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 Olive Garden® Steak Gorgonzola-Alfredo Total time: 45 minutes, plus pasta cook time.
No longer on the menu at Olive Garden® is my absolute favorite entree from this restaurant. Lucky for all of us, Olive Garden® has always been happy to share their recipes for everything. This was pulled from their website before the menu item was removed!
Menu Description: Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce.
Serves 4
Cook time 10 minutes (depending on doneness of steak)
Prep time 30 minutes
Ingredients
2.5 pounds marinated steak (recipe follows)
1 pound uncooked pasta
16 fl oz spinach gorgonzola sauce (recipe follows)
2 tablespoons gorgonzola cheese
2 tablespoons chopped sun dried tomatoes
2 tablespoons balsamic glaze (recipe follows)
1. Grill steak to preferred doneness.
2. Cook 1 pound pasta according to the directions.
3. Place drained pasta in saute pan with heated sauce.
4. Toss pasta with sauce and place on a large platter.
5. Place grilled beef on pasta and sauce.
6. Drizzle with balsamic glaze, and sprinkle gorgonzola cheese and sun dried tomatoes.
Steak marinade
1.5 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1. Cut beef into 1 inch cubes and set aside
2. Mix the dressing, rosemary and lemon juice together
3. Add the marinade to the beef, toss, and let marinate for at least 1 hour.
Spinach Gorgonzola Sauce
16 fl oz Alfredo sauce*
4 cups chopped spinach
½ cup chopped green onion
3 tablespoons gorgonzola cheese crumbled
1. Heat Alfredo sauce in a large saute pan.
2. Add onion, spinach and gorgonzola cheese.
Olive Garden® Alfredo Sauce
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
BALSAMIC GLAZE #1
1/2 cup balsamic vinegar
1/2 cup water
2 Tablespoons brown sugar
Simmer until thickened, cool to room temperature.
BALSAMIC GLAZE #2
1/2 cup balsamic vinegar
2 tablespoons honey
3 tablespoons olive oil
2 garlic cloves, minced
Mix together ingredients in saucepan and bring to a boil. Simmer until mixture thickens slightly and becomes syrupy, whisking often, about 15 minutes.
Pick your glaze or make a combination of both. We skipped this altogether when we made it the first time. We also used our own alfredo sauce.
 Hamburger Quiche Total time: Approximately 1.5 hours.
1/2 pound ground beef
2 shallots, finely chopped
1 Tbsp sage
1 tsp garlic
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cayenne
1 tsp rosemary
1 tsp ground mustard
2/3 c ricotta cheese
4 oz cream cheese
4 Tbsp heavy cream, divided in half
4 eggs
pie crust
 Layered yumminess. Preheat oven to 350 F.
Brown hamburger with onions, then stir in seasoning. Remove from heat. While that’s cooling, mix together your cheeses and 2 T of the heavy cream. In a separate bowl, mix together your eggs and remaining 2 Tbsp heavy cream.
Spread the meat mixture across the bottom of the pie crust. Dollop and then spread the cheese mixture on top of the meat. Pour the eggs and cream evenly across the top of it all.
Bake approximately 45-50 minutes or until eggs are set. (May take up to an hour.)
If you read it, you might recognize my seasoning blend from the Un-Sausage Cheesy Meat Wad recipe. It makes the hamburger taste remarkably similar to sausage. You can, of course, replace the meat and seasonings with sausage.
For my pie crust, I used half the recipe for Empanada Dough I. It was a perfect fit, and I could pull little pieces off and “reseal” anything that broke.
Total time: Approximately 25 minutes.
1/2 pound ground beef (optional)
4 cups cooked rice
2 cups broccoli florets and/or parts
1 can condensed cream of mushroom soup
1 cup of milk
1 1/2 cups shredded or 1 cup coarsely chopped cheese
2 Tbsp finely chopped onion
2 tsp minced garlic (or 1/2 tsp garlic powder)
salt and pepper to taste
Ritz crackers (optional)
Brown hamburger, garlic, and onions in a large skillet on medium heat. Add soup and milk, stirring constantly. Add cheese and stir until melted. Add broccoli and cook on medium 3-5 minutes or until soup begins to boil. Add rice and stir stir stir.
