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September 20, 2017
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Cooking Tips and Recipes for Firefighters

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Potatoes HashBrown Casserole

  • Two or three bags of frozen diced hashbrowns.
  • 1 bdl. of green onions.
  • 1 large onion
  • 2 2lb bags of shredded cheddar cheese.
  • 1 stick butter
  • salt pepper (lots of pepper) In a large pan, put in one bag of hashbrowns.
  • Cover with shredded cheese.
  • Cover with diced green and regular onions.
  • Cover with salt and pepper.
  • Put the next bag of hashbrowns on top of that and repeat process until you have no more left.
  • Top with butter.
  • Cover pan with foil and bake at 425.
  • Stir every 30 min. and add butter as needed.
  • Bake until taters are tender.
  • Be sure to properly season at the table.(add more black pepper)

Recipe by Firefighter: Scott Mounger - Marianna, Arkansas Fire Dept.

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Cotolete Di polo(Chicken Cutlets)

  • Chicken breasts
  • Bread crumbs
  • eggs
  • flour
  • salt and pepper
  • Prepare a frying pan with enough oil to fry the cutlets.
  • Take the eggs and mix in a bowl with salt, pepper and parsley .
  • Prepare a bowl with enough flour in it to dip chicken.
  • Take a breast of chicken and dip it in the flour so that it is covered.
  • Place chicken in egg mixture, cover completely and pat into the breadcrumbs so that it's all covered.
  • Simply fry in the hot oil until brown and then repeat with the others.
  • **A great easy meal and a great side dish is a healthy salad. Enjoy.

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Chicken Francais

  • 2lbs Boneless Skinless Chicken Breasts
  • 4 Lemons
  • 2 Cups heavy whipping cream
  • 1 cup dry white wine
  • 1/2 lb butter
  • 3 cups flower
  • 4 eggs
  • Olive oil Salt and Pepper Fresh Parsley (Flat)
  • DIRECTIONS: Rinse Chicken Breasts and allow to dry. Lay breast flat and slice thin medalians from the top(normally 3-4 per breast 1/4" thick. Scramble the eggs in a bowl and season to taste with salt and pepper.
  • Dip the medalians into the egg then coat with flour.
  • Pre-Heat Oven to 300 degrees.
  • Fry the medalians on Med-Hi heat in butter and olive oil for approx 60 seconds per side to be golden brown(add butter as needed.
  • Place all cooked medalians into a large cooking pan 9" x 14" and place into oven to finish cooking through.
  • Take frying pan that was just used and add whipping cream and juice from three lemons and 2 tablespoons of butter to remains from the chicken.
  • Bring To a boil, add white wine allow to boil for 2 additional minutes.
  • Pour Sauce over chicken medalians.
  • Place back in oven for 10 minutes.
  • Garnish with thin slices of remaining lemon and chopped fresh parsley.

Recipe by Firefighter: Tony Morrone - Maywood Fire Dept. - Maywood, Illinois

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Spensieri`s Dish : Serves 4- 6

  • 1 pound medium shells
  • 1 pound bacon
  • 1 bag frozen petite peas
  • Salt and Pepper
  • 1 clove garlic (chopped)
  • 16oz Ricatta Cheese Chicken Broth {optional)
  • 16oz parmesan Cheese
  • Chop bacon into small pieces
  • Fry - medium heat
  • Heat till crispy (remove from flame when done)
  • Mix peas and garlic into bacon
  • Keep warm
  • Boil pasta In mixing bowl
  • add Ricotta and Parmesan cheese, salt and pepper to taste.
  • Drain Pasta and put pasta into mixture
  • Add bacon mixture to cheese mixture. (If mixture is tight add chicken broth) Enjoy!!!

Recipe by Firefighter: F. Spensieri - Saratoga Springs Fire Department, New York

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Spare Ribs

  • One rack of pork spare ribs( On sale hopefully )
  • about 3 cups of any type of store brand Bar-b-Q sauce soy sauce,
  • 1/4 cup brown suger,
  • 1/4 cup Worcestershire sauce,
  • 1/4 cup 1 can of beer pepper and salt Instructions
  • Put Bar-b-Q sauce with Soy, Worcestershire, sugar, and beer in a mixing bowl and mix.
  • Take the rack of ribs out and pepper, salt both sides. get the grill good and hot.
  • Place the ribs on the grill and brown both sides quickly. then start brushing on the sauce
  • Slowly cook, trun down fire or close dampers. keep turning and brushing every few minutes. Do this for 45 min.
  • Now cut the rack into single ribs. And place in a Lined ccasserole dish with all the remaining sauce poured on top.
  • put pan in the oven on low for a couple of hours. serve with potato salad, beans, and corn on the cob. yum yum...

Recipe by Firefighter: Steve Cox - El Paso Fire Dept.

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Wolfgang Will's Famous Pot Pie

  • One frozen pot pie (Any brand)
  • One microwave 

    Place pot pie in microwave for 5-6 minutes. Eat!

    Recipe by Firefighter: Will Howell - SMFD

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    Garlic Marinade

     
     
     
     
    Ingredients -
     
    1/4 cup Vegetable Oil
    4 cloves Garlic, finely chopped
    1 tablespoon chopped Fresh or 1 teaspoon Dried Rosemary Leaves, crushed
    1/2 teaspoon Ground Dry Mustard
    2 teaspoons Soy Sauce
    1/4 cup Red or White Wine Vinegar
    1/4 cup Dry Sherry or Apple Juice
     
    Preparation:
     
    Heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil, stirring frequently, until
    golden. Stir in rosemary, mustard and soy sauce; remove from heat. Stir in vinegar and sherry; cool

    Place 1 to 1 1/2 pounds boneless or 3 to 4 pounds bone-in beef, pork or lamb in shallow glass or plasticdish. Pour marinade over meat. Cover and refrigerate up to 24 hours

    Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade

    Remaining marinade must be boiled to serve as a sauce. Heat marinade to boiling, stirring constantly; boil and stir 1 minute
     




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