Almond Celery Recipes

ALMOND CELERY BAKE

Steps:

• Place the celery in a greased 2-qt. baking dish. Sprinkle with cheese, paprika and pepper. Top with the soup. Sprinkle with bread crumbs. , Cover and bake at 375° for 45 minutes. Uncover; sprinkle with the almonds. Bake 10-15 minutes longer or until golden brown.

ALMOND CHICKEN CASSEROLE II

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
• Bake in preheated oven for 45 minutes, until golden brown.

ALMOND CELERY BAKE

Steps:

• Preheat oven to 375 degrees F & grease a 2-quart baking dish.
• Place celery in the prepared baking dish & sprinkle with cheese, paprika & pepper. Top that with the soup & sprinkle everything with the bread crumbs.
• Cover & bake for 45 minutes, then uncover, sprinkle with the almonds & bake for another 10 to 15 minutes or until golden brown.

ALMOND AND CELERY SOUP RECIPE

Steps:

• To prepare this delicious soup recipe, take a chopping board and chop onions, celery sticks, parsley and half handful of almonds and keep them aside separately. Now, take a deep-bottomed pan and pour water in it. Heat the water over medium flame and add almonds in it. Boil them for a minute and drain the water. Now wash them again with cold water and keep them aside. (Note: This method has been used to blanch the almonds. You can take blanched almonds as well, if you have and skip this step.)
• Now, put a saucepan over medium flame and add the chopped onions, celery sticks, parsley, dill seeds, almonds, veg stock and skimmed milk. Stir well and let this mixture cook on low flame for 15-20 minutes till the vegetables turn tender.
• Turn the flame off and pour the mixture into a food processor, blend the mixture until smooth. Put the mixture again in the saucepan and stir. On the other hand, take a small bowl and whisk yoghurt in it to make it smooth. Add this smooth yoghurt into the pan and stir again.
• Heat the soup over low flame for 2 minutes and do not let the soup boil. Turn off the flame quickly after 2 minutes and garnish it with almond flakes or slivered almonds. Serve immediately.

ALMOND AND CELERY STUFFING

Steps:

• Soak the bread crumbs in the milk until soggy (about 15-30 minutes).
• Meanwhile, beat the softened butter, add the well-beaten eggs.
• Add the other ingredients (breadcubes, onion, almonds, celery, spices) and mix well.
• Season with extra salt and pepper to taste.

CELERY ALMANDINE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

ALMOND CELERY

Steps:

• In lg skillet, melt butter.
• Add almonds and saute for 1 minute.
• Remove almonds with slotted spoon.
• Add all other ingredients to skillet.
• Cover and cook till crisp-tender, about 5-6 minutes.
• Return almonds and mix well.

BRAISED CELERY

Steps:

• Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
• Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.