Type what you have

Ingredients

• ✓ celery
• potato
• white bread
• onion
• salt
• pepper

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 mash.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
3. 3 In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
4. 4 Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.

By M. Craig

Ingredients

• ✓ celery
• ground beef
• green onion
• tomato
• beef broth
• bulgur
• salt
• cayenne pepper

Instructions

1. 1 Cook ground beef in a skillet over medium-high heat until crumbly and almost cooked through. Drain the grease, then reduce the heat to medium. Stir in celery, green onions, and tomato. Cook until celery is tender and beef is browned.
2. 2 While the beef is cooking, bring beef broth to a boil in a saucepan. Add bulgur wheat, cover, and reduce the heat to low. Simmer for about 10 minutes, until tender. Stir bulgur wheat into beef mixture and season with salt and cayenne pepper.

By Traveling_Is_Love

Ingredients

• ✓ celery
• butter
• onion
• garlic
• cabbage
• tomato
• salt
• pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
2. 2 Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

By Kim

Ingredients

• ✓ celery
• cabbage
• carrot
• onion
• ketchup
• tomato vegetable juice
• vegetable broth
• chicken broth
• tomato

Instructions

1. 1 Place chopped cabbage into an 8-quart soup pot.
2. 2 Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
3. 3 Microwave diced celery in 2 tablespoons water for 4 minutes on high.
4. 4 Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
5. 5 Reduce heat to simmer and cook for 2 to 3 hours.
6. 6 Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

By Carol Fetsco

Ingredients

• ✓ celery
• corned beef brisket
• pickling spice
• orange
• onion
• water
• margarine
• cabbage
• apple

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.
2. 2 Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.
3. 3 Bake in the preheated oven until meat is tender, about 4 hours.
4. 4 About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.
5. 5 Top cabbage and apples with remaining margarine and serve with sliced corned beef.

By ORIGINALSYN

Ingredients

• ✓ celery
• carrot
• onion
• leek
• pork knuckle
• vegetable shortening
• black peppercorn
• salt
• beer
• ground cumin

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422

Ingredients

• ✓ celery
• cabbage
• bacon
• vegetable oil
• onion
• green bell pepper
• white vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
2. 2 In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
4. 4 In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.

By dlynn

Ingredients

• ✓ celery
• corned beef brisket
• spice packet
• water
• onion
• carrot
• salt
• red potato
• cabbage

Instructions

1. 1 Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
2. 2 Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
3. 3 Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
4. 4 Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ celery
• butter
• onion
• green bell pepper
• garlic
• tomato
• chili powder
• beef bouillon granules
• salt
• white rice

Instructions

1. 1 Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

By Cathy C

Ingredients

• ✓ celery
• lamb meat
• onion
• potato
• carrot
• parsley
• salt
• pepper
• beef stock
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Layer lamb, onion, potatoes, carrot, and celery in an oven-proof pot or casserole dish. Season each layer with parsley, salt, and pepper as you go. Pour in beef stock and cover tightly.
3. 3 Bake in the preheated oven until lamb is very tender, about 1 ½ to 2 hours. Divide into bowls and garnish with additional parsley.

By MICHELLE0011

Ingredients

• ✓ celery
• corned beef brisket
• pickling spice
• carrot
• red potato
• onion
• savoy cabbage
• irish stout beer
• water
• horseradish
• sour cream

Instructions

1. 1 Place the corned beef into the bottom of a large slow cooker.
2. 2 Scatter the pickling spice over the brisket.
3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
4. 4 Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
5. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
7. 7 Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
8. 8 Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
9. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

By SarahLayne

Ingredients

• ✓ celery
• irish stout beer
• cream of mushroom soup
• onion
• onion soup mix
• garlic
• beef chuck roast
• salt
• black pepper
• baby red potato
• baby carrot

Instructions

1. 1 Mix together beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker until combined. Season beef chuck roast with salt and pepper; place in the slow cooker. Arrange potatoes and carrots around roast.
2. 2 Cook on Low for 6 hours.
3. 3 Add celery to the slow cooker. Continue cooking until roast falls apart easily and potatoes are softened, about 2 hours more. Serve meat and vegetables with gravy on top.