Top with crushed Ritz crackers and cheese before serving.
This filled up my frying pan and served three. Hooray for one-dish meals! Try it with any meat or no meat at all. Try it with any vegetable or no vegetables at all.
 They taste better than they look. Total time: Approximately 1 hour, depending on your ingredients.
Cheesy meatloaves with the flavor of sausage. A great appetizer or finger-food dinner! (Name courtesy of JB.)
There’s no pork in this recipe!
2 cups Baking Mix
1/2 pound hamburger
3 cups shredded cheese
1 cup milk
1 Tbsp sage
1 tsp garlic
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cayenne
1 tsp rosemary
1 tsp ground mustard
Preheat oven to 350 degrees.
Mix dry ingredients in a large mixing bowl. Add hamburger, cheese, and milk, mix well.
Shape mixture into one-inch balls and place on cookie sheet. Bake for 20-25 minutes (I did exactly 20, and got some nice, soft, moist biscuity yumminess). Refrigerate unused portions.
Taste familiar? You can substitute 1/2 a package of flavored sausage in place of the hamburger and all those seasonings and get almost the exact same result! Or skip the hamburger entirely and make yourself a vegetarian dish.
Remember: The fattier your meat and cheese, the more oil you will have on your cookie sheet. I only buy 80/20 hamburger and Tillamook Extra Sharp White Cheddar Cheese, so mine came out how some people would say “greasy“, and I would say “wonderful”. I used the above recipe, and since I can’t measure an “inch” to save my life, I made 30 cheese balls that flattened slightly to make “wads”.
We dipped them in Yogurt Dill Dip. We’re thinking they might taste good in a pita with cucumbers and tomatoes.
Total time: Approximately 2 hours.
Beef and pork meatballs in chili and red pepper jelly from Rania Harris (KDKA Pittsburgh Today Live, January 2008) via instant messenger, so I hope it copies right.
3 slices fresh white bread
½ cup milk
3 tablespoons unsalted butter
½ cup finely chopped onion
¾ pound ground chuck
¾ pound ground pork
Kosher salt and coarse ground black pepper to taste
2 large egg yolks
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Flour for dusting meatballs
Vegetable oil for frying meatballs
1 bottle Heinz Chili Sauce
1 – 10 ounce jar red pepper jelly
Directions:
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a small skillet over medium heat, melt the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions. Blend mixture well, but don’t overwork, as the result will be a dense meatball. Roll the mixture into 1-inch meatballs.
Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees. Dust the meatballs with flour to coat well. Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to paper towels to drain.
Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point. Carefully add the meatballs and heat gently. Remove from heat and carefully pour into a fondue pot and serve following the manufacturer’s directions.
Yield: approximately 30 meatballs, 4 to 6 servings
[08:48] Jeremy: if u try it out lemme know how it is… ill tell u how that pita is
 Spaghetti and Meatballs Total time: 1 hour, plus pasta cook time.
1 pound hamburger
1 pound pork sausage (I like to use a roll of Jimmy Dean Premium Pork Regular Sausage)
3 cloves of garlic, minced
2 large eggs
1/2 roll of Ritz crackers (approx. 17-20 crackers)
1 tablespoon of oregano
1 tablespoon of parsley
1 tablespoon dried onion or 1 teaspoon onion powder
1 teaspoon black pepper
Preheat oven to 400 F.
Place meat into a large mixing bowl. Sprinkle seasonings on top of meat. Crush crackers into fine pieces across meat and seasonings. Add eggs and mix by hand for 3-5 minutes.
Shape into meatballs and place in an oven safe baking dish. Cover with aluminum foil and bake for 30 minutes.
Lift the edge of the aluminum foil to allow steam to escape. Bake 15 more minutes.
Seen here with spaghetti, Classico’s tomato and basil sauce, and asiago cheese.
 Kefta with extra onions and couscous. Total time: 1 hour.
Adapted from the Kraft Food & Family recipe for Moroccan Meatballs.
