Sentences with phrase «teaspoon celery seed»

Place 1 tablespoon mustard seed and 1 1/2 teaspoons celery seed in the bottom of each clean, hot pint jar.
3 cups tomato juice 1 cup pickling liquid 1 cup of Vodka (Tito's Brand works well) 3 tablespoons Worcestershire sauce 2 Tablespoons Valentina hot sauce 2 teaspoons Colman's Prepared Mustard 1 and a half Tablespoons horseradish 1 and a half teaspoons ground pepper 1 and a half teaspoons salt 1 and a quarter teaspoons celery seeds Colman's Dry Mustard Powder (for rim)
1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon evaporated cane juice sugar (Rapadura or Sucanat) or just add a dab of honey to the final recipe 2 tablespoons dried oregano 1 teaspoon ground black pepper 1/4 teaspoon dried thyme 1 teaspoon dried basil 1 tablespoon dried parsley 1/4 teaspoon celery seed powder 1 tablespoon sea salt
Half a medium cabbage, sliced thin 2 scallions sliced 2 tablespoons honey 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/4 teaspoon celery seed 1/4 cup mayonnaise 1/4 cup heavy cream (whipping) 1⁄2 tablespoon white vinegar 1⁄2 tablespoon lemon juice
2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed
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)
6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar
7 cups thin sliced cucumbers 3 med onion sliced 1 green pepper, chopped 2 cups Sugar 1 cup vinegar (white) 1/2 teaspoon celery seed 1 tablespoon salt
1 cup dry white wine 1 clove garlic, minced 1 teaspoon celery seeds 1 teaspoon allspice or allspice berries 1/2 teaspoon salt 1/4 teaspoon cloves or 3 whole cloves 1/8 teaspoon freshly grated nutmeg 1 cup yellow mustard seeds 4 tablespoons of vinegar (malt vinegar preferred)
Ramen Dry Spice Mix 2 teaspoons tumeric 2 teaspoons dried sage 2 teaspoons dried parsley / leek / fenugreek mixture, or just dried parsley 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon celery seed (ground) 1/2 teaspoon salt (optional) 1/8 teaspoon cayenne pepper 1/8 teaspoon ground nutmeg
Ingredients: 6 cups water Spice / Herb mix: 2 Tablespoons onion powder 1 teaspoon garlic powder 1 teaspoon turmeric 1 teaspoon summer savory 1 teaspoon marjarom 1 teaspoon fennel seeds 1 teaspoon celery seeds 2 sweet potatoes, cut in 1/2 to 1 - inch cubes 1 1/2 cups cooked black beans (or one 15 - ounce can) 8 ounces firm tofu, cut in 1 / 2 - inch cubes.
1/4 cup extra-virgin olive oil 1/4 cup wine vinegar 2 tablespoons brown mustard 1/2 teaspoon celery seeds 3/4 cup mayonnaise salt and pepper 3 hard - boiled eggs
Ingredients: 1 tablespoon olive oil 2 medium onions, thinly sliced and cut into half moons 1/2 teaspoon celery seeds 1 teaspoon mustard seeds 14 oz.
4 tablespoons dried parsley 4 tablespoons dried basil 2 teaspoons dried rosemary 1 tablespoon dried tarragon 2 tablespoons dried thyme 1 tablespoon dried dill weed 2 tablespoons paprika 1 teaspoon celery seed 1 teaspoon crushed, dried red chiles such as piquins, or 2 teaspoons New Mexican red chile powder.
Brisket Finishing Sauce 2 tablespoons vegetable oil 1 medium yellow onion, minced 4 medium garlic cloves, minced 1/4 cup Worcestershire sauce 1/4 cup cider vinegar 1/4 cup brown sugar, packed 3 tablespoons coarse - grain mustard 1 teaspoon celery seed 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse kosher salt 1 cup ketchup
2 cups fine cheese - cracker crumbs 3 tablespoons melted butter, divided 3 tablespoons canola oil, divided 1 serrano chile, stem and seeds removed, minced 1/2 cup minced onion 2 tablespoons all - purpose flour 1/2 teaspoon salt 1/8 teaspoon celery seed 1/8 teaspoon freshly ground white pepper 1 1/4 cups low - fat milk 2 eggs, beaten 3/4 cup diced green New Mexican chiles 1 cup diced zucchini 2 cups cooked fresh corn, or 1 (17 - ounce) can whole kernel corn, drained
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 1/2 tablespoons coarse kosher salt 2 1/2 teaspoons onion salt 2 1/2 teaspoons ground white pepper 2 1/2 teaspoons marjoram 2 1/2 teaspoons dried parsley 1 teaspoon ground nutmeg 1 teaspoon celery seed 1 teaspoon Prague Powder # 1
Dust lightly with remaining 1/4 teaspoon celery seeds, and sprinkle with Maldon sea salt.
1 Medium / large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive oil 2 Leeks 1/2 Teaspoon dried thyme 1/2 Teaspoon celery seed 1 Tablespoon apple cider vinegar 1 Apple, cut in roughly 1/4» cubes 2 Tablespoons brown sugar * Optional: Sour cream to garnish
Ingredients 1 can (15.5 ounces) chickpeas, drained and rinsed 1/4 cup vegan mayonnaise 1 1/2 teaspoons celery seeds 1/4 -1 / 3 cup small diced celery stalk 1 - 2 teaspoons whole - grain mustard 1 tablespoon umeboshi vinegar (this makes it taste more like fish) Spices to taste, optional (black pepper, cayenne, thyme; Himalayan sea salt)
Ramen Dry Spice Mix 2 teaspoons tumeric 2 teaspoons dried sage 2 teaspoons dried parsley / leek / fenugreek mixture, or just dried parsley 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon celery seed (ground) 1/2 teaspoon salt (optional) 1/8 teaspoon cayenne pepper 1/8 teaspoon ground nutmeg
1 cup finely chopped red onion 3 tablespoons Sherry vinegar, divided 2 pound cherry or grape tomatoes, halved 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch) 1/2 cup chopped brined green olives plus 2 tablespoons olive brine 2 tablespoons prepared horseradish 1 tablespoon Worcestershire sauce 1 teaspoon hot pepper sauce 1/2 teaspoon celery seeds 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
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