Re: STeak-n-gorgonzola pasta recipe

[Guest guest]

That sounds fantastic! Gorgonzola is one of my favorites:) SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Sat, May 28, 2011 1:57:24 PMSubject: STeak-n-gorgonzola pasta recipe

Mmmm, tomato sammich for lunch - Campari tomatoes, Miracle Whip, wholegrain-n-honey bread.... Anyway, here's a "cheating" recipe for steak & gorgonzola pasta.Depending on sides and appetites, I'd say this makes 3-4 servings.1 lb or so of good beef - leftover roast or steak works great. Cut intothin short slices.1 jar your fave Alfredo sauce - I like Classico for all-naturalness1 LARGE red bell pepper - dice or slice, your preference.Crumbled gorgonzola - at least 3 tablespoons, more if you really like itA little onion or shallot, diced smallA little fresh garlic, minced (can be replaced with dry/powdered/whatever2-1/2 cups your fave sturdy pasta - I like Barilla whole grain farfalle orpenne, but linguine works too - cooked al dente.some buttersalt, pepper, garlic, etc, to taste Heat sauce according to

directions. Add a little butter and abt 3tablesppons gorgonzola. Set aside to keep barely warm. If you're using raw beef, sauté it in a heavy skillet in butter. Whenit's almost cooked through, add the bell pepper and onion, cook til onion istranslucent. Add the garlic at the last minute or two so it doesn't burn. Add meat and veg to the sauce and simmer about 5 minutes. Checkseasonings; add more Gorgonzola if needed. Stir in cooked pasta, and let"marry" a few minutes while you prep sides. Serve hot. I've done this dish the other way with from-scratch sauce, this is just asgood and a whole lot simpler...T in WY Practical Blackwork Designs http://practicalblackwork.comhttp://practical-blackwork.blogspot.com "You get a wonderful view from the point of no return..." ------------------------------------

[Guest guest]

That sounds fantastic! Gorgonzola is one of my favorites:) SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Sat, May 28, 2011 1:57:24 PMSubject: STeak-n-gorgonzola pasta recipe

Mmmm, tomato sammich for lunch - Campari tomatoes, Miracle Whip, wholegrain-n-honey bread.... Anyway, here's a "cheating" recipe for steak & gorgonzola pasta.Depending on sides and appetites, I'd say this makes 3-4 servings.1 lb or so of good beef - leftover roast or steak works great. Cut intothin short slices.1 jar your fave Alfredo sauce - I like Classico for all-naturalness1 LARGE red bell pepper - dice or slice, your preference.Crumbled gorgonzola - at least 3 tablespoons, more if you really like itA little onion or shallot, diced smallA little fresh garlic, minced (can be replaced with dry/powdered/whatever2-1/2 cups your fave sturdy pasta - I like Barilla whole grain farfalle orpenne, but linguine works too - cooked al dente.some buttersalt, pepper, garlic, etc, to taste Heat sauce according to

directions. Add a little butter and abt 3tablesppons gorgonzola. Set aside to keep barely warm. If you're using raw beef, sauté it in a heavy skillet in butter. Whenit's almost cooked through, add the bell pepper and onion, cook til onion istranslucent. Add the garlic at the last minute or two so it doesn't burn. Add meat and veg to the sauce and simmer about 5 minutes. Checkseasonings; add more Gorgonzola if needed. Stir in cooked pasta, and let"marry" a few minutes while you prep sides. Serve hot. I've done this dish the other way with from-scratch sauce, this is just asgood and a whole lot simpler...T in WY Practical Blackwork Designs http://practicalblackwork.comhttp://practical-blackwork.blogspot.com "You get a wonderful view from the point of no return..." ------------------------------------

[Guest guest]

Oh , this sounds awesome. Is this your own, made-up recipe,or did you get it from somewhere? It sounds really delish! Will haveto show Lloyd; he loves stuff with steak and Gorgonzola. Perhaps it will be a big fave in our household.love,KateTo: MSersLife Sent: Sat, May 28, 2011 4:57:24 PMSubject: STeak-n-gorgonzola pasta recipe

Mmmm, tomato sammich for lunch - Campari tomatoes, Miracle Whip, whole

grain-n-honey bread....

