Type what you have

Ingredients

• ✓ celery seed
• ground beef
• garlic powder
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a large bowl, combine the ground beef with the garlic powder, ground black pepper and celery seed to taste. Mix well and form into 8 flat patties.
3. 3 Spread 4 of the patties with your favorite condiments, then place the 4 remaining patties over these and seal the edges.
4. 4 Grill over high heat for 5 minutes per side, or to desired doneness. Use either two spatulas to turn, or you could use a fish basket.

By Dan

Ingredients

• ✓ celery seed
• potato nugget
• chicken breast
• olive oil
• buffalo wing sauce
• monterey jack cheese
• ranch dressing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ celery seed
• chicken
• buttermilk
• garlic powder
• onion powder
• poultry seasoning
• vegetable oil
• tempura batter mix

Instructions

1. 1 Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
2. 2 In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.

By Kikkoman

Ingredients

• ✓ celery seed
• baking potato
• garlic powder
• black pepper
• paprika
• cayenne pepper
• salt
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
3. 3 Pour the entire contents of the bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
4. 4 Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
5. 5 Remove from the oven. Let cool slightly and transfer into a serving dish.

By Jodster

Ingredients

• ✓ celery seed
• macaroni
• cheddar cheese
• yogurt
• butter
• tomato
• salt
• black pepper
• basil

Instructions

1. 1 In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
2. 2 In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
3. 3 Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.

By Lucille Paquette

Ingredients

• ✓ celery seed
• potato
• water
• white wine vinegar
• sugar
• onion
• salt
• pepper
• mayonnaise

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 allow to cool.
2. 2 Slice cooled potatoes and layer in a large bowl or dish.
3. 3 In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
4. 4 Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

By DIANA_LESLIE

Ingredients

• ✓ celery seed
• prime rib roast
• aluminum foil
• all-purpose flour
• black pepper
• salt
• paprika
• onion powder
• garlic powder

Instructions

1. 1 Remove rib roast from the refrigerator. Allow it to come to room temperature for about 3 hours, depending on its size.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
3. 3 Place rib roast onto the prepared roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a bowl. Coat roast all over with flour mixture.
4. 4 Roast in the preheated oven until cooked to your desired degree of doneness, about 4 1/2 hours (20 minutes a pound) for medium-rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (49 degrees C) for medium-rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well-done.
5. 5 Cover roast with aluminum foil. Let rest on the counter in a warm spot for 30 minutes to 1 hour before slicing.
6. 6 Serve and enjoy!

By Barbara Conrad

Ingredients

• ✓ celery seed
• cooking spray
• salmon fillet
• lemon
• dill weed
• dijon mustard
• dill pickle
• onion
• tomato
• sport pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
3. 3 Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.
4. 4 Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
5. 5 Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.

By CARMOMOF4

Ingredients

• ✓ celery seed
• vegetable oil
• white sugar
• cider vinegar
• salt
• paprika
• onion powder
• broccoli
• mushroom
• green onion

Instructions

1. 1 Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
2. 2 Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.

By Wendi Galligan Abeberry

Ingredients

• ✓ celery seed
• green cabbage
• garlic
• salt
• grapeseed oil
• mayonnaise
• apple cider vinegar
• paprika
• white pepper
• white sugar

Instructions

1. 1 Place shredded cabbage into a large bowl.
2. 2 Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
3. 3 Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

By crancherry

Ingredients

• ✓ celery seed
• vegetable oil
• chicken breast
• mayonnaise
• water chestnut
• pimento pepper
• almond
• lemon juice
• garlic salt
• cheddar cheese
• french-fried onion ring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Heat the oil in a skillet over medium heat. Place chicken in skillet, and cook 10 minutes, or until juices run clear. Drain, and transfer to the prepared casserole dish. Mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. Season with garlic salt to taste. Layer with cheese, and top with French-fried onion rings.
3. 3 Bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. If rings start to get too brown, put foil on casserole or lower oven rack. Watch carefully, or onion rings will burn.

By mharbold

Ingredients

• ✓ celery seed
• potato
• egg
• celery
• onion
• sweet pickle relish
• mayonnaise
• mustard
• garlic
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain, then cool, peel, and chop.
2. 2 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let stand for 15 minutes. Remove eggs from the hot water, cool under cold running water, and peel. Chop the whites; discard the yolks or save for another use.
3. 3 Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.

