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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

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

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

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

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

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

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

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

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

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

Provolone Meatball Sliders
Appetizer

Provolone Meatball Sliders

4.0

Prep
15 min
Cook
8 min
Total
23 min

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

Amazing Shrimp Stuffed Mushrooms
Appetizer American

Amazing Shrimp Stuffed Mushrooms

4.1

Prep
15 min
Cook
20 min
Total
230 min

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

Zucchini Pizza
Appetizer Italian

Zucchini Pizza

4.5

Prep
10 min
Cook
15 min
Total
25 min

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

Hot Artichoke and Spinach Dip
Appetizer American

Hot Artichoke and Spinach Dip

4.5

Prep
20 min
Cook
25 min
Total
45 min

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

Garlic and Leek Ditalini
Dinner American

Garlic and Leek Ditalini

4.3

Prep
10 min
Cook
20 min
Total
30 min

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

Zucchini and Tomato Casserole
Dinner American

Zucchini and Tomato Casserole

4.2

Prep
15 min
Cook
40 min
Total
55 min

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

Instant Pot Creamy Lemon Chicken Pasta
Dinner

Instant Pot Creamy Lemon Chicken Pasta

3.8

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function.
  2. 2 Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.

By fabeveryday

Tortellini in Chicken Broth
Dinner Italian

Tortellini in Chicken Broth

4.9

Prep
15 min
Cook
10 min
Total
25 min

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

Aunt Peg's Chowder
Dinner

Aunt Peg's Chowder

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
  3. 3 In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
  4. 4 Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
  5. 5 Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

By Sherri Coster