Fireman Bobs Noodles And Short Ribs Soup My Way Recipes

BRAISED BEEF SHORT RIB SOUP WITH NOODLES

Steps:

• Gather the ingredients.
• Preheat oven to 300 F. Chop onion, and slice celery into roughly same size pieces as onion.
• Cut carrots lengthwise, then slice them into half-moons - again, about same size as onion and celery.
• Generously season beef short ribs with Kosher salt.
• In a large Dutch oven or heavy, oven-proof soup pot, brown beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
• Add carrot, celery, onion, and garlic and sauté in resulting beef juices until slightly browned.
• Add wine and use a wooden spoon or heat-proof spatula to loosen all the brown bits (called fond ) from bottom of pan.
• Add tomatoes, bay leaves, and browned beef. Add stock. If there's not enough liquid to cover meat, add water until ribs are just submerged.
• Bring to a boil, then cover with a tightly fitting lid and transfer to oven.
• Let beef braise untouched for 4 hours. Remove pot from oven and carefully remove beef ribs from braising liquid.
• Pull meat off bones (it should pretty much just fall right off) and chop it against grain into small pieces. Set aside.
• Add noodles to braising liquid and simmer over medium heat for about 8 minutes or until noodles are tender. Turn off heat.
• Add beef and stir until meat is heated through. Season to taste with kosher salt and black pepper. Serve hot.

FIREMAN BOB'S VEGETARIAN MEDLEY MY WAY....

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 HOMEMADE EGG NOODLES MY WAY...

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 ULTIMATE SEAFOOD CHOWDER MY WAY...

Steps:

• In a large Stock Pot, heat the oil, add the bacon and cook over low heat for 5 minutes. Add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often. Add the butter to the pan, and when melted, add the flour, stirring continually till " cooked ". Add the fish stock and, bring it to the boil, lower the heat and simmer uncovered for 10 minutes until carrots and potato are just tender.
• Add the remaining spices to the Stock Pot.... Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently. Lastly, add the scallops, shrimps, crab, cream, milk, and parsley. Mix well, and heat for 5 minutes, or until scallops and shrimps are cooked and tender. DO NOT allow to boil
• Season to taste with salt and pepper, and garnished with dill and serve with a great Crusty Bread. ENJOY !!!!
• From Wikipedia..... Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.
• The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.)[1] Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelt chauderée) which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée. The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.[1] Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.
• NOTE !!!! 12-15 minutes Cover the pot. Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.

FIREMAN BOB'S SEAFOOD CHOWDER MY WAY...

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 NOODLES AND SHORT RIBS SOUP MY WAY..

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 S, F, R, R, P, AND SOUP MY WAY....

Steps:

• In large skillet, place 2 tablespoon olive oil, 3/4 cup fennel fronds, black pepper, onion, garlic, red pepper flakes, salt, chicken bullion, 3/4 cup basil, 1/4 cup parsley Stir making sure all is coated with the olive oil and saute for 4 to 5 minutes on medium heat and stirring constantly Combine both the sweet and hot Italian sausage in large bowl, add the ingredients from the skillet and mix all together.
• With this sausage mixture, form 1/2 inch sausage balls, in skillet, add the remaining olive oil and saute sausage balls till they are browned and 3/4 done
• In Large stock Pot, add chicken stock, sausage balls, fennel, roasted red peppers, bay leaves, potatoes, remaining fennel fronds, basil, 1/2 cup parsley Bring to a boil for ten minutes, then turn heat down and simmer for 4 hours, stirring occasionally.
• Don't forget to remove the Bay Leaves !!!!!!!! Sprinkle remaining parsley on top. Serve with Crusty french bread... Enjoy!

SHORT RIB SOUP

Steps:

• Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. , Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.