Stuffed Celery Stalks Recipes

Steps:

• Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

Steps:

• Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
• Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

Steps:

• In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.

Steps:

• To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
• Season with the kosher salt, black pepper and smoked paprika.
• Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
• The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
• To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
• Season the mixture with the Worcestershire, chives, salt and black pepper.
• To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.

Steps:

• Spoon sandwich spread evenly into hollow centers of celery stalks; sprinkle with cheese.
• Cut each stalk crosswise into 3 pieces.
• Serve immediately. Or, cover and refrigerate up to 2 hours before serving.

Steps:

• In a small bowl, blend first five ingredients; stuff into celery pieces and sprinkle with peanuts.
• Chill until serving time.

Steps:

• To make the onion spread:.
• Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat. Season with the kosher salt, black pepper and smoked paprika. Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese. The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
• To make the blue cheese spread:.
• Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff. Season the mixture with the Worcestershire, chives, salt and black pepper.
• To make the stuffed celery:.
• Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.