Type what you have

Ingredients

• ✓ celery
• macaroni
• tomato
• tuna
• mayonnaise
• salad dressing
• sugar
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomatoes, celery, and tuna.
3. 3 Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar, and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

By Annelle Majeran

Ingredients

• ✓ celery
• sweet corn
• tomato
• orange bell pepper
• red onion
• garlic
• ranch salad dressing
• cilantro

Instructions

1. 1 Combine corn, tomato, bell pepper, celery, red onion, and garlic in a bowl; stir in ranch dressing to coat. Fold all but 1 tablespoon cilantro into salad. Sprinkle reserved 1 tablespoon cilantro over top; serve.

By MECTE

Ingredients

• ✓ celery
• cranberry
• orange
• sugar
• walnut
• pineapple
• raspberry flavored gelatin mix
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place cranberries, orange (including rind), and sugar in a food processor. Pulse together until cranberries and orange are coarsely chopped and well combined with sugar.
3. 3 Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed.
4. 4 Place gelatin in a bowl and pour hot water over top; whisk immediately to dissolve completely.
5. 5 Pour gelatin over the cranberry mixture. Stir to combine.
6. 6 Pour into the mold of your choice and chill until you are ready to serve.
7. 7 Enjoy!

By Jackie

Ingredients

• ✓ celery
• potato
• bacon
• green onion
• green olive
• radish
• mayonnaise
• lemon juice

Instructions

1. 1 Bring a large pot of salted water to a boil. Cut potatoes into ½-inch pieces; add to pot. Boil until tender but still firm, about 10 minutes.
2. 2 Meanwhile, cut bacon into small pieces. Cook in a large skillet over medium-high heat until crisp; drain.
3. 3 Chop celery, green onions, olives, and radishes; transfer to a large bowl. Add potatoes and bacon; stir to combine. Stir in mayonnaise and lemon juice. Refrigerate salad before serving, at least 1 hour.

By Lawrence Fay

Ingredients

• ✓ celery
• tomato soup
• white sugar
• white vinegar
• vegetable oil
• carrot
• onion
• green bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.
3. 3 At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
4. 4 Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.

By Donna

Ingredients

• ✓ celery
• bacon
• okra
• onion
• green pepper
• tomato
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned and crisp. Drain; crumble bacon onto a plate and set aside.
2. 2 Add okra, onion, pepper, and celery to the pan; sauté until tender. Add tomatoes, salt, and pepper; cook and stir until tomatoes are heated through.
3. 3 Garnish with crumbled bacon.

By GWYNN

Ingredients

• ✓ celery
• butter
• leek
• salt
• black pepper
• lemon zest
• garlic
• celery leaf

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add leeks. Sprinkle with salt and pepper; cook, stirring occasionally, until just tender, about 3 minutes. Add celery to skillet.
2. 2 Cook, covered and stirring occasionally, until celery is tender, about 5 minutes. Add lemon zest and garlic; cook, stirring, 1 minute more. Garnish with celery leaves, if desired.

By VirginiaWillis

Ingredients

• ✓ celery
• red potato
• egg
• bacon
• onion
• mayonnaise
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
3. 3 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
5. 5 Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.

By Donna

Ingredients

• ✓ celery
• pork sausage
• onion
• green bell pepper
• grits
• water
• salt
• cream of celery soup
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
2. 2 Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
3. 3 Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
4. 4 Bake in the preheated oven until the cheese has melted, about 30 minutes.

By TVcook

Ingredients

• ✓ celery
• giblet
• neck
• onion
• turkey gravy mix
• white pepper
• chicken broth
• turkey drippings
• flour
• milk

Instructions

1. 1 Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
2. 2 Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
3. 3 Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
4. 4 When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.

By JULZBROWN

Ingredients

• ✓ celery
• potato
• butter
• onion
• summer savory
• egg
• bread
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
2. 2 Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
3. 3 Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.

By juneb

Ingredients

• ✓ celery
• white vinegar
• mayonnaise
• mustard
• cabbage
• red cabbage
• carrot
• green bell pepper
• bell pepper

Instructions

1. 1 In a small bowl combine vinegar, mayonnaise, and mustard.
2. 2 In a large bowl combine cabbage, carrots, bell peppers, and celery.
3. 3 Pour dressing over vegetables, mixing evenly to coat. Chill and serve over lettuce leaves.

