3,889 celery recipes

This is probably the best scalloped potatoes I've had. We made our own cream of mushroom soup with dried wild mushrooms (see recipe link below). Tons of rich mushroom flavor that was embedded in the potatoes along with a nice cheesy flavor throughout. We used a nice old cheddar. The paprika was a nice touch and it ended up giving the potatoes a very rich color (see photos).

Loaded with Asian flavours! Garlic, ginger, and soy highlight this easy to make stir-fried chicken and vegetable dish that surely satisfies everyone's appetite!

Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.

Butternut Squash Soup with Celery and Carrots recipe

A very tasty and light soup, and also packed with goodness. It certainly helped me use up some of the garden-fresh tomatoes that tasted amazing, and it warmed me up instantly, an ideal soup for fall.

The way my Grandma used to make it. Very hearty and comforting.

This is my rendition of a recipe from an old Campbell's Soup cook book.

Authentic version of the Benihana Ginger Salad dressing served at the Benihana hibachi grill restaurants. This ginger infused, slightly sweet and slightly tangy salad dressing transforms a simple iceberg lettuce salad into a refreshing start to any meal.

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

This delicious chicken veggie stir-fry is packed with goodness, and it takes less than 15 minutes to make. Serve it with cooked brown rice to complete the meal.

Bought a small bag of mini cucumbers, made this pickle recipe, and it was sweet, a bit sour and crunchy. Delicious with most of the meals.

Homemade hog head cheese

Sweet Gherkin Pickles recipe

Such a flavorful and refreshing rice salad that is ideal on a warm spring day or a hot summer day, especially it's best served once chilled. Feel free to add cucumber, radishes or any your favorite spring veggies.

Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.