Recipes with worcestershire sauce
1,494 recipes
One-Dish Meal
Slow cooker one-dish meal with ground beef, bacon, smoked sausage, and four kinds of beans in a sweet-smoky ketchup and honey sauce. A hearty crowd-feeder for 10.
Favorite Veal Oscar
Veal Oscar layers pounded veal cutlets with asparagus spears and a creamy white wine seafood sauce. The classic Scandinavian dish named for Sweden's King Oscar II.
Western Style BBQ Sauce
An easy 5-ingredient homemade barbecue sauce is bold, tangy, and sweet. Perfect for brushing onto chicken, steak, or even using as a dipping sauce.
Beef Pinwheel
Seasoned ground beef rolled around a savory cabbage and onion filling, then baked until golden. Slice into spirals for a retro comfort dinner the whole family will love.
Parsley Cheese Ball
Add a new taste to your party platters with this easy recipe that will have you making a scrumptious appetizer everyone will love!
Creamed Ground Beef
Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.
Currant Jelly Sauce (Uncle Buck's)
Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.
Cat's Beef Brisket Barbecue
A 9-pound beef brisket smothered in a brown sugar and tomato paste sauce, wrapped in foil, and oven-braised for 5 hours until fork-tender. Shred it and pile it on buns for a crowd.
Morgan Veal Stew
Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.
Catfish in Beer
Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.
Creamy Beef-Noodle Combo
Lean ground beef simmers with mushrooms, celery, bell pepper, and egg noodles in a velvety cream of mushroom sauce. One skillet, one hour, and dinner is handled.
Poule D'Eau Jambalaya
Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.
Orange Country Style Ribs
Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.
Country Ribs
Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.
Maple-Glazed Ribs
Maple-glazed ribs braise low in foil, then finish in a sticky maple-soy-orange glaze with a hit of curry powder and Dijon. Toasted sesame seeds top each saucy rack.
Wild Duck Gumbo
Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.
Slow cooker one-dish meal with ground beef, bacon, smoked sausage, and four kinds of beans in a sweet-smoky ketchup and honey sauce. A hearty crowd-feeder for 10.
Veal Oscar layers pounded veal cutlets with asparagus spears and a creamy white wine seafood sauce. The classic Scandinavian dish named for Sweden's King Oscar II.
An easy 5-ingredient homemade barbecue sauce is bold, tangy, and sweet. Perfect for brushing onto chicken, steak, or even using as a dipping sauce.
Seasoned ground beef rolled around a savory cabbage and onion filling, then baked until golden. Slice into spirals for a retro comfort dinner the whole family will love.
Add a new taste to your party platters with this easy recipe that will have you making a scrumptious appetizer everyone will love!
Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.
Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.
A 9-pound beef brisket smothered in a brown sugar and tomato paste sauce, wrapped in foil, and oven-braised for 5 hours until fork-tender. Shred it and pile it on buns for a crowd.
Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.
Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.
Lean ground beef simmers with mushrooms, celery, bell pepper, and egg noodles in a velvety cream of mushroom sauce. One skillet, one hour, and dinner is handled.
Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.
Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.
Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.
Maple-glazed ribs braise low in foil, then finish in a sticky maple-soy-orange glaze with a hit of curry powder and Dijon. Toasted sesame seeds top each saucy rack.
Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.
