April 17, 2012 at 11:43 am (canned diced tomatoes, chili powder, cubed cooked chicken, frozen corn, garlic, ground cumin, jalapeños, Mexican, olive oil, onion, sour cream, stovetop, tomato soup, tortilla chips, white wine, worcestershire sauce)
Serves 8.
1 t olive oil
1 C chopped onion
2 garlic cloves, minced
2 C shredded cooked chicken breast (about 10 oz)
1 C frozen whole-kernel corn
1/2 C dry white wine
1 T chopped seeded jalapeno pepper
1 t ground cumin
1 t Worcestershire sauce
1/2 t chili powder
3 1/2 C chicken broth
14.5 oz can diced tomatoes
10.75 oz can condensed tomato soup, undiluted
1 1/4 C crushed tortilla chips
1/2 C sour cream
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Heat oil in a large pot over medium-high heat. Addc onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.
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October 26, 2010 at 3:29 pm (7 ingredients or less, cooked beef, cubanelle pepper, Main Dish, Quick Dishes, sandwich rolls, Sandwiches, stovetop, sweet onions, worcestershire sauce)
Serves 2.
Leftover London broil or other steak
1 large sweet onion, halved
2 cubanelle peppers, halved and seeded
2 hero rolls
Worcestershire sauce
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Saute or grill onion and peppers until softened.
Slice rolls and lightly toast. Cut cooked steak into slices.
Divide steak, onions and peppers among hero rolls. Drizzle with Worcestershire sauce and serve.
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October 26, 2010 at 1:56 pm (light soy sauce, Main Dish, olive oil, pepper, portabello mushrooms, salt, shallots, sour cream, stovetop, tomato paste, vegetable stock, whole-wheat noodles, worcestershire sauce)
Serves 4.
2 T olive oil
3 T minced shallots
6 sliced portobello mushroom caps
1/4 t salt
1/4 t pepper
3/4 C vegetable broth
1/4 C light sour cream
2 T tomato paste
2 t Worcestershire sauce
1 T low-sodium soy sauce
8 oz cooked whole-wheat noodles
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Heat oil in a large saute pan over medium-low heat. Add shallots and saute for 2 minutes. Add mushroom caps. Saute until soft, about 5 to 8 minutes. Season with salt and pepper. Add broth, sour cream, tomato paste, Worcestershire sauce and soy sauce. Lower heat and simmer for 5 minutes. Adjust seasonings. Serve over whole-wheat noodles.
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January 18, 2010 at 5:57 pm (all-purpose flour, bay leaf, beef broth, beef stew meat, black pepper, carrots, celery, garlic, Main Dish, onion, paprika, potatoes, salt, slow cooker, Winter, worcestershire sauce)
Prep Time: 20 Min
Cook Time: 12 Hrs
Ready In: 12 Hrs 20 Min
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
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1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
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October 11, 2009 at 1:39 pm (Aldi ingredients, blender, Condiments, dijon mustard, ketchup, made from scratch, no-cook, pepper, raisins, salt, white vinegar, worcestershire sauce)
1/3 C raisins
1/2 C boiling water
1/4 C ketchup
3 T Worcestershire sauce
2 T Dijon mustard
2 T white vinegar
Salt and pepper
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Combine the raisins and water in a bowl and let sit, covered, until the raisins are plump, about 5 minutes. Puree the raisin mixture, ketchup, Worcestershire sauce, mustard, and vinegar in a blender until it is smooth. Season with salt and pepper. (The sauce can be refrigerated in an airtight container for 1 week.)
Makes 1 1/4 cups.
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October 9, 2009 at 3:27 pm (7 ingredients or less, beef chuck roast, carrots, coarse kosher salt, cornstarch, onion, oven, pepper, slow cooker, worcestershire sauce)
Prep: 15 minutes
Total: 6 1/4 hours
Serves 8
1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
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1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.
