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
• lettuce
• green onion
• chinese noodle
• walnut
• sesame seed
• rice vinegar
• white sugar
• salt
• peanut oil

Instructions

1. 1 Prepare salad: Combine chicken, lettuce, green onion, celery, noodles, nuts, and sesame seeds in a large salad bowl. Mix all together. Set aside.
2. 2 Make dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake, or beat, well.
3. 3 Add dressing to salad, toss to coat, and serve.

By Ann Black

Ingredients

• ✓ celery
• sesame oil
• onion
• green onion
• bean sprout
• cornstarch
• shrimp
• soy sauce
• salt
• egg

Instructions

1. 1 In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
2. 2 Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

By Sara

Ingredients

• ✓ celery
• shortening
• pork loin
• onion
• water
• salt
• black pepper
• bean sprout
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.
3. 3 Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.
4. 4 Add sprouts and bring mixture to a boil.
5. 5 Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.
6. 6 Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.

By D Kosko

Ingredients

• ✓ celery
• sesame oil
• onion
• chicken
• soy sauce
• carrot
• red bell pepper
• pea pod
• green bell pepper
• white rice
• egg
• soy sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add onion and sauté until soft. Add cooked chicken and 2 tablespoons soy sauce; stir-fry for 5 to 6 minutes.
2. 2 Stir in carrots, celery, red bell pepper, pea pods, and green bell pepper; stir-fry for 5 minutes. Mix in cooked rice until thoroughly combined.
3. 3 Stir in scrambled eggs and 1/3 cup soy sauce; cook until heated through and serve hot.

By Sara

Ingredients

• ✓ celery
• sesame oil
• chile paste
• ginger root
• turmeric
• chicken broth
• chicken breast
• soy sauce
• sugar
• ramen noodle
• lettuce
• green onion

Instructions

1. 1 Heat sesame oil in a large pot over medium heat. Add chile paste, ginger, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chicken broth, chicken, celery, soy sauce, and sugar. Bring to a boil; add noodles and simmer for 3 minutes.
3. 3 Stir in lettuce and remove from heat. Garnish servings with green onions.

By Sara

Ingredients

• ✓ celery
• chicken broth
• green onion
• bok choy
• carrot
• soy sauce
• ginger root
• peanut butter
• sriracha sauce
• garlic
• sugar
• ramen noodle
• chicken

Instructions

1. 1 Bring chicken broth to a boil in a stockpot over medium heat. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, carrot, celery, soy sauce, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
2. 2 Fill a second large pot with lightly salted water and bring to a rolling boil. Cook ramen noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
3. 3 Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over noodles to serve.

By Elizabeth Wildenhaus Horn

Ingredients

• ✓ celery
• wonton wrapper
• ground beef
• shrimp
• soy sauce
• oyster sauce
• bean sprout
• green onion
• cabbage
• garlic
• monosodium glutamate
• vegetable oil

Instructions

1. 1 Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.
2. 2 In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.
3. 3 Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.
4. 4 Fry the egg rolls in 1/4 inch vegetable oil until golden brown.

By Donna

Ingredients

• ✓ celery
• olive oil
• onion
• chicken broth
• garlic
• soy sauce
• rice vinegar
• ginger
• black pepper
• chicken
• sesame oil
• water
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 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. Stir to mix, then stir in sesame oil.
4. 4 Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

By Jane Cooks It Up

Ingredients

• ✓ celery
• pork tenderloin
• all-purpose flour
• vegetable oil
• bok choy
• red bell pepper
• mushroom
• water chestnut
• garlic
• chicken broth
• soy sauce
• cornstarch
• sherry
• ginger

Instructions

1. 1 Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
2. 2 Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
3. 3 Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

By beulahmae

Ingredients

• ✓ celery
• water
• cornstarch
• red bell pepper
• carrot
• napa cabbage
• sweet chili sauce
• red pepper flakes
• onion
• cooking oil
• pork loin
• garlic powder
• soy sauce
• sesame oil
• ginger
• garlic powder
• sweet chili sauce
• soy sauce
• chinese noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, ground ginger, and sesame oil in a large bowl; add drained noodles and toss to coat; set aside.
3. 3 Whisk together 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add pork and stir to coat. Allow to marinate 5 minutes.
4. 4 Heat cooking oil in a wok or a large, deep skillet over medium-high heat. Add pork, onions, and red pepper flakes; cook until pork is browned completely. Stir in 3 tablespoons sweet chili sauce, napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are heated through, about 5 minutes.
5. 5 Whisk together cornstarch and water in a bowl; add to stir-fry, stirring until mixture thickens. Serve stir-fry over noodles.

By thriftybob

Ingredients

• ✓ celery
• green onion
• onion
• bean sprout
• carrot
• chow mein noodle
• canola oil
• sugar
• rice wine vinegar
• oyster sauce
• soy sauce
• chicken broth
• chicken breast
• black pepper
• sesame oil
• cornstarch
• soy sauce
• rice wine vinegar
• water

Instructions

1. 1 Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
2. 2 Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
3. 3 Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
4. 4 Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

By tishasc22

Ingredients

• ✓ celery
• white bread
• oil
• garlic powder
• sugar
• sesame oil
• water
• parsley
• soy sauce
• black pepper
• salt
• soy sauce
• garlic
• sesame oil
• parsley
• egg
• crabmeat
• green onion
• water chestnut
• yellow onion
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 Make the shrimp paste: Mix shrimp, onion, water chestnuts, celery, and green onion together in a mixing bowl. Stir in crabmeat, egg, parsley, sesame oil, garlic, soy sauce, salt, and pepper.
3. 3 Make the dipping sauce: Whisk soy sauce, parsley, water, sesame oil, sugar, and garlic powder together in a small bowl.
4. 4 Make the toast: Heat 1/2 inch oil in a large, heavy skillet over medium heat.
5. 5 Spread each slice bread with a thick layer of shrimp paste, pressing gently so it sticks to bread.
6. 6 Working in batches, fry bread, paste-side down, in hot oil until golden and shrimp is pink, 2 to 3 minutes. Flip carefully and cook until bread is golden brown, about 1 minute. Drain on paper towels.
7. 7 Slice shrimp toasts diagonally and serve with dipping sauce.

By LISA158

Ingredients

• ✓ celery
• cornstarch
• pineapple chunk
• salt
• soy sauce
• ketchup
• apple cider vinegar
• white sugar
• water
• salt
• white sugar
• onion
• green bell pepper
• vegetable oil
• cornstarch
• vegetable oil
• green onion
• egg white
• white sugar
• salt
• soy sauce
• pork butt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
3. 3 Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
4. 4 Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
5. 5 Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
6. 6 Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
7. 7 Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
8. 8 Stir in cooked pork, celery mixture, and pineapple chunks with juice.
9. 9 Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

By PAM_1

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