Vegetable Beef Soup

Another soup creation from Dave that is based loosely on this recipe.

Ingredients

• 1-1½ pounds stew meat


• 2 garlic cloves, pressed


• 8 cups water


• 4 beef bouillon cubes


• 1 envelope dry onion soup mix


• 1 (15 ounce) can tomato sauce


• 1 potato, diced


• 1 medium onion, diced


• 3 stalks celery, chopped


• 1 (16 ounce) package frozen vegetables


• 1 cup elbow macaroni

Directions

1. Brown stew meat in pressed garlic.


2. Mix water, bouillon, soup, sauce, potato, onion, celery and vegetables in large pot and bring to boil.


3. Add noodles and cook until al dente.


4. Add browned stew meat, mix and serve.

Bruschetta Chicken

Flavorful chicken recipe from our Taste of Home cookbook.

Ingredients:

• ½ cup all-purpose flour


• ½ cup egg substitute


• 4 boneless skinless chicken breast halves (4 ounces each)


• ¼ cup grated Parmesan cheese


• ¼ cup dry bread crumbs


• 1 tablespoon butter, melted


• 2 large tomatoes, seeded and chopped


• 3 tablespoons minced fresh basil


• 2 garlic cloves, minced


• 1 tablespoon Crisco® Light Olive Oil


• ½ teaspoon salt


• ¼ teaspoon pepper

Directions:

1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.


2. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.


3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Gulyás

A Hungarian style goulash recipe that Dave came up with.

Ingredients

• vegetable oil


• 2lbs pork or beef shank, shoulder or shin, cubed


• salt


• pepper


• paprika


• 2tbsp butter


• 1 large onion, sliced


• 5 garlic cloves, pressed


• 2 red bell peppers, seeded and diced


• 1 red jalapeño pepper, diced


• 1 potato, pealed and finely sliced


• 2 cup water


• 1 beef bullion cube


• 1tsp thyme


• 1 bay leaf

Directions

1. In a large pot, brown meat in oil. Season with salt, pepper and paprika to taste.


2. Sauté onion, garlic, bell peppers and jalapeño pepper in butter.


3. Add potato, water and bullion cube to meat, bring to boil.


4. Stir in sautéed veggies and thyme.


5. Add bay leaf, cover and reduce heat to low for 2 hours.

Tomato Pesto Pasta

A delicious Italian pasta dish found on All Recipes.

Ingredients

• 3 tablespoons extra virgin olive oil


• 2 cloves garlic, peeled and chopped


• 1 (14.5 ounce) can diced tomatoes, drained


• 14 ounces fusili (spiral) pasta


• salt and pepper to taste


• 3 tablespoons pesto


• 3 tablespoons freshly grated Parmesan cheese


• 3 tablespoons fresh basil leaves for garnish

Directions

1. Heat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.


2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.


3. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.

Homemade Chili

After many, many, many tries, this is Dave's final recipe for his homemade chili.

Ingredients

• 2 tbsp butter


• 2 garlic cloves, pressed


• 1 large onion, chopped


• 2 lbs ground beef


• 2 cans stewed tomatoes, Italian recipe


• 1 can tomato paste


• 4 oz can diced green chilies


• 2 bell peppers, seeded and chopped


• 1 tbsp chili powder


• 1/2 cup red wine

Directions

1. In a large skillet, melt butter and sauté garlic and onion until onion is translucent. Add ground beef and cook until brown. Drain.


2. In a large pot or crock pot mix all ingredients and cook on low to medium low for 2 hours.