Type what you have

Ingredients

• ✓ celery
• butter
• onion
• cabbage
• green bean
• ground sirloin
• chicken noodle soup mix
• soy sauce
• water

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Add onion and sauté until translucent, 5 to 7 minutes; do not brown. Stir in cabbage, celery, and beans. Add ground sirloin; cook and stir until meat is evenly browned and crumbly, 7 to 9 minutes.
2. 2 Add soup mix and soy sauce, then pour in just enough water to barely cover. Reduce the heat and simmer for 15 minutes.

By Kattjovi

Ingredients

• ✓ celery
• vegetable oil
• mushroom
• carrot
• onion
• red bell pepper
• spinach
• matzo farfel
• pine nut
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
3. 3 Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
4. 4 Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
5. 5 Cover and bake in the preheated oven for 30 to 45 minutes.

By Alice Waugh

Ingredients

• ✓ celery
• matzo meal
• sugar
• salt
• black pepper
• poultry seasoning
• chicken broth
• canola oil
• canola oil
• butter
• margarine
• onion
• green onion
• mushroom
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine matzo meal, sugar, salt, black pepper, and poultry seasoning in a large bowl; set aside.
3. 3 Boil 2 cups broth and 1/2 cup canola oil in a large saucepan; stir in matzo meal mixture. Set aside to cool.
4. 4 Meanwhile, heat 2 tablespoons canola oil and butter in a large cast-iron skillet over medium heat. Add onions and green onions; cook until onions soften and become translucent, about 7 minutes. Stir in mushrooms and celery; cook until celery begins to soften, about 10 minutes.
5. 5 Whisk remaining 1 1/2 cups chicken broth and eggs together in a bowl; stir into matzo meal mixture. Fold in cooked vegetables; return mixture to the cast-iron skillet.
6. 6 Bake in the preheated oven until brown, about 50 minutes, stirring once to ensure even cooking.

By JBLEVY

Ingredients

• ✓ celery
• chicken bouillon base
• currant
• saffron
• water
• white wine vinegar
• tomato paste
• garlic
• cinnamon
• cayenne pepper
• black pepper
• turmeric
• coriander
• paprika
• cumin
• jalapeno pepper
• onion
• olive oil
• kosher salt
• chicken leg quarter

Instructions

1. 1 Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
2. 2 Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
3. 3 Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
4. 4 Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
5. 5 Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
6. 6 Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
7. 7 Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
8. 8 Taste the braising liquid and adjust seasoning if needed before serving.

By John Mitzewich

Ingredients

• ✓ celery
• pepper
• salt
• garlic powder
• onion powder
• paprika
• veal breast
• white bread
• pepper
• salt
• water
• egg
• parsley
• garlic
• onion
• carrot
• mushroom
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
3. 3 Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
4. 4 Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

By Michelle Berger

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
• 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
• 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

Ingredients

• ✓ celery
• turkey
• cranberry
• almond
• mayonnaise

Instructions

1. 1 Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

By Jodi

Ingredients

• ✓ celery
• vegetable oil
• onion
• hot pepper sauce
• mustard
• chicken breast

Instructions

1. 1 Lightly oil grill and preheat to medium high.
2. 2 In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
3. 3 Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.

By Kevin Peterson

Ingredients

• ✓ celery
• cauliflower
• cream cheese
• buffalo wing sauce
• ranch salad dressing
• mozzarella cheese

Instructions

1. 1 Place cauliflower florets and celery in the bottom of a slow cooker in an even layer. Top with cream cheese.
2. 2 Whisk Buffalo wing sauce and ranch dressing together in a bowl. Stir in mozzarella cheese and pour mixture over the cauliflower. Cook on Low for 3 hours, stirring every hour.

By Soup Loving Nicole

Ingredients

• ✓ celery
• turkey leg
• butter
• salt
• water

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

Ingredients

• ✓ celery
• vegetable oil
• onion
• turkey sausage
• bread stuffing mix
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Heat oil in a skillet over medium heat. Add onion and celery and saute for 10 minutes. Remove from the pan. Add sausage; cook and stir, breaking it up with a spoon, until browned and crumbly, 5 to 7 minutes. Return onion and celery and cook for a few more minutes.
3. 3 Transfer sausage mixture to a bowl and add stuffing mix and cranberries; gently stir until liquid is gone and ingredients are well coated. Place in the prepared baking dish and cover.
4. 4 Bake in the preheated oven for 30 minutes. Remove cover and bake for an additional 5 to 7 minutes.

