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Zesty Celery Sour
Drink

Zesty Celery Sour

5.0

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Place celery, celery seed, and salt in a food processor. Pulse several times until completely blended. Press mixture through a fine mesh strainer with the back of a wooden spoon into a bowl; you will be left with about 1/2 cup of liquid.
  2. 2 Place celery liquid and sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved, about 3 minutes. Remove from heat. Refrigerate until needed.
  3. 3 Place ice, vodka, 3/4 fluid ounce celery simple syrup, lemon juice, and 2 jalapeno slices in a cocktail shaker. Shake for 30 seconds; strain into an ice-filled cocktail tumbler. Garnish with remaining jalapeno slice.

By France Cevallos

Spicy Tomato Cooler
Drink

Spicy Tomato Cooler

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir tomato-vegetable juice cocktail, beef broth, steak sauce, lime juice, hot pepper sauce, horseradish, and celery salt together in a pitcher.
  2. 2 Fill 2 cocktail glasses with crushed ice. Pour cooler over ice; garnish with celery stalks and lime slices.

By lutzflcat

Classic Canadian Caesar
Drink American

Classic Canadian Caesar

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Wet the rim of a cocktail glass with lime wedge; set lime wedge aside for garnish.
  3. 3 Place celery salt in a small dish; press the rim of the glass into salt to coat. Add ice to the glass.
  4. 4 Pour vodka, Worcestershire sauce, and hot pepper sauce over ice.
  5. 5 Top with tomato-clam juice.
  6. 6 Garnish with lime wedge and celery stick. Serve with a straw.

By ambibambi

Bloody Mary Cocktail
Drink American

Bloody Mary Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
  2. 2 Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into the reserved ice-filled pint glass or goblet.
  3. 3 Garnish with celery stalk.

By Allrecipes

Classic Bloody Mary
Drink American

Classic Bloody Mary

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour salt onto a small plate. Moisten the rim of a glass and press into the salt. Fill the glass with ice cubes.
  3. 3 Fill a cocktail shaker with ice cubes; add vegetable juice cocktail, vodka, Worcestershire sauce, hot pepper sauce, salt, and pepper. Cover and shake until the outside of shaker has frosted, about 20 seconds.
  4. 4 Strain Bloody Mary into the prepared glass. Garnish with celery stalk and olives.
  5. 5 Enjoy!

By annie

Spicy Red Snapper (Bloody Mary with Gin)
Drink

Spicy Red Snapper (Bloody Mary with Gin)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

By fouab

Chef John's "Sunset" Michelada
Drink American

Chef John's "Sunset" Michelada

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
  2. 2 Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
  3. 3 Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

By John Mitzewich

Homemade Vegetable Juice Cocktail
Drink American

Homemade Vegetable Juice Cocktail

4.6

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
  2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
  3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
  5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Dill Pickle Bloody Mary
Drink American

Dill Pickle Bloody Mary

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
  2. 2 One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
  3. 3 Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
  4. 4 Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

By Buckwheat Queen

Creamy Roasted Parsnip Soup
Drink European

Creamy Roasted Parsnip Soup

4.7

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
  3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
  4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
  5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
  6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
  7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
  8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Copycat V8 Juice
Drink American

Copycat V8 Juice

4.1

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
  3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
  4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
  5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
  6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Chicken Enchilada Soup for the Stovetop
Dinner Mexican

Chicken Enchilada Soup for the Stovetop

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

By SlimCookins

Tex-Mex Tuna Salad
Lunch Mexican

Tex-Mex Tuna Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
  2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
  3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie

Green Chile Stew with Pork
Dinner Mexican

Green Chile Stew with Pork

4.3

Prep
25 min
Cook
120 min
Total
145 min

Instructions

  1. 1 In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  2. 2 Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
  3. 3 Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

By Bob Cody

Hamburger Casserole
Dinner Mexican

Hamburger Casserole

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 In a large skillet over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside.
  3. 3 In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce, and taco seasoning mix. Mix well and place entire mixture into a 10x15-inch baking dish.
  4. 4 Bake in the preheated oven until thoroughly heated and bubbling, about 20 minutes.

By Sara

Chili Casserole
Dinner Mexican

Chili Casserole

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
  3. 3 Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
  4. 4 Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

By Sara

Slow Cooker Salsa Chicken
Dinner Mexican

Slow Cooker Salsa Chicken

4.5

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
  2. 2 Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
  3. 3 Shred the chicken with 2 forks and stir with the salsa mixture.

By Carajeanne

Pollo Adobado
Dinner Mexican

Pollo Adobado

4.5

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place tomatoes, celery, carrot, onion, 2 guajillo peppers, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 15 to 20 minutes. Drain and transfer to a blender or the bowl of a food processor.
  3. 3 Add chicken stock, remaining 2 guajillo peppers, and chicken bouillon to the blender; blend until smooth.
  4. 4 Place chicken in a baking dish; pour guajillo sauce over and around chicken until completely covered. Top with bay leaves.
  5. 5 Bake in the preheated oven until chicken is no longer pink at the bones and the juices run clear, about 60 minutes, stirring sauce every 20 minutes. An instant-read thermometer inserted near, but not touching bones, should read 165 degrees F (74 degrees C).

By Francisco Noriega

Ceviche
Dinner Mexican

Ceviche

4.4

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse scallops and place in a medium bowl.
  3. 3 Pour lime juice over scallops; scallops should be completely immersed in lime juice.
  4. 4 Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
  5. 5 Discard 1/2 of the lime juice from the bowl.
  6. 6 Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
  7. 7 Serve and enjoy!

By Star Pooley

Healthy Red Beans and Rice
Dinner Mexican

Healthy Red Beans and Rice

3.5

Prep
10 min
Cook
60 min
Total
550 min

Instructions

  1. 1 Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
  2. 2 Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and simmer, stirring frequently, for 30 minutes.
  3. 3 Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf.
  4. 4 Serve over cooked rice.

By Dale Tadlock

Lengua (Beef Tongue) Stew
Dinner Mexican

Lengua (Beef Tongue) Stew

4.5

Prep
10 min
Cook
150 min
Total
160 min

Instructions

  1. 1 Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
  2. 2 Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.

By Dasha