only the best recipes

Only the Best Worcestershire Sauce Recipes

  • (Shrimp) Cocktail Sauce
    This is an easy to make shrimp sauce. It makes about 1 1/2 cups.
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  • Barbecue Ribs
    "This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce."
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  • Barbecued Texas Beef Brisket
    Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a...
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  • Beef and Guinness Pie
    Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.
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  • Bill's Blue Cheese Dressing
    "This is the BEST I have ever tasted, but not for the fat conscious."
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  • Bobbie-Q Sauce (Barbecue Sauce)
    A versatile barbecue sauce - sweet and spicy. Kind of like magic — anything I prepare with this sauce disappears! It's a hit with all ages. I've started preparing it with Xylitol, also known as birch sugar, instead of sugar, and it works just great, plus it's easier on blood sugar levels.
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  • Boilermaker Tailgate Chili
    "This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."
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  • Brisket with BBQ Sauce
    "After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor."
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  • Carolina Pulled-Pork Sandwiches
    In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto...
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  • Chunky Blue Cheese Salad Dressing
    I LOVE a good Blue Cheese Salad Dressing. Unfortunately, I have yet to find a good one in the stores. I dug out all my cookbooks, combined this and that and here is the final result.
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  • Delmarva Crab Cakes with Cucumber Tartar Sauce
    A perfect crab cake is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab.
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  • Deviled Salmon Cakes
    When adding the diced vegetables to the flaked salmon, fold the ingredients together gently so that the salmon doesn't break up.
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  • Glazed Ham
    "A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved."
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  • Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce
    Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs...
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  • Jalapeño Cheeseburgers with Bacon and Grilled Onions
    The little green chile makes an appearance in the burger and in its creamy ranch sauce. What to drink: Chateau Souverain 2002 Zinfandel, Dry Creek Valley ($22).
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  • Jerky Lover's Jerky - Sweet, Hot and Spicy!
    "If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!"
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  • Kittencal's Beef or Pork Marinade and Tenderizer
    Who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! IMPORTANT - PLEASE DON'T FORGET TO LEAVE YOUR MEAT OUT ON THE COUNTER AND BRING TO ALMOST ROOM TEMPERATURE BEFORE COOKING, THIS WILL RELAX THE MEAT FIBERS AND CREATE A JUICIER AND MORE TENDER STEAK OR CUT OF BEEF ----------------- DO NOT substitute the honey for anything else except for maple syrup, using honey will produce the best marinade!
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  • Louisiana Deviled Crab Cakes
    These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of...
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  • Molasses-Brined Turkey with Gingersnap Gravy
    Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or...
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  • My Favorite Chili
    This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.
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  • Out of this World Turkey Brine
    "Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty."
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  • Sausage-Stuffed Mushrooms
    "Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from...
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  • Sauteed Mushrooms
    Wonderful. We serve these with grilled steak and baked potatoes.
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  • Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
    "Man, when your guests bite into these at this Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLEY before the quick grilling process."
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  • Smokin' Scovilles Turkey Chili
    "This is a hearty and relatively low-fat chili recipe that is guaranteed to satisfy even the most sadistic spicy food lover...REAL MAN FOOD. (For those with wimpier taste buds, omit the Habanero pepper). Try melting a tablespoon of whipped cream cheese into each dish. Hoo boy! Also, drink beer with lime. The acidity seems to help calm the assault on your taste buds when it gets to be too much."
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  • Strawberry Spinach Salad I
    "Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!"
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  • Sylvia's Ribs
    "Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc."
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  • Tartar Sauce
    I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator.Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.
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  • Ten Clove Garlic Marinade
    "Garlic lovers, this marinade is for you! I have used this on both beef roast and chicken, and I'm certain it will taste great on any cut or type of meat you choose. I typically use a 2 to 4 pound beef roast."
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  • Tequila Cocktail Sauce
    "This is a great cocktail sauce recipe straight from the heart of the Rockies (Aspen, Colorado), via Cape Cod. The tequila gives it a good kick! This recipe yields a large amount, you may want to half or quarter it."
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  • Ultimate Shrimp Scampi
    "This delicious shrimp recipe will melt in your mouth. The addition of avocado and Asiago cheese takes it to the next level!"
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