Recipes with celery
3,092 recipes
Waldorf Style Salad
Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.
Red Wine, Tomato & Rosemary Sauce
Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.
Fran's Potatoe Soup
Creamy potato soup with smoked sausage, cheddar cheese spread, and cream of celery soup. A hearty one-pot comfort bowl that gets better the longer it simmers.
Melrose Plates
Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.
Muggine in Bianco
Muggine in bianco: Italian-Jewish cold poached bass set in its own natural aspic, unmolded and decorated to look like a whole fish with mayonnaise and lemon. A classic Shabbat showpiece.
Elegant Chestnut Soup
Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.
Perfect Giblet Gravy
Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.
Super Spicy Rice & Vegetables
Super spicy rice and vegetables sautees green chilies, bell pepper, celery, and onion with butter and honey, then simmers brown rice with chopped apple and almonds folded in. A sweet-spicy vegetarian one-pot.
Curried Zucchini Soup
Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.
Maryland Style Crab Cakes
Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.
Chilled Cucumber Soup
Chilled cucumber soup, a creamy cold starter of cucumbers simmered with leek, celery, and sherry, thickened and enriched with light cream, then brightened with a splash of orange juice. Cool and elegant.
Yummy Split Pea Soup
Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.
Ham & Chicken Chowder
If you like chowder then you will adore this hearty alternative that will have you licking your chops and maybe even your bowl!
Sauerbraten with Sweet & Sour Cabbage
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Celery & Apricot Soup
Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.
Syd's Pickles
A simple and tasty pickling recipe that's easy to use and enjoy!
Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.
Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.
Creamy potato soup with smoked sausage, cheddar cheese spread, and cream of celery soup. A hearty one-pot comfort bowl that gets better the longer it simmers.
Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.
Muggine in bianco: Italian-Jewish cold poached bass set in its own natural aspic, unmolded and decorated to look like a whole fish with mayonnaise and lemon. A classic Shabbat showpiece.
Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.
Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.
Super spicy rice and vegetables sautees green chilies, bell pepper, celery, and onion with butter and honey, then simmers brown rice with chopped apple and almonds folded in. A sweet-spicy vegetarian one-pot.
Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.
Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.
Chilled cucumber soup, a creamy cold starter of cucumbers simmered with leek, celery, and sherry, thickened and enriched with light cream, then brightened with a splash of orange juice. Cool and elegant.
Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.
If you like chowder then you will adore this hearty alternative that will have you licking your chops and maybe even your bowl!
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.
A simple and tasty pickling recipe that's easy to use and enjoy!
