|The American History Cookbook|
|by Mark H. Zanger|
This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to...
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Pieces should be the size of carrots in frozen carrots and peas, chicken can be larger. Cook spaghetti 10 minutes, broken in small pieces. Drain. ...
Melt butter and add raw noodles. Brown 4 ... rice and brown. Add all ingredients and put in oven 325 degrees for 1 hour, covered. Makes a lot! Serves 16.
For chicken meatballs, ... pepper. Add uncooked noodles and meatballs. Reduce ... Increase heat. When soup reaches almost to ... and parsley. Serves 4-6.
Heat oil to ... Blend water and soup and add to ... stirring occasionally, 5 minutes, or until sauce thickens. Serve over hot vermicelli noodles. Serves 4.
Brown meat with ... rice. RICE: Saute vermicelli in butter or ... cups of water on high fire until it boils. Then turn down to simmer for about 20 minutes.
Boil chicken and ... and garlic. Mix soups, Ro-Tel with ... broth, Velveeta and chicken. Add seasonings. Simmer about 1 hour. Serve over cooked vermicelli.
Boil chicken in Dutch oven. When meat falls from bone take out chicken and cut into bite size pieces. Add bouillon cubes, carrots, celery, onions and ...
Boil chicken in ... and debone. Add chopped celery and carrots to broth; cook 15 minutes. Then add chopped chicken and vermicelli. Cook another 15 minutes.
Melt butter in a soup pot over medium ... minutes or until pasta is tender. (If desired, add cheese and stir until melted.) Serve hot. Yields 4 - 6 servings
For 4 servings ... 5. Add the noodles. Bring soup to boiling. 6. Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.
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