How To make Firehouse Special
Ingredients
1 1/2
pound
round, ground
1
sm
onion, diced
1
tablespoon
oil
2
cn
cream of chicken soup
1
each
soup can milk
4
oz
green chiles, diced
24
each
corn tortillas
1
pound
cheddar cheese, shredded
Directions:
Brown beef and onion in oil, stirring to crumble meat. Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth. Then add chiles. Cut torillas in 1 inch squares and make 1 layer in baking dish using half of squares. Spread with layer of half of cooked meat, then with half of soup mixture and half of cheese.
Repeat layers. Bake at 325 for 20-30 minutes.
How To make Firehouse Special's Videos
South Philly firehouse dish on dinner time at the station
Firefighter Richard Rizzi explains his role as firehouse cook at Engine 24 Firehouse in South Philly.
KRISTEN BALDERAS/STAFF
Firehouse Chili & Cornbread Casserole - Food Wishes
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.
For the fully formatted, printable, written recipe, follow this link:
To become an official “Food Wisher” and read Chef John’s in-depth article about this Firehouse Chili and Cornbread Casserole, follow this link:
You can also find more of Chef John’s content on Allrecipes:
A Day in the Life: Dinner at the Firehouse
Just like other families, Sedgwick County Fire District 1 (SCFD1) firefighters cook their meals together, sit down and eat together and all pitch in to help clean-up the kitchen at the end of the meal. Crews typically begin cooking their evening meal at 5:30 p.m. and sit down to eat together by 6 p.m.
Since they work 24-hour shifts, and want to be ready to respond to an emergency at a moment’s notice, they go grocery shopping up to three times a week. Crews pitch in a certain amount of their personal money every three weeks to help purchase groceries for meals that they cook together during their shift. A typical budget for a crew of six is $30-$40 a day, and that covers both lunch and dinner.
Grocery stores understand that they may get a call in the middle of shopping. If this happens, they put the cart in the refrigerator for the crew until they return. They also make sure the truck is parked close since it’s common for them to get an emergency call at least once a week while shopping.
If you ever see our crews out shopping, come say hi! They love visiting with people in the community and may even have a recipe to share!
From Firehouse to Table: Firefighter Meals to Impress
The BRAVEST New Cooking Show! Slide down a real brass fire pole into a nostalgic New York City Firehouse for hearty and delicious recipes prepared by Veteran FDNY Firefighter/ Chef Joseph T. Bonanno. Welcoming Firefighters, Chefs, Cookbook Authors, Restaurateurs, Foodies and Celebrities from around the world!
#firefighters #firehouse #firefightermeals #firemuseums #firstresponders #miltaryculinary #recipes #chefcooks #cookbookauthor #foodies #cookingshows #restaurants #nutriton #fitness
Firehouse Cookin' - Easy Firehouse Chicken Casserole
Mississauga Station 120 C-Shift cooks up “Easy Firehouse Chicken Casserole” in another edition of The Firehouse Cookin' video series. The series highlights firefighters cooking in their own stations, while providing kitchen and cooking fire safety tips. Check out the recipe below!
#LetsGetCookin
What you'll need:
4 - 8 (200-gram | 7-ounce) chicken breasts
1 Large sweet onion, diced
4 Heads of broccoli
1 Large box of panko breadcrumbs
3 Cups of rice
5 Cans of cream of mushroom soup
2 Tbsp. of butter, melted
2 Cups parmesan cheese, grated
1/3 Cup of olive oil
Your choice of seasonings – We used salt, pepper, garlic and parsley.
Instructions:
1. Preheat oven to 180°C | 350°F and then cut chicken into cubes.
2. Cut off the broccoli stems and cut the broccoli into bite size pieces and then dice the onion. Mix these together in a bowl with olive oil.
*You can BBQ or char the broccoli beforehand for added flavour*
3. Add the five cans of cream of mushroom soup and four cups of water into a pot on low heat until warm. Stir regularly.
4. Mix your melted butter and chicken cubes into a bowl.
5. Layer bottom of a casserole dish or pan with the four cups of rice, then add the chicken cubes, broccoli and onion. Pour the cream of mushroom soup over top making sure everything is evenly spread out and covered.
6. Cover the casserole dish with aluminum foil and place in the oven for 1 hour and 30 minutes at 180°C | 350°F.
7. After 1 hour and 30 minutes switch the oven to broil, place panko breadcrumbs, parmesan and seasoning mix evenly over the top and broil until golden brown.
For more information, visit or follow us on Twitter @MississaugaFES
*All COVID-19 protocols in place at the time of this video being filmed were followed
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Deliciously Simple Dinner Recipes | Gordon Ramsay
Here are some quick and fun recipes to try out for dinner.
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