Posts tagged Celery
February 14, 2010 · Filed under Crisp Lettuce Leaves, Shelled Shrimp, Sliced Celery, Sliced Green Onion · Tagged Celery, Cooked Rice, Curry Powder, Green Onion, Green Pepper, Herb and Garlic Dressing, Lettuce Leaves, Pepperidge Farm Seasoned Croutons, Red Pepper, Shirmp
3 cups cooked rice
1 lb. shrimp, cooked, shelled and deveined
½ cup sliced celery
½ cup sliced green onion
½ cup julienne green pepper
1/3 cup julienne red pepper
2/3 cup bottled herb & Garlic dressing
1 teaspoon curry powder
1 cup Pepperidge Farm Seasoned Croutons
Crisp lettuce leaves
In a bowl, combine first 8 ingredients. Toss to blend. Cover and refrigerate several hours to blend flavors. To serve, toss in croutons. Spoon onto lettuce leaves. Makes 4 to 6 servings.
Reference: Casseroles and One-dish-meal
February 11, 2010 · Filed under Chopped Garlic, Chopped Ginger, Grated Carrots, Medium Onion, Shredded Cabbage, slice Bean Curd, Sliced Celery, Sliced Green Beans · Tagged Carrot, Celery, Chinese Cabbage, Chinese Mushroooms, Cornstarch, Firm Bean Curd, Fresh Ginger, Garlic, Green Beans, Light Soy Sauce, Onion, Pepper, Plum Sauce, Sesame Oil, Soy Bean Sprouts, Vegetable Oil, Vegetable Stock, Water Chestnuts
3 tbsp (45 mL) vegetable oil
6 medium Chinese mushrooms,
soaked in warm water 20 minutes and sliced
2 medium onions, sliced
½ tsp (2.5 mL) chopped garlic
1 tsp (5 mL) chopped fresh ginger
2/3 lb (300 g) Chinese cabbage, shredded
1 cup (250 mL) celery, sliced
1 cup (250 mL) green beans, sliced
2 cup (250 mL) carrot, grated
2 oz (60 g) soybean sprouts
¼ lb (110 g) water chestnuts
¼ cup (60 mL) light soy sauce
1 tsp (5 mL) sesame oil
Pinch pepper
1 ½ tbsp (20 mL) cornstarch blended with
3 tbsp (45 mL) vegetable stock
12 large white or 3 tbsp (45 mL) water
¼ lb (110 g) firm bean curd, sliced
5 tbsp (75 mL) plum sauce
1 Heat oil in a wok. Fry mushrooms, onions, garlic and ginger 1 minute. Add remaining vegetables and stir-fry 2 minutes. Blend in soy sauce, sesame oil and pepper.
2 Stir in combined cornstarch and vegetable stock to thicken pan juices. Place mixture in a large pan to cool. Divide filling into twelve portions. Arrange spring roll wrappers with one corner towards you. Brush edges with egg white. Place a portion of filling onto each skin, top with sliced bean curd. Fold lower point over filling. Fold left and right points into center. Brush with egg white again. Roll up firmly and stand on sealed edge.
3 Rolls can be deep-fried two or three at a time in vegetable oil until golden, or brushed with oil and over-baked at 350°F (180°C) for 15 to 20 minutes. Serve with warm plum sauce. Serves 4-6.
Reference: “Chinese Cooking Made Easy” Douglas Marsland
February 6, 2010 · Filed under Drained Peas, Dry Mustard, Sliced Celery · Tagged Cayenne Pepper, Celery, Cheeseburger macaroni, Creamy Macaroni Salad, Green pease, Ground Beef, Hot Waer, Lemon Juice, Mayonnaise, Mustard, Salad Dressing
1 lb. ground beef
1 package Hamburger Helper mix for Cheeseburger Macaroni
3 cups hot water
1 package (10 oz) frozen green peas, thawed and drained
2 cups sliced celery
¼ cup sweet pickle relish
½ cup mayonnaise or salad dressing
1 teaspoon dry mustard
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper
Cook and stir ground beef in 10-inc skillet until brown, drain. Stir in Macaroni. Sauce Mix and water. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Mix peas, celery and relish in small bowl. Mix mayonnaise, mustard, lemon juice and cayenne mixture and vegetables into mayonnaise mixture. Serve immediately or, if desired, cover and refrigerate until chilled, at least 3 hours. Makes 4 to 5 servings.
Reference: Casseroles and One Dish Meal
January 14, 2010 · Filed under Big Tomatoes, Boiled Eggs, Chopped Red Pepper, Small Pieces Celery · Tagged Celery, Fish, hard-boiled Eggs, Mayonnaise, Miracle Salad Dressing, Pickle Relish, Red Pepper, Surprise Tomato Salad, Tomatoes, Tuna
Ingredients:
