Combine half and half with Worcestershire powder.
Dip scallops in milk mixture and roll in bread crumbs.
Fry in hot oil for 3 to 5 minutes.
Saute onion, green pepper and celery in oil.
Add roast and gravy if any.
Add Veg-All, V-8 juice, bay leaves, salt, pepper, sugar, thyme, bouquet garni, Worcestershire powder or sauce and beef bouillon crystals or cube.
Add 2 to 4 cups water.
Bring to a boil, then reduce heat and simmer 2 to 3 hours, covered.
Get the butcher to cut you any size piece of a beef tenderloin.
Ice the beef tenderloin with softened butter mixed with 2 to 3 teaspoons David Wade's Worcestershire powder.
Wrap tightly in heavy-duty foil.
Bake in the oven at 325\u00b0 until done. The gravy is delicious.
Slice the meat on a platter.
Pour the gravy over the slices.
nd mix thoroughly.
Sprinkle Worcestershire powder over turkey.
Rub peanut
Grind larger ingredients into a powder.
Combine all ingredients and mix well.
Store in an airtight container, keep cool and dry.
* Bleu Cheese listed is Bleu Cheese Powder not sauce mix. The website keeps changing it to sauce and I cannot correct it.
Spices can be ordered from McCarthy Spice & Blends in Saint Louis, MO.
http://www.mccarthyspice.com/mccarthys_wlsl.html.
dd Chipoltle chili powder to taste, regular chili powder, and onions.
olonial: After preparing the previous recipe (let cool first), add 1
our taste the garlic powder, Worcestershire
sauce, chili powder, Tabasco, Italian seasoning
Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
gain.
Make the spice recipe as listed above. Store in
Brown ground meat with onion.
Salt and pepper, if desired. Add chili powder, Worcestershire sauce, and soup.
Cook until blended.
Cook noodles, drain and put in casserole dish.
Top with ground meat mixture.
horoughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and
Preheat oven to 350 degrees F.
Ina large bowl, combine the beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a meatloaf pan.
Bake in oven for 30 to 50 minutes.
Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
I like the make double the sauce for everyone to spoon extra over their meatloaf.
Melt fat
in
bottom of heavy skillet or saucepan.
Add onions, green pepper, celery and garlic.
Cook until partially tender,
stirring frequently.
Add beef; fry, uncovered, until lightly browned.
(I like to fry beef separately and drain fat before
adding
to vegetables.) Add tomatoes and chili powder. Add salt
and sugar.
Add Worcestershire and Tabasco to taste, some like it hot.
Cover; bring to a boil, then turn down heat and simmer about 1 hour, until thickened.
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown; drain.
Stir in tomatoes with liquid, celery, chili powder, salt, sugar, Worcestershire sauce, red pepper sauce and kidney beans.
Heat to boiling; reduce heat. Cover and simmer 1 hour.
Makes 10 servings.
Also works well in crock-pot (all day) on low.
dd the salsa, tomatoes, beans, Worcestershire sauce, brown sugar and spices
br>
5. Add curry powder and stir another 10 seconds
cup of ketchup, the Worcestershire sauce, salt, pepper and the
Whisk together the garlic, oregano and Worcestershire sauce.
Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice
Season with salt and pepper.
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.