1 Large Onion Diced
4 or 5 cloves Garlic Minced
Canola Oil
2 cans ( 6 oz. ) Tomato Paste
11/2 Tablespoons Salt
2 Tablespoons Sugar
11/2 teaspoons Italian Seasoning
Pepper
1 can ( 24 oz. ) Tomato Puree
1 cup Parmesan Cheese
Italian Sausage
Water
Saute' Onion and Garlic in Canola Oil Cover Pan w/ oil. Add all other ingredients except Sausage. Simmer at least ½ hour before adding the Sausage.
Boil Sausage ½ then drain water and then Brown. Cut into chunks. Then add to Sauce. Simmer for 45 minutes, watching as not to burn.
Serves about 15 servings.... Unless you are Hungary!
Enjoy!
Sunday, November 2, 2008
Easy Fixins
This one is from a Friend.....
1 lb. hot pork sausage, cooked, drained and crumbled
2 cans (12 oz.) Evaporated Milk
8 large eggs, beaten
2 cups shredded cheddar cheese
1/2 cup chopped red pepper
2 teaspoons Hot Red Pepper Flakes
2 green onions (green parts only), sliced
1 small onion chopped
4 garlic cloves chopped
1 teaspoon Hot pepper sauce ( optional )
8 cups 1” cubed bread (about 9 slices)
Set the oven to 350ยบ F. Grease 13 x 9-inch baking dish.
Add milk, eggs, sausage, cheese, red pepper, green onions, Chopped onion, and garlic cloves in large bowl. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish.
BAKE for 40 to 45 minutes or until set.
Enjoy!
1 lb. hot pork sausage, cooked, drained and crumbled
2 cans (12 oz.) Evaporated Milk
8 large eggs, beaten
2 cups shredded cheddar cheese
1/2 cup chopped red pepper
2 teaspoons Hot Red Pepper Flakes
2 green onions (green parts only), sliced
1 small onion chopped
4 garlic cloves chopped
1 teaspoon Hot pepper sauce ( optional )
8 cups 1” cubed bread (about 9 slices)
Set the oven to 350ยบ F. Grease 13 x 9-inch baking dish.
Add milk, eggs, sausage, cheese, red pepper, green onions, Chopped onion, and garlic cloves in large bowl. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish.
BAKE for 40 to 45 minutes or until set.
Enjoy!
Fruit Salsa
1 lb. strawberries - diced
2 golden delicious apples - cored, peeled, and diced
3 kiwi - diced
1 package raspberries
3 tbls. strawberry preserves
2 tbls. white sugar
1 tbls. brown sugar
Mix all the fruit and chill for at least 15 minutes.
Cinnamon Chips
1 package flour tortillas (the large ones)
cinnamon sugar (just mix some sugar and cinnamon)
Butter flavored cooking spray
Cut tortillas into wedges
Arrange in single layer on baking sheet
Spray with cooking spray
Sprinkle with cinnamon sugar
Spray again
Bake at 350 for about 10 minutes.
Enjoy with fruit salsa.
2 golden delicious apples - cored, peeled, and diced
3 kiwi - diced
1 package raspberries
3 tbls. strawberry preserves
2 tbls. white sugar
1 tbls. brown sugar
Mix all the fruit and chill for at least 15 minutes.
Cinnamon Chips
1 package flour tortillas (the large ones)
cinnamon sugar (just mix some sugar and cinnamon)
Butter flavored cooking spray
Cut tortillas into wedges
Arrange in single layer on baking sheet
Spray with cooking spray
Sprinkle with cinnamon sugar
Spray again
Bake at 350 for about 10 minutes.
Enjoy with fruit salsa.
Friday, October 17, 2008
Fireman Bob’s Cheesecake.......
36 graham cracker squares
½ cup melted butter
1 cup sugar
3 ( 8 oz.) Cream cheese - softened
1 cup sugar
2 teaspoons lemon juice
4 teaspoons vanilla
4 eggs
Mix graham crackers, butter and 1 cup sugar. Press into 9 x 13 pan - sides too. Mix cream cheese, 1 cup sugar, lemon juice, vanilla, and eggs. Beat until smooth. Pour into crust and bake at 350* for 30 minutes. The top will just start to get light brown spots. Cool and then sprinkle with cinnamon. When cool - spread with mixture of 1 pint sour cream, 4 Tablespoons sugar and 2 teaspoons lemon juice.
