Irish Dog Blood Mary Mix

Recipes

Recipes

Irish Dog Bloody Mary Mix is the perfect choice for many recipes, both drinks and food. Did you know Irish Dog is GLUTEN FREE too?

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Drinks: (Jump to Food Recipes)
THE PERFECT BLOODY MARY
1 part. Vodka (we recommend using chilled River Baron Vodka from Mississippi River Distilling Co. in LeClaire, Iowa)!
4 parts. Irish Dog Bloody Mary Mix
Fill a glass with ice. Add Vodka and Irish Dog Bloody Mary Mix; stir.
Garnish with your choice of celery, pickle spear, asparagus, olives, etc. For those guys that like it meaty; throw in a Benny’s Bloody Mary Beef Straw!

THE AWARD-WINNING IRISH DOG BLOODY BEER
Equal parts Irish Dog Bloody Mary Mix and Your Favorite Full-Bodied Beer
Fill glass and enjoy!
Note: This combo won 2nd place at Iowa’s 2010 Brew Ha Ha for best Brew and 3rd place in 2011. 4,000 people voted and we beat out 150 specialty microbrews. Who knew a bloody mary mix would place 2nd in a beer competition! Go Dog!

THE IRISH BULL DOG
1 part. Bourbon
4 parts. Irish Dog Bloody Mary Mix
Fill a glass with ice. Add bourbon and Irish Dog Bloody Mary Mix; stir.

THE ULTIMATE BLOODY MARIA
1 part Dos Lunas Tequila
4 parts Irish Dog
Garnish with lime and enjoy.

BONNIE KORDIC’S BREAKFAST AT WIMBELDON
Fill ice cube tray with Irish Dog and let sit overnight.
Pour vodka tonics and use the frozen Irish Dog as icecubs in drink.
Delicious and refreshing!

IRISH DOG SUNRISE (submitted by Tom Athmann)
1-2 parts (your call) Bacardi Rum
3-4 parts Irish Dog Bloody Mary Mix
1/2 part quality Orange Juice
Mix the Bacardi, Irish Dog, then add Ice, and leave about 1/2 to 3/4 of an inch on the top for the Orange Juice, as to your taste
Garnish with thatever trips your trigger and enjoy!

TERESA DALE’S ROJO BEER
1/3 Part Irish Dog Bloody Mary Mix
2/3 Part Red Stripe Beer
Add your pickle, olives and serve!

CHEF STEPHANIE GODKE’S AWESOME BLOODY MARY RIMMING SPICE (a dry spice mix for rimming your Irish Dogs!)
Ingredients:
4 tbs Smokey Paprika [one whole spice tin from the grocery store
4 tbs Celery seed
½ tbs White pepper
¾ tsp Onion powder
1/2 tsp Cayenne pepper
1/2 tsp Black pepper
1 tbs Celery flakes
4 tbs Fresh squeezed lemon juice
2 tbs Light Karo syrup
2 tbs Warm water

Directions:
In a spice grinder, grind together all the spices. In a shallow bowl, mix the lemon juice with the water and syrup. Dip each glass into the lemon aid mixture then into the dry spices. Allow the glass rims to dry before pouring in the Irish Dog (we recommend using River Baron Vodka from Mississippi River Distilling Co.). Garnish with lemon, cherry tomatoes, mini dill pickles or a chilled boiled shrimp on a skewer.


Foods:

GATEWAY MARKET’S CHEF BILL’S IRISH DOG BLOODY PASTA SALAD
Dressing Ingredients:
0.5 cups Irish Dog Bloody Mary Mix
3 tbl red wine vinegar
1 tbl garlic, minced
1 tbl horseradish
1 tsp Dijon mustard
1 tsp sugar
1 tsp salt
1 tsp black pepper
0.5 cups vegetable oil

Pasta Salad Ingredients:
8oz cooked farfalle pasta
1 cup cherry tomatoes cut in half
1 cup celery diced
0.25 cup green olives, sliced
0.25 cup dill pickles, sliced
0.25 cup green onion minced
1 tpb parsley, chopped

Directions:
Combine all dressing ingredients except oil in blender, then slowly add vegetable oil while still blending on slow speed. Combine remaining ingredients and toss with dressing. Enjoy!

