PITCHER OF BLOODY MARYS
Steps:
- Combine the lime juice, celery seed, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.
- Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the Bloody Mary mix, stick in the celery and cucumber and garnish with the cilantro. Give the Bloody Mary a good stir and serve.
VIRGIN MARYS
Steps:
- Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir.
- Pour into tall glasses and serve each with the top half of a celery stalk.
BARBECUE BLOODY MARY
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 5m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice. Combine well.
- Rim the edge of the glasses with a lemon. Dip into dry rub. Pour the Bloody Mary into the glasses filled with ice. Garnish each with a jalapeno.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
DIRTY MARY
Provided by Sandra Lee
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Moisten rim of glass with water. Dip martini glass in celery salt. Fill a martini shaker with ice. Add pepper vodka, vodka, tomato juice, and olive juice. Shake. Strain into martini glass. Garnish with olives.
CALCUTTA BEEF CURRY
Make and share this Calcutta Beef Curry recipe from Food.com.
Provided by JoyfulCook
Categories Curries
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
- Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
- Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
- Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
- Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
- Serve with Basmati rice and accompaniments.
Nutrition Facts : Calories 1339, Fat 132.7, SaturatedFat 52.2, Cholesterol 149.8, Sodium 1177.5, Carbohydrate 23.2, Fiber 5.2, Sugar 12.2, Protein 16.3
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