Tag Archives: Celery

Chinese Fried Rice

Chinese Fried Rice
 
Author:
Recipe type: Side
Cuisine: Chinese
 
Ingredients
  • 6 slices bacon slices -- chopped
  • 2½ cups cooked rice -- cold
  • 2 tablespoons soy sauce
  • 2 eggs -- slightly beaten
  • ¾ cup chopped onions
  • ½ cup green peppers -- chopped
  • ½ cup celery -- chopped
Instructions
  1. In large skillet, cook bacon until brown, but not overly crisp.
  2. Remove bacon, retain 4 tablespoons of bacon fat.
  3. Add soy sauce, onions, peppers and celery and cook until tender.
  4. Add egg cook until egg is done.
  5. Add bacon and rice and stir until complete warmed.
  6. Serve & Enjoy !

Bar Buffalo Wings

Bar Buffalo Wings
 
Author:
Recipe type: Appetizer
Cuisine: Tex-Mex
 
Ingredients
  • 30 Chicken Wingettes
  • 6 tablespoons Louisiana hot sauce
  • ¼ cup butter
  • 1 tablespoon white vinegar
  • ⅛ teaspoon celery seed
  • ⅛ to ¼ teaspoon cayenne pepper
  • ¼ teaspoon red pepper
  • ⅛ teaspoon garlic salt
  • 1 dash black pepper
  • ¼ teaspoon Worcestershire sauce
  • 1 to 2 teaspoon Tabasco sauce
  • bleu cheese or ranch dressing
  • celery and carrot sticks
Instructions
  1. In small sauce pan mix all ingredients.
  2. Stirring occasionally, heat until butter is melted.
  3. Deep fryer set at 375°F., (vegetable or peanut oil)
  4. Fry ½ of the at a time for 12-15 minutes, so they fryer isn't overloaded.
  5. Drain the wings for a few minutes then put them in a bowl or zip bag.
  6. After all the wings have been fried, pour the sauce over them, cover or zip bag, and shake to completely coat the wings
  7. Bake at 375°F for 5 minutes or you can eat them immediately.
  8. Serve with carrot, celery sticks bleu cheese or ranch dressing

Tangy Dressed Tuna Rice Salad

Tangy Dressed Tuna Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
 
Ingredients
  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoon fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • 2 cans (5 oz ea) white tuna packed in water, drained well
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.

Pot Roast

Pot Roast
 
Author:
Recipe type: Crockpot
Cuisine: American
 
Ingredients
  • 2lb beef roast
  • 4 large carrots - sliced
  • 2 celery stalks -- sliced
  • 1 onions -- sliced
  • 1 lbs potatoes
  • 1 can cream of mushroom soup
Instructions
  1. Put roast in crockpot, put carrots, celery, onions and potatoes on top, cover with 1 or 2 cans soup.
  2. Cook on low for 6 to 8 hours.
  3. Enjoy

Chicken Bowls

 

Chicken Bowls
 
Author:
Recipe type: Entree
Cuisine: American
 
Ingredients
  • 1 whole chicken
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 Tbsp parsley
  • 1 bay leaf
  • 2 tsp salt
  • 8 Cups water
  • 1 (10 oz) pkg frozen baby carrots, partially thawed
  • 1 (10 oz) pkg frozen peas, partially thawed
  • 1 (6 oz) can mushrooms, drained
  • 1 Cup light cream
  • ¼ tsp nutmeg
  • ¼ tsp celery salt
  • ⅛ tsp pepper
  • ½ Cup all purpose flour
  • 1 pkg (2 included) refrigerated pie crust
  • 4 foil pans (5X1 in)
Instructions
  1. Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
  2. Flour a flat surface and roll out pie crust. Divide in to two even parts. Place ½ of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
  3. Wrap in freezer paper.
  4. Freeze for up to 3 months.
  5. To bake preheat oven to 450 degrees.
  6. Unwrap each bowl and place on a cookie sheet.
  7. Cut a slit in the top of each to vent the steam.
  8. Bake 40 minutes or until crust is golden brown.

 

Sweet-Sour Slaw

 

Sweet Sour Slaw
 
Author:
Recipe type: Salad
Cuisine: American
 
Ingredients
  • 1 cup vinegar
  • 1 can sauerkraut -- drained
  • 1 can bean sprouts -- drained
  • 1 sm. jar pimento -- chopped
  • 2 cups sugar
  • 2 cups celery -- chopped
  • 1 green pepper -- chopped
  • 2 cups onion -- chopped
Instructions
  1. Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
  2. Remove from heat and cool.
  3. Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
  4. Pour vinegar mixture over vegetable mixture.
  5. Refrigerate over night.

Chicken Sandwich

Chicken Luncheon Sandwich
 
Author:
Recipe type: Sandwich
Cuisine: American
 
Ingredients
  • 1⅔ cups chopped cooked chicken
  • 1⅛ cups shredded cheddar cheese
  • ½ cup finely chopped celery
  • ¼ cup green bell pepper
  • 1⅛ green onion -- chopped
  • 1⅛ tablespoons chopped pimiento
  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • salt & pepper
  • rolls and/or bread
Instructions
  1. Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt, dash of salt and pepper.
  2. Mix all ingredients together well.
  3. Chill and serve on rolls or bread.
  4. Refrigerate unused portion.

Summer Vegetable Bowl

Summer Vegetable Bowl
 
Author:
Recipe type: Vegetables
Cuisine: American
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 bacon slices
  • 1 small white onions
  • 1 green pepper - diced
  • 2 cups hot water
  • 1 pound green beans
  • 8 oz corn
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon pepper
  • 6 small zucchini - 1" chunks
  • 5 celery stalks - 1" slices
  • 1 large tomato - cut in wedges
Instructions
  1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
  2. Saute onions and green pepper; cook until golden;.
  3. Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
  4. Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
  5. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
  6. Arrange veggies on large platter and crumble bacon over top.
  7. Garnish with tomato wedges.

Summers End Stew

Summers End Stew
 
Author:
 
Ingredients
  • 1½ pounds stew beef -- trimmed
  • 1 tablespoon cooking oil
  • 8 fresh tomatoes -- peeled and cut up,up to 12
  • 2 cups tomato juice or water
  • 2 medium onions -- chopped
  • 1 clove garlic -- minced
  • ½ teaspoon pepper
  • 2 teaspoons salt -- optional
  • 4 medium potatoes -- peeled, up to 6 quartered
  • 3 carrots -- sliced, up to 5
  • 2 cups corn -- frozen
  • 2 cups fresh green beans
  • 2 cups peas -- frozen
  • 2 celery stalks -- up to 3
  • 1 cup summer squash -- sliced
  • ¼ cup fresh parsley -- snipped
  • 1 teaspoon sugar
Instructions
  1. Put oil in the dutch oven and brown meat over medium heat.
  2. Stir in tomatoes, tomato juice, onions, garlic, salt, and pepper.
  3. Bring to a rolling boil.
  4. Reduce heat and simmer for one hour.
  5. Fold in carrots, corn, potatoes, green beans, celery, and peas.
  6. Cover tightly and let simmer for 30 minutes.
  7. Add in squash and simmer for an additional 10 to 15 minutes, until everything is tender.
  8. Add in sugar and parsley.