MIKE’S IRISH DOG PENNE
Ingredients:
38 oz of Ragu or favorite spaghetti sauce
15oz can of diced tomato’s
6.5 oz can of mushrooms (2 small cans)
1 lb of hamburger
½ lb of sausage
1 cup Irish Dog
1 green pepper, diced
1 small onion, diced
1 Tablespoon Garlic powder
1 Tablespoon Italian seasoning
3 cups whole grain penne

Directions:
Brown hamburger and sausage together with green pepper, onion, and seasonings. Then add everything else. Make penne as directed on package. After penne is ready, add to hamburger/sausage mixture and mix well. Place everything in a large casserole dish and top with 8 oz of mozzarella cheese. Bake 350 till cheese is melted. Serves 4-6 people.

IRISH DOG ROKA BLUE CHEESE BALL (great for the holidays)!
Ingredients:
1 container Old English Cheese
1 container Roka Blue Cheese
1, 8oz block of cream cheese
1 tbsp Irish Dog Bloody Mary Mix
3 dashes onion salt
3 dashes garlic salt

Directions:
Mix all ingredients together and form into ball on plate. Refridgerate for 30 mins and serve with Club Crakers.

PAULA PRICE’S IRISH DOG CHOCOLATE BROWNIE RECIPE (great for dessert!)
Ingredients:
1 Box Chocolate Brownie Mix
2 Eggs
½ Cup Oil
½ Cup Irish Dog Bloody Mary Mix

Directions:
Stir ingredients together and bake at 350 for 25 minutes. Serve with whipped cream or ice cream, top with shaved chocolate and cocoa powder with a bit of chili powder. Sweet and spicy!

STEVE’S AWESOME IRISH DOG COCKTAIL WEENIES (great for game day)!
Ingredients:
1 Bottle Irish Dog Bloody Mary Mix
4 Packages of Cocktail Weenies
1/2 cup Brown Sugar
1/4 cup Ketchup
1/4 cup Mustard
1/4 cup Maple Syrup

Directions:
In a saucepan combine one bottle of Irish Dog with 1/2 cup brown sugar, 1/4 cup ketchup, 1/4 cup mustard and 1/4 cup maple syrup. Whisk until blended and bring to a boil while stirring. Reduce the mixture into a sauce. Once reduced, poor over 4 pkgs cocktail weenies and cook them in a crockpot until they are ready to serve!

KELLY’S IRISH DOG TACO CHILI (2 Weight Watcher’s Points per cup)!
Ingredients:
2 cups Irish Dog Bloody Mary Mix
1 lb lean ground beef or 1pkg BOCA frozen/ground tofu meat
1 large onion, chopped
1, 1oz packet of dry ranch seasoning
1, 1oz packet of dry taco seasoning
1, 16oz can light kidney beans
1, 16oz can dark kidney beans
1 16oz can whole kernel corn
1, 8oz can diced tomatoes with red/green chilies (Rotel)
1, 8oz can diced tomatoes

Directions:
Brown meat and onions using 1 cup Irish Dog Bloody Mary Mix. Simmer to reduce mix, then drain any excess liquid. Combine all other ingredients in pot or crock pot, including additional cup of IDBMM and seasoning packets. Do not drain any canned ingredients. Simmer 1 hour and enjoy!

IRISH DOG CRAB DIP
Ingredients:
1 cup crab meat
8oz. cream cheese (room temp)
2 tbs. lemon juice
1 tbs. horseradish
1/2 cup Irish Dog
1/2 cup diced green onions

Directions:
Mix Irish Dog into softened cream cheese. Add lemon juice, horseradish and 1/2 of green onions. Gently fold in crab meet and bake for 15-20 mins until hot throughout. Top with remaining green onions. Serve warm with sliced french bread or crackers.

IRISH DOG BRUNSWICK STEW
Ingredients:
3 1/2 lbs chicken or diced pork (or both)
1 1/2 tsp salt
1/4 cup olive oil
1 large diced onion
2 cups sweet corn kernels
3/4 cup diced celery
1 1/2 cups baby lima beans
1/2 cup diced carrots
1/2 cup diced yellow pepper
1, 15oz can diced tomatoes drained
1 bottle Irish Dog
1/3 cup brown sugar
1/3 cup cidar vinegar

Directions:
Salt the meat, then brown meat in olive oil. Add onion and celery. Stir in peppers, carrots, beans and corn. Add drained tomatoes and Irish Dog. Mix brown sugar with the vinegar and stir into soup. Adjust for seasonings (possilby adding more brown sugar) and simmer for 20-30 minutes before serving.

