1,461 worcestershire recipes

Slow cooker BBQ beef sandwiches with shredded chuck roast in a tangy tomato sauce, brown sugar, and mustard. Fork-tender and crowd-ready on buns.

Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.

Let this tantalizing dish simmer in your crockpot while you take a siesta to get away from the kids.

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Round up beef with 10 pounds of round steak strips braised in a tangy ketchup, brown sugar, and red wine vinegar sauce. Feeds a crowd and freezes well.

Messy Fredericks pile shredded ham and turkey in a sweet-spiced barbecue sauce onto toasted hamburger buns with melty cheese. A weeknight family sandwich that feeds six in 30 minutes.

Garden soup with chicken, potatoes, lima beans, carrots, and celery in a tomato-chicken broth. A hearty dump-and-simmer vegetable soup that's low calorie and feeds a crowd.

Maple Dijon glazed chicken breast grilled or broiled with a sweet-tangy glaze of pure maple syrup, Dijon mustard, white wine, and shallots. Ready in 30 minutes.

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.

Oyster-artichoke soup is a New Orleans classic with briny oysters, tender artichoke hearts, and a butter-flour roux base. Make it a day ahead so the flavors deepen overnight before reheating.

Overnight marinated sirloin steak soaks in soy, Worcestershire, Dijon, garlic, and herbs before grilling. Deeply seasoned 1-inch sirloin with 12-hour marinade for maximum tenderness and flavor.

Tender sirloin steak chunks, frozen mixed vegetables, and steak sauce create a steakhouse-inspired soup that turns leftover beef into a satisfying meal in 40 minutes.

Classic crockpot beef stew with potatoes, carrots, pearl onions, and celery. Flour-coated beef browns first, then slow cooks 8 to 10 hours until everything is melt-in-your-mouth tender.

Easy shrimp etouffee with the holy trinity slow-cooked for two hours in margarine, then simmered with Rotel tomatoes, cream of mushroom soup, and two pounds of shrimp.

Diner-style beef goulash with cubed round steak simmered in a tangy ketchup, paprika, and Worcestershire sauce gravy. Served over hot egg noodles for a hearty weeknight dinner.

We have always been great lovers of mushrooms, wild and cultivated. This dish was usually made with meadow or button mushrooms, but the cultivated ones will fill in just as easily and be almost as good.