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Al's Bloody Marys
Drink American

Al's Bloody Marys

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine vodka, tomato juice, tomato and clam juice, lemon juice, lime juice, Worcestershire sauce, horseradish, black pepper, pepper sauce, and celery salt in a large pitcher. Add ice and pour cocktail into glasses; serve each with a lime wedge.

By Bonnie Bee

Homemade Vegetable Juice Cocktail
Drink American

Homemade Vegetable Juice Cocktail

4.6

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
  2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
  3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
  5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Dill Pickle Bloody Mary
Drink American

Dill Pickle Bloody Mary

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
  2. 2 One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
  3. 3 Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
  4. 4 Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

By Buckwheat Queen

Copycat V8 Juice
Drink American

Copycat V8 Juice

4.1

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
  3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
  4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
  5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
  6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ripley's Bloody Mary Mix for Canning
Drink American

Ripley's Bloody Mary Mix for Canning

4.1

Prep
120 min
Cook
75 min
Total
675 min

Instructions

  1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
  2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
  3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
  4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
  5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
  8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Dani's Butt Kickin' Bloody Mary Mix
Drink

Dani's Butt Kickin' Bloody Mary Mix

4.8

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Mix vegetable juice cocktail, clam juice, Worcestershire sauce, horseradish, hot sauce, lemon juice, brown sugar, beef base, celery salt, and black pepper in a large pitcher, stirring until brown sugar and celery salt have dissolved. Allow to chill for at least 8 hours.

By Danielle Walquist Lynch

Spicy Tomato Cooler
Drink

Spicy Tomato Cooler

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir tomato-vegetable juice cocktail, beef broth, steak sauce, lime juice, hot pepper sauce, horseradish, and celery salt together in a pitcher.
  2. 2 Fill 2 cocktail glasses with crushed ice. Pour cooler over ice; garnish with celery stalks and lime slices.

By lutzflcat

Spicy Red Snapper (Bloody Mary with Gin)
Drink

Spicy Red Snapper (Bloody Mary with Gin)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

By fouab

Doreen's Ham Slices on the Grill
Dinner American

Doreen's Ham Slices on the Grill

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 In a small bowl, mix brown sugar, lemon juice, and prepared horseradish.
  3. 3 Heat brown sugar mixture in the microwave on high heat, 1 minute or until warm.
  4. 4 Score both sides of ham slices. Place on the prepared grill. Baste continuously with brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

By Doreen

Special Occasion Smoked Bluefish Pâté
Appetizer American

Special Occasion Smoked Bluefish Pâté

4.0

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Break up bluefish into pieces; place in the bowl of a food processor. Add cream cheese; pulse until smooth. Add Dijon and horseradish; pulse until reaches desired consistency.
  2. 2 Transfer pâté to a bowl; cover the bowl. Refrigerate before serving, 6 hours to overnight.

By MARBALET

Hot Jezebel
Appetizer American

Hot Jezebel

4.4

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 In a medium bowl combine apricot preserves, horseradish, mustard, and black pepper. Taste mixture and add more horseradish, mustard, and pepper to taste. Cover and chill mixture 8 hours to overnight.
  2. 2 When ready to serve, place the cream cheese on a serving plate and pour apricot mixture over cream cheese. Serve with a basket of your favorite crackers.

By Jen Hartnett

Don't Want to Cook Monday Chicken
Dinner American

Don't Want to Cook Monday Chicken

3.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
  3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
  4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Easy Horseradish Aioli
Pantry American

Easy Horseradish Aioli

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
  2. 2 Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
  3. 3 Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.

By Bibi

Beef on Weck
Lunch American

Beef on Weck

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Place rolls onto a baking sheet with the cut sides down. Brush roll tops lightly with water, then sprinkle salt and caraway seeds over top.
  3. 3 Bake in the preheated oven until toasted, about 10 minutes.
  4. 4 While the rolls are toasting, warm au jus sauce in a saucepan over medium heat, 3 to 5 minutes. Add roast beef and cook until heated through, 3 to 5 minutes.
  5. 5 Remove rolls from the oven and transfer to serving plates. Top with warm beef and au jus sauce. Serve horseradish on the side.

By Stef