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.
rain off fat.
Combine Bloody Mary mix, the 1/4 cup vodka
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.
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.
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.
Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.
il, then sprinkle with a mix of cracked pepper and celery
drain fat.
Stir in Bloody Mary mix, water, onion, Worcestershire sauce, 1
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.
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.
ine, beef stock, tomatoes, and Bloody Mary mix. Nestle the carrot chunks among
over with fresh water; soak for at least 15 minutes.
Wash, skin and remove fat from chicken breasts and place in a slow cooker.
Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.
In a large bowl, gently combine the shrimp, Bloody Mary mix, jalapeno pepper, onion, jicama, lime juice, and Worcestershire sauce until thoroughly mixed. Chill for at least 3 hours to allow flavors to blend. Gently stir in the avocado, then chill 1 more hour.
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.
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).
ver wine, stock, tomatoes and Bloody Mary mix. Tuck carrot chunks in amongst
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.
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler.
Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
Pour Bloody Mary mix, oil, vinegar, pepper, garlic, and sweetener into a blender. Puree until the garlic is finely minced, and the dressing is thick and smooth. Store in refrigerator until ready to use.