Skip to content

Type what you have

Cook with

celery ×
Chicken Salad With Thai-Flavored Dressing
Lunch Thai

Chicken Salad With Thai-Flavored Dressing

4.1

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
  2. 2 Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

By USA WEEKEND columnist Pam Anderson

Mandarin Pumpkins (Healthy Halloween Snack)
Appetizer American

Mandarin Pumpkins (Healthy Halloween Snack)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut celery into 10 small pieces to resemble stems.
  2. 2 Stick 1 celery piece into middle of each peeled mandarin orange.

By muschel

Moist and Savory Stuffing
Side Dish

Moist and Savory Stuffing

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
  3. 3 Add Swanson® Chicken Broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
  4. 4 Bake for 30 minutes or until the stuffing mixture is hot.
Instant Pot Whole Chicken
Dinner

Instant Pot Whole Chicken

3.8

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
  4. 4 Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.

By NicoleMcmom

Instant Pot Turkey Stock
Dinner

Instant Pot Turkey Stock

Prep
5 min
Cook
60 min
Total
560 min

Instructions

  1. 1 Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
  3. 3 Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.

By Soup Loving Nicole

Jalapeno Soup

Jalapeno Soup

3.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
  2. 2 Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
  3. 3 Stir in jalapenos and heat through. Serve.

By Sara

Polish Sausage Soup

Polish Sausage Soup

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 In a large pot over medium heat, combine potatoes, onion, celery, carrots and sausage. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour.

By Sweetpea

Apple Cranberry Relish

Apple Cranberry Relish

4.7

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

By Karen Dunn

Carrot and Apple Juice
Breakfast American

Carrot and Apple Juice

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

By xprincessx

Braised Celery
Dinner

Braised Celery

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
  2. 2 Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

By Rayna Jordan

Instant Pot BBQ Chicken Thighs
Dinner

Instant Pot BBQ Chicken Thighs

4.8

Prep
5 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
  2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
  6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

True Pilgrim Stuffing
Dinner

True Pilgrim Stuffing

4.4

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter in a Dutch oven over medium-low heat, and cook and stir the celery and onion for 8 to 10 minutes, until the onion is translucent.
  3. 3 In a separate skillet, cook and stir the ground beef and sausage over medium heat until the meat is browned and no longer pink inside, about 10 minutes. Drain the excess grease from the meat.
  4. 4 Place the cubed white bread into the Dutch oven with the butter, celery, and onion, add the cooked meat, and lightly stir to mix well.
  5. 5 Bake in the preheated oven until evenly browned, about 1 hour.

By MICHELLEP426

Make-Ahead Gravy

Make-Ahead Gravy

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
  2. 2 Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
  3. 3 Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
  4. 4 When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.

By College Inn Broths and Stocks

Potatoes and Corn Soup

Potatoes and Corn Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place potatoes, celery and leaves, and onion in a large pot. Pour in enough water to cover. Bring to a boil.
  2. 2 Remove celery leaves, then stir in bouillon cubes until dissolved. Mix in corn. Reduce heat to medium-low; cook until potatoes are tender, about 20 minutes.
  3. 3 Mix chives into soup; continue cooking 5 minutes more. Serve warm.

By Soraya Sanchez

Buffalo Ranch Deviled Eggs
Appetizer

Buffalo Ranch Deviled Eggs

3.8

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
  3. 3 Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

By flutewoman3

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

Stuffed Chicken
Dinner

Stuffed Chicken

4.2

Prep
Cook
Total

Instructions

  1. 1 Lightly oil grill and preheat to medium high.
  2. 2 In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
  3. 3 Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.

By Kevin Peterson

Slow Cooker Buffalo Cauliflower Casserole
Dinner

Slow Cooker Buffalo Cauliflower Casserole

4.5

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Place cauliflower florets and celery in the bottom of a slow cooker in an even layer. Top with cream cheese.
  2. 2 Whisk Buffalo wing sauce and ranch dressing together in a bowl. Stir in mozzarella cheese and pour mixture over the cauliflower. Cook on Low for 3 hours, stirring every hour.

By Soup Loving Nicole

Roasted Turkey Legs
Dinner American

Roasted Turkey Legs

4.6

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.
  3. 3 Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan. Pour in water.
  4. 4 Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.

By KERYNE

Cheese Soup V
Lunch

Cheese Soup V

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a small saucepan, combine celery, carrot and water. Bring to a boil, then reduce heat and simmer until tender.
  2. 2 Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in broth, cheese and vegetables with their liquid. Stir until cheese is melted and elements are well combined. Serve hot.

By Sara

Sausage and Dried Cranberry Stuffing
Dinner

Sausage and Dried Cranberry Stuffing

3.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  2. 2 Heat oil in a skillet over medium heat. Add onion and celery and saute for 10 minutes. Remove from the pan. Add sausage; cook and stir, breaking it up with a spoon, until browned and crumbly, 5 to 7 minutes. Return onion and celery and cook for a few more minutes.
  3. 3 Transfer sausage mixture to a bowl and add stuffing mix and cranberries; gently stir until liquid is gone and ingredients are well coated. Place in the prepared baking dish and cover.
  4. 4 Bake in the preheated oven for 30 minutes. Remove cover and bake for an additional 5 to 7 minutes.

By Mark Correira