Type what you have

Ingredients

• ✓ romano cheese
• bread
• mango
• basil

Instructions

1. 1 Preheat the broiler.
2. 2 Arrange French bread slices in a single layer on a large baking sheet. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted. Remove from heat.
3. 3 In a medium bowl, mix mango and fresh basil.
4. 4 Top each bread slice with equal amounts of the mango and basil mixture. Sprinkle with Romano cheese, adjusting the amount to taste.
5. 5 Return topped bread to broiler. Broil 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve hot.

By Justin Aleo

Ingredients

• ✓ romano cheese
• artichoke heart
• red onion
• mayonnaise
• baguette

Instructions

1. 1 Preheat the broiler.
2. 2 In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3. 3 Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

By ROXANNEBLESH

Ingredients

• ✓ romano cheese
• olive oil
• zucchini
• red pepper flakes
• garlic salt
• onion salt
• tomato sauce
• cheese blend

Instructions

1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Ingredients

• ✓ romano cheese
• imitation crabmeat
• butter
• garlic
• lemon pepper

Instructions

1. 1 In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot. Add grated cheese and serve.

By H Crouch

Ingredients

• ✓ romano cheese
• parmesan cheese
• mayonnaise
• basil
• oregano
• green onion
• garlic
• biscuit dough

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. 2 In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
3. 3 Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
4. 4 Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

By Kaylee

Ingredients

• ✓ romano cheese
• artichoke heart
• spinach
• sour cream
• mayonnaise
• cream cheese
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
3. 3 Bake until heated through and bubbly, about 25 minutes.

By Youri

Ingredients

• ✓ romano cheese
• artichoke heart
• spinach
• water chestnut
• sour cream
• mayonnaise
• cream cheese
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 25 minutes.

By missynmitchell

Ingredients

• ✓ romano cheese
• ground meatloaf mix
• egg
• parsley
• garlic
• salt
• black pepper
• breadcrumb
• water
• provolone cheese
• baguette
• onion
• sun-dried tomato

Instructions

1. 1 Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
2. 2 Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.

By BelGioioso Cheese

Ingredients

• ✓ romano cheese
• white mushroom
• shrimp
• cream cheese
• worcestershire sauce
• garlic powder
• hot sauce

Instructions

1. 1 Lightly grease a 9x13-inch baking dish. Fill a saucepan with water and simmer mushroom caps over medium heat for 2 minutes, until mushrooms begin to soften. Remove mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
2. 2 While mushroom caps are cooling, combine shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of shrimp mixture into cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend flavors and firm up stuffing.
3. 3 Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake mushrooms in the preheated oven for about 15 minutes, until cheese is browned and bubbling.

By Kara Smith

Ingredients

• ✓ romano cheese
• artichoke heart
• parmesan cheese
• garlic
• spinach
• heavy cream
• sour cream
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3. 3 In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

By Sherrie D

Ingredients

• ✓ romano cheese
• ground sausage
• cream cheese
• bread crumb
• olive oil
• garlic salt
• oregano
• basil
• hungarian hot pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and let cool for 5 minutes.
3. 3 Transfer sausage to a medium bowl. Add cream cheese, bread crumbs, Romano cheese, olive oil, garlic salt, oregano, and basil; mix until well combined.
4. 4 Stuff pepper halves with sausage mixture, then transfer to a rimmed baking sheet.
5. 5 Bake in the preheated oven until stuffing is golden brown and bubbly, 20 to 25 minutes.

By Russ

Ingredients

• ✓ romano cheese
• artichoke heart
• alfredo sauce
• spinach
• parmesan cheese
• cream cheese
• mozzarella cheese
• garlic
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
3. 3 Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

By canderson09

Ingredients

• ✓ romano cheese
• pizza dough
• tomato
• pepperoni
• olive oil
• sugar
• salt
• garlic
• oregano
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets or line with parchment paper.
2. 2 Roll or press 1/2 of the pizza dough out into a rectangle on one of the prepared baking sheets. Repeat with the remaining pizza dough.
3. 3 Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar and salt. Spread 1/2 of the sauce evenly over each crust, spreading it all the way to the edges. Drizzle 2 tablespoons olive oil over each pizza.
4. 4 Bake in the preheated oven until the crusts are crisp on the bottom and the sauce looks dry at the edges but is still moist in the middle, 15 to 20 minutes.
5. 5 Let cool to room temperature on wire racks, about 20 minutes. Cut each cooled pizza into eight 9x3-inch strips.

By Rebecca C

Ingredients

• ✓ romano cheese
• neufchatel cheese
• mayonnaise
• parmesan cheese
• garlic
• basil
• salt
• black pepper
• artichoke heart
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. 2 Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach.
3. 3 Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.

By MakeItHealthy

Ingredients

• ✓ romano cheese
• all-purpose flour
• zucchini
• onion
• milk
• egg
• garlic powder
• onion powder
• parsley
• salt
• pepper
• vegetable shortening

Instructions

1. 1 Combine flour, zucchini, onion, milk, beaten eggs, and Romano cheese in a large bowl; season with garlic powder, onion powder, parsley, salt, and black pepper and stir to combine
2. 2 Heat about 1 tablespoon shortening in a large skillet over medium heat. Drop ¼ cupfuls of batter into the skillet, in batches; flatten slightly with back of a spatula. Cook until centers appear dry. Flip; continue cooking until other side golden brown. Transfer to a plate; cover to keep warm. Add more shortening to the skillet as needed; repeat with remaining batter.