By Mark Correira

Ingredients

• ✓ celery
• tilapia fillet
• carrot
• shallot
• vermouth
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet.
3. 3 Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.

By alounsb2

Ingredients

• ✓ celery
• tuna
• mayonnaise
• salt
• english muffin
• tomato
• cheddar cheese

Instructions

1. 1 Preheat oven to broil.
2. 2 In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
3. 3 Broil until cheese is melted, about 3 to 5 minutes.

By Sara

Ingredients

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

Instructions

1. 1 Combine olive oil, celery, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot). Select Saute function and cook, stirring occasionally, for 5 minutes. Add potatoes, broth, salt, and pepper and stir. Close and lock the lid and set the steamer valve to Sealing.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
4. 4 Use an electric hand mixer or blender to puree the soup until smooth. Serve while warm or let cool and serve as a chilled soup on a hot day.

By sashman

Ingredients

• ✓ celery
• vegetable oil
• chicken breast
• onion
• mushroom
• soy sauce
• vegetable oil

Instructions

1. 1 Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

By K Grecco

Ingredients

• ✓ celery
• spaghetti
• butter
• yellow onion
• garlic
• soy sauce
• white sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add celery and onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute, being careful it doesn't burn.
3. 3 Mix soy sauce and sugar together in a small bowl; stir in to the vegetable mixture. Immediately add drained spaghetti and cook until heated through, 2 to 3 minutes. Serve hot.

By FrankandTina Holmes

Ingredients

• ✓ celery
• butter
• almond
• onion
• chicken bouillon
• white sugar
• ginger

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

By Nifty Deb

Ingredients

• ✓ celery
• baking potato
• chicken breast
• red bell pepper
• onion
• barbecue sauce

Instructions

1. 1 Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
2. 2 In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
3. 3 Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

By SerenaBloom

Ingredients

• ✓ celery
• ground beef
• onion
• tomato
• spaghetti with sauce

Instructions

1. 1 In a large skillet, cook beef with celery and onion until onion is tender and beef is browned and crumbly, 7 to 10 minutes. Add tomatoes and spaghetti and cook, stirring all together, until heated through.

By Susan Wright

Ingredients

• ✓ celery
• bacon
• butter
• onion
• poultry seasoning
• white bread
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place bacon in a large skillet over medium-high heat. Cook until cooked through but still slightly soft, 5 to 10 minutes. Drain bacon slices on paper towels, retaining bacon drippings in the skillet.
3. 3 Melt butter in a separate skillet over medium-high heat; sauté onion and celery until softened, about 5 minutes. Stir cooked bacon and poultry seasoning into onion mixture, then transfer to a large bowl.
4. 4 Mix torn bread pieces into bacon-onion mixture in the bowl; fold in eggs. Spoon bread mixture into muffin cups.
5. 5 Bake in the preheated oven until tops are crispy, about 25 minutes.

By Nickolasa

Ingredients

• ✓ celery
• chicken breast
• water
• carrot
• onion
• chicken bouillon
• egg noodle

Instructions

1. 1 In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
2. 2 Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.

By Gdolapp

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• tarragon
• vegetable broth
• white wine

Instructions

1. 1 Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
2. 2 Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

By BZARNETT

Ingredients

• ✓ celery
• zucchini
• onion
• mushroom
• cheddar cheese

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

Ingredients

• ✓ celery
• chicken
• onion
• parsley
• spaghetti
• cheddar cheese
• cream of mushroom soup
• mushroom

Instructions

1. 1 Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside.
2. 2 In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9x13 inch baking dish and sprinkle with the cheese.
5. 5 Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.

By Terra Machacek

Ingredients

• ✓ celery
• water
• potato
• onion
• mixed vegetable
• cream of chicken soup
• processed cheese food

Instructions

1. 1 In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

By Kimberly M

Ingredients

• ✓ celery
• shrimp
• imitation crabmeat
• cabbage
• green onion
• mayonnaise
• white sugar

Instructions

1. 1 Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
2. 2 Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

By Jen K