Sentences with phrase «of romano cheese»

The most interesting thing on my plate was pasta (penne rigate) and meatballs, since the meatballs were made from actual meat, and fortified with tofu, real flat - leaf parsley, garlic, onions, and quite a lot of Romano cheese.

a few shaves of Romano cheese and we had dinner!

Made with beef, pork, chicken and the right amount of Romano cheese.

I thought it was an interesting combination but I did feel like the filling lacked a little «oomph» which might possibly be cured by adding more of the Romano cheese, another salty meat, or a few more seasonings.

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

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!

I also added a bit of romano cheese grated on top before cooking for a little twist.

We can add a decent amount of Romano cheese and a single serving of the dressing still comes in a under 1/2 gram of fat.

Not exact matches

Garnish each serving with a sprinkling of Parmesan or Romano cheese.

There's plenty of Italian cheese in this pie / tart too: Creamy ricotta, buttery fontina, sharp asiago, and delicious pecorino romano!

Today, I used a combination of caciocavallo and pecorino romano cheese.

Grab a handful of melting Romano cheese crisps and prepare to be impressed.

I didn't find Romano cheese and I forgot the chilis but it was a hit - definitely a go to for all of the parties coming up!

-- Sliced Provolone cheese (I like Sargento or Boar's Head)-- Sliced or shredded mozzarella (Some mozzarella cheeses, especially the shredded version don't have a lot of flavor)-- Shredded Sharp Cheddar cheese — Grated Pecorino Romano cheese (I like Sargento or Boar's Head)-- Sliced or shredded mozzarella (Some mozzarella cheeses, especially the shredded version don't have a lot of flavor)-- Shredded Sharp Cheddar cheese — Grated Pecorino Romano cheese — Grated Pecorino Romano CheeseCheese

While the eggplant roasts, mix the cheeses, except for 1 cup of the Romano / Parmesan.

I used buffalo mozzarella and romano cheese (instead of parmesan), because I'm allergic to dairy (cow's milk), but am OK with buffalo, sheep, and goat milk.

Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)

I used Barilla Cellentani for the pasta, Camembert cheese instead of Neufchatel and a grated Parmesan Romano blend instead of just Parmesan... so technically it was 4 cheese... delicious, will make this again!

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

This Italian Cheese Blend bread loaf combines the robust flavors of classic Italian cheeses: Asiago, Parmesan and Romano.

This looks delicious but I am not a fan of Swiss cheese (or parmesan / romano - don't like sharp pungent cheeses).

Along with a couple of handfuls of grated parmasian and Romano cheeses, salt, fresh ground pepper and red pepper flakes.

Pour the remaining béchamel sauce over the beets, scatter the remaining crumbled goat cheese and grated romano over the top of the gratin and bake in the over for 20 - 25 minutes until the top is brown and the gratin is bubbling.

I've made this as written, but last night I added some chopped chicken (from a store - bought roasted chicken) and used grated parmesan and romano cheeses instead of cheddar.

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

To serve, divide the pasta between 4 serving bowls, top with grated Romano cheese, a sprinkling of fresh basil and a little freshly ground black pepper.

of your favorite pasta sauce Grated Parmesan, Pecorino Romano or Asiago cheese.

Among its ingredients, the company still boasts San Marzano - style grown tomatoes, and a freshly grated Italian Pecorino Romano cheese from the rugged Apennine mountains of Central Italy blended with a special grade of Italian extra virgin olive oil.

ADL processes asiago, mozzarella, brick, gouda, Monterey jack and several varieties of parmesan, romano and cheddar cheeses in its main facility and head office in Summerside, Prince Edward Island.

Generous dollops of real ricotta and spinach, blended with imported Parmesan and Romano cheeses, encased in our traditional egg pasta.

Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.

Here is the ingredients list for this lasagna recipe's Ricotta cheese filling: container of Ricotta cheese, large eggs, fresh Italian parsley, freshly - grated Parmesan cheese or Pecorino Romano, grated Mozzarella cheese, salt and pepper.

Their chicken fettuccine is low in calories, high in protein, and it's made with real Romano cheese, seasoning, milk, macaroni, and of course natural chicken.

Top ravioli with a layer of mozzarella cheese, then sprinkle Parmesan Romano cheese on top.

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.

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.

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

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

: 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.

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

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.

I recently made a blueberry and goat cheese focaccia out of half of the mix, and a more traditional focaccia with a shredded paremesan / romano / asiago cheese blend and italian herbs.

It's little Duchesse potato bites with the spicy smokey dipping sauce would make a yummy hors d'oeuvre, but the flavor notes of Pecorino Romano cheese and smoky paprika would suggest a French or Italian menu to follow.

Goat Cheese and Romano Stuffed Poblanos This recipe is on the milder side of spicy, but is filled with strong flavor blasts from the combination of goat cheese and the Romano cCheese and Romano Stuffed Poblanos This recipe is on the milder side of spicy, but is filled with strong flavor blasts from the combination of goat cheese and the Romano ccheese and the Romano cheesecheese.

Italian chicken sausage (or turkey or pork), casings removed 2/3 cup grated Parmesan or Pecorino Romano cheese (I used a combination of the two) 6 oz.

«Companies are creating new varieties of cheese by combining different types of cheese, such as Parmesan with Gouda, or Parmesan and Romano,» said Bill Graves, PhD, senior vice president of product research at National Dairy Council.

The whole - wheat pasta has a great nutty flavor and is a bit chewy, but chewy in a good way, and the Pecorino Romano cheese adds a bit of salty flavor to the whole - wheat pasta.

Our Cheese Tortellini consists of a blend of Ricotta and Romano cheese, which enhance the flavor of the rich and creamy fiCheese Tortellini consists of a blend of Ricotta and Romano cheese, which enhance the flavor of the rich and creamy ficheese, which enhance the flavor of the rich and creamy filling.

Aside from the mysterious herbs, this can's long list of ingredients included many items that challenge the pursuit of good health, such as: high fructose corn syrup, partially hydrogenated vegetable oil, hydrolyzed corn gluten, soy and wheat gluten proteins, Romano cheese, milk, and salt.

Add slices of eggplant to cover, spoon about a tablespoon of sauce on each slice, rip off some fresh mozzarella and add pieces to each slice then sprinkle with romano cheese and torn basil.