Not exact matches
I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the
celery, but do substitute
celery salt for the
salt; i have on occasion added green pepper; I typically use three cans of diced tomatoes
instead of the one can and can of purée;
instead of the 2 tbsp chili powder i use ground ancho chilis.
I used lots of paprika, a 1/2 tsp of
celery salt, and a bit of ground basil
instead.
I used duck eggs
instead of chicken and, embarrassing to say, I used Caesar Rim seasoning as I had no
celery salt... but it worked!
Changes I made: sauteed in olive oil, deglazed with red wine, vege broth
instead of H2o, in addition to recipe spices I added: bay leaves, oregano, coriander powder,
celery salt, skipped beginning of step 4 and used flour plus cornstarch / warm h2o as thickener.
I've made
celery salt often with the seeds, but would lever have thought of drying out the leaves to incorporate them
instead.
I'm pretty sure I'll never make
celery salt, but because of your blog, I did cook myself a meal tonite
instead of eating take - out!