Spread peanut butter or pimento cheese onto celery stick. Place ants (raisins) on top of spread.
Heat oil in saucepan.
Saute onions, celery, carrots, green pepper, garlic and mushrooms until onions are very soft.
Add salt, pepper, paprika, poultry seasoning, celery (water chestnuts can be substituted for celery) and parsley flakes to matzo.
Mix in eggs.
Brown onions in a large frying pan.
Add all ingredients to pan and fry together until light brown.
*Poppy seed substitutes nicely for celery seed.
n the egg, chicken pieces, celery, bean sprouts, sweet soy sauce
forget to add the celery leaves and also a chili
he onion, potato, carrots, and celery into pieces that are about
live oil. Add the garlic, celery, onion, leek and sugar snap
NOTE RE AMT:.
Makes approx 2 cups of \"condensed\" cream of celery soup whcih will work for most recipes calling for a canned soup.
Heat olive oil in a sauce pan and saute the onions and celery until translucent.
Stir in the sea salt, pepper, parsley and water.
Simmer for about 30 minutes then remove from heat and cool slightly.
Place all in a food processor and process until smooth.
Return to pan and bring to a boil.
Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.
To make the pickled celery, stir sugar, vinegar, 2/3
saute the onions, parsnips and celery until softened, about 4 to
minutes. Add the celery and cook for 2 more minutes.
Place saucepan over medium heat.
For CREAM OF MUSHROOM or CREAM OF CELERY: melt butter and saute veggies.
For ALL: combine starch, liquid, and spices in a container with a tight fitting lid. Shake vigorously until well combined. Add to saucepan and stir constantly until thick.
To finish CHEDDAR CHEESE: Remove saucepan from heat. Add cheese and stir until melted.
auce pan, add the celery and add enough water to
ater to a boil. Simmer for 1 hour and 45 mins
nion and carrot and cook for 7 mins, until softened. Add
Blanch broccoli and celery root in boiling salted water for 3 mins, until tender. Shock in ice water then drain. Dice celery root.
In a large skillet, heat butter and olive oil over medium heat. Cook garlic for 30 seconds, or until golden brown. Set aside. Increase heat to medium-high and cook diced radish and celery root for 2 mins, stirring occasionally. Add broccoli, wine and parsley. Cover and cook for 1 min, or until broccoli is tender. Season. Transfer to a serving platter and top with crispy garlic.
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
When boiling a chicken for a recipe, cook it in
emoving the skin off the celery root, cubing it and boiling