|WI Book of Preserves|
|by Carol Tennant|
Preserving is not just about jam and marmalade. Although there are plenty of recipes for both, the Women's Institute Book of Preserves is full of ...
1 - 10 of 109 for vermicelli pasta
Use a 2 ... for 35 minutes, stirring often. Remove from heat. Place in the Mozzarella cheese. Pour over cooked vermicelli and serve. Makes 4-6 servings.
Cook vermicelli according to package ... cold water. Place pasta in a large ... mayonnaise. Mix well. Allow to chill overnight or at least 4 hours before serving.
Cook garlic in ... other ingredients (except vermicelli and extra cheese). ... until paste like consistency. Pour over cooked vermicelli with extra cheese.
In deep 4 ... up tomatoes. Add pasta to boiling water. ... and pepper. Cook 1 to 2 minutes longer until heated through. Drain pasta and pour tuna mixture.
Cook vermicelli 5 minutes only ... mayonnaise, eggs (chopped), and black olives. Mix thoroughly. Make 1 day ahead. Refrigerate until serving. Stir before serving.
Cook onions and ... are soft. Add pasta and cook 15 ... garlic, basil and thyme. Stir mixture into soup and heat before serving. Sprinkle cheese to taste.
Saute garlic in ... heated. Pour over hot pasta and toss gently. Sprinkle generously with Parmesan cheese to serve. 8 side dish or 4 to 6 main dish servings.
In a large ... garlic. Stir and cook for 5 minutes. Add cooked and drained pasta, Parmesan cheese, dill, salt, pepper and tomatoes. Toss well to coat pasta.
In deep 4 ... are crisp-tender. Add pasta to boiling water; ... well. Serve with Parmesan cheese and freshly ground pepper, if desired. Makes 5 servings.
In a deep ... a bowl. Add vermicelli to boiling water; ... are blended. Drain pasta; add to ... additional 1/4 cup Parmesan cheese, if desired. Yields 6.
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