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Dark Chocolate Bloody Mary Mix
All Natural
All natural, MSG free, no preservatives or artificial
colors added. Add your favorite alcohol and enjoy a
smooth blend with a sassy finish! Our Bloody Mary
Mix is so good you can serve it as a Virgin Bloody
Mary, or use it as a base for Marinara Sauce. The
attractive amber colored bottle the Bloody Mary Mix is
bottled in makes it an elegant gift to give.
Made with dark chocolate imported from Germany
and dark cocoa imported from South America.
Ingredients: Tomato Juice; lime juice, lemon juice,
Worcestershire sauce, cocoa, chocolate, vinegar,
cayenne, onions, paprika, garlic, sugar, salt, and
Donya Marie’s own signature blend of spices.
25 oz bottle $9.95 or 2 bottles $17
All Natural
All natural, MSG free, no preservatives or artificial
colors added. Add your favorite alcohol and enjoy a
smooth blend with a sassy finish! Our Bloody Mary
Mix is so good you can serve it as a Virgin Bloody
Mary, or use it as a base for Marinara Sauce. The
attractive amber colored bottle the Bloody Mary Mix is
bottled in makes it an elegant gift to give.
Made with dark chocolate imported from Germany
and dark cocoa imported from South America.
Ingredients: Tomato Juice; lime juice, lemon juice,
Worcestershire sauce, cocoa, chocolate, vinegar,
cayenne, onions, paprika, garlic, sugar, salt, and
Donya Marie’s own signature blend of spices.
25 oz bottle $9.95 or 2 bottles $17
RECIPES
Dark Chocolate Stuffed Cabbage
12 cabbage leaves
1 1/2 cups cooked brown rice
Small bag of frozen mixed vegetables
2 Tablespoons of Donya Marie's Sassy Fiesta Dark Chocolate Vinaigrette
1 can (14 1/2 oz) petite diced tomatoes
3/4 cup Donya Marie's Dark Chocolate Bloody Mary Mix
Steam cabbage leaves until tender.
Cook frozen vegetables and combine with rice. Stir in Vinaigrette, adding more if desired.
Place about 1/3 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides.
Place cabbage rolls, seam sides down, in ungreased square baking dish.
Mix tomatoes and Bloody Mary Mix together and pour over cabbage rolls.
Bake at 350 degrees for 20 to 25 minutes.
Dark Chocolate Marinara Sauce w/Italian Turkey Sausage and Fettuccini
¼ cup extra virgin olive oil
1.5 cups of Donya Marie’s Dark Chocolate Bloody Mary Mix
1 can Tomato paste
¼ cup onions (diced)
1 tsp Oregano
½ cup of Basil leafs (chopped) (may substitute with fresh parsley)
½ cup White wine (dry)
2.5 Tbsp Garlic (minced)
2 cup mushrooms sliced
2 tsp salt
1 tsp pepper
1 lb Italian seasoned turkey sausage
1 package fresh Fettuccini
Parmesan cheese
In oil sauté garlic and onion for 5 minutes, add mushrooms and simmer 3 minutes. Add Bloody Mary Mix, tomato paste,
oregano, basil, salt, pepper, white wine. Simmer covered for 20 – 25 minutes.
Cook sausage. Prepare Fettuccine according to package directions. Place Fettuccine on plate, ladle Marinara sauce on top of
Fettuccine, top with sausage and Parmesan cheese.
Fillet of Beef Bourguignon
Ingredients
1 (3-pound) filet of beef, trimmed
1 tsp salt
1/2 tsp pepper
3 to 4 Tblsp good olive oil
1/4 lb bacon (diced)
2 garlic cloves (minced)
1 cups good dry red wine, such as Burgundy or Chianti
½ cup Dark Chocolate Bloody Mary Mix
2 cups beef stock
1 Tblsp tomato paste
1 sprig fresh thyme
1/2 pound pearl onions (peeled)
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 Tblsp unsalted butter, at room temperature
2 Tblsp all-purpose flour
1/2 lb mushrooms, sliced 1/4-inch thick (domestic or wild)
With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-
bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside
and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it
aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock,
chocolate bloody Mary mix, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered
on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer
uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to
thicken.
Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned
and tender.
Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently
for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately.
Pepperoni Lasagna Roll-Ups
3 lasagna noodles
¾ cup ricotta cheese
1 cup of Dark Chocolate Marinara Sauce (recipe above, minus the Italian Turkey Sausage and Fettuccini)
24 slices of Pepperoni
3 slices of Swiss Cheese, cut into thirds
¼ cup shredded parmesan cheese
Cook noodles according to package directions, drain. Spread ricotta cheese over each noodle. Top with pepperoni and Swiss
cheese; carefully roll up.
Place seam side down in a greased shallow 1-qt. Baking dish; top with marinara sauce. Cover and bake at 350 degrees for 20-
25 minutes or until bubbly.
Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before
serving.
