Search Results (1,956 found)
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A Bloody Mary with a side of beef bouillon.
A Bloody Mary with a side of beef bouillon.
Ingredients:
vodka, tomato juice, beef bouillon, horseradish, worcestershire sauce, tabasco sauce, lemon juice
www.allrecipes.com
These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor.
These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor.
Ingredients:
beef, blue cheese, chives, hot pepper sauce, worcestershire sauce, black pepper, salt, dry mustard, hamburger buns
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Miniature beef and sausage pizzas covered with melted cheese are always a party favorite!
Miniature beef and sausage pizzas covered with melted cheese are always a party favorite!
www.allrecipes.com
Ham steaks make a quick and easy dinner that satisfies. Serve it with potatoes or mac and cheese.
Ham steaks make a quick and easy dinner that satisfies. Serve it with potatoes or mac and cheese.
www.allrecipes.com
Worcestershire, mustard and French-fried onions give extra zing to this version of baked garlic Parmesan chicken.
Worcestershire, mustard and French-fried onions give extra zing to this version of baked garlic Parmesan chicken.
Ingredients:
bread crumbs, parmesan cheese, fried onions, mustard, butter, cloves, worcestershire sauce, bone
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Ribs are marinated in a pineapple juice, white wine and Worcestershire sauce mixture, then grilled to desired doneness.
Ribs are marinated in a pineapple juice, white wine and Worcestershire sauce mixture, then grilled to desired doneness.
Ingredients:
pineapple juice, vegetable oil, white wine, brown sugar, worcestershire sauce, cloves, salt, black pepper, rosemary, pork ribs
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This robust rice is the perfect side dish to serve with any meat, or with vegetables. Long-grain white rice is baked with beef broth, French onion soup, butter, Worcestershire sauce, and basil.
This robust rice is the perfect side dish to serve with any meat, or with vegetables. Long-grain white rice is baked with beef broth, French onion soup, butter, Worcestershire sauce, and basil.
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A classic Caesar dressing recipe. You will need anchovy fillets, garlic, lemon juice, Worcestershire sauce, an egg and an egg yolk, and extra-virgin olive oil.
A classic Caesar dressing recipe. You will need anchovy fillets, garlic, lemon juice, Worcestershire sauce, an egg and an egg yolk, and extra-virgin olive oil.
www.allrecipes.com
A cream and broccoli soup with mozzarella, seasoned with Worcestershire and paprika.
A cream and broccoli soup with mozzarella, seasoned with Worcestershire and paprika.
Ingredients:
broccoli, butter, onion, celery, flour, milk, heavy cream, chicken bouillon, worcestershire sauce, paprika, salt, mozzarella cheese
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Tennessee whiskey, added to barbeque sauce, is a Southern treat.
Tennessee whiskey, added to barbeque sauce, is a Southern treat.
Ingredients:
ketchup, steak sauce, garlic salt, flavoring, onion powder, brown sugar, lemon juice, hot pepper sauce, worcestershire sauce, whiskey
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Lemon juice, Worcestershire sauce, and garlic make a tangy marinade for pork chops for the grill.
Lemon juice, Worcestershire sauce, and garlic make a tangy marinade for pork chops for the grill.
cooking.nytimes.com
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Ingredients:
sour cream, clams, lemon juice, worcestershire sauce, cayenne pepper, salt, white pepper