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Coach Vic's Cream of Tomato Soup
Soup American

Coach Vic's Cream of Tomato Soup

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
  2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Double-Butternut Squash Soup
Soup American

Double-Butternut Squash Soup

3.9

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
  2. 2 Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
  3. 3 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. 4 Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

By MiddleNameGrace

Hearty Lentil Soup
Soup American

Hearty Lentil Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
  2. 2 Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

By Judith Webster

Navy Bean Soup
Soup American

Navy Bean Soup

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf in a stock pot; bring to a boil. Reduce heat, cover, and simmer for two hours.
  3. 3 Add 3 cups of water; stir in salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.

By ANGCHICK

Creamy Shrimp Bisque
Soup American

Creamy Shrimp Bisque

4.9

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
  3. 3 Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
  4. 4 Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
  5. 5 Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
  6. 6 Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
  7. 7 Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
  8. 8 Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.

By AFGLEZ

Zucchini Tomato Soup II
Soup American

Zucchini Tomato Soup II

4.5

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. 2 In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
  3. 3 Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

By Beverley MacLeod

Turkey Carcass Soup
Soup American

Turkey Carcass Soup

4.8

Prep
45 min
Cook
120 min
Total
165 min

Instructions

  1. 1 Place turkey carcass in a large soup pot and cover with water; bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
  2. 2 Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.
  3. 3 Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
  4. 4 Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables and barley are tender, about 1 more hour. Remove bay leaf before serving.

By BirdNSav

Cajun Corn and Crab Bisque
Soup American

Cajun Corn and Crab Bisque

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  2. 2 Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

By Jodi Hanlon

Wisconsin Native's Beer Cheese Soup
Soup American

Wisconsin Native's Beer Cheese Soup

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
  3. 3 Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
  4. 4 Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
  5. 5 Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
  6. 6 Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
  7. 7 Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
  8. 8 Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
  9. 9 Serve hot, topped with popcorn and reserved bacon.

By SAVVYHOSTESS

Carrot and Cilantro Soup
Soup Indian

Carrot and Cilantro Soup

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
  2. 2 Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
  3. 3 Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.

By Jon Barnes

Air Fryer Oysters on the Half Shell
Dinner American

Air Fryer Oysters on the Half Shell

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  2. 2 Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.
  3. 3 Repeat with remaining 8 oyster halves.

By Soup Loving Nicole

Yummy Pineapple Beef Steak Marinade
Pantry American

Yummy Pineapple Beef Steak Marinade

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk Worcestershire sauce, pineapple juice, olive oil, and brown sugar together in a large glass or ceramic bowl.
  2. 2 Add meat of your choice, toss to coat, cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours, then cook as desired.

By kelsey

Normal Chicken
Dinner American

Normal Chicken

3.9

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken breasts in a glass baking dish. Pour soy sauce and Worcestershire sauce over top. Cover with a lid or aluminum foil.
  3. 3 Bake for 50 minutes in the preheated oven, or until the juices run clear. If using frozen chicken breasts, bake for 1 hour.

By MMHASTY

Amazing Slow-Roasted Prime Rib
Dinner American

Amazing Slow-Roasted Prime Rib

5.0

Prep
5 min
Cook
165 min
Total
260 min

Instructions

  1. 1 Combine liquid seasoning, Worcestershire sauce, and garlic in a bowl; pour over prime rib in a large glass or ceramic bowl. Marinate in the refrigerator for 1 to 2 hours, flipping every 30 minutes.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C).
  3. 3 Place prime rib on a baking rack set inside a large baking dish.
  4. 4 Cook in the preheated oven until all juices are sealed in, about 45 minutes.
  5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Continue cooking until an instant-read thermometer inserted into center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more.
  6. 6 Rest prime rib sit before slicing, 30 minutes to 1 hour.

