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The Ultimate Shaken Bloody Mary
Drink

The Ultimate Shaken Bloody Mary

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.

By C R Henning

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

Root Beer Pork Chops
Drink American

Root Beer Pork Chops

3.9

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
  2. 2 Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 4 Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

By Ken from CA

Dilly Bloody Mary
Drink

Dilly Bloody Mary

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour chili-lime seasoning onto a small plate. Rub the edge of a pint-sized jar with 1 lime wedge. Dip the edge of the jar into the seasoning. Fill jar with 1 cup ice and set aside.
  2. 2 Fill a cocktail shaker with remaining cup of ice, Bloody Mary mix, pickle juice, vodka, Worcestershire, and hot sauce. Squeeze in 1 lime wedge and 1 lemon wedge.
  3. 3 Roughly chop 1 fresh dill sprig and add to the shaker. Place lid on the shaker and shake for 10 seconds to combine. Strain into the prepared jar and garnish with pickle spear and remaining dill, lime, and lemon.

By France Cevallos

Root Beer BBQ Sauce
Drink American

Root Beer BBQ Sauce

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Mix root beer, ketchup, orange juice, Worcestershire sauce, molasses, ginger, paprika, chile powder, garlic powder, onion powder, and pepper flakes together in a saucepan; bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.

By maryyyy

Classic Canadian Caesar
Drink American

Classic Canadian Caesar

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Wet the rim of a cocktail glass with lime wedge; set lime wedge aside for garnish.
  3. 3 Place celery salt in a small dish; press the rim of the glass into salt to coat. Add ice to the glass.
  4. 4 Pour vodka, Worcestershire sauce, and hot pepper sauce over ice.
  5. 5 Top with tomato-clam juice.
  6. 6 Garnish with lime wedge and celery stick. Serve with a straw.

By ambibambi

Bubba's Best BBQ Sauce
Drink

Bubba's Best BBQ Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mix cola, tomato sauce, tomato paste, Worcestershire sauce, brown sugar, molasses, cider vinegar, butter, balsamic vinegar, steak sauce, and mustard together in a large saucepan over low heat. Stir in chili powder, savory, onion powder, garlic salt, and hot pepper sauce until well blended. Cook, stirring occasionally, until sauce is thick enough to coat the back of a metal spoon, 10 to 15 minutes.

By Bubba

Bloody Mary Cocktail
Drink American

Bloody Mary Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
  2. 2 Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into the reserved ice-filled pint glass or goblet.
  3. 3 Garnish with celery stalk.

By Allrecipes

Micheladas with Tajin
Drink Mexican

Micheladas with Tajin

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
  2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Classic Bloody Mary
Drink American

Classic Bloody Mary

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour salt onto a small plate. Moisten the rim of a glass and press into the salt. Fill the glass with ice cubes.
  3. 3 Fill a cocktail shaker with ice cubes; add vegetable juice cocktail, vodka, Worcestershire sauce, hot pepper sauce, salt, and pepper. Cover and shake until the outside of shaker has frosted, about 20 seconds.
  4. 4 Strain Bloody Mary into the prepared glass. Garnish with celery stalk and olives.
  5. 5 Enjoy!

By annie

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

Clamato Michelada Perfecta
Drink Mexican

Clamato Michelada Perfecta

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a shaker with ice, combine key lime juice, Clamato, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
  2. 2 Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
  3. 3 Enjoy responsibly!

By Allrecipes Member

Chef John's "Sunset" Michelada
Drink American

Chef John's "Sunset" Michelada

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
  2. 2 Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
  3. 3 Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

By John Mitzewich

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

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

Feta-Stuffed Hamburgers
Dinner Greek

Feta-Stuffed Hamburgers

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. 2 Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
  3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Allrecipes Member

Greek-Inspired Turkey Meatloaf
Dinner Greek

Greek-Inspired Turkey Meatloaf

5.0

Prep
10 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with nonstick cooking spray.
  2. 2 Mix turkey, feta cheese, eggs, oregano, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper together in a large bowl. Transfer to the loaf pan and shape into a loaf.
  3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour 15 minutes. Pour off juices and allow to cool in the pan for 30 minutes before slicing.

By amyw28

Green Bean and Feta Salad
Lunch Greek

Green Bean and Feta Salad

4.2

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
  2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Greek Flank Steak and Veggie Salad
Dinner Greek

Greek Flank Steak and Veggie Salad

4.6

Prep
20 min
Cook
25 min
Total
165 min

Instructions

  1. 1 Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
  2. 2 Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. 3 Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
  4. 4 Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
  5. 5 Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
  6. 6 Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.
  7. 7 Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

By Molly Gilbert