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 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 NOODLES AND SHORT RIBS SOUP MY WAY..
It's that time of year and I wanted some kind of hearty soup. What I came up with is a treasure of Beef and Noodles and great taste ! I hope You enjoy this Hearty soup like I do. I took a pot of this to the Fire Station and they loved it so. Let me know how You like it. All I ask is that You cook it and try it before You rate...
Provided by Bob Cooney
Categories Other Appetizers
Time 5h25m
Number Of Ingredients 24
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 ROASTED SPICY SALSA MY WAY....
Tried something a little different..... Hope You all like..... The Fireman
Provided by Bob Cooney @firemanbob65
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- Begin by drizzling the oil over the onions, jalapeno peppers, and garlic, then roast for 40 minutes. Set aside and allow to cool.
- Combine tomatoes, cilantro, cumin, cayenne, salt and allow to sit for 30 minutes. Then add the cooled onions, jalapenos, and garlic. Stir till mixed completely.
- Place in a food processor and blend till desired constancy.
- Place entire mixture in a large pan and bring to a boil for 3 minutes, then simmer for an additional 45 minutes.
- Just before serving, Stir in the Lime Juice and Lime zest.
- Enjoy this Salsa Cold. Serving with your favorite chips or crusty bread...
- ENJOY !!!
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
FIREMAN BOB'S CROCK POT SPICY SLOPPY JOES MY WAY
In carrying on Tradition... May you all enjoy the Slop!!!!!! There is NEVER any left over to worry about!
Provided by Bob Cooney
Categories Beef
Time 7h30m
Number Of Ingredients 16
Steps:
- 1. Cook the beef and pork together in a stock pot over medium-high heat until well browned, stirring often to separate meat. Drain off any fat.
- 2. Combine the beef, soup, green peppers, red peppers, cayenne pepper, red pepper flakes, onions, mustard, Worcestershire sauce, garlic,vinegar, brown sugar and black pepper, canned tomatoes in a 7 quart Crock Pot.
- 3. Cover and cook on LOW for 6 to 7 hours* or until the vegetables are tender. Divide the beef mixture among the buns. Enjoy!!!!!!
FIREMAN BOB'S SUNDAY GARLIC ROAST OF BEEF
This has always been a staple on Sundays at the Fire Department. It only takes a short time to prepare and a long time cooking, ( low and slow ) because that is what Sundays are for, Low Key and Slow Day to relax...
Provided by Bob Cooney
Categories Roasts
Time 8h20m
Number Of Ingredients 11
Steps:
- 1. Rinse the roast off with water... Cut 1 inch slits in the roast and place 1 to 2 cloves of the garlic in the hole. Place these cloves all throughout the roast so there is cloves every where in the roast. Place roast in large Oven Roasting Pan.
- 2. Take all the other spices and place on roast. Take the Potatos and Carrots and Onions and set in raosting pan.
- 3. Place the Pan in the oven and cook at 195 degrees for 6 hours. Sit back and enjoy the most wonderful Sunday meal ever.
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- In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
- To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.
- Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
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