Sentences with phrase «small celery rib»

Add 1 medium onion, roughly chopped, 1 small carrot, roughly chopped and 1 small celery rib, roughly chopped.

Not exact matches

1 roll pork sausage (like Bob Evans) 1 yellow onion, chopped 1 pound chestnuts 1/2 cup dried cranberries 3/4 cup chopped dried apricots 3 ribs celery, chopped 1 Panettone, cut into cubes 1 small bag Pepperidge Farm cornbread stuffing (Mom says it MUST be that brand!)

2 tbsp cooking fat of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste

crawfish, though if you live in the midwest like me and crawfish are unavailable, use shrimp 1/2 bell pepper, chopped 1/2 celery rib, chopped 1 small onion, chopped 2 tbs.

canola oil 1 small onion, diced 2 ribs celery, sliced 1/2 cup diced bell pepper (s) 2 cloves garlic, minced 1 Tbsp.

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

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

3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper

1 Tablespoon olive oil 1 small onion, chopped 1 rib celery, optional 4 - 6 cloves garlic chopped 1 1/2 cups white wine 28 oz (3 1/2 cups) crushed tomatoes (or tomato sauce) 1/2 teaspoon crushed red pepper 2 - 3 shakes of worcestershire sauce 1/2 teaspoon dried oregano 2 slices lemon 1 lb.

Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime juice 3 cup cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small red onion, finely chopped 1/2 red bell pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup sliced pickled jalapeno chilies, finely chopped salt and pepper

tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili powder (to taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground pepper & salt, to taste

1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a few dashes 1/4 cup diced red onion 1 small green bell pepper, diced 2 celery ribs, diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs

Slow Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery, diced 1 green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head of cauliflower 1 tablespoon butter

4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish

beef chuck, cut into 1 ″ cubes 3 cloves garlic, finely chopped 2 large yellow onions, sliced 2 ribs celery, thickly sliced 2 small carrots, thickly sliced 2 tbsp.

Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato miCelery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato micelery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup organic butter * 1/4 cup chopped fresh sage * 1 small apple, halved * 1 onion, quartered * 4 fresh thyme sprigs * 2 medium yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste

Ingredients: 16 cloves garlic, peeled 2 small yellow onions, coarsely chopped 1 large carrot, peeled and chopped 1 large rib celery, chopped 3 tablespoons ground cumin 1/4 cup coarse salt 1 (5 - pound) pork butt ** 4 cups barbeque sauce (Brombergs», or use your own) 8 Your favorite rolls, sliced in half

1 celery rib, thinly sliced into half moons 1/4 cup shaved Manchego cheese 3 tablespoons coarsely chopped pistachios For the dressing: 1 small shallot 6 fresh basil leaves 1 garlic clove 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly ground black pepper

4 serrano chiles, thinly sliced, with seeds removed 2 red sweet peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons dried oregano 1 teaspoon red pepper flakes 1/2 teaspoon celery seeds 1 teaspoon crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil

1 pound large (31 — 35 or 26 — 30) shrimp 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium yellow onion, chopped (about one cup) 1 small green bell pepper, seeded and diced (about one cup) 1 rib celery, diced (about 1/2 cup) 1 quart Creole sauce (recipe below) 1 teaspoon granulated sugar 1/2 teaspoon smoked kosher salt 1/2 teaspoon ground cayenne 2 cloves garlic, minced (about one teaspoon) 1 bay leaf 1 to 2 tablespoons Cajun or Creole seasoning 1 tablespoon Worcestershire sauce 1 teaspoon Louisiana - style hot sauce or to taste 1 scallion, sliced 1 tablespoon minced fresh parsley Cooked rice

Vegetarian Minestrone Soup Makes 6 servings 6 cups vegetable broth 2 carrots, chopped 2 large onions, chopped 3 ribs celery, chopped 2 garlic cloves, minced 1 small zucchini, cubed 1 handful fresh kale, chopped 1/2 cup dry barley 2 cans chickpeas or white kidney beans, drained 1 Tbsp parsley 1/2 tsp dried thyme 1 tsp dried oregano 28 - oz.

cooked small shrimp (often called salad shrimp) 1 rib celery, diced 2 tablespoons diced English cucumber 2 tablespoons diced red onion 1 tablespoon extra virgin olive oil 1 tablespoon rice vinegar 1 1/2 teaspoons white granulated sugar 1/4 teaspoon fine ground sea salt

● 2 large beets, roasted ● 12 oz potatoes ● 1 celery rib, chopped ● 1/2 small red onion, minced ● 2 hard - boiled eggs, peeled and finely chopped ● 2 tbsp chives, chopped ● 2 tbsp fresh dill, chopped ● 2 tbsp sherry vinegar ● 2 tsp Dijon mustard ● Salt to taste ● 1/4 cup extra-virgin olive oil ● 1/4 cup plain Greek yogurt ● Freshly ground pepper to taste

2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped

INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil