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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

Simple Sweet and Sour Sauce
Asian

Simple Sweet and Sour Sauce

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
  2. 2 Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
  3. 3 Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.

By MURDOCH

Crab Rangoon
Appetizer Asian

Crab Rangoon

4.0

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.
  2. 2 Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.
  3. 3 To prevent wonton wrappers from drying, prepare only one or two rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.
  4. 4 Arrange rangoon on the baking sheet and lightly spray with cooking spray.
  5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By Carol Belle

Asian Ground Beef and Pepper Saute
Asian

Asian Ground Beef and Pepper Saute

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  2. 2 In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  3. 3 Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  4. 4 Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

By amanda1432

Slow Cooker Sweet-and-Sour Pot Roast
Dinner Asian

Slow Cooker Sweet-and-Sour Pot Roast

4.4

Prep
20 min
Cook
315 min
Total
335 min

Instructions

  1. 1 Combine carrots, potatoes, and onion in a slow cooker.
  2. 2 Heat canola oil in a large skillet over medium-high heat. Add beef roast; cook until completely browned, 2 to 3 minutes per side. Transfer beef to the slow cooker on top vegetables.
  3. 3 Whisk tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt together in a bowl; pour over beef.
  4. 4 Cover slow cooker. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
  5. 5 Transfer beef and vegetables to a serving platter. Pour sauce in a skillet; cook over medium-high heat until thickened, 5 to 10 minutes. Serve sauce with beef and vegetables.

By SB

Chicken Rangoon
Appetizer Asian

Chicken Rangoon

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
  2. 2 Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
  3. 3 Separate wonton wrappers and place onto a work surface. Spoon about 1 teaspoon cream cheese filling onto the center of each wrapper. Working on one at a time, use your finger or a pastry brush to lightly moisten the edges of the wrapper with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  4. 4 Cook wontons in batches in hot oil until lightly browned, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.

By Suzanne Frideres

Chicken Satay Steaks
Dinner Asian

Chicken Satay Steaks

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  2. 2 With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
  3. 3 Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

By maha

Slow Cooker Sesame Chicken
Dinner Asian

Slow Cooker Sesame Chicken

4.5

Prep
25 min
Cook
180 min
Total
205 min

Instructions

  1. 1 Stir honey, soy sauce, Sriracha, oil, ginger, garlic, and Worcestershire sauce together in a small bowl.
  2. 2 Spread chicken in the bottom of a slow cooker. Add cornstarch and toss to coat. Pour honey-soy mixture over top and sprinkle with sesame seeds.
  3. 3 Cook on Low until chicken is tender, no longer pink in the centers, and juices run clear, 3 to 4 hours.

By OnOnRU

Spicy Garlicky Beef Marinade
Pantry Asian

Spicy Garlicky Beef Marinade

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Thai Chicken Slaw Burgers
Dinner Asian

Thai Chicken Slaw Burgers

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
  2. 2 Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
  3. 3 Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
  4. 4 Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
  5. 5 Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
  6. 6 Spoon chicken mixture into toasted buns and top with coleslaw.

By CINDYJAKE

Kicked-Up Ground Pork with Green Beans
Dinner Asian

Kicked-Up Ground Pork with Green Beans

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat sesame oil in a large skillet over medium heat.
  2. 2 Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
  3. 3 Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

By mihartm

Mom's Beef Shish Kabobs
Dinner Asian

Mom's Beef Shish Kabobs

4.8

Prep
20 min
Cook
25 min
Total
1005 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.
  3. 3 Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.
  4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting.
  5. 5 Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  6. 6 Cook the skewers on the preheated grill, turning frequently and brushing generously with the marinade you prepared for basting until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes.
  7. 7 Serve and enjoy!

By Mike Hearne

Roast Pork in Asian Brown Sauce
Dinner Asian

Roast Pork in Asian Brown Sauce

4.4

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
  3. 3 Generously apply remaining dry rub to pork shoulder.
  4. 4 Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
  5. 5 Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
  6. 6 Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
  7. 7 Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

By Buon Appetito

Sweet Asian Short Ribs
Dinner Asian

Sweet Asian Short Ribs

4.5

Prep
5 min
Cook
360 min
Total
365 min

Instructions

  1. 1 Place short ribs in the crock of a slow cooker; season with salt and pepper.
  2. 2 Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
  3. 3 Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

By Gun Range Diva

One-Pot Hamburger Adobo Dinner
Dinner Asian

One-Pot Hamburger Adobo Dinner

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the oil in a large pot over medium-high heat. Cook the ground beef in the hot oil until completely browned, 5 to 7 minutes. Add the onion, garlic, jalapeno pepper, green bell pepper, red bell pepper, carrots, broccoli, apple cider vinegar, sugar, Worcestershire sauce, soy sauce, salt, and pepper to the pot. Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are just losing their crispness, about 20 minutes. Stir in green beans about 5 minutes before serving.

By lhale0809

Chef John's Crab Rangoon
Appetizer Asian

Chef John's Crab Rangoon

4.4

Prep
30 min
Cook
3 min
Total
110 min

Instructions

  1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
  2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
  3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
  4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Vietnamese/Chinese Pork Chops
Dinner Asian

Vietnamese/Chinese Pork Chops

4.3

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
  2. 2 Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.

By Jennifer You

Zucchini Noodles Pad Thai
Dinner Asian

Zucchini Noodles Pad Thai

4.6

Prep
45 min
Cook
12 min
Total
57 min

Instructions

  1. 1 Make zucchini noodles using a spiralizer.
  2. 2 Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
  3. 3 Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  4. 4 Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
  5. 5 Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

By Andrea Nicole

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