Type what you have

Ingredients

• ✓ romano cheese
• butter
• yellow onion
• beef broth
• beef consomme
• salt
• pepper
• french bread
• gruyere cheese

Instructions

1. 1 In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
2. 2 Pour in beef broth and consomme and simmer 10 minutes.
3. 3 Preheat oven broiler.
4. 4 Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
5. 5 Place bowls under broiler until cheese melts.

By Morris

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
• 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
• 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 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
• 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

Ingredients

• ✓ romano cheese
• fettuccine pasta
• butter
• onion
• heavy cream
• parmesan cheese
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
4. 4 Bake 15 minutes in the preheated oven, until bubbly and golden brow.

By veggigoddess

Ingredients

• ✓ romano cheese
• chicken
• olive oil
• chicken stock
• garlic
• oregano
• salt
• pepper
• balsamic vinegar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
3. 3 Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
4. 4 Pour vinegar over chicken and serve.

By Joe

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
• olive oil
• garlic
• red wine vinegar
• four cheese ravioli
• broccoli
• tomato
• green bell pepper
• olive
• parmesan cheese

Instructions

1. 1 Heat olive oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Transfer to a large bowl; cool. Whisk in vinegar.
2. 2 Stir cooked ravioli, broccoli, tomatoes, bell pepper, olives, Parmesan cheese, and Romano cheese into garlic-vinegar mixture; toss well to coat. Refrigerate or serve immediately.

By Buitoni

Ingredients

• ✓ romano cheese
• penne pasta
• butter
• onion
• all-purpose flour
• garlic powder
• skim milk
• green pea
• mushroom
• salmon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
3. 3 Melt butter in a large skillet over medium heat. Sauté onion in butter until tender, 2 to 3 minutes. Stir flour and garlic powder into onion.
4. 4 Gradually stir in milk. Heat to just below boiling point, then gradually stir in cheese until sauce is smooth. Stir in peas and mushrooms; cook over low heat until warmed through, about 4 minutes.
5. 5 Toss in smoked salmon and cook until heated through, about 2 minutes. Serve over pasta.

By Dinah

Ingredients

• ✓ romano cheese
• yukon gold potato
• butter
• heavy cream
• garlic
• salt
• pepper
• cheddar cheese
• provolone cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
2. 2 Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
3. 3 Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

By veggigoddess

Ingredients

• ✓ romano cheese
• almond
• sesame seed
• romaine lettuce
• red leaf lettuce
• feta cheese
• black olive
• cherry tomato
• red onion
• mushroom
• salad dressing

Instructions

1. 1 Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
2. 2 In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

By Toni Bankson

Ingredients

• ✓ romano cheese
• butter
• leek
• pie crust
• swiss cheese
• flour
• heavy cream
• egg
• tomato
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add leeks; cook until tender. Spread evenly into bottom of pie crust.
3. 3 Toss Swiss cheese, Romano cheese, and flour together in a bowl; spread over leeks.
4. 4 Beat heavy cream and eggs together in a separate bowl; pour over cheese layer. Top with tomato slices; season with salt and black pepper.
5. 5 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C); continue baking until crust is lightly browned and a knife inserted into center comes out clean, about 30 minutes.

By MIZDEEGZ

Ingredients

• ✓ romano cheese
• bow-tie pasta
• bacon
• basil
• lemon juice
• olive oil
• garlic
• black pepper
• salt
• avocado

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
3. 3 Combine basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.
4. 4 Combine bacon and avocado in a large bowl; stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

By DragonMom

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
• penne pasta
• shrimp
• avocado
• basil
• garlic
• lemon
• salt
• black pepper
• olive oil
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until mostly cooked through, 8 to 10 minutes. Add shrimp to the pot and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes; penne should be cooked through at this point.
2. 2 While the penne is cooking, combine avocado, basil, 2 tablespoons Romano cheese, garlic, and lemon juice in a food processor; season with salt and pepper. Process until smooth. Add olive oil and pulse until creamy. Remove the blade from the food processor; stir diced tomatoes into pesto.
3. 3 Drain penne and shrimp, then return to the pot. Add pesto, season with salt and pepper, and stir to coat.
4. 4 Garnish servings with remaining Romano cheese.

By Nicmic921

Ingredients

• ✓ romano cheese
• margarine
• garlic
• onion
• white wine
• salt
• black pepper
• chicken broth
• bay scallop
• linguine pasta
• parsley

Instructions

1. 1 In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
2. 2 Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

By Nikki Medina

Ingredients

• ✓ romano cheese
• spaghetti
• olive oil
• garlic
• butter
• parsley
• garlic powder
• oregano
• basil
• black pepper
• clam

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat olive oil in a small saucepan over medium heat. Add minced garlic; cook until browned. Stir in butter, parsley, garlic powder, oregano, basil, and black pepper until butter is melted. Stir in clams with some of their liquid until heated through.
3. 3 Drain spaghetti; toss with clam sauce. Top with grated Romano cheese.

By ANGCHICK

Ingredients

• ✓ romano cheese
• eggplant
• salt
• all-purpose flour
• egg
• bread crumb
• vegetable oil
• ricotta cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
3. 3 Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
4. 4 Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
5. 5 Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
6. 6 Bake rolls in the preheated oven until filling is hot, about 25 minutes.

By Nikki Wilson