celery seed


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Blender Corn Relish 1 medium onion, quartered 2 sweet red or green peppers, seeded and sliced 2 cups coarsely sliced cabbage 1/2 cup water 2 cups vinegar 1 tablespoon dry mustard 1/2 tablespoon mustard seeds 1/2 tablespoon celery seeds 1/2 tablespoon salt 1/2 tablespoon turmeric 3/4 cup sugar 4 cups fresh corn
3-1/2 cups each fresh green beans, yellow wax beans, and Romano beans, cut in 1-1/2" pieces 2 cups sliced celery 1 medium onion, sliced 1/2 cup sliced sweet red or green pepper 3-1/4 cups sugar 3 cups white vinegar 1-1/4 cups water 1 tablespoon mustard seed 1 teaspoon celery seed 4 teaspoon canning salt
In a 5- to 6-quart pan, combine vinegar, sugar, celery seed, mustard seed, and turmeric.
(Can be increased to 4 cups) 1 teaspoon turmeric 1/2 teaspoon ground doves 2 tablespoons mustard seed 1 teaspoon or more celery seed 5 cups (5%) cider vinegar, more needed.
If you press me for a recipe, I'd say use four dashes each of burdock, dandelion, parsley, turmeric and watercress; two dashes of celery seed, garlic, ginger and oregano; and one dash each of the others, as available.
Potato Chow-Chow 6 medium onions 6 medium green peppers 1/2 head cabbage 6 medium white potatoes 3 medium sweet red peppers 1/4 cup salt 2 cups vinegar 1 cup water 3 cups sugar 1 tablespoon mustard seed 1 tablespoon celery seed 3/4 teaspoon turmeric Run onions, green peppers, cabbage, potatoes and red peppers through a food grinder or food processor, depending on the desired texture.
In a bowl, mix lamb, onion, soy, mustard, celery seed, dill seed, and parsley.
(Makes 8 to 10 servings) 1/4 cup margarine 1 cup chopped onion 1 cup diced celery 1/4 cup chopped celery leaves 4 Idaho potatoes, peeled, cut in pieces 3 cups chicken broth, divided 1 Teaspoon salt 1/4 teaspoon celery seed 1/4 teaspoon hot-pepper sauce 2 cups milk 2 tablespoons chopped parsley
The recipe was originally created by the Block and Bridle Club at Iowa State University, and makes 100 pounds of bulk sausage: 100 pounds trimmed ground lamb or ewe with 22-25 percent fat 3 quarts barbecue sauce 1 pound celery salt 1/4 pound monosodium glutamate 0.08 pound garlic powder 0.08 pound whole celery seed 0.08 pound white pepper Grind the lamb or mutton fairly fine.
Lime Pickles 2 cups lime 2 gallons water 7 pounds cucumbers, sliced into chunks 2 quarts white vinegar 1 tablespoon kosher salt 1 teaspoon celery seed 1 teaspoon pickling spices 1 teaspoon whole cloves 5 pounds sugar Dissolve lime in water.
It contains chicory root, nettle, dandelion, asparagus, artichoke, celery seed and thyme, all of which are associated with helping to combat fluid retention.
0 pounds ripe tomatoes 1 large (about 1/2 lb.) onion, chopped 1 large (about 1/2 lb.) red bell pepper, stemmed, seeded, and chopped 1 teaspoon each celery seed, mustard seed, and whole allspice 1 cinnamon stick, about 2 inches long 3/4 cup sugar 1 cup distilled white vinegar 1 tablespoon paprika Salt
(Makes 4 servings) 1/2 pound green beans, cut in 1-inch pieces 2 small new potatoes, thinly sliced Pure vegetable cooking spray 1/8 teaspoon celery seed, ground Dash cayenne pepper 2 tablespoon apple-cider vinegar 1/2 teaspoon tarragon leaves 1 small onion, thinly sliced 1 cup cherry tomatoes, halved
3 large chicken breasts with bones and skin 1 (10-ounce) package petit butter beans, cooked and drained 2 (14 1/2-ounce) cans chopped tomatoes, liquid included 2 (11-ounce) cans shoe peg corn, drained 2 cans Campbell's ABC Vegetable Soup 1 soup can water 1 (8-ounce) can tomato sauce 1 1/2 teaspoons celery seed 2 tablespoons margarine Salt and pepper to taste 1/2 teaspoon sugar Boil chicken until tender in just enough water to cover chicken in large 4-quart boiler.
COUNTRYSIDE: Here are some tomato preserve recipes Spicy Tomato Relish 20 tomatoes, peeled and chopped 1-1/2 cups onions, chopped 1 cup green peppers, chopped 1-1/4 cups sugar, white or brown 2 teaspoons celery seed 2 teaspoons plain salt 3/4 teaspoon each cinnamon, cloves, ginger, and allspice 1 cup vinegar Mix all ingredients in a large heavy kettle.