Type what you have

Ingredients

• ✓ celery
• carrot
• apple
• ginger

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

Ingredients

• ✓ celery
• apple
• pineapple chunk
• carrot
• ginger
• beet
• sugar

Instructions

1. 1 Juice the apple, pineapple, carrots, ginger, celery, and beet in a juice machine. Sweeten with sugar if desired.

By meg

Ingredients

• ✓ celery
• coconut water
• pineapple
• cucumber
• lemon
• parsley
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Blend coconut water, pineapple, celery, cucumber, lemon, parsley, and ginger together in a blender until smooth.

By jesnmeg

Ingredients

• ✓ celery
• olive oil
• onion
• green bell pepper
• garlic
• black bean
• salt
• black pepper
• white rice

Instructions

1. 1 Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
2. 2 Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

By Nat May

Ingredients

• ✓ celery
• water
• romaine lettuce
• cucumber
• avocado
• spinach
• lemon
• ice
• apple
• banana

Instructions

1. 1 Blend water, romaine lettuce, cucumber, avocado, celery, spinach, and lemon juice together in a blender on high until smooth, about 30 seconds. Add ice, apple, and banana to blender and blend until smooth, about 30 seconds.

By Heather Barbian

Ingredients

• ✓ celery
• ice cube
• vodka
• green olive
• olive brine
• celery salt
• black pepper
• worcestershire sauce
• hot pepper sauce
• tomato juice
• clam juice

Instructions

1. 1 Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

By zlee55

Ingredients

• ✓ celery
• olive oil
• red onion
• garlic
• carrot
• red bell pepper
• turkey stock
• turkey
• lemon zest
• lemon juice
• spinach
• sea salt

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 2 minutes. Add carrots, celery, and bell pepper; cook, stirring occasionally, until carrots soften, 8 to 10 minutes.
2. 2 Add stock; bring to a boil. Reduce heat to low; simmer until flavors blend, about 20 minutes.
3. 3 Add turkey, lemon zest, and lemon juice to the pan; simmer until heated through, about 5 minutes. Add spinach; season with salt and black pepper. Simmer until spinach wilts and turns bright green, 1 to 2 minutes.

By Gitano

Ingredients

• ✓ celery
• cooking spray
• egg
• egg white
• salt
• black pepper
• garlic powder
• adobo seasoning
• ham
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 3 large muffin cups with cooking spray.
2. 2 Mix egg and egg white together in a bowl. Add salt, pepper, garlic powder, and adobo seasoning. Add celery; beat to combine.
3. 3 Press ham slices snugly into the bottom of each muffin cup. Pour the egg and celery mixture on top. Cover with Cheddar cheese.
4. 4 Bake in the preheated oven, checking frequently, until eggs are set, about 35 minutes.

By jacquelyn

Ingredients

• ✓ celery
• butter
• olive oil
• onion
• garlic
• tomato sauce
• tomato paste
• parmesan cheese
• fennel seed
• basil
• oregano
• salt
• white sugar
• black pepper
• bay leaf

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat. Add onion, celery, and garlic. Cook until vegetables are soft, 5 to 7 minutes.
2. 2 Stir tomato sauce and tomato paste into vegetable mixture until combined. Add Parmesan cheese, fennel, basil, oregano, salt, sugar, pepper, and bay leaf. Bring to a simmer, stirring occasionally, about 1 hour. Remove and discard bay leaf before using.

By BetterCookingForSingleFathers

Ingredients

• ✓ celery
• pie crust
• olive oil
• onion
• garlic
• pork sausage
• sage
• cottage cheese
• egg
• milk
• tarragon
• salt
• black pepper
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Unroll each crust and arrange in two 9-inch pie pans.
3. 3 Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
4. 4 Divide meat mixture evenly and spoon into each of the two pie crusts.
5. 5 Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
6. 6 Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.

