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Meals in the Firehouse... besides chili.

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  • Meals in the Firehouse... besides chili.

    Just wondering what you all have to eat in your house for chow. What are your favorite meals? Do any of you have a special meal or treat you make every so often, or do you just order out?

    Please feel free to swap recipes or menus, I have a bunch. (And it won't cost you a dime to get them!)

    Eng. Co. 9

    "In all of us there are heroes... speak to them and they will come forth."

    "In order for us to achieve all that is demanded of us, we must regard ourselves as greater than we are."

    [This message has been edited by E_man9RFD (edited 03-04-2001).]

  • #2
    I like to make something I cal " Rasta Pasta". I have to feed 12, so here it is:

    6 Pounds of chicken
    2 Boxes of Fettucini
    Alfredo mix
    Jamaican Jerk seasoning

    Make the Jerk season marinade like the package says. Marinate the chicken for a while, at least 30 min. Boil up and drain the fettucini and add the alfredo when its done. After you cook the chicken, cut it up and stir it in to the pasta. Thats it! Easy and really filling, don't forget a salad and some bread. You can make this dish a lot leaner if you use the alfredo you make from the powder instead of the stuff in the jar.


    • #3
      We make hand made pizza most every Friday that we work. It is a pile of work but well worth it. Get a few of the guys to chop up the toppings.


      • #4
        I got something I make called tamale pie, it taste good, fills you up, and will probably kill you in a few years but damn its worth it. You need some hamburger meat, chili or taco seasoning, tomato paste, cornbread mix, a jar of mushrooms, black olives, onions, and shredded cheese ( I prefer the colby and jack mix by kraft)
        Go ahead and brown the hamburger meat
        While its browing mix up the cornbread mix (I use the boxes of Jiffy corn muffin mix, also try adding some cheese to it while you are mixing it.)
        Add in the chili or taco seasoning and drain the grease outta the hamburger meat.
        Put the hamburger meat in a baking dish along with all the olives, cheese, oninons, mushrooms, and tomato paste
        The pour the corn bread mix over the top making a type of crust.
        Throw it in the oven till the top is golden brown and enjoy.


        • #5
          I do fettucine alfredo, shepards pie, and I love steak, london broil, etc. Lunch is pretty much on your own, and dinner we cook together.


          • #6
            Spagetti, nuff said


            • #7
              One thing that my crew like better than a bowl of rice is two bowls of rice. They also like the chilli shepherds pie that I did. The main meal of the week was on Sunday's with roast lamb followed by apple pie. Only problem was if the bells went down just as we finished getting it down our necks - indigestion or what.

              Kindest regards & keep safe,

              Sprinkle (UK)


              • #8
                Our favorite is "Naked Stew": Stewing beef or lamb, onions and mushrooms to crew's tolerance, potatos and carrots, salt to taste and more or less equal parts Guinness and water (I lean towards 2 parts G, 1 part H2O). NO SPICES! Not even a bayleaf--- hence "Naked". NO FLOUR OR OTHER THICKENER-- JUST CUT ONE OR TWO OF THE POTATOS UP SMALL so they turn to mush.
                Other favorites: green enchiladas, anything grilled (we can get tuna right off the boat), chile relleno casserole, and my own heretical way of roasting a leg of lamb.


                • #9
                  You have hit some good ones.
                  We also like ham & beans, chicken fajitas and lots of grilling.
                  We like taking those 1" thick Iowa chops stand them on the bone. Cook until the bone turns black.


                  • #10
                    Philadelphia Naval Shipyard Fire Department Stuffed Shells: serves 10 + leftovers (that taste great reheated next shift!!!)

                    4 boxes jumbo shells
                    2 lbs lean ground beef OR turkey
                    1 lb Bob Evans Sage Sausage meat
                    1 large (I forget the actual size) container
                    of Ricotta Cheese
                    4 cups italian blend shredded cheese (Mozzarella/Provolone/Romano/Asiago)
                    1 fresh garlic clove
                    1/3 cup milk
                    1/4 teaspoon italian seasoning
                    1/4 teaspoon black pepper
                    1 gallon bottle of red gravy (sauce for you non-italian peoples....) OR 4 LARGE jars of sauce

                    Begin by boiling a large pot of water for the shells. I add salt and olive (or vegetable) oil to the water to prevent sticking. While you wait for the water to boil, finely dice the garlic clove, and brown the meats together with the garlic until cooked through. Finely chop the meats and make sure they are mixed together. Using a large bowl, mix the meats, spices, milk and cheese together. Stir well until a thick pudding-like mixture is achieved. Set aside. When the shells are cooked, drain them thouroughly in COLD water to stop the cooking process. Now gather three or so co-workers from the TV room to help. Use tablespoons to "stuff" the shells. Lay out newspaper as this gets messy. Put the shells in those large cafeteria-style stainless steel pans. Cover with the sauce, bake at 350 degrees for 45 mins. Serve with grated parmesean, salad and garlic bread. Makes about 3 and a half large pans. Great, semi-easy meal for a station with a big crew. Cut down proportions accordingly for smaller crews. I have more recipes if anyone wants to hear 'em......

                    "Loyalty above all else, except honor."


                    • #11
                      WINGS how can you forget wings


                      • #12
                        Some days we pull out the Bbq and have good old hamburgers, Chili dogs, Burritos withc beef and chicken that have been marinsated for most of the day, Or if not in the mood to cook But of acourse PIZZA


                        • #13
                          Nothing beats fresh oysters on the grill with a little lemon and horseradish! Set them cup side down on a hot grill and cook 2 to 4 minutes. Most should pop open slighly but it's fine if they don't. Don't overcook them! A chunk or two of alder wood in the fire makes some tasty smoke too. We have several growers in our district so we know they're fresh!

                          Lots of good recipies posted that I'll try in the coming months. However, don't forget the old adage, "Never eat more than your facepiece can hold!"


                          [This message has been edited by FiremanBuck (edited 03-07-2001).]


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