Keep in refrigerator.
ENJOY!
½ cup melted butter
1 cup sugar
3 ( 8 oz.) Cream cheese - softened
1 cup sugar
2 teaspoons lemon juice
4 teaspoons vanilla
4 eggs
Mix graham crackers, butter and 1 cup sugar. Press into 9 x 13 pan - sides too. Mix cream cheese, 1 cup sugar, lemon juice, vanilla, and eggs. Beat until smooth. Pour into crust and bake at 350* for 30 minutes. The top will just start to get light brown spots. Cool and then sprinkle with cinnamon. When cool - spread with mixture of 1 pint sour cream, 4 Tablespoons sugar and 2 teaspoons lemon juice.
Keep in refrigerator.
ENJOY!
Monday, October 13, 2008
Fireman Bob's Blue Cheese Chip Dip / Potato Topper
8 ounces Blue Cheese
2 - 8 ounce Cream Cheese
16 ounces Sour Cream
Enough Black pepper in the mix to see it, and then some to taste...
Great for chips, or on top of a baked potato, or on a good steak or hamburger! You can also use some Butter Milk to thin for a great salad dressing!
Enjoy!
2 - 8 ounce Cream Cheese
16 ounces Sour Cream
Enough Black pepper in the mix to see it, and then some to taste...
Great for chips, or on top of a baked potato, or on a good steak or hamburger! You can also use some Butter Milk to thin for a great salad dressing!
Enjoy!
Fireman Bob's Chicken Tetrazzini
Chicken Tetrazzini
16 ounce spaghetti
½ cup margarine - melted
1 cup diced onions
2 cans cream of chicken soup - undiluted
2 cups water
2 chicken bouillon cubes
1 cup slivered black olives
4 cups cooked cubed chicken
2 cups shredded cheddar cheese
10 ounce package frozen peas
2 teaspoons salt
1/4 teaspoon pepper
Cook spaghetti and drain.
Saute' onions in margarine until tender.
Stir in soup, water, and bouillon cubes.
Cook and stir until blended.
Stir in spaghetti and remaining ingredients.
Put in Crock pot and cook on low for 2 to 3 hours.
Enjoy!
16 ounce spaghetti
½ cup margarine - melted
1 cup diced onions
2 cans cream of chicken soup - undiluted
2 cups water
2 chicken bouillon cubes
1 cup slivered black olives
4 cups cooked cubed chicken
2 cups shredded cheddar cheese
10 ounce package frozen peas
2 teaspoons salt
1/4 teaspoon pepper
Cook spaghetti and drain.
Saute' onions in margarine until tender.
Stir in soup, water, and bouillon cubes.
Cook and stir until blended.
Stir in spaghetti and remaining ingredients.
Put in Crock pot and cook on low for 2 to 3 hours.
Enjoy!
Friday, October 10, 2008
Fireman Bob' French Onion Soup
3 Tablespoons butter
1 Tablespoon olive oil
6 to 7 cups 1/8" sliced onions
1 teaspoon salt
½ teaspoon sugar
3 Tablespoons flour
2 quarts beef broth
1 bay leaf
½ teaspoon sage
salt and pepper
mozzerella cheese
In large frying pan cook butter, oil, and onions slowly, covered for about 20 minutes till golden brown.
Stirring often.
Remove lid add salt and sugar.
Now cook until the onions are deep brown - about 30 minutes.
Stir in flour, pour in the broth, bay leaf, and sage.
Simmer 30 minutes on low.
Season with salt and pepper.
Serve with a slice of mozzerella cheese on top.
Makes about 6 servings..
Enjoy!
1 Tablespoon olive oil
6 to 7 cups 1/8" sliced onions
1 teaspoon salt
½ teaspoon sugar
3 Tablespoons flour
2 quarts beef broth
1 bay leaf
½ teaspoon sage
salt and pepper
mozzerella cheese
In large frying pan cook butter, oil, and onions slowly, covered for about 20 minutes till golden brown.
