Sentences with phrase «pinches celery salt»

Clamato juice 1 1/2 tbsp Rocky's Hot Sauce 1 pinch prepared horseradish 1 pinch celery salt 1 dash lime juice 1 pinch coarse ground black pepper 1 dash lemon juice 1 pinch, Cajun seasoning 1 pinch, Old Bay seasoning Garnish: whole snow crab leg, shrimp in the crabs claw, olives and celery stalkGlass: pint

Not exact matches

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

Add carrots, celery and another pinch of salt and saute for another 5 minutes.

Preheat a skillet to medium - high heat, add olive oil to the pan and then celery, carrot, onion, and a pinch of salt and pepper.

Add onion, celery, garlic and a pinch of salt, and sauté, stirring frequently, until they begin to soften.

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.

You could always try some celery salt, truffle oil, and / or a pinch truffle salt.

Cook until the onion begins to soften, about 3 minutes, and add a generous pinch of salt, the celery, sage and thyme.

1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

Add the shallots, garlic, celery, and carrots with a pinch of salt and cook, 3 - 5 minutes, until softened, translucent and fragrant.

Add onion, bell pepper, celery, and a pinch of sea salt.

1/4 cup diced onion 1/4 cup diced celery 2 teaspoons chopped garlic 1 teaspoon minced Scotch bonnet chiles or substitute Caribbean pepper sauce 2 tablespoons butter or margarine 1 pound crabmeat 1/2 pint heavy cream 1 tablespoon Dijon mustard Pinch minced fresh thyme 1/4 cup minced fresh parsley Salt and pepper, to taste

Stir in the leek, onion, green pepper, celery, jalapeño, crushed red pepper, garlic, bay leaves, and a pinch of salt.

Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***

-- 1 bag dried Puy French lentils (or other lentil variety of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch of dried thyme — Pinch of smoked paprika — 3 cloves garlic, chopped — Salt & freshly cracked black pepper — Vegetable broth or water (I used veggie homemade broth)

Ingredients — 1 small head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks celery — 1 can brown lentils — 2 packets FODMAPPED for you chicken stock — 2 tbs Cobram Estate Garlic Infused Olive Oil — 500g lean chicken mince — 1 pinch chilli flakes — 1 tsp ginger — 1 tbs chopped lemon thyme — salt and pepper to taste — Sprinkle parmesan cheese (optional)

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.

1 1/2 cups diced celery 1 1/2 cups chopped apple 1 cup vegan mayonnaise Pinch of salt 1/2 teaspoon of pepper 2 tablespoons lemon juice 3 cups cooked vegan chicken, chopped Chopped parsley for garnish

1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste

Sprinkle a good pinch each of salt and pepper into the cavity and then fill with the onion, carrot and celery.

Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

3 tbsp mayonnaise + 3 tbsp white vinegar + 1/2 tsp sugar + 1/2 tsp dry mustard + pinch celery seeds + pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2 tsp salt + 3 tbsp chopped parsley

2 cups chopped kale 3 carrots, peeled and cut into 1 - inch pieces 1 parsnip, peeled and cut into 1 - inch pieces 1 red onion, cut into 1 - inch pieces 2 stalks celery, sliced 1 / 2 - inch 3 tablespoons olive oil 2 teaspoons turmeric 2 teaspoons ground cardamom 2 teaspoons cumin pinch of saffron salt and pepper to taste

2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to tsalt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to tSalt to taste

3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion, diced 2 tsp of oregano 2 tsp of dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of red pepper flakes 1 crushed bouillon cube

Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if npinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if nPinch of kosher salt, if needed

Add celery, onion and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender.

Add the carrot, celery, thyme and a pinch of salt and pepper, continue to cook for 5 - 6 minutes.

Add the onion, bell pepper, celery, and garlic with a pinch of salt, and cook for about 5 minutes, or until softened.

Add the onions, celery and a pinch of salt, and sweat until soft, 5 to 8 minutes.

Add a touch more oil, and then add the celery, garlic and a pinch of salt, and cook for 1 minute.

Add celery seeds, mustard seeds and a pinch of salt.

Patties: 1 TB olive oil 1/4 cup finely chopped celery, about 2 stalks 1/2 cup finely chopped green onion, about 3 - 4 onions 2.5 lb ground turkey, 7 % fat 2 TB Chipotle Tabasco sauce 2 tsp smoked paprika 8 oz block cheddar cheese, shredded good pinch salt and pepper olive oil

Add the celery, carrot, onion and chili to the pan along with a large pinch of salt, and cook over medium heat until softened, about 7 minutes.

1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)

When it's hot, add the onion, carrots, and celery and a pinch of salt and cook, stirring occasionally until the vegetables begin to soften, 5 to 7 minutes.

Line a small dish with kosher salt then add a few good pinches of celery salt and combine.

4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice

3 1/2 pounds brisket Pinch of kosher salt Pinch of black pepper 4 tablespoons unsalted butter 5 pounds small yellow onions, peeled and halved through the root 1 cup dry white wine 1 cup veal or chicken stock 1 1/2 tablespoons fresh thyme leaves 1 tablespoon freshly ground black pepper 1 celery stalk, diced 1 tomato, diced 4 garlic cloves

3 oz White Mountain Vodka 5 oz tomato juice 1/2 oz fresh lemon juice 1/2 oz worcestershire Pinch of pepper and celery salt Dash of hot sauce celery salt Dash of hot sauce CeleryCelery

Place chiles, fennel, scallions, celery, carrots, and / or beets individually in a container, followed by a generous pinch of kosher salt.

1 cup roux (recipe follows) 2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 tablespoon minced garlic 3 bay leaves Pinch cayenne Emeril's Essence to taste (see recipe) 1 pound andouille sausage, cut into 1 - inch pieces Salt and pepper 6 cups venison stock (see recipe) 1 1/2 pounds bottom round cut of venison (or any cut, except for the loin and rib area), cut into 1 - inch pieces 1/4 cup finely chopped parsley 1/2 cup chopped green onions 3 cups cooked white rice 2 tablespoons chopped green onions

1/2 Teaspoon sea salt 3 Tablespoons extra virgin olive oil, plus more for garnish 1/2 Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon of minced celery 1 Quart of chicken broth 1 Teaspoon dried marjoram 2 Pinches freshly grated nutmeg

Turkey Salad Sandwiches 1 cup chopped, leftover turkey breast 1/4 cup canola oil mayonnaise 2 tbsp dried Bing cherries Pinch of sea salt 1 tbsp Dijon mustard 2 stalks celery, chopped 8 slices whole - wheat bread Lettuce Tomato

1 cucumber, diced 2 large tomatoes, chopped 2 stalks celery, chopped 1 small red onion, diced 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chiffonaded 1 can tomato juice 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 lemon, juiced Sea salt, pinch Ground black pepper, pinch 1 red bell pepper, chopped

8 ounces whole - wheat spiral pasta, cooked according to package directions 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 2 hard boiled eggs, chopped 1 red bell pepper, chopped 1 stalk celery, chopped 3 small radishes, sliced thin 1/3 cup kalamata olives, pitted and chopped 1/2 cup crumbled feta cheese Sea salt and pepper, pinch

The «standard» broth fix - ins are a few stalks of celery, a couple carrots, onion, a few pinches of sea salt, 8 - 10 black peppercorns, and a couple bay leaves.

Mix celery, jicama, cilantro, 1 tbsp of the avocado oil, 1 pinch salt, 3 dashes pepper and 3 dashes turmeric together.