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How To make Vermicelli with Walnuts and Garlic
2 cloves garlic
peeled
1/4 cup olive oil
1 cup walnuts :
finely chopped
coarse salt to taste 1 pound vermicelli or spaghetti
2 tablespoons chopped fresh parsley or basil
freshly ground pepper -- to taste 1/4 cup freshly grated perocino romano
In a large skillet over medium low heat, cook the garlic in olive oil until golden. Remove garlic from the pan. Add the walnuts and cook, stirring until lightly toasted, about 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add salt and the pasta. Cook, stirring frequently, until the vermicelli is al dente, tender yet firm to the bite.
Drain the vermicelli, reserving 1/2 cup of the cooking water. In a large serving bowl, toss the vermicelli with the nuts and just enough cooking water to keep it moist. Add the parsley, if using, and sprinkle generously with pepper.
Add cheese and toss again. Serve immediately.
How To make Vermicelli with Walnuts and Garlic's Videos
Pak choi walnuts stirfry/ spicy bokchoy with garlic
Ingredients
2lb pak choi roughly cut
Oil 1tsp
Salt asper taste
Sambal chilli paste 2tsp
Walnuts 3/4th cup roughly chopped
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French Baked Brie with Cranberries, Walnuts and Honey
A magical warm soft cheese recipe for the winter months. There’s no better holiday appetiser especially in Winter, for Christmas or thanksgiving. What could be better than warm melty cheese (not melted) over crispy croutons or crackers. With a hit of tangy fruit, sweetness of honey and saltiness of the cheese, it’s an explosion of festive flavours with each bite. It’s a good idea to let the Brie rest a few minutes before digging in so it’s not too runny.
Ensure you don’t over bake it or it will be a mess, I would suggest staying glued to the oven for a few minutes. When it starts to melt on all the edges, it’s ready.
Enjoy it this winter or anytime you like as I can eat this all year round.
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How To Make Red Wine Spaghetti Recipe with Walnuts Pecorino and Parsley By Rachael
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Pasta Cacio e Walnut | That Sounds So Good
I'm not saying this recipe is BETTER than the classic cacio e pepe, I just believe that two things can be good at the same time. Anyway, the cheese won't get all clumpy on you in this version ~~just saying~~
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3 INGREDIENT - Lebanese Rice
This Lebanese Rice is a staple Middle Eastern (Arabic) side dish in my home that I make with only three ingredients: rice, vermicelli noodles and olive oil!
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???? RICE INGREDIENTS
2 cups long grain white rice
1/2 cup vermicelli pasta
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
dash cinnamon optional
parsley optional, for garnish
INSTRUCTIONS
1. Rinse the rice with cold water until the water runs clear. Then transfer it to a bowl, and soak with water for 20 minutes. Drain well and set aside.
2. In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to to burn it.
3. Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.
4. Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
5. When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork.
6. Serve warm with fresh parsley, and toasted nuts, if desired.
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⏱️ TIMESTAMPS:
0:00 Introduction
0:37 Ingredients you’ll need
1:04 Preparing the rice
1:38 Cooking the vermicelli
2:11 Adding the rice
2:32 Adding the seasonings
2:40 Adding the water
2:59 Cooking the rice
3:20 Serving the rice
3:43 Taste test
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
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Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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