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August 3, 2009 at 1:24 pm (blue cheese, bottled hot sauce, chives, coarse ground black pepper, fresh tomatoes, ground beef, ground mustard, hamburger buns, leaf lettuce, Main Dish, old-fashioned oats, Quick Dishes, quick oats, salt, Summer, worcestershire sauce)
Prep Time:30 min
Start to Finish:30 min
makes:12 burgers
1/2 cup old-fashioned or quick-cooking oats
1/4cup water
3 lb extra-lean (at least 93%) ground beef
1 cup crumbled reduced-fat blue cheese (4 oz)
1/2 cup finely chopped fresh chives
1 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
1 teaspoon coarse ground black pepper
1 teaspoon ground mustard
1/2 teaspoon salt
12 whole wheat burger buns
12 leaf lettuce leaves
12 tomato slices
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1. Heat gas or charcoal grill. In large bowl, mix oats and water. Stir in beef, blue cheese, chives, Worcestershire sauce, red pepper sauce, pepper, mustard and salt until well mixed. Shape mixture into 12 patties, about 3/4 inch thick.
2. Place patties on gas grill over medium heat or on charcoal grill over medium coals. Cover grill; cook 11 to 13 minutes, turning once, until thermometer inserted in center of patties reads 160°F.
3. For each burger, layer lettuce, tomato and patty in bun.
Contact Grill Directions: Heat closed contact grill 5 minutes. Place patties on bottom grill surface. Close grill; cook 6 to 7 minutes or until thermometer inserted in center of patties reads 160°F.
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May 23, 2009 at 1:11 pm (7 ingredients or less, balsamic vinaigrette dressing, dijon mustard, garlic, grill, Main Dish, red onion, rib eye steak, worcestershire sauce)
Prep Time: 5 minutes
Total Time: 25 minutes (plus 30 minutes marinating)
Serves 4.
1/3 C balsamic vinaigrette dressing
2 t grainy Dijon mustard
2 t Worcestershire sauce
2 t minced garlic
2 boneless rib eye steaks, 1″ thick (about 12 oz each)
1 medium red onion, cut in 1/2″-thick slices
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1. Mix vinaigrette, mustard, Worcestershire and garlic in a gallon-size ziptop bag. Remove and reserve 2 T. Add steaks, seal bag and turn to coat steaks. Marinate 30 minutes at room temperature.
2. Heat outdoor grill. Place onion slices on grill and cook, turning once, 10 minutes, or until slightly charred and tender. Grill steak, turning once, 6 to 8 minutes until an instant-read thermometer inserted from side to middle registers 135 to 145 degrees (for medium rare). Remove from grill and let rest 3 to 5 minutes. Drizzle onion with reserved 2 T marinade. Serve with the steak.
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January 16, 2009 at 5:01 pm (boneless skinless chicken breast, broiler, caesar croutons, cider vinegar, cream of chicken soup, garlic, grill, lemon juice, parmesan, pepper, romaine, Salad, worcestershire sauce)
Grilled Chicken Caesar Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
1 can cream of chicken soup
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 teaspoon pepper
4 tablespoons grated Parmesan cheese, divided
4 boneless skinless chicken breast halves (about 1 lb)
1 large head romaine lettuce, torn
1/2 cup Caesar croutons
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Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, pepper and 3 tablespoons cheese in a shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.
Remove chicken from marinade. Grill or broil 15 minutes or until done, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.
Toss lettuce, chicken and dressing. Sprinkle with croutons and remaining cheese. Serves 6.
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March 22, 2008 at 8:52 pm (black pepper, blue cheese, butter, cream cheese, dill weed, grill, Side dish, sweet onions, vidalia onions, worcestershire sauce)
Blue Cheese Vidalia Onions
by Judy Lynn Henderson
2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
1 tablespoon butter
4 oz blue cheese, crumbled (1 cup)
1/2 of an 8-oz package cream cheese, cut up
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed
Grilled burgers topped with bacon, or grilled steaks
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1. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of foil; seal with a double fold. Seal remaining edges with double folds to completely enclose onions, leaving space for steam to build.
2. For a charcoal grill, place packet on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)
3. In a large bowl combine blue cheese, cream cheese, Worcestershire sauce, pepper, and dill weed. Use a slotted spoon to add onions to cheese mixture; toss to coat. Serve on burgers or with steaks. Makes 8 servings.
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