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STUFFING Eggs Baked in Stuffing Pack a layer of stuffing into the bottom of a well-greased baking dish or ramekins.
Putting in a layer of stuffing made from traditional Jewish challah and fresh herbs brings texture and savory spice.
Here's how we made it happen: A layer of cornbread, topped with cranberry sauce, topped with a layer of stuffing cake, topped with gravy and creamed spinach, topped with another layer of cornbread.
On the second piece of bread, put a layer of stuffing.
After you've flattened it out slightly, you can spread an even layer of whatever stuffing you've mixed up over the inside of the meat, then either roll it up or truss it up, depending on how flat it is and how thick a layer of stuffing you've added.
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If you want to roll up your tenderloin, spread a thin layer of stuffing on the meat, no more than a quarter inch or so.
The heat of the oven — about 450 degrees — might dry out the white meat if it weren't protected by the layer of stuffing.
Fill the shoe stuffers with a layer of polyester stuffing, a layer of dried, scented flower, another layer of polyester stuffing and so on until the bag is almost full to the top.
4. Now you can add a layer of new stuffing.
To serve, spread a large dollop of guacamole over the inside of a taco shell, add a layer of green stuff, then some meat and top with salsa.
The super-shock-absorbent material called non-Newtonian polymer inspires a lot of don't-try-this-at-home stunts, like getting whacked in the head with a shovel through a layer of the stuff.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com