CHICKEN ROMANO
I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!
Provided by rebeccalovestocook
Categories World Cuisine Recipes European Italian
Time 45m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
- Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
- Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g
ROASTED ROMA TOMATOES
Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.
Provided by WendyWendy
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
- Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 7.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 216.4 mg, Sugar 4.1 g
OVEN BAKED PARMESAN-ROMANO CHICKEN
Parmesan and Romano cheeses combined with Italian-seasoned breadcrumbs create a golden brown crispy coating for this chicken. I have also used Asiago cheese in place of the Parmesan.
Provided by CookingONTheSide
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
- Combine butter and garlic in a 9-inch pie pan.
- Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
- Place chicken breasts into ungreased 13x9-inch glass baking dish.
- Drizzle with any remaining butter mixture.
- Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
ROASTED ROMANESCO
This crazy looking vegetable is better than broccoli!
Provided by MK!
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
- Roast in the preheated oven until tender, 15 to 20 minutes.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 8.3 g, Fat 3.6 g, Fiber 3.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 82.3 mg, Sugar 3.5 g
ROMANO CASSEROLE
This is a really tasty, easy to put together casserole that your whole family will enjoy. The original recipe came from the label on a jar of pasta sauce. I use a smooth pasta sauce with tomato and romano cheese in it to make this but you could easily experiment with different types or use home-made.
Provided by dale7793
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the rice in a greased casserole dish.
- Cover the bottom evenly with the rice.
- Sprinkle with the capsicum and onion.
- Pour over half the pasta sauce.
- Layer the kidney beans on top of the sauce and then spread the uncooked mince over the top of that.
- Pour over the remaining pasta sauce and sprinkle with the bacon and cheese.
- Bake, covered, at 180 degrees C for 1 hour.
- Remove the lid for the last 10 minutes to brown the cheese.
ROMANO POTATOES
This recipe is from Salt Grass Steakhouse, and is wonderful. (preparation time does not include boiling the potatoes.)
Provided by texasjj
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
- Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
- Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
- Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
- Transfer to sprayed 9x13 casserole dish.
- Sprinkle 1 Tablespoon romano cheese on top.
- Bake at 350 degrees for 35 minutes.
ITALIAN TUNA CASSEROLE
Steps:
- Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
- While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
- While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
- Preheat the broiler.
- Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.
ROMANO PORK CHOPS
Make and share this Romano Pork Chops recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from chops.
- One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).
- On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.
- Spread flour on another plate.
- In shallow bowl, lightly beat eggs.
- Coat each chop in flour, shaking off excess.
- Dip into egg, then into crumb mixture to coat both sides.
- In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.
- Garnish with lemon wedges.
ROMANO CHEESE EASTER BREAD
A delicious bread made with Romano cheese. Italians make this bread at Easter time, but it's good anytime! It can be baked in a tube pan or two loaf pans.
Provided by CONNIE263
Categories Bread Yeast Bread Recipes
Time 4h
Yield 20
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.
- 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.
- 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.
Nutrition Facts : Calories 141.4 calories, Carbohydrate 13.2 g, Cholesterol 72.2 mg, Fat 6.6 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 3.6 g, Sodium 150.1 mg, Sugar 0.8 g
TUNA NOODLES ROMANOFF
Make and share this Tuna Noodles Romanoff recipe from Food.com.
Provided by ThatJodiGirl
Categories Tuna
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Cook noodles as directed on package, drain.
- Mix noodles, tuna, red pepper, mushrooms, sour cream, milk, chives, salt and pepper in ungreased 2 quart casserole or square baking dish, 8 x 8 x 2 inches.
- Mix bread crumbs, cheese and margarine; sprinkle over tuna mixture.
- Bake uncovered 35 to 40 minutes or until hot and bubbly.
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