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Veggie Samosas
Dinner Indian

Veggie Samosas

4.6

Prep
50 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
  2. 2 Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
  3. 3 Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
  4. 4 Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
  5. 5 Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.

By DeVera

Northern Stuffed Burgers
Dinner American

Northern Stuffed Burgers

4.3

Prep
15 min
Cook
10 min
Total
25 min

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

Barbecued Pork Chops
Dinner

Barbecued Pork Chops

3.9

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a skillet, heat a small amount of oil and brown both sides of the pork chops.
  3. 3 In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
  4. 4 Bake in oven for 90 minutes. Turn chops once during baking.

By Betty

Savory Chicken Brine
Dinner

Savory Chicken Brine

4.7

Prep
255 min
Cook
45 min
Total
300 min

Instructions

  1. 1 Remove giblets from chicken cavity, rinse chicken inside and out.
  2. 2 In a large stock pot or container, mix water, sage, celery seed, thyme, salt, sugar and soy sauce to create brine. Stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.
  3. 3 Remove chicken from the brine and rinse well inside and out. Sprinkle with 2 tablespoons of seasoned salt. Bake the chicken at 400 degrees F for 45 minutes.

By Kikkoman

Pickled Coleslaw
Dinner

Pickled Coleslaw

3.7

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
  2. 2 Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
  3. 3 Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

By Leanne Mentz

Brian's German Potato Salad
Dinner

Brian's German Potato Salad

4.4

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
  2. 2 Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
  3. 3 Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.

By Lynn

Easy Smoked Chicken Drumsticks
Dinner

Easy Smoked Chicken Drumsticks

4.0

Prep
10 min
Cook
150 min
Total
160 min

Instructions

  1. 1 Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
  2. 2 Preheat an electric smoker to 250 degrees F (120 degrees C).
  3. 3 Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

By Soup Loving Nicole

Grilled Buffalo Chicken Thighs with Blue Cheese Slaw
Dinner

Grilled Buffalo Chicken Thighs with Blue Cheese Slaw

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
  2. 2 Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
  3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  4. 4 Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. 5 Transfer chicken to a plate and serve with blue cheese slaw.

By Soup Loving Nicole

Buffalo Chicken Totchos
Dinner American

Buffalo Chicken Totchos

5.0

Prep
15 min
Cook
30 min
Total
45 min

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

Savory Pumpkin Soup with Ham
Dinner

Savory Pumpkin Soup with Ham

4.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add pumpkin, chicken broth, water, salt, pepper, and celery seed. Bring to a boil, stirring occasionally. Remove from heat; add milk and yogurt. Puree using an immersion blender until smooth. Add ham and let stand until heated through.

By Cathy

Chicken in Every Pot Pie
Dinner

Chicken in Every Pot Pie

4.2

Prep
Cook
Total

Instructions

  1. 1 In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
  2. 2 Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
  3. 3 Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
  4. 4 Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

By Debbie Rowe

Collard Greens with Turkey Bacon
Dinner

Collard Greens with Turkey Bacon

Prep
25 min
Cook
105 min
Total
130 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  2. 2 Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
  3. 3 While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
  4. 4 Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
  5. 5 Serve hot with or without some of the juice, adding more salt and pepper to taste.

By ally-gator

Mexican Medley
Dinner

Mexican Medley

4.4

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
  2. 2 Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.

By KEARNEYCHRISTIAN

Turkey Dressing Bread
Dinner

Turkey Dressing Bread

4.3

Prep
10 min
Cook
160 min
Total
170 min

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic bread setting; press Start. Check dough after 5 minutes of mixing. Add 1 to 2 tablespoons of water or flour if needed.

By Sue Cohagen Myers

Gluten-Free Chicken Pasta Salad
Dinner

Gluten-Free Chicken Pasta Salad

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
  2. 2 Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.

