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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

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

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

Roasted Turkey Legs
Dinner American

Roasted Turkey Legs

4.6

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.
  3. 3 Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan. Pour in water.
  4. 4 Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.

By KERYNE

Microwave Zucchini
Dinner American

Microwave Zucchini

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. Cover dish with plastic wrap.
  2. 2 Cook on High until vegetables are steamed and slightly tender, about 5 to 6 minutes.
  3. 3 Pull plastic wrap away from dish, stir vegetables, sprinkle Cheddar cheese over vegetables, and replace the plastic to seal tightly. Let dish sit until the cheese melts; stir vegetables to coat evenly with melted cheese.

By christileah

Boiled Chicken
Dinner American

Boiled Chicken

4.7

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch.
  3. 3 Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes.
  4. 4 Remove chicken from the pot and let sit until cool enough to handle. Shred or chop meat.

By Allrecipes Member

Celery Sorbet
Dessert American

Celery Sorbet

4.4

Prep
10 min
Cook
5 min
Total
335 min

Instructions

  1. 1 Combine sugar and water in a saucepan over medium heat until just starting to simmer. Remove from heat. Cool simple syrup to room temperature.
  2. 2 Slice celery into small pieces; transfer to a blender. Add lime juice, salt, and cooled simple syrup; blend until smooth. Pour mixture into a strainer set over the same saucepan; press mixture through the strainer using a spoon until all juice has been extracted. Cover and refrigerate juice until thoroughly chilled, at least 1 hour.
  3. 3 Pour celery mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer sorbet to a freezer-safe bowl, cover sorbet with plastic wrap, place a plate over the bowl, and freeze until set, about 4 hours.

By John Mitzewich

Easiest Sausage Stuffing
Dinner American

Easiest Sausage Stuffing

4.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
  2. 2 Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.

By fabeveryday

Fresh Cranberry Salsa
Dinner American

Fresh Cranberry Salsa

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
  2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Dry Brine Turkey
Dinner American

Dry Brine Turkey

4.9

Prep
15 min
Cook
150 min
Total
5055 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Pat turkey dry with paper towels. Season inside and outside of turkey with kosher salt, focusing on breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  3. 3 Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  4. 4 Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours. This step helps the skin crisp beautifully during roasting.
  5. 5 Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  6. 6 Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  7. 7 Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  8. 8 Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

By hello angie

Kimchi Corned Beef
Dinner American

Kimchi Corned Beef

5.0

Prep
20 min
Cook
165 min
Total
185 min

Instructions

  1. 1 Pour 1 jar of kimchi into a pot. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cover and bring to a simmer over high heat. Reduce heat to low. Cook, covered, until fork-tender, 2 to 3 hours. Flip over the beef occasionally and drape kimchi back on top.
  2. 2 Remove corned beef to a bowl. Bring kimchi mixture back to a simmer over high heat. Add potatoes, carrots, and celery. Cover, reduce heat to medium-low, and cook until almost tender, 20 to 25 minutes. Reduce heat to low and add beef back in. Cover and cook on low until meat is heated through, about 15 minutes. Taste the broth and add water as needed.
  3. 3 Slice corned beef thinly and serve in a bowl with the vegetables; spoon some broth on top.

By John Mitzewich

Pineapple Cheese Ball
Appetizer American

Pineapple Cheese Ball

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix drained pineapple, cream cheese, celery, bell pepper, and onion together in a medium bowl until well combined. Divide mixture in half and form into two balls.
  2. 2 Place chopped pecans in a shallow dish. Roll each cheese ball in pecans to coat. Cover and chill for at least 2 hours or until firm.

By Tish Gidney

Egg Salad with Celery
Lunch American

Egg Salad with Celery

4.7

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 minutes. Remove eggs from hot water; cool under cold running water, and peel.
  2. 2 Chop eggs into a bowl both ways using an egg slicer. Add celery, mayonnaise, onion, mustard powder, and salt; stir to combine.

By GOLDIE6175

Instant Pot Turkey Bone Broth
Dinner American

Instant Pot Turkey Bone Broth

Prep
10 min
Cook
90 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking oil.
  2. 2 Break up carcass; place on the prepared baking sheet.
  3. 3 Roast in the preheated oven for 20 minutes.
  4. 4 Combine celery, onion, carrot, and vinegar in a multi-functional pressure cooker (such as Instant Pot). Add roasted turkey bones and any liquid. Add enough water until bones covered but not beyond maximum level. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard solids.
  6. 6 Strain stock through a fine-mesh sieve lined with a double layer of cheesecloth into an airtight container. Cool to room temperature; cover and refrigerate. Skim off fat before using or freezing.

By Bren

Easy Chorizo Stuffing
Dinner American

Easy Chorizo Stuffing

5.0

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine chorizo, onion, and celery in a large skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Transfer to a large bowl.
  2. 2 Add water to the same skillet; bring to a boil. Add butter to the boiling water and let melt. Stir in stuffing mix, remove from heat, and cover with a lid. Let stand until stuffing mixture has absorbed the liquid, about 5 minutes.
  3. 3 Add chorizo mixture to the stuffing mixture and stir until well combined.

By Yoly