ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

This is what I did...

Misc.

I used Amour Summer sausage? I can't honestly say whether it was beef or not?? They were about 12-14 inches long and about and inch and half around. I used three of them and baked them in an 8 X 8 pan. The saugsage began to "arch" up but then didn't. I basted it several times and I think they may have kept it moister than I should of. Next time I am not going to baste.

How far up the salami did the sauce go up? What size pan do you cook it in? Does it get "brown" on the bottom side?

I also enjoy when people let me know how they like recipe I give to them. I really like getting recipes from TKL because people are willing to help when people have questions.

Thanks again, Mrs. Food



MsgID: 093310
Shared by: Mrs. Food
In reply to: Mrs. Food, RE: Baked Salami
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Easy Chicken and Dumplings
  • I use drained (I run water over the chicken because of the smell and taste of canned chicken) canned chicken, canned chicken broth, canned cream of chicken soup, poultry seasoning, butter and canned biscuits. Everyone l...
  • Caramelized Pork Slices
  • CARAMELIZED PORK SLICES "Serve these slightly sweet pork slices over noodles, rice or with baked or mashed sweet potatoes." 1 pound pork tenderloin, cut into 1/2-inch slices 2 cloves garlic, finely chopped 2 tablespo...
  • Shake 'n' Smoke Ribs
  • SHAKE 'N' SMOKE RIBS Source: Where There's Smoke, There's Flavor: Real Barbecue--The Tastier Alternative to Grilling by Richard Langer DRY RUB: 2/3 cup dark brown sugar, packed 1/4 cup...
  • Blackberry Peach Cooler (using peach nectar)
  • BLACKBERRY PEACH COOLER 2 cups blackberries, fresh or frozen 1 (12 ounce) can peach nectar 2 teaspoons lemon juice 3 o 4 tablespoons sugar 16 ounces crushed ice (approximate) Sparkling mineral water (optional) Crush/...
ADVERTISEMENT
  • Sausage-Stuffed Mushrooms
  • SAUSAGE-STUFFED MUSHROOMS 1 bakery croissant or white bread slice, torn into pieces 1 shallot, cut into quarters 1 clove garlic 15 large (about 14 oz.) mushrooms, cleaned 6 ounces ground sausage 1 teaspoon Worcestersh...
  • Bridie's Irish Scones (using biscuit mix)
  • BRIDIE'S IRISH SCONES 2 cups buttermilk baking mix (Bisquic) 1/2 cup golden raisins 1/2 cup dried currants 1/4 cup sugar 1/2 cup water sugar (for tops) Preheat oven to 450 degrees F. Grease a cookie sheet. Combine b...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • This is what I did...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!