FiremanCooker Profile - Allrecipes.com (19892688)

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FiremanCooker


FiremanCooker
 
Home Town: Western, New York, USA
Living In:
Member Since: Jun. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking
Hobbies: Camping, Boating, Photography, Music, Charity Work
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Recipe Reviews 3 reviews
Bow Tie Pasta with Sausage and Sweet Peppers
The recipe has a good framework to work with. Used hot italian sausage, browned after removing it from the casing. Added sliced portabello mushrooms, sliced sweet onion, green & orange sweet peppers and a few cloves of minced garlic in the sautee, seasoned with some black pepper & seasoned salt. After draining, added diced tomatoes, cannelini beans and the beef broth, seasoned with some thyme leaves, a pinch of crushed red pepper and let simmer. Very tasty and if you're creative with your veggies, very colorful in presentation. Fast & easy!

1 user found this review helpful
Reviewed On: Jan. 6, 2014
Bacon Wrapped Pesto Chicken
Made a variation (based on some of the other reviews) of this one tonight at the firehouse. Flattened the chicken breast halves, seasoned the chicken with Adobo (con pimento) and black pepper, spooned on a layer of basil pesto, sprinkled it with chopped pre-cooked bacon, covered it with a slice of provolone cheese and rolled it in prosciutto. Drizzled it with a little olive oil and sprinkled a little fresh-grated pecorino romano on top. Added them to a preheated cast iron skillet and cooked for 30 minutes. Served it with a variation of CookinGirl's "Easy Olive Oil,Tomato and Basil Pasta": quick sauteed some sliced portobellos, sliced sweet onion and garlic, and then tossed it into a pound of cooked tri-color farfalle with the tomatoes, basil and a tsp. of crushed red. Dinner also featured a crisp romaine salad and a garlic tuscan round bread. My crew wants it added to the line-up.

3 users found this review helpful
Reviewed On: Feb. 6, 2013
Easy Olive Oil, Tomato, and Basil Pasta
This has become a new hit @ the Fire Station dinner table. I use a lot more minced garlic (6-8 cloves) and have added sliced portobello mushrooms that I saute in a little olive oil with sliced prosciutto and some diced pepperoni. Like some of the other reviewers, I reserve the sliced basil for the very end and stir it in after tossing the rest of the ingredients in to a cast iron skillet on high heat to melt the mozzarella. Sprinkled crushed red or some Sriracha add some heat if you like it spicy.

6 users found this review helpful
Reviewed On: Jun. 11, 2011
 
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