Garlic Shrimp (Serve with Biltmore Estate Chardonnay) 20 shrimp 4 eggs 1 cup all purpose flour 1/4 cup corn oil 2 tablespoons butter 6 cloves of garlic, finely chopped 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon
celery salt 1/4 teaspoon ground cumin 2 teaspoons fresh chopped parsley Shell, devain and wash shrimp.
Schaeffer points to bacon-flavored seasoning products, chili powder, and garlic salt, onion salt and
celery salt as being among the spice items that seem to have recently "fallen off."
Includes poppy seed buns, bright green relish, sport peppers, yellow mustard, and
celery salt. $89.95
INGREDIENTS SERVES 2-3 1 x 510g can Nature's Charm Banana Blossoms Frozen French fries Oil, for frying For the marinade: 470ml water 1tbsp kelp powder 1tbsp lemon juice 1tsp chopped dill For the batter: 120g flour (chilled) 1tsp
celery salt 1tsp paprika 3/4tsp baking powder 1/4tsp pepper Pinch garlic powder 236ml ice-cold IPA or other beer For the vegan tartare sauce: 58g vegan mayo 1tbsp minced cornichons (small pickles) Info 2tsp capers, roughly chopped The tear-1tsp white vinegar of banana at the 1/2tsp Dijon mustard fruit and taste texture 1tsp fresh dill, chopped Pinch salt and pepper DIRECTIONS Drain the banana blossoms then shape them into fillets.
About 100g plain flour 25g corn flour 1 tsp baking powder Half a tsp Salt Half a tsp
celery salt Half a tsp paprika Half a tsp smoked paprika Half a tsp cayenne pepper Half a tsp mild chilli powder Half a tsp onion powder Half a tsp garlic powder 1.5 tsp white pepper Vegetable oil for frying Mix together the dry ingredients in a bowl.
Pass me my gloves SERVES 4 2 large whole cucumbers, cut in thirds and spiralized 2 tsps
celery salt 2 tbsps white wine vinegar 2 tbsps caster sugar 2 tsps crushed dill seeds 2 tsps of fresh dill, finely chopped (reserve a few fronds for decoration) FOR THE DRESSING: 21/2 dsps mayonnaise 11/2 dsps tomato ketchup 11/2 tsps creamed horseradish 1 dsp sherry or dry martini (optional) 1 small clove garlic, finely chopped Sprinkling of gherkins or capers, or both 1 small shallot, finely chopped A few drops of Worcester sauce to taste 1/2 tsp French mustard Slosh of single cream or milk to thin sauce slightly 250g peeled prawns TO MAKE THE CUCUMBER MARINADE: Peel the cucumber and cut into roughly 8cm pieces.
1 tsp each cayenne pepper, garlic granules,
celery salt, golden caster sugar and mustard powder
INGREDIENTS Rub for pork ribs 2350g of fat spare ribs 30g/5 tablespoons paprika 15g/2 tablespoons Kashmiri chilli powder 75g/1/2 cup soft dark brown sugar 15g/1/2 cup dried oregano 15g/1 tablespoon caster sugar 10g/2 teaspoons
celery salt 20g / 3 tablespoons smoked paprika 20g / 4 tablespoons ground cumin 2.
You will need to pay close attention to this part RACK OF RIBS, SAINT LOUIS STYLE (SERVES 4) INGREDIENTS Rub for pork ribs 2350g of fat spare ribs 30g/5 tablespoons paprika 15g/2 tablespoons Kashmiri chilli powder 75g/1/2 cup soft dark brown sugar 15g/1/2 cup dried oregano 15g/1 tablespoon caster sugar 10g/2 teaspoons
celery salt 20g / 3 tablespoons smoked paprika 20g / 4 tablespoons ground cumin METHOD 1.
CELEBRATION CHICKEN 1 (225-ounce) jar sliced dried beef 6 boneless, skinless chicken breasts White pepper, paprika, onion salt and
celery salt to taste 6 strips bacon, cut in half 1(4.5-ounce) can sliced mushrooms, drained 1 (8-ounce) package cream cheese, softened 1 cup sour cream 2 (10.75-ounce) cans cream of mushroom soup 1 (6-ounce) package sliced almonds, lightly toasted Preheat oven to 275 degrees.
Sprinkle
celery salt around the rim of a serving dish.
She cooked those wide, curly egg noodles and placed them in the bottom of a 9-by-13-ineh casserole, combined 2 cups chicken stock with 1 can of mushroom soup and 1/2 teaspoon
celery salt, layered turkey pieces on top of the noodles, and topped it with the sauce.
