Bloody Mary For One Food

BEST EVER BLOODY MARY

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

BLOODY MARY

Steps:

• Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
• Add ice to glass.
• Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
• Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

BLOODY MARY FOR ONE

Steps:

• Fill a cocktail shaker with ice. Add tomato juice, vodka, horseradish, Tabasco, lime juice, and pepper. Shake to combine. Strain into an ice-filled highball glass. Garnish with celery or cucumber.

BLOODY MARY

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

BLOODY MARY

Steps:

• Chill cocktail glasses. Add all ingredients into a pitcher in the order listed above (vodka last). Fill one half of a cocktail shaker with ice and tomato juice mixture. "Roll" the ice and juice, pouring from one cocktail shaker to the other to chill and aerate, then strain into a chilled glass filled with ice. Garnish each glass with a celery stalk.

BLOODY MARY RECIPE

Steps:

• Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
• Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
• Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.

BLOODY MARY

Steps:

• Suggested garnishes: celery sticks, blue cheese stuffed olives, sliced banana peppers. small cooked shrimp, lime and lemon wedges, pickled green beans
• In a large pitcher, stir the tomato juice, vodka, horseradish, lime juice, Worcestershire and some Sriracha together until combined. Chill until ready to serve.
• To serve, cut a slice in a lime wedge and rub it around half of the rim of 4 Collins glasses. Pour some seafood seasoning on a plate and dip the wet rims into the spice to adhere. Fill the glasses with ice and the chilled Bloody Mary, and garnish as desired.

BLOODY MARY BAR

Steps:

• For the bloody Mary mix: Combine the tomato juice, horseradish, lemon juice, Worcestershire sauce, hot sauce and 2 teaspoons each salt and pepper in a large pitcher and stir to combine. Cover and chill until ready to serve.
• For serving: Put some lemon and lime wedges in a bowl next to a shallow bowl of chile lime seasoning. Arrange the garnishes in small bowls or glasses for serving with a bowl or glass full of wooden skewers or toothpicks nearby. Fill an ice bucket or bowl with ice.
• Show your guests how to rub the rim of a large party cup with a wedge of lemon or lime and then dip it into the chile lime seasoning. Fill each cup with ice, add 1 cup of the bloody Mary mix and top with 2 ounces of vodka or tequila if desired. Stir well, then let your guests pick from the garnishes using the skewers or toothpicks for the smaller items.

BLOODY MARY STRING BEANS

Steps:

• Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans and onion slices. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse and drain well.
• In a small saucepan, over high heat, bring the first 7 ingredients to a boil, then turn off the heat, stirring until dissolved. Remove from heat.
• Distribute the grated fresh horseradish, lemon zest, garlic cloves, whole peppercorns, jalapenos slices among the jars.
• Pack beans and onions in sterilized jars then cover with the vinegar mixture.
• Fill to within 1 inch of the top. The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
• Put the lids and rings on.
• Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").
• Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling.
• Boil them for.
• 5 minutes for 0-1,000 ft.,.
• 10 minutes 1,001-6,000 ft.,.
• 15 minutes above 6,000 ft.
• Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight.
• Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
• Give it a weeks time for the seasonings to be absorbed into the pickled beans.
• Process in a hot water bath, remove and cool in a draft free spot for 24 hours.
• You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.

ONE PAN BLOODY MARY CHICKEN AND RICE

Steps:

• Brown chicken in oil in large skillet. Remove from pan and set aside.
• Sautee onion until translucent and tender.
• Add bloody mary mix and rice to pan and stir to blend. Bring to a boil.
• Return chicken to pan with rice mixture and reduce heat, cover and simmer 5 minutes or until rice is done.
• Excellent when served with steamed broccoli and garlic toast.
• Spicy vegetable juice may be substituted for the bloody mary mix.

A GALLON OF BLOODY MARY

Steps:

• Mix the celery salt and pepper in a small bowl.
• Mix the horseradish, Worcestershire sauce, and lime juice in a small bowl.
• In a gallon container, combine both mixtures with the tomato juice and vodka, stirring well.
• Serve over ice and garnish with celery.
• If you're preparing this ahead of time, mix all except for the vodka and refrigerate; add the vodka before serving.