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Recipes From the FireHall Kitchens |
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You can purchase a CD containing the entire cookbook from our Firehall Friends featuring 135 amazing recipes in a clever presentation that is also in a printable format. To purchase the CD, call Nancy at (519) 253-3016 ext: 221, or stop in at Fire Headquarters located at 815 Goyeau Street, Windsor, Ontario between 9:00 AM and 4:00 PM on weekdays.
Ingredients:
Preheat oven to 425°. Roast peppers on foil-lined baking sheet in oven for 20 to 25 minutes or until charred and blistered. Place in bowl; cover with plate. When cool enough to handle, peel off skins and remove seeds. Process with remaining ingredients, except salt and pepper in a food processor until smooth. Add salt and pepper. Serve with flatbreads or crackers. Makes about 1 ¾ cups. Submitted by: Ben Barnden, Facility Management Technician for the Fire Dept.
Ingredients:
In a heavy saucepan, heat oil over medium heat. Cook onions and garlic for 5 minutes or until tender (stir occasionally). Add tomatoes and continue stirring. Stir in chicken stock, basil and rosemary; simmer, uncovered for 10 minutes. Stir in shrimp and simmer for another 5 minutes. Season with salt and pepper and add parsley. Reduce heat to a light simmer. In a large pot, boil water; cook penne until al dente (tender but firm). Drain penne when finished; toss with tomato mixture and serve. Makes 4 servings. Submitted by: John Day, Firefighter.
BASE Ingredients:
Mix all ingredients together and press into bottom of greased 9 or 10 inch springform pan. Bake 5 minutes at 350°F oven. Cool. FILLING Ingredients:
Beat cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Add sugar, vanilla and lemon juice. Beat well. Pour over base. Bake ½ hour at 350°F. Cool in oven with door open for 20 minutes. TOPPING Ingredients:
Cover cheesecake with topping. GLAZE Ingredients:
Cook above ingredients over medium heat, stirring constantly, until thick and bubbly and clear. Cool and spread over top of cheesecake. Garnish with mandarin orange slices and chill for 4 hours until set. Submitted by: Winton Marchant, Firefighter and wife, Vicki.
Ingredients:
Mix together the cheese, olives, pimento, green onions, mayonnaise and horseradish. Spoon about 1 tbsp. of the cheese mixture onto each baguette slice. Broil until cheese melts and begins to turn golden brown. Makes 3 to 4 dozen. Submitted by: Nancy Christ, Emergency Planning/Training Clerk.
(this recipe, borrowed from a local executive chef, won Patty a television morning show cooking contest) Ingredients:
Combine mozzarella cheese, artichoke hearts, roasted red peppers, basil and salt & pepper. Lift skin of chicken, starting at top of breast and stuff with cheese mixture. Lightly season with salt & pepper and bake at 350 degrees for 20 – 25 minutes. Ingredients for Garlic Cream Sauce for chicken:
Heat oil in pan and add garlic. Sauté for approximately 1 minute, then add flour and stir until incorporated. Slowly add cream, stirring while pouring. Cream should begin to thicken. Salt & pepper to taste. Turn off heat once cream starts to boil and set aside until check is done. Drizzle the cream sauce over beautifully browned chicken breasts, garnish with chopped parsley. Listen for the “oohs and aahs”. Submitted by: Patty Handysides, CKLW Radio Personality & Friend of the Fire Department.
Dressing:
Mix the above ingredients with a fork and let stand for at least an hour before serving. It is not advisable for normal humans to ingest the fire hall proportion of garlic. The above dressing is enough for 8 to 10 people with some left over for bread dipping. (A popular sport at the hall). Salad:
The mixed greens consist of baby spinach, romaine and at least one other type of dark leaf lettuce. Most grocery stores sell a salad mix that is perfect for this. Tear greens into bite size pieces. Slice the onion into rings and marinate in a bowl with some balsamic vinegar for at least 15 minutes. This will take the onion’s bite out and stop it from overpowering the salad. Add the onion to the salad after draining the vinegar. Top with raisins, almonds and thin pieces of fruit. Add the dressing to taste just before serving. Bon appetit !! This salad makes a great meal on its own by adding just a few sliced chicken breasts or salmon fillet on top. (Cooked of course). Funny, but having experienced fire hall meals, I feel a need to state the cooked part. When I started on the Fire Department, salad was not a prominent feature of the meal. In fact, it was a rare feature at best, consisting of something green with something orange. When I first proposed buying different types of greens and fruit for a salad the reaction was swift and to the point. “We don’t eat that Gucci food here. This is a meat and potato place.” But times move on and this salad, starting out with a few greens and simple oil and vinegar dressing, has transformed. Changed from its ignoble beginnings but still known as “The Gucci Salad.”
Submitted by: Mark Taylor, Firefighter. |
PENNE and SHRIMP with HERBED TOMATO SAUCE
TROPICAL CHEESECAKE
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