Heat butter or oil in a non stick pan.
Flatten steaks slightly and spread with crushed garlic, salt and pepper on both sides.
Place steaks in hot pan and cook quickly to desired taste turning only once.
Lift out steaks when ready and keep handy.
Quickly add the brandy and worcestershire sauce, mix well and bring to boil.
Return steaks to pan and turn in the sauce.
Serve at once.
Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. Preheat the sandwich toaster to its highest setting.
Butter one side of each side of bread. Turn the bread over. On one slice, arrange the cheese slices. Sprinkle over the Parmesan and Worcestershire sauce. Top the sandwich with the second slice of bread (buttered side up) and place in the toaster. Close the lid and cook for 3 minutes until crisp and golden.
Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook
oarsely chopped. Add egg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper
f its cooking. When the sauce starts bubbling it will have
eaten eggs, lemon juice and Worcestershire sauce and whisk together until there
ridge while you make the sauce.
Preheat the oven to
Brown ground beef in small Dutch oven, stirring until it crumbles; drain well.
Stir in tomato sauce, water, dried onion flakes, Worcestershire sauce, garlic powder and pepper.
Bring to a boil over medium heat.
Cover, reduce heat and simmer 20 minutes, stirring occasionally.
Add spaghetti sauce and simmer uncovered 20 minutes.
Cook spaghetti as package directs and drain.
Spoon meat sauce over cooked spaghetti.
Sprinkle with Parmesan cheese.
Yields 4 servings.
aste, vinegar, molasses, honey, Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso
br>Brush the Guava Barbecue Sauce on both sides of the
ish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan
In sauce pan, heat olive oil over medium heat.
Add onion.
Saute until soft, about 2-3 minutes.
Add garlic and ginger.
Saute for 1 minute, making sure not to brown garlic.
Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime.
Simmer until thick, about 20 minutes, stirring occasionally.
For the marinade, mix Worcestershire sauce, hot sauce and oil. Place pork chops in a shallow baking dish and cover with marinade. Marinate for 1 1/2 hours in a cool place, turning halfway through.
For the sauce, mix together blackberries, ketchup, honey, ginger and sugar. Puree until smooth and season to taste. Set aside.
Cook pork chops on a grill or under the broiler for about 5 mins per side. Brush with blackberry sauce and cook for another 1 min on each side. Serve immediately with reserved blackberries.
tir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees internally and is no longer pink in the center.
Baste occasionally while cooking.
Slice in 1/2-inch thick slices to serve.
Start by making the tomato sauce.
Combine the onions, canned
bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
-combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
-Serve as a dip with shrimp.
lemon zest and juice, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder
Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.