Anyway, here's a "cheating" recipe for steak & gorgonzola pasta.

Depending on sides and appetites, I'd say this makes 3-4 servings.

1 lb or so of good beef - leftover roast or steak works great. Cut into

thin short slices.

1 jar your fave Alfredo sauce - I like Classico for all-naturalness

1 LARGE red bell pepper - dice or slice, your preference.

Crumbled gorgonzola - at least 3 tablespoons, more if you really like it

A little onion or shallot, diced small

A little fresh garlic, minced (can be replaced with dry/powdered/whatever

2-1/2 cups your fave sturdy pasta - I like Barilla whole grain farfalle or

penne, but linguine works too - cooked al dente.

some butter

salt, pepper, garlic, etc, to taste

Heat sauce according to directions. Add a little butter and abt 3

tablesppons gorgonzola. Set aside to keep barely warm.

If you're using raw beef, sauté it in a heavy skillet in butter. When

it's almost cooked through, add the bell pepper and onion, cook til onion is

translucent. Add the garlic at the last minute or two so it doesn't burn.

Add meat and veg to the sauce and simmer about 5 minutes. Check

seasonings; add more Gorgonzola if needed. Stir in cooked pasta, and let

"marry" a few minutes while you prep sides. Serve hot.

I've done this dish the other way with from-scratch sauce, this is just as

good and a whole lot simpler...

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

"You get a wonderful view from the point of no return..."

[Guest guest]

Oh , this sounds awesome. Is this your own, made-up recipe,or did you get it from somewhere? It sounds really delish! Will haveto show Lloyd; he loves stuff with steak and Gorgonzola. Perhaps it will be a big fave in our household.love,KateTo: MSersLife Sent: Sat, May 28, 2011 4:57:24 PMSubject: STeak-n-gorgonzola pasta recipe

Mmmm, tomato sammich for lunch - Campari tomatoes, Miracle Whip, whole

grain-n-honey bread....

Anyway, here's a "cheating" recipe for steak & gorgonzola pasta.

Depending on sides and appetites, I'd say this makes 3-4 servings.

1 lb or so of good beef - leftover roast or steak works great. Cut into

thin short slices.

1 jar your fave Alfredo sauce - I like Classico for all-naturalness

1 LARGE red bell pepper - dice or slice, your preference.

Crumbled gorgonzola - at least 3 tablespoons, more if you really like it

A little onion or shallot, diced small

A little fresh garlic, minced (can be replaced with dry/powdered/whatever

2-1/2 cups your fave sturdy pasta - I like Barilla whole grain farfalle or

penne, but linguine works too - cooked al dente.

some butter

salt, pepper, garlic, etc, to taste

Heat sauce according to directions. Add a little butter and abt 3

tablesppons gorgonzola. Set aside to keep barely warm.

If you're using raw beef, sauté it in a heavy skillet in butter. When

it's almost cooked through, add the bell pepper and onion, cook til onion is

translucent. Add the garlic at the last minute or two so it doesn't burn.

Add meat and veg to the sauce and simmer about 5 minutes. Check

seasonings; add more Gorgonzola if needed. Stir in cooked pasta, and let

"marry" a few minutes while you prep sides. Serve hot.

I've done this dish the other way with from-scratch sauce, this is just as

good and a whole lot simpler...

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

"You get a wonderful view from the point of no return..."

[Guest guest]

I ate something like it in a restaurant, and thought " I bet I can make

this " - so I did.

:-) You can gorgonzola/pepper/garlic this up as much or as little as

everybody likes,

just taste as you go along. Mushrooms might be a good addition, Himself

doesn't like 'em so I haven't tried....

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com  

" You get a wonderful view from the point of no return... "

STeak-n-gorgonzola pasta recipe

 

Mmmm, tomato sammich for lunch - Campari tomatoes, Miracle Whip, whole

grain-n-honey bread....

Anyway, here's a " cheating " recipe for steak & gorgonzola pasta.

Depending on sides and appetites, I'd say this makes 3-4 servings.

1 lb or so of good beef - leftover roast or steak works great. Cut into

thin short slices.

1 jar your fave Alfredo sauce - I like Classico for all-naturalness

1 LARGE red bell pepper - dice or slice, your preference.

Crumbled gorgonzola - at least 3 tablespoons, more if you really like it

A little onion or shallot, diced small

A little fresh garlic, minced (can be replaced with dry/powdered/whatever

2-1/2 cups your fave sturdy pasta - I like Barilla whole grain farfalle or

penne, but linguine works too - cooked al dente.

some butter

salt, pepper, garlic, etc, to taste

Heat sauce according to directions. Add a little butter and abt 3

tablesppons gorgonzola. Set aside to keep barely warm.

If you're using raw beef, sauté it in a heavy skillet in butter. When

it's almost cooked through, add the bell pepper and onion, cook til onion is

translucent. Add the garlic at the last minute or two so it doesn't burn.

Add meat and veg to the sauce and simmer about 5 minutes. Check

seasonings; add more Gorgonzola if needed. Stir in cooked pasta, and let

" marry " a few minutes while you prep sides. Serve hot.

I've done this dish the other way with from-scratch sauce, this is just as

good and a whole lot simpler...

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

" You get a wonderful view from the point of no return... "

[Guest guest]

I ate something like it in a restaurant, and thought " I bet I can make

this " - so I did.

:-) You can gorgonzola/pepper/garlic this up as much or as little as

everybody likes,

just taste as you go along. Mushrooms might be a good addition, Himself

doesn't like 'em so I haven't tried....

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com  

" You get a wonderful view from the point of no return... "

STeak-n-gorgonzola pasta recipe

 

Mmmm, tomato sammich for lunch - Campari tomatoes, Miracle Whip, whole

grain-n-honey bread....

Anyway, here's a " cheating " recipe for steak & gorgonzola pasta.

Depending on sides and appetites, I'd say this makes 3-4 servings.

1 lb or so of good beef - leftover roast or steak works great. Cut into

thin short slices.

1 jar your fave Alfredo sauce - I like Classico for all-naturalness

1 LARGE red bell pepper - dice or slice, your preference.

Crumbled gorgonzola - at least 3 tablespoons, more if you really like it

A little onion or shallot, diced small

A little fresh garlic, minced (can be replaced with dry/powdered/whatever

2-1/2 cups your fave sturdy pasta - I like Barilla whole grain farfalle or

penne, but linguine works too - cooked al dente.

some butter

salt, pepper, garlic, etc, to taste

Heat sauce according to directions. Add a little butter and abt 3

tablesppons gorgonzola. Set aside to keep barely warm.

If you're using raw beef, sauté it in a heavy skillet in butter. When

it's almost cooked through, add the bell pepper and onion, cook til onion is

translucent. Add the garlic at the last minute or two so it doesn't burn.

Add meat and veg to the sauce and simmer about 5 minutes. Check

seasonings; add more Gorgonzola if needed. Stir in cooked pasta, and let

" marry " a few minutes while you prep sides. Serve hot.

I've done this dish the other way with from-scratch sauce, this is just as

good and a whole lot simpler...

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

" You get a wonderful view from the point of no return... "

[Guest guest]

I ate something like it in a restaurant, and thought " I bet I can make

this " - so I did.

:-) You can gorgonzola/pepper/garlic this up as much or as little as

everybody likes,

just taste as you go along. Mushrooms might be a good addition, Himself

doesn't like 'em so I haven't tried....

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com  

" You get a wonderful view from the point of no return... "

STeak-n-gorgonzola pasta recipe

 

Mmmm, tomato sammich for lunch - Campari tomatoes, Miracle Whip, whole

grain-n-honey bread....

Anyway, here's a " cheating " recipe for steak & gorgonzola pasta.

Depending on sides and appetites, I'd say this makes 3-4 servings.

1 lb or so of good beef - leftover roast or steak works great. Cut into

thin short slices.

1 jar your fave Alfredo sauce - I like Classico for all-naturalness

1 LARGE red bell pepper - dice or slice, your preference.

Crumbled gorgonzola - at least 3 tablespoons, more if you really like it

A little onion or shallot, diced small

A little fresh garlic, minced (can be replaced with dry/powdered/whatever

2-1/2 cups your fave sturdy pasta - I like Barilla whole grain farfalle or

penne, but linguine works too - cooked al dente.

some butter

salt, pepper, garlic, etc, to taste

Heat sauce according to directions. Add a little butter and abt 3

tablesppons gorgonzola. Set aside to keep barely warm.

If you're using raw beef, sauté it in a heavy skillet in butter. When

it's almost cooked through, add the bell pepper and onion, cook til onion is

translucent. Add the garlic at the last minute or two so it doesn't burn.

Add meat and veg to the sauce and simmer about 5 minutes. Check

seasonings; add more Gorgonzola if needed. Stir in cooked pasta, and let

" marry " a few minutes while you prep sides. Serve hot.

I've done this dish the other way with from-scratch sauce, this is just as

good and a whole lot simpler...

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

" You get a wonderful view from the point of no return... "

[Guest guest]

Wow, you really are creative, ! I impressed that you tastedsomething, and were able to put it together yourself. That takestalent. Kids don't much like even the LOOK of mushrooms, soI'd probably keep to the original you posted.love,KateTo: MSersLife Sent: Sat, May 28, 2011 6:07:51 PMSubject: RE: STeak-n-gorgonzola pasta recipe

I ate something like it in a restaurant, and thought "I bet I can make

this" - so I did.

:-) You can gorgonzola/pepper/garlic this up as much or as little as

everybody likes,

just taste as you go along. Mushrooms might be a good addition, Himself

doesn't like 'em so I haven't tried....

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

"You get a wonderful view from the point of no return..."

STeak-n-gorgonzola pasta recipe

Mmmm, tomato sammich for lunch - Campari tomatoes, Miracle Whip, whole

grain-n-honey bread....

Anyway, here's a "cheating" recipe for steak & gorgonzola pasta.

Depending on sides and appetites, I'd say this makes 3-4 servings.

1 lb or so of good beef - leftover roast or steak works great. Cut into

thin short slices.

1 jar your fave Alfredo sauce - I like Classico for all-naturalness

1 LARGE red bell pepper - dice or slice, your preference.

Crumbled gorgonzola - at least 3 tablespoons, more if you really like it

A little onion or shallot, diced small

A little fresh garlic, minced (can be replaced with dry/powdered/whatever

2-1/2 cups your fave sturdy pasta - I like Barilla whole grain farfalle or

penne, but linguine works too - cooked al dente.

some butter

salt, pepper, garlic, etc, to taste

Heat sauce according to directions. Add a little butter and abt 3

tablesppons gorgonzola. Set aside to keep barely warm.

If you're using raw beef, sauté it in a heavy skillet in butter. When

it's almost cooked through, add the bell pepper and onion, cook til onion is

translucent. Add the garlic at the last minute or two so it doesn't burn.

Add meat and veg to the sauce and simmer about 5 minutes. Check

seasonings; add more Gorgonzola if needed. Stir in cooked pasta, and let

"marry" a few minutes while you prep sides. Serve hot.

I've done this dish the other way with from-scratch sauce, this is just as

good and a whole lot simpler...

T

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

"You get a wonderful view from the point of no return..."