Type what you have

Ingredients

• ✓ celery
• egg
• green egg dye
• mayonnaise
• green food coloring
• parsley

Instructions

1. 1 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes
2. 2 Prepare egg dye according to package directions in a large metal or glass bowl.
3. 3 Gently crack eggs but do not remove shells so egg dye can reach egg whites.
4. 4 Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.
5. 5 Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
6. 6 Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.
7. 7 Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.

By Sabrina

Ingredients

• ✓ celery
• potato
• white bread
• onion
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
3. 3 In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
4. 4 Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.

By M. Craig

Ingredients

• ✓ celery
• bacon
• onion
• potato
• salt
• pepper
• evaporated milk

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble, and set aside.
2. 2 Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.
3. 3 Stir in evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

By Firewife42

Ingredients

• ✓ celery
• ground beef
• green onion
• tomato
• beef broth
• bulgur
• salt
• cayenne pepper

Instructions

1. 1 Cook ground beef in a skillet over medium-high heat until crumbly and almost cooked through. Drain the grease, then reduce the heat to medium. Stir in celery, green onions, and tomato. Cook until celery is tender and beef is browned.
2. 2 While the beef is cooking, bring beef broth to a boil in a saucepan. Add bulgur wheat, cover, and reduce the heat to low. Simmer for about 10 minutes, until tender. Stir bulgur wheat into beef mixture and season with salt and cayenne pepper.

By Traveling_Is_Love

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• garlic
• paprika
• chicken stock
• tomato
• lentil
• bay leaf
• salt
• black pepper
• white wine
• parmesan cheese
• parsley

Instructions

1. 1 Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
2. 2 Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
3. 3 Sprinkle soup with Parmesan and parsley before serving.

By Gabriella

Ingredients

• ✓ celery
• chicken
• onion
• poultry seasoning
• allspice
• basil
• salt
• black pepper
• seasoning salt
• cream of chicken soup
• egg
• olive oil
• salt
• black pepper
• water
• all-purpose flour

Instructions

1. 1 Place chicken, onion, and celery in a large pot; fill the pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt; bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is cooked.
2. 2 Remove chicken from broth and set chicken aside to cool; strain broth to remove seasonings and any bone. Return broth to the pan, stir in cream of chicken soup and continue simmering.
3. 3 In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir to form a thick dough.
4. 4 Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into broth. Repeat with remaining dough. Stir, cover, and simmer for about 15 minutes.
5. 5 Meanwhile, skin and debone chicken; cut meat into small pieces, add to broth and heat through.

By SLOEFINGER

Ingredients

• ✓ celery
• butter
• onion
• garlic
• cabbage
• tomato
• salt
• pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
2. 2 Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

By Kim

Ingredients

• ✓ celery
• cabbage
• carrot
• onion
• ketchup
• tomato vegetable juice
• vegetable broth
• chicken broth
• tomato

Instructions

1. 1 Place chopped cabbage into an 8-quart soup pot.
2. 2 Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
3. 3 Microwave diced celery in 2 tablespoons water for 4 minutes on high.
4. 4 Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
5. 5 Reduce heat to simmer and cook for 2 to 3 hours.
6. 6 Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

By Carol Fetsco

Ingredients

• ✓ celery
• corned beef brisket
• pickling spice
• orange
• onion
• water
• margarine
• cabbage
• apple

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.
2. 2 Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.
3. 3 Bake in the preheated oven until meat is tender, about 4 hours.
4. 4 About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.
5. 5 Top cabbage and apples with remaining margarine and serve with sliced corned beef.

By ORIGINALSYN

Ingredients

• ✓ celery
• potato
• half-and-half
• beef bouillon
• red wine
• water
• clove
• cinnamon
• red pepper flakes
• salt
• black pepper
• paprika
• carrot
• green bell pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
3. 3 Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
4. 4 Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
5. 5 Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.

By amanda1432

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• garlic
• vegetable broth
• sage
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
2. 2 Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
3. 3 Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

By Steo

Ingredients

• ✓ celery
• chicken breast
• green onion
• apple
• raisin
• green grape
• pecan
• black pepper
• curry powder
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ celery
• smoked sausage
• clove
• nutmeg
• thyme
• black pepper
• salt
• garlic
• onion
• leek
• carrot
• potato
• water
• chicken broth
• bacon
• ham hock
• split pea

Instructions

1. 1 Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
2. 2 Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
3. 3 Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
4. 4 Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

By carmel

Ingredients

• ✓ celery
• butter
• leek
• chicken broth
• vegetable broth
• potato
• carrot
• salt
• bay leaf
• heavy cream

Instructions

1. 1 Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
2. 2 Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
3. 3 Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.

By Andrea Luhman

Ingredients

• ✓ celery
• carrot
• onion
• leek
• pork knuckle
• vegetable shortening
• black peppercorn
• salt
• beer
• ground cumin

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422

Ingredients

• ✓ celery
• cabbage
• bacon
• vegetable oil
• onion
• green bell pepper
• white vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
2. 2 In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
4. 4 In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.

