nd lightly thick. Add pecorino romano cheese 5 minutes before serving, and
Preheat oven to broil. Slice bread into 1/2 inch slices.
In a medium-size mixing bowl, combine Romano cheese, garlic, and cream cheese. Spread the cheese mixture onto the sliced French bread.
Broil for about 3 minutes, or until the cheese melts.
Blend well together and coat each serving with dressing, then sprinkle with Romano cheese.
Brown garlic in pan with oil.
Put parsley in pan with garlic-oil mixture; stir.
Cook spaghetti; rinse.
Pour garlic mixture over spaghetti and toss.
Sprinkle with Romano cheese and toss again.
Serve.
edium bowl, combine bacon, goat cheese, romano cheese and 2 tablespoons of chopped
hisk eggs, 5 tablespoons pecorino Romano cheese, and some black pepper in
hree-fourths of the Pecorino Romano cheese, and stir until dissolved.
icotta and 1/2 cream cheese until blended. Stir 1/2
ogether the bread crumbs and Romano cheese. Sprinkle them evenly over the
Cook pasta and drain.
Meanwhile, in a large skillet over medium heat, melt butter and add mushrooms and proscuitto.
Cook 5 minutes or until mushrooms are tender.
Add light cream and heat ALMOST to boiling.
Add peas and heat thru.
Toss with hot pasta and Romano cheese.
In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.
Add Alfredo sauce and ROmano cheese. Simmer.
Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!
Cut in butter and cream cheese. Mix well until it forms
erving, stir in lemon juice, cheese, and salt and pepper to
cup Parmesan and the Romano cheese and blend briefly.
Pour
ith 2 Tbsp grated parmesan-romano cheese.
Broil 4 minutes.
Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne
/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the
Add in the parsley, parmesan cheese, red pepper flakes and pepper
ricotta, goat cheese, 1/2 cup Parmesan or Romano cheese, 2 cups of
ureed mixture, making sure all cheese is melted before adding more