Skip to content

Type what you have

Cook with

celery salt ×
Bloody Mary Bites
Appetizer

Bloody Mary Bites

3.9

Prep
3 min
Cook
720 min
Total
723 min

Instructions

  1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
  2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Easy and Quick Clam Dip
Appetizer American

Easy and Quick Clam Dip

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

By Fitz

Dilly Rye Boat Dip
Appetizer

Dilly Rye Boat Dip

4.1

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Using a bread knife, remove "crown" of bread. Hollow out the inside of loaf, and cut into bite-sized cubes for dipping.
  2. 2 In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour.
  3. 3 Spoon chilled dip into hollow bread loaf, and serve with cubed bread for dipping.

By Beth

Bacon Balsamic Deviled Eggs
Appetizer

Bacon Balsamic Deviled Eggs

4.6

Prep
20 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.
  2. 2 While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
  3. 3 Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

By Stephanie V

You've Gotta Be Kidding Onions
Appetizer American

You've Gotta Be Kidding Onions

4.3

Prep
10 min
Cook
Total
1440 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Slice onions as thinly as possible, and place in a large bowl.
  3. 3 In a small bowl, mix together water, vinegar and sugar; pour over onions. Cover, and marinate overnight in the refrigerator.
  4. 4 Drain completely, then mix in mayonnaise and celery salt.
  5. 5 Chill 2 to 3 hours. Serve with saltine crackers.

By DESERTBORN54

Wicked Good Dip
Appetizer

Wicked Good Dip

4.0

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, stir together the cream cheese, deviled ham spread, shredded cheese, green olives, mustard, and black olives. Season with mustard powder, celery salt, cayenne pepper and garlic salt. Mix well, then cover and refrigerate at least 15 minutes before serving.

By Royanna

Stockton Asparagus Fries
Appetizer

Stockton Asparagus Fries

3.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter.
  3. 3 Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan cheese.

By Cathy Ales

Homemade Chex Party Mix
Appetizer American

Homemade Chex Party Mix

4.5

Prep
15 min
Cook
120 min
Total
195 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Heat butter, Worcestershire sauce, garlic salt, and celery salt over low heat in a medium saucepan until butter has melted.
  3. 3 Combine cereals, nuts, and pretzel sticks in a large mixing bowl. Evenly pour butter mixture over top. Gently stir until evenly coated; transfer to a large roasting pan.
  4. 4 Bake in the preheated oven until golden and fragrant, about 2 hours, stirring gently every 15 minutes.
  5. 5 Let mix cool completely at room temperature, about 1 hour. Store in airtight containers or large resealable bags.

By Wick of Twizt

Toasted Party Mix
Appetizer American

Toasted Party Mix

3.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C).
  2. 2 In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt.
  3. 3 Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.
  4. 4 Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

By PATSYSH

Big Game Heroux Dip
Appetizer

Big Game Heroux Dip

3.3

Prep
5 min
Cook
1 min
Total
41 min

Instructions

  1. 1 Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl.
  2. 2 Cook in the microwave on High for 30 seconds.
  3. 3 Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes.

By TheOldCook

Southern Fried Chicken Gizzards
Appetizer American

Southern Fried Chicken Gizzards

4.5

Prep
10 min
Cook
170 min
Total
210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered.
  3. 3 Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
  4. 4 Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
  5. 5 Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  7. 7 Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
  8. 8 Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

By pnutmommy

Roasted Salsa
Appetizer Mexican

Roasted Salsa

4.7

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil; coat with cooking spray.
  2. 2 Arrange tomatoes, cut-sides down, in the prepared roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to the roasting pan; coat vegetables with cooking spray.
  3. 3 Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
  4. 4 Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until reaches desired consistency. Refrigerate salsa in an air-tight container.

By ChrisP

Bryan's Sweet and Hot Tomato Pasta Sauce
Side Dish Italian

Bryan's Sweet and Hot Tomato Pasta Sauce

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
  2. 2 Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.

By Bryan

Shiitake and Baby Bella Mushroom Risotto
Dinner Italian

Shiitake and Baby Bella Mushroom Risotto

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-high heat. Cook and stir shallot in hot oil for 30 seconds. Add mushrooms and continue cooking until they begin to brown. Stir in rice and 2 tablespoons butter; reduce heat to medium. Cook and stir until shallot and mushrooms turn golden brown.
  2. 2 Pour in wine; simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock. Cook until evaporated, stirring constantly, about 7 minutes.
  3. 3 Pour in 1/2 of the remaining hot vegetable stock; continue to cook and stir until evaporated. Repeat once more with remaining hot stock. Stir constantly until rice is tender and creamy. Add hot water if needed to continue cooking until rice has softened.
  4. 4 Stir in Parmesan cheese, parsley, and remaining 2 tablespoons butter to serve.

By WAIX0713

Mel's Brown Pizza Sauce
Dinner Italian

Mel's Brown Pizza Sauce

4.5

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Combine about 1/4 each onions, celery, mushrooms, and garlic with 1/4 cup chicken broth in the bowl of a food processor; pulse until smooth, adding more chicken broth as necessary. Transfer puréed vegetable mixture to a large pot. Repeat with remaining onions, celery, mushrooms, and garlic.
  2. 2 Stir remaining chicken broth into vegetable purée in the pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
  3. 3 Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into vegetable purée-broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
  4. 4 Whisk oil and flour into sauce until smooth.

By LifeMadeDelicious

Bratwurst, Sauerkraut and Bean Casserole
American

Bratwurst, Sauerkraut and Bean Casserole

4.2

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
  2. 2 Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
  3. 3 Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

By MLTDEBBIE

Simple Baked Parmesan Chicken
Dinner

Simple Baked Parmesan Chicken

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.
  2. 2 Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.
  3. 3 Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By roadrunner8

Smoky Chicken Salad
Lunch

Smoky Chicken Salad

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
  2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
  3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
  4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
  5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Fabienne's Hasselback Potatoes
Dinner

Fabienne's Hasselback Potatoes

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Thinly slice each potato several times, stopping just short of cutting all the way through.
  3. 3 Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add potatoes, seal the bag, and shake to coat completely.
  4. 4 Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over potatoes.
  5. 5 Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with a knife, 30 to 40 minutes more.

By Fabienne Riesen

Snoogy Chicken

Snoogy Chicken

4.1

Prep
5 min
Cook
70 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Stir the tomato soup, brown sugar, vinegar, chili powder, celery salt, salt, and soy sauce together in a casserole dish. Lie the chicken into the mixture; turn to coat on all sides. Cover the dish with aluminum foil.
  3. 3 Bake in the preheated oven for 30 minutes. Turn the oven off and allow the chicken to continue to cook in the oven until it is no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Midg

BBQ Beef Brisket Sandwiches
Dinner

BBQ Beef Brisket Sandwiches

4.5

Prep
20 min
Cook
545 min
Total
565 min

Instructions

  1. 1 Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.
  2. 2 Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
  3. 3 Transfer beef to a cutting board; shred into small pieces using two forks.
  4. 4 Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.
  5. 5 Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.
  6. 6 Serve beef and sauce on rolls.

By Gary