Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• fettuccine pasta
• heavy cream
• butter
• nutmeg
• black pepper

Instructions

1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

By Michelle Barr

Ingredients

• ✓ romano cheese
• pizza crust
• butter
• garlic
• basil
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
2. 2 Press dough onto the prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar, Romano, and Parmesan.
3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes. Cut into 12 squares and serve warm.

By Brent BeSaw

Ingredients

• ✓ romano cheese
• butternut squash
• olive oil
• thyme
• black pepper
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
3. 3 Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

By kris

Ingredients

• ✓ romano cheese
• ditalini pasta
• butter
• leek
• garlic
• heavy cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ditalini at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Melt butter in a large skillet over low heat. Add leek and garlic; cook until tender and translucent. Stir in cream; simmer until thickened. Add ditalini and cheese; toss until evenly coated and cheese is melted. Season with black pepper.

By Ryan MacMichael

Ingredients

• ✓ romano cheese
• zucchini
• dill weed
• black pepper
• margarine
• tomato
• basil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
2. 2 Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
3. 3 Bake 30 minutes in the preheated oven, until bubbly and golden brown.

By ACSFRIEND

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• salt
• red pepper flakes
• parsley
• penne pasta

Instructions

1. 1 Cook pasta according to directions
2. 2 In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat.
3. 3 Toss penne pasta with garlic mixture and Romano cheese and serve!

By Terry Stirling

Ingredients

• ✓ romano cheese
• olive oil
• celery
• green onion
• garlic
• crabmeat
• white bread
• salt
• black pepper
• egg
• lemon juice
• tomato
• black pepper
• butter
• haddock fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
3. 3 Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
4. 4 Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

By JELLYKO

Ingredients

• ✓ romano cheese
• yellow squash
• zucchini
• vidalia onion
• tomato
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch casserole dish.
2. 2 Layer sliced squash, zucchini, onion, and tomatoes in the baking dish, sprinkling with cheese and adding pats of butter between each layer of vegetables, and seasoning with salt and ground black pepper to taste. Continue layering process until vegetables are used up; top with remaining butter and cheese.
3. 3 Cover the casserole and bake in the preheated oven until vegetables are to desired tenderness and cheese is melted and bubbly, about 20 to 30 minutes.

By Ann Marie

Ingredients

• ✓ romano cheese
• linguine pasta
• broccoli floret
• olive oil
• garlic
• red pepper flakes
• flat-leaf parsley
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Ingredients

• ✓ romano cheese
• artichoke
• bread
• garlic
• parsley
• oregano
• vegetable oil
• salt
• pepper

Instructions

1. 1 Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2. 2 In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3. 3 Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4. 4 Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

By Michele O'Sullivan

Ingredients

• ✓ romano cheese
• egg substitute
• green onion
• pepperoni
• egg
• garlic powder
• butter
• salt
• black pepper

Instructions

1. 1 Whisk egg substitute, green onions, pepperoni, egg, and garlic powder together in a bowl.
2. 2 Melt butter in a nonstick skillet over low heat until; add egg mixture, cover the skillet, and cook until eggs are set, 10 to 15 minutes. Sprinkle Romano cheese over eggs; season with salt and black pepper.

By Luisa

Ingredients

• ✓ romano cheese
• potato
• egg
• parsley
• imitation bacon bits
• onion flake
• salt
• pepper
• bread crumb
• vegetable oil

Instructions

1. 1 In a large bowl, combine mashed potatoes, cheese, eggs, parsley, bacon bits, onion flakes, salt, and pepper. Form mixture into patties, then dredge patties in bread crumbs.
2. 2 Pour oil 1/2-inch deep in a large, heavy skillet. Heat oil over medium-high heat.
3. 3 Fry patties in hot oil, flipping to fry them on both sides until they are golden brown. Serve hot.

By PETER GERRY