Whisk vinegar, mayonnaise, cilantro, honey, and
celery seed in a large bowl.
Place 1 tablespoon mustard seed and 1 1/2 teaspoons
celery seed in the bottom of each clean, hot pint jar.
I absolutely love the fresh taste of
celery seed in most cold summer sides but never buy celery salt as it always seems so synthetic tasting.
Combine vinegar, sugar, oil, mustard and
celery seeds in nonaluminum medium saucepan.
Somewhat difficult to find
celery seeds in my area and the tiny containers are expensive when I do find them.
Whisk mayonnaise, vinegar, onion, sugar, and
celery seeds in a large bowl; season with salt and pepper.
Not exact matches
6 cups watermelon,
seeded and diced
in 1 - inch dices 2 stalks
celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
Whisk
in flour, then add onion,
celery seeds, and
celery salt.
In a food processor or blender, combine egg yolk, lemon juice, Worcestershire, Tabasco, mustard, paprika, thyme,
celery seeds, and black pepper.
I use a blend that's 2 parts paprika, 2 parts powdered onion, 1 part pepper, 2 parts salt (and sometimes I toss
in something else, like
celery flakes, dill weed or dill
seed — I'm a wild and crazy guy).
My mother -
in - law uses
celery seed a lot and it is always wonderful.
Two, the recipe calls for fresh fennel bulb but every single time I've made it, I swapped the fennel for
celery (because that's all that was available at my grocery store and I was too lazy to go fennel hunting around town) and have never felt it lacking
in anything, as the
celery delivers the same level of crunch and spring - like taste, leaving the fennel
seeds and Italian sausage to bring
in the truer fennel - y flavors.
Celery seed made a random appearance
in tonight's dinner.
Here are a few ideas
in case you have some
celery seed to use up:
I saute a diced onion & a cup or so of
celery, incl leaves,
in grape
seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
In a big ol' pot, add your water and broth, split peas, barley, beans, mushrooms, thyme, cumin, coriander, marjoram, 1 t salt,
celery seeds, and bay leaf.
I also included the other ingredients that I used to put
in his tuna salads: lemon juice,
celery seed, seasoned salt, a little garlic, and jalapeños.
Stir
in sriracha and
celery seed, and then pour over the swiss chard and onions.
What's
in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of
celery, finely chopped (about 1/2 cup) 1 red bell pepper,
seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
Stir
in vinegar, onion,
celery seeds, salt and pepper.
Combine lime juice, oil, salt,
celery seeds, black pepper and hot pepper sauce
in a small bowl.
2 ripe avocados, peeled, deseeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles,
seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion
in rings or a leek for a stronger flavor Diced carrots,
celery, and raw squash to taste (optional)
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and
seeds removed, diced 2 stalks
celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil
in a pot, reduce the heat and simmer for 30 minutes.
4 jalapeños, stems and
seeds removed, chopped 1 3 - pound chicken, cut
in pieces 1 large onion, chopped 1 stalk of
celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and
seeds removed, finely chopped for garnish
1/2 cup pigeon peas 1/4 pound salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2 cup chopped green bell pepper 1 stalk
celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and
seeds removed, chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork
in a pot to render the fat.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks
celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin
seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions:
In a large soup pot, heat oil over medium heat.
In a large saute pan over medium heat, add the 4 tablespoons butter, 2 tablespoons of olive oil, onions,
celery and
celery seeds.
In a small saucepan, simmer the wine, garlic,
celery seeds, allspice, salt, and cloves for about 10 minutes.
In a small saucepan, bring the vinegar, water, salt, sugar, coriander
seeds and
celery seeds to a boil.
Ingredients Oil 8 skin - on, bone -
in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks
celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper,
seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk
celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut
in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel
seeds, 1/4 teaspoon coriander
seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2 tablespoons
celery seed, 1 teaspoon salt, 1/2 tsp dried yellow mustard
seed, 1/2 tsp red pepper, 1/2 tsp black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice
seeds, & 1/8 tsp cardamom
seeds in a spice mill.
2 onions (scrubbed and chopped
in large pieces) 6 carrots (scrubbed chopped
in large pieces) 4 stalks of
celery (scrubbed and chopped
in large pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head of cabbage (rinsed and chopped
in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander
seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel
seeds 2 teaspoons caraway
seeds 1/2 teaspoon cayenne pepper
I used half of each to make a coleslaw with shredded carrots and green onions which I packaged
in the fridge and then later added to each serving as it was about to be eaten — the whipped dressing and a mixture of salt / pepper with
celery seed.
In a small bowl, mix together the mayo, mustard, dill, thyme,
celery seeds, salt and pepper.
The seasoning mix
in my cupboard contains
celery seeds, dehydrated onion and garlic, and dried basil and oregano — all ingredients that work great
in this cocktail mix.
In a small bowl, add the mayo, Greek yogurt, vinegar, mustard,
celery seed, shallot, and herbs with a healthy pinch of salt and plenty of cracked pepper.
Meanwhile, add the remaining 1 tablespoon sugar and 1/2 teaspoon salt to the sauce
in the bowl; whisk
in buttermilk, mayonnaise,
celery seed and pepper.
4 cobs of corn, cooked and cut from the cob (save the water you boil the corn
in to use as broth
in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks
celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper,
seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
Neo Baby Gherkins pickled
in sweet vinegar with mustard and
celery seeds.
My Mom's version, saute the cabbage with onion
in olive oil, then add a tsp of
celery seed with chicken broth and braise 30 min and finish with a tbl of butter (or more:), salt and pepper to taste.
In a large bowl, whisk together the mayonnaise, vinegar, sugar, mustard,
celery seeds and cayenne.
Put the olive oil, vinegar, mustard,
celery seeds and mayonnaise
in your blender, and run till it's smooth and well - combined.
In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and
celery seed and / or caraway
seed, if using.
Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (For candied citron, pies, etc.) Cantaloupes and Melons Cardoon
Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown
in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From
Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Watermelon
In terms of flavor, I used a simple meat rub of fennel
seed,
celery salt, garlic powder, cumin, salt, paprika, cilantro and white pepper.
In a medium saucepan, bring vinegar, brown sugar,
celery seed, turmeric, ginger and allspice to a simmer over a medium heat.
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks
celery, chopped fine * 1 cup black quinoa, rinsed
in cold water and drained (use a fine mesh strainer for this, as quinoa
seeds are pretty small) * 1/2 cup red lentils, rinsed
in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika
Polyphenols are micronutrients present
in certain fruits and products like cloves, dark chocolate,
celery seed, and black chokeberry.
In a small bowl, add vinegar, mayonnaise, sugar, cumin,
celery seed, garlic powder, almond extract and salt.