Firehouse Chili & Cornbread Casserole – Fire Pole Sold Separately

If you’re searching for delicious, easy-to-make, affordable recipes that are perfect for feeding large groups of very hungry people, you can’t go wrong looking to your local firehouse for inspiration, and this Firehouse Chili and Cornbread Casserole is a perfect example. Having said that, I’ve never actually... to read the rest of Chef John's article about this Firehouse Chili & Cornbread Casserole, please follow this link to become a member.)

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This Easy Spaghetti Casserole is made amongst iii kinds of cheese in addition to a unproblematic meat sauce. The whole work solid unit of measurement volition dear this slow dinner recipe!

Spaghetti is 1 of those meals that I tin brand over again in addition to over again in addition to my work solid unit of measurement won't complain.  Its familiar flavors brand everyone inward the work solid unit of measurement happy fifty-fifty if I serve it every calendar week (which oftentimes I do!).

The solely mortal who actually has an upshot amongst weekly spaghetti is me.

I sure enough can't complain most preparing it.  I mean, really.  What's easier than boiling around pasta in addition to heating upwards around sauce?  I almost ever cause got a jounce of sauce inward the pantry in addition to around homemade sauce inward the freezer, too.  No, it's non how hard it is to cook.  The truth is, I simply piece of work apparently onetime bored amongst spaghetti.  As much every bit I dear Italian, the same onetime plate of spaghetti needs around jazzing upwards every straight off in addition to then.

Easy Spaghetti Casserole

This Easy Spaghetti Casserole is made amongst iii kinds of cheese in addition to meat sauce. The whole work solid unit of measurement volition dear this slow dinner recipe!

INGREDIENTS

• 12 ounces spaghetti
• 1 tablespoon olive oil
• 1 modest onion, diced
• 1 lb solid soil beef
• 1 (28 oz) jounce spaghetti sauce
• 4 ounces cream cheese
• 1/2 loving cup apparently Greek yogurt or sour cream
• 1 teaspoon Italian seasoning
• 1/2 loving cup parmesan cheese, shredded
• 1/3 loving cup provolone cheese shredded

INSTRUCTIONS

1. Preheat your oven to 350 degrees. Cook the spaghetti according to the packet directions. Drain in addition to identify inward a large mixing bowl.
2. Meanwhile, In a large skillet laid the onion inward the olive crude until softened. Add the solid soil beef to the pan in addition to laid until browned. Drain off the grease in addition to add together the spaghetti sauce to the pan. Set aside.
3. Add the cream cheese, Greek yogurt (or sour cream), italian seasoning, in addition to garlic to the cooked pasta. Stir until the cream cheese has melted in addition to the noodles are coated.
4. Spoon a modest amount of sauce into the bottom of a greased 9x13 inch dish. Put spaghetti on overstep of the sauce in addition to overstep amongst remaining sauce. Sprinkle the parmesan in addition to provolone cheese on top. Bake for thirty minutes.

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Cheeseburger Roll-Ups

Cheeseburger Roll-Ups position a fun spin on burger night. They volition brand the whole household unit of measurement happy alongside their crisp, buttery exterior as well as delicious cheeseburger filling!

I dear cookbooks. I recollect it is as well as thence fun to aspect at recipes as well as to brainstorm novel ideas for the spider web log as well as what amend way to produce that than flipping the pages of a cookbook.

There's something most an actual mass equally opposed to surfing the spider web that I volition never tire of. That's why I proceed adding to my cookbook collection alongside no plans to stop!

Cheeseburger Roll-Ups

Cheeseburger Roll-Ups position a fun spin on burger night. They volition brand the whole household unit of measurement happy alongside their crisp, buttery exterior as well as delicious cheeseburger filling!

INGREDIENTS

• 1/2 pound set down beef
• 1/2 loving cup manifestly greek yogurt or sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/2 loving cup sudden cheddar cheese, shredded
• 10 slices white bread
• 10 slices white american cheese
• 3 tablespoons butter, melted

INSTRUCTIONS

1. Preheat your oven to 400 degrees.
2. Brown the set down beef inwards a large skillet over medium-high heat. Drain off the grease.
3. Stir inwards the greek yogurt, salt, pepper, garlic powder, as well as paprika until good mixed. Stir inwards the cheddar cheese as well as withdraw from the heat.
4. Using a rolling pin, ringlet each while of breadstuff until it is flat. Place 1 while of american cheese on the bread. Spoon the meat onto the breadstuff slices as well as ringlet upward into log shape.
5. Arrange the roll-ups on a foil-lined baking canvass as well as brush alongside the melted butter. Bake for xx minutes or until golden brown.

NOTES

These are nifty served alongside spicy mustard or ketchup for dipping.
If baking from frozen, when develop to bake, withdraw from the freezer as well as allow balance on the counter for 10 minutes. Unwrap the foil as well as bake next the instructions inwards pace 5.
Source: Adapted from Beef Logs constitute inwards the What's Cooking inwards Carroll County cookbook circa 1977.

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Slow Cooker Vegetable Barley Soup is salubrious together with nutritious, soundless hearty together with comforting, made amongst lots of veggies, mushrooms, together with pearl barley.

'Tis the flavor for soup!  It's hold out cooling downwardly inwards our cervix of the woods, which agency it was nether lx inwards the sunshine terra firma today!  Now, I know to some of yous that seems similar summertime weather.  But to us Florida folk, when yous bring to bust out the sweaters, that agency the mutual coldness conditions has hold out arrived!  And mutual coldness conditions agency soup weather.

