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Receta Vermicelli With Clam Sauce
by CookEatShare Cookbook

Vermicelli With Clam Sauce
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Ingredientes

  • 4-6 quart. water
  • 8-10 ounce. vermicelli
  • 1 tbsp. vegetable veg. oil
  • 1/4 c. minced onion
  • 1/4 c. freeze-dry mushrooms
  • 2 c. Lactaid lowfat milk
  • 1 (1 ounce.) pkg. Knorr Newberg sauce mix
  • 1 (1.2 ounce.) pkg. Knorr Curry sauce mix
  • 1 (10 1/2 ounce.) can condensed reduced salt cream of potato soup
  • 1 (10 3/4 ounce.) can condensed reduced salt cream of mushroom soup
  • 1 (6.5 ounce.) can chopped clams, liquid removed
  • 2 (10 ounce.) cans whole baby clams, liquid removed

Direcciones

  1. Bring water and oil to a rolling boil. Add in mushrooms, onions and vermicelli. Return to boil for 8-10 min, stirring with fork frequently. Pour lowfat milk into large mixing bowl. Add in sauce mixes. Whisk till well blended.
  2. With large wooden spoon, stir in potato soup and mushroom soup; then stir in clams. Drain vermicelli. Slowly spoon in clam mix, stirring till well blended. Let sit 5-10 min before serving. Serve with buttered green peas, onion rings and fruit c..