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Recipes from the Fire House Chef

Here are two recipes selected from the Fire House Chef website and the IAFF Menu Planner that will make you say ‘mmmm good.’

From Fire House Chef

Orange Juice Chicken
•    In a bowl mix 1 beaten egg
•    1/2 of a 6oz frozen orange juice(thawed)
•    2 tablespoons of soy sauce
•    1 teaspoon of paprika and dash of salt.
•    Melt 3 tablespoons of butter in a large baking pan.
•    Dip chicken(2 1/2 to 3lbs) pieces in mixture then coat with 1/2 cup of bread crumbs.

Place skin side of chicken up and bake uncovered at 375 degrees for 50 minutes. Makes 4 servings


Recipe by Firefighter: T. Green Saratoga Springs Fire Department, New York


From IAFF Menu Planner

Praline Sweet Potato Casserole


6       large dark-orange fleshed sweet potatoes (about 5½ pounds), scrubbed
3/4 c. nonfat milk
1/2 c. (1 stick) unsalted butter (use ¼ less butter to reduce the fat in his recipe)
3        large eggs, lightly beaten
1 tsp.  salt
1 c.     packed dark brown sugar

Praline Topping –
4 tbsp. unsalted butter
3/4 c.   packed dark brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 to 1 tsp. ground nutmeg
3/4 c.  heavy whipping cream
2 c.     coarsely chopped pecans
2 tsp.  pure vanilla extract


  • Preheat oven to 350ºF. Pierce each potato several times. Place in baking pan and bake until potatoes are tender – about 1 to 1½ hours. Set aside until cool enough to handle.
  • In a small sauce pan, heat the milk and butter until butter is melted and the mixture is hot but not boiling.
  • Cut potatoes in half; scoop out the flesh to a food processor or large bowl if using a mixer.
  • Process the potatoes or mash them until smooth. Stir in the milk mixture whisking in the eggs until well combined.
  • Add the salt and brown sugar. Continue to mix until well combined.
  • Place in well buttered 9x13" casserole or 3-quart casserole (do not fill too high). Set aside.

Praline Topping –

  • Melt the butter in a 2-quart saucepan over low heat.
  • Stir in the brown sugar, salt, cinnamon, nutmeg, cream, and pecans. Heat to a simmer and cook, stirring constantly until the sugar has dissolved and the mixture thickens, about 10-15 minutes. (Watch carefully).
  • If the mixture begins to boil and splatter, turn down the heat to maintain a simmer.
  • Remove from heat, stir in vanilla and pour topping evenly over potatoes spreading with a rubber spatula.
  • Bake casserole on baking sheet to catch spills until the topping is slightly crusty and set – about 40-45 minutes. Serve immediately.


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