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.
omatoes; the mix will keep for 1 week.
To assemble
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.
n a bottle of vodka for 2 to 4 days, depending
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.
Puree tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 ...
Refer to your favorite winery for directions on chilling and serving
Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.
Use a celery stick to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery.
In blender, mix lime juice, chiles, and cilantro, reserving several sprigs of cilantro for garnish. Add tomato juice and tequila, blend again. Strain into a tall pitcher.
Serve over ice, garnished with cilantro & celery.
Mix all ingredients except vodka and correct seasoning.
Add vodka and pour into a 3-quart container.
Can be kept for a month in refrigerator.
Improves with age.
When ready to serve, pour over ice and add a twist of lime.
Serves 6 to 8.
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.
Preheat oven to 375 degrees. Mix all ingredients in a bowl, and add into a 9x5 in loaf pan, greased with non-stick spray (like Pam). Top with ketchup (optional). Bake for 1 hour. Let stand for 10 minutes before serving for easier slicing.
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.
rain off fat.
Combine Bloody Mary mix, the 1/4
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.
Keep the mixture cold.
For each serving, fill an 8
Combine the lime juice, celery seed, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.
Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the bloody mary mix, stick in the celery and cucumber and garnish with the cilantro. Give the bloody mary a good stir and serve.
drain fat.
Stir in Bloody Mary mix, water, onion, Worcestershire
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.