Ollie Octopus Recipes
OLLIE OCTOPUS
Great decoration idea! This creative and colorful octopus made using Cheerios® cereal is perfect for any table decoration.
Provided by Betty Crocker Kitchens
Categories Gifts & Decor
Time 1h
Yield 1
Number Of Ingredients 7
Steps:
- Spread glue over 1 sheet of the felt. Arrange the pipe cleaners crosswise, equally spaced, on the felt with 1 end of the pipe cleaners touching 1 long side of the felt (the pipe cleaners should hang over the other long side by about 1 inch). Spread a line of glue over each pipe cleaner. Place a sheet of felt over the first sheet, pressing down and sandwiching the pipe cleaners between the felt. Let stand until dry.
- Cut the felt evenly between the pipe cleaners into strips. Round felt end of each strip. Glue 2 lines of the cereal onto each tentacle. Let stand until dry.
- Bend the exposed pipe cleaner-end of each of the tentacles at a 90° angle. Tape each pipe cleaner to the sides of the can, at the bottom, making sure the tentacles are cereal-side down.
- Glue a rectangle of felt around the can,* covering the pipe cleaner ends. Cut a 5x3-inch rectangle of felt to make the head. Round one end of the rectangle and glue it, rounded end up, to the can. Glue on the googly eyes. Carefully curl the tentacles.
Nutrition Facts :
NONNA LISA'S TIELLA FILLING OF OCTOPUS, GARLIC, AND OIL
Steps:
- Defrost the octopus, and put it in a big pot with several inches of water to cover. Add the bay leaves. Bring to a boil, and cook at a bubbling simmer for about 35 minutes, or until the octopus is tender but al dente. You should be able to pierce the flesh with a big meat-fork but still feel a bit of resistance when you withdraw it. The skin of the octopus should still be largely intact-not broken and peeling off, which indicates overcooking. Let it cool in the cooking water, then drain well and cut it up into 3/4-inch pieces. Rinse, core, and seed the plum tomatoes, and cut into 1/3-inch dice.
- Pour the olive oil into the big skillet, set it over medium heat, and stir in the garlic. Cook for a minute, until sizzling, then add the octopus pieces and toss them in the oil. Scatter the olives in the pan, and cook for a couple of minutes, stirring and tossing; sprinkle in the peperoncino. When the octopus is sizzling, toss in the diced tomatoes, and season with the salt.
- Cook at the simmer, stirring frequently, for another 10 minutes or so, until the filling is dense and glistening, with no liquid left in the pan. Toss in the parsley, and cool the filling before assembling the tiella.
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