PAULA PRICE’S IRISH DOG GINGER PORK ASIAN SANDWICHES
Ginger Pork Ingredients:
3-lb pork roast
1 ½ Cup Irish Dog Bloody Mary Mix
1 cup ginger ale
1 tsp. garlic powder
1 tbsp. soy sauce
2 tbsp sesame seed oil
1 tbsp. minced fresh ginger
4 tbsp. molasses, dark
2 tbsp. toasted sesame seeds

Directions:
Roast pork in roasting bag at 350 degrees for 2-3 hours until the pork easily pulls apart with fork. Pull pork and place back in liquid. To make Ginger pork Asian sandwiches, put pork in sub bun and top with Asian slaw (mix all ingredients together below):

Asian Slaw Ingredients:
6 tbsp. rice wine vinegar
6 tbsp chunky peanut butter
6 tbsp vegetable oil
3 tbsp soy sauce
5 tbsp brown sugar
2 tbsp minced fresh ginger
1 1/2 tbsp minced garlic
5 cups green cabbage
2 cups red cabbage
2 cups Napa cabbage
6 green onions chopped
2 carrots shredded
1/2 cups chopped cilantro

CHEF PAT HERATH’S IRISH DOG FLANK STEAK WRAPS WITH IRISH DOG DRESSING (figure friendly)!
Flank Steak Ingredients:
1 Flank steak
1 Bottle Irish Dog Bloody Mary Mix
2 Heads of Bibb lettuce

Directions:
Poke both sides of a flank steak with a fork to tenderize and allow the juices to penetrate the meat. Pour 1/8 inch of Irish Dog Bloody Mary Mix into a glass baking dish. Lay the flank steak in the bloody mary mix and pour more on top to cover the meat. Cover and marinate in the refrigerator for 1 to 2 hours or more (soaking overnight is preferred). Grill the flank steak and slice across the grain. Use the remaining sauce to pour over the meat to keep it moist. Take 2 heads of Bibb lettuce. Wash and spin or blot it dry. Refrigerate in an air tight container to keep the lettuce crispy. Wrap slices of meat in the lettuce and dip in Irish Dog dipping sauce (recipe below):

Irish Dog Dipping Sauce/Salad Dressing Ingredients:
1 Cup Plain Greek or Fat Free Yogurt
1/2 cup Extra Virgin Olive Oil
1 Tbsp Red Wine Vinegar
1/4 Tsp Dijon Mustard
2 Tbsp Irish Dog Bloody Mary Mix

CHEF STEPHANIE GODKE’S IRISH DOG FISH TACOS
Ingredients:
1 lb. fresh white fish or seafood
2 cups Irish Dog
1 tsp. cumin
Juice of 3 limes
Sliced avocados, fresh pico de gallo, sour cream and shredded lettuce.
Small flour tortillas.

Directions:
Pach the fish in the Irish Dog with cumin added. Slice the avocado and sprinkle with lime juice. Serve with warm tortillas and condiments on side.

SPICY SAUTEED CAULIFLOWER & TOMATOES (1 cup is 2 Weight Watcher’s Points)!
Ingredients:
4 tsp extra-virgin olive oil
8 cups cauliflower florets
1/2 cup Irish Dog Bloody Mary Mix
2 cups grape tomatoes, halved
1 Tbsp minced garlic
3/4 tsp sea salt
3/4 tsp black pepper

Directions:
In a large, deep, 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add cauliflower; cover and cook, stirring occasionally, add Irish Dog covering cauliflower and cook until cauliflower is golden in spots and almost tender, about 6 to 8 minutes. Add remaining 2 teaspoons oil, tomatoes, garlic, salt and pepper; cook, stirring, until tomatoes soften and cauliflower is tender, about 3 minutes. Yields about 1 cup per serving.

