3 tablespoons vegetable oil
4 cups diced celery root
1 chopped onion
2 stalks celery, chopped
3 cloves garlic, minced
1 cup sliced mushrooms
1 medium carrot, cubed
1 medium tomato, seeded and cut into 1/4 inch slices
2 medium carrots, chopped
2 medium tomato tomatoes, thinly sliced
1 medium onion, chopped
1 medium tomato, sliced
1 cup grated carrot
1 medium chicken breast
2 (12 ounce) cans tomato paste
2 cups chicken broth
1 cup chopped cooked chicken
1 medium head cabbage, shredded
1 medium head cauliflower
1 pound mushrooms, sliced
2 tablespoons thyme
2 tablespoons chopped fresh parsley
1 cup small shrimp
3 tablespoons crumbled daiquiri-style cherries, drained
1 medium head cabbage, shredded
1 medium head cauliflower, chopped
1 medium head onions, cut into 1/2 inch slices
1 medium head cabbage, sliced
1 medium head mushrooms, sliced
1 medium Japanese snap celery sprigs (optional)
1 medium (8 ounce) can mushroom soup
1 lemon, zested
2 medium tomatoes, sliced
1 pinch salt and pepper
1 tablespoon Lemon Glaze
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large skillet, brown the celery leaves nicely with the oil. In a small bowl, combine the onion, celery and garlic; toss lightly to coat. Pour in the celery mixture and chicken, stirring constantly. When chicken is cooked, preheat oven to 350 degrees F (175 degrees C).
Sterilize 2 1/2 cups of celery mixture in a medium bowl; place lid on pan. Heat remaining celery mixture in a large microwave-safe bowl over high heat until heated through. Transfer chicken into the pan. Stir celery mixture and chicken together and pour mixture over chicken, folding just as much as corn and peas would. Stir celery mixture into pan.
Meanwhile, heat the bread slice into the microwave oven. Broil chicken in bread sandwich style or a single layer in hot oil on all sides until golden brown. Ladle chicken mixture into pans.
Steep lemon zest (optional) in skillet. Skim in lemon juice and herbs; pour over celery mixture. Place over chicken/rice mixture. And spread lemon sauce over chicken mixture.
Bring a large pot of water to a boil. Add chicken mixture and cook 8 minutes on each side. Transfer chicken mixture to pan/stuffed pans. Tuck favorite side into pan. Spoon sauce over chicken/rice mixture.
Layer chicken mixture over chicken/rice mixture. Sprinkle with crumbled daiquiri cherries (if desired). Spoon water over all.
Heat 1/2 cup broth and lemon glaze over medium-size soup pot in slow cooker. Remove soup pot from heat. Cook chicken and celery mixture for ten minutes on each side. Cook or stir until chicken is absolutely tender; and chicken is tender throughout and juices run clear. Discard leftover chicken flesh and liquid. Discard celery and celery mash.
Return soup pot to heat; pour over chicken/rice mixture. Cover and cook for 13 to 15 minutes, or until chicken is cooked through and liquid is thickened. Turn heat to low.
Mix chicken, celery and celery mash; mix well. Turn heat to low, and add celery mixture. Place lid onto pot. Place chicken mixture over