By MakeItHealthy

Ingredients

• ✓ celery seed
• elbow macaroni
• egg
• mayonnaise
• tomato
• celery
• onion
• radish
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain; return macaroni to the pot.
2. 2 Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let stand in hot water for 10 minutes. Drain, cool under cold running water, peel, and dice.
3. 3 Stir mayonnaise into macaroni until creamy; stir in eggs. Fold in tomatoes, celery, onion, and radishes until combined. Transfer to a serving bowl; season with salt, black pepper, and celery seeds.

By Terri Hurt

Ingredients

• ✓ celery seed
• vegetable oil
• onion
• vegetable broth
• gnocchi
• half-and-half
• bacon
• cheddar cheese
• chive
• salt
• black pepper

Instructions

1. 1 Heat oil in a soup pot over medium-high heat. Add onion and celery seed. Cook until onion is soft and translucent, about 4 minutes. Pour in broth and bring to a boil. Add gnocchi and cook for 3 minutes. Stir in half-and-half and 1/2 of the bacon. Remove from heat and stir in 3/4 of the Cheddar cheese until melted. Let sit to thicken, about 5 minutes.
2. 2 Ladle soup into bowls and top with remaining bacon, Cheddar cheese, and chives. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ celery seed
• brussels sprout
• carrot
• red cabbage
• salad dressing
• mayonnaise
• canola oil
• apple cider vinegar
• salt
• black pepper
• cranberry

Instructions

1. 1 Combine Brussels sprouts, carrots, and cabbage in a large bowl. Combine salad dressing, mayonnaise, canola oil, vinegar, celery seed, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss well to combine. Add dried cranberries and toss again.

By Cheryl King

Ingredients

• ✓ celery seed
• cornmeal
• paprika
• thyme
• salt
• onion powder
• garlic powder
• black pepper
• catfish fillet
• skim milk
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Whisk cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and black pepper together in a shallow dish. Dip catfish fillets in milk. Press into cornmeal mixture and coat liberally; place on the prepared baking sheet. Coat tops of fillets with cooking spray until wet.
3. 3 Bake in the preheated oven until fillets easily flake with a fork, about 15 minutes.

By Mrs Hermes

Ingredients

• ✓ celery seed
• onion
• pork belly
• water
• vegetable broth
• white wine
• split pea
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Cook and stir onion and pork belly in a large pot over medium heat until onion is translucent and pork is browned, 10 to 15 minutes. Add water, vegetable broth, and white wine, then stir in split peas, thyme, celery seed, and bay leaves. Season with salt and pepper and bring to a boil.
2. 2 Reduce the heat, cover, and simmer, stirring occasionally, until flavors have combined, about 2 hours. Remove bay leaves before serving.

By vkarlson

Ingredients

• ✓ celery seed
• elbow macaroni
• edamame
• mayonnaise
• paprika
• salt
• black pepper
• chicken
• egg
• cheddar cheese
• green onion
• sunflower seed kernel

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water, drain, and set aside.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water for 10 minutes; drain. Rinse with cold water, drain, and set aside.
3. 3 Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.
4. 4 Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
5. 5 Chill in the refrigerator until cold, 30 to 60 minutes.

By Karebear98

Ingredients

• ✓ celery seed
• vegetable oil
• vinegar
• white sugar
• garlic
• salt
• black pepper
• mustard
• napa cabbage
• blue cheese
• almond
• green onion

Instructions

1. 1 Combine oil, vinegar, sugar, garlic, celery seed, salt, black pepper, and mustard in a jar. Cover jar tightly with a lid; shake until well blended. Refrigerate vinaigrette until ready to use.
2. 2 Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour vinaigrette over salad just before serving; toss to combine.

By Mary

Ingredients

• ✓ celery seed
• apple
• onion
• garlic
• tomato paste
• sage
• anise seed
• marjoram
• allspice
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from the heat and let cool for 10 minutes.
2. 2 Pulse chicken thighs in a food processor until coarsely chopped, then process until ground. Transfer to a bowl and fold in apple mixture until well combined.
3. 3 Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture to make 11 more patties.
4. 4 Preheat a large nonstick skillet over medium heat. Add four patties and cook until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate. Wipe out the skillet and repeat to cook the remaining patties.

