Homemade Vegetable Juice Cocktail Food
ZESTY HOMEMADE VEGETABLE JUICE COCKTAIL
There's just something about the tangy, spicy flavor of vegetable juice that sounds so good in this zesty homemade vegetable juice cocktail!
Provided by Erica Hale
Time 10m
Number Of Ingredients 12
Steps:
- Wash all the vegetables well.
- Run them through a juicer according to your juicers instructions, into a large bowl or container.
- Once all the vegetables have been juiced, mix in the pepper and vinegar well. Serve right away. It's fun to garnish this with small stalks of celery!
- Drink right away, or store for up to 8 hours in the fridge.
SIX-VEGETABLE JUICE
Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.
Nutrition Facts : Calories 66 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.
HOMEMADE VEGETABLE JUICE COCKTAIL
This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!
Provided by Stacy
Categories Drinks Recipes
Time 1h40m
Yield 40
Number Of Ingredients 15
Steps:
- Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
- Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.
Nutrition Facts : Calories 66.6 calories, Carbohydrate 15.7 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 30.7 mg, Sugar 12 g
TOMATO JUICE COCKTAIL
This recipe came from my mother-in-law and many say it's the best tomato juice they've ever tasted. It has a little eye-opening kick to it that's wonderful! -Beverly Cottrell, Ipswich, Maine
Provided by Taste of Home
Time 50m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 30-35 minutes. Cool. , Transfer tomato mixture to a blender; cover and process until smooth. Refrigerate until chilled.
Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HEALTHY GREEN JUICE
Great healthy drink for detoxing after the holidays or whenever you have overdone it. Worth it to buy the organic celery, even if you buy conventional for everything else. Adjust fruit and veggie amounts to suit your personal taste. More apple equals a sweeter drink. Store any extra in a glass jar in the fridge for up to a day. Shake before drinking.
Provided by PageLeeNC
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Process green apples, celery, cucumber, kale, lemon, and ginger through a juicer.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 36 g, Fat 1.1 g, Fiber 7.7 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 95.2 mg, Sugar 18 g
ORANGE CRUSH! FRESH SQUEEZED ORANGE AND VODKA COCKTAIL
It's vitamin C with a smile! This beverage is yummy any time of year! It's the perfect drink on a hot summer day, BBQ cookout, as well as Sunday football and/or your next New Year's party. Whatever the occasion, this drink is a fresh beverage crowd pleaser. Without a doubt, my press juicer gets a workout when friends and family come over. Just give it a try!
Provided by Coastal Roots
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a pint glass with ice cubes. Pour orange-flavored vodka, triple sec, and orange juice over ice; top with lemon-lime soda. Mix well and garnish with orange slice.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 34.7 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 27.3 g
HOW TO MAKE YOUR OWN V8 JUICE
This easy recipe shows you how to make your own V8 Juice at home. A great alternative to the expensive store bought stuff and you can tailor it to your preferences.
Provided by Gina Matsoukas
Categories Drinks + Smoothies
Time 1h5m
Number Of Ingredients 12
Steps:
- Add olive oil to a large pot over medium-high heat.
- Add everything except cucumbers and parsley to the pot and bring to a simmer.
- Cook on medium for about 30-45 minutes, stirring occasionally to help break down the vegetables.
- Season to taste with more salt, pepper, tabasco and worcestershire sauce as desired.
- Remove from heat and transfer to a blender.
- Add parsley and 1 cucumber.
- Pulse 2-3 times just to break up the chunks of vegetables remaining. The consistency should be like a thick, chunk soup at this point.
- Transfer from blender to a food mill.
- Using the smallest holed plate, run mixture through the food mill.
- Transfer the mixture back to the blender, add the remaining cucumber and blend for about 1 minute on high to get a nice smooth, juice consistency. It will still be thicker than a normal juice, but not chewy.
Nutrition Facts : Calories 104 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
VEGETABLE JUICE COCKTAIL
Make and share this Vegetable Juice Cocktail recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Puree all ingredients in a blender.
- Cover and refrigerate for one hour, strain, mix in salt& pepper and serve.
Nutrition Facts : Calories 29.7, Fat 0.2, Sodium 633.4, Carbohydrate 6.8, Fiber 2, Sugar 3.5, Protein 1
GARDEN VEGETABLE JUICE
A delicious tomato juice drink flavoured with the classic garden aromatics of celery, carrot, onion, pepper and parsley. This recipe is from the Ball Blue Book.
Provided by Healthy Canning
Categories Beverages
Time 2h20m
Number Of Ingredients 8
Steps:
- Wash and chop celery, add to a pot.
- Wash, stem, seed and chop the bell pepper, add to pot.
- Wash, peel and dice carrot, add to pot.
- Wash, peel and chop onion, add to pot.
- Wash, chop parsley, add to pot.
- Wash, core and quarter the tomatoes, add to pot. (No need to peel or seed.)
- Stir all to combine.
- Put pot on burner, turn heat on, and bring to a simmer.
- This first simmer will take a while, stir often while it is getting started.
- Once a simmer is reached, let simmer for about 20 minutes or until carrot is soft.
- Stir often to prevent sticking or scorching.
- Pass through food mill (or a strainer) to get out tomato peel and seeds.
- Put back in pot.
- Add salt (optional).
- Re-heat the juice, but don't let boil.
- Ladle hot juice into heated half-litre (pint) OR litre (quart) jars.
- Leave 2 cm (1/2 inch) headspace.
- To half-litre jars, add 1/4 teaspoon citric acid OR 1 tablespoon lemon juice.
- To litre (quart) jars, add 1/2 teaspoon citric acid OR 2 tablespoons lemon juice.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process half-litre (pint) jars for 35 minutes; litre (quart) jars for 40 minutes. Increase time as needed for your altitude.
Nutrition Facts : ServingSize 1 g, Calories 47 kcal, Carbohydrate 10 g, Protein 2 g, Sodium 259 mg, Fiber 3 g, Sugar 7 g
VEGETABLE JUICE
Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge.
Nutrition Facts : Calories 140 g, Fat 1 g, Protein 5 g, Sodium 401 g
HOMEMADE VEGETABLE JUICE (V8 STYLE)
FOund this recipe as my hubbs and I were trying to come up with somehting to use up the rest of our garden tomatoes! So Good! With a little tweeking from the original recipe I found this is what we came up with! Great for canning!
Provided by Marly Deschauer
Categories Beverages
Time 45m
Yield 6 quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Over medium high heat bring the vegetables to a boil for approxiamtely 20 minutes. Using a blender, pulverize vegetable and strain liquid from pulp and discard pulp. Add seasonings and bring to a boil if canning or simply chill.
Nutrition Facts : Calories 210.2, Fat 1.8, SaturatedFat 0.4, Sodium 70.7, Carbohydrate 47.6, Fiber 11.6, Sugar 31.9, Protein 8.3
FRESH VEGETABLE DIP
This cool and creamy dip is a real family favorite for snacking. Kids are all smiles while they munch their fresh veggies. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 2-1/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, mix first seven ingredients. Refrigerate, covered, at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 228 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 370mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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