Type what you have

Ingredients

• ✓ worcestershire sauce
• baking potato
• baked bean
• corned beef
• cheddar cheese

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

Ingredients

• ✓ worcestershire sauce
• butter
• egg
• spreadable cheese
• smoked sausage
• soy sauce
• brown sugar
• seasoned salt
• bread crumb

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Whisk eggs and cheese together in a small bowl. Pour into the skillet; cook and stir until scrambled and set, 5 to 8 minutes. Remove from heat.
2. 2 Melt remaining 2 tablespoons butter in a separate pan. Add sausage, Worcestershire sauce, soy sauce, brown sugar, and seasoned salt. Cook and stir until sugar is dissolved and sausage is browned, 5 to 8 minutes.
3. 3 Divide scrambled eggs between 2 bowls. Place sausage mixture over the eggs. Drizzle pan drippings on top. Sprinkle bread crumbs over the bowls to create a crust.

By adamdhunt

Ingredients

• ✓ worcestershire sauce
• breakfast sausage
• beef bouillon
• nutmeg
• all-purpose flour
• almond milk
• black pepper
• salt

Instructions

1. 1 Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
2. 2 Reduce heat to medium-low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats sausage and is completely absorbed. Cook for 1 to 2 minutes more.
3. 3 Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.
4. 4 Remove from heat and let cool. Taste and adjust seasoning as desired.

By Athlon

Ingredients

• ✓ worcestershire sauce
• bread
• butter
• mushroom
• onion
• green bell pepper
• ham
• egg
• milk
• mustard
• salt
• black pepper
• hot pepper sauce
• mexican cheese blend
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes in a 8x12-inch casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms, onion, and green pepper; cook and stir until starting to soften, about 5 minutes. Stir in ham until heated through, 2 to 3 minutes. Remove from heat.
3. 3 Whisk eggs and milk together in a separate bowl; mix in mustard, Worcestershire sauce, salt, pepper, and hot sauce. Stir in mushroom-ham mixture and cheeses. Pour into the casserole dish. Stir well to moisten the bread cubes. Cover baking dish with foil.
4. 4 Bake in the preheated oven until eggs are set, about 25 minutes. Uncover and continue baking until top starts to brown, about 5 minutes more.

By cheryl

Ingredients

• ✓ worcestershire sauce
• water
• grits
• butter
• processed cheese
• seasoning salt
• hot pepper sauce
• salt
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
3. 3 Bake 1 hour in the preheated oven, or until the top is lightly browned.

By SARA LEE

Ingredients

• ✓ worcestershire sauce
• ice cube
• vodka
• green olive
• olive brine
• celery salt
• black pepper
• hot pepper sauce
• tomato juice
• clam juice
• celery

Instructions

1. 1 Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

By zlee55

Ingredients

• ✓ worcestershire sauce
• olive oil
• onion
• garlic
• tomato
• cayenne pepper
• parmesan cheese
• egg
• butter
• paprika
• corn tortilla

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
4. 4 Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

By momtoXandI

Ingredients

• ✓ worcestershire sauce
• cooking spray
• whole wheat bread
• butter
• deli ham
• swiss cheese
• milk
• egg
• mustard powder
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x13-inch casserole dish with cooking spray.
2. 2 Spread butter on one side of each bread slice; top each bread slice with 2 slices ham and 1 slice Swiss cheese. Arrange open-faced sandwiches in the prepared casserole dish, overlapping them to fit.
3. 3 Whisk milk, eggs, Worcestershire sauce, mustard powder, salt, and pepper together in a bowl; pour milk mixture over the open-faced sandwiches. Allow milk mixture to soak in for at least 15 minutes.
4. 4 Bake in the preheated oven until eggs are set and casserole is cooked through, about 20 minutes.

