Type what you have

Ingredients

• ✓ celery
• sugar
• water
• lime
• salt

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

Ingredients

• ✓ celery
• lemon gelatin mix
• water
• water
• cranberry
• sugar
• pineapple
• walnut

Instructions

1. 1 Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
2. 2 Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.

By chefdeb

Ingredients

• ✓ celery
• lemon flavored gelatin mix
• lime flavored gelatin mix
• water
• apple cider vinegar
• green olive
• carrot

Instructions

1. 1 Gather the ingredients.
2. 2 In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
3. 3 When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout.
4. 4 Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

By Maureen Kilzer

Ingredients

• ✓ celery
• lemon gelatin mix
• water
• pineapple
• white wine vinegar
• water
• mayonnaise
• brown mustard
• cabbage
• ham

Instructions

1. 1 Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to measure 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
2. 2 Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, ham, celery, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
3. 3 Chill in the refrigerator until firmly set, about 4 hours.
4. 4 To serve, dip the gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from salad.

By Kelly The Scarecrow Kolb

Ingredients

• ✓ celery
• raspberry flavored jell-o mix
• cranberry sauce
• orange zest
• orange juice
• lemon juice
• pineapple tidbit

Instructions

1. 1 Drain and reserve syrup from pineapple, add water to equal 1 cup.
2. 2 In a saucepan over medium heat bring pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice, and lemon juice. Blend together and cool until slightly thickened.
3. 3 Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm, about 2 hours.

By Patti R

Ingredients

• ✓ celery
• lime flavored gelatin mix
• water
• cream cheese
• avocado
• mayonnaise
• salt
• onion juice
• butter lettuce
• mayonnaise
• confectioners' sugar
• lemon juice
• pecan

Instructions

1. 1 In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
2. 2 Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.

By Carol Churchill

Ingredients

• ✓ celery
• raspberry flavored gelatin mix
• water
• cranberry sauce
• pineapple
• pecan
• orange zest
• cream cheese
• whipped topping

Instructions

1. 1 Place gelatin into a bowl, pour in boiling water, and stir until gelatin dissolves. Mix in cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended.
2. 2 Pour gelatin mixture into a mold or serving dish. Chill in the refrigerator for 8 hours to overnight.
3. 3 To make topping, beat cream cheese with 1/2 of the whipped topping. Fold in remaining whipped topping until well blended.
4. 4 Unmold gelatin, then spread with topping mixture.

By Carissa

Ingredients

• ✓ celery
• puff pastry
• butter
• onion
• flour
• salt
• black pepper
• celery seed
• milk
• chicken broth
• chicken breast
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3. 3 Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4. 4 Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5. 5 Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6. 6 Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7. 7 Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

By Yoly

Ingredients

• ✓ celery
• whole wheat pie crust
• chicken breast
• carrot
• green pea
• butter
• onion
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ celery
• pineapple
• canola oil
• sweet onion
• leek
• curry powder
• cumin
• cayenne pepper
• salt
• peanut butter
• tomato
• water
• heavy cream
• green onion
• garlic

Instructions

1. 1 Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
2. 2 Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
3. 3 Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
4. 4 Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
5. 5 Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

By Joy Kimberly

Ingredients

• ✓ celery
• black pepper
• salt
• honey
• salad dressing
• rosemary
• parsley
• black olive
• green olive
• red bell pepper
• green bell pepper
• red onion
• chickpea
• wax bean
• green bean
• kidney bean
• black bean

Instructions

1. 1 Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
2. 2 Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
3. 3 Cover and refrigerate for 2 to 3 hours before serving.

By Susan

Ingredients

• ✓ celery
• cayenne pepper
• mint
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• zucchini
• onion
• garlic
• coriander
• cumin
• cinnamon
• hot chile flake
• olive oil
• garlic
• thyme
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

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

Ingredients

• ✓ celery
• chicken breast
• mayonnaise
• herb and spice blend

Instructions

1. 1 Dice chicken and place into a large bowl.
2. 2 Add mayonnaise, celery, and spice blend; mix until well combined. Use more or less mayonnaise, depending on your preference.

By Redwun

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
• salt
• pepper
• butter
• margarine
• chicken bouillon
• water
• parsley

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

Ingredients

• ✓ celery
• vegetable oil
• chicken thigh
• chicken stock
• barbecue sauce

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

Ingredients

• ✓ celery
• butter
• onion
• ground beef
• pork breakfast sausage
• white bread

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