Some time ago, I found a website claiming it had the ‘secret’ restaurant recipes of popular dishes. It claimed this is the same pasta fagioli soup from Olive Garden. I don’t know if that’s true, but it sure is tasty!
- 1 lb. ground beef
- 1 small onion, diced (1 cup)
- 1 large carrot, julienned (1 cup)
- 3 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 2 14.5-oz cans diced tomatoes
- 1 15-oz can red kidney beans (w/ liquid)
- 1 15-oz can great northern beans (w/ liquid)
- 1 15-oz can tomato sauce
- 1 12-oz can V-8 juice
- 1 Tbsp white vinegar
- 1½ tsp salt
- 1 tsp oregano
- 1 tsp basil
- ½ tsp pepper
- ½ tsp thyme
- ½ lb. (1/2 pkg) ditali pasta
- Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into the simmering, coo the pasta in 1½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
- 1 packet of active dry yeast
- 3 tsp dark brown sugar
- 1 1/2 cups warm water (105 – 110 degrees F)
- 1 tbsp salt
- 4 cups all-purpose flour
- Cornmeal and extra flour for dusting work surface
- Coarse kosher salt
- hot dogs (I prefer all beef hot dogs)
- sliced cheese (American or cheddar)
Make the pretzel dough:
- In a large bowl, combine yeast, 1 1/2 tsp brown sugar, and water and let stand 5 minutes until foamy and bubbly.
- Add remaining sugar and salt and stir well.
- Add flour, 1 cup at a time, mixing until well incorporated.
- Knead dough until smooth (about 7 minutes) and has a sheen.
- Transfer to a bowl and let stand, covered for 40 minutes in a warm place.
Make the pretzel dog:
- Dust your work surface with flour and cornmeal.
- Divide dough into approximately equal pieces and roll out to desired length and thickness.
- Place 1 slice of cheese and 1 hot dog on dough.
- Roll the dough until it completely covers the hot dog and cheese. Pinch off excess dough.
- Place the pretzel dog on a baking sheet that has been lightly dusted with cornmeal.
- Repeat until all hot dogs are used.
- Allow pretzel dog dough to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees. Bring a large pot of water to boil.
- Carefully transfer risen pretzel dogs to boiling water with spatula and boil ~3.5 minutes. (IMPORTANT!)
- Transfer boiled pretzel dogs to a rack to drain for 1 minute.
- Arrange pretzel dogs on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt.
- Bake for 20 minutes until golden brown.
Note: Don’t skip boiling the pretzel dogs. If you do, the dough will become very hard.
- 1/4 cup soy sauce
- 3 Tbsp honey
- 2 Tbsp vinegar
- 1/2 tsp garlic powder
- 1/2 tsp ginger
- 3/4 cup salad (or olive) oil
- onion, sliced and quartered
- Mix ingredients together.
- Marinade flank steak for 24 hours.
- Cook over grill till done. (Ian claims 4 – 7 minutes a side)
Caution: Oil causes grill to flame up.
I got this chili recipe from my old academy roommate, Ian. I like making a batch of this in the fall just as the weather is starting to turn cold. It also makes for great football food.
Ian's Chili con Carne
- 1 lb. Ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 can ready cut tomatoes
- 2 cans (15 oz) tomato sauce
- 2 tsp. Chili powder
- 2 tsp. Ground cumin
- 1 tsp. Salt
- 1 can (15 oz) kidney beans
- In a large skillet, brown beef with onion and garlic.
- Drain fat.
- Add remaining ingredients and simmer for 20 minutes, stirring occasionally, or until ready to eat.