By Scott Simmons

Ingredients

• ✓ celery seed
• cooking spray
• malt vinegar and sea salt chips
• egg white
• cod
• coleslaw mix
• green onion
• greek yogurt
• honey mustard
• apple cider vinegar
• salt
• black pepper
• slider bun

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
2. 2 Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
3. 3 Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
4. 4 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
5. 5 While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
6. 6 Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

By Soup Loving Nicole

Ingredients

• ✓ celery seed
• ground turkey
• onion
• green bell pepper
• tomato
• ketchup
• barbecue sauce
• yellow mustard
• vinegar
• black pepper
• red pepper flakes
• hamburger bun

Instructions

1. 1 Heat a nonstick skillet over medium heat. Cook and stir turkey, onion, bell pepper, and tomato in the hot skillet until turkey is crumbly and no longer pink, about 5 minutes.
2. 2 Stir ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes into turkey in the skillet. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
3. 3 Serve turkey mixture on toasted hamburger buns.

By Rebekah97

Ingredients

• ✓ celery seed
• apple cider vinegar
• olive oil
• lemon juice
• red onion
• lemon
• fresno chile
• garlic
• bay leaf
• caper
• lemon zest
• seafood seasoning
• shrimp

Instructions

1. 1 Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
2. 2 Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
3. 3 Serve chilled.

By Nicole McLaughlin

Ingredients

• ✓ celery seed
• olive oil cooking spray
• chicken
• chicken gravy
• cream of chicken soup
• evaporated milk
• sage and onion stuffing mix
• onion
• garlic
• black pepper
• potato nugget
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes.
3. 3 Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined.
4. 4 Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.
5. 5 Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.

By Carolyn Coleman

Ingredients

• ✓ celery seed
• red bean
• onion
• garlic
• salt
• sugar
• cumin
• cayenne pepper
• red pepper flakes
• bay leaf
• ham hock
• smoked sausage
• rice

Instructions

1. 1 Pick over dried beans and soak them in water overnight.
2. 2 The next day, drain off the soaking water, and place beans in a large pot or slow cooker. Cover with water and stir in dried onion and garlic. Season with salt, sugar, celery seed, cumin, cayenne pepper, red pepper flakes, and bay leaf. Add in ham hock and push down into beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
3. 3 Stir in smoked sausage, simmer for 20 more minutes; serve over hot cooked rice.

By Donna Gandy

Ingredients

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

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine chicken, carrots, peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.
3. 3 Meanwhile, melt butter in a separate saucepan over medium heat. Add onion; cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, black pepper, and celery seeds.
4. 4 Slowly stir in chicken broth and milk.
5. 5 Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.
6. 6 Place 1 crust in a 9-inch pie plate; add chicken and vegetables to the crust. Pour hot broth mixture over top.
7. 7 Cover pie with top crust, seal the edges, and trim any excess dough. Make several small slits in top crust to allow steam to escape.
8. 8 Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
9. 9 Enjoy!

By Robbie Rice

Ingredients

• ✓ celery seed
• butter
• margarine
• olive oil
• onion
• garlic
• tomato
• water
• sugar
• oregano
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent, about 5 minutes.
3. 3 Add tomatoes, water, sugar, celery seed, oregano, red pepper flakes, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
4. 4 Remove from heat and purée with an immersion blender. Reheat soup until warm and season with salt and pepper.

By Barbara Sauermann

Ingredients

• ✓ celery seed
• coleslaw mix
• red onion
• apple cider vinegar
• olive oil
• mustard
• white sugar
• salt
• black pepper
• cod
• blackening seasoning
• paprika
• olive oil
• hamburger bun

Instructions

1. 1 Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
2. 2 Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
4. 4 Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

By Soup Loving Nicole

Ingredients

• ✓ celery seed
• paprika
• onion powder
• kosher salt
• white pepper
• black pepper
• cayenne pepper
• oregano
• thyme
• garlic powder
• tilapia fillet
• vegetable oil
• white bread
• lemon

Instructions

1. 1 Mix together paprika, onion powder, salt, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed, and garlic powder in a large, shallow dish. Place tilapia fillets into the dish and coat well with spice mixture; allow to sit at room temperature for no more than 30 minutes.
2. 2 Heat a heavy skillet over high heat. Add oil and heat until almost smoking. Place fillets in hot oil and cook until opaque and fish flakes easily with a fork, about 3 minutes per side.
3. 3 Remove fillets onto white bread slices on a serving platter. Pour pan juices over the top and squeeze lemon juice all over.

By Six Pack To Go

Ingredients

• ✓ celery seed
• cream of chicken soup
• chicken broth
• milk
• vegetable oil
• onion
• celery
• chicken breast
• black pepper
• all-purpose flour
• baking powder
• salt
• milk
• vegetable oil

Instructions

1. 1 In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
2. 2 Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
3. 3 To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
4. 4 Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

By LINDAHU