FIREMAN BOB'S FIRED UP POT ROAST MY WAY
If I were " Pot Roast " ? This is what I would want to taste like... Tradition says... A Pot Roast is " Comfort Food ". This will be a regular on the Sunday Monday Tuesday Wednesday Thursday Friday and Saturday Dinner Table!!!! The Guys always loved this one every time I made it... Enjoy!
Provided by Bob Cooney
Categories Beef
Time 8h15m
Number Of Ingredients 13
Steps:
- 1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil. Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
- 2. Place roast in slow cooker.
- 3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables. Pour beef broth in.
- 4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
- 5. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley. 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 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 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 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
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 MEATBALLS PURE AND SIMPLE
For the longest time, I have wanted to create a " Meatball " that stands all by it's self! I believe I have " conquered " that " Quest " with this recipe... I LOVE a good meatball and I believe this will be a favorite of yours' as well! I humbly asked permission to add Pat DiMercurios' recipe for " Crusty Bread"... Thank you so much Pat... :) I am adding Enro gay's " Gravy Recipe for these Meat Balls... it will give You an option... Thank You Enro for allowing me to add your " Version " to my recipe... :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 17
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
- Shape into 24 meatballs.
- Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
- Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
- Enro Gay's Version for a Family Gathering with her Gravy...
- Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
- " I did not use your "gravy" as outlined above, but used this instead: "
- Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
- Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
- " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
- " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
- " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!
FIREMAN BOB'S DUTCH OVEN PARSNIP SOUP MY WAY.....
Here it is Sharon, Parsnips my way.... Enjoy! EVERYBODY Enjoy!!!!!
Provided by Bob Cooney @firemanbob65
Categories Vegetables
Number Of Ingredients 22
Steps:
- Heat oven to 400°F.
- In a large Dutch Oven, Combine the parsnips, carrots, celery, turnips, sweet potatoes, red onion, with the olive oil, cumin, garlic, red pepper flakes, salt, and pepper. Place in oven and let cook for 10 minutes.
- Add 1/2 cup beef stock, cover Dutch Oven and roast, stirring once or twice, until the veggies are tender and the stock has been absorbed, About 20-45 minutes.
- Combine the butter with the horseradish, parsley, chives, shallots, and season with salt and pepper. Place the horseradish butter-Herb mixture, and heavy cream in the roasted parsnips, carrots, celery, red onion, sweet potatoes, turnips, butternut squash, and stir.
- Pour remaining beef stock in and allow to cook for 6 minutes at a boil, then reduce to a simmer and cook till done. A good crusty bread goes great with these.... Please NOTE: The " Doneness " of this soup is to your liking !!!
- Enjoy !!!
CARROT-PARSNIP SOUP WITH PARSNIP CHIPS
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
- Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
- Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 12 grams
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- Sauté vegetables: In a large stockpot over medium heat, melt the butter. Add the parsnips, leeks and celery. Cook, stirring frequently, until golden and softened, about 8-10 minutes. Add the garlic, thyme and nutmeg. Season with 1 teaspoon of kosher salt and a scant ½ teaspoon ground black pepper. Cook, stirring, until fragrant, about 1 minute.
- Add Liquids: Add the wine to deglaze the pan. Cook, stirring, for 1 minute or until wine is evaporated. Add the stock, bay leaf and parmesan rind (if using). Increase the heat and bring the soup to a boil. Immediately reduce to a simmer. Cover and simmer until the parsnips are very soft, about 25-30 minutes.
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- Add Cream: Turn heat under soup to medium-low. Stir in the heavy cream and parmesan. Cook, stirring, until warm throughout, about 2 minutes. Taste and adjust for seasoning with salt and pepper. (If soup is too thin, continue to gently simmer, uncovered, until thickened or add more cream. If the soup is too thick, thin it out with stock.)
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Cuisine Comfort Food, SoupCategory Lunch, Main CourseServings 6Total Time 45 mins
- Place the chopped parsnips into a large bowl. Sprinkle with salt, pepper, and freshly chopped rosemary. Drizzle 1 TBSP of olive oil on top and toss to coat. Transfer the parsnips to a baking sheet and evenly distribute them over the surface.
- Remove any extra papery outer layers of the garlic bulb, leaving the skins of the individual cloves of garlic intact. Cut about 1/4 inch from the top of the cloves to expose the tips of the individual cloves. Place the garlic head, cut side up, onto a square of tin foil. Drizzle the rest of the olive oil (1/2 tablespoon) over the bulb to oil up the exposed cloves of garlic. Then, close up the foil creating a tent for the garlic bulb. Placed the wrapped bulb onto the middle of the baking sheet along with the parsnips.
- Bake the parsnips and garlic for 30 minutes, or until the parsnips are tender and the garlic is a pasty consistency—enough so you can squeeze it out of the bulbs.
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