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Cream of Broccoli Soup

September 4, 2009 by Firehouse Chef  
Filed under Appetizer, Buffet, Easy, Easy Miscellaneous Recipes, Lunch, New Miscellaneous Recipe, Side Dish, Slow Cooker, Starter

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mis_soup Cream of Broccoli Soup - This oh so creamy, broccoli soup recipe, is a combination of stove top and crockpot. Simmered stove top, then blended for that succulent creamy texture, it is then put in the slow cooker, filling the house with its appetizing aroma. A very easy, simple recipe if you like creamy, vegetable soup.

Prep Time: 10 mins
Cook Time: 90 mins
Main Ingredient: Vegetables, Cream
Difficulty Level: 2

Ingredients to make Cream of Broccoli Soup

1 1/2 pounds broccoli flowerets
1 clove garlic, minced
1 large Onion, chopped
2 tablespoons butter
1 to 2 large potatoes
1 quart chicken broth, or beef broth
salt and pepper, to taste
dash red pepper, crushed
1 cup half and half
dash ground nutmeg
bacon bits

Directions to make Cream of Broccoli Soup

Step 1:Saute onion and garlic in butter until the onions become transparent. Add chopped potatoes, broccoli, broth, salt, pepper and red pepper. Heat to boiling and simmer for about a half hour.
Step 2:Pour the mixture (about 1/3rd at a time) into the blender and pulse six or seven times for each batch. Place blended soup in crockpot and add half and half and nutmeg. Heat on low for another half hour and then let sit until dinner. Taste for seasoning; garnish and serve warm, not hot.

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Grandma’s Beef Stew

August 28, 2009 by Firehouse Chef  
Filed under Buffet, Casserole, Dinner, Easy, Easy Miscellaneous Recipes, Main Course, New Miscellaneous Recipe, Slow Cooker, Supper

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misc1 Grandma’s Beef Stew - This hefty, hearty, beef stew recipe is just like Grandma used to make! Loaded with healthy vegetables, and homestyle flavor, we adapted the recipe for easier crockpot cooking. The leftovers make for a wonderful lunch the following day, and all it needs is possibly a thick slice of still warm, homemade bread!

Prep Time: 15-20 mins
Servings: 6
Main Ingredient: Stewing Beef, Vegetables
Difficulty Level: 1

Ingredients to make Grandma’s Beef Stew

2 tablespoons oil
Flour, Garlic powder, Paprika,
2 pounds stew beef
1 onion, quartered
1 clove garlic
4 cups boiling water
1 teaspoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon paprika
bay leaves
1 Dash allspice or cloves
6 carrots, cut in pieces
6 medium white potatoes, cut in pieces
1/2 cup cold water
1/4 cup flour

Directions to make Grandma’s Beef Stew

Step 1:Brown flour coated meat. Put browned meat and remaining ingredients, except for thickening ingredients, to the crockpot. Cook on low for 10-12 hours or 5-6 hours on high.
Step 2:Stir in water and flour for last 20 minutes of cooking, for thick stew.

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Easy Shepherds Pie

August 26, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Dinner, Easy, Easy Miscellaneous Recipes, Main Course, New Miscellaneous Recipe, Supper

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misc Easy Shepherds Pie - This easy shepherds pie recipe is a family favorite at our house. Convenient, economical ground beef is sauted and mixed with some ordinary ingredients, to create an extraordinary, updated classic! A hearty, moist beef base topped with a creamy, mashed potatoes, and generously sprinkled with parmesan cheese, delicious! Another simple, “AllIn One” meal, that is very satisfying.

Prep Time: 15 mins
Cook Time: 60 mins
Servings: 6
Main Ingredient: Ground Beef. Potatoes
Difficulty Level: 2

Ingredients to make Easy Shepherds Pie

1 1/2 lb Ground Beef
3 tb Butter
1 ts Worcestershire sauce
2 Eggs, Separated
1/2 c Butter
8 Potatoes peeled, boiled mash
2 Onions, Minced
1 tb Tomato catsup
Beef stock
1/2 c Cream
1/8 ts Garlic powder
Parmesan Cheese

Directions to make Easy Shepherds Pie

Step 1:Brown beef and saute onions in butter untill golden. Mix meat with onions, catsup, Worcestershire, salt & pepper. Add a little meat stock and cook, covered, over low heat for 15 to 20 minutes.
Step 2:Beat egg yolks untill light, whites untill stiff. Beat yolks, cream, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg whites.
Step 3:Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350F. untill puffed and browned, @ 1 hour.

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Baked Fish and Vegetables

July 24, 2009 by Firehouse Chef  
Filed under Baked, Easy, Easy Miscellaneous Recipes, Main Course, Supper, fried

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  Baked Fish and Vegetables - Here we have an extremely versatile fish recipe, it offers so many choices and all of them scrumptious! We started by quickly pan frying the fish to get it started, then added gorgeous, garden vegetables, and baked it in the oven to a tender crispness, that will have your mouth watering.

Prep Time: 10-15 mins
Cook Time: 30 mins
Main Ingredient: Whole Snapper, Sea Bass
Difficulty Level: 2

Ingredients to make Baked Fish and Vegetables

1 Whole red snapper,(2 lb)
-=OR=-
1 Whole sea bass or fillets
Salt, pepper
2 1/2 Lemons, halved
1 bn Fresh fennel leaves OR 2 ts Fennel seed
1/2 c Butter or margarine
1 Onion, thinly sliced
2 md Potatoes, peeled, very thinly sliced
2 Tomatoes, peeled and quartered
1/2 c White wine
3 tb Pernod
Parsley, chopped

Directions to make Baked Fish and Vegetables

Step 1:Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon. If fillets are used, sprinkle both sides with salt, pepper and lemon juice. Place fennel leaves or seeds inside fish or sprinkle over fillets. Melt butter in large skillet. Brown fish on both sides. Transfer fish and juices to 13- x 9-inch baking pan.
Step 2:Arrange onion and potato slices around fish and bake at 375F 30 minutes. Add tomatoes, pour wine over fish and sprinkle with Pernod. Bake 10 minutes longer or until fish flakes easily with fork and potatoes are done.
Step 3:Serve from baking dish or arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with parsley. Garnish with remaining lemon halves.

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