Recipes with worcestershire sauce
1,494 recipes
Caesar Dressing
Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.
Dehydrator Barbecue Sauce
Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.
Devilled Crabs
Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.
Caesar for Two
Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.
Enchillada Suisa
Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.
Crabmeat Appetizer
Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.
Spicy Roasted Tomato Soup with Herb Salad
Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.
Crab Cakes #2
Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.
Crowd-Pleasin' Cod Sandwiches
Open-faced cod sandwiches on English muffins with broiled tomato, topped with a sharp cheddar cheese sauce spiked with mustard, cayenne, and Worcestershire. A hot seafood lunch.
Venison Savory Stew
Slow cooker venison stew that runs 12 to 16 hours on low, building deep game flavor with white wine, Worcestershire, lentils, and unpeeled root vegetables for maximum nutrition.
Daube Glace
Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.
Sea Soup
A creamy salmon chowder with sweet potatoes, regular potatoes, corn, and leeks simmered in clam juice, cream, and milk. Rich, hearty, and warming from the first spoonful.
Savory Shepherd's Pie, Revised
Vegetarian shepherd's pie with kidney beans, corn, and stewed tomatoes under a layer of garlicky basil mashed potatoes, finished with melted cheddar. A meatless take on the British classic.
Crab & Corn Cakes
Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.
Provolone-Ham Celery Stuffing
Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.
Marinated Asparagus Bundles
Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.
Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.
Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.
Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.
Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.
Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.
Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.
Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.
Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.
Open-faced cod sandwiches on English muffins with broiled tomato, topped with a sharp cheddar cheese sauce spiked with mustard, cayenne, and Worcestershire. A hot seafood lunch.
Slow cooker venison stew that runs 12 to 16 hours on low, building deep game flavor with white wine, Worcestershire, lentils, and unpeeled root vegetables for maximum nutrition.
Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.
A creamy salmon chowder with sweet potatoes, regular potatoes, corn, and leeks simmered in clam juice, cream, and milk. Rich, hearty, and warming from the first spoonful.
Vegetarian shepherd's pie with kidney beans, corn, and stewed tomatoes under a layer of garlicky basil mashed potatoes, finished with melted cheddar. A meatless take on the British classic.
Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.
Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.
Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.