IRISH DOG SLOW COOKER CHICKEN CACCIATORE (4 Weight Watcher’s Points per Serving)!
Ingredients:
1, 8oz. can tomatoes, finely chopped and drained
1/2 cup Irish Dog Bloody Mary Mix
1, 10oz. can Healthy Request Tomato Soup
1, 1/2 tsp. Italian seasoning
1/2 tsp. dried minced garlic
1/2 cup sliced mushrooms, fresh or canned
1/2 cup chopped green bell pepper
1/2 cup chopped onion
16oz. skinned and boned uncooked chicken breast cut into 4 pieces
Non Fat Cooking spray

Directions:
In a crock pot container, spray cooking spray, combine drained tomatoes, Irish Dog, tomato soup, Italian seasoning and garlic. Stir in mushrooms, green pepper, onion and chicken pieces. Mix well to combine. Cover and cook on low for 6 to 8 hours. Evenly spoon sauce over chicken to serve. Recipe yields 4 servings (4 WW points per serving)!

LANEY DEJESUS’ HEARTY BEEF IRISH DOG SOUP (aka Laney of Limerick!)
Ingredients:
8 – Mock Steaks (or any family pack steak)
2 – Large Onions chopped
2 tablespoons – Butter
1 teaspoon – Garlic – for skillet to cook with onions
1 quart – Beef Stock
2 tablespoons – Worcestershire Sauce
1 cup – Irish Dog Bloody Mary Mix
1 teaspoon – Smokehouse Pepper or Black Pepper
1 teaspoon – Garlic – for Crock Pot
Later to add these ingredients (see directions below)
1 teaspoon – Garlic
1 cup – Irish Dog Bloody Mary Mix
2 cups – Water
1 teaspoon – Paprika
1 1/2 teaspoons – Cumin
1 teaspoon – Celery Salt
1 1/2 teaspoons – Celery Seeds
1 1/2 teaspoons – Italian Seasoning
2 – Bay Leaves
2 cups – diced Baby Carrots
2 cups – diced Red Baby Potatoes with skins on
1 can – Hoppin John Beans – (Black-Eyed Peas, Tomatoes, Onions, & Jalapeño Peppers)
1 1/2 cups – frozen Green Peas
You will need a skillet & a slow cooker for this recipe.

Directions:
Season the mock steaks with salt & pepper and brown both sides in a skillet and then remove to a plate. Melt 2 tablespoons of butter to the skillet and then add the 2 large chopped onions and brown them. In a slow cooker add the 1 quart of beef broth, 1 cup of Irish Dog Bloody Mary Mix and 1 teaspoon of garlic. Once the onions are browned transfer them and the steaks to the slow cooker. Cook on low for 10 hours. You want the steaks to shred easy.

After 10 hours add these ingredients to the cooker:
1 teaspoon – Garlic
1 cup – Irish Dog Bloody Mary Mix
2 cups – Water
1 1/2 teaspoons – Cumin
1 teaspoon – Celery Salt
1 1/2 teaspoons – Celery Seeds
1 1/2 teaspoons – Italian Seasoning
2 – Bay Leaves
2 cups – diced Baby Carrots
2 cups – diced Red Baby Potatoes with skins on

Cook on high for 4 hours or until carrots and potatoes are tender.
During the last hour of cooking add:
1 can – Hoppin John Beans – (Black-Eyed Peas, Tomatoes, Onions, & Jalapeño Peppers)
1 1/2 cups – frozen Green Peas
Make sure your steak is shredded, potatoes, and carrots are tender. Once you have reached this stage, this is ready to serve. This is an all day cooking process and so worth it for the right results! Serves 6 to 8 people.

JOE LAMPO’S IRISH DOG RIBS
Ingredients:
Slabs of Ribs
1-2 Bottles Irish Dog Bloody Mary Mix
1/2 cup Brown Sugar
1/4 cup Ketchup
1/4 cup Mustard
1/4 cup Maple Syrup
Quart sandwich bags & aluminum foil

Rib Prep:
Take your slabs of ribs and cut them in half or thirds.
Place in a quart plastic sandwich bag.
Pour in a cup or two of Irish Dog Bloody Mary mix, enough to soak into the ribs.
Press out the air to seal tight and refrigerate over night.

The Next Day:
Prepare a double of layer of aluminum foil to receive ribs and make a tray.
Place slabs (3-6 pieces) in the aluminum foil and wrap tight (place on tray in case foil leaks).
Bake at 300 degrees for 4-5 hrs (they are ready when the meat is shrinking back from the bone).
Remove from heat and let ribs rest for 30 mins.
Ribs are ready-to-eat now; however you can refrigerate overnight. If overnight, take out of fridge and bring to room temperature, baste with your favorite barbecue sauce or Irish Dog BBQ sauce (recipe below) and broil for 10 minutes on each side.

