Fireman Bobs Noodles And Short Ribs Soup My Way Recipes

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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



Fireman Bob's Noodles and Short Ribs Soup my way.. image

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 !!!

2 lb beef short ribs
2 large red onions - peeled and chopped
4 large celery stalks with leaves - chopped
3 large carrots - peeled and chopped
1 bunch green onions - chopped
8 clove garlic - peeled and chopped
4 large bay leaves * note rememeber to remove before eating.
2 c tomatoes - diced
2 qt beef stock - homemade
1/2 c apple cider vinegar
2 Tbsp fresh parley - chopped
2 c concord grape juice - simmer till reduced by half
6 c egg noodles - homemade - recipe below
1 tsp course sea salt or too taste
2 tsp fresh cracked black pepper - or to taste
4 Tbsp extra virgin olive oil
FOR THE EGG NOODLES
2 1/2 c flour
1 pinch salt
1 pinch fresh cracked black pepper
2 large eggs - beaten
1/2 c milk - cold
2 Tbsp butter - room temp
2 tsp fennel seeds - roasted then crushed

FIREMAN BOB'S EASY BACON WRAPPED CHICKEN THIGHS

Wanted something quick for dinner before work last night... so.... I cooked these up.... I even surprised myself... YUM!

Provided by Bob Cooney @firemanbob65

Categories     Chicken

Number Of Ingredients 7



Fireman Bob's Easy Bacon Wrapped Chicken Thighs image

Steps:

  • Sprinkle spices on chicken thighs. Wrap 2 slices of the smoky bacon around the chicken thighs
  • Place in oven pan cover with foil
  • "Cover with foil and cook 1 hour at 350 degrees, and then uncover and raise heat to 400 degrees and cook an additional 25 minutes or until bacon is brown." NOTE: Take the time to "drain the fat". Enjoy

4 - chicken thighs
8 - slices smoked bacon
2 tablespoon(s) tarragon, dried
pinch(es) salt
pinch(es) black pepper
pinch(es) garlic salt
teaspoon(s) paprika

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



Fireman Bob's Meatballs Pure and Simple image

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!!!!!!!

3 pound(s) lean ground angus beef
1 1/2 pound(s) ground veal
1 1/2 pound(s) ground pork - mild, medium or hot your choice
6 clove(s) fresh garlic - minced
6 large eggs
3 cup(s) freshly grated romano cheese
1 teaspoon(s) cinnamon yes cinnamon !!!
1/2 cup(s) fennel seeds
4 1/2 cup(s) italian flat leaf parsley - chopped fine
1 tablespoon(s) red pepper flakes
1 jar(s) roasted red peppers - drained and chopped
* * * - salt and fresh ground black pepper to taste
6 cup(s) day old italian bread, crumbled
4 1/2 cup(s) lukewarm water - *** use only enough to make mixture moist
1/4 cup(s) extra virgin olive oil
1 can(s) tomato juice - enough to fill pan half way
2 can(s) (small) tomato paste

SHORT RIB SOUP

This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 10 servings.

Number Of Ingredients 12



Short Rib Soup image

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.

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1046mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 6g fiber), Protein 9g protein.

1 can (15-1/2 ounces) lima beans
1 can (14-1/2 ounces) cut green beans
4 cups water
2 pounds beef short ribs
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup coarsely chopped carrot
3/4 cup chopped onion
1/3 cup medium pearl barley
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon dried basil
1 bay leaf

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