179 stuff recipes

Try this new type of delicious cabbage rolls that are made with cornbread stuffing mix and sausages.

Libby's jeweled relish, a vintage no-cook condiment of crunchy sauerkraut, crisp celery, pimento-stuffed green olives, and honey. A sweet-tangy-briny mix that brightens hot dogs, brats, and deli sandwiches.

Jeweled relish made from sauerkraut, chopped pimento-stuffed green olives, celery, and honey, blended overnight and served cold. A tangy-sweet no-cook condiment with bright colors and unusual flavor.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Dale-Burgers stuff ground beef with barbecue sauce, cayenne, garlic, and Worcestershire for a juicy, well-seasoned grilled patty. Backyard burger that tastes like it took longer than it did.

Cranberry orange chutney with bourbon, mustard seeds, and brown sugar simmers into a sweet-tart relish with a smoky kick. The perfect Thanksgiving condiment that runs circles around the canned jellied stuff.

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Homemade cone bread wraps soft, enriched yeast dough around a cone mold to bake hollow shells you can stuff with curry or sausage. A Sri Lankan handheld bread with a glossy egg-washed crust.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.