By Piques

Ingredients

• ✓ worcestershire sauce
• hash brown potato
• ground beef
• onion
• milk
• egg
• cornstarch
• cheddar cheese
• liquid smoke
• bacon bits
• salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie dish.
2. 2 Press hash browns onto the bottom and sides of pie dish. Bake in preheated oven for 25 to 30 minutes, or until it begins to brown.
3. 3 Meanwhile, place ground beef and onion in a large, deep skillet. Cook over medium-high heat until beef evenly brown. Drain, crumble and allow to cool. In a medium bowl, whisk together milk, eggs and cornstarch. Stir in 1/2 pound shredded cheese and ground beef mixture. Mix in the liquid smoke, bacon bits, Worcestershire sauce and salt. Pour into hash brown crust.
4. 4 Bake in preheated oven for 20 minutes. Remove from oven, sprinkle 1/4 pound of grated sharp cheddar on top, and place back in the oven. Bake 15 minutes, or until filling is puffed and golden brown. Let stand for 20 minutes before serving.

By Jeff

Ingredients

• ✓ worcestershire sauce
• egg yolk
• lemon juice
• water
• white pepper
• butter
• water
• salt
• white vinegar
• egg
• canadian bacon
• english muffin
• butter

Instructions

1. 1 To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
2. 2 To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.
4. 4 Toast English muffins on a baking sheet under the preheated broiler.
5. 5 To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

By jenn

Ingredients

• ✓ worcestershire sauce
• egg yolk
• lemon juice
• mustard
• white sugar
• salt
• black pepper
• butter
• white vinegar
• egg
• english muffin
• butter
• salmon

Instructions

1. 1 Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
2. 2 Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
3. 3 Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
4. 4 Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.

By Christopher

Ingredients

• ✓ worcestershire sauce
• olive oil
• zucchini
• green onion
• sweet onion
• tomato
• mushroom
• spinach
• lemon
• hot sauce
• garlic powder
• salt
• black pepper
• egg substitute
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
2. 2 Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
3. 3 Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

By VenturaMama77

Ingredients

• ✓ worcestershire sauce
• bread
• canadian bacon
• cheddar cheese
• egg
• salt
• black pepper
• mustard
• onion
• green bell pepper
• red bell pepper
• hot sauce
• whole milk
• butter
• corn flakes cereal

Instructions

1. 1 Butter a 9x13-inch baking dish. Cut and fit 8 slices of bread to fit over entire bottom of dish.
2. 2 Cover bread with slices of Canadian bacon and sharp Cheddar cheese. Cut and fit remaining 8 slices of bread to completely cover bacon and cheese.
3. 3 Whisk eggs with salt and black pepper in a bowl. Whisk dry mustard, onion, diced green and red bell pepper, Worcestershire sauce, and hot sauce into eggs. Whisk in milk until egg mixture is smoothly combined.
4. 4 Pour egg mixture evenly over the casserole. Cover the dish and refrigerate overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator while the oven preheats. Pour melted butter evenly over the casserole and sprinkle cornflake crumbs over the top.
6. 6 Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before serving.

By Toby

Ingredients

• ✓ worcestershire sauce
• white bread
• butter
• cheddar cheese
• monterey jack cheese
• egg
• half-and-half
• milk
• brown sugar
• paprika
• salt
• black pepper
• cayenne pepper
• onion powder
• mustard powder
• parsley

Instructions

1. 1 Spread butter onto one side of each slice of bread. Cut into quarters. Lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
2. 2 In a large bowl, whisk together the eggs, half-and-half, and milk. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.

By Kandi Byrd

Ingredients

• ✓ worcestershire sauce
• parsley
• garlic
• green onion
• jalapeno pepper
• cayenne pepper
• black pepper
• salt
• cajun seasoning
• shrimp
• cheddar cheese
• grit
• salt
• butter
• water
• lemon juice
• heavy cream
• water
• bacon

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
3. 3 Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
4. 4 Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
5. 5 Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
6. 6 Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.
7. 7 Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
8. 8 Ladle grits into a bowl; top with shrimp and sauce.

