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  1. #1
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    Default Fried Vermicelli and Green Onions - Rachael Ray

    <div style="font-family:garamond,new york,times,serif;font-size:14pt;"><div style="font-family: garamond,new york,times,serif;font-size: 14pt;">I make something similar, but this caught my eye and thought as it's got so few ingredients and fairly cheap ones too, except maybe the basil, but that's easy to grow and much much cheaper that way. lol

    ----- Forwarded Message ----
    From: tee <>
    Sent: Monday, June 23, 2008 11:53:06 PM
    Subject: Rachael Ray Recipes on the Run

    <title>Rachael Ray on the Run!</title>
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    <td colspan="2" align="center" bgcolor="#fdb813" valign="bottom"><div class="style1" align="center"> <font color="#663600" face="Arial, Helvetica, sans-serif" size="+2">Fried Vermicelli and Green Onions

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    <font color="#e36f1e">Servings: <font color="#663600">1

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    1 pound <font color="#0689af">vermicelli
    <font color="#0689af">Salt
    3 tablespoons <font color="#0689af">extra-virgin olive oil, 3 turns of the pan
    3 tablespoons <font color="#0689af">butter, cut into small pieces
    3 cloves <font color="#0689af">garlic, crushed away from skins
    6 <font color="#0689af">scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise
    <font color="#0689af">Pepper
    20 leaves <font color="#0689af">fresh basil (1 cup), shredded into a chiffonade

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    <font color="#e36f1e" face="Arial, Helvetica, sans-serif">Instructions:

    Cook vermicelli in salted water to al dente; drain.

    Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil.

    Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.

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    <font color="#e36f1e">Shopping List:

    Baking & Spice :

    Dairy :

    Grocery :
    extra-virgin olive oil

    Miscellaneous :
    1 lb. vermicelli

    Produce :
    20 cups fresh basil
    3 cloves garlic

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  2. #2

    Default Fried Vermicelli and Green Onions - Rachael Ray

    We found out years ago that we could make our own Ricearoni for a fraction of

    the cost of

    even the cheapest brand in a box.

    The recipe is very similar to Rachel's Fried Vermicelli and Green Onions

    > Servings: 4-6


    > Ingredients:


    > 4 oz vermicelli

    > 1 C rice

    > Seasoned Salt

    > 3 tablespoons extra-virgin olive oil, 3 turns of the pan

    > 3 tablespoons butter, cut into small pieces

    > dash or two of garlic powder

    > Pepper

    > Beef or Chicken bouillion granules (I do it to taste strong to my tongue... I

    am not a




    > Instructions:

    > Fry vermicelli and rice in oil and butter until browned


    > Add 4-5 cups water (I add 4 and then keep checking it while it cooks and add a


    more, if need be. A lot depends of your humidity at thevtime.)

    > Add the bouillion to taste

    > Turn heat down to simmer and put on a tight lid (the looser the lid, the more

    water you

    will be adding, later)

    > Siimer until rice is done (15-25 minutes)

    > Add Seasoned Salt, garlic powder or minced garlic to tasste

    > Enjoy

    > We have added many different meats and veggies to this to make a 1 pot meal

    >>>>Tuna and peas

    >>>>Burger and green beans

    >>>>Cheese and greens

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