By Sara

Ingredients

• ✓ celery
• cabbage
• cucumber
• cilantro
• flat-leaf parsley
• mayonnaise
• white vinegar
• salt
• black pepper
• onion powder

Instructions

1. 1 Toss cabbage, celery, cucumber, cilantro, and parsley together in a bowl.
2. 2 Whisk mayonnaise, vinegar, salt, black pepper, and onion powder together in a separate bowl; stir into cabbage mixture until thoroughly combined. Chill before serving, about 1 hour.

By Susan Bray Garrison

Ingredients

• ✓ celery
• potato
• olive oil
• egg
• bacon
• green onion
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread potatoes onto a baking sheet; drizzle with olive oil.
3. 3 Roast in the preheated oven until tender, about 45 minutes. Let cool at least 15 minutes.
4. 4 Place roasted potatoes into a large salad bowl; add eggs, bacon, celery, and green onion. Stir in mayonnaise; season with salt and pepper. Cover and refrigerate until flavors meld, about 1 hour.

By IcanCook

Ingredients

• ✓ celery
• green cabbage
• vegetable broth
• tomato
• carrot
• onion
• garlic
• apple cider vinegar
• lemon juice
• sage

Instructions

1. 1 Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot).
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ celery
• butter
• onion
• salt
• poultry seasoning
• black pepper
• chicken broth
• egg
• whole wheat bread
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease the foil.
2. 2 Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute. Remove from heat.
3. 3 Meanwhile, whisk chicken broth and eggs together in a large bowl. Fold in bread cubes and parsley.
4. 4 Add onion mixture to bread cubes; mix until combined.
5. 5 Use your hands to shape mixture into 24 (2-inch) balls; arrange on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden and crisp, about 20 to 25 minutes. Serve warm and enjoy!

By carabakescupcakes

Ingredients

• ✓ celery
• vegetable oil
• onion
• bread crumb
• parsley
• oyster
• egg
• salt
• poultry seasoning
• thyme
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add celery and onion; stir until tender, about 5 minutes.
3. 3 Mix in bread crumbs and parsley; remove from the heat. Stir in oysters, eggs, salt, poultry seasoning, thyme, and pepper. Add enough reserved oyster liquid to moisten mixture, stirring until well combined.
4. 4 Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until the top is golden, and a knife inserted into the center comes out clean, about 45 minutes. Serve warm.

By Stephanie Holt

Ingredients

• ✓ celery
• water
• kidney bean
• smoked sausage
• onion
• green bell pepper
• garlic
• bay leaf
• salt
• pepper

Instructions

1. 1 Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

By DaleAnn82

Ingredients

• ✓ celery
• chicken flavored rice mix
• butter
• water
• green onion
• water chestnut
• chicken breast
• mayonnaise
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Combine rice-vermicelli mix and butter in a large saucepan over medium heat. Cook and stir until vermicelli is golden brown. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to medium-low, and simmer until rice is tender, 20 to 25 minutes. Remove from heat and let sit, covered, for 3 to 5 minutes. Transfer rice to a large serving bowl and place in the refrigerator to chill.
2. 2 Add green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce, salt, and pepper to rice in the bowl; mix until well combined. Chill in the refrigerator until serving time.

By Laurie Petrie

Ingredients

• ✓ celery
• coleslaw mix
• sweet onion
• cranberry
• walnut
• white vinegar
• white sugar
• vegetable oil
• salt
• mustard
• black pepper

Instructions

1. 1 Toss coleslaw mix, onion, celery, cranberries, and walnuts in a large bowl until well mixed.
2. 2 Shake vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid until well combined; pour over slaw mixture and toss to coat. Refrigerate until ready to serve.

