Sentences with phrase «romano prodi»

To celebrate the romantic holiday, Romano's Macaroni Grill has tailored a menu specifically with couples in mind.

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked.

Even though GreenStar still focuses on making a profit, that's GreenStar Co-Op Natural Foods Market only one component of what Romano calls its www.greenstar.coop «triple bottom line.»

Romano's Macaroni Grill announced February 22 it has emerged from Chapter 11 bankruptcy.

The quiche on the right was made with Pecorino Romano, a sheep cheese.

Romano's Macaroni Grill, a national restaurant chain that creates authentic, inventive Italian dishes, is offering guests a prix fixe menu this Valentine's Day season.

Our rich Alfredo Sauce is a made with cream, butter, Parmesan cheese and Romano cheese.

1 lb whole wheat penne, You can use any other type of pasta 2 14 oz can chopped tomatoes, juice drained 4 garlic cloves, chopped 1/2 cup heavy cream 1 teaspoon pepper flakes, optional 1 10 oz bag fresh spinach 1 cup shredded Romano and Parmesan cheese (You can add any other type of cheese.

«Olive Garden Five Cheese Ziti al Forno copycat recipe made with marinara, alfredo, mozzarella, fontina, romano and parmesan cheese baked together with a cripy panko topping.

In a separate bowl mix the butter, parsley, garlic powder and Romano cheese and brush it onto the top of each pizza bite.

5 ounces pancetta or bacon, diced into 1/3 inch squares 1 medium onion, finely chopped 2 cloves garlic, minced 1/4 cup dry white wine 1 pound spaghetti 3 large eggs 1 1/2 ounces Parmigiano - Reggiano, finely grated (3/4 cup) 3/4 ounces Pecorino Romano, finely grated (1/3 cup)(I used all Parmesan) 1 teaspoon fresh coarsely ground black pepper 1/4 teaspoon salt

INGREDIENTS: 2 cups fine almond meal 1 teaspoon baking soda 1 — 2 tablespoons dried oregano or Italian seasoning 1 cup finely grated Parmesan or Romano cheese 2 tablespoons olive oil 3 tablespoons water SERVINGS: A dozen or so crackers INSTRUCTIONS: Preheat oven to 350 °F.

Parmesan, Romano, Asiago are all good here.

I added mushrooms and topped it with buttered bread crumbs mixed with Romano.

I used italian sausage — half sweet, half hot — broccolini, and pecorino romano.

kosher salt 2 medium cloves garlic, minced 1 1/4 cups orzo (I use whole wheat) 2 1/2 cups homemade or low - sodium chicken broth 1 cup frozen peas 1 cup freshly grated Parmesan cheese (or Pecorino Romano) 2 Tbsp.

You can use Parmigiano - Reggiano, Parmesan or Pecorino Romano interchangeably in this recipe.

: Parmesan and Romano cheeses made by experts who know how to age it to the perfect texture and flavor, store it at the right temperature and protect it every step of the way.

Serve immediately topped with a sprinkle of parsley and finely grated Parmesan or Romano cheese.

Swiss doesn't excite me so I swapped it for a combo of Parmesan and Romano the first time and Parmesan and White Cheddar the second.

3 - 4 lbs organic red skinned potatoes, unpeeled, I always use organic potatoes 1/2 cup Parmesan cheese, grated 1/4 cup Romano cheese, grated 1/4 cup olive oil 1/2 cup organic milk.

flour 1 cup stock (chicken or beef, etc.) or milk or cream (I've used both homemade chicken broth and whole milk with success) 3/4 cup grated cheese (Deb recommended Swiss, I've used Parmesan and Romano as well as Parmesan with White Cheddar and both were delicious) 2 Tbsp.

Distribute the mozzarella over the pizza and sprinkle on the pecorino romano.

2 tsp Penzey's spices Brady Street Cheese Sprinkle (or 2 Tbsp grated Romano cheese, 1/4 tsp granulated garlic, and 1/2 tsp Italian seasoning herb mixture)

You can also switch out the Romano cheese with extra Parmesan if you prefer.

Pan-roasted Brussels sprouts with lemon, garlic and cumin, generously showered with Pecorino Romano cheese, and crunchy toasted garlicky breadcrumbs - dressed this way, the Brussels sprouts become a glorious side dish, and a must for your Thanksgiving table.

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Sprinkle with Parmesan Romano cheese.

This version calls for standard green beans, but if my memory serves me right, the version at Contigo also used Romano beans, and perhaps some hericot vert.

Add the Parmesan cheese and Romano cheese.

I subbed in whole wheat thin spaghetti, and used shaved asiago / parmesan / romano mix from Trader Joe's, and added some black pepper to the top.

Sprinkle ziti with remaining cup of Romano cheese and toss until cheese is evenly distributed.

At Romano's, guests kept track of the amount enjoyed by simply marking the number of their drinks with the crayons on the table.

I call for all green beans here, but if memory serves me correctly the Contigo version had a wonderful mix of Romano, haricot vert, and standard green beans.

This savory rendition from Little Gem Saloon in New Orleans is filled with Romano cheese and Cajun seasoning and topped with a sweet corn - and - pepper maque choux sauce.

I love the Classico Light Asiago Romano Alfredo.

Manchego adds the perfect dose of salty creaminess, but feel free to use Parmesan or Pecorino Romano if you have those on hand.

The pairing of these classic Italian ingredients, arugula, fava beans, and Pecorino Romano or Parmesan cheese makes this...

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

In mixing bowl, mix ricotta, eggs, romano, asiago and parmesan with rubber spatula.

Be sure to serve it with a nice piece of crusty bread and a good, healthy sprinkling of Pecorino Romano!

Then I top it with copious amounts of peccorino romano cheese and ground black pepper, we're talking a 1:1 pasta to cheese ratio.

During the colder months, we have 2 dishes I make a lot, one is a farro risotto with butternut squash and sage and the other is a skillet dish with diced chicken breasts, artichoke hearts, sun - dried tomatoes (my own), lemon zest, capers and good olive oil, sprinkled with romano.

Add Pecorino Romano, pepper and crushed red pepper.

1 pound gnocchi 1 cup frozen peas 1/3 cup heavy cream 6 ounces gorgonzola cheese, crumbled 8 ounces mascarpone cheese 1/4 cup grated Pecorino Romano cheese freshly ground black pepper crushed red pepper (optional)

Normally it would be a three step process, flour, egg, bread crumbs or more often I would make it like my mother - in - law did, she whipped up a batter of flour, eggs, water to thin it, lots of romano cheese and parsley, oh it's so good!

Traditional pesto is made similar to this recipe, but often contains Parmesan or Romano cheese.

Bold garlic and nutty Pecorino Romano cheese deliver tried - and - true flavor to Sunny's quick - fix alfredo sauce.

I made this tonight using a Vidalia onion instead of green and grated Romano instead of Parmesan, and by baking it in a 12 ″ cast iron skillet (kept the same amounts and, marvelously, the same cooking times!)

A favorite is squash with goatscheese and spinach, but tonight we had risotto with tomato, beets, basil and romano cheese.