By linangle57

Beer Glazed Brats and Sauerkraut
Dinner European

Beer Glazed Brats and Sauerkraut

4.5

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Crush celery seeds and caraway seeds with a mortar and pestle until ground.
  2. 2 Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
  3. 3 Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
  4. 4 Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.
  5. 5 Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

By JTk364

Buttermilk Fried Chicken
Dinner American

Buttermilk Fried Chicken

3.9

Prep
Cook
Total

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

Mama H's Fooled You Fancy Slow Cooker Turkey Breast
Dinner

Mama H's Fooled You Fancy Slow Cooker Turkey Breast

5.0

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Place at least 1/2 the fresh parsley and 1/2 the dill into the bottom and slightly up the sides of a slow cooker. Scatter about 1/2 the clementine sections on top. Add turkey breast.
  2. 2 Combine onion flakes, dried parsley, turmeric, onion powder, salt, sugar, celery seed, and black pepper together in a bowl and mix well. Sprinkle generously over the turkey breast in the slow cooker.
  3. 3 Spoon dollops of cranberry sauce all over the turkey and in the corners of the slow cooker pot. Add remaining fresh parsley and dill. Finish with the remaining clementine sections. Cook on Low until turkey is no longer pink in the center and juices run clear, about 5 hours, checking after 4 1/2 hours to make sure it doesn't overcook.

By Mama H

Chicken Breasts Pierre
Dinner

Chicken Breasts Pierre

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
  2. 2 In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

By Nancy

Oven-Baked Potato Slices
Dinner American

Oven-Baked Potato Slices

4.2

Prep
15 min
Cook
40 min
Total
55 min

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

Simple Chicken Florentine Soup
Dinner

Simple Chicken Florentine Soup

4.0

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
  2. 2 Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
  3. 3 Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.

By Tricia Vaccaro-Coburn

Crabby Crusted Chickpea Cakes
Dinner

Crabby Crusted Chickpea Cakes

4.5

Prep
45 min
Cook
6 min
Total
51 min

Instructions

  1. 1 Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
  2. 2 Spread the remaining oats and bread crumbs onto a plate.
  3. 3 Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
  4. 4 Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
  5. 5 Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
  6. 6 Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

By hmacmil2

Sweet and Tangy Slow Cooker Bar-B-Q Pork
Dinner

Sweet and Tangy Slow Cooker Bar-B-Q Pork

4.5

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
  2. 2 Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
  3. 3 Cover, and cook 8 hours on Low.

By Michelle Ramey

Pheasant Pot Pie
Dinner

Pheasant Pot Pie

4.9

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
  3. 3 Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
  4. 4 Lower oven temperature to 375 degrees F (190 degrees C).
  5. 5 Press 1 pie crust into a pie plate and lightly brush with egg white.
  6. 6 Bake crust in the oven until lightly browned, about 5 minutes.
  7. 7 Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
  8. 8 Bake in the oven until top is golden brown, about 40 minutes.

By Dani Forsey Brown

Bibi's Chicken Pot Pie
Dinner

Bibi's Chicken Pot Pie

Prep
40 min
Cook
75 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Form sausage into mini meatballs and place on a rimmed baking sheet.
  3. 3 Bake in the preheated oven until nicely browned, 15 to 18 minutes. Transfer sausage to a paper towel-lined plate.
  4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Grease a deep-dish pie pan or a 2-quart casserole dish.
  5. 5 Combine boiling water and soup base in a bowl to create a double-strength chicken stock. Set aside.
  6. 6 Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms begin to soften, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  7. 7 Sprinkle 1/4 cup flour over the vegetables and stir until all are coated. Cook and stir for 2 minutes. Add reserved chicken stock and cream. Cook and stir until thickened, about 5 minutes. Stir in sausage, spinach, and cooked chicken. Pour mixture into the prepared pan.
  8. 8 Combine remaining flour, celery seed, paprika, and salt in a medium mixing bowl. Cut in shortening with a pastry knife or fork until mixture looks like coarse meal. Sprinkle ice water over flour mixture and stir unto a ball.
  9. 9 Transfer dough onto a lightly floured surface. Flour a rolling pin and roll dough into a circle large enough to cover the prepared pie pan or casserole dish. Carefully place dough on top of chicken filling and make several slits in the top.
  10. 10 Bake in the center of the preheated oven until filling is bubbly and crust is golden brown, 40 to 45 minutes. Cook on a rack for 10 minutes before serving.

By Bibi

Macaroni and Cheese III
Dinner American

Macaroni and Cheese III

4.1

Prep
15 min
Cook
10 min
Total
35 min

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

Bud's Potato Salad
Dinner American

Bud's Potato Salad

4.5

Prep
15 min
Cook
20 min
Total
800 min

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

Restaurant-Style Prime Rib Roast
Dinner American

Restaurant-Style Prime Rib Roast

4.5

Prep
10 min
Cook
270 min
Total
490 min

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