Irish Dog BBQ Sauce Directions:
In a saucepan combine one bottle of Irish Dog with 1/2 cup brown sugar, 1/4 cup ketchup, 1/4 cup mustard and 1/4 cup maple syrup. Whisk until blended and bring to a boil while stirring (be careful not to burn the sugars). Reduce the mixture into a thicker sauce. Once reduced, poor sauce over ribs and enjoy!

STEVE’S IRISH DOG LEFTOVER THANKSGIVING TURKEY SOUP
Ingredients
1 large onion, cut into 1/2-inch-thick slices
1 green bell pepper, cut into 1/4-inch cubes
2 cups chicken stock
1 clove garlic, minced
2 1/2 cups chopped leftover-turkey
1 cup chunky-style red or green salsa
3 cups Irish Dog Bloody Mary Mix
1 tablespoon fresh lime juice

Directions
Place a heavy pot over high heat. Add the onion and bell pepper; cook 2 to 3 minutes without stirring until browned. Immediately pour in the chicken stock, and stir to release vegetables from the bottom of the pot. Reduce heat to low. Stir in the garlic, turkey, salsa, Irish Dog Bloody Mary Mix, and lime juice. Simmer over medium heat until heated through, about 15 minutes. Serve in your favorite soup bowl!

TARA SAGERS’ IRISH DOG ENCHILADAS
Ingredients:
1 1/2 lbs of ground beef (93% lean)
1 packet of taco seasoning
3/4 cup Irish Dog Bloody Mary Mix
8 Café Style Enchilada Tortillas made with Corn Flour
2 1/2 cups of shredded Mexican four cheese blend
1 cup medium salsa, blended in blender
1 can cream of chicken soup mix
1 16oz sour cream

Directions:
Spray a 9×13 baking dish. Add hamburger to a medium-high heat sauté pan. Add taco season immediately and mix with the hamburger as it is cooking. This makes the meat tender and more seasoned. After cooked, add the ¾ cup of the Irish Dog Bloody Mary Mix. Simmer for 30 minute uncovered. Let the liquid reduce and absorb into the meat. Remove from heat once thickened and add 1 cup of shredded cheese. Mix and fill tortillas, fold in edges and roll up. Place all tortillas filled with meat into the casserole dish.

In a separate bowl, take the smoothly blended salsa, soup mix and sour cream. Mix together and then add 1 cup of cheese and mix well. Top the enchilada’s with the creamy mixture and spread evenly. Next sprinkle the top with the remaining ½ cup of cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and leave in oven for another 5 minutes. Remove. Serve with your favorite toppings. Lettuce, salsa, guacamole or anything else.

KIM HEIN-GRAY’S IRISH DOG BEANY WEENY SOUP
Ingredients:
8 oz. hot dogs, cut into bite-sized slices
16 oz. can Great Northern beans (do not drain)
16 oz. can French cut green beans (just slightly drained)
1 can tomato soup concentrate
1 can beef broth
½ cup Irish Dog Bloody Mary Mix
black pepper to taste

Directions:
Stir all ingredients together in a 2 qt. saucepan. Heat until simmering and enjoy!

BRANDON CLEARY’S IRISH DOG TEXAS SMOTHERED GOODNESS
Ingredients:
1 bottle of Irish Dog
Lean hamburger meat (1/3 pound per person)
1 Large Onion color of your choice sliced
1 Package of sliced mushrooms
2-3 tablespoons of Extra Virgin Olive Oil
Garlic powder
Onion Powder

Directions:
Spread the meat out and add an even layer of garlic and onion powder to the meat. Mix it together and form the patties that are about 1 to 1 ¼ inches thick like a rectangle with rounded edges. Add olive oil to a large skillet (cast iron if available) just enough to coat the bottom so the beef doesn’t stick. Set to medium heat and brown the patties on each side then remove and add the veggies. Sauté the onions and mushrooms until onions are translucent. Add the patties back to the skillet and add Irish Dog until the meat and veggies are slightly submerged. Cover on low heat for 20 minutes. Then stir and flip the meat, recover and simmer for another 20 minutes. Afterwards turn heat off and let it sit for at least 20 minutes to soak in the Irish Dog flavors (the longer is soaks the better it will be). This dish goes great on top of homemade mash potatoes or rice.

