat, been doing it most of my life. During my 18 years of marital bliss I got to do an occasional meal, had some specialties the wife and kids loved, but since my divorce some 10 years ago I have expanded my book quite a bit. Anyways as I sit here this morning wondering about a little seasonal timber morsel that I just can’t get enough of I’m wondering if anyone loves them as much as I do and have you found any yet???

If you have to ask what I’m talking about, you don’t.

are you talking about morels?

Well I was going to make some smart arse remark about not knowing what I was talking about but control got the better of me and I realized there is more than 1 timber morsel….yes morels…found any??? Went today, looks to be about a week early here.

I am in Washington State, and up in the mountains.. We just had snow yesterday, but sun today.. so I figure if it holds on for a few more days, then I should see some.. a bit too cold though... yummy! One of my favorites!

Conditions are almost perfect here, just need a little more ground temperature, my walk yesterday, although did not yield any, everything in the timber points to any day now. I’ve been hunting these little delicacies for over 30 years and even have dreams about them as the season approaches, usually about finding the “mother load” but I never have, maybe this year.
Since this is a cooking group; egg bath, dip in crackers crumbs and fry in butter….yea I know and if you are watching anything about healthy food…forget this one, but remember you may have walked 5 miles to find them and there only available for a short time.

I'm lost. What are they?

mushrooms..Morel mushrooms..delicious too!!!

Beautiful!!! Way to go!! So how are you preparing them?

Trim off the nasties, cut in bite size pieces and soak in saltwater for about 12hrs or so, protein is good for you but I don’t like to eat bugs. Remove and let dry on a paper towel, dip in egg/milk mixture, dip in crackers crumb, fry in butter till golden brown. You can also dip in batter but who wants to cover the taste. Another recipe I did last year never had done this always though it was a waste of good shrooms is to make mushroom soup it was absolutely the best ever. Just heard today there are selling for $35 a pound.

Jason that’s not funny, I got lost once; when you find a morel you need to get down on your hands and knees cause there are more. You have to remember you are in the middle of a heavily wooded area and when you find them you loose track of everything else, that dreaded tunnel vision, I got this once and after picking a nice mess looked up and realized I had no clue of where I came from, I wouldn’t call it scary but was a little discerning. Took me about half an hour to find a landmark I recognized, wouldn’t have taken that long but I found another nice mess....:)

LOL, now I'm REALLY confused...............

Alright, in keeping with the biggest loser contest thats starting, and needing to shed some excess baggage myself, I'm looking for recipes that would satisfy a normal firehouse crew but actually be good for you. Most of mine are pretty heavy on calories. Anyone have any? Even salad ideas would rock, because quite frankly, I'm not that experienced in that area, so I need all the help I can get!

Here is a chili recipe I got from Weight Watchers. (Gotta give credit where it's due!) It tastes great hard to believe it's good for you!

1 lb lean ground beef
2 cloves garlic (finely chopped)
2 T. Chili powder
1 t. ground cumin
1 28 oz crushed tomatoes
1 can 15 oz kidney beans (rinsed and drained)
1 sweet onion chopped
1/4 cup diced chiles
2 T. tomato paste

Brown ground beef with garlic. Drain fat. Add chili and cumin. Mix all ingredients in a slow cooker. Cook on high 4-5 hours.
Sometimes I mix it up by substituting turkey sausage instead of ground beef.

Using fresh ground venison will give it a different taste also. You may need to add a dash of montreal seasoning to it though.

http://www.signonsandiego.com/news/2009/nov/01/long-road-firehouse2/

Every firehouse should have a classically trained chef. There was a video news shot a few weeks ago. OMG did it look good.

Most of what I cook there is no recipe for. There may have been once, but I don't like to cook with too much written down, and have adapted and adjusted things over time.

We are thinking of having a cook off at the fire house, simply because there are a few of us who want to challenge each other in a competition. It might even be Iron Chef style, with a secret ingredient.

our firehouse breakfast fundraisers we have every month we cook good food for and also when we cater weddings and company dinners in our rental hall but im not allowed to give away secrets
but what i can tell you is that iv learned alot from working these dinners and such

anyone got some good goose recipes im looking for a different way to cook it