Type what you have

Ingredients

• ✓ tomato vegetable juice cocktail
• black pepper
• salt
• garlic powder
• garlic
• lemon juice
• red wine vinegar
• red onion
• cilantro
• green onion
• hot pepper sauce
• cucumber
• yellow bell pepper
• red bell pepper
• avocado
• celery
• clam juice
• tomato juice

Instructions

1. 1 Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.

By Kara Adkins

Ingredients

• ✓ tomato vegetable juice cocktail
• self-rising flour
• baking soda
• salt
• sugar
• shortening

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet.
3. 3 Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.

By michellej

Ingredients

• ✓ tomato vegetable juice cocktail
• clam juice
• worcestershire sauce
• horseradish
• hot pepper sauce
• lemon juice
• brown sugar
• beef base
• celery salt
• black pepper

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

Ingredients

• ✓ tomato vegetable juice cocktail
• beef broth
• steak sauce
• lime juice
• hot pepper sauce
• horseradish
• celery salt
• ice
• celery
• lime

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

Ingredients

• ✓ tomato vegetable juice cocktail
• olive oil
• onion
• ground beef
• salt
• black pepper
• cabbage
• parsley
• marjoram

Instructions

1. 1 Heat oil in a pot over medium-high heat. Add onion and saute until tender, 5 to 7 minutes. Add beef, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in cabbage, tomato-vegetable juice, parsley, and marjoram. Cover and reduce heat; let simmer, stirring once or twice, until cabbage is tender, about 20 minutes.

By Bobbie

Ingredients

• ✓ tomato vegetable juice cocktail
• ground beef
• potato
• onion
• carrot
• water
• green bean
• corn
• salt
• black pepper

Instructions

1. 1 Cook and stir beef, potatoes, and onion in a large pot over medium heat until beef is no longer pink. Cover and continue simmering, stirring occasionally, until potatoes are tender, 10 to 15 minutes.
2. 2 Meanwhile, place carrots and 1/2 cup water in a microwave-safe bowl. Microwave on high until carrots are tender, about 5 minutes.
3. 3 Drain grease from beef mixture. Add carrots, juice cocktail, green beans, corn, remaining 1 cup water, salt, and pepper to the pot. Simmer over low heat until flavors are well blended and soup is hot, about 30 minutes.

By STKA

Ingredients

• ✓ tomato vegetable juice cocktail
• lemon
• brown sugar
• steak sauce
• worcestershire sauce
• horseradish
• hot pepper sauce
• celery salt

Instructions

1. 1 In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.

By APV

Ingredients

• ✓ tomato vegetable juice cocktail
• chicken breast
• celery
• steak sauce
• lemon
• worcestershire sauce
• hot pepper sauce
• brown sugar
• horseradish
• celery salt
• blue cheese dressing

Instructions

1. 1 Place chicken breasts into a slow cooker.
2. 2 Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
3. 3 Cook on Low for 8 hours.

By marlaina

Ingredients

• ✓ tomato vegetable juice cocktail
• beef tenderloin steak
• potato
• carrot
• celery
• onion
• tapioca
• sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place beef into a roasting pan. Stir in potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper. Cover the pan.
3. 3 Bake in the preheated oven until beef and potatoes are tender, about 5 hours.

By Anna Johnson

Ingredients

• ✓ tomato vegetable juice cocktail
• beef broth
• beef stew meat
• corn
• green bean
• tomato sauce
• tomato paste
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

Ingredients

• ✓ tomato vegetable juice cocktail
• ground beef
• olive oil
• onion
• celery
• carrot
• garlic
• chicken broth
• parsley
• basil
• oregano
• black pepper
• ditalini pasta
• cannellini bean

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer beef to a paper towel-lined plate to drain; discard grease.
2. 2 Heat olive oil in the same skillet over medium-high heat; sauté onion, celery, and carrot until softened, 5 to 10 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook ditalini pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Stir beef and cannellini beans into soup; cook and stir until soup is heated through, about 10 minutes.
5. 5 Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

By Karyn Osborne

Ingredients

• ✓ tomato vegetable juice cocktail
• mozzarella cheese
• lasagna noodle
• basil
• oregano
• rosemary
• water
• pasta sauce
• ground turkey breast
• carrot
• mushroom
• garlic
• onion
• cooking spray
• egg
• cottage cheese
• spinach

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
2. 2 Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
3. 3 Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
4. 4 Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.

By ZOO66

Ingredients

• ✓ tomato vegetable juice cocktail
• pepper
• salt
• bacon grease
• celery seed
• worcestershire sauce
• beef bouillon
• lima bean
• okra
• mixed vegetable
• tomato
• garlic
• green bell pepper
• celery
• onion
• ground beef
• cabbage
• potato
• water
• vegetable broth

Instructions

1. 1 Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
2. 2 Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
3. 3 Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

By Susan

Ingredients

• ✓ tomato vegetable juice cocktail
• mushroom
• black pepper
• sea salt
• bay leaf
• beef bouillon cube
• basil
• marjoram
• oregano
• thyme
• parsley
• worcestershire sauce
• celery
• bell pepper
• corn
• green bean
• onion
• barley
• carrot
• tomato sauce
• potato
• garlic
• tomato
• beef stew meat

Instructions

1. 1 Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
2. 2 Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

By rlt11_NMC