Not exact matches
1 store bought pizza dough 1 tablespoon olive oil 1 cup turkey, diced 1
celery stalk, diced 1 carrot, diced 1/2 yellow onion, diced 3 tablespoons unsalted butter, melted 1/3 cup mozzarella, shredded
salt and pepper to
taste
1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk
celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long
Salt and pepper to
taste
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1
celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher
salt freshly ground black pepper, to
taste 3 Tablespoons Fino sherry
Mix the dressing with the
celery root and
taste, adding additional
salt, pepper, mustard, and lemon juice, to
taste.
8 whole Beef Short Ribs Kosher
Salt Pepper To
Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of
celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2 tablespoons olive oil or grape seed oil, divided 2 1/2 cups yellow onions, chopped 4 stalks
celery, chopped 3 tablespoons fresh sage, chopped, or 2 teaspoons dried sage 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme 1 1/4 cups dried cranberries 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1 cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon
salt - Pepper, to
taste, optional 1 egg, beaten - Pan drippings, to finish
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk
Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced
Salt and Pepper to
taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
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
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
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
2 cups finely diced baked ham 2 tablespoons sweet pickle relish 1/4 cup mayonnaise 2 tablespoons Dijon mustard Half medium onion, finely diced 2
celery stalks, finely diced Half a bell pepper, finely diced
Salt and black pepper to
taste
2 cups raw almonds 1 cup raw or roasted sunflower seeds 1/2 cup red onion, chopped 2 cups
celery, chopped 1/2 cup water 1/3 cup (packed) fresh parsley 1/4 cup + 1 tablespoon fresh lemon juice 1/2 teaspoon
salt, or to
taste
1 baked ham bone with some meat attached 4 cups vegetable stock 4 cups water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks
celery with leaves, diced 2 cups cooked cauliflower 2 cups cooked green beans
Salt and pepper, to
taste
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2
celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea
salt and pepper to
taste
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
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
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon
celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned
Salt, or to
taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea
salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to
taste 10 - 12 stalks of
celery, cut into thirds
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.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic
celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to
taste) unrefined sea
salt Freshly ground black pepper, to
taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
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
1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup chopped onion 3/4 cup chopped
celery 1/2 teaspoon
salt Additional
salt to
taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon leaves ⅛ teaspoon dried rosemary leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins
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
1/2 yellow onion, chopped 2 stalks
celery, chopped 1/2 teaspoon kosher
salt 1/2 teaspoon black pepper 1 1/2 teaspoons crushed rosemary, divided 1 tablespoon unsalted butter 1 tablespoon all - purpose flour 1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher
salt and black pepper to
taste
1 pound fresh grouper fillet Juice of 2 fresh limes or lemons 4 slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of
celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water
Salt to
taste 1 egg, beaten 4 6 - inch circles of puff pastry
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
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.
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large
celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher
salt and freshly ground black pepper to
taste
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the
celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea
salt and black pepper, to
taste
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.
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 ***
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each
Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce
Salt to
taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.
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.
6 hard boiled organic eggs, diced (boiled for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2 sliced green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp
celery seed 1/2 tsp
celery salt pepper to
taste
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs
celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher
salt and freshly ground black pepper (to
taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher
salt and freshly ground pepper (to
taste)
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)
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs
celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea
salt and black pepper to
taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional
Ingredients 1T butter 1/8 (15g) small onion, chopped 1/6 (8g)
celery stalk, chopped 5 - 6 (45g) broccoli pieces 1cup chicken stock 2T (30g) heavy cream
salt and fresh ground pepper to
taste Directions melt butter in a pan.
ingredients SIXTY SECOND PIMENTO CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher
salt to
taste TO SERVE: assorted crackers radishes (halved)
celery (cut into 3 - inch pieces) cucumbers (sliced)
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small
Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water
Salt to
Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and
celerycelery root.
Bring broth to a boil and stir in brown rice along with
celery and carrots and
salt and pepper to
taste.
Ingredients: 2/3 c Diced onion 1/2 c Diced
celery 1/2 c Diced green pepper 1/3 c Flat leaf parsley 1 tbsp Minced garlic 3 tbsp Unsalted butter 12 oz Fresh sausage 30 oz Cooked red beans 3 c Stock 2 tsp Bravado Spice Ghost Pepper & Blueberry Hot Sauce 4 c Cooked white rice 2 Bay leaves
Salt & Pepper to
taste 1.)
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup
celery (finely diced) 1/2 teaspoon
celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher
salt and freshly ground pepper (to
taste)
6 eggs 6 pieces bacon, cooked and crumbled 1 stalk
celery, chopped 2 TBSP chopped green onion 1 C cherry tomatoes, halved 2 avocados 2 TBSP plain non-fat Greek yogurt
salt and pepper to
taste
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks
celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom
salt and pepper, to
taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale
4 scallions, diced 2
celery stalks, diced tops used for cooking the chicken 3/4 cup mayonnaise
Salt and pepper to
taste
chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea
salt for seasoning, plus extra to
taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large
celery stalks * 2 lbs.
Ingredients For the seitan ragù 3 - 4 tablespoons extra virgin olive oil (and 2 more when ready to serve) half an onion, peeled and finely chopped 1 small carrot, cleaned and finely chopped 1
celery stalk, cleaned and finely chopped 1 teaspoon powdered vegetable stock whole sea
salt, just enough to
taste 150 ml white wine -LSB-...]
12 Ounces Sliced Bacon 3 Extra-Large Leeks 1 Large
Celery Root (weighing around 1 1/2 pounds) 12 Cups Chicken Stock 1/4 Cup Sour Cream 2 Tablespoons Milk
Salt And Pepper To
Taste
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)