By dlynn

Ingredients

• ✓ celery
• corned beef brisket
• spice packet
• water
• onion
• carrot
• salt
• red potato
• cabbage

Instructions

1. 1 Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
2. 2 Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
3. 3 Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
4. 4 Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ celery
• white sugar
• cider vinegar
• water
• salt
• mustard seed
• celery seed
• cabbage
• green bell pepper
• pimento pepper

Instructions

1. 1 In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2. 2 In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.

By Paula

Ingredients

• ✓ celery
• butter
• onion
• green bell pepper
• garlic
• tomato
• chili powder
• beef bouillon granules
• salt
• white rice

Instructions

1. 1 Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

By Cathy C

Ingredients

• ✓ celery
• tomato juice
• beef bouillon cube
• tomato
• cucumber
• onion
• green bell pepper
• red wine vinegar
• vegetable oil
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Simmer tomato juice in a medium saucepan over medium-high heat; stir in bouillon cubes until dissolved, about 5 minutes. Off heat, add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot sauce. Cover soup; chill in the refrigerator before serving, 6 to 8 hours.

By NancyM

Ingredients

• ✓ celery
• lamb meat
• onion
• potato
• carrot
• parsley
• salt
• pepper
• beef stock
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Layer lamb, onion, potatoes, carrot, and celery in an oven-proof pot or casserole dish. Season each layer with parsley, salt, and pepper as you go. Pour in beef stock and cover tightly.
3. 3 Bake in the preheated oven until lamb is very tender, about 1 ½ to 2 hours. Divide into bowls and garnish with additional parsley.

By MICHELLE0011

Ingredients

• ✓ celery
• potato
• bacon
• green onion
• mayonnaise
• vinegar
• sugar
• mustard
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain. Transfer to a large baking dish.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and sprinkle over potatoes.
4. 4 Cook celery and green onion in the skillet over medium heat, stirring, until celery is tender, about 5 minutes; transfer to the baking dish.
5. 5 Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper together in a bowl until smooth; pour over potatoes and toss to combine. Sprinkle potato mixture with Cheddar cheese.
6. 6 Bake in the preheated oven until cheese is melted, 20 to 35 minutes.

By LizgraEva

Ingredients

• ✓ celery
• corned beef brisket
• pickling spice
• carrot
• red potato
• onion
• savoy cabbage
• irish stout beer
• water
• horseradish
• sour cream

Instructions

1. 1 Place the corned beef into the bottom of a large slow cooker.
2. 2 Scatter the pickling spice over the brisket.
3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
4. 4 Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
5. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
7. 7 Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
8. 8 Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
9. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

By SarahLayne

Ingredients

• ✓ celery
• butter
• beef roast
• water
• onion
• salt
• black pepper
• potato
• carrot
• all-purpose flour

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook beef in hot butter until browned on all sides. Pour in 4 cups water and bring to a boil. Add onion, salt, and pepper. Reduce heat to low and simmer for 1 hour.
2. 2 Add potatoes, carrots, and celery; simmer for 1 1/2 more hours.
3. 3 Whisk together remaining 1/2 cup water and flour in a small bowl to form a thin paste; stir into soup and simmer until thickened, about 15 minutes.

By Lois

Ingredients

• ✓ celery
• water
• chicken
• onion
• carrot
• leek
• pearl barley
• celery seed
• clove
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
3. 3 Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
4. 4 When the stock is done, remove bones and vegetables using a slotted spoon; discard.
5. 5 Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.

By Thrillqill

Ingredients

• ✓ celery
• irish stout beer
• cream of mushroom soup
• onion
• onion soup mix
• garlic
• beef chuck roast
• salt
• black pepper
• baby red potato
• baby carrot

Instructions

1. 1 Mix together beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker until combined. Season beef chuck roast with salt and pepper; place in the slow cooker. Arrange potatoes and carrots around roast.
2. 2 Cook on Low for 6 hours.
3. 3 Add celery to the slow cooker. Continue cooking until roast falls apart easily and potatoes are softened, about 2 hours more. Serve meat and vegetables with gravy on top.

By Lisa Marie

Ingredients

• ✓ celery
• chicken thigh
• water
• onion
• barley
• chicken broth
• leek
• parsley
• salt
• black pepper
• thyme

Instructions

1. 1 Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. 2 Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3. 3 Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.

By briony

Ingredients

• ✓ celery
• water
• ham hock
• linguica sausage
• onion
• potato
• carrot
• tomato
• tomato sauce
• garlic
• kidney bean
• cabbage

Instructions

1. 1 Place water, ham hock, linguiça, and onion in a Dutch oven over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour.
2. 2 Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover; simmer for 1 ½ hours, stirring occasionally.
3. 3 Stir in kidney beans and cabbage; cook until cabbage has softened, about 10 minutes.

By PIKALA

Ingredients

• ✓ celery
• brown lentil
• carrot
• red onion
• garlic
• bay leaf
• thyme
• lemon juice
• parsley
• salt
• black pepper
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
3. 3 Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss gently to mix and serve at room temperature.

By jen

Ingredients

• ✓ celery
• potato
• mustard powder
• water
• bacon
• onion
• white sugar
• water
• cider vinegar
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat