"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Vermicelli Recipe

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This recipe for Vermicelli, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LouAnn Quick
Added: Friday, August 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (7 oz) vermicelli/fideo
1 to 2 tbsp. oil
2 (8 oz) tomato sauce
1 tsp. chicken bouillon granules
1 tsp. garlic salt
1 tsp. cumin
1 tsp. pepper
1/2 tsp. chili powder
2 c. water

Directions:
Directions:
Brown vermicelli in skillet in oil. Meanwhile, in separate pot, bring to a boil the tomato sauce, chicken bouillon powder, garlic salt, cumin, pepper, chili powder and water. After browning vermicelli, drain off most of oil. Add browned vermicelli to the boiling pot of tomato sauce mixture and cover. Turn off heat. Let sit until ready to serve.

Personal Notes:
Personal Notes:
This makes a little thicker sauce. To change the flavor a little, you can add green chili or change up the amount of spices to your taste.

 

 

 

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