By John Mitzewich

Ingredients

• ✓ worcestershire sauce
• cheddar cheese
• chicken broth
• all-purpose flour
• butter
• garlic
• onion
• yellow bell pepper
• red bell pepper
• green bell pepper
• bacon
• andouille sausage
• lemon
• cayenne pepper
• salt
• shrimp
• half-and-half
• grit
• salt
• water

Instructions

1. 1 Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
2. 2 Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
3. 3 Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
4. 4 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
5. 5 Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
6. 6 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
7. 7 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
8. 8 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
9. 9 Pour the roux over the sausage, shrimp, and vegetables.
10. 10 Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
11. 11 Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
12. 12 Spoon grits onto plates and serve shrimp mixture over top.
13. 13 Serve and enjoy!

By berskine

Ingredients

• ✓ worcestershire sauce
• butter
• shortening
• salt
• baking soda
• baking powder
• white sugar
• all-purpose flour
• buttermilk
• water
• active dry yeast
• hot pepper sauce
• salt
• nutmeg
• poultry seasoning
• milk
• flour
• onion
• ground breakfast sausage

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
3. 3 To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.
4. 4 Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.

By Debbie

Ingredients

• ✓ worcestershire sauce
• vegetable oil
• garlic
• salt
• paprika
• mustard
• black pepper
• thyme
• tarragon
• white wine vinegar

Instructions

1. 1 In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.

By Stephanie Lavallee

Ingredients

• ✓ worcestershire sauce
• beef chuck roast
• steak seasoning
• olive oil
• beef bouillon
• coffee
• tomato sauce
• oregano

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

Ingredients

• ✓ worcestershire sauce
• paprika
• sugar
• salt
• mustard powder
• black pepper
• horseradish
• onion
• tomato soup
• cider vinegar
• vegetable oil
• garlic

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

Ingredients

• ✓ worcestershire sauce
• butter
• sweet onion
• red onion
• garlic
• beef stock
• brandy
• soy sauce
• salt
• black pepper
• seasoned crouton
• provolone cheese

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

Ingredients

• ✓ worcestershire sauce
• mayonnaise
• onion
• dill pickle
• sweet pickle
• parsley
• lemon juice
• caper
• yellow mustard
• hot pepper sauce

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

Ingredients

• ✓ worcestershire sauce
• vegetable oil
• onion
• garlic
• cream of mushroom soup
• milk
• beef meatball
• egg white noodle
• sour cream
• salt
• black pepper

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

Ingredients

• ✓ worcestershire sauce
• bacon
• pie crust
• egg
• heavy cream
• hot pepper sauce
• salt
• black pepper
• spinach
• cheddar cheese
• green onion
• parmesan cheese

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

Ingredients

• ✓ worcestershire sauce
• garlic powder
• onion powder
• basil
• thyme
• rosemary
• cayenne pepper
• paprika
• butter
• garlic
• beer
• shrimp
• salt

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

Ingredients

• ✓ worcestershire sauce
• butter
• olive oil
• sweet onion
• thyme
• sherry
• salt
• black pepper
• elbow macaroni
• all-purpose flour
• milk
• cheddar cheese
• swiss cheese
• baguette

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

Ingredients

• ✓ worcestershire sauce
• demi-glace
• mustard
• tomato paste
• cayenne pepper
• vegetable oil
• beef tenderloin steak
• kosher salt
• black pepper
• butter
• shallot
• cognac
• brandy
• heavy cream
• chive

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

Ingredients

• ✓ worcestershire sauce
• butter
• shallot
• garlic
• butter
• mushroom
• beef broth
• red wine
• bay leaf
• thyme
• salt
• pepper
• cornstarch
• water

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

Ingredients

• ✓ worcestershire sauce
• dill
• horseradish
• ginger root
• garlic
• cumin
• black pepper
• sea salt
• brown sugar
• orange liqueur
• balsamic vinegar
• chive
• basil
• oregano
• tomato paste
• lemon juice
• mustard
• green onion
• red wine

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

Ingredients

• ✓ worcestershire sauce
• paprika
• asiago cheese
• gruyere cheese
• bread
• black pepper
• salt
• balsamic vinegar
• bay leaf
• thyme
• parsley
• red wine
• beef broth
• chicken broth
• salt
• sweet onion
• red onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.
2. 2 Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.
4. 4 Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.
5. 5 Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.
6. 6 Serve hot and enjoy!

By Jersey Tomato