By stef k

Ingredients

• ✓ celery
• chicken breast
• elbow macaroni
• pineapple chunk
• raisin
• apple
• carrot
• mayonnaise
• sugar
• seasoned salt

Instructions

1. 1 Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.
2. 2 While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.
3. 3 Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.

By lola

Ingredients

• ✓ celery
• beef short rib
• water
• onion
• black peppercorn
• beef bouillon cube
• potato
• chayote squash
• carrot
• salt
• cabbage

Instructions

1. 1 Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
2. 2 Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
3. 3 Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.

By lola

Ingredients

• ✓ celery
• olive oil
• onion
• garlic
• oyster sauce
• salt
• pepper
• chicken
• tomato
• carrot
• snow pea
• cornstarch
• water

Instructions

1. 1 Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
2. 2 Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ celery
• garlic
• onion
• vegetable oil
• black pepper
• soy sauce
• water
• carrot
• green bean
• bamboo shoot
• water chestnut
• jicama
• bean sprout
• egg roll wrapper
• vegetable oil

Instructions

1. 1 In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
2. 2 Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
3. 3 Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
4. 4 Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately

By Gabriela Villareal

Ingredients

• ✓ celery
• rice noodle
• olive oil
• onion
• garlic
• chicken
• salt
• black pepper
• shrimp
• soy sauce
• cabbage
• carrot
• water
• pancit canton
• yellow chinese noodle

Instructions

1. 1 Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
2. 2 Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
3. 3 Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

By lola

Ingredients

• ✓ celery
• vegetable oil
• onion
• carrot
• salt
• ground pork
• garlic
• red pepper flake
• garlic powder
• turmeric
• ginger
• cumin
• coriander
• celery seed
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
2. 2 Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
3. 3 Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

By jmollica23

Ingredients

• ✓ celery
• french-fried onion
• roma tomato
• fish sauce
• white sugar
• black pepper
• salt
• carrot
• waxy potato
• water
• carrot
• oxtail
• cinnamon
• nutmeg
• clove
• canola oil
• garlic
• ginger
• onion
• shallot

Instructions

1. 1 Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
2. 2 Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
3. 3 Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
4. 4 Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
5. 5 Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.

By PeaceBaking

Ingredients

• ✓ celery
• mandarin orange

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

Ingredients

• ✓ celery
• peanut butter
• raisin

Instructions

1. 1 Gather the ingredients.
2. 2 Cut celery stalks in half; spread with peanut butter.
3. 3 Arrange raisins on top.

By Michele O'Sullivan

Ingredients

• ✓ celery
• sugar
• tequila
• lime-flavored seltzer water

Instructions

1. 1 Muddle celery and sugar together in a mixing glass until crushed.
2. 2 Add tequila and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with lime-flavored seltzer.

By Juliana Hale

Ingredients

• ✓ celery
• canola oil
• cider vinegar
• white sugar
• salt

Instructions

1. 1 Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

By moppelchen

Ingredients

• ✓ celery
• butter
• onion
• chicken broth
• herb seasoned stuffing

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.

Ingredients

• ✓ celery
• carrot
• onion
• chicken
• salt
• black pepper
• paprika

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

Ingredients

• ✓ celery
• chicken breast
• mayonnaise
• curry powder

Instructions

1. 1 Stir chicken, celery, mayonnaise, and curry powder together in a medium bowl until thoroughly mixed.

By Samantha

Ingredients

• ✓ celery
• cream cheese
• mayonnaise
• onion
• shrimp

Instructions

1. 1 In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

By Monica

Ingredients

• ✓ celery
• turkey carcass
• onion
• carrot
• water

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

Ingredients

• ✓ celery
• chicken broth
• onion
• garlic salt
• cheddar cheese
• jalapeno pepper

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

Ingredients

• ✓ celery
• red new potato
• onion
• carrot
• kielbasa

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

Ingredients

• ✓ celery
• spinach
• apple
• pecan
• italian dressing

Instructions

1. 1 Toss ingredients with dressing in large bowl.

By Allrecipes Member

Ingredients

• ✓ celery
• orange
• cranberry
• apple
• sugar

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