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Egg Butter
Lunch

Egg Butter

4.0

Prep
10 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel, and remove yolks from white. Chop yolks; reserve whites for another use.
  2. 2 Beat butter in a large bowl until soft and fluffy. Mix in the egg yolks, cayenne pepper, and Worcestershire sauce. Beat until smooth.

By epicureangela

Kid-Pleasing Sloppy Joes
Lunch

Kid-Pleasing Sloppy Joes

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes. Drain and discard grease. Return skillet to the heat.
  2. 2 Stir ketchup, vinegar, brown sugar, Worcestershire sauce, and mustard into the beef mixture; simmer, stirring occasionally, until the liquid is thick, 15 to 20 minutes.

By Sheila Ruth

Tomato Welsh Rarebit
Lunch

Tomato Welsh Rarebit

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.

By Hannah

Easy Ham and Cheese Appetizer Sandwiches
Lunch

Easy Ham and Cheese Appetizer Sandwiches

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix together onion, butter, poppy seeds, mustard, and Worcestershire sauce in a medium bowl until well combined.
  3. 3 Slice rolls in half horizontally and set aside tops. Spread butter mixture onto bottoms, then top with ham and Swiss cheese. Cover with tops and arrange sandwiches in a single layer in a baking dish.
  4. 4 Bake in the preheated oven until rolls are lightly browned and cheese is melted, 10 to 12 minutes.

By Doreen

Dripping Roast Beef Sandwiches with Melted Provolone
Lunch American

Dripping Roast Beef Sandwiches with Melted Provolone

4.5

Prep
5 min
Cook
8 min
Total
13 min

Instructions

  1. 1 Heat the oven to 400 degrees F (205 degrees C).
  2. 2 Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
  3. 3 Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  4. 4 Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

By Campbell's Kitchen

Mushroom and Swiss Burger
Lunch

Mushroom and Swiss Burger

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Make sauce: Mix together condensed soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat; allow to simmer while you complete the remaining steps. Stir sauce occasionally.
  2. 2 Make burgers: Mix together ground beef, monosodium glutamate (MSG), seasoned salt, and black pepper in a large bowl until well combined. Form into 4 patties.
  3. 3 Heat a skillet over medium heat. Fry patties in the hot skillet until browned, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read 140 degrees F (60 degrees C) for medium doneness.
  4. 4 Place a patty onto each hamburger bun bottom, then top with cheese. Spoon 1 to 2 tablespoons sauce over cheese; cover with bun tops to serve.

By LivLifeGreen

Lucy's Ham Spread
Lunch

Lucy's Ham Spread

4.8

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Place ham into a saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil ham gently for 15 minutes. Drain and allow ham to cool.
  2. 2 Place ham into a food processor and pulse several times to grind the meat to your desired texture.
  3. 3 Stir tomato sauce, tapioca, ketchup, mustard, vinegar, and Worcestershire sauce in a large saucepan over low heat; melt cheese food in the tomato sauce mixture and stir all ingredients smoothly together. Do not allow to simmer.
  4. 4 Combine melted cheese food mixture with ground ham in a large bowl; stir thoroughly. Chill before serving.

By Barb Wahnsiedler Klein

Fresh Spinach Salad
Lunch

Fresh Spinach Salad

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 3 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  4. 4 In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

By SUZBO

Gourmet Tuna Salad
Lunch

Gourmet Tuna Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine tuna, green onions, celery, green olives, almonds, and capers in a mixing bowl.
  2. 2 Whisk together mayonnaise, sour cream, and Worcestershire sauce in a small bowl.
  3. 3 Blend together dressing and tuna mixture. Serve on a bed of lettuce or with croissant as a tuna salad sandwich.

By Patricia Jones

Marinated Carrot Salad
Lunch

Marinated Carrot Salad

4.3

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
  2. 2 In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

By TIA_DAWN

Slow Cooker Cheese Steaks
Lunch

Slow Cooker Cheese Steaks

4.1

Prep
10 min
Cook
250 min
Total
260 min

Instructions

  1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C).
  3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
  4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
  5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good

Sassy Tailgate Sandwiches
Lunch

Sassy Tailgate Sandwiches

4.6

Prep
35 min
Cook
Total
60 min

Instructions

  1. 1 Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
  2. 2 Place equal amounts of ham on each roll bottom. Top with Gruyere.
  3. 3 On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
  4. 4 In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
  5. 5 Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

By Philadelphia

Homemade Beef Jerky
Lunch American

Homemade Beef Jerky

4.7

Prep
15 min
Cook
180 min
Total
375 min

Instructions

  1. 1 Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder in a large bowl. Add beef; mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  2. 2 Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  3. 3 Transfer beef to paper towels to dry. Discard marinade.
  4. 4 Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  5. 5 Bake in the preheated oven until dry and leathery, 3 to 4 hours.
  6. 6 Cut jerky with scissors into bite-sized pieces.
  7. 7 Enjoy!

By John Mitzewich

Grilled Cheese Patty Melts
Lunch American

Grilled Cheese Patty Melts

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into three equal patties.
  2. 2 Heat a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
  3. 3 Warm a second griddle over medium heat. Butter one side of each bread slice. Place 1/2 of the bread onto the griddle, buttered-side down. Add a slice of cheese, a burger, and a second slice of cheese to each one, then top with the remaining bread, buttered-side up.
  4. 4 Cook until bread is golden brown and cheese is melted, 6 to 10 minutes, flipping halfway through.

By Laura

Homemade Deviled Ham Sandwiches
Lunch

Homemade Deviled Ham Sandwiches

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Process ham and onion in a food processor until very finely chopped.
  2. 2 Transfer ham mixture to a bowl. Thoroughly mix in salad dressing, honey, mustard, Worcestershire sauce, mustard powder, paprika, salt, white pepper, and hot pepper sauce.
  3. 3 Make sandwiches by spreading a generous layer deviled ham between 2 slices bread, or cover and refrigerate deviled ham until ready to make sandwiches.

By B L

Christina's Salad
Lunch

Christina's Salad

3.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
  2. 2 Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

By Christina

Whiskey Hamburgers
Lunch American

Whiskey Hamburgers

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. 2 Combine ground beef, beer, Worcestershire sauce, whiskey, garlic powder, onion powder, salt, and pepper in a large bowl; mix until evenly combined. Shape mixture into 6 patties.
  3. 3 Cook on the preheated grill until meat is cooked to your desired degree of doneness, 5 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By twilightprincess

Artichoke Salad
Lunch

Artichoke Salad

4.5

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.
  2. 2 Remove from the heat and transfer to a bowl; set in the refrigerator to cool.
  3. 3 Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.
  4. 4 Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.
  5. 5 Refrigerate for at least 1 hour before serving.

By Christine Johnson

Meatloaf Cupcakes
Lunch

Meatloaf Cupcakes

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
  3. 3 Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
  4. 4 Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
  5. 5 Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.
  6. 6 Top each 'cupcake' with mashed potatoes and Cheddar cheese.
  7. 7 Continue baking until cheese is melted, about 10 minutes.

By Karen

Cucumber Sandwiches
Lunch American

Cucumber Sandwiches

4.6

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
  3. 3 Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
  4. 4 Spread cream cheese mixture evenly on one side of each bread slice.
  5. 5 Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
  6. 6 Stack the other half of the bread slices spread-side down over cucumber to make sandwiches; slice into triangles.

By NJS36

Easy Beer Bratwurst
Lunch

Easy Beer Bratwurst

4.6

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  2. 2 Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
  3. 3 Cover and cook for 4 hours on high or for 8 hours on low.
  4. 4 Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.

By Reynolds KitchensR

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

No Mayo Deviled Eggs
Lunch American

No Mayo Deviled Eggs

3.9

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
  2. 2 Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

By Eliz TR

The Last Caesar Salad Recipe You'll Ever Need
Lunch American

The Last Caesar Salad Recipe You'll Ever Need

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

By Britt Brouwer

Southern Barbeque Pulled Beef Sandwiches
Lunch American

Southern Barbeque Pulled Beef Sandwiches

5.0

Prep
20 min
Cook
450 min
Total
470 min

Instructions

  1. 1 Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
  2. 2 Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
  3. 3 Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
  4. 4 Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
  5. 5 Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
  6. 6 Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
  7. 7 Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

By Chriss Minnick

Three Bean Salad with Feta Cheese
Lunch

Three Bean Salad with Feta Cheese

4.2

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
  2. 2 Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

By MICAHGIBSON