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Chickpea and Edamame Salad
Lunch Asian

Chickpea and Edamame Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Smoky Chicken Salad
Lunch

Smoky Chicken Salad

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
  2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
  3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
  4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
  5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Cream Of Dill Pickle Soup
Lunch

Cream Of Dill Pickle Soup

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
  2. 2 Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
  3. 3 Stir celery salt into soup and bring to a simmer.
  4. 4 Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

By Captain K

Low-Carb Slow Cooker Chicken Soup
Lunch

Low-Carb Slow Cooker Chicken Soup

3.5

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
  2. 2 Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

By Doc Eggs

Andrea's Broccoli Slaw
Lunch

Andrea's Broccoli Slaw

4.7

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

By Andi

Chicago-Style Hot Dog
Lunch American

Chicago-Style Hot Dog

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside.
  2. 2 Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes.
  3. 3 Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!

By elsaw

Tangy Pesto Potato Salad
Lunch American

Tangy Pesto Potato Salad

4.0

Prep
15 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
  2. 2 Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

By ELKEHINZE

Pat's Baked Potato Salad
Lunch American

Pat's Baked Potato Salad

4.3

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
  2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  4. 4 Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
  5. 5 Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

By lutzflcat

Special Lobster Bisque
Lunch American

Special Lobster Bisque

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Stir in flour, salt, pepper, and celery salt until well blended. Gradually stir in the milk so that no lumps form. Stir in the chicken stock and cook over low heat, stirring constantly, until the soup begins to thicken.
  2. 2 Add onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through, and serve.

By Tara Edwards

Homemade Deviled Ham Spread
Lunch American

Homemade Deviled Ham Spread

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine ham, mayonnaise, mustard, garlic powder, onion powder, celery salt, black pepper, paprika, hot pepper sauce, and caraway seeds in a large bowl.
  2. 2 Purée ham mixture using an immersion blender or food processor until reaches desired texture. Stir in onion and celery. Refrigerate until chilled before serving.

By furusob

Summer Pasta Salad I
Lunch American

Summer Pasta Salad I

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
  3. 3 In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

By TINA B

Nikki's Creamy Crock Pot Potato Soup
Lunch American

Nikki's Creamy Crock Pot Potato Soup

4.3

Prep
30 min
Cook
190 min
Total
220 min

Instructions

  1. 1 Preheat a large slow cooker by turning it to the High setting and covering with the lid.
  2. 2 Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
  3. 3 While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
  4. 4 Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

By Nikki

Frosted Sandwich Loaf
Lunch American

Frosted Sandwich Loaf

4.7

Prep
60 min
Cook
Total
90 min

Instructions

  1. 1 Mix together ground ham, 1/2 cup salad dressing, 3 tablespoons relish, and onion in a small bowl until well combined. Set aside in the refrigerator.
  2. 2 Mix together ground bologna, 1/2 cup salad dressing, and 3 tablespoons relish in a second bowl until well combined. Set aside in the refrigerator.
  3. 3 Stir together 1 package cream cheese, walnuts, green olives, and 2 tablespoons milk in a third bowl until well combined. Set aside in the refrigerator.
  4. 4 Mix together Cheddar cheese, 1 package cream cheese, 3 tablespoons salad dressing, onion salt, garlic salt, and celery salt in a fourth bowl until well combined. Set aside in the refrigerator.
  5. 5 Spread ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread and top with another slice. Spread the next slice with nut spread, then top with another slice of bread. Top this slice with Cheddar cheese spread. Top with one more slice of bread. Smooth the sides with a large spatula or knife and refrigerate for about 30 minutes before 'frosting' the outside.
  6. 6 Mix together 2 packages cream cheese and enough milk to make it spreadable. Frost the sides of loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

By EWEDIN31

Bratwurst, Sauerkraut and Bean Casserole
American

Bratwurst, Sauerkraut and Bean Casserole

4.2

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
  2. 2 Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
  3. 3 Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

By MLTDEBBIE

Simple Baked Parmesan Chicken
Dinner

Simple Baked Parmesan Chicken

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.
  2. 2 Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.
  3. 3 Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By roadrunner8

Bloody Mary Bites
Appetizer

Bloody Mary Bites

3.9

Prep
3 min
Cook
720 min
Total
723 min

Instructions

  1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
  2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Easy and Quick Clam Dip
Appetizer American

Easy and Quick Clam Dip

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

By Fitz

Fabienne's Hasselback Potatoes
Dinner

Fabienne's Hasselback Potatoes

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Thinly slice each potato several times, stopping just short of cutting all the way through.
  3. 3 Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add potatoes, seal the bag, and shake to coat completely.
  4. 4 Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over potatoes.
  5. 5 Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with a knife, 30 to 40 minutes more.

By Fabienne Riesen

Snoogy Chicken

Snoogy Chicken

4.1

Prep
5 min
Cook
70 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Stir the tomato soup, brown sugar, vinegar, chili powder, celery salt, salt, and soy sauce together in a casserole dish. Lie the chicken into the mixture; turn to coat on all sides. Cover the dish with aluminum foil.
  3. 3 Bake in the preheated oven for 30 minutes. Turn the oven off and allow the chicken to continue to cook in the oven until it is no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Midg

BBQ Beef Brisket Sandwiches
Dinner

BBQ Beef Brisket Sandwiches

4.5

Prep
20 min
Cook
545 min
Total
565 min

Instructions

  1. 1 Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.
  2. 2 Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
  3. 3 Transfer beef to a cutting board; shred into small pieces using two forks.
  4. 4 Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.
  5. 5 Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.
  6. 6 Serve beef and sauce on rolls.

By Gary

Dilly Rye Boat Dip
Appetizer

Dilly Rye Boat Dip

4.1

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Using a bread knife, remove "crown" of bread. Hollow out the inside of loaf, and cut into bite-sized cubes for dipping.
  2. 2 In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour.
  3. 3 Spoon chilled dip into hollow bread loaf, and serve with cubed bread for dipping.

By Beth

Easy 5-Ingredient Mashed Potatoes
Dinner American

Easy 5-Ingredient Mashed Potatoes

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
  2. 2 Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.

By stronglive1

Rump Roast au Jus
Dinner

Rump Roast au Jus

4.1

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Mix pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder together in a small bowl.
  2. 2 Rub seasoning mixture over surface of roast. Place roast into a slow cooker and pour in water.
  3. 3 Cover and cook on Low until meat is tender and well done, 8 to 10 hours.
  4. 4 Transfer roast to a serving platter. Skim fat from juices and strain. Serve juice with meat.

By Ardith Simon