Easy Recipe Finder
Recipe Feeder
This is a traditional Mexican favorite, for some reason called a "dry soup".
1 cups Anthony's Cut Fideo (or other fideo or vermicelli)
1/2 cup chopped onion
1 clove garlic, chopped
3 Tbsp. vegetable oil
1 can (14-1/2 oz.) stewed tomatoes, broken up
1 can (8 oz. tomato sauce
1/2 tsp. salt
1/8 tsp crushed red pepper
1/4 tsp. ground cumin, optional
In large skillet, over medium heat, cook and stir fideo, onion and garlic in oil until fideo is browned. (Charlene's hint: Start the fideo first, then add the onion and garlic so that the garlic doesn't burn.) Stir in stewed tomatoes, tomato sauce, salt and pepper, and cumin if using. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until liquid is absorbed and fideo is tender.
1 cups Anthony's Cut Fideo (or other fideo or vermicelli)
1/2 cup chopped onion
1 clove garlic, chopped
3 Tbsp. vegetable oil
1 can (14-1/2 oz.) stewed tomatoes, broken up
1 can (8 oz. tomato sauce
1/2 tsp. salt
1/8 tsp crushed red pepper
1/4 tsp. ground cumin, optional
In large skillet, over medium heat, cook and stir fideo, onion and garlic in oil until fideo is browned. (Charlene's hint: Start the fideo first, then add the onion and garlic so that the garlic doesn't burn.) Stir in stewed tomatoes, tomato sauce, salt and pepper, and cumin if using. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until liquid is absorbed and fideo is tender.
