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NEWS
By Candus Thomson and Candus Thomson,Sun Reporter | August 8, 2007
If you go The Maryland State BBQ Bash in downtown Bel Air on Friday and Saturday has maxed out at 40 teams, including many of the same ones at the Kent Island contest. First prize is $2,500 and an invitation to the American Royal Barbecue contest in Kansas City, Mo., in October, known by competitors as the World Series of BBQ. Free and open to the public. Information: mdbbq.com. Dave's Barbecue Sauce Makes about 5 cups 1/2 cup dark brown sugar, packed 2 tablespoons chili powder 1 tablespoon black pepper 1 tablespoon cayenne pepper 2 teaspoons rubbed sage 1 teaspoon ground allspice 1 teaspoon granulated garlic 1 