2 lb. ground beef
1 cup coffee, cooled
3 Tbsp. honey
3 cloves garlic, minced
2 tsp. cornstarch
2 tsp. salt
2 tsp. paprika
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 medium onion, thinly sliced
COMBINE coffee, honey and cornstarch; set aside. In a large bowl, mix meat and seasonings until well blended. Shape into 24 meatballs.
COOK in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.
ADD onions to skillet and cook 1 minute. Add coffee mixture to skillet; stir until meatballs and onions are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.
I’ve made these a couple of times now, and this is the combination I like best. The original recipe just didn’t have enough flavor for me – my coffee overwhelmed everything. (Strong coffee will do that.)
Kraft drops the brand names for coffee, but I use whatever was brewed that day. I wouldn’t drink bad coffee, so why would I want to cook with it? 😛
Last time, served these with couscous.
 Beef Stew before stewing Total time: 5.5 to 10 hours.
It all depends on the size of your crock-pot. I use the larger amounts now because I have a 5 quart Rival crock-pot!
1-2 pounds of beef, any style cut, chopped into 1″ to 2″ cubes
3-4 potatoes, quartered
2-3 carrots, cut into 1 inch pieces
1-2 stalks of celery, finely chopped
1 onion, finely chopped
1-3 cloves of garlic, minced
1 bay leaf
1 tablespoon Sambal Oelek
1 teaspoon coriander seed
1 teaspoon yellow mustard seed
1 teaspoon sugar
1/4 teaspoon black pepper
salt to taste
Place into crock-pot in this order:
garlic
Sambal Oelek
celery
onions
beef
remaining seasonings except salt
potatoes
carrots
Fill crock-pot with water until just below the vegetables – or to the tops of the vegetables. Cook on high for 1 hour, then simmer for 4 to 6 hours. Alternatively, just let it simmer 8 to 10 hours. Salt to taste just before serving.
Caution! Sambal Oelek is HOT HOT HOT!
I normally use a normal spoon to dish out my Sambal Oelek, and I use one heaping and a half scoop, which is about the equivalent of 1 tablespoon. That’s about as warm as I like it. Some chili isn’t that hot. Just use caution.
I start my crock-pot at 9:30am, and it simmers until 6pm. I don’t use any thickeners, but if you like your stew thick, definitely add some potato or cornstarch just before serving.
 Before! Total time: 7.5 to 9.5 hours.
It’s not just for St. Patrick’s Day! Cabbage is really good for you!
1-2 pounds of corned beef
1/2 head of cabbage
3 large potatoes
1-2 carrots
1 onion
1 clove of garlic
black pepper
2 cups of water
The corned beef seasons everything on its own, really. DO NOT ADD SALT.
Cut the corned beef into halves. Chop all vegetables down to size (somewhere between a large gumball and your fist, it’s your preference, really).
Place into crock-pot in this order:
meat
water
seasonings
onion
potatoes
carrots
cabbage
 Finished product. Cabbage color shows it's done, and you can see where the water/juice level has risen. Cook on high for 1 hour, then turn to low for 6-8 hours more. I normally start my crock-pot at 10am, and then turn it down at noon for dinner by 5pm. If I want to eat at 6pm, I turn it down at 11am. Check on it around 2pm and make sure the water level is almost the same height or the exact same height as your vegetables; add more water if necessary.
 After! (Although we'd already eaten some.. *cough*.. just couldn't wait..)
Total time: Plan on 1 hour per 10 empanadas.
Beef Empanadas
* 2 hard-boiled large eggs
* 1/2 medium onion, finely chopped
* 1 tablespoon olive oil
* 1 garlic clove, finely chopped
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 3/4 pound ground beef chuck
* 2 tablespoons raisins
* 1 1/2 tablespoons chopped pimiento-stuffed olives
* 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
* 1 package frozen empanada pastry disks, thawed, or make dough
* About 4 cups vegetable oil
* a deep-fat thermometer
Cut each egg crosswise into 10 thin slices.
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Preheat oven to 200°F with rack in middle.
Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
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