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Sam Holloway Garlic Black Beans Ingredients: 1 28 oz can black beans,drained 3-4 Tbs minced garlic 3...
Firehouse Chef Jim DeVito Stuffed French Toast Ingredients: loaf of Texas toast flavored cream...
Erik Kositzki Chicken Tortilla Soup Ingredients: 1 medium red onion,chopped (approximately 1 cup) 2...
Chicago Heights Fire Department Mock Jambalaya Ingredients:1 lb. rigatoni pasta 6 Tbs vegetable...
Firehouse Chefs John Rikje and Tony Roberts Poppies Panini Ingredients: 8-10 oz of whipped cream...
Johnnie Downey Chili Ingredients: 3- 15 oz cans of gloomy red kidney beans,drained. 3- 15 oz cans of...
Firefighter Hugh Waddington Chili Ingredients: 8 ounces bacon (approximately 8 strips),cut into...
Joe O’Dette,Frankfort Fire Department Grandma’s Spaghetti Sauce Ingredients: 1 lb ground beef 1...
Firehouse Chef Michael Holtz from the Lemont Fire Protection District Jambalaya Ingredients: 5-6 lbs...
Andy Klatt and Zach Missen Zandy’s Fresh Pizza Ingredients: 1 package yeast 1/4 warm water 1 Tbs...