Type what you have

Ingredients

• ✓ vermicelli pasta
• shrimp
• celery
• parsley
• garlic
• thyme
• mayonnaise
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

By Tammi Lott

Ingredients

• ✓ vermicelli pasta
• tomato
• green bell pepper
• black olive
• red onion
• salad seasoning mix
• italian dressing

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
3. 3 Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

By Stephanie Carroll

Ingredients

• ✓ vermicelli pasta
• lemon
• heavy cream
• vegetable bouillon granules
• salt
• black pepper
• egg yolk
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
2. 2 Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
3. 3 Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
4. 4 Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
5. 5 Drain verimicelli and add to sauce. Mix, and serve.

By barbara

Ingredients

• ✓ vermicelli pasta
• butter
• rice
• water
• chicken bouillon granules
• parsley
• garlic powder
• onion powder

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
2. 2 Pour water over rice mixture. Stir in chicken bouillon, parsley, garlic powder, and onion powder; bring to a boil.
3. 3 Cover the saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes.

By SHORECOOK

Ingredients

• ✓ vermicelli pasta
• olive oil
• garlic
• tomato
• salt
• parsley
• cajun seasoning
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.
3. 3 Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

By Nicole

Ingredients

• ✓ vermicelli pasta
• olive oil
• red wine vinegar
• lemon juice
• white sugar
• onion
• seasoned salt
• basil
• water
• chicken bouillon
• chicken breast
• onion
• artichoke heart
• cherry tomato

Instructions

1. 1 Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl; cover and chill in the refrigerator.
2. 2 Combine water and chicken bouillon cubes in a saucepan over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in centers, about 45 minutes.
3. 3 Transfer chicken to a cutting board using a slotted spoon; reserve broth in the saucepan. Cool chicken until easy to handle, 5 to 10 minutes, then chop coarsely.
4. 4 Pour about 3 cups water into reserved broth in the saucepan; bring to a boil. Stir in vermicelli; cook until tender, about 6 minutes. Drain.
5. 5 Combine vinaigrette, chicken, and vermicelli in a bowl; toss in artichoke hearts to combine. Refrigerate until flavors combine, 2 to 6 hours. Stir in tomatoes before serving.

By Say-Rah

Ingredients

• ✓ vermicelli pasta
• vegetable oil
• shrimp
• garlic
• butter
• parmesan cheese

Instructions

1. 1 Cook pasta in a large pot of boiling water with vegetable oil until al dente.
2. 2 Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
3. 3 In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
4. 4 Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

By Lisa

Ingredients

• ✓ vermicelli pasta
• canola oil
• onion
• chicken stock
• tomato bouillon

Instructions

1. 1 Heat oil in a large sauce pan over medium-high heat. Add onion; cook and stir 1 minute. Stir in vermicelli; cook until golden brown, about 3 minutes. Add stock and bouillon cubes; cover. Simmer until vermicelli is tender, 10 to 11 minutes.

By Amy_S

Ingredients

• ✓ vermicelli pasta
• chicken bouillon granules
• water
• butter
• long grain white rice
• black pepper
• salt
• greek seasoning

Instructions

1. 1 Dissolve chicken bouillon in water in a bowl.
2. 2 Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
3. 3 Pour bouillon mixture into the skillet with the vermicelli.
4. 4 Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

By Ann Bray

Ingredients

• ✓ vermicelli pasta
• milk
• sugar
• cardamom seed
• raisin

Instructions

1. 1 Bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If pudding is too thick, stir in a little milk.

By nausheen

Ingredients

• ✓ vermicelli pasta
• angel hair pasta
• olive oil
• garlic and herb seasoning blend
• pork loin filet
• garlic
• red pepper flakes
• cabbage
• celery
• green onion
• soy sauce

Instructions

1. 1 Break pasta into thirds. Cook in boiling water according to package directions; drain.
2. 2 Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and reserve.
3. 3 Heat remaining 1 tablespoon oil in skillet. Stir-fry cabbage, celery and green onions until tender-crisp.
4. 4 Add pasta, stir-fried pork and soy sauce to skillet; heat through.

By Smithfield®

Ingredients

• ✓ vermicelli pasta
• chicken breast
• pork chop
• garlic
• vegetable oil
• onion
• carrot
• celery
• shrimp
• bean sprout
• soy sauce
• curry powder
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Heat oil in a deep skillet or fry pan over medium-high heat. Add chicken, pork, and garlic; cook until browned.
3. 3 Reduce heat to medium-low. Add onion, carrots, and water; cover and steam for 5 minutes. Stir in celery and shrimp; cover and steam for 2 minutes.
4. 4 Mix in bean sprouts, soy sauce, and curry powder; stir together until blended and hot, 4 to 5 minutes.
5. 5 Add noodles to the skillet; toss well.

By Iron Chef Suzi-Q

Ingredients

• ✓ vermicelli pasta
• vegetable oil
• water
• yellow onion
• tomato
• garlic
• salt

Instructions

1. 1 Using a large sauté pan, fry vermicelli in vegetable oil until golden brown.
2. 2 In a food processor or blender, blend water, onion, tomatoes, garlic, and salt. Strain.
3. 3 Pour blended mixture over vermicelli and allow to simmer until all the liquid has been absorbed or evaporated.

By Kathy

Ingredients

• ✓ vermicelli pasta
• bacon
• butter
• rice
• sweet onion
• green bell pepper
• red bell pepper
• chicken broth
• garlic
• parsley
• onion powder
• garlic powder
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Drain bacon drippings from pan; wipe out with paper towels.
2. 2 Heat 2 tablespoons butter in a skillet over medium heat. Stir in rice and vermicelli; cook until they turn a golden brown, about 4 minutes.
3. 3 Stir in chopped onions and bell pepper. Saute until the vegetables begin to soften, 2 or 3 minutes. Add Swanson® Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.
4. 4 Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon.

By Campbell's Kitchen

Ingredients

• ✓ vermicelli pasta
• lemon
• egg
• chickpea
• green lentil
• water
• tomato
• cayenne pepper
• ginger
• cinnamon
• turmeric
• black pepper
• margarine
• cilantro
• celery
• red onion
• onion
• lamb meat

Instructions

1. 1 Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
2. 2 Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
3. 3 Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.

By Tali