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A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
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An old family recipe uses challah bread, onion, carrots, celery, and eggs to make a stuffing for chicken or turkey.
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This is a crab salad made with a bread filler.
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
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Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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Raw, sliced sea scallops are placed at the bottom of soup bowls and a hot soup is poured over top to cook them.
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This recipe is by Jill Santopietro and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thinly-pounded chicken breasts are coated with the right spice mix and deep-fried to make the best copycat Chick-fil-A sandwiches you can enjoy at home.
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This is a great family recipe. Lots of plump, seasoned shrimp with onions, celery, and green bell pepper.