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Instant Pot British Baked Beans
Side Dish European

Instant Pot British Baked Beans

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
  4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
  5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

British Baked Beans
Side Dish European

British Baked Beans

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
  2. 2 Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
  3. 3 Sprinkle with parsley before serving.

By lutzflcat

Green Bean Bundles
Side Dish

Green Bean Bundles

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until partially cooked. Drain, cut each piece in half, and set aside.
  3. 3 Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it.
  4. 4 Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.
  5. 5 In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved.
  6. 6 Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

By Jessica

Tomato Aspic
Side Dish

Tomato Aspic

4.3

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Fully dissolve gelatin in boiling water in a mixing bowl.
  2. 2 Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
  3. 3 Stir onion and celery into vegetable juice.
  4. 4 Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
  5. 5 Refrigerate until set completely, about 1 hour.

By Barbara Zavadil

Erika's Baked Beans
Side Dish American

Erika's Baked Beans

4.8

Prep
5 min
Cook
100 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  3. 3 Combine pork and beans, onion, brown sugar, Worcestershire sauce, and mustard in a 2-quart casserole dish. Chop drained bacon and stir into pork and beans mixture. Cover dish with aluminum foil.
  4. 4 Bake in preheated oven for 90 minutes.

By Braydonsmom

Chuckwagon Beans
Side Dish

Chuckwagon Beans

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
  3. 3 Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
  4. 4 Bake in preheated oven until bubbling on top, 10 to 15 minutes.

By whino247

Nutty Strawberry Salad
Side Dish American

Nutty Strawberry Salad

4.7

Prep
15 min
Cook
5 min
Total
380 min

Instructions

  1. 1 Whisk vinegar, sugar, oil, paprika, and Worcestershire sauce together in a small bowl until well combined. Cover and refrigerate vinaigrette for at least 6 hours.
  2. 2 Melt butter in a medium skillet over medium heat. Add almonds; cook until toasted and golden brown. Cool.
  3. 3 Toss romaine, strawberries, and toasted almonds together in a large bowl until well combined; toss with vinaigrette just before serving.

By Trina

Mushrooms Berkeley
Side Dish American

Mushrooms Berkeley

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine brown sugar, red wine, Dijon mustard, and Worcestershire sauce in a bowl until sugar completely dissolved; set aside.
  2. 2 Melt butter in a saucepan over medium heat. Add onion; cook and stir until translucent, 5 to 7 minutes. Add mushrooms; season with black pepper. Cook and stir until mushrooms reduce in size and begin to brown, about 3 minutes ; stir in wine mixture. Simmer until hot, 1 to 2 minutes.

By Cathy Brown-Bergmann

Spicy Baked Beans
Side Dish American

Spicy Baked Beans

4.9

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cook and stir bacon in a large skillet over medium-high heat until some fat rendered, 2 to 3 minutes. Stir in onion; cook until bacon crisp and onion tender, 7 to 10 minutes.
  3. 3 Combine baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, jalapeño, chili powder, and mustard powder in a large bowl; stir in bacon mixture. Pour into a 9x13-inch baking dish.
  4. 4 Bake in the preheated oven until liquid thickened, 45 to 55 minutes.

By Katherine Wright

Grandpa's Classic Coney Sauce
Side Dish American

Grandpa's Classic Coney Sauce

4.3

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned; drain.
  3. 3 Transfer the beef and onion to a slow cooker and stir in ketchup, sugar, vinegar, and mustard. Season with Worcestershire, salt, celery seed, and pepper.
  4. 4 Cover and simmer on Low for 3 hours before serving.

By Sean S.

Boston Baked Beans
Side Dish American

Boston Baked Beans

4.6

Prep
10 min
Cook
250 min
Total
260 min

Instructions

  1. 1 Transfer soaked navy beans and soaking water to a saucepan.
  2. 2 Bring to a boil. Reduce heat and simmer until nearly tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.
  5. 5 Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
  6. 6 Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.
  7. 7 Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are soft and tender, 1 1/2 to 2 1/2 more hours.
  8. 8 Serve hot and enjoy!

