|Cooking from an Italian Garden|
|by Jon Cohen|
This book features over 300 classic meatless recipes covering the geographical and culinary range of Italian cooking, from antipasti to desserts.
Results 1 - 10 of 47 for bloody mary
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Fill the highball glass with ice cubes. Stir in tomato, lemon juice and vodka. Add spices. Add a coarse grind (or cracked) fresh black pepper and ...
Pour over ice cubes in large glass and fill with tomato juice. Add a dash of Worcestershire, salt and pepper. Stir thoroughly.
Shake V-8, Worcestershire, hot sauce, two grinds of pepper, 1/8 of lime juiced, and vodka together. Pour over cracked ice in 12 oz glass. Twist ...
Add BloodyFine mix to glass, mix in choice of alcohol. Let set ("The longer it sits, the hotter it gets"). Add in ice, tomato juice and mix. Enjoy ...
In large saucepan, ... in 1 cup bloody mary mix. Stir constantly ... until firm, 8 hours or overnight. Garnish with celery leaves. 8 appetizer servings.
Chill. Serve with vegetable slices, crackers or chips.
Put all ingredients in blender or food processor and simmer for 40 minutes. Put through colander or juicer and bring to a rolling boil. Put in ...
Top with squeeze of lemon or lime. Stick of celery as sticks.
Mix all ingredients. Makes 2 quarts. May be made ahead of time and Vodka added when ready to serve. Keeps well in the refrigerator.
Mix together in large pitcher. May make ahead. Let stand in refrigerator.
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