3 oz White Mountain Vodka 5 oz tomato juice 1/2 oz fresh lemon juice 1/2 oz
worcestershire Pinch of pepper and celery salt Dash of hot sauce Celery
Not exact matches
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon
Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño
pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell
pepper)
Pinch sugar Salt and freshly ground black
pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A
pinch or two fresh ground
pepper A
pinch cayenne
pepper or red
pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes
Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
Worcestershire,
pinches of salt &
pepper.
For the Avocado Sauce: 1 large avocado, peeled and pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp
Worcestershire sauce 1/2 tsp vinegar
pinch of salt and
pepper
1/2 teaspoon
of dry mustard, a
pinch of ground cayenne
pepper, and a couple dashes
of Worcestershire sauce will add just the right amount
of spicy kick to balance the richness
of the sauce.
1/2 pound ground beef 1/2 pound ground pork 4 tablespoons panko breadcrumbs 1 heaping tablespoon
Worcestershire sauce 1 tablespoon low sodium soy sauce 1 small onion, finely diced 1 egg 1 teaspoon kosher salt
Pinch of pepper Vegetable oil for cooking
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño
pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan
Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black
pepper to taste
Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice