CELERY SEED BREAD
This quick, easy bread is a family favorite with just about any Italian meal.-Norma Erne, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend. Spread on cut sides of each roll. Place on baking sheet; broil until golden brown.
Nutrition Facts : Calories 275 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 415mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
BRAISED CELERY WITH LENTILS AND GARLIC
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.
Provided by Anna Stockwell
Categories Olive Oil Celery Garlic White Wine Herb Egg Wheat/Gluten-Free Dairy Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
- Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.
CELERY TOASTS
This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding."
Provided by Gabrielle Hamilton
Categories finger foods, appetizer
Time 12m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Toast the bread to golden. Butter generously, "wall to wall." Lay cheese slices on top of buttered toast, neatly, evenly.
- In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.
- Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.
- Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.
CELERY SEED BREAD
Make and share this Celery Seed Bread recipe from Food.com.
Provided by tuttifrutti1
Categories Breads
Time 15m
Yield 8 slices
Number Of Ingredients 5
Steps:
- In mixing bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend.
- Spread on cut side of each roll.
- Place on baking sheet.
- Broil until golden brown.
Nutrition Facts : Calories 137.1, Fat 9.6, SaturatedFat 5.7, Cholesterol 22.9, Sodium 164.6, Carbohydrate 10.7, Fiber 0.5, Sugar 1.4, Protein 2.2
TRADITIONAL BREAD AND CELERY STUFFING
Stuffing, dressing... whatever you call it, and however you make it, it's all a part of our holiday tradition. Here is a recipe for a traditional bread and celery stuffing that was passed from my grandmother, to my mother, then to me. Moist and flavorful, you're sure to love it.
Provided by Marie
Time 2h5m
Yield 10
Number Of Ingredients 8
Steps:
- Empty 2 cups of broth and butter into a medium pan over medium heat. Add onions and cook for about 20 minutes.
- While onions cook, tear the bread into a very large mixing bowl. You don't want large pieces of crust or heel. This part of the bread doesn't absorb as well. The regular bread parts can be torn into large pieces, about 4 pieces per slice. Don't mush the bread, tear easily. Squeeze and crush the crackers in the sleeve and empty into the mixing bowl. Empty all contents of boxed stuffing into the bowl.
- After the onion has cooked, add the celery. Cook for another 10 to 15 minutes, turn heat off, and let cool, 10 to 15 minutes.
- While your mixture is cooking, preheat the oven to 350 degrees F (175 degrees C) and spray a roasting pan with nonstick spray.
- Empty one ladleful of stock at a time over the bread. After each, use a fork to softly fold/fluff the bread mixture. Don't stir or mash. Bread tearing while folding/fluffing is okay, but you don't want it mashed up or doughy. Then, add more broth to the mixture, fold/fluff, and wait about 30 seconds for absorption between adding more. The stuffing should hold together and be moist.
- Empty mixture into the sprayed roasting pan. Using your fork, softly fluff over the mixture until it covers the pan. Add little amounts of broth at a time and use the fork to pick up/fluff until you just start to see it not absorbing. Cover the pan with aluminum foil.
- Bake in the preheated oven for 45 minutes. Uncover and continue to bake until lightly browned, about 5 minutes more.
Nutrition Facts : Calories 359 calories, Carbohydrate 56.6 g, Cholesterol 14 mg, Fat 10.1 g, Fiber 2.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 1269.9 mg, Sugar 4.9 g
CELERY BREAD (BREAD MACHINE)
I love celery and this bread fits the bill. It's great toasted. I love to make my tuna fish sandwiches on this. It has a nice light texture. I found the recipe somewhere on the internet. It makes a 1 1/2 pound loaf. Cook time is approximate time for the bread machine.
Provided by luvmybge
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Add all the ingredients in the order listed.
- Select white bread and push"Start.
- "I use a Breadman Ultimate machine and I set it for a 1-1/2 pound loaf/light crust/white bread.
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