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Results 31 - 40 of 91 for sausage hamburger
Buy the cheapest hamburger possible, you need the extra fat to have the sausage hold its shape and moisture. ... every 2 hours. NOT FATTENING.
Combine all ingredients. Mix well once a day for 3 days. Keep covered and in refrigerator. On fourth day, form and pack tightly into tin ...
Mix all ingredients well. Shape into 2 firm rolls. Wrap tightly in Saran Wrap and put in refrigerator overnight. Next day, wrap again in ...
Brown hamburger and sausage and drain grease. Cook all ... cheese and 1 large container (16 ounce) of sour cream. Heat until warm. Freezes well.
Brown meat together and drain. Cube up cheese and melt into the meat. Add spices and mix well. Mound onto party rye bread. Freeze slices on ...
Brown meat in large skillet; pour off excess fat. Add green pepper, onion and 1 cup celery and cook until tender. Combine soup mix and ...
Mix spices in water and add hamburger; mix well. Form into ... 24 hours. Poke holes in foil. Bake at 350 degrees for 1 1/2 hours in broiler pan.
Mix liquid smoke with water, then add meat. Mix well. Add all other ingredients. Shape into 3 rolls. Roll in foil each separately shiny ...
Mix well; shape into rolls. Wrap tightly in aluminum foil. Refrigerate for 3 days. Put in cold water, wrapper and all. Bring to a boil and ...
Shape into rolls and wrap in Saran wrap. Wrap around several times. Let stand overnight in refrigerator. Tie both ends very tight. Then ...
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