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Clam Chowder Recipe (Red Lobster)

  Ingredients

  • 1 Quart Clam Juice
  • 1 Cup Non-Fat Dry Milk Powder
  • 2/3 Cup Flour
  • 1 14 Oz. Can Chicken Broth
  • 2 Ribs Celery — chop fine
  • 1 Tablespoon Dry Minced Onion
  • 1 10 Oz. Can Clams — minced well
  • Pn Dry Parsley Flakes
  • 2 Baked Potatoes — peeled and crumbled

Directions

  1.   In blender put clam juice, milk powder and flour, blending smooth.
  2. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
  3. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes.
  4. Keep on low heat up to an  hour and season with salt and pepper.
  5. Freezes well.

Buffalo Chicken Grilled Cheese Sandwich Recipe

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Buffalo Chicken Grilled Cheese Sandwich Recipe

Directions

  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Maine Lobster Roll Recipe

In Maine you’re likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise

Ingredients

  • Four 1- to 1 1/4-pound lobsters
  • 1/4 cup plus 2 tablespoons mayonnaise
  • Salt and freshly ground pepper
  • 1/4 cup finely diced celery
  • 2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper
  • 4 top-split hot dog buns
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup shredded Boston lettuce

Directions

  1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
  2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.

Cheesy Stuffing Cups Recipe

Ingredients

  • 1 Tbsp. oil
  • 3/4 cup chopped celery
  • 1 cup water
  • 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
  • 1/3 cup dried cranberries
  • 1/4 cup walnut pieces
  • 1 cup shredded cheddar cheese, divided
  • 1 egg, lightly beaten

Directions

  1. Preheat oven to 350ºF. Heat oil in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1/2 cup of the cheese and the egg; mix lightly.
  2. Spoon stuffing mixture evenly into eight greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
  3. Bake 10 min. or until stuffing cups are heated through and cheese is melted.

Slow Cooker Chicken and Lentil Stew Recipe

It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.

Ingredients

  • 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 1 sweet potato, peeled and chopped, or 2 baking potatoes
  • 4 cloves of garlic, minced
  • 1 handful freshly chopped mushrooms
  • 1 cup lentils, green, black beluga or French Du Puy
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 to 2 bay leaves
  • 5 cups water
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp chopped rosemary or thyme

Directions

  • Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
  • Stir in peas, corn and herbs just before serving.

Slow Cooker Sloppy Joes Recipe

Everyone loves Sloppy Joes and this comfort food can be ready when you are if you put it in the slow cooker to start off your day.

Ingredients

  • 3 pounds ground beef
  • 2 tablespoons shortening
  • 1 cup onion — chopped
  • 1 cup celery — diced
  • 1 green pepper — chopped
  • 1 garlic clove — minced
  • 2 tablespoons Worcestershire sauce
  • 1 cup ketchup
  • 3 beef bouillon cubes — crushed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 can tomato paste — 6 0z.
  • 1 1/4  cups water
  • 3 tablespoons vinegar
  • 3 teaspoons brown sugar
  • 1 teaspoon dry mustard

Directions

  1. Heat shortening in skillet and brown meat, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6-8 hours; or high 3-4 hours
  2. Serve over  warmed burger buns or noodles.

Jalapeno Pepper Potato Soup Recipe

Ingredients

  • 1 large onion, diced
  • 1 large jalapeno pepper, minced  (cut back on this if you prefer a milder flavour)
  • 3 stalks celery, chopped
  • 6 medium potatoes, small diced
  • 5 cups water
  • 5  whole cloves
  • 8 black peppercorns
  • 1 bay leaf
  • 1 star anise
  • 1/2 cup heavy cream
  • 1 teaspoon salt  (taste to season)
  • chopped green onions
  • 4 slices bacon, cut into 1/2 inch pieces, fried
  • shredded cheese

Directions

  1. Chop vegetables and place in a large saucepan, cover with water.  Bring to boil.
  2. Put spices in a spice cup or tie in cheesecloth and add to pot.
  3. Simmer covered,  about 30 minutes until vegetables are soft and broth is fragrant.  Remove spices.
  4. Mash well or process with a hand held blender.  Do not puree until smooth. Leave a bit of texture.  You can pulse the liquid using a regular blender but take care when processing hot liquids.
  5. Season with salt and stir in cream.
  6. Ladle into bowls and garnish with bacon bits, cheese and green onions.

Antipasto Recipe

Ingredients

  • 2 green peppers
  • 2 stalks of celery
  • 1 garlic clove
  • 1 flowerets of med cauliflower
  • 1 can of tuna fish drained
  • 1 teaspoon granulated sugar
  • 1 medium onion
  • 3 carrots
  • 1/2 lb sliced mushrooms
  • 2 tablespoons oil
  • 1 juice of one lemon
  • 13 oz of ketchup

Directions

  1. Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well.  Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. 
  2. When serving, place antipasto in a pretty dish, surround with crackers.

Chicken a la King Recipe

A long time Cooper family tradition and a favorite of mine as well.

Ingredients

  • 2 tbsp butter
  • 1/4 cup onion, diced
  • 1/4 cup celery, thinly diced
  • 1 tbsp flour
  • 3/4 cup chicken stock
  • 1/2 cup cream (or milk)
  • 1/2 tin cream of mushroom soup
  • 2 cups chicken or turkey, diced
  • 1 cup frozen peas
  • 8 slices sandwich bread, crusts removed

Directions

  1. Melt butter. Add onions and celery, and saute until translucent.
  2. Sprinkle with flour and stir to absorb butter.
  3. Add chicken stock, cream and soup. Stir well and let simmer 5 minutes.
  4. Add meat and peas. Simmer another 15 minutes.
  5. While the sauce is simmering, cut crusts off bread and press slices into muffin tin forming little bread cups.
  6. Toast in 400º oven for 8-19 minutes. When toasted, remove to plate and fill with sauce. Serve immediately.

Yields 4 servings.

Baked Buffalo Chicken Dip Recipe

Baked Buffalo Chicken Dip RecipeHere is another big game appetizer that is sure to please those who like a dip with a bit of a kick, a baked Buffo Chicken dip.  Lots of flavor and heat to enjoy no matter how cold the playoff game is that you are watching.

Ingredients:

  • 4-oz. room temperature cream cheese
  • 9-oz. buffalo wing sauce
  • 8-oz. bleu cheese dressing
  • 4-5 boiled, shredded chicken breasts
  • 1 yellow onion

Directions:

  1. Preheat oven to 350°F.
  2. Boil yellow onion and chicken breasts in large pot for one hour. Pro Tip: if you don’t have time to boil chicken, use chicken in a can. You can find it in the grocery store next to the tuna fish, and, we promise, there’s nothing fishy about it.
  3. While chicken is boiling, mix buffalo wing sauce, bleu cheese and cream cheese in large bowl. Try to blend cream cheese as much as possible, but it’s okay if it’s still a little chunky.
  4. Once chicken has finished boiling, safely drain water. After chicken has cooled, use fork to pull meat away from bone and shred — using fork or your fingers — into thinner strips.
  5. Once chicken is shredded, mix with buffalo sauce mixture and pour dip into pan.
  6. Bake for 30 minutes.
  7. After baking, let dip cool.

One the dip has cooled, serve it with your favorite crackers and celery sticks.