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Sage Cakes
Breakfast

Sage Cakes

5.0

Prep
10 min
Cook
8 min
Total
48 min

Instructions

  1. 1 In a medium bowl, stir together the flour, sugar and salt. Stir in the egg yolks, buttermilk and sage all at once. Let the batter stand at room temperature for 30 minutes.
  2. 2 In a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the sage batter.
  3. 3 Heat the oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet to make small pancakes. Flip when bubbles appear on the surface and cook until light brown on both sides. Repeat with remaining batter. Add more oil to the skillet if needed. Sprinkle Romano cheese over the pancakes while still warm.

By BETHMCAFEE

Pepperoni Eggs
Breakfast American

Pepperoni Eggs

4.5

Prep
10 min
Cook
10 min
Total
20 min

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

Three Cheese Salami Frittata
Breakfast European

Three Cheese Salami Frittata

5.0

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Whisk eggs and milk together in a large bowl.
  3. 3 Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.
  4. 4 Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.
  5. 5 Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.

By Edward Moran

Leek and Cheese Quiche
Breakfast American

Leek and Cheese Quiche

4.5

Prep
15 min
Cook
50 min
Total
65 min

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

Grandma's Easter Bread
Breakfast Italian

Grandma's Easter Bread

4.5

Prep
25 min
Cook
70 min
Total
190 min

Instructions

  1. 1 Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
  2. 2 Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
  3. 3 Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
  4. 4 Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
  5. 5 Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
  6. 6 Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
  7. 7 Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
  8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

By Baritone Bob

Cheesy Butternut Squash Pasta Sauce
Breakfast Italian

Cheesy Butternut Squash Pasta Sauce

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Place squash in a saucepan, cover with water, bring to a boil, then simmer until very tender, 15 to 20 minutes. Drain. Cooked squash should equal 2 cups.
  2. 2 Heat oil and butter in a skillet over medium-low heat. Add onion, apple, and garlic; cook and stir frequently until softened and brown, about 15 minutes. Add butternut squash and chicken broth; bring to a boil over medium heat. Reduce heat to a simmer; stir in milk and cheese until cheese melts and sauce reaches desired thickness, 5 to 10 minutes. Season with salt and black pepper.

By SPEARL20

French Onion Soup IX
Soup French

French Onion Soup IX

4.5

Prep
15 min
Cook
20 min
Total
35 min

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

Cheese Puffs (Gougeres)
Appetizer French

Cheese Puffs (Gougeres)

4.1

Prep
45 min
Cook
25 min
Total
85 min

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

French Café Summer Salad
Lunch French

French Café Summer Salad

4.2

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Place potatoes into a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook until tender yet still firm, about 20 minutes. Drain, cool, and cut into bite-sized pieces.
  2. 2 Whisk olive oil, Dijon mustard, and garlic together in a large salad bowl until well combined. Add cooled potatoes, cabbage, red onion, bell peppers, cucumber, kidney beans, and corn; mix with your hands until vegetables are well coated. Gently stir in Romano cheese; season with salt and black pepper.
  3. 3 Chill salad in the refrigerator before serving, about 1 hour.

By Kimberly West

Roasted Garlic Romano Butter (Spaghetti Warehouse Copycat)

Roasted Garlic Romano Butter (Spaghetti Warehouse Copycat)

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix butter and garlic together in the bowl of a stand mixer. Beat milk into butter mixture using the whisk attachment on the mixer until smooth and whipped. Add Romano cheese and parsley to butter mixture and beat until thoroughly whipped.

By Tricia Schulz

Garlic Mashed Potatoes Secret Recipe
Dinner

Garlic Mashed Potatoes Secret Recipe

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

By AUSTAD

Mango Bruschetta
Appetizer Italian

Mango Bruschetta

3.8

Prep
15 min
Cook
10 min
Total
25 min

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

Artichoke Bruschetta
Appetizer Italian

Artichoke Bruschetta

4.5

Prep
18 min
Cook
2 min
Total
20 min

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

Herbed Cheese Puffs
Appetizer

Herbed Cheese Puffs

4.4

Prep
10 min
Cook
12 min
Total
22 min

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

Creamy Creamed Cabbage
Dinner

Creamy Creamed Cabbage

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Blend milk, flour, butter, salt, and pepper in a medium saucepan over medium heat. Stir constantly until a thick white sauce has formed. Set aside.
  3. 3 Bring water to a boil in a separate medium saucepan. Place cabbage in a steamer set over the saucepan and steam until tender but firm.
  4. 4 Alternate layers of white sauce, steamed cabbage, and grated Romano cheese in a small baking dish.
  5. 5 Bake until sauce and cheese are bubbly, about 30 minutes.

By Michele O'Sullivan

Creamed Corn
Dinner

Creamed Corn

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a large pot over medium heat, melt the butter and blend together with the flour.
  3. 3 Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
  4. 4 Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

By Gina

Spinach Artichoke Dip with Water Chestnuts
Appetizer

Spinach Artichoke Dip with Water Chestnuts

3.5

Prep
10 min
Cook
25 min
Total
35 min

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

White and Gold Pizza
Lunch

White and Gold Pizza

4.5

Prep
40 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Heat oven to 425 degrees F.
  2. 2 Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
  3. 3 Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
  4. 4 Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.

By Philadelphia

Four-Cheese Sauce
Pantry Italian

Four-Cheese Sauce

4.5

Prep
5 min
Cook
10 min
Total
15 min

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

To Die For Fettuccini Alfredo
Dinner American

To Die For Fettuccini Alfredo

4.1

Prep
Cook
30 min
Total
30 min

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

Skinny Spinach and Artichoke Dip
Dinner

Skinny Spinach and Artichoke Dip

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
  3. 3 Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

By Bethany Hunt

Romano Cheese Easter Bread
Snack Italian

Romano Cheese Easter Bread

3.5

Prep
30 min
Cook
60 min
Total
240 min

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

Garlic Cheese Flatbread
Snack American

Garlic Cheese Flatbread

4.3

Prep
15 min
Cook
10 min
Total
25 min

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

Hasselback Potatoes
Dinner European

Hasselback Potatoes

4.4

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Peel potatoes and place in a bowl of cold water to prevent browning.
  3. 3 One at a time, dry potatoes and place in a large wooden or metal serving spoon. Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the spoon, being careful not to cut all the way through so the potato stays intact.
  4. 4 Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper.
  5. 5 Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes.

By POMPIER850

Savory Roasted Butternut Squash
Dinner American

Savory Roasted Butternut Squash

3.9

Prep
10 min
Cook
50 min
Total
60 min

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