Olive Gardens Grilled Steak Crostada

On Monday night, Chilly and I went to dinner at Olive Garden.  We had seen advertisements on television of some items they are currently serving for a limited time.  One of them was the Grilled Steak Crostada.  We both tried it and loved it.  Both of us hope it will remain on the menu instead of being for a short time.

This meal had four grilled steak medallions which was cooked to our request.  The campanelle pasta had pancetta bacon and a four cheese sauce on it.  They served two cheese crostadas (similar to crackers) which were crispy and very tasty along with the pasta and steak.  The whole meal was delicious.  Of course, we both enjoyed the salad and bread sticks prior to our meal being served too.

If you would like to try something different, try this.  If beef is not your thing, they do this meal with grilled chicken as well..  I'm sure it has to be just as delicious.

Betty Crocker's Hamburger Stroganoff

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1 teaspoon garlic salt or 1 clove garlic, minced (I prefer the minced garlic)
1/4 teaspoon pepper
1 can (8 ounces) mushroom stems and pieces, drained
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup dairy sour cream
2 cups hot cooked noodles
Snipped parsley

In a large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic or garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat.

Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.

4 to 6 servings.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese

Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Lasagna

1- batch of spaghetti sauce (I do cheat some and used jar sauce)
1- box jumbo lasagna
Italian Spaghetti cheese
1- package of Mozzarella cheese
1- large (3 pound) container of whole milk ricotta cheese
1- pound sweet or hot sausage
1- pround of meat ball mix (ground beef and pork)
eggs
From the above, you will get two large baking pans.
1. Make your sauce the day before and cook the sausage in the sauce unless you use jar sauce
2. Take the meat ball mix and put in a fry pan without any grease. Break it up and fry it intil it is done. Pour the grease off and put it in a dish
3. The ricotta youhave to put in a bowl, add eggs, at least six and mix well, add a little black pepper. If it does not spreak easily, add more eggs, one at a time until right spreading consisistency.
4. The sauce that was cooked has to be cut up into small pieces
5. Need your spaghetti cheese
6. Cook lasagna and strain (not too soft)
Now you put it together:
1. Put spaghetti sauce on bottom of pan. Just a thin layer. Not too much.
2. Layer of Lasagna
3. Thin layer of ricotta mixture
4. Grated Mozzarella Cheese (I like to use a lot )
5. Sprinkle pieces of broken fried sausage on
6. Sprinkle fried meat ball mixture on
7. Add another thin layer of sauce and alternate the steps to 3 layers are done.
On top of last layer (Lasagna), just put sauce, spaghettti cheese and grated mozzarella cheese
Bake in 350 oven for about an hour or until Mozzarella cheese melts. Don’t overcook.

Mac-n-Cheese

1/4 cup Chopped onion
2- Tbl.Butter or Marg.
1- Can Tomato Soup
1/2 cup water
1- Cup Shredded Chedder Cheese
2- Cups cooked Macaroni
2- Tbl. Buttered Bread Crumbs
In Saucepan cook Onion in Butter until tender.
Stir in soup and cheese heat until cheese melts.
Blend sauce with macaroni. Then pour into a 1 1/2 Qt. Casserole dish.
Sprinkle more cheese and Breadcrumbs on top.
Bake at 350 for 30 Mins.