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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

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

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

The Ultimate Shaken Bloody Mary
Drink

The Ultimate Shaken Bloody Mary

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.

By C R Henning

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

Bacon Balsamic Deviled Eggs
Appetizer

Bacon Balsamic Deviled Eggs

4.6

Prep
20 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.
  2. 2 While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
  3. 3 Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

By Stephanie V

Porcupines
Dinner

Porcupines

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
  3. 3 In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
  4. 4 Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

By Tara

Fabienne's Bison Meatballs
Dinner

Fabienne's Bison Meatballs

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.
  2. 2 Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Fabienne Riesen

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

Sour Cream Marinated Chicken II
Dinner

Sour Cream Marinated Chicken II

4.4

Prep
15 min
Cook
70 min
Total
565 min

Instructions

  1. 1 To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
  4. 4 Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

By Chris Boyer

Pork Tenderloin with Apple Cider Au Jus
Dinner

Pork Tenderloin with Apple Cider Au Jus

5.0

Prep
5 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
  3. 3 Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
  4. 4 Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
  5. 5 Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
  6. 6 Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
  7. 7 Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.

By Bren

Taco Meat
Dinner Mexican

Taco Meat

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.

By Natalie

Halloween Eye of Newt
Dinner American

Halloween Eye of Newt

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely.
  3. 3 Peel and slice in half lengthwise. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring.
  4. 4 Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon.
  5. 5 Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

By ANGELA O