FIREMAN BOB'S VEGETARIAN MEDLEY MY WAY....
This is for those of us who are Diabetic and or Vegetarians.... I hope You enjoy! I'll be using this one as I lose more weight... Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Vegetables
Number Of Ingredients 20
Steps:
- Heat the oil in a Large Dutch Oven, add flour and stir till a rue forms, about 5 minutes Add onions, bell pepper, celery, mushrooms, and garlic and cook stirring until vegetables are softened, about 2 minutes
- Add all remaining ingredients, except for the green onions and parsley, and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid begins to thicken, then cook an additional 20 minutes. Right at the end, stir in the green onions and parsley.
- Serve with the hot sauce and a Crusty Bread! ENJOY !!!!!
FIREMAN BOB'S SLOW COOKER SPLIT PEA SOUP MY WAY...
Now Don't anybody faint..... Thought I would share this simple soup....
Provided by Bob Cooney @firemanbob65
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- In a large Dutch Oven, melt the butter over low heat. Add the leeks, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 8 minutes.
- Add the broth, remaining 1 1/2 teaspoons salt, pepper, ham hocks, carrots, and bring to a boil. Add the peas and bring to a boil again for 7 minutes.
- Reduce the heat to low and simmer for 2 hours, stirring occasionally.
- Once cooked, remove ham hocks and set aside.
- Using a blender, puree the soup in batches until smooth, add ham hocks back to the soup and serve hot.
- Top each serving with a dollop of sour cream, if desired.
- ENJOY !!!
FIREMAN BOB'S DUTCH OVEN CHICKEN
Slow and Tender is the main reason for a great dinner.....
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 10
Steps:
- In sauce pan, melt butter, saute curry powder, apples, and onions until onions are transparent. In a separate bowl, combine soup and cream and mix together. Combine the Curry,Apple,and Onion mixture and stir and blend with the soup and cream, blend well...
- While sauteing the mixture, rinse and pat dry the chicken pieces Salt and Paprika the chicken and place in large Dutch Oven. Pour the sauce mixture over chicken covering all the chicken.
- Cook in Dutch Oven at 200 degrees for 3 1/2 to 4 hours. I use Kingsford Charcoal, it cooks great and stays hotter longer. I cover the top of the Dutch Oven with one layer of coals and under the Dutch Oven, I place one layer also... You will become familiar with the " heat " of the coals and will be able to keep the temperature where it needs to be... Enjoy!
FIREMAN BOB'S HOUSE FIRE POTATO SOUP MY WAY...
Please know that this recipe is from my heart and is therapy for me today... This recipe today kept me moving forward and hopefully will get me through the next few days.... I hope You all enjoy this as much as I do... Love, The Fireman .....
Provided by Bob Cooney @firemanbob65
Categories Other Main Dishes
Number Of Ingredients 17
Steps:
- In a large Dutch Oven, put the water in and add the potatoes, salt, and onions and bring to a boil for 5 minutes. In a large skillet, mushrooms, carrots, poblano, jalapenos, garlic and cumin, and slowly cook till all is tender. Place the " skillet " ingredients into the Dutch Oven with the hot sauce and simmer for 60 minutes very low and slow.
- Once the soup is cooked, using an Immersion Blender, ( Boat Motor ) Blend till all is smooth.
- In a bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened to your liking.
- Turn heat off, and add the cheeses, stirring until melted. Top with the green onions. ENJOY !!!!!
FIREMAN BOB'S NOODLES AND SHORT RIBS SOUP MY WAY..
It's that time of year and I wanted some kind of hearty soup. What I came up with is a treasure of Beef and Noodles and great taste ! I hope You enjoy this Hearty soup like I do. I took a pot of this to the Fire Station and they loved it so. Let me know how You like it. All I ask is that You cook it and try it before You rate...
Provided by Bob Cooney
Categories Other Appetizers
Time 5h25m
Number Of Ingredients 24
Steps:
- 1. Note: This recipe brings beef and noodles together in a soup and begins by cooking beef short ribs until the meat falls off the bone, then adding homemade egg noodles to the pot to make soup. Have your Butcher cut the short ribs down to about 2 inches long if needed.
- 2. Preheat oven to 275 degrees. Chop the onion, celery, carrots, and garlic, and set aside. Generously season the beef short ribs with salt and pepper. In a large Dutch oven, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
- 3. Now add the carrots, celery, onions and garlic and simmer in the beef drippings till almost browned. Add the grape juice and use a wooden spoon to loosen all the " tid bits " from the bottom of the pan. Add the tomatoes, bay leaves and the browned beef.
- 4. Add the stock, and cider making sure the liquid covers the meat, add more beef stock until the ribs are covered by an inch. Bring to a boil, then cover and transfer to the oven. Allow the beef to cook untouched for 5 hours.
- 5. Remove pot from oven and carefully remove the beef ribs from the liquid. Remove the meat from the bones and gently pull the meat into bite-sized pieces. Also, " DIG " out the bone marrow from inside the bones and add with the meat. Set aside.
- 6. Preparing the Noodles
- 7. In a large bowl, stir together the flour, salt, pepper, and fennel. Add the beaten eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/4 inch thickness. Cut into desired length. Allow to air dry 20 minutes before cooking.
- 8. Add the noodles to the liquid and simmer over a medium heat for about 6 to 8 minutes or until the noodles are tender. Turn off heat.