By AJRHODES3

Rice-A-Roni Salad
Side Dish American

Rice-A-Roni Salad

4.5

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine rice-vermicelli mix and butter in a large saucepan over medium heat. Cook and stir until vermicelli is golden brown. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to medium-low, and simmer until rice is tender, 20 to 25 minutes. Remove from heat and let sit, covered, for 3 to 5 minutes. Transfer rice to a large serving bowl and place in the refrigerator to chill.
  2. 2 Add green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce, salt, and pepper to rice in the bowl; mix until well combined. Chill in the refrigerator until serving time.

By Laurie Petrie

Easy Marinated Carrots
Side Dish American

Easy Marinated Carrots

4.7

Prep
20 min
Cook
20 min
Total
520 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil. Cook carrots in the boiling water until soft yet firm to the bite, about 10 minutes; drain. Transfer carrots to a large container with a lid; add onion and bell pepper. Set aside.
  2. 2 Combine tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper in a large saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Remove from heat.
  3. 3 Pour soup mixture over vegetables. Cover the container and refrigerate vegetables, 8 hours to overnight.

By revjoecool

Rhubarb Barbeque Sauce
Side Dish American

Rhubarb Barbeque Sauce

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Combine rhubarb, sweet onion, soda, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, then reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
  2. 2 Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel; pulse a few times, then puree until smooth. Puree in batches if necessary.

By Mike M

Bordelaise Sauce with Mushrooms
Side Dish French

Bordelaise Sauce with Mushrooms

4.8

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Spinach Madeline
Side Dish American

Spinach Madeline

4.8

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
  2. 2 Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
  3. 3 Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. 5 Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.

By Yoly

Yankee Beans
Side Dish American

Yankee Beans

4.0

Prep
15 min
Cook
310 min
Total
325 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors.
  2. 2 Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top.
  3. 3 Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.

By FINE2THCOMB

The Best Barbecue Baked Beans
Side Dish American

The Best Barbecue Baked Beans

4.7

Prep
15 min
Cook
185 min
Total
680 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
  3. 3 Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
  4. 4 Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
  5. 5 While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer.
  7. 7 Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
  8. 8 Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
  9. 9 Enjoy!

By John Mitzewich

Corned Beef Hash, British-Style
Breakfast European

Corned Beef Hash, British-Style

3.8

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
  3. 3 Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
  4. 4 Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

By KAVA48

Baked Corn Beef Hash
European

Baked Corn Beef Hash

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
  3. 3 Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

By Wenchpie

Sweet Polish Sausage
Dinner European

Sweet Polish Sausage

4.5

Prep
60 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Place sausage in a large saucepan with enough water to cover; simmer over low heat for 1 hour. Drain. Transfer sausage to a 9x13-inch baking dish; set aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine onion, 2/3 cup water, brown sugar, Worcestershire sauce, lemon juice, and hot pepper sauce in same saucepan; bring to a boil, stirring. Pour over sausage.
  4. 4 Bake in the preheated oven for 1 hour.

By Bea Gassman

Original Steak Tartare
Dinner European

Original Steak Tartare

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

By ITSIE

Homemade Scotch Eggs
Lunch European

Homemade Scotch Eggs

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
  2. 2 Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
  3. 3 Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

By UKLAINE

Welsh Rabbit
Dinner European

Welsh Rabbit

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
  2. 2 Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

By PATTY5

Slow Cooker Sweet and Sour Kielbasa
Dinner European

Slow Cooker Sweet and Sour Kielbasa

4.4

Prep
10 min
Cook
270 min
Total
280 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
  2. 2 Place sausage in a slow cooker with the sauce and onions. Cook on Low for 4 to 5 hours. The longer it simmers the better!

By Kathy Moore

Onion Gravy for British Bangers and Mash
Dinner European

Onion Gravy for British Bangers and Mash

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a heavy-bottomed pan over medium heat. Add onion; cook and stir until softened, about 10 minutes.
  3. 3 Reduce heat to low; cover, and cook until onions are caramelized, stirring occasionally, about 20 minutes.
  4. 4 Stir in flour until well mixed.
  5. 5 Stir in chicken stock, red wine, Dijon mustard, and Worcestershire sauce; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and pepper.

By Lupin Pooter

Tarek's Irish Stout Fondue
Appetizer European

Tarek's Irish Stout Fondue

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
  2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
  3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
  4. 4 Season with black pepper to taste.

By Chef Tarek