Roasted vermicelli
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Vermicelli; Pieces |
| 1 | gallon | Milk |
| 1 | cup | Raisins; almonds, Cashewnuts |
| 1 | cup | Almonds |
| 1 | cup | Cashews |
| 3 | cups | Sugar |
| ½ | cup | Butter |
Directions
Heat butter and lightly fry the vermicelli in it. Add some water and cook the vermicelli till it thickens a little. Add milk and sugar and cook till the milk becomes really thick. Add raisins, chopped cashew and almonds.
Refrigerate.
Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk" <tvankirk@...> on Jan 10, 1998
Related recipes
- Baked vermicelli
- Chinese vermicelli
- Mexican style vermicelli
- Scallops with vermicelli
- Steamed pasta - vermicell
- Stir-fried pork with vermicelli
- Stir-fried vermicelli with vegetables
- Sweet and creamy vermicelli (seviyan)
- Vegetable vermicelli
- Vegetable vermicelli soup
- Vermicelli alla marinara
- Vermicelli and zucchini
- Vermicelli in lemon sauce
- Vermicelli in vodka sauce
- Vermicelli salad
- Vermicelli salad~
- Vermicelli soup
- Vermicelli with oven-roasted vegetables
- Vermicelli with walnuts and garlic
- Winter tomato soup with vermicelli