By Lisa Marie

Ingredients

• ✓ celery
• chicken thigh
• water
• onion
• barley
• chicken broth
• leek
• parsley
• salt
• black pepper
• thyme

Instructions

1. 1 Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. 2 Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3. 3 Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.

By briony

Ingredients

• ✓ celery
• beef brisket
• water
• coconut milk
• tomato paste
• fish sauce
• red curry paste
• coriander
• bay leaf
• onion
• carrot
• potato
• cabbage

Instructions

1. 1 Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
2. 2 Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
3. 3 Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.

By John Mitzewich

Ingredients

• ✓ celery
• mild sausage
• kielbasa smoked sausage
• potato
• water
• chicken broth
• heavy cream
• chicken bouillon
• garlic
• salt
• black pepper
• garlic powder
• crushed red pepper

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot pot until browned, 5 to 7 minutes. Drain grease.
2. 2 Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 hour 30 minutes.

By Lori

Ingredients

• ✓ celery
• butter
• onion
• carrot
• garlic
• red potato
• vegetable broth
• beer
• mustard
• cabbage
• corned beef
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
2. 2 Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
3. 3 Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ celery
• beef shank
• water
• onion
• carrot
• bay leaf
• beet
• cabbage
• white vinegar
• salt
• black pepper
• sour cream
• dill

Instructions

1. 1 Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side. Add water, onion, carrots, celery, and bay leaf; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. 2 Combine beef broth, beets, and cabbage in the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
3. 3 Serve soup in bowls garnished with sour cream and dill.

By John Mitzewich

Ingredients

• ✓ celery
• vegetable oil
• chicken
• leek
• onion
• salt
• water
• chicken bouillon granules
• nutmeg
• flour
• lemon juice
• heavy cream
• egg yolk
• parsley

Instructions

1. 1 Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
2. 2 In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
3. 3 In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
4. 4 Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

By Rayna Jordan

Ingredients

• ✓ celery
• butter
• yellow onion
• leek
• garlic
• vegetable stock
• potato
• vegetable stock
• baby carrot
• green onion
• heavy cream
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. 2 Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3. 3 Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4. 4 Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
5. 5 Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
6. 6 Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
7. 7 Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
8. 8 Season with salt and pepper; top with Cheddar cheese to serve.

By Erin Roberts

Ingredients

• ✓ celery
• vegetable oil
• beef stew meat
• bacon
• onion
• seasoning salt
• worcestershire sauce
• beef broth
• egg noodle
• butter
• mushroom
• cornstarch
• water
• sour cream

Instructions

1. 1 In a large Dutch oven heat oil over high heat and brown cubed stew meat. Remove from pan. In the same pan, sauté bacon, onion, and celery until onions are translucent and bacon is fully cooked. Return browned stew meat to the pan.
2. 2 Stir in seasoning salt, Worcestershire sauce, and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
3. 3 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
4. 4 In a skillet, melt butter over medium heat and sauté mushrooms for 3 to 4 minutes. Add mushrooms to meat mixture.
5. 5 Bring meat mixture to a boil. Mix together cornstarch and water, and stir into meat mixture; stirring constantly. Stir in sour cream until creamy serve over egg noodles.

By KARENA BINKLEY

Ingredients

• ✓ celery
• vegetable oil
• beef sirloin steak
• onion
• carrot
• water
• brown gravy mix
• beef bouillon
• worcestershire sauce
• chili powder
• oregano
• potato
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a stockpot over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Stir in onion, carrots, and celery.
2. 2 Mix water, gravy mix, and bouillon together in a small bowl; pour into the stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover and simmer over low heat for 1 hour.
3. 3 Stir in potatoes. Cover and simmer until potatoes are easily pierced with a fork, about 30 minutes. Season with salt and pepper.

By cricrinapoli

Ingredients

• ✓ celery
• water
• chourico sausage
• potato
• cabbage
• carrot
• onion
• mixed vegetable
• parsley
• garlic powder
• celery salt
• red pepper
• cornstarch
• water

Instructions

1. 1 Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.

