In a large pitcher, stir together the Bloody Mary mix, horseradish, dill, hot pepper sauce, and dill pickle juice. Taste and adjust seasoning if desired.
In a shallow dish, stir together the kosher salt, pepper and celery seed. Pour the lime juice onto a saucer. Dip each glass into the lime juice to coat the rim, then into the spice mixture. Fill each glass with ice. Pour one shot of vodka into each glass if using. Fill with the Bloody Mary mixture. Garnish each glass with a wedge of lime and a dill pickle spear.
nd chill until needed. This recipe makes 6 to 7 cups
In a blender or food processor combine vodka, red onions, lemon juice, jalapeno, Dijon mustard and capers and puree until smooth.
Add V8, horseradish, celery salt, ground pepper, Worcestershire, and salt and blend.
IF you like your Bloody Mary on the slightly thick side then pour into a tall glass filled with ice. Add Kahlua and Tabasco and stir.
IF you like your Bloody Marys on the thin side, then strain into tall glass filled with ice. Add Kahlua and Tabasco and stir.
Serve with lemon wedge and celery rib.
Rinse tomatoes and removes stems.
Skewer tomatoes 6 times with a toothpick.
Place the tomatoes in a bowl and cover with vodka. Allow to marinate for several hours. *Drain off the vodka and reserve for drinkable Bloody Marys.
For skewers:
Place small green stuffed olives in bowl #1.
Place cheddar cheese cubes in bowl #2.
For dipping:
Combine the salt and thyme in a small bowl #3.
Place celery salt into small bowl #4.
Let your guests skewer the tomatoes, cheese and olives and dip in their favorite seasoning.
hile continuing with the recipe.
Bring the Bloody Mary mix, orange
In a highball glass half-filled with ice, pour in the vodka, Bloody Mary mix, and Guinness Extra Stout(or your favorite beer). Squeeze in the wedge of lime. Stir well.
Garnish with your favorite Bloody Mary garnishes (for example: green olives, dill pickles, dilled Brussels sprouts, celery).
Best served with a sidecar (small glass) of your favorite beer on the side.
OPTIONAL: Add a splash of dill pickle juice and/or 1/2 teaspoon of horseradish.
Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.
In a pitcher, combine the Bloody Mary mix, clams and their juice and horseradish. Refrigerate for at least 2 hours or overnight.
Distribute the drink mixture and the clams among 8 shot glasses.
Serve each with a lemon wedge.
Mix the bloody mary mix, vodka and lime juices.
Place steaks in marinade- seal and refrig for at least 12 hours.
Mix the butter and horseradish.
Heat grill.
Pat dry steaks- lightly spray with olive oil and season with the red pepper seasoning salt.
Grill to desired doneness.
Place butter/horseradish sauce on top of each steak and enjoy.
rain off fat.
Combine Bloody Mary mix, the 1/4
Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan. Place beef in pan, and add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef. Fold foil over and seal. Bake at 350\u00b0F for 2 hours or until tender.
In a large bowl, mix together the Bloody Mary mix, hot pepper sauce, and lemon juice. Stir in the shrimp and halibut chunks. Let marinate for 10 to 15 minutes.
Preheat a grill for high heat. Place a grill pan over the grilling surface, or you may use a heavy sheet of foil that has holes poked in it with a fork.
Drain the shrimp and halibut in a colander, discarding the marinade. Grill for 10 to 15 minutes, stirring occasionally, until the seafood is browned and opaque.
Brown ground meat.
When almost done browning, add bell peppers and onions.
Brown until bell pepper is limp.
Add bag of cole slaw mix and mix completely.
Add enough bloody Mary mix to cover entire mixture until it is about an inch above.
Add uncooked rice and mix thoroughly.
Stir occasionally until rice is fluffy and cooked.
Preheat the oven to 350 degrees F (175 degrees C).
Mix beef, pork, ketchup, Bloody Mary mix, onion, crushed crackers, olives, and egg together in a large bowl. Form into a loaf in an 11x7-inch baking pan.
Bake in the preheated oven, uncovered, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.
Fill a 12 oz glass half way with ice.
Add Worcestershire, vodka, and Tabasco.
Sprinkle celery salt on top.
Fill to top with Bloody Mary mix.
Add a celery stick or pickle spear and stir.
Chill Bloody Mary mix prior to putting in thermos.
Serve with pickles or celery.
Yields 1/2 gallon.
In tall glass, fill with ice.
Add vodka, Worcestershire sauce, celery salt, salt, pickle and celery (olive, Brussels sprout and olive on drink pick).
Fill remaining glass with Bloody Mary mix.
ver wine, stock, tomatoes and Bloody Mary mix. Tuck carrot chunks
Saute the chicken breasts in 2 tablespoons of the butter.
When golden brown, remove them to the crockpot.
Add the rest of the butter to the skillet and saute the onions and cook them until tender.
Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, steak sauce, celery, and the Bloody Mary Mix.
When heated through, pour the sauce over the chicken breasts in the crockpot.
Cover and cook on LOW for 8 hours.
Serve Chicken and sauce over hot cooked noodles.