In a pan (i use a dutch oven) add oil and fideo. Toast fideo until well browned.
add chicken stock and then rest of ingredents.
cook covered for appx 25 minute.
sazon mix instructions.
combine all of sazon ingredients in blender add water to thin if needed freeze leftover in ice cube trays then put in bag and use for seasoning for many dishes.
arge skillet.
Saute the fideo in oil a few minutes
heat oil when hot add in the fideo and move around until hint golden brown take off heat. In blender blend water,tomatoe, onion, and garlic until well blended. Put fideo back on stove top add in blended tomato sauce. Add in the Chicken bouillon stir. Add salt to taste. Cut up 2 winnies and add inches Heat until fideo is soft and al diente. Serve and enjoy.
Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Heat oil in large saucepan over medium-high heat. Crush noodles and add to saucepan. Stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.
Add the Knorr cubes of Sopa de Camaron and 2 qts of
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
1.In a boiling pan heat oil, once warm add fideo, garlic, cumin & red pepper flakes. Stir constantly, until fideo turn golden brown.
2.Once this is brown add water and tomato sauce. Stir often until the fideo is soft. You may need to add more water, to get to soup consistency because the noodles will absorb some of the water.
3. Then if you have left over chicken or pork chops heat them, cut them into thin slices and place with soup.
4.Serve with tortillas, sour cream & limes. Enjoy!
ater to a boil. Cook fideo in the boiling water, stirring
Preheat electric skillet to 300\u00b0.
Melt shortening.
Break vermicelli into small pieces and saute until lightly browned, stirring occasionally.
Add beef and cook until meat loses red color.
Stir in salt, pepper, garlic salt, onion, celery, green pepper and drained corn.
Add tomatoes and water.
Stir gently. Set temperature at 200\u00b0, with the vent closed.
Cook 35 minutes. Place slices of cheese on top.
Cover and cook 5 minutes or until cheese melts.
Serves 4.
May be doubled easily.
Preheat electric skillet to 300\u00b0.
Melt shortening. Saute vermicelli until browned.
Stir in meat and cook until it loses its red color.
Stir in salt, pepper, garlic salt, onions, celery, green pepper, corn and chili powder.
Add tomatoes and water, stirring gently.
Set temperature to 200\u00b0.
Simmer, covered, for 25 minutes.
Place cheese slices on top and melt.
Serves 8.
Preheat electric skillet.
Melt Crisco and saute vermicelli until lightly brown, stirring occasionally.
Add beef and cook, stirring, until meat loses red color.
Stir in all but cheese. Stir together gently.
Set skillet temperature to 200\u00b0 and cover and simmer mixture for 25 minutes.
Remove cover and place cheese on top.
Cover and cook another 5 minutes or until cheese is melted.
Combine chicken broth, bay leaves and chicken breast in a large saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes until the chicken is tender. Remove the chicken from the broth. Remove and discard the bay leaves. Turn the heat down to the lowest setting to keep the broth warm. Chop the cooled chicken into small pieces.
Heat olive oil in small pan. Add the poblano pepper strips, 1/2 the sliced onion and the garlic. Saute until the vegetables are soft. Remove the vegetables from the pan and set aside to use as garnish.
...
Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
Add chicken, cook for 2-3 minutes or until heated through.
Preheat electric skillet to 300\u00b0.
Melt shortening.
Saute vermicelli until lightly browned, stirring occasionally.
Add beef and cook, stirring until meat loses red color.
Stir in next 8 ingredients.
Add tomatoes and water.
Stir gently.
Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with ...
djust salt to taste (this recipe can take a lot of
alt called for in the recipe. Serve with tortilla chips.