Stirring often.
Remove lid add salt and sugar.
Now cook until the onions are deep brown - about 30 minutes.
Stir in flour, pour in the broth, bay leaf, and sage.
Simmer 30 minutes on low.
Season with salt and pepper.
Serve with a slice of mozzerella cheese on top.
Makes about 6 servings..
Enjoy!
Wednesday, October 8, 2008
Fire House Chili
Firehouse Chili
12 cloves garlic - finely chopped
1 Large Yellow Onion - chopped
24 Scotch Bonnet ( habeneros ) Peppers - chopped
18 Jalepeno Peppers chopped
1 whole bunch Celery - chopped
3 cups Green Peppers - chopped
3 cups Red Peppers - chopped
2 (27oz) Kidney Beans with liquid
½ bottle Ketchup
4 pounds Lean Ground Beef
1 cup Chili Powder
2 pounds Rib eye - cut up into bite size chunks
Brown the Rib eye on all sides.
Brown ground beef in 3 Tablespoons Bacon Grease - drain - add chili powder - stir together.
Put all ingredients plus Ground Beef in a Crock Pot on low. Cook at least 8 hours watching the liquid....
PS..... You can adjust this to your liking!
PSS.... This Chili is very very * SPICY HOT *
12 cloves garlic - finely chopped
1 Large Yellow Onion - chopped
24 Scotch Bonnet ( habeneros ) Peppers - chopped
18 Jalepeno Peppers chopped
1 whole bunch Celery - chopped
3 cups Green Peppers - chopped
3 cups Red Peppers - chopped
2 (27oz) Kidney Beans with liquid
½ bottle Ketchup
4 pounds Lean Ground Beef
1 cup Chili Powder
2 pounds Rib eye - cut up into bite size chunks
Brown the Rib eye on all sides.
Brown ground beef in 3 Tablespoons Bacon Grease - drain - add chili powder - stir together.
Put all ingredients plus Ground Beef in a Crock Pot on low. Cook at least 8 hours watching the liquid....
PS..... You can adjust this to your liking!
PSS.... This Chili is very very * SPICY HOT *
Tuesday, October 7, 2008
Fireman Bob’s BBQ Sauce and Ribs
We Will start off simple....
Fireman Bob’s BBQ Sauce and Ribs
You are going to need about 4 to 6 pounds of Beef Ribs... Pat dry with paper towel... season with garlic powder, black pepper, and let sit for 20 minutes covered in fridge... while waiting for the ribs to cool down...
Place:
1 cup chili sauce ( your favorite brand is ok )
2 TBL spoons red wine vinegar
1 TBL spoon worcestershire sauce
1 TBL spoon molasses
2 teaspoons prepared mustard
1 teaspoon chili powder
½ teaspoon hot red pepper flakes
In saucepan combine all ingredients with 1/4 cup water. Bring to boil, reduce heat and simmer 15 minutes. Let cool all the way. When cool, rub the sauce into the ribs gently with care... Let set 30 minutes in fridge, then with patience, cook on the grill as low and slow as your grill will allow! The longer it takes is the best...
Enjoy!
Fireman Bob’s BBQ Sauce and Ribs
You are going to need about 4 to 6 pounds of Beef Ribs... Pat dry with paper towel... season with garlic powder, black pepper, and let sit for 20 minutes covered in fridge... while waiting for the ribs to cool down...
Place:
1 cup chili sauce ( your favorite brand is ok )
2 TBL spoons red wine vinegar
1 TBL spoon worcestershire sauce
1 TBL spoon molasses
2 teaspoons prepared mustard
1 teaspoon chili powder
½ teaspoon hot red pepper flakes
In saucepan combine all ingredients with 1/4 cup water. Bring to boil, reduce heat and simmer 15 minutes. Let cool all the way. When cool, rub the sauce into the ribs gently with care... Let set 30 minutes in fridge, then with patience, cook on the grill as low and slow as your grill will allow! The longer it takes is the best...
Enjoy!
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