FAV FIREHOUSE SALSA
My husband is a firefighter, and this is one of the things that the guys at the station request for me to make for him to bring in.
Provided by Dee Robinson
Categories Salsas
Number Of Ingredients 7
Steps:
- 1. Place all ingredients into a food processor, blend on low speed til desired consistency.
THE FIREHOUSE SPECIAL
"This versatile dish can be eaten for breakfast, lunch or dinner. It's great hot and cold, and it tastes even better the second day. Top with salsa or sour cream or both." -Darrell F Alvord, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2 casseroles (10 servings each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Stir in 2 tablespoons butter; set aside., Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl. , In same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. , Divide between two greased 13x9-in. baking dishes; sprinkle with cheese. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 315 calories, Fat 17g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 787mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
FIRE HOUSE SALSA
Steps:
- Combine all ingredients in a large mixing bowl.
A FIREFIGHTER'S MEATLOAF
Firefighters all across Canada can't get enough of this Dijon mustard and salsa meatloaf. Serve with baked beans and greens. Leftover sandwiches are great the next day.
Provided by Yumbolt
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
- Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 15.3 g, Cholesterol 136.3 mg, Fat 33.4 g, Fiber 2.3 g, Protein 39.3 g, SaturatedFat 13 g, Sodium 796.1 mg, Sugar 4.3 g
FIREHOUSE CHILI
This is an excellent chili recipe. My husband is a chili lover and requests this about once a week in the Winter. It's a little on the hot/spicy side but you can adjust the amount of seasonings if you want it milder. I like to serve this with cornbread muffins and/or crackers. (Estimated prep time. Although it calls for cooking the chili 2 hours you can cook it on low for several hours).
Provided by Anita Harris
Categories Meat
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
- Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
- Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).
Nutrition Facts : Calories 390, Fat 17.2, SaturatedFat 5.6, Cholesterol 57.8, Sodium 959.1, Carbohydrate 33.3, Fiber 10, Sugar 3.2, Protein 27.1
FOUR ALARM FIREHOUSE SALSA
This is a favorite snack food around the station house. This makes around 4 to 6 quarts, so scale accordingly. I usually use the peppers whole, but the heat can be regulated by removing veins and seeds from the peppers. The peppers may also be roasted on the grill.
Provided by Rescurat
Categories Lunch/Snacks
Time 15m
Yield 4-6 quarts
Number Of Ingredients 10
Steps:
- Add onion, garlic, cilantro (stems removed) to food processor, spin until finely chopped. (adding a little of the tomatoe at this time may help).
- Prepare peppers, by coring and quartering to make them more uniform (remove seeds and veins if desired). Add to food processor and spin until finely chopped.
- Add the drained Whole tomatoes, and puree.
- Combine all with diced tomatoes in a large mixing bowl and chill.
Nutrition Facts : Calories 171.2, Fat 1.7, SaturatedFat 0.2, Sodium 884.6, Carbohydrate 38.8, Fiber 9.5, Sugar 19.9, Protein 6.8
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