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Caesar Salad Recipe

You don’t have to eat out to enjoy a great-tasting Caesar salad.

Ingredients

  • 1/3 cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • 2 teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 garlic clove, finely chopped
  • 1 large bunch romaine, torn into bite-size pieces (10 cups)
  • 1 cup garlic-flavored croutons
  • 1/3 cup grated Parmesan cheese
  • Freshly ground pepper

Caesar Salad Recipe

Directions

  1. Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
  2. Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.

Crab Salad with Caesar Vinaigrette Recipe

Ingredients

  • 8 white anchovies (see Note)
  • 1 garlic clove
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound jumbo lump crabmeat, picked over for cartilage
  • 1 tablespoon snipped chives
  • 1 1/2 teaspoons chopped tarragon
  • 1/4 cup finely diced roasted red pepper
  • 1/2 pound baby romaine lettuce leaves

Crab Salad with Caesar Vinaigrette Recipe

Directions

  1. In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.
  2. In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.

Marinated white anchovies are available at Italian markets, specialty food stores and in the deli case at some supermarkets.

Two Cheese Dip Recipe

Ingredients

  • ¾ Pound (12 oz.) sharp cheddar cheese
  • 1 pkg. (4 oz.) Roquefort cheese
  • 1 Clove garlic
  • ¾ Cup Coca-Cola
  • 2 Tablespoons soft margarine
  • 1 Tablespoon grated onion
  • 1 ½ Teaspoon Worcestershire sauce
  • 1 Teaspoon dry mustard
  • ¼ Teaspoon salt
  • ⅛ Teaspoon Tabasco

Two Cheese Dip Recipe

Directions

  1. Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic through a press; add to cheeses with 1/2 cup of the Coca-Cola and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coca-Cola, then beat on high speed until mixture is fairly smooth, light and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.

Makes about 3 cups. This dip keeps very well for a week or more.

Ground Beef Stroganoff Recipe

Jordon has been passionate about Beef Stroganoff since he worked at a homeless shelter and they made such a poor version, it could slipped under doors, plate and all.  Here is a much heartier version, one that will keep you going all winter long.

Ingredients

  • 2 tablespoons butter
  • 1 package (8 oz) sliced baby portabella mushrooms
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 lb lean (at least 80%) ground beef
  • 1 1/2 cups beef flavored broth (from 32-oz carton)
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 all-purpose flour
  • 1 cup sour cream
  • 6 cups cooked egg noodles
  • Chopped Italian (flat-leaf) parsley, if desired

Ground Beef Stroganoff Recipe

Directions

  1. In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  2. Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  3. Serve with cooked egg noodles. Garnish with parsley.

Spinach Balls Recipe

Ingredients

  • 2 10 oz pkgs frozen spinach — thawed, chopped
  • 1 medium onions – chopped
  • 1 clove garlic – minced
  • 1/2 cup butter – melted
  • 2 cups Pepperidge Farm herb stuffing
  • 1/2 cup Parmesan cheese – grated
  • 5 eggs – beaten
  • 1 teaspoon Worcestershire sauce
  • 1/2  tablespoon black pepper

Directions

  1. Drain spinach and squeeze in handfuls to remove as much moisture as
    possible. Place in large bowl. Sauté onion and garlic in butter, and stir
    into spinach. Add remaining ingredients, stir, and let stand for 15 minutes

Mushroom Burger Sauce Recipe

Ingredients

  • 1medium onion, thinly sliced
  • 12cremini mushrooms, sliced
  • 1tablespoon extra virgin olive oil
  • 14cup red wine
  • 2tablespoons Worcestershire sauce
  • 12cup milk
  • 1tablespoon Dijon mustard
  • 2tablespoons butter
  • 2tablespoons chives
  • salt and pepper

Directions

  1. Saute the onions and mushrooms until the mushrooms are a nice, rich brown, then season with salt and pepper.
  2. Deglaze the pan with wine, scraping up all the tasty brown bits. Let the alcohol cook off.
  3. Stir in Worcestershire, milk and mustard. The mixture will thicken up quickly.
  4. Gloss the sauce by dropping the butter into the pan in small chunks and letting it melt. When all the butter is melted, give the pan a final stir.
  5. When you plate the patties, spoon the onion mushroom sauce over each patty.

Beer Cheese Soup Recipe

Ingredients

  • 6 cups milk
  • 2 12-oz. cans beer – divided
  • 40 ounces process cheese spread
  • 1 10-oz. can chicken broth
  • 1 teaspoon Worcestershire sauce
  • 3 dashes hot sauce — or to taste
  • 1/4 cup plus 2 tablespoons cornstarch
  • Garlic/onion croutons — for garnish

Directions

  1. Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven.  Cook over low heat until thoroughly heated, stirring constantly.  Add cheese spread, broth, Worcestershire sauce, and hot sauce.  Cook over low heat until thoroughly heated, stirring constantly.
  2. In small bowl, combine cornstarch and remaining beer.  Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).

Yield:  4 quarts.

Stroganoff Sandwich Recipe

Ingredients

  • 1 ea French Bread; Loaf, Unsliced       

  • 1 tb Worcestershire Sauce
  • 1 1/2 lb Ground Beef; Lean
  • 1 x  Salt & Pepper; To Taste
  • 2 tb Onion; Grated
  • 2 ea Tomatoes; Md. Chopped
  • 1 1/2 c  Cheddar, Md. Sharp, Grated
  • 1 ea Green Pepper; Bell, Seed and chop 1 medium Green Bell Pepper.
  • 1 c  Sour Cream

Directions   

  1. Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes.  Brown the meat and drain the excess fat.  Add the onion, and cook until the onion is transparent.  Remove fro
    the heat and add the sour cream, Worcestershire sauce, salt and pepper.
  2. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese.  Place back in the oven and bake only until the cheese is melted.  Serve hot.

Barbecued Roast Beef Sandwich Recipe

Ingredients

Barbecue Sauce

  • 1/2 cup ketchup
  • 3 tablespoons white vinegar
  • 2 tablespoons chopped onion
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons packed brown sugar
  • 1/4 teaspoon ground mustard
  • 1 clove garlic, finely chopped

Sandwiches

  • 1 lb thinly sliced cooked roast beef, cut into 1-inch strips (3 cups)
  • 6 burger buns, split

Directions

  1. In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
  2. Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.