My second choice is hot
sauce on celery... what's yours?
Not exact matches
The New York System hot wiener ordered «all the way» is cut short, about four inches long, cooked slowly
on a low - heat griddle all day, and topped with mustard, raw chopped onions,
celery salt, and a greasy ground - beef
sauce.
Pour white
sauce on top, followed by turkey,
celery mixture, and mozzarella.
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.
Then serve right away with that delicious blue cheese
sauce and some crisp
celery sticks and bask in the knowledge that everything
on that plate is getting eaten, no bones about it.
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib
celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot
sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (sliced thinly
on a bias) Kosher salt and freshly ground black pepper (to taste)
Breakfast: oatmeal with egg (me), oatmeal with agave (Mike) Snack: apples Lunch: pasta with zucchini and tomatoes in lemon - yogurt
sauce Snack:
celery and carrots with Greek yogurt dip Dinner: pasta with zucchini and tomatoes in lemon - yogurt
sauce (me); chicken taco soup, corn
on the cob (Mike) Snack: peanut butter toast with banana (Mike) Drinks: peppermint tea, water with lemon
first fry some garlic, ginger, ground coriander, turmeric powder and cashews
on olive oil, add any combination of vegetables (sweet or semisweet work well, like
celery, fennel, but also zucchini,...), then soy
sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.
Lay a wrap
on the counter, then spread with a tablespoon or two of the
sauce, and top with one quarter of the chicken,
celery, tomatoes, and baby spinach.
2 organic baby bok choy cleaned and sliced 1 stalk of organic
celery sliced thin
on angle 1 organic onion sliced 1 organic carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy
Sauce 1 TB Virgin Coconut Oil 2 tsp canola oil
Serve with extra Buffalo
sauce and Ranch dressing
on the side, along with carrot and
celery sticks.
All this chard
on the other hand has been wonderful in tomato
sauce and risottos and I've been using the stems in place of
celery all summer long.
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy
sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks
celery (about 1/2 pound), sliced
on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced
on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks
celery, thinly sliced
on diagonal 2 tablespoons shoyu or soy
sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated
celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot
sauce (depending
on how hot you like it), plus a little
on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot -
celery slaw and yogurt - blue cheese
sauce (recipe to follow) Directions 1.
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
This vegan buffalo chickpea pizza with white garlic
sauce and
celery ranch dressing packs a ton of flavor and takes minutes to put together, so you'll be
on your way to pizza - perfection in no time at all!
More dishes — seared sablefish bathed in a piquant
sauce of puréed
celery; duck confit
on a swish of vadouvan - spiced yogurt — arrive for his approval.
2 pounds head -
on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped
celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire
sauce 2 teaspoons hot
sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish
Menu highlights also include Hot Catfish, fried and covered with hot spice and chili oil and served
on a bed of collard greens with tartar
sauce; Grilled Shrimp & Grits, served with charred scallion - jalapeño butter and fresh scallions; Smoked Pulled Pork, smoked for 17 hours before being pulled, seasoned and coated with BBQ
sauce; and Bacon N Biscuits, smoked and braised in onion and
celery, chilled, cut thick and grilled three times, then served with buttermilk biscuits, grilled onions and pimento relish.
The appealing menu includes a new «Wedge» Salad complete with romaine lettuce, cherry tomatoes, red onions, blue cheese dressing, bacon, and gorgonzola; Buffalo Chicken Pizza, a twist
on a classic with Frank's RedHot ®
Sauce, fire braised chicken breast, mozzarella, gorgonzola crumbles and
celery all atop Grimaldi's coal brick - oven pizza crust; delicious new Green Apple Sangria; as well as rich, Caramel Apple Cheesecake featuring diced green apples served
on a cinnamon sugar cookie crust topped with a caramel swirl and whipped cream and Chocolate Cheesecake with an Oreo ® cookie crust for your sweet tooth.
8 Tbsp (1 stick) butter 4 tsp cider vinegar 1/4 to 1 tsp cayenne pepper, or to taste ⅛ tsp garlic powder 4 to 8 Tbsp hot
sauce, or to taste (Frank's is the brand used in Buffalo)
Celery sticks Blue cheese dressing is served on the side for dipping, with
Celery sticks Blue cheese dressing is served
on the side for dipping, with
celerycelery
Sauteed chicken strips mixed with chopped
celery and hot
sauce and baked with provolone cheese and ranch dressing
on hoagie rolls.
Lots of Horseradish (fresh if you have it) Splash of hot
sauce Pickled okra, fat olives, gerkins, and cooked, peeled shrimp
on a skewer I tend to think
celery stalks get in the way, I wan na swirl my drink with my skewer of deliciousness I'm from Baltimore, and in these parts we rim the glass with Old Bay - it adds a great salty kick!
Suzanna Quintana of Sheridan, Wyo., suggested preparing packed lunches «tapas - style, with several healthy options that are easy to munch
on:
celery sticks, carrot sticks, pretzels, cucumbers, natural apple
sauce, whole grain crackers, dried fruit, like raisins or cranberries, cheese sticks, etc..»
This one was a great twist
on buffalo chicken, with plenty of hot
sauce, cool yogurt - blue cheese
sauce, and a crisp carrot -
celery slaw all
on a whole grain bun.
Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated
celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot
sauce (depending
on how hot you like it), plus a little
on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot -
celery slaw and yogurt - blue cheese
sauce (recipe to follow) Directions 1.
L — Wild caught canned salmon mixed with chopped hard boiled eggs, raw yogurt, a little mayonnaise (or Sour Cream
Sauce recipe from Nourishing Traditions), crispy nuts,
celery, and relish
on a piece of sourdough bread with a glass of kombucha (store - bought or homemade).
In a pot heat the stock and add the carrot,
celery, soy
sauce, ginger and pepper.Bring to a boil and let it cook
on medium for about 10 - 15 minutes.Add the wontons and broccoli and cook for about 2 - 3 minutes.Check the seasonings.Serve hot!