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I have been raised on this sensational Pasta Fagioli Soup Recipe all of my life! I still can't get enough of it.
The best Chicken Cacciatore Recipe! An adventure for your taste buds, one of my husband Dan's all time favorite Italian chicken recipes.
Suculent Roasted Rosemary Chicken Recipe! Bursting with flavor, its a Romano Family favorite.
Look out, here comes my brother, the late great Dana Romanoâ€™s outstanding spicy Italian Sausage Penne Recipe!
A simple yet so tasty Italian cod soup recipe, warm with an inviting and delicious ambience.
Unbelievable! Bursting with flavor, this Italian stuffed tomato recipe must be tried to be believed. Every bite is a low fat delight!
One serving is never enough of Michele Romano's incredible Recipe for Risotto! A tasty Italian side dish, Creamy Mushroom Pea Risotto will accompany any kind of meat entree you may be preparing.
This old fashioned Italian minestrone soup recipe is a complete, tasty, nutritious meal all in one pot! Your family will relish Michele Romano's one of a kind recipe for minestrone soup.
This tangy Red Rib Stew tastes like you slaved in the kitchen all day
This classic Italian chicken pasta salad recipe can be enjoyed Spring, Summer, Fall and even Winter! My cold pasta salad recipes will make you feel all warm and cuddly.
Weddings do not seem to be as popular these days, but Michele Romano's recipe for Italian wedding soup will have those proposals coming in bunches!
Here is the Springtime asparagus pasta primavera recipe you have been looking for. A rich and creamy vegetarian pasta. The perfect, light and simple dish for springtime cooking.
I created this recipe for the first time a few weeks ago and I can’t wait to make it again soon!! Very delicious! I served it with a Insalata Caprese salad or you could serve it with Joeys tomato and garlic salad!
1 lb. Nova Scotian or bay scallops (if very large, cut in bite size pieces)2 tbsp butter1/4 cup extra virgin olive oil2 shallots, chopped fine6 cloves garlic, sliced2 tbsp salted capers (if you can’t find them, use regular capers)1/4 tsp dried red pepper flakes1/2 squeezed lemon1/2 cup whipping cream454-gram pkg vermicelli1/4 cup fresh grated Italian parsleySalt to taste (depending on if you used salted capers)Fresh grated pepperFresh grated Parmesan or Romano cheese.
Boil pasta water.Melt butter and olive oil together in a large skillet.Add capers, shallots, garlic and chilis, sauté lightly for 1 minute, add lemon juice, turn on very low.Cook vermicelli until el dente.Add Scallops to skillet and stir for 2 minutes more, (do not overcook as they will become rubbery)Add whipping cream and heat just until bubbling.Serve on top of a bed of hot vermicelli noodles with salt, fresh grated pepper, grated cheese and Italian Parsley.Prep Time: 20 minutes
My beautiful lifelong friend, Penny, gave me this recipe when my daughters were little. It became a family favorite and I recently pulled it out of the archives and is now a favorite of my husband and grandchildren!! Penny is in heaven now, but her love in the recipes she has shared with me and I am sure many others over the years will always be with me! These cookies are a little more time consuming than the average cookie, but I guarantee you, well worth the time!!
2 cups apples, chopped small3/4 cup raisins2/3 cup of cane sugar, brown sugar or coconut palm sugar1/4 cup walnuts, chopped4 tbsp water
Place all above ingredients in a saucepan and simmer, stirring occasionally until thickened.Set aside to cool.
COOKIE INGREDIENTS:1 cup softened butter1 cup brown sugar2 eggs1/2 cup milk2 cups flour2 tsp baking powder1/2 tsp salt1 tsp cinnamon 1/2 tsp nutmeg2 cups rolled oats
Preheat oven to 350 degrees.Beat butter and sugar together until fluffy.Add eggs and milk then beat until smooth.Next, add in all dry ingredients except oats.Stir oats into mixture.Drop 1 tbsp dough onto cookie sheet and make a small hole using your finger in each cookie.Fill each cookie hole with apple filling. (As much as you can fit in hole)Take 1 tsp of dough and spread over top of cookie making sure to seal all the sides.Bake at 350 for 12-15 minutes or until golden brown on bottom.Place on cookie rack to cool.