EXECUTIVE CHEF JIM NADEAU’S IRISH DOG SOUTHWESTERN CHILI
Ingredients:
2 lbs ground beef
1/2 cup Irish Dog Bloody Mary Mix (use to reduce beef)
1 medium onion, chopped
1 clove garlic, minced
2 cups Irish Dog Bloody Mary Mix
1 4 oz can tomato paste
1 24 oz. can of tomato sauce
1 24 oz. can of chili beans with juice
1 oz chipotle peppers in adobe sauce
1 tablespoon cumin
3 tablespoons Chili powder

Directions:
Brown the ground beef with the 1/2 cup Irish Dog Bloody Mary Mix over medium-high heat in a large pot until cooked through. In a separate sauté pan brown the onion and garlic. Add 2 cups Irish Dog Bloody Mary Mix, chili beans with juice, tomato sauce, tomato paste, chipotle peppers in adobe, cumin and chili powder. Stir; cover and lower heat to a simmer for 2 hours, stir often. Add beef to chili mixture. Serve hot with grated cheese, jalapenos and sour cream.

KATIE SPAIN’S AWARD-WINNING IRISH DOG CHILI
Ingredients:
½ to ¾ bottle of Irish Dog Bloody Mary Mix (depending on consistency or what you drink while cooking!)
1.5 – 2lbs of hamburger or any other meat you prefer
3 Tbs of minced garlic
2 Tbs of Minced Onion
2 – 16 Oz cans of Tomatoes petite Diced
1 large yellow onion chopped
1 large green pepper chopped
3-4 stalks of Celery chopped
1 or 2 jalapeno chopped
2 Tbs of Chilli Powder (Hot)
1-2 Cans of Mushrooms (or fresh if you have them)
1-2 Cans of Black Beans (drained)
Salt and Pepper to taste

Directions:
In skillet brown meat, add in minced Garlic and Onion while cooking. When the meat is nearly browned, add in 1 cup of Irish Dog Bloody Mary mix. Reduce to simmer for 20 mins. to reduce the liquid and thicken the consistency. Put all additional ingredients in large Crock pot or Stock pot , add the meat mixture. At this point I add additional Bloody Mary mix to achieve the consistency I would like. Season with Salt and Pepper. Cook for at least 4-6 hours on low, stirring occasionally. Add toppings like Fritos, Sour cream, Chives and Cheddar Cheese.

MARLA’S (from Cork & Barrel) AWARD-WINNING IRISH DOG CHILI
Ingredients:
2 1/2 lbs. ground beef
1/4 cup diced onions
2 cans kidney beans
1 can crushed tomatoes
2 tbsp. tomato paste
1 can tomato puree
1 cup Irish Dog Bloody Mary Mix
1/2 cup chili powder

Directions
In a 6- to 8-quart Dutch oven, cook meat, and onion until meat is brown and onion is tender; drain. Stir in undrained kidney beans, tomato paste and puree, undrained tomatoes, chili powder, and 1 cup Irish Dog. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.

STEVE’S ORIGINAL IRISH DOG CHILI
Ingredients:
2 cups Irish Dog Bloody Mary Mix
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 large can of stewed tomatoes with juice
1 large can of chili beans
Chili powder to taste Directions:
Brown the ground beef, onions, and minced garlic over medium-high heat in a large pot. Add Irish Dog Bloody Mary Mix, chili beans, stewed tomatoes and chili powder. Stir; cover and lower heat to a simmer for 2 hours, stir often.
Serve hot with grated cheese, jalapenos and sour cream. (4-6 servings)

SEAN ALLEN’S IRISH DOG TACOS
Ingredients:
1 lb lean ground beef
1 yellow onion, minced
2 cloves garlic, minced
Chili Powder to taste
½ cup Irish Dog Bloody Mary Mix

Add Toppings:
Open/warm 6-8 crispy or soft taco shells
Add chopped tomato and shredded lettuce to taste (optional)
Add shredded cheddar cheese to taste (optional)
Add Sour Cream to taste (if you’re feeling adventurous, you can add a dash or two of IDBMM to your sour cream)

Directions:
Brown beef with onion and garlic, and drain any accumulated fat.
Add IDBMM, and cook over low heat, stirring occasionally, until mixture thickens
Serve meat in tacos with toppings of choice. (4-6 servings)

ALSO TRY MARINATING YOUR STEAKS, SALMON, CHICKEN, OYSTERS & SHRIMP IN IRISH DOG BEFORE GRILLING!