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Results 101 - 110 of 200 for salami roll ups
101. SMOKY BEEF SALAMI
In large bowl, thoroughly mix ... with largest holes). Roll up tightly; tie ends with ... or freeze. HERB SALAMI: Prepare as directed above ... 1 teaspoon ground cumin.
102. SALAMI
For venison, elk or carribou ... mixture into small rolls and cook on a cookie ... the rolls is at least 160 degrees. Can be stored in freezer.
103. SALAMI STACK-UPS
In a small bowl, combine all ingredients except salami, pickles and toothpicks. Mix ... rolling up jelly roll style and then slicing into ... frilled toothpick in slice.
104. SALAMI SAUSAGE
Mix thoroughly and roll into 3 even-sized rolls. Wrap ... Refrigerate 3 days. Boil 1 hour. (Place in cold water - start timing when water is boiling.)
105. BEEF SALAMI
Mix all ingredients together well, ... into 4 small rolls or 2 large ones and ... hours (10 hours for large rolls). It will form its own casing.
106. SALAMI
Mix well and roll out in 3 rolls the size of silver dollars. Wrap in foil and refrigerate for 24 hours. ... bake at 300 farenheit for 1 hour.
107. SUMMER SALAMI
1st Day: Thoroughly mix ingredients; ... form into 5 rolls. Place each roll in ... with paper towels. Cool; wrap in foil. Refrigerate or freeze.
108. BEEF SALAMI
Mix well. Form in 2 rolls. Wrap in foil and ... minutes. After baking unwrap while hot and roll in paper towels to absorb excess fat. May be frozen.
109. BEEF SALAMI
Mix dry ingredients well. Add ... day, make into rolls, about 8 inches long ... oven does not go that low. Bake for 8 hours. Freezes very well.
110. SALAMI SAUSAGE
Mix thoroughly. Roll into 3 rolls in tin foil. Tie ends with string. Let set in refrigerator 3 days and then boil for 1 hour. Store in refrigerator.
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