Fireman Bobs Never Done Before Pizza My Way Recipes

FIREMAN BOB'S VEGETARIAN CASSEROLE MY WAY...

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Turn heat to low, cover, and simmer for 20 minutes.
• Preheat oven to 375 degrees
• Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, green chile, and taco seasoning in a Large Dutch Oven and bring to a boil over medium high heat.
• Cook and stir, breaking up tomatoes, for 10 minutes.
• Take 1/2 cup of tomato mixture and spread on bottom of a 9 x 13 baking pan.
• Place one layer of corn tortillas in a lightly greased 9 x 13 inch baking dish. Layer with one quarter of the beans, jalapeno peppers, rice, salsa, soy mixture, cheddar cheese, monterey jack cheese.
• Repeat layers with remaining ingredients, beginning with the corn tortillas, and top with remaining Cheddar cheese.
• Cook in the preheated oven for 15 minutes, or until heated through and cheese is melted.
• Sprinkle cilantro on top before serving. Serve HOT ENJOY !!!

FIREMAN BOB'S NEVER DONE BEFORE PIZZA MY WAY...

Steps:

• Saute onion and garlic in olive oil till onions are translucent Add all other ingredients except sausage. Simmer at least 1 hour before adding sausage.
• Saute sausage till half cooked - then drain. Add to sauce and let all simmer in crock pot for 4 hours. Make sure you watch liquid... adding beef stock as needed....
• Note: This sauce will last a week in the fridge and 2 years in the freezer... Enjoy
• Toppings all go on.... 4 anchovy fillets 1 fresh red chilli - diced 1 heaped teaspoon small capers extra virgin olive oil zest and juice of ½ lemon 1/2 cup grated mozzarella cheese 1 tablespoon finely sliced fresh flat-leaf parsley course sea salt - to taste 1/4 teaspoon fennel seed 1/4 teaspoon garlic powder 1/2 cup freshly grated Parmesan cheese 1 cup asparagus tips 16 thin slices prosciutto

FIREMAN BOB'S HEARTY BEEF STEW MY WAY....

Steps:

• 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
• 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
• 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
• 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
• 5. Serve hot with a good Crusty Bread... ENJOY

FIREMAN BOB'S ROASTED SPICY SALSA MY WAY....

Steps:

• Begin by drizzling the oil over the onions, jalapeno peppers, and garlic, then roast for 40 minutes. Set aside and allow to cool.
• Combine tomatoes, cilantro, cumin, cayenne, salt and allow to sit for 30 minutes. Then add the cooled onions, jalapenos, and garlic. Stir till mixed completely.
• Place in a food processor and blend till desired constancy.
• Place entire mixture in a large pan and bring to a boil for 3 minutes, then simmer for an additional 45 minutes.
• Just before serving, Stir in the Lime Juice and Lime zest.
• Enjoy this Salsa Cold. Serving with your favorite chips or crusty bread...
• ENJOY !!!

THE LAST PIZZA DOUGH I'LL EVER NEED

Steps:

• For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
• Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
• Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
• At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
• Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
• For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.