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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

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

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

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

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

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

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

Slow Cooker Au Jus Pot Roast
Dinner French

Slow Cooker Au Jus Pot Roast

4.7

Prep
15 min
Cook
500 min
Total
515 min

Instructions

  1. 1 Rub chuck roast with 1 tablespoon Worcestershire sauce; sprinkle Montreal-style steak seasoning all over roast.
  2. 2 Heat olive oil in a large skillet over medium-high heat. Add roast; sear until browned, about 5 minutes per side. Transfer roast to a slow cooker.
  3. 3 Dissolve bouillon cube in coffee; pour over roast. Pour tomato sauce over roast; season with oregano, and drizzle with remaining 2 teaspoons Worcestershire sauce. Cover slow cooker.
  4. 4 Cook on Low until roast is tender, 8 to 10 hours.

By crancherry

Southern French Dressing
French

Southern French Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, stir together the paprika, sugar, salt, mustard powder, pepper, Worcestershire sauce, horseradish, onion, tomato soup, cider vinegar and vegetable oil. Beat with an electric mixer. Do not use a blender. Pour into a jar. Skewer the garlic clove on a toothpick, and place into the jar. Refrigerate until needed.

By DONNA949599

Slow Cooker Onion Soup
French

Slow Cooker Onion Soup

4.3

Prep
15 min
Cook
255 min
Total
270 min

Instructions

  1. 1 Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
  2. 2 Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
  3. 3 Cook soup on High for 4 to 5 hours.
  4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  5. 5 Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
  6. 6 Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

By Plain ole Bob

Homemade Tartar Sauce
Pantry French

Homemade Tartar Sauce

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

Quick Meatball Stroganoff
Dinner French

Quick Meatball Stroganoff

4.5

Prep
5 min
Cook
55 min
Total
60 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.
  2. 2 Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.
  4. 4 Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

By Barbara Miller

Spinach and Bacon Quiche
Lunch French

Spinach and Bacon Quiche

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool.
  3. 3 Fit pie crust into a 9-inch pie dish and set aside.
  4. 4 Whisk eggs, cream, hot pepper sauce, Worcestershire sauce, salt, and pepper together in a bowl.
  5. 5 Spread spinach over the bottom of pie crust. Top with bacon, Cheddar cheese, and green onion; pour in egg mixture and sprinkle with Parmesan cheese.
  6. 6 Bake quiche in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

By Lindalou

New Orleans Barbecue Shrimp
Dinner French

New Orleans Barbecue Shrimp

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a small bowl, stir together garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper, and paprika.
  2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add shrimp and cook for a couple of minutes. Season with spice mixture and continue to cook and stir for a few minutes. Add beer and Worcestershire sauce; simmer until shrimp are cooked through, about 1 more minute. Taste and season with salt before serving.

By Rachel K

Nicole's French Onion Mac and Cheese
Dinner French

Nicole's French Onion Mac and Cheese

4.7

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
  2. 2 Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
  3. 3 Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
  5. 5 Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
  6. 6 Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
  7. 7 Bake in the preheated oven until golden and bubbly, about 25 minutes.

By Nicole McLaughlin

Chef John's Steak Diane
Dinner French

Chef John's Steak Diane

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
  2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
  3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
  4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
  5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich

Basil Brad's Marinade of Love
Dinner French

Basil Brad's Marinade of Love

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad