Ingredient Challenge - Celery Seed

[tbb113]

This week's ingredient is celery seed. I know that I bought it for a rub recipe but there has to be other uses for this, right?

[Cookin4Love]

I like to add a little bit to egg salad. I also add it to beef stew sometimes.

[Jeanz]

It is a necessity in cole slaw. Better Homes and Gardens new Cookbook has a great mayonnaise-y one that has been passed through our family forever.

Here is the recipe here (http://www.jewish-food.org/recipes/colesla6.htm)

[HUNGRY!]

This is my absolute favorite salad. It was originally posted by Linda in MO. I never add the bacon, and usually sub feta. I've even stooped so low as to use defrosted strawberries when I have a craving. It only uses 1/4 t of celery seed, but if you make it a lot like I do, you'll use it all up in no time!


Strawberry-Mandarin Orange Tossed Salad

Recipe By :adapted by me from Quick Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1/4 cup sugar
2 Tablespoons cider vinegar
2 Tablespoons honey
1 1/4 teaspoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon grated onion or dehydrated onion flakes
1/4 teaspoon celery seed
dash salt
1/3 cup vegetable oil
Salad:
8 cups torn mixed salad greens -- (I used a head of red leaf lettuce)
2 cups sliced fresh strawberries
1 (11 oz.) can mandarin oranges -- drained
1 medium sweet onion, sliced into rings -- (I used a red onion)
Topping:
1/2 cup sliced almonds
3 to 4 Tablespoons sugar
4 to 5 bacon strips, cooked and crumbled

For dressing, in a 2-cup microwave-safe bowl, combine the first 9 ingredients. Microwave, uncovered, on high for 1 1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving.

In a salad bowl, combine the salad ingredients. Chill.

To prepare almonds, in a skillet over med-low heat brown almonds and sugar, stirring often. Sugar will melt and coat the almonds. Don't over-brown. Cool on waxed paper or foil.

Before serving, stir dressing. Drizzle the salad with dressing and sprinkle with almonds and bacon. Gently toss and serve immediately. Or serve dressing, almonds, and bacon on the side and let everyone serve themselves.

[emily]

Like Cookin4Love, I've always added it to egg salad. Hmmm, maybe I'll have an eggsalad sandwich for lunch :)

Em

[MinEaston]

It can also be added to tuna salad instead of, or in addition to, chopped or minced celery.

[VegasDramaQueen]

Celery seed is essential for making great potato salad. For a recipe serving 4 to 6 just add 1 tsp. of celery seed. Makes a great big difference. I also add it to tossed salads or to the vinagrette.

[bobmark226]

Originally posted by VegasDramaQueen
Celery seed is essential for making great potato salad. \

Ack!

If you put it in my potato salad, you might as well pick up the plate and scrape it right into the waste basket.

Bob

[Kathy B]

Originally posted by MinEaston
It can also be added to tuna salad instead of, or in addition to, chopped or minced celery.

I never would have thought of that. I have been eating tuna salad for lunches occasionally. I will have to give it a try. Thanks for the tip!

My mom uses it in her potato salad, too. Nobody but me will eat potato salad at my house, though, so I never make it. :(

[jtoepfert100]

Um, Bloody Marys anyone? :D

[VegasDramaQueen]

Originally posted by bobmark226
\

Ack!

If you put it in my potato salad, you might as well pick up the plate and scrape it right into the waste basket.

Bob Hey bobmark: scrape it into my bowl. My friends think I make the best potato salad around and I've never told them why. It's just my secret.

[tbb113]

I like the tuna and potato salad ideas. Bet I could add it to chicken soup too.

[misskitty100]

We always have put in our potato salads too!! Yummy

[HoneyBun]

This category hasn't been mentioned, but my "Sweet Crisp Relish", that was featured in a Taste of Home article, calls for celery seed.

Sweet Crisp Relish

8 cups ground zucchini, yellow squash or cucumbers (about 5 lbs.)
4 cups ground onions
2 cups ground carrots
5 tablespoons salt
7 cups sugar
4 cups white vinegar
2 teaspoons celery seed
1-teaspoon ground turmeric
1-teaspoon ground nutmeg
� teaspoon ground black pepper

Combine the zucchini, onions and carrots in a large bowl; sprinkle with salt. Cover with ice cubes. Let stand for at least 6 hours; drain. Rinse and drain thoroughly. In a large kettle, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper. Add vegetables; bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Pack hot into hot jars, leaving � inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 8 pints

HoneyBun
:) :)

[Kathy B]

Originally posted by HoneyBun
This category hasn't been mentioned, but my "Sweet Crisp Relish", that was featured in a Taste of Home article, calls for celery seed.



Wow! That must have been exciting! :) Was it in a recent issue?

[HoneyBun]

Hi Kathy B: Yes, it was a thrill to even be considered, never mind published. It was originally in the article "Taking a Trip With Food" in the June/July 1996 issue. If you have any of their annual recipe books, it's also in the "1997 Taste of Home Annual Recipes" and "Best of Taste of Home - The First 10 Years".

A friend of mine also won a Blue Ribbon at her County Fair using my recipe.

HoneyBun

[bobmark226]

Originally posted by VegasDramaQueen
Hey bobmark: scrape it into my bowl. My friends think I make the best potato salad around and I've never told them why. It's just my secret.

ROFL. I guess you never noticed that "your secret" is on the back of the McCormick bottle along with coleslaw and macaroni salad.

Bob

[VegasDramaQueen]

I'm sure that all the other posters understood that I meant it was MY
secret as far as my friends are concerned. Obviously it was lost on you. They don't know why my potato salad has that something extra. Are you purposely trying to start something with me or are you just naturally nasty? If you don't like celery seed, for heaven's sake, don't use it. No one is twisting your arm. Nuff said.

[bobmark226]

Originally posted by VegasDramaQueen
Obviously it was lost on you. They don't know why my potato salad has that something extra. Are you purposely trying to start something with me or are you just naturally nasty? .[/COLOR]

Very little is lost on me, but since you asked, have you noticed that virtually every post you write, whatever you do or use is "the best," "the only way," "essential," etc. etc.

I just find "know-it-alls" seriously tiresome, but "naturally nasty" will do if it makes you happy.

Bob

[cher48603]

I haven't made this in ages. I think I stopped because of the amount of oil. Maybe it's time to try to lighten it.


* Exported from MasterCook *

Celery Seed Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
4 1/2 tablespoons cider vinegar
1 teaspoon grated onion
1 cup Crisco Oil
1 tablespoon celery seed

Mix sugar, mustard, and salt. Bland in 2 tablespoons of the cider vinegar and the grated onion. Gradually beat in Crisco Oil. Beat until thick and light. Slowly beat in the remaining cider vinegar. Stir in celery seed. Pour into a screw-top jar. Cover tightly and shake vigorously to blend well. Store covered in refrigerator. Shake well before using.

Source:
"Crisco Salad Lover's Cookbook"
Yield:
"1 2/3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 430 Calories; 2g Fat (4.1% calories from fat); 2g Protein; 107g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2144mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 7 Other Carbohydrates.

Serving Ideas : Serve with Sweet and Tart Salad which is 3 cups shredded cabbage and 1 1/2 cups chopped apple.

NOTES : This has variations for Celery Seed-Onion Dressing and Shaker Salad Dressing. (Shaker Salad Dressing uses sweetened condensed milk)

Nutr. Assoc. : 0 0 0 0 0 0 0

[tbb113]

Bump for 2011

[EmptyNestMom]

The following salad uses celery seed, but to be perfectly honest I didn't use it!!:o

The salad was great, although I made a few changes...used canola oil instead of grapeseed oil(didn't have any), white wine vinegar with 1 T. chopped thyme instead of the Tarragon Vinegar (didn't have tarragon vinegar or tarragon dried or fresh), left out the celery seed and parsley.

Cauliflower “Potato” Salad (From Andrea's Kitchen)

Have 2 hard boiled eggs ready to garnish top of salad.

Steam chopped cauliflower until it is just tender(5-7 minutes). Rinse with cold water and drain. I put a few ice cubes on it if I’m in a hurry.

8 cups of cauliflower florets, cut into bite sized pieces

(about 2- 1/2 pounds of cauliflower before trimming)

Chop vegies and place into large bowl:

1 cup celery, chopped

2/3 cup onion, chopped fine (I saute briefly in a little bit of water for a minute if onions are “hot” Rinse in cold water and drain after sauteeing.)

1/2 cup black olives, chopped (more will be used for garnish)

1/4 cup parsley, chopped fine

Stir all vegies together including cauliflower when cool.

Place all dressing ingredients together in blender or use immersion blender:

1/3 cup grapeseed oil

1 Tblsp stoneground or Dijon mustard

(I use Westbrae Stoneground because it is less vinegary)

1 Tblsp tarragon vinegar

1/4 teaspoon celery seed

2 Tblsp pickle relish

salt and pepper to taste

2 Tblsp Mayonaise (I use Best Foods Light)

2 teaspoons sugar

This makes about 3/4 cup dressing

Blend dressing in blender then pour it over salad. Stir salad so dressing is mixed with all of the vegies. Smooth the top to ready for garnish.

Garnish top of salad with:

2 hard boiled eggs, sliced

several black olives, sliced into rings

finely chopped parsley

paprika for color

[MaryMorph]

Being a former Chicago girl, I have to sprinkle it on hot dogs!

[LakeMartinGal]

I can't stand to eat celery, so I use celery seed instead of celery in all manner of salads -- the latest one being:

Mexican Chicken Pasta Salad

Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)

Ingredients
8 oz penne pasta (2 cups uncooked)
2 cooked chicken breasts, diced (about 2 cups)
1 (8 3/4 ounce) can whole kernel corn, drained
1 small zucchini, cut in half lengthwise, then sliced
1-2 stalk celery, sliced thin (I use 1 tsp celery seed, instead)
1 medium sweet red pepper, sliced
1 medium green pepper, sliced (optional)
4 green onions, sliced
1 (4-7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce, chopped
1/4 cup chopped cilantro
Dressing
3/4 cup mayonnaise
1/4 cup sour cream or yogurt
2 Tbs ReaLime juice
2 tsp sugar
1/2 tsp salt
3/4 tsp cumin
1/2 tsp chili powder

Procedure
1. Cook pasta according to package directions, drain, rinse, and set aside.

2. Combine all vegetables in a large bowl.

3. Combine all dressing ingredients; stir thoroughly.

4. Pour dressing over salad; toss to coat.

5. Chill 1 hour, then serve.

Servings: 6

Nutrition Facts
Nutrition (per serving): 399 calories, 0 calories from fat, 0g total fat, 39mg cholesterol, 588mg sodium, 52.1g carbohydrates, 6.6g fiber, 15.6g protein, 8.8 points.

Author Notes
Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

[swedish cook]

Here is a very old CL recipe for potato salad. Have only tried the adapted version.

Creamy Potato Salad (http://community.cookinglight.com/showthread.php?t=952)

6 medium red potatoes -- about 2 pounds
1/4 cup onion -- chopped
1/4 cup green onion -- chopped
1/2 cup celery -- chopped
1 2 oz jar pimiento -- drained
1/4 cup sweet pickle relish -- undrained
1/2 cup light mayonnaise -- (Miracle Whip lite)
1/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
2 tablespoons sugar
1 tablespoon prepared mustard
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seeds
1/8 teaspoon garlic powder

1. Cut potatoes into 1/2 inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool.

2. Combine potato, chopped onions, celery, relish and pimento in a large bowl; toss gently.

3. Combine mayonnaise and next 10 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with a green onion fan if desired.

Yield: 8 servings.

Posted by ElinorC

The original version is probably the one posted by Pony in this thread (http://webcache.googleusercontent.com/search?q=cache:2F-SO_Ufy1MJ:community.cookinglight.com/showthread.php%3Ft%3D41824+%22creamy+potato+salad% 22+site:community.cookinglight.com+%2B%22celery+se eds%22&cd=11&hl=en&ct=clnk&gl=us&source=www.google.com)

[Ohioan]

I like to add some celery seed to most of my Tex-Mex chili powder mixes. (Yes, I mix my own chili and curry powders!)

Cheers,
Phoebe

[cookieee]

Here is another dressing recipe almost like the others, but I don't think they called for horseradish:eek: :D

Celery Seed Dressing

1/2 cup sugar
1 tsp dry mustard
1 tsp salt
2 tsp celery seeds
2 tsp grated onion
1/3 cup cider vinegar
2 tsp horseradish
1 cup salad oil

Combine all ingredients in container of electric blender; cover and blend well. Chill. Yield: 1 1/2 cups

Source: Southern Living-Dinner and Supper Cookbook-1977

[cookieee]

Barbecued Pork Tenderloin

2 whole pork tenderloin
2 TB butter
1/2 cup flour
1/4 cup vinegar
1/2 tsp salt
1/2 tsp dry mustard
2 tsp celery seed
1 1/2 tsp chili sauce
1/2 cup catsup
2 TB sugar
2 TB paprika
pepper

Cut each tenderloin lengthwise and crosswise. This will make 8pieces. Melt the butter in a skillet. Coat the meat with flour and brown in the hot butter. Combine the remaining ingredients and pour over the meat. Cover and simmer over very low heat about 2 hrs.

Source: The New Creative Cookbook-1986

[cookieee]

I never heard of doing this before, but it sounds like it would be great for these hot summer days. ;)

Freezer Coleslaw

1 medium head cabbage, shredded (about 10 cups)
1 carrot, shredded
1 green pepper, chopped
1 tsp salt
1 cup vinegar
2 cups sugar
1 tsp celery seed
1 tsp mustard seed

In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled. Yield: 1 1/2 to 2 quarts

Source: Taste of Home (I think) August 1992

[cookieee]

I like to add some celery seed to most of my Tex-Mex chili powder mixes. (Yes, I mix my own chili and curry powders!)

Cheers,
Phoebe
:D I knew there was something I liked about you.:D

[cookieee]

OK 1 more:rolleyes: :D This is already posted on my shrimp thread, but it got such a good review from LMG (Kay) I thought I would post it here. It only calls for 1/8 tsp of celery seed, but it still counts. :D


Shrimp Potato Salad

1 lb fresh or frozen cooked shrimp, peeled and deveined
2 TB lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup (8 oz.) sour cream
1 tsp salt
1/4 tsp white pepper
1/4 tsp dried tarragon
1/4 tsp ground mustard
1/8 tsp celery seed
1 garlic clove, minced,optional

In a large bowl, toss shrimp with lemon juice;refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon,mustard, celery seed and garlic; pour over the potato mixture and toss. Cover and refrigerate until serving. Yield: 4-6 servings.

Source: Country mag. June 1997-Gladys Wolff, Coventry, Rhode Island

[cookieee]

OK, OK can I post one more? :o I found this in the celery seed/shrimp section with the other one. I forgot all about this one. I posted it on Game #158, it was Mothers Day week. I think it was also the one and only time DH ate shrimp that I fixed. That was his mothers day gift to me. Ahhhh;)


'Well, I think he** must have frozen over. DH said if I make this recipe, he will eat some shrimp. So this is my book for the week and the recipe I hope to make Saturday."

Boiled Shrimp

Cayenne pepper to taste
6 lemons, quartered
1 TB celery seed
1 TB mustard seed
1 tsp dill seed
3 cups dry white wine
3 TB Worcestershire sauce
1 tsp dried mint, crushed
Water
1/2 cup salt (real salty)
Shrimp, raw

Put all seasonings in enough water to cover shrimp. Amount of seasoning depends on the amount of shrimp to be boiled. Bring to a hard boil for about 10 minutes. Add shrimp and boil for about 5 to 10 minutes until shell seems to separate from flesh. Do not over cook.

For 5 lbs. of shrimp, use the above amounts of ingredients.


Source: "The Justin Wilson Gourmet and Gourmand Cookbook"

[cookieee]

No, not another shrimp recipe:D But I did want to post a list of few of the things Celery Seed is good for. I think we should have been doing that with all the other herbs and spices but that's me, always late to the party. :D

CELERY SEED

Good for/used for:

Antacid
Antiaging
Antioxidant
Antiseptic (cleanser)
Arthritis Aid
Blood Builder
Blood Pressure Reduction
Blood Sugar Reduction
Cancer Fighter (Antioxidant and Antioxidant Compounds)
Digestive Strength
Nervous System Support
Tension and Stress Relief
Toxin and Waste Cleansing (Fights Infections)

Source: The Magic Teaspoon-Victoria Zak-2006

Please feel free to add to the list if you know of any other uses.

[margeslp]

NYS Fair judges love the flavor of this Sloppy Joe mix with cheese

Sloppy Joes

1 lb lean hamburger, ground 2x
3 t minced garlic
½ med. Onion and green pepper, Chopped
4 T chili powder
¾ cup ketchup
1 t cider vinegar
1 t. celery seed
1 tbsp. Worcestershire sauce
1 T Splenda brown sugar




1. Sauté hamburger until pink.
2. Add garlic, onion and green pepper and cook till soft.
3. Add ketchup, chili powder, celery seed, vinegar , W sauce. sugar and stir through.

Mac and cheese ingredients:

6 T butter
¼ cup flour
1 cup each milk, half and half
½ t. onion salt
½ t. Tabasco
8 oz. sharp cheddar cheese
½ cup heavy cream
4 oz. Velveeta cheese
3 oz. cream cheese
1 t. salt
½ t. black pepper

1. To make cheese sauce: In a heavy saucepan over low heat melt butter.
2. Add flour, stir 3 minutes or until roux is frothy and taste of raw flour is gone.
3. Gradually stir in the 2 cups of warmed mixed milk and ½ and ½ into the roux.
4. Turn up heat; stir until sauce is just at boiling point.
5. Turn down heat; let simmer a few minutes. Add pepper and Tabasco sauce.
6. Stir in heavy cream; simmer briefly or until flavors are blended.
7. Stir in of the cheese into simmering sauce until melted;
8. combine cheese sauce with cooked macaroni
9. Spray baking dish with Pam; spread 1 cup of sloppy joes on bottom
10. Spread mac and cheese and top with 1 cup more meat mix
11. Crush Ritz crackers and Cheese-Its and sprinkle over sloppy joes. Dot with butter.
12. Bake in a pre-heated 350° F. oven 30 minutes or until bubbly and light golden brown

[swedish cook]

margeslp, I will have to try that Sloppy Joe mix!

Don't be shy cookieee! Those are some great recipes. I'll be brave and add one on your behalf.

Raichlen's Rub (http://community.cookinglight.com/showpost.php?p=1400322&postcount=38) - An All-Purpose Barbecue Rub (Especially Good On Pork)

Makes 1 cup

1/4 cup coarse salt (sea or kosher)
1/4 cup dark brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
1 tablespoon garlic flakes
1 tablespoon onion flakes
1/2 to1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

Combine the ingredients in a mixing bowl and stir or whisk to mix. Store the rub in a sealed jar away from heat and light. It will keep for several months

Source: Steven Raichlen - BBQ USA

[tbb113]

For those of you who sub celery seed for celery...got a ratio/guideline?

[cookieee]

Don't be shy cookieee! Those are some great recipes. I'll be brave and add one on your behalf.

Raichlen's Rub[/B][/url] - An All-Purpose Barbecue Rub (Especially Good On Pork)

Makes 1 cup

1/4 cup coarse salt (sea or kosher)
1/4 cup dark brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
1 tablespoon garlic flakes
1 tablespoon onion flakes
1/2 to1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

Combine the ingredients in a mixing bowl and stir or whisk to mix. Store the rub in a sealed jar away from heat and light. It will keep for several months

Source: Steven Raichlen - BBQ USA

:D Thank you, yes my two loves, shrimp and Raichlen. ;)

eta: er...I mean his cookbooks. :rolleyes:

[cookieee]

Another dressing recipe? :o Also a good use for Margeslp's Homemade Vegan Worcestershire Sauce ;)

Zesty French Dressing

1 small onion, chopped
2/3 cup vegetable oil
1/2 cup sugar
1/3 cup vinegar
2 TB ketchup
1 1/2 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp prepared mustard
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp CELERY SEED

In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving.
Yield: about 1 1/2 cups

Source: Taste of Home-April, 1997