By Melanie Tuning

Steak Tip Marinade
Dinner American

Steak Tip Marinade

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce in a medium bowl.
  3. 3 Place steaks in marinade and turn to coat. Cover and refrigerate for at least 1 hour.
  4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Place steaks on preheated grill; discard marinade. Cook steaks until they are beginning to firm and are hot and slightly pink in the center, about 10 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By DOMENICI

Baked Lamb Chops
Dinner American

Baked Lamb Chops

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat together eggs and Worcestershire sauce in a shallow bowl.
  3. 3 Place bread crumbs in a second shallow bowl. Dip each lamb chop in egg mixture, then lightly dredge in bread crumbs to coat. Arrange lamb chops in a 9x13-inch baking dish.
  4. 4 Bake in the preheated oven for 20 minutes. Turn lamb chops over and continue cooking to desired doneness, about 20 more minutes. An instant-read thermometer inserted into the center of chops should read 130 degrees F (55 degrees C) for medium doneness.

By Leslie W Dobson

Savory Toasted Pumpkin Seeds
Appetizer American

Savory Toasted Pumpkin Seeds

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Rinse pumpkin seeds and pat dry with paper towel: place in a bowl. Add Worcestershire sauce, melted butter, and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
  3. 3 Bake in the preheated oven, stirring occasionally, until crisp, dry, and golden brown, about 1 hour.

By CRYSTAL10

Texas Teriyaki Marinade
American

Texas Teriyaki Marinade

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.

By Keith Reeder

Electric Smoker Smoked Oysters
Appetizer American

Electric Smoker Smoked Oysters

Prep
10 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat an electric smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Add wood chips according to manufacturer's instructions.
  2. 2 Shuck oysters. Discard top shells; wash and save bottom shells. Transfer oysters and juice (liquor) to a bowl; add salt and let marinate for 20 minutes.
  3. 3 Drain oysters and discard juice. Place each oyster into a clean bottom shell.
  4. 4 Place oysters in shells directly onto the preheated smoker grate; smoke for 1 ½ hours.
  5. 5 Transfer oysters and shells to a platter. Top each with a dash of Worcestershire sauce; serve.

By Soup Loving Nicole

Tangy Chicken Breasts
Dinner American

Tangy Chicken Breasts

4.0

Prep
10 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
  2. 2 Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

By J DuChareau

Bacon-Wrapped Water Chestnuts
Appetizer American

Bacon-Wrapped Water Chestnuts

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine ketchup, brown sugar, and Worcestershire sauce in a medium bowl.
  3. 3 Cut bacon strips in half. Wrap one slice of bacon around each chestnut and secure with a toothpick. Arrange water chestnut wraps in a 9x13-inch baking dish.
  4. 4 Bake in the preheated oven for 10 to 15 minutes. Remove water chestnut wraps from the oven and drain some grease. Pour ketchup sauce over wraps.
  5. 5 Bake until bacon is crispy and sauce thickens, 30 to 35 more minutes.

By Beth

Easy Baked Ham Steaks
Dinner American

Easy Baked Ham Steaks

4.3

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
  3. 3 Bake in the preheated oven until ham is tender, 35 to 45 minutes.

By chrissy_592

Dad's Simple Steak Marinade
Pantry American

Dad's Simple Steak Marinade

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
  2. 2 To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.

By MLALAK

Memorial Day Best BBQ Chicken Ever!
Dinner American

Memorial Day Best BBQ Chicken Ever!

4.5

Prep
10 min
Cook
15 min
Total
505 min

Instructions

  1. 1 Whisk Worcestershire sauce, brown sugar, ketchup, Cajun seasoning, and garlic powder together in a large glass or ceramic bowl until well combined. Add chicken and toss until evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook on the preheated grill until chicken no longer pink and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Bradley B

Skillet Pepper and Garlic Pork Chops
Dinner American

Skillet Pepper and Garlic Pork Chops

4.6

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
  2. 2 Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By GOMERSGIRL5

Bacon-Wrapped Chestnuts
Appetizer American

Bacon-Wrapped Chestnuts

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut bacon slices into thirds. Cut large water chestnuts in half. Wrap each water chestnut with bacon; secure with a toothpick. Place on a 9x13-inch baking pan.
  3. 3 Stir ketchup, brown sugar, and Worcestershire sauce together in a saucepan over medium heat until almost boiling; pour over bacon-wrapped water chestnuts.
  4. 4 Bake in the preheated oven until bacon is cooked and crisp, about 45 to 50 minutes.

By Julie