Gazpacho
8 oz can crushed tomatoes
23 oz Donya Marie’s Dark Chocolate Bloody Mary Mix
1 orange bell pepper
1 bunch green onions
1 cucumber
1 Tblsp garlic (granulated)
1/8 cup red wine vinegar
1 Tbsp olive oil
1 tsp salt
1.5 Tblsp Donya Marie’s Dark Chocolate Hot Sauce
fresh ground pepper
Process vegetables in blender and add remaining ingredients. Serve cold.
Lasagna
2 lbs cottage cheese
½ cup parmesean cheese
1 tsp salt
2 egg (beaten)
1 lb Mozzarella cheese
Lasagna noodles (uncooked)
Donya Marie’s Marinara sauce (recipe above)
Mix cottage cheese, salt, and egg together well.
Layer: Noodles
Cottage Cheese mixture
Mozzarella cheese
Repeat (should have 2 layers
Bake covered at 350 degrees for 50 minutes, uncover and bake for 10 more minutes.
Dark Chocolate Stuffed Cabbage
12 cabbage leaves
1 1/2 cups cooked brown rice
Small bag of frozen mixed vegetables
2 Tablespoons of Donya Marie's Sassy Fiesta Dark Chocolate Vinaigrette
1 can (14 1/2 oz) petite diced tomatoes
3/4 cup Donya Marie's Dark Chocolate Bloody Mary Mix
Steam cabbage leaves until tender.
Cook frozen vegetables and combine with rice. Stir in Vinaigrette, adding more if desired.
Place about 1/3 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides.
Place cabbage rolls, seam sides down, in ungreased square baking dish.
Mix tomatoes and Bloody Mary Mix together and pour over cabbage rolls.
Bake at 350 degrees for 20 to 25 minutes.
Dark Chocolate Marinara Sauce w/Italian Turkey Sausage and Fettuccini
¼ cup extra virgin olive oil
1.5 cups of Donya Marie’s Dark Chocolate Bloody Mary Mix
1 can Tomato paste
¼ cup onions (diced)
1 tsp Oregano
½ cup of Basil leafs (chopped) (may substitute with fresh parsley)
½ cup White wine (dry)
2.5 Tbsp Garlic (minced)
2 cup mushrooms sliced
2 tsp salt
1 tsp pepper
1 lb Italian seasoned turkey sausage
1 package fresh Fettuccini
Parmesan cheese
In oil sauté garlic and onion for 5 minutes, add mushrooms and simmer 3 minutes. Add Bloody Mary Mix, tomato paste,
oregano, basil, salt, pepper, white wine. Simmer covered for 20 – 25 minutes.
Cook sausage. Prepare Fettuccine according to package directions. Place Fettuccine on plate, ladle Marinara sauce on top of
Fettuccine, top with sausage and Parmesan cheese.
Fillet of Beef Bourguignon
Ingredients
1 (3-pound) filet of beef, trimmed
1 tsp salt
1/2 tsp pepper
3 to 4 Tblsp good olive oil
1/4 lb bacon (diced)
2 garlic cloves (minced)
1 cups good dry red wine, such as Burgundy or Chianti
½ cup Dark Chocolate Bloody Mary Mix
2 cups beef stock
1 Tblsp tomato paste
1 sprig fresh thyme
1/2 pound pearl onions (peeled)
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 Tblsp unsalted butter, at room temperature
2 Tblsp all-purpose flour
1/2 lb mushrooms, sliced 1/4-inch thick (domestic or wild)
With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-
bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside
and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it
aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock,
chocolate bloody Mary mix, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered
on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer
uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to
thicken.
Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned
and tender.
Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently
for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately.
Pepperoni Lasagna Roll-Ups
3 lasagna noodles
¾ cup ricotta cheese
1 cup of Dark Chocolate Marinara Sauce (recipe above, minus the Italian Turkey Sausage and Fettuccini)
24 slices of Pepperoni
3 slices of Swiss Cheese, cut into thirds
¼ cup shredded parmesan cheese
Cook noodles according to package directions, drain. Spread ricotta cheese over each noodle. Top with pepperoni and Swiss
cheese; carefully roll up.
Place seam side down in a greased shallow 1-qt. Baking dish; top with marinara sauce. Cover and bake at 350 degrees for 20-
25 minutes or until bubbly.
Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before
serving.
Gazpacho
8 oz can crushed tomatoes
23 oz Donya Marie’s Dark Chocolate Bloody Mary Mix
1 orange bell pepper
1 bunch green onions
1 cucumber
1 Tblsp garlic (granulated)
1/8 cup red wine vinegar
1 Tbsp olive oil
1 tsp salt
1.5 Tblsp Donya Marie’s Dark Chocolate Hot Sauce
fresh ground pepper
Process vegetables in blender and add remaining ingredients. Serve cold.
Lasagna
2 lbs cottage cheese
½ cup parmesean cheese
1 tsp salt
2 egg (beaten)
1 lb Mozzarella cheese
Lasagna noodles (uncooked)
Donya Marie’s Marinara sauce (recipe above)
Mix cottage cheese, salt, and egg together well.
Layer: Noodles
Cottage Cheese mixture
Mozzarella cheese
Repeat (should have 2 layers
Bake covered at 350 degrees for 50 minutes, uncover and bake for 10 more minutes.