My hubby mentioned the other twenty-four hours that I hadn't made soup inwards a long fourth dimension together with I went to debate that I had, only the to a greater extent than I catch virtually it, the to a greater extent than I came to realize that he was right.  I haven't cooked soup inwards for-EVER!

Slow Cooker Vegetable Barley Soup

Slow Cooker Vegetable Barley Soup is salubrious together with nutritious soundless hearty together with comforting, made amongst lots of veggies, mushrooms, together with pearl barley.

prep time: 20 MINcook time: 4 HRtotal time: 4 HR 20 MIN

INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 ribs celery, diced
• 2 medium carrots, peeled together with diced
• 1 large onion, diced
• 1/2 lb. push clit mushrooms, roughly chopped
• 2 cloves garlic, minced
• 1 tin greenish beans, drained
• 1 tin diced tomatoes, undrained
• 3/4 loving cup pearled barley
• 4 cups beef stock
• 4 cups vegetable stock
• 1 teaspoon dried oregano
• 1 teaspoon kosher tabular array salt
• 1/2 teaspoon freshly the world dark pepper
• 4 sprigs fresh thyme
• 2 tablespoons fresh parsley, for garnish (optional)

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add the olive fossil oil together with butter to the skillet. When the butter melts, add together the onion, carrots, celery, together with mushrooms. Cook for 8 minutes, stirring often. Clear a hole inwards the centre of the pan together with add together the garlic. Continue cooking for 1 infinitesimal more. Transfer the vegetable mixture to your crock pot.
2. Add the greenish beans, diced tomatoes, barley, vegetable stock, beef stock, oregano, salt, pepper, together with thyme to the crock pot together with stir.
3. Cover together with railroad train on high for iv hours. Top amongst fresh chopped parsley earlier serving, if desired.

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Steak, Ale & Mushroom Pie

Steak, Ale & Mushroom Pie

This is a wonderfully delicious pie full of rich flavours - the perfect pie for chilly weather!

Serves 6

Preparation time: 15 minutes

Cooking time: 2 hours

Ingredients

For the pie filling

3-4tbsp olive oil

200g smoked bacon lardons

1 large onion, peeled, halved & sliced

2 garlic cloves, peeled & finely chopped

2tbsp plain flour

700g good quality stewing steak, cut into 2.5cm cubes

500ml bottle of real ale (I used Newcastle Brown Ale, but I am a Geordie)

400ml good beef stock

2tbsp tomato puree

1tbsp creamed horseradish sauce (optional)

3-4 sprigs of fresh thyme, leaves stripped from stalks & finely chopped

2 bay leaves

250g small chestnut mushrooms, wiped & halved or quartered

2 tbsp cornflour

For the pie

325g short crust pastry

325g ready-made puff pastry

1 egg, beaten to glaze

To Serve

Mashed potato

Method

1.    Heat 1 tablespoon of oil in a large non-stick frying pan.  Fry the bacon and onion until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly.  Set aside using a slotted spoon.

2.    Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches.  Fry the meat until it is well browned all over.  Add more oil if necessary.  Set aside.

3.    Deglaze the frying pan with half of the ale.  Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan.  Transfer the steak and bacon to the frying pan then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish.  Bring to the boil and then cover, simmer for 1 ½ hour or until the meat is very tender.  Mix the corn flour with 2tbsp of cold water and add to the pan.  Continue to simmer uncovered for a further 5 minutes or until the juices are thick.  Season to taste and allow to cool.

4.    In the meantime preheat the oven to 200°C/Gas 6.  Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden and add to the meat.  Remove the bay leaves and then strain the liquid from the meat but add some of the gravy to suit your taste.  Set aside the rest of the gravy to serve as gravy with the pie.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.   Spoon the cooled beef mixture into the dish and brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Divide the pie and serve with mash and plenty of gravy, enjoy

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Mince with Cheesy Horseradish Dumplings

Mince with Cheesy Horseradish Dumplings

The perfect winter warmer - this has to be comfort food at its best. A delicious meal for all the family!

Serves 4

Prep time:  20 minutes

Cooking time: 1 hour 45 minutes

Ingredients

For the mince

2 tbsp olive oil

500g lean minced beef

1 onion, finely chopped

1 celery sticks finely chopped

2 carrots, finely chopped

1 cloves of garlic, peeled & finely chopped

5 sprigs fresh thyme leaves only

1 tbsp tomato puree

175ml red wine

400ml beef stock

A few splashes of Worcestershire sauce

100g frozen peas

1 tbsp cornflour

Salt & freshly ground pepper

For the dumplings

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

100g mature cheddar cheese, grated (plus extra for topping)

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Method

1.    Heat a large casserole dish and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.    Now a tablespoon of olive oil to the frying pan and gently fry the onions, celery, carrots, garlic and thyme for 5 minutes until softened.  Add the tomato puree fry for one minute and then add the mince.

3.    Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half.

4.    Add the stock to the pan and let simmer for 45 minutes.  Place the cornflour in a small bowl and add 2 tbsp liquid from the pan and mix through.  Add to the pan with a few splashes of Worcestershire sauce and the frozen peas.  

5.    In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the cheddar and the parsley.

6.    Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into balls and set aside and cover.

7.    Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.

8.    When the mince is ready, season to taste.  Now drop the dumplings on top, sprinkle with cheese and cover with the lid and place in the oven for 30 minutes.

9.    Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

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