- 9. Add the beef and stir until the meat is heated through. Season to taste with salt and black pepper. Top off each bowl with the green onions. Serve hot with a good crusty bread.
- 10. ENJOY !!!
FIREMAN BOB'S KICKED-UP BEEF STOCK MY WAY...
When You want to create something special, You have to get down and dirty and take the " Bull " by the horns and start from the beginning and do your own thing. This Beef Stock is something that You will love when You want to give your Family that Something Extra and make the meal Special! I hope You enjoy as much as the Firemen and I do.... This one is for You Iris!!!!!! Sincerely, Fireman Bob :) Note: Prep time includes roasting bones for 40 minutes!
Provided by Bob Cooney @firemanbob65
Categories Beef Soups
Number Of Ingredients 16
Steps:
- Place all bones on a large sheet pan and place on rack in the oven at 450 for 40 minutes. After bones are browned, remove from oven and place in a LARGE Dutch Oven. Add onion, carrot, celery, and garlic. Stir constantly all together for 10 minutes.
- Add peppercorns, parsley, bay leaves, red pepper flakes, paprika, horseradish, fennel seeds, coriander seeds, thyme,and salt. Stir making sure to " coat " the bones with the seasonings, cooking for 4 minutes.
- Add 16 cups of water and bring to a boil for 2 minutes. Reduce to a simmer, cover, and slow cook for 6 hours. About every hour, skim the " grease and or scum " off the top as it cooks.
- When stock has cooked for 6 hours, skim off excess grease. Strain all ingredients leaving only the Beef Stock. You can use this stock for any of your Beef recipes..... ENJOY!!!!!
FIREMAN BOB'S SEAFOOD CHOWDER MY WAY...
Being from back East, I have loved seafood ever since I was young. Everybody has their own version, so as a man who loves to eat good seafood, this is my version... A little off the path, you will find this to be interestingly good eats... Hope You all enjoy! Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Chowders
Number Of Ingredients 25
Steps:
- Lay the Haddock in a LARGE Dutch Oven and pour in the milk. Add the liquid smoke and cover and bring to a slow boil. Remove the Dutch Oven from the heat and leave undisturbed for 5 mins, until the haddock is almost cooked.
- Lift the haddock from the milk, and flake onto a plate. Reserve the milk for later and set aside.
- Heat the oil in the LARGE Dutch Oven and gently saute the pork belly until starting to brown, add bacon. Add the celery, leeks, bay leaves and potatoes, thyme, old bay seasoning, stock, onions, carrots, flour and cook for 6 mins.
- Pour the reserved milk, into the Dutch Oven, Bring to the simmer and cook for 10 mins.
- Add the flaked haddock, shrimp, scallops, clams and cream. Season with pepper and stir in the parsley. Heat through gently.
- Serve with a Crusty Bread. ENJOY!
FIREMAN BOB'S DUTCH OVEN CHICKEN AND FENNEL MY WAY
I LOVE Fennel.... Hope You enjoy this one as much as I do... :)
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 13
Steps:
- Pre heat oven to 350 degrees Coat the chicken with the salt and pepper. Place the onions inside the chicken. Place 4 slices of the fennel under the skin.
- Rub about 3 tablespoons of the oil all over the whole chicken. Place the chicken in a large Dutch Oven. Place the garlic, fronds, and nutmeg in a mixing bowl and combine.
- Spread the fennel mixture all over the chicken, pressing the mixture into the oil. Cover the chicken with the bacon covering everything. Place the remaining fennel slices around the chicken. Add 2 tablespoons of the oil over the bacon.
- Carefully pour the chicken broth and add the bouillon into the dutch oven and cover. Cook for 1 hour and 30 minutes or until chicken juices run clear. ENJOY !!!
FIREMAN BOBS UNIQUE " DUTCH OVEN " PORK TENDERLOIN
Okay... Today is Tuesday... On Saturday this week, I am Catering a Dutch Oven Cook out for 25 people... This is the recipe I will be using ( just came up with it today ) When it is Family and Security Tested, I will post some reviews... :) Update a day later.... All except for " timing " Issues, see changes in time. All went very well yesterday and the " Raves " were ( humbly ) fantastic. The " Flavor"s were spot on!
Provided by Bob Cooney @firemanbob65
Categories Pork
Number Of Ingredients 11
Steps:
- Prepare the Stuffing by placing in large pan and using the Sparkling Apple Cider for the " water " measurements... Add the apples, onion, celery, apple sauce, garlic, pepper to the pan Mix all together till incorporated.
- Sprinkle the Lawreys Garlic Blend on all sides of the Tenderloin Place the stuffing mixture in large Dutch Oven, place Tenderloin in the stuffing mix making sure the roast is pushed down and the stuffing is covering the roast Let sit over night in the fridge. When ready to cook, place Tenderloin in it's own Dutch Oven and cook.
- Time to Cook... Using charcoal, cook the " meal " at 200 to 225 degrees for 6 to 8 hours. When done, Shred the Tenderloin and have yourself a wonderful Sparkling Apple Cider Pulled Pork Sandwich with a side of stuffing ! Side Note: Pork is done enough to eat at 4 to 5 hours. but needs the extra time to get to the " pulled " stage... I received nothing but " Praise " and the pork was moist and tender and they all loved it... Just tweaked the recipe more on the time factor then anything else... Enjoy !
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