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Black-Eyed Susan Salad
Salad American

Black-Eyed Susan Salad

4.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
  2. 2 Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
  3. 3 Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.

By Shults3

Strawberry Spinach Salad
Salad American

Strawberry Spinach Salad

4.8

Prep
10 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
  3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
  4. 4 Pour dressing over salad; toss to coat.
  5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Kale Caesar Salad
Salad American

Kale Caesar Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
  2. 2 Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Best Homemade Caesar Salad Dressing
Salad Italian

Best Homemade Caesar Salad Dressing

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
  3. 3 Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
  4. 4 Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
  5. 5 Serve and enjoy!

By Karen Weir

Classic Caesar Salad
Salad American

Classic Caesar Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the Caesar dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season to taste with salt and black pepper.
  3. 3 To serve: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
  4. 4 Top Caesar salad with croutons and enjoy!

By sarahcrites

Steak Salad
Salad American

Steak Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Cook steak on preheated grill until reaches desired doneness, or 3 to 5 minutes per side. Transfer steak to a cutting board; rest until cool enough to handle.
  3. 3 Slice steak into strips or bite-sized pieces.
  4. 4 Whisk olive oil, vinegar, lemon juice, Worcestershire sauce, garlic, salt, and black pepper together in a small bowl; stir in blue cheese. Cover bowl; refrigerate vinaigrette.
  5. 5 Arrange lettuce, tomato, bell pepper, carrot, onion, and olives on chilled plates; top with sliced steak and drizzle with vinaigrette.

By Linda

Lucy's Quick Tonkatsu Sauce
Pantry Japanese

Lucy's Quick Tonkatsu Sauce

4.7

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Combine ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup; stir well with a fork.
  2. 2 Microwave at high power for 1 minute. Stir; set aside to allow the flavors to incorporate, about 1 hour.

By LucyDelRey

Teriyaki Steak Tips
Dinner Japanese

Teriyaki Steak Tips

5.0

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
  4. 4 While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  5. 5 Serve steak tips with sauce in a bowl on the side.

By vpecchia

Japanese Influenced BBQ Sauce
Japanese

Japanese Influenced BBQ Sauce

3.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes.
  2. 2 Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.

By Chuck

Japanese Curry
Dinner Japanese

Japanese Curry

4.9

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
  2. 2 Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

By MMSVA

Ashley's Chicken Katsu with Tonkatsu Sauce
Dinner Japanese

Ashley's Chicken Katsu with Tonkatsu Sauce

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
  2. 2 Heat oil in deep-fryer to 350 degrees F (175 degrees C).
  3. 3 Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
  4. 4 Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

By BASKETBALLGIRL

Teriyaki Rib Eye Steaks
Dinner Japanese

Teriyaki Rib Eye Steaks

4.6

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Whisk soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger together in a large glass or ceramic bowl. Pierce steaks several times with a fork. Add steaks to bowl; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
  2. 2 Cook steaks in a hot skillet, wok, or hibachi over medium heat, 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Agent48

Kid-Friendly Chicken Katsu
Dinner Japanese

Kid-Friendly Chicken Katsu

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
  2. 2 Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
  3. 3 Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
  4. 4 Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
  5. 5 Serve chicken with the sauce.

By meloakley

Air Fryer Tonkatsu
Dinner Japanese

Air Fryer Tonkatsu

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Make sauce: Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic in a medium bowl until sugar is dissolved. Set sauce aside.
  2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
  3. 3 Prepare pork chops: Lay pork chops on a clean work surface; season with salt and pepper.
  4. 4 Beat eggs in a flat dish. Place bread crumbs in a separate flat dish.
  5. 5 Dip a pork chop in beaten eggs, then dredge in bread crumbs. Dip again in eggs, then press in bread crumbs to thoroughly coat. Repeat with remaining pork chops.
  6. 6 Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air-fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Air-fry for 10 more minutes. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).
  7. 7 Transfer pork chops to a cutting board and slice. Serve with sauce.

By Soup Loving Nicole

Air Fryer Chicken Katsu with Homemade Katsu Sauce
Dinner Japanese

Air Fryer Chicken Katsu with Homemade Katsu Sauce

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Prepare sauce: Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside. Preheat an air fryer to 350 degrees F (175 degrees C).
  3. 3 Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper.
  4. 4 Place beaten eggs in a flat dish or shallow bowl. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so the bread crumbs stick to the chicken.
  5. 5 Place chicken pieces in the basket of the preheated air fryer. Spray the tops with nonstick cooking spray.
  6. 6 Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.
  7. 7 Serve with katsu sauce and enjoy!

By Soup Loving Nicole

Chicken Katsu Curry
Dinner Japanese

Chicken Katsu Curry

5.0

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
  2. 2 Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
  3. 3 Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
  4. 4 Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
  5. 5 Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
  6. 6 Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
  7. 7 While chicken is cooking, stir curry powder into sauce until incorporated.
  8. 8 Slice chicken into strips and spoon curry sauce over the top to serve.

By Dav3d

Yaki Udon
Dinner Japanese

Yaki Udon

4.3

Prep
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
  3. 3 Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately. Recipe developed by Marianne Williams

By Andrea Lobas

Grilled Teriyaki Chicken Kabobs
Dinner Japanese

Grilled Teriyaki Chicken Kabobs

4.5

Prep
35 min
Cook
15 min
Total
530 min

Instructions

  1. 1 Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
  2. 2 Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
  4. 4 Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  5. 5 Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
  6. 6 Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  7. 7 About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
  8. 8 Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

By jmiss

Homemade Japanese Curry
Dinner Japanese

Homemade Japanese Curry

4.9

Prep
50 min
Cook
70 min
Total
120 min

Instructions

  1. 1 Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon stick; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
  2. 2 Transfer toasted spice mixture to a spice grinder or mortar and pestle. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
  3. 3 Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
  4. 4 Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
  5. 5 Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

By partumvir

The Easiest Blackened Chicken
Dinner

The Easiest Blackened Chicken

3.7

Prep
Cook
Total

Instructions

  1. 1 In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

By Andrea Wilcox

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

Salmon Marinade

Salmon Marinade

3.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
  2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer

Tender Flank Steak

Tender Flank Steak

4.2

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add flank steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove flank steak from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook steak on the grill until slightly pink in the center and beginning to firm, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
  5. 5 Slice against the grain to serve.

By Renee Manz