Almond Celery Recipes

ALMOND BAKED CELERY

Steps:

• Put celery in buttered 9" square baking pan.
• Cover with nuts, then with cheese.
• Mix remaining ingredients, except crumbs, and pour over mixture in pan.
• Sprinkle with crumbs and bake in pre-heated 375°F. oven about 45 minutes.
• Makes 6 servings.

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.

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.

CELERY ALMONDINE

Steps:

• Saute the almonds in 1 Tbsp butter till light brown. Drain on paper towels and set aside.
• Melt 3 Tbsp butter in large skillet. Over low heat, add garlic, celery and onions. Saute gently, stirring often. Cook until celery is tender-crisp.
• Top with almonds and serve.
• If you like cream cheese with your celery & don't mind a few zillion extra calories, try this sauce:.
• Melt 6 Tbsp cream cheese with 6 Tbsp milk till hot & creamy. Pour over celery and top with toated almonds.

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.

CILANTRO, CELERY, AND ALMOND SALAD

Steps:

• Combine celery, cilantro, raisins, and almonds in a bowl. Drizzlewith oil and lemon juice, and season with salt. Toss to coat.

CELERY SALAD WITH DATES, ALMONDS, AND PARMESAN

Steps:

• Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.
• Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

PORK CHOPS WITH CELERY AND ALMOND SALAD

Steps:

• Combine cranberries and vinegar in a small bowl and set aside.
• Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6-9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.
• Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.
• Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.
• Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

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 degrees F for 45 minutes. Uncover; sprinkle with the almonds. Bake 10-15 minutes longer or until golden brown.