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Recipe Name: Baked Fideo - Sa Express Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Vermicelli, 8 oz.
1/4 Cup(s) Vegetable oil
1 Onion, finely chopped
1 Garlic, minced
1 Tomatoes, cut up 16 oz.
1 Chicken broth, 11 oz.
Salt & pepper to taste, Salt & pepper to taste
1 Tablespoon(s) Cumin powder
Directions:
Saute vermicelli in oil until light brown. Drain on paper twoels.
Place it in casserole. Brown onion and garlic in remaining oil in
skillet. Add tomatoes and chicken broth with S & P and cumin. Cover
vermicelli with sauce. Cover casserole and bake 1 hour in preheated
350 oven, adding more chicken broth as liquid is absorbed, if needed.
Source: "Seasoned With Sun", a cookbook by the Jr. League of El Paso.
S.A. Exp. News 2/26/97. NOTE: I made this 4/30/97 using a 14 1/2 oz.
can of Hunt's Diced tomatoes, undrained. I put the "called for" 11 oz.
of chicken stock in and then added another 5 oz. halfway through
cooking. I used my own homemade chicken stock and baked it in the
convection oven for about 40 minutes. F.J. Posted to MC-Recipe Digest
V1 #1057 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 657
Calories From Fat: 517
Total Fat: 58.3g
Cholesterol: 0mg
Sodium: 2091.2mg
Potassium: 1039.8mg
Carbohydrates: 21.1g
Fiber: 3.8g
Sugar: 10.9g
Protein: 14.9g


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