Submitted by Happy13
Ingredients
1 c. mayonnaise | 2 tbsp curry powder | |
1 tbsp grated onion | 2 tbsp sugar | |
1 tsp Worcestershire sauce | 1 tsp freshly ground black pepper | |
1-2 tbsp vinegar (balsamic, apple cider, or rice) |
Submitted by Happy13
1 c. mayonnaise | 2 tbsp curry powder | |
1 tbsp grated onion | 2 tbsp sugar | |
1 tsp Worcestershire sauce | 1 tsp freshly ground black pepper | |
1-2 tbsp vinegar (balsamic, apple cider, or rice) |
Submitted by Ali
1½ pkgs cream cheese | 1/3 c. Worcestershire sauce | |
Cocktail Sauce | ½ c. white onions, finely chopped | |
½ c. bell pepper, finely chopped | ½ c. black olives, finely chopped | |
1 small can of tiny cocktail shrimp | 1 (8 oz.) package Colby-Jack cheese, shredded |
Submitted by Wally
Up to 3 lbs favorite cuts of beef | ¼ c. bourbon, whiskey, or rye | |
¼ c. Teriyaki sauce | 3 tbsp Worcestershire sauce | |
1 ½ tsp Kosher salt | 1 tsp freshly ground black pepper | |
1 tsp onion powder | 1 tsp granulated garlic (or 2 fresh cloves, finely minced) | |
1 tsp lemon pepper |
Submitted by Wally
Serves 6
2 carrots | 2 stalks celery | |
4 cloves garlic | 1 medium onion or 3 shallots | |
6 medium potatoes | 1 box chicken stock or broth | |
1 bunch fresh parsley or 2 tbsp dried | 3 cans condensed milk | |
2 tbsp butter | 2 tbsp flour | |
6 dashes Worcestershire sauce | 8 dashes Chalula Hot Sauce (or your favorite) | |
½ slab of cooked bacon | salt & pepper |
Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.
Submitted by Caaien
Serves Approx. 24
1lb. ground sirloin | 2 tsp Worcestershire sauce | |
1 large egg | ½ c. Italian bread crumbs | |
¼ c. shredded Romano, Parmesan, & Asiago cheese blend | 1 tsp McCormick California Style Crushed Garlic | |
salt & pepper |