5 big tomatoes
1 can tuna fish
½ cup celery, cut into small pieces
¼ cup miracle salad dressing
3 hard-boiled eggs, cut into cubes
¼ cup chopped red pepper
¾ cup mayonnaise
¼ cup pickles, relish
Surprise Tomato Salad
1. Cut or slice tomatoes and remove seed.
2. Mix together tuna, eggs, celery and mayonnaise.
3. Season with salt and pepper.
4. Put salad dressing over the mixture.
5. Serve on lettuce leaves garnished with pipino (cucumber) slice.
6. Serve with boiled prawns.
December 1, 2009 · Filed under Cube Red Potato, Cut-up Vegetables · Tagged Bell Pepper, Celery, Green Beans, Onion, Red Potatoes, Vinegar, Wasabi Horesradish Mayonnaise
Zesty Wasabi Potato Salad
2 lbs red potatoes, cubed
3 cups cut-up vegetables (celery, green beans, bell pepper, onion)
1 cup French’s® Gourmayo Wasabi Horseradish mayonnaise
2 Tbsp vinegar
1. Cook potatoes in boiling water until tender; drain. Place in bowl with vegetables.
2. Stir mayonnaise and vinegar into vegetables; mix well. Cover and chill. Makes about 6 cups
November 17, 2009 · Filed under Chopped Green Pepper, Chopped Onion, Dice Potato, Shredded Carrots, Slice Celery · Tagged Carrots, Celery, Green Pepper, Mayonnaise, Onion, Pepper, Picnic Potato Salad, Potato Salad, Salt, Sour Cream, Sweet Pickle Relish
Picnic Potato Salad
3 cups diced cooked potatoes
1 cup sliced celery
½ cup shredded carrot
½ cup chopped green pepper
¼ cup chopped onion
½ cup mayonnaise
½ cup sour cream
¼ cup Del Monte Sweet pickle relish
1 tsp. salt & a dash of pepper
Combine potatoes, celery, carrot, green pepper and onion. Blend mayonnaise, sour cream relish, salt and pepper. Fold into potato mixture. Chill several hours. Makes six servings.
October 11, 2009 · Filed under Light Meal, Medioum Onion, Medium Heat · Tagged Celery, Ground Beef, Ground Mustard, Hamburgeg Buns, Hamburger, Ketchup, Lean Beef, Onion, Pepper, Skillet, Sloppy Joes, Vegetables, Worcestershire Sauce
Lightly toasting the hamburger buns under the broiler will add flavor and a little crunch to this favorite sandwich.
Sloppy Joes
1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
¼ cup chopped celery
1 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/8 teaspoon pepper
6 hamburger buns, split
1 Cook beef, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2 Stir in remaining ingredients except buns. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender.
3 Fill buns with beef mixture.
Source: “COCINA” Betty Crocker
February 11, 2009 · Filed under Drained Del Monte Fruit Cocktail, Grated Cheese, Medium Carrots, Sliced Diagonally Celery · Tagged Carrot, Celery, Cheese, Condensed Milk, Del Monte Fruit Cocktail, Fruit Cocktail, Fruits and Carrots Delight, Mayonnaise
1 can (850 g.) Del Monte Fruit Cocktail, drained (reserve syrup)
3 medium (400 g) carrot
1 stalk celery, sliced diagonally
¼ cup grated cheese
½ cups mayonnaise
2 tbsp. condensed milk
► Cook carrots in Fiesta Fruit Cocktail syrup for 10 minutes or until tender. Drain. Peel, then cut into cubes. Mix with DEL MONTE Fiesta Cocktail, celery and cheese. Chill.
► Combine mayonnaise and milk. Stir until well blended. Mix with fruit-carrot mixture. Chill until ready to serve.
Photo courtesy: foodmall
January 22, 2009 · Filed under Medium Onion, Sliced Carrot, Sliced Celery, Sliced Pechay Baguio, Sliced Sincamas · Tagged Breadcrumbs, Carrot, Celery, Chicharo, Clack Pepper, Corn Oil, Cornstarch, Delightful Vege Dish, Garlic, Onion, Pechay Baguio, Quail Eggs, Sincamas, Tengang Daga
Ingredients:
12 pcs quail eggs
2 pcs egg, beaten
6 tbsp breadcrumbs
2 tbsp corn oil
2 segments garlic
½ cup chicharo (50 gms)
1 pc carrot, sliced
1 pc onion, medium
¼ k pechay Baguio, sliced
¼ cup celery, sliced
3-4 pcs tengang daga (optional)
2 pcs sincamas, sliced (250 gms)
1 tbsp cornstarch, diluted with water
dash black pepper
Procedure:
- Fry a little and set aside.
- Sauté garlic and onion just enough to soften.
- Add all vegetables together or cook until tender crisp
- Add quail eggs.
Photo courtesy: flickr
January 8, 2009 · Filed under Flowerette Design Carrots, Flowerettes Cauliflower, Medium Onion, Sliced Celery, Strips Pork Lean, Strips Red Pepper · Tagged Carrots, Cauliflower, Cauliflower/Chicharo Saute, Celery, Chicharo, Corn Oil, Garlic, Onion, Pepper, Pork Lean, Red Pepper, Salt
Ingredients:
½ k cauliflower, cut into flowerettes
3 segments garlic
1 pc onion, medium
½ tsp corn oil
100 gms pork lean, strips
1 pc carrots, cut into flowerette design
½ cup chicharo
2 pcs red pepper strips
1 stalk celery, sliced
¼ tsp salt
dash pepper
Procedure:
- Separate each flowetette of cauliflower and soak in water with salt.
- Sauté garlic and onion in hearted oil.
- Add pork lean strips and cook until tender.
- Then add together all other vegetables and cover while cooking for 5 minutes.
- Adjust seasonings.
Per Serving:
5 gm fats; 10 mg cholesterol; 113 mg sodium; 80 cal calories; 5 gm carbohydrates; 8 gm protein
