A1 STEAK SAUCE FLAVORS RECIPES

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WORLD'S BEST BLOODY MARY MIX RECIPE | ALLRECIPES



World's Best Bloody Mary Mix Recipe | Allrecipes image

I drink virgin bloody marys for breakfast pretty regularly. To me this is the perfect marriage of flavor for those of you who enjoy this delicious drink. Add alcohol when you're feeling extra zippy.

Provided by Michelle Black

Categories     Breakfast and Brunch    Drinks

Total Time 10 minutes

Prep Time 10 minutes

Yield 8 servings

Number Of Ingredients 9

1 (46 fluid ounce) can tomato juice
? cup steak sauce
3 tablespoons hickory smoke-flavored barbeque sauce
1 teaspoon ground celery seed
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
8 wedges lemon, divided
8 celery sticks, divided

Steps:

  • Stir tomato juice, steak sauce, barbeque sauce, celery seed, garlic salt, and black pepper in a large pitcher. Serve in glasses over ice and garnish each serving with a pinch of cayenne pepper, a lemon wedge, and a celery stick.

Nutrition Facts : Calories 49.6 calories, CarbohydrateContent 12.8 g, FatContent 0.3 g, FiberContent 1.8 g, ProteinContent 1.7 g, SodiumContent 888.8 mg, SugarContent 7.5 g

HOMEMADE WORCESTERSHIRE SAUCE - PRACTICAL SELF RELIANCE



Homemade Worcestershire Sauce - Practical Self Reliance image

This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 3

Number Of Ingredients 17

1/4 cup raisins
1/4 cup boiling water
1/2 cup un-sulfured molasses
1/4 cup tamarind paste
2-ounce can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled & chopped
6-8 garlic cloves, crushed
2 cups white vinegar, divided
2 cardamom pods
2 Tbsp. kosher or canning salt
2 Tbsp. brown sugar or maple syrup
1 Tbsp. crushed red pepper flakes
1 Tbsp. dry mustard
1 tsp. whole cloves
1 tsp. black peppercorns
1/2 tsp ground cinnamon

Steps:

  • Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
  • Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
  • Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
  • Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
  • After aging, pour the sauce through a fine mesh sieve before use.

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