Product Details: Sprinkle our dehydrated Romano cheese powder onto popcorn, chips and other savory snacks, as well as steamed vegetables. Stir into pasta sauces, soups, casseroles, dips and spreads. Follow the recipe below for a quick and easy Alfredo Sauce. The dry powder stores and travels well - no refrigeration required - great for emergency food supplies. No artificial colors or flavors!
Ingredients: a dehydrated blend of Romano cheese (part-skim cow's milk, cheese culture, salt, enzymes), sodium phosphate. Contains milk. Packaged in a facility that also
milk, soy, egg, sesame, peanuts, and tree nuts.
Click here for data per 100 grams (not per serving).
Country of Origin: USA
Volume: 1 cup ≈ 0.24 pounds / 1 pound ≈ approx. 4.17 cups
Shelf Life: The manufacturer lists a "Best By" date of 1 year from date of manufacturing, so once the product reaches you, it's about 8-10 months. However, we've found that when stored at room temperature or below in an air-tight
container out of direct light, it easily lasts 2-3 years.
We use this to make our: Roma Romano Dip
Recipe: Creamy Romanesque Rice
This simple side dish is brings boring rice to a new level of flavor. The
perfect accompaniment to grilled chicken breasts.
2 Tbls. butter OR 1 Tbls. olive oil
1 cup long-grain white rice
1 1/4 cups water OR chicken broth
1 1/4 cups milk
1 1/2 tsp.
Garlic Pepper Seasoning
~ In a skillet over medium heat, melt butter. Add rice and cook, stirring often,
until rice begins to brown.
~ Add water and milk to skillet. As soon as skillet contents begin to simmer, whisk in
remaining ingredients until no lumps remain.
~ Cover and simmer over low heat, stirring occasionally, until rice has cooked
through, about 20 - 25
~ Taste and season with
salt before serving.
Recipe: Simple Alfredo Sauce
Only 4 ingredients makes a basic cheesy, creamy sauce for pasta. Add a couple
of standard spices to bring it up to gourmet status.
2 Tbls. butter
2 Tbls. all-purpose flour
1 1/2 cups cold milk
~ In a small saucepan over medium heat, melt butter; stir in flour; cook,
stirring constantly, for 2 minutes.
~ Slowly whisk milk, and then whisk in Romano Cheese Powder until no lumps remain.
~ Simmer over medium-low heat, stirring constantly, until thickened, about 5-10
nutmeg, and/or cayenne pepper.