Worcestershire sauce
1 - 12 of 20 Results
1 - 12 of 20
Worcestershire sauce
  • IPA Fondue

    This IPA Fondue is a nod to fondue parties of the 70s... because drinking India Pale Ale is every bit as hipster today, as fondue was back then!

  • Reuben Burgers on Pretzel Rolls

    This Reuben-gone-burger is a guaranteed hit. It takes the favorite components of a classic Rueben sandwich—the Thousand Island dressing, sauerkraut and Swiss cheese-- and pairs them with a juicy burger, all on a pretzel roll.

  • Maryland Crab Cakes

    Here is my variation on a traditional Maryland Crab cake. We started vacationing in Maryland where we started making these, but now we rent a house in North Carolina, thus the southern influence on the recipe.

  • Turkey Protein Burger

    With crunchy iceberg lettuce as the “bun” around a turkey patty—plus tomato, onion, avocado, cheese, and ranch sauce—this burger is low on carbs but high in flavor.

  • Chicken and Mushroom Skillet with Egg Noodles

    Chicken and Mushroom Skillet with Egg Noodles is a simple, delicious and nutritious family meal.

  • Cheddar Soup with Apple

    This rich soup makes a hearty and satisfying main course; accompany it with a crisp green salad and a loaf of crusty bread.

  • Sweet and Sour Meatballs

    Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving.

  • Spinach and Artichoke Dip

    This dip is sure to be the hit of any gathering! (No one need know how simple it is to throw together). Make it a day ahead, if you like, and bake it just before serving.

  • Pork Chops Diane

    This beloved classic is as at home on your weeknight dinner table as it is at a formal dinner party.

  • Pork Tenderloin with Chimichurri

    The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.

  • Beef and Mushroom Pot Pie

    Make your own pie crust, or use a prepared crust to make a short-cut version of this savory pot pie.

  • Oysters Rockefeller

    Legend has it this dish, created in 1899 in New Orleans, was named for the very wealthy John D. Rockefeller—because the sauce was nearly as rich as he. The dish has evolved over the years, but is most often made with minced green herbs or leaves, butter and breadcrumbs, baked over fresh shucked oysters in the half shell.