Dip the wet rim
in celery salt.
After a few seconds put
in your celery salt and rosemary.
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
In a large saucepan over high heat, combine the chicken, broth,
celery, onion,
salt and pepper, and bay leaf.
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.
2 teaspoons olive oil 1 small onion, diced small 2 stalks
celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon
salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
In small pitcher, combine tomato juice, lime juice,
celery salt, Worcestershire sauce and hot sauce.
Whisk
in flour, then add onion,
celery seeds, and
celery salt.
Once the oil has melted, add
in the leeks, carrots,
celery,
salt, red pepper flakes, and bay leaves.
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).
Add onion,
celery,
salt, thyme, and garlic to drippings
in pan; cook 4 minutes or until vegetables are tender.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large
celery stocks, diced small 1 teaspoon kosher
salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup
Celery, chopped 1/4 Cup Flour 1 teaspoon
salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon
in skillet.
9 ounces frozen green beans, thawed
in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks
celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings
in a can, divided into 2/3 cup and 1 cup
Stir the
celery, 3/4 teaspoon
salt, and the remaining ingredients together
in a serving bowl large enough to hold all the potatoes.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of
celery 2 garlic cloves, peeled olive oil 70g bacon
in small cubes 500g round steak
in bite sized pieces 1 tablespoon all purpose flour
salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
I put
salt, pepper, garlic powder, paprika, onion powder and
celery salt on the ribs as a rub and mix half regular and half spicy barbeque sauce
in the OJ.
1 c
celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only
Salt and pepper Zest of 1 lemon Mint leaves for garnish
In a large bowl combine the cooked pasta, tuna, peas, the remaining chopped onion (1 medium) and
celery (1 large stalk), the soup mixture and at least 1/2 tsp extra
salt.
4 organic beef hot dogs 4 whole wheat hot dog buns 4 tsp yellow mustard 1/4 c sweet pickle relish 1/4 sm onion, chopped 1 med tomato, cut
in wedges 2 dill pickle spears, halved 4 pepperoncini, halved ⅛ tsp
celery salt (optional)
Place chicken
in the bottom of the pot and then top with carrots,
celery, zucchini noodles, thyme, chicken broth,
salt, and pepper.
In fact, it's everything else you can jazz it up with that makes them so much fun:
salt, pepper, paprika, hot sauce, bacon,
celery, pickled anything, olives, lemon, lime, and even shrimp!
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut
in half 1 carrot, peeled and cut
in quarters 1 stalk
celery, cut
in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil
Salt Pepper
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.
PUT hot dogs
in buns and add to each: 1 teaspoon mustard, 1 tablespoon each relish and onion, 2 tomato wedges, a pickle half, peppers, and
celery salt, if using.
In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon sea
salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs,
celery and shallot.
In a small bowl, combine the olive oil mayonnaise, milk, tri-colored pepper, 1/2 teaspoon sea
salt, whole grain Dijon mustard, and cayenne pepper along with the chopped herbs,
celery and shallot.
Stir
in shallot,
celery, cilantro, chicken and
salt.
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.
In a stock pot, add beef stock, broths, ginger, star anise, garlic,
celery salt, nutmeg, and white pepper.
I use pork shoulder,
salt, pepper, garlic, oil and some vegetable (
celery or onion,
in small quantity, will do).
1.5 kg (3 lbs) Short ribs with bones
in 1 onion 3 medium carrots 3 stalks
celery 1 bay leaf 4 - 6 sprigs fresh thyme 1/2 liter (2 cups) beef stock 2 tablespoons honey Oil
Salt and pepper
To prepare olive relish: Combine parsley, olives,
celery, garlic, oregano, lemon juice, oil,
salt and pepper
in a small bowl.
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 t
salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure)
Salt and Pepper to t
Salt and Pepper to taste
Saute
celery root, leek and
salt and pepper
in olive oil over medium - low heat for 10 minutes or until leeks are soft but not brown.
-- 125 g rolled oats, soaked
in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized
celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano —
salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2
celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure,
salt and black pepper to taste) slowly and gently boiling
in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
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.
Directions: Pull all the
celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake
in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea
salt — mine was about 2 teaspoons of each, leaves and
salt.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of
celery, diced 2 medium carrots, diced 2 chopped chipotle pepper
in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea
salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes
in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
For the fried chicken:
In a re-sealable plastic bag, mix together the cornstarch,
celery salt, garlic powder, baking powder, 1 1/4 teaspoons pepper and 1 1/4 teaspoons
salt.
bay leaf, black pepper, broth,
celery, chicken, cream, egg, bacon, lemon, lemon juice, parsley,
salt, thyme, fresh thyme, kosher, onion, leaf, dried, sprigs, finely, wine, potatoes, carrots, mushrooms, pepper, flour, eggs, egg yolks, white wine, chicken broth, dry white wine, chicken thighs, kosher
salt, bone
in, thighs, gravy, stew, vegetables, yolks, juice
Heat the olive oil
in a large soup pot, then add the onion, carrot,
celery, scallions and garlic
salt.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut
in 1/4 inch pieces 1
celery rib, cut
in 1/4 inch dice 1 small rutabaga, peeled, cut
in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut
in 1/4 inch dice 1 small zucchini, cut
in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon
salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
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.
Dash
celery salt Freshly ground black pepper Salt to taste Garnish: Lime or lemon wedge Combine all the ingredients in a pitcher and mix w
salt Freshly ground black pepper
Salt to taste Garnish: Lime or lemon wedge Combine all the ingredients in a pitcher and mix w
Salt to taste Garnish: Lime or lemon wedge Combine all the ingredients
in a pitcher and mix well.
In a food processor, blitz capers and their brine, onions, basil, parsley, chives,
celery greens, vinegar, lemon juice, oil,
salt and pepper until you get a coarse vinaigrette.
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
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
Salt and freshly ground black pepper to taste Fry the
salt pork in a pot to render the
salt pork
in a pot to render the fat.