Food Tips or Suggestions

Avatar for shirley_v
iVillage Member
Registered: 04-29-2000
Food Tips or Suggestions
6
Sun, 01-16-2011 - 4:52pm

I wonder how many of you have ever grated some Romano cheese into (i.e. on the surface) your bowl of chicken or turkey soup just before you eat it?

Avatar for elc11
Community Leader
Registered: 06-16-1998
Sun, 01-16-2011 - 5:08pm

Sounds yummy Shirley! I don't think I've ever tried that. We do grate Parmesan or Romano-Peccorino cheese onto pasta, sometimes on salads, or other dishes. To make it more convenient I got a small rotary cheese grater, its small enough that I can fit it in the cheese drawer of my fridge (inside a zip top plastic bag). I leave a chunk of the hard cheese in the grater so we can just grab it and grind. The imported Italian cheese

Avatar for suzyk2118
iVillage Member
Registered: 07-30-1997
Tue, 01-18-2011 - 1:47pm
I haven't put it on soup but it does sound good - have put it on many salads and pastas. I buy the pre-shredded because I can take out what I want and keep the rest frozen to keep it from spoiling. Otherwise it goes bad fast.
Avatar for shirley_v
iVillage Member
Registered: 04-29-2000
Tue, 01-18-2011 - 8:00pm

Sue, I have to say that I've not had Romano cheese go bad on me - I've had plenty of other cheeses go bad on me, but never Parmesan and Romano.

iVillage Member
Registered: 05-15-2009
Thu, 01-20-2011 - 9:47am
I love grated Romano on salads and soups. A wedge of Romano cheese does seem to last a while, too. I definitely prefer Romano to Parmesan.

Avatar for suzyk2118
iVillage Member
Registered: 07-30-1997
Thu, 01-20-2011 - 10:19am
I guess my tip, based on this, is that when you buy shredded cheese, freeze it and then just take out /break off what you need (not touching it and giving what you took out time to thaw) and keep the rest frozen - lasts forever. Got that from one SIL and it works great.
Avatar for shirley_v
iVillage Member
Registered: 04-29-2000
Tue, 12-27-2011 - 6:57pm

I made "make-ahead" turkey gravy this Christmas and thought I'd share the recipe with you plus some notations of my own.