By Colleen Volcjak

Ingredients

• ✓ celery
• hot sausage
• mild sausage
• chicken tender
• shrimp
• onion
• green bell pepper
• garlic
• long grain rice
• tomato
• bay leaf
• salt
• oregano
• turmeric
• chicken broth

Instructions

1. 1 Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage pieces, and fry chicken strips in sausage drippings until browned. Remove chicken and sauté onions, green pepper, celery, and garlic for 5 minutes or until tender.
2. 2 Stir in uncooked rice, tomatoes, bay leaves, salt, oregano, and turmeric. Cook and stir for 1 minute, then mix in reserved tomato juice and chicken broth. Add chicken pieces, cover, and simmer about 20 minutes.
3. 3 Add sausage to mixture, and continue to simmer 15 minutes. Stir in the shrimp; cover and cook for 5 to 10 more minutes or until shrimp is cooked through.

By AMLOOS

Ingredients

• ✓ celery
• butter
• onion
• mushroom
• all-purpose flour
• poultry seasoning
• savory
• salt
• black pepper
• chicken broth
• cream cheese
• chicken
• mixed vegetable
• puff pastry
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
3. 3 Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
4. 4 Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.

By kikikim

Ingredients

• ✓ celery
• corned beef brisket
• spice packet
• yellow onion
• water
• kosher salt
• savoy cabbage
• carrot
• russet potato
• butter
• black pepper
• cayenne pepper
• milk
• cheddar cheese
• scallion

Instructions

1. 1 Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
3. 3 Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
4. 4 Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
5. 5 Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
6. 6 While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
8. 8 Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
9. 9 Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
10. 10 Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
11. 11 Remove from the oven and let rest for 10 minutes.
12. 12 Meanwhile, warm any remaining broth over medium-low heat.
13. 13 Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

By John Mitzewich

Ingredients

• ✓ celery
• lamb shoulder chop
• salt
• black pepper
• vegetable oil
• onion
• butter
• all-purpose flour
• chicken stock
• rosemary
• carrot
• water
• baby dutch yellow potato
• green onion

Instructions

1. 1 Season lamb shoulder chops with salt and black pepper.
2. 2 Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
3. 3 Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
4. 4 Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
5. 5 Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
6. 6 Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
7. 7 Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
8. 8 Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• cabbage
• potato
• chicken stock
• mustard
• ketchup
• salt
• black pepper
• bay leaf
• garlic
• garlic

Instructions

1. 1 Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
2. 2 Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot.
3. 3 Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By Chef Valentina

Ingredients

• ✓ celery
• red wine vinegar
• water
• white sugar
• clove
• onion
• lemon
• cinnamon
• clove
• salt
• pickling spice
• black pepper
• all-purpose flour
• rabbit
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
3. 3 Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
4. 4 Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
5. 5 In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
6. 6 Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

By NXNER

Ingredients

• ✓ celery
• ground beef
• olive oil
• onion
• green bell pepper
• flat beer
• water
• chili powder
• salt
• pepper
• parsley
• cumin
• tomato paste
• kidney bean
• sour cream

Instructions

1. 1 In a large skillet over medium heat, cook beef until brown. Drain and let cool. Rinse with water. Drain.
2. 2 In a large pot over medium heat, cook onion, bell pepper and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, salt, pepper, parsley and cumin. Reduce heat, cover and simmer 30 minutes.
3. 3 Stir in tomato paste and cook 10 minutes more.
4. 4 Stir in kidney beans and heat through. Remove from heat and stir in sour cream.

By Captain Cook

Ingredients

• ✓ celery
• beef round steak
• seasoned salt
• salt
• black pepper
• all-purpose flour
• vegetable oil
• tomato
• onion
• green bell pepper
• carrot
• beef broth
• garlic
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. 2 Cut beef into four portions; pound each to ¼-inch thickness. Season with seasoned salt, salt, and black pepper; coat evenly with about 1 tablespoon flour.
3. 3 Heat oil in a skillet over medium heat. Add beef; cook until browned completely, 3 to 5 minutes per side. Transfer to the prepared baking dish; reserve drippings in the skillet.
4. 4 Add tomatoes, onion, bell pepper, carrots, celery, beef broth, garlic, remaining 1 tablespoon flour, and Worcestershire sauce to the skillet. Bring to a boil; cook and stir for 2 minutes. Pour over beef. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until beef is completely tender, about 1 ½ hours. Sprinkle cheese over beef; continue baking, uncovered, until cheese is melted, 3 to 5 minutes.

By Al Kavalauskas