By TWIGGS1952

Ingredients

• ✓ celery
• olive oil
• vegetable oil
• cider vinegar
• white sugar
• pinto bean
• black-eyed pea
• white shoepeg corn
• red onion
• red bell pepper
• cilantro

Instructions

1. 1 Combine olive oil, vegetable oil, cider vinegar, and sugar in a small saucepan; bring to a boil, remove from heat, and cool to room temperature.
2. 2 Combine pinto beans, black-eyed peas, corn, onion, celery, bell pepper, and cilantro in a large bowl; drizzle cooled vinaigrette over bean mixture and toss to coat.

By abtomesh

Ingredients

• ✓ celery
• cranberry
• white sugar
• water
• granny smith apple
• orange zest
• orange juice
• raisin
• pecan
• ginger
• clove
• salt

Instructions

1. 1 Combine cranberries, sugar, and water in a large saucepan; bring to a boil. Reduce heat to medium; cook until cranberries have popped, 8 to 10 minutes. Stir in celery, apple, orange zest, orange juice, raisins, pecans, ginger, cloves, and salt; cook, stirring frequently, until celery is tender and sauce is reduced, about 35 minutes. Remove from the heat, cover the saucepan, and let chutney stand to thicken, about 15 minutes. Serve warm.

By Danita Leonard

Ingredients

• ✓ celery
• black-eyed pea
• tomato
• red bell pepper
• green bell pepper
• red onion
• parsley
• balsamic vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
3. 3 In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables.
4. 4 Cover, and chill in the refrigerator 8 hours, or overnight.

By LADYEM

Ingredients

• ✓ celery
• vegetable oil
• onion
• garlic
• carrot
• tomato
• vegetable broth
• vegetarian worcestershire sauce
• salt
• thyme
• black pepper
• hot pepper sauce

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is tender.
2. 2 Add carrot and celery; cook until tender, 7 to 9 minutes, stirring frequently. Stir in tomatoes, vegetable broth, Worcestershire sauce, salt, thyme, black pepper, and hot sauce; reduce heat to low. Cover Dutch oven; simmer 20 minutes, stirring frequently.

By CORWYNN DARKHOLME

Ingredients

• ✓ celery
• water
• farro
• feta cheese
• cherry
• green onion
• pecan
• lemon zest
• lemon juice
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
2. 2 Drain, spread on a baking sheet, and chill 5 minutes.
3. 3 Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.

By VirginiaWillis

Ingredients

• ✓ celery
• water
• cauliflower
• potato
• carrot
• onion
• butter
• all-purpose flour
• milk
• salt
• pepper
• cheddar cheese

Instructions

1. 1 In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
2. 2 Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

By Jane Snider

Ingredients

• ✓ celery
• potato
• carrot
• water
• onion
• margarine
• milk
• salt
• pepper
• chicken soup base
• processed cheese food
• cornstarch
• milk

Instructions

1. 1 In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
2. 2 In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
3. 3 Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
4. 4 Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
5. 5 In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

By Shauna

Ingredients

• ✓ celery
• white french bread
• butter
• yellow onion
• salt
• sage
• thyme
• turkey broth
• parsley
• rosemary
• egg
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry bread cubes to a large mixing bowl and set aside.
3. 3 Melt 1 stick of butter in a large skillet over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
4. 4 Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5. 5 Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6. 6 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7. 7 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8. 8 Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
9. 9 Transfer to a casserole dish or serving plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ celery
• apple
• apple
• pear
• almond
• raisin
• green grape
• cranberry
• yogurt
• white sugar
• brown sugar
• mayonnaise
• lemon juice
• cinnamon

Instructions

1. 1 In a large bowl, combine apples, pear, celery, almonds, raisins, grapes, and cranberries. In a separate bowl, stir together yogurt, both sugars, mayonnaise, lemon juice, and cinnamon. Pour dressing over fruit mixture and gently stir until evenly coated.

By Jenny Mahler

Ingredients

• ✓ celery
• pinto bean
• bacon grease
• salt pork
• onion
• green bell pepper
• black pepper
• chipotle chile powder
• smoked sausage
• bay leaf
• parsley
• thyme
• garlic
• water

Instructions

1. 1 Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
2. 2 Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
3. 3 Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
4. 4 Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
5. 5 Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
6. 6 Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

By Tami Hanks Baughman