ICING RECIPE:2 Tbsp butter2 tbsp brown sugar3/4 cup icing sugar4 tbsp milk
PREPARATION:Simmer butter and sugar in small saucepan for 2 minutes, while stirring.Add in icing sugar and milk.Let icing cool until it becomes thickened.Ice cookies when they are cooled, and icing is thickened.
PREP TIME: 45 MinutesCOOK TIME: 12 to 15 minutes
Absolutely the best pasta carbonara recipe on the web! This creamy pasta carbonara is my healthier version of the famous Italian creation, Pasta all carbonara.
Looking for a delicious easy healthy sausage soup recipe? Michele Romano makes the best Italian sausage soup ever! Very unique and very addicting.
Compliments of Michele Romano Recipes, Luigi Toscano's top secret crispy Italian salad topped with his famous artichoke dressing!
Looking for the best deviled egg recipe? Michele Romano's recipe for deviled eggs is the best! Try it for yourself, let your taste buds decide.
Deluxe Zucchini Egg Bake, the melt in your mouth baked zucchini recipe everyone is looking for, not just italians! When you consider the outstanding health benefits of zucchini as well, you have a definite winner.
Michele Romano's Italian Ricotta pancakes recipe. Fresh, quick, healthy and oooh sooo good! They have a fine, tender texture and make a high protein breakfast or brunch for a lucky hungry bunch.
Wow! Geeg Toscano's Italian broccoli salad recipe is not only addicting but very very healhty. Broccoli packs the most nutritional punch of any vegetable.
This recipe is one of my favorite go to lunches. It is healthy, low fat, satisfying and very refreshing! Need I say more? In the hustle and bustle of this upcoming season, we need to keep energized and if you are like me wanting to keep those unwanted pounds at bay, then this is a quick, delicious lunch solution!
2 ripe large avocados
1 can wild sockeye salmon
1 tbsp sweet onion, finely chopped
1/2 stalk celery,finely chopped
1 tbsp dill pickle, finely chopped
1 tbsp plain organic yogurt
2 tbsp mayonnaise
Salt and Pepper to taste
1 lemon for squeezing on top
2 tbsp fresh dill
Optional-Sprinkle of cayenne pepper
Slice avocados in half and using a spoon, remove pit.
Place can of salmon in bowl, I take out bones but that is personal preference.
Mix in rest of ingredients except lemon and dill.
Fill four halves of avocado with prepared salmon.
Squeeze lemon on top of each filled avocado.
Sprinkle each one with fresh dill.
Sprinkle with a little cayenne pepper if desired.
Eat Healthy, Live Long and Mangia!
This side dish is truly like candy! Even those that do not like beets, like these sour cream beets! They just can’t be beat! Hee hee. Just a few simple ingredients and you have a very healthy summer/fall vegetable dish to compliment many of your meals.
5 medium size beets
1 tbsp butter
1 1/2 green onions, sliced
3/4 cup sour cream
1 tbsp sugar
1 tbsp vinegar
Peel, slice and boil beets until tender.
Using a small fry pan or sauce pan, melt butter.
Add green onions, sauté for 1 minute.
Whisk in sour cream, sugar and vinegar.
Just bring sauce to a simmer for 1 minute.
Pour hot sauce over beets and gently coat beets with sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Eat healthy, Live Long and Mangia!
COOL CUCUMBER SALAD
This is my favorite salad recipe when the cucumbers are fresh off the vine! My mom, Dorothy Romano made this all the time when we were growing up. So refreshing, so easy! Delicious with any meal or even by itself!
4-6 medium size fresh garden cucumbers (depends on how big you want salad)
1 or 2 green onions (again depending on how big salad is)
Salt and pepper to taste.
Note-Do not add salt until ready to eat as the salt draws water out of cucumbers.
Peel and slice cucumbers in thin rounds.
Add chopped green onions.
Add sour cream stirring just enough in to coat all the cucumbers.
Add desired amount of salt and pepper to taste.
Keep in fridge until ready to serve.
Prep Time: 10 minutes
Eat healthy, Live Long and Mangia!