Sentences with phrase «teaspoons celery salt»

To serve: mix together two teaspoons celery salt, 1/2 teaspoon ground cayenne chile powder and 1/4 cup coarse kosher salt.

2 - 4 teaspoons celery salt ** 5 1/2 cups water or broth - or combination) oily black olives, seeded and roughly chopped 1 lemon, cut into 1 / 8ths

1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets

Combine tomato juice, vodka, lime juice, harissa, 1/2 teaspoon celery salt, Worcestershire, sugar, horseradish, caraway, pepper, and garlic in a pitcher.

1/2 teaspoon celery salt 1/4 teaspoon smoked paprika or 2 sundry tomatoes ** 6 - 8 good cranks of fresh black pepper 1 teaspoon Sea salt

2 Limes 1 Lemon The juice and zest of 1/2 Orange 2 tablespoon apple cider vinegar 4 tablespoons Extra Virgin Olive Oil 1 teaspoon celery salt 1 teaspoon of sea salt Black crushed pepper to taste.

Bloody Mary Tomatoes 1 pint good - quality vodka 12 ounces Cherry tomatoes 2 tablespoons freshly grated horseradish 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons hot sauce (I use Frank's) 1 teaspoon granulated sugar 1 teaspoon celery salt 1 teaspoon freshly ground black pepper

Add tomatoes and 1 teaspoon celery salt and cook five minutes more.

Buttermilk Ranch Ingredients: 1/2 cup lowfat mayonnaise 1/4 cup buttermilk 1 tablespoon pickle brine from jar 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dill 1/4 teaspoon celery salt 1/4 teaspoon salt 1/2 teaspoon pepper 1 tablespoon fresh minced parsley

Ingredients: 4 medium russet potatoes 6 eggs 1 cup chopped celery 1/2 cup chopped green onions 1/2 cup sweet pickle relish 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 1 tablespoon prepared mustard 1/2 cup miracle whip salt & black pepper to taste Directions: Peel and dice potatoes then add to the pressure cooker -LSB-...]

My basic recipe is one egg, one cup oil, one tablespoon white wine vinegar, one teaspoon celery salt and a 1/2 teaspoon kosher salt.

Not exact matches

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4 cups cooked black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds

Add the fennel, celery, carrots, onion, garlic, 1/2 teaspoon salt, and several grinds of pepper.

2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.

Add onion, carrots, celery, red - pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

Add the tomatoes and 2 teaspoons of the celery salt and cook for another few minutes.

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

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

Sauté the celery, onions, leeks, a 1/2 teaspoon of the salt, and a few grinds of pepper.

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.

Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

6 large eggs 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1/4 cup olive oil mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon black pepper Paprika for garnish

Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.

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 cup of olive oil 1/2 cup of vinegar 1/2 cup of maple syrup 1/2 an onion finely chopped 1 garlic clove minced 1 teaspoon of dried parsley 1 teaspoon of celery salt

PUT hot dogs in buns and add to each: 1 teaspoon mustard, 1 tablespoon each relish and onion, 2 tomato wedges, a pickle half, peppers, and celery salt, if using.

Add the onion, celery, bell pepper, garlic, sage, thyme, and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the vegetables soften, about 5 minutes.

In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.

In a small bowl, combine the olive oil mayonnaise, milk, tri-colored pepper, 1/2 teaspoon sea salt, whole grain Dijon mustard, and cayenne pepper along with the chopped herbs, celery and shallot.

1/2 pound green lentils 1/4 cup olive oil 2 cups chopped yellow onions 2 cups chopped leeks 2 teaspoons fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1 cup chopped celery 1 cup chopped carrots 2 cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinegar

Add onion, carrots, celery, 1/4 teaspoon salt, 1/4 teaspoon pepper; cover and cook, stirring occasionally, until tender, 5 to 7 minutes.

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 tsalt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to tSalt 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

-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls

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

Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea salt — mine was about 2 teaspoons of each, leaves and salt.

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

For the fried chicken: In a re-sealable plastic bag, mix together the cornstarch, celery salt, garlic powder, baking powder, 1 1/4 teaspoons pepper and 1 1/4 teaspoons salt.

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

2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten

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

1/2 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

1/4 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

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

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

16 whole chicken wings 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons Bellycheer ® Jalapeño Pepper Sauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sticks

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.