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Buffalo Chicken Sushi Roll
Snack American

Buffalo Chicken Sushi Roll

4.5

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
  2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
  3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

By Bennyh614

Popcorn Salad
Snack American

Popcorn Salad

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 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; crumble and set aside.
  3. 3 Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well.
  4. 4 Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.
  5. 5 Enjoy!

By Paula

Cold Corn Salsa
Snack American

Cold Corn Salsa

4.8

Prep
20 min
Cook
5 min
Total
565 min

Instructions

  1. 1 Combine black beans, corn, black-eyed peas, celery, bell pepper, and green onion in a large bowl.
  2. 2 Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Cool vinaigrette, about 1 hour.
  3. 3 Pour vinaigrette over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours to overnight. Drain excess liquid before serving.

By brujah42

Cajun Crab Cakes (No Breadcrumbs)
Snack American

Cajun Crab Cakes (No Breadcrumbs)

4.7

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  6. 6 Shape the crab mixture into 12 small cakes.
  7. 7 Heat vegetable oil in the skillet over medium high heat.
  8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Japanese Onion Soup
Japanese

Japanese Onion Soup

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
  2. 2 Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
  3. 3 Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

By Sawako

Japanese Beef Stir-Fry
Dinner Japanese

Japanese Beef Stir-Fry

4.6

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Slice beef into very thin strips.
  2. 2 Mix cornstarch, broth, soy and sugar until smooth. Set aside.
  3. 3 Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
  4. 4 Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
  5. 5 Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

By Campbell's Kitchen

Sukiyaki
Dinner Japanese

Sukiyaki

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.

By Sara

Famous Japanese Restaurant-Style Salad Dressing
Pantry Japanese

Famous Japanese Restaurant-Style Salad Dressing

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender.
  3. 3 Blend until all ingredients are well-pureed, about 30 seconds.
  4. 4 Serve and enjoy!

By MARBALET

Beef Sukiyaki
Dinner Japanese

Beef Sukiyaki

4.6

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine dashi, soy sauce, mirin, and sugar in a bowl; set aside.
  3. 3 Soak noodles in boiling water for 1 minute. Drain, rinse under cold water, and drain again.
  4. 4 Heat 2 tablespoons oil in a pot over medium heat. Add beef; cook and stir until no longer pink, 2 to 3 minutes. Transfer beef to a plate.
  5. 5 Add remaining 1 tablespoon oil to the pot and heat over medium heat. Add onion, carrots, celery, and mushrooms; cook and stir until softened, about 4 minutes.
  6. 6 Add dashi mixture, noodles, beef, tofu, and green onions; bring to a simmer.
  7. 7 Remove from the heat and ladle hot sukiyaki into four bowls.

By Allrecipes

Mandarin Pumpkins (Healthy Halloween Snack)
Appetizer American

Mandarin Pumpkins (Healthy Halloween Snack)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut celery into 10 small pieces to resemble stems.
  2. 2 Stick 1 celery piece into middle of each peeled mandarin orange.

By muschel

Moist and Savory Stuffing
Side Dish

Moist and Savory Stuffing

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
  3. 3 Add Swanson® Chicken Broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
  4. 4 Bake for 30 minutes or until the stuffing mixture is hot.
Instant Pot Whole Chicken
Dinner

Instant Pot Whole Chicken

3.8

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
  4. 4 Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.

By NicoleMcmom

Instant Pot Turkey Stock
Dinner

Instant Pot Turkey Stock

Prep
5 min
Cook
60 min
Total
560 min

Instructions

  1. 1 Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
  3. 3 Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.

By Soup Loving Nicole

Jalapeno Soup

Jalapeno Soup

3.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
  2. 2 Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
  3. 3 Stir in jalapenos and heat through. Serve.

By Sara

Polish Sausage Soup

Polish Sausage Soup

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 In a large pot over medium heat, combine potatoes, onion, celery, carrots and sausage. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour.

By Sweetpea

Apple Cranberry Relish

Apple Cranberry Relish

4.7

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

By Karen Dunn

Carrot and Apple Juice
Breakfast American

Carrot and Apple Juice

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

By xprincessx

Braised Celery
Dinner

Braised Celery

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
  2. 2 Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

By Rayna Jordan

Instant Pot BBQ Chicken Thighs
Dinner

Instant Pot BBQ Chicken Thighs

4.8

Prep
5 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
  2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
  6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

True Pilgrim Stuffing
Dinner

True Pilgrim Stuffing

4.4

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter in a Dutch oven over medium-low heat, and cook and stir the celery and onion for 8 to 10 minutes, until the onion is translucent.
  3. 3 In a separate skillet, cook and stir the ground beef and sausage over medium heat until the meat is browned and no longer pink inside, about 10 minutes. Drain the excess grease from the meat.
  4. 4 Place the cubed white bread into the Dutch oven with the butter, celery, and onion, add the cooked meat, and lightly stir to mix well.
  5. 5 Bake in the preheated oven until evenly browned, about 1 hour.

By MICHELLEP426

Make-Ahead Gravy

Make-Ahead Gravy

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
  2. 2 Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
  3. 3 Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
  4. 4 When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.

By College Inn Broths and Stocks