Toys

Tom Puskarich of Z Food and Drink shows how to make duck stuffed olives.

Duration : 0:3:8

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Stuffed Kathy Ireland from the movie ‘Backfire’ A cute pot belly to match her cute burp

For more visit

http://bellylaughs.co.in

Duration : 0:0:21

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I have a stuffed panda bear, and for Christmas I wrapped a cheap red ribbon around its neck. I just took it off and its stained! It’s not very red, just a little pink. I can not wash this stuffed animal, the first time I did it became very rough. This stuffed animal is a very sentimental to me, so any help would be appreciated!

q-tip and peroxide dab the areas and use a napkin absorb fluid.

I’m making two large trays of stuffed shells and baked ziti for Christmas. I want to assemble them on Christmas Eve day and put in the fridge overnight. Can I cook them safely the next day? All ingredients in the tray will be cooked {pasta, sausage, etc}.?
Thanks!
Cooking it the day before makes a lot of sense, why didn’t I think of that!
THANK YOU!

you sure can…. but when i make baked ziti, i actually bake it the day before and reheat it the following day…. it tastes even better the second day!

Chris Schlesinger shows Martha a flavorful take on traditional stuffing, using a dark cornbread

Duration : 0:3:37

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I would like something that is spicier and something that will impress a friend who thinks she knows all about cooking. She has mentioned that she has never made stuffed peppers before. I have but i want something with a bit more pizzaz. Any one out there with a really good recipe? Thanks in advance.

Here is a link to the recipe I use. It is from recipezaar.com

There are several other Stuffed pepper recipers listed but I found this one the best. It has 24 five star ratings.My family loves these!

http://www.recipezaar.com/36386

This stuffed animal has "fur" that I’m afraid will get matted if it’s put into a washing machine. It has sentimental value, so I would rather aviod that happening to it.
Thank you for any ideas you have.

Maybe take it to a dry cleaner? You might also try spot cleaning it with some water and mild cleaner that way you only clean the areas that really need it.

My local barbecue joint sells something called a "Mutt Muffin" which consists of a cornbread muffin stuffed with collard greens. I would like to find out how to make it myself.

Cook the greens first. They have to be boiled a long time to remove the bitterness. Then half fill the muffin cups with batter, add a little of the greens, and fill the cup the rest of the way (usually 3/4). Bake.

I am making baked stuffed chicken breast for dinner. I want a simple side to go along with it. The veggie we are having is Kernel Corn. Need one more thing to complete it. No rice, we had that last night. Thanks In advance!

Orzo
Noodles
Mashed pots
Baked pots
French fried pots
potato salad
Pan fried pots
mac salad
green veggie salad
cous-cous
Pasta with ricotta cheese
Pasta with feta cheese

We’re having a dinner party next weekend and my boss is coming over for a talk with my family ( I think it’s a promotion ). I asked an employee and he said that the boss absolutely loves stuffed mackerel. I don’t know how to make it though and I really would need help so I can get the promotion.

Stuffed mackerels
6 servings
3 to 4 lbs large mackerels
1 cup olive oil
6 large onions
3 ounces walnuts
1 ounce pine nuts
1 ounce currants
1 bunch of dill
1 bunch of parsley
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon pepper
1 teaspoon salt

For frying:

2 cups flour
2 cups fine bread crumbs
4 eggs
1 1/4 cups oil

Clean the mackerel and wash them well. Pressing and stroking with the thumb and index finger from the tail towards the head, slacken the flesh. Break the backbone 1/4 inch above the tail and below the head. Remove the fbone, holding it from the upper part and pulling carefully to the left and right. Hold the fish by the tail and stroking it with the other hand, remove the flesh from the head opening. Chop the flesh with a knife. Repeat with all the mackerel.

Heat the olive oil in a saucepan. Add finely chopped onions and brown them. Add crushed walnuts, pine nuts, cur-rants, spices and the flesh of the fish. Saute for 5 minutes. Add chopped dill and parsley. Mix well and turn the heat off.

Stuff the mackerels tightly with this mixture. Dip them first in flour, then in beaten eggs and finally in bread crumbs.

Heat the oil in a frying pan. Fry the mackerels, 3 or 4 at a time, until they re golden brown on both sides. Drain well. Let cool before serving.