|The Jewish Kitchen|
|by Clarissa Hyman|
Jewish cooking is the daily expression of not only religious beliefs, but also a cultural and often family history.
1 - 10 of 84 for genoa salami
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Antipasto salad is ... Slice strips of Genoa salami and intersperse them ... It can be served with chilled sweet or dry vermouth, dry sherry or marsala.
For pastry, combine ... cold cuts. Any salami or dry sausage ... cake tester or wooden toothpick; when it comes out clean, it is done. See also: Pizzagaina
Layer 1 package ... pan. Layer on salami, Provolone, ham, ... degrees for 1/2 hour. Then uncover and bake an additional 1/2 hour. Check after 15 minutes.
13 x 9 pan – greased and flour pan very well on bottom, inner corners and up sides. All meats should be purchased in solid chunks as you will be ...
In a 3-4 ... sun-dried tomatoes and salami. Drain the ... ready to serve 'Tony Tough Guy's Italian Rabes' - also known in some parts as Utica greens. Enjoy!
Drain oils and save oils from tuna, sardines and anchovies. Mix well for dressing. Layer lettuce on 1/2 inch deep tray. Roll cold cuts and cheese, ...
Cut cold cuts and cheese into thin strips; set aside. Roll out one roll of crescents, but leave it in a sheet. Place the sheet into the bottom of a 9 ...
Cooked as directed. Rinse in cold water. Add oregano, basil, parsley to suit taste. Put in jar, shake, set aside. Cut into small pieces and mix: Add ...
Pound meat with ... and oregano. Overlap salami slices and 1 ... wine; cook until gravy thickens. Spoon some gravy over rolls. Pour remainder in gravy boat.
Mix all ingredients ... piece, layer ham, salami, cheeses thickly. ... about 1-2 tablespoons. May be eaten cold or heated in a hot oven until cheese melts.
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