FIREMAN BOB'S VEGETARIAN CASSEROLE MY WAY...
I was asked to create a Vegetarian Casserole for my Friend Kathy W. This would be my version of that meal... I hope You all enjoy!!! Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Casseroles
Number Of Ingredients 15
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Turn heat to low, cover, and simmer for 20 minutes.
- Preheat oven to 375 degrees
- Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, green chile, and taco seasoning in a Large Dutch Oven and bring to a boil over medium high heat.
- Cook and stir, breaking up tomatoes, for 10 minutes.
- Take 1/2 cup of tomato mixture and spread on bottom of a 9 x 13 baking pan.
- Place one layer of corn tortillas in a lightly greased 9 x 13 inch baking dish. Layer with one quarter of the beans, jalapeno peppers, rice, salsa, soy mixture, cheddar cheese, monterey jack cheese.
- Repeat layers with remaining ingredients, beginning with the corn tortillas, and top with remaining Cheddar cheese.
- Cook in the preheated oven for 15 minutes, or until heated through and cheese is melted.
- Sprinkle cilantro on top before serving. Serve HOT ENJOY !!!
FIREMAN BOB'S HEARTY BEEF STEW MY WAY....
This comes from my heart to your kitchen... I have always loved a good Beef Stew... This brings back memories from when I first started cooking a long long long long time ago.... I truly hope that You enjoy it as much as I love sharing this with all of You :) Sincerely, Fireman Bob :)
Provided by Bob Cooney
Categories Beef
Time 4h45m
Number Of Ingredients 21
Steps:
- 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
- 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
- 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
- 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
- 5. Serve hot with a good Crusty Bread... 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 HOMEMADE EGG NOODLES MY WAY...
I am NOT just a " SPICY " guy ya know.... Hope You all enjoy these.... Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Pasta
Number Of Ingredients 13
Steps:
- Combine egg, salt, milk, and your choice of the " Flavor ingredient to the flour to make a stiff dough
- Roll the dough on floured surface by hand to 1/4" thickness, then let sit 20 min and roll again to 1/8" thickness and let rest for 5 minutes.
- Slice into 1/2" strips and spread out and dry at least 2 hours up to 24 hours.
- Add these Egg Noodles to your favorite pasta dishes or soups. Enjoy
FIREMAN BOB'S CELERY SOUP MY WAY....
Ellen Bates asked for a better celery soup... Here You go Ellen...... ENJOY !!!!!!
Provided by Bob Cooney @firemanbob65
Categories Other Soups
Number Of Ingredients 14
Steps:
- In a large Dutch Oven, add bacon, render grease using medium heat
- Add the celery root, onion, green onion, celery, celery leaves, thyme, nutmeg, celery salt, season salt, pepper. Cook on low heat for 10 mintes.
- With the vegetables softened and bacon is browned, add 1/2 cup stock and let simmer for 5 minutes, add remaining stock and simmer for 5 more minutes.
- Add the cream and worcestershire sauce.
- Bring soup to a boil, turn down heat down and simmer and let cook for 30 more minutes
- Serve hot, with a great Crusty Bread.
- ENJOY !!!
FIREMAN BOB'S AUTHENTIC ITALIAN MEATBALLS MY WAY..
Well here I go again! It's another " Meat Ball " for You all to enjoy! These Meat Balls will be a great addition to Your great pasta dishes... It's time for the Meat to Shine!!!
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 15
Steps:
- MEAT BALL SAUCE is my... https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/original-family-spaghetti-sauce.html?p=61
- In a Large bowl, mix the beef, veal, sausage, bread, onions, parsley, red pepper flakes, eggs, cheese, blue cheese, fennel seeds, and garlic. Add salt and pepper to taste, If the mixture is dry, add ½ cup of cold water and mix well. Form into about 48 meatballs.
- Note: The Meat Balls can be " pan seared " and " browned " before going into the Dutch Oven, but only if You choose to do that, and it is not necessary.
- Place the meatballs in a Dutch Oven, add the olive oil, and cover them completely with the " Meat Ball Sauce "
- Place Dutch Oven in Oven for 2 hours at 195 degrees. The Meat Balls are slow cooked. Enjoy !!!
SIMPLE VEGETABLE MEDLEY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
- Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
- In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
- Recipe provided by Low Cholesterol Olive Oil Cookbook
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
"BOB'S" BEEF BRISKET
If there ever was a "melt in your mouth brisket," this is it! A gentleman named Bob, gave me this recipe several years ago along with his Roasted Garlic soup. To die for! Tender, flavorful and worth the next day delight.
Provided by kitelady
Categories Meat
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- The Day Before Serving.
- On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
- Pour the beer, chilli sauce and soup mix over the browned brisket.
- Top with the ketchup.
- Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
- Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
- Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
- When cooked, remove brisket from the gravy, cover and refrigerate overnight.
- Pour gravy into a seperate container, cover and refrigerate as well.
- The Next Day:.
- 3-5 hours before serving, skim the fat from the top of the gravy.
- Slice the brisket against the grain. The thickness of the slices is your choise.
- Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
- Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
- Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
- The meat will absorb some of the gravy and be extra moist and juicy.
- Remove brisket (and veggys) from the gravy to a serving platter.
- Serve gravy separately.
- Serve with horseadish as a condiment.
- Sit back and enjoy the raves!
Nutrition Facts : Calories 1399.4, Fat 106.1, SaturatedFat 42.5, Cholesterol 290.2, Sodium 2196.2, Carbohydrate 27.3, Fiber 5.6, Sugar 12.4, Protein 70.6
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