By Jewells733

Ingredients

• ✓ romano cheese
• cream cheese
• mayonnaise
• parmesan cheese
• garlic
• basil
• garlic salt
• salt
• pepper
• artichoke heart
• spinach
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. 2 Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl.
3. 3 Gently stir in artichoke hearts and spinach.
4. 4 Transfer the mixture to the prepared baking dish; top with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By TIFFANY BRENNAN

Ingredients

• ✓ romano cheese
• artichoke heart
• onion
• salad dressing
• mayonnaise
• sour cream
• swiss cheese
• mozzarella cheese
• parmesan cheese
• garlic powder
• salt
• pepper
• spinach
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
3. 3 Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

By WorkingWarden

Ingredients

• ✓ romano cheese
• all-purpose flour
• salt
• black pepper
• thyme
• chili powder
• cayenne pepper
• milk
• butter
• egg
• parmesan cheese
• gruyere cheese
• pepperoni
• milk
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
3. 3 Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
4. 4 Separate the white and yolk from one egg, reserving the yolk for glazing.
5. 5 Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
6. 6 Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
7. 7 Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
8. 8 Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
9. 9 Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
10. 10 Remove pans from oven and leave puffs on pans until cool enough to serve.

By Carolyn Bunkley

Ingredients

• ✓ romano cheese
• heavy cream
• butter
• parmesan cheese
• mozzarella cheese
• provolone cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and butter in a saucepan over medium heat; stir frequently until butter melts, and bring to a simmer. Gradually stir in Parmesan, mozzarella, provolone, and Romano. Reduce the heat to low and cook, stirring constantly, just until cheese melts.
3. 3 Serve immediately; sauce will thicken upon standing.

By Dominic

Ingredients

• ✓ romano cheese
• milk
• active dry yeast
• all-purpose flour
• egg
• butter

Instructions

1. 1 In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease a large mixing bowl.
2. 2 Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more, until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.
4. 4 Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes.
5. 5 Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. Remove from pans and place on a wire rack to cool completely.

By connie263

Ingredients

• ✓ romano cheese
• chicken broth
• water
• cheese tortellini
• watercress
• scallion
• hot red pepper sauce
• black pepper

Instructions

1. 1 Stir broth and water together in a pot; bring to a boil.
2. 2 Stir frozen tortellini into broth mixture and cook, occasionally stirring, until tortellini floats to the top and filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce.
3. 3 Sprinkle with Romano cheese and black pepper to serve.

By apotherix

Ingredients

• ✓ romano cheese
• butter
• heavy cream
• parmesan cheese
• nutmeg
• salt
• egg yolk
• parmesan cheese

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Mix in cream, stirring constantly. Add Parmesan cheese, Romano cheese, nutmeg, and salt; stir constantly until cheese has melted.
2. 2 Stir in egg yolk until well combined; simmer and stir over medium-low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

By B Mason

Ingredients

• ✓ romano cheese
• butter
• bread crumb
• flax seed meal
• parsley
• egg
• all-purpose flour
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
2. 2 In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
3. 3 Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.

By Amy Valiante

Ingredients

• ✓ romano cheese
• ✓ romano cheese
• ricotta cheese
• spinach
• egg
• salt
• pepper
• spaghetti sauce
• cheese ravioli
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray and set aside.
2. 2 Mix ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt, and pepper to taste in a bowl.
3. 3 To assemble lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen ravioli on top in a single layer. Spread about 1 cup of ricotta mixture over ravioli. Repeat layers 3 more times, ending with a layer of frozen ravioli. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 40 minutes, until casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown cheese on top. Let sit for 10 minutes before serving.

By STREETANGEL

Ingredients

• ✓ romano cheese
• shrimp
• artichoke heart
• bread crumb
• parsley
• lemon
• butter
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Arrange shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.
3. 3 Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs. Sprinkle with Romano cheese.
4. 4 Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

By Kristen Milone

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• chicken breast
• spinach
• alfredo sauce mix
• pesto
• penne pasta

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. 2 Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. 3 In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. 4 Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

By MINERFAMILY

Ingredients

• ✓ romano cheese
• fettuccine pasta
• butter
• heavy cream
• garlic salt
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. 4 Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. 5 Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.

By ERINMARIE

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• red pepper
• navy bean
• artichoke heart
• black pepper
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Ingredients

• ✓ romano cheese
• cooking spray
• bread crumb
• parmesan cheese
• salt
• garlic powder
• orange roughy fillet
• butter
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a medium baking dish with nonstick spray.
2. 2 Mix bread crumbs, Parmesan cheese, Romano cheese, salt, and garlic powder together in a shallow bowl.
3. 3 Brush orange roughy fillets on both sides with melted butter, then dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish and sprinkle with parsley.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

By TKFraz

Ingredients

• ✓ romano cheese
• tomato
• bread crumb
• garlic
• parsley
• salt
• pepper
• oregano
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
2. 2 Place tomato slices close together in the prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
3. 3 Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

By Michele O'Sullivan