Recipes with worcestershire sauce

Classic French steak au poivre with tri-color peppercorn crust, cognac flambe, and rich cream pan sauce. Restaurant-quality pepper steak in under 30 minutes for an elegant dinner.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Down-home pork ribs slow-baked then glazed with a homemade whiskey-spiked barbecue sauce of ketchup, brown sugar, mustard, and Worcestershire. Sticky-sweet Southern weeknight comfort.

Broiled halibut steaks basted with a Worcestershire, orange juice, and orange zest glaze dotted with butter. A 6-ingredient, 20-minute fish dinner with savory-citrus flavor.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Cranberry-barbecued chicken wings glaze grilled wings in a sweet-tangy sauce of cranberry, brown sugar, mustard and Worcestershire. Sticky, glossy and festive, a holiday-leaning twist on classic BBQ wings.

Smoker pork ribs marinated overnight in a tomato, vinegar, brown sugar, and Worcestershire sauce, then smoked low for 2 to 3 hours. Sticky, tender backyard barbecue.

Authentic Cincinnati chili with finely textured ground beef simmered in water (not browned), seasoned with chocolate, cinnamon, allspice, cloves, and chili powder. Served over spaghetti, Skyline-style.

Maple glazed ribs simmer to fall-off-the-bone tender, marinate in maple-Worcestershire-mustard glaze, then finish on the grill. Sticky, sweet-savory Canadian-style ribs.

Hawaiian burger sauce with barbecue sauce, pineapple juice, Worcestershire, black pepper, and scallions. A sweet-smoky topping for grilled hamburgers, ready in minutes.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

Salmon puff is a make-ahead microwave casserole layering canned salmon, seasoned croutons, and cheddar cheese in an egg custard with Worcestershire and dry mustard.

Hot cowboy beans: pinto beans simmered low and slow with salt pork, ham hock, onion, jalapeños, and chili powder. A Texas chuckwagon classic that gets better every day.

Cold crabmeat mousse with cream cheese, celery, and Worcestershire set in a gelatin mold. A creamy retro appetizer spread that pairs beautifully with club crackers.

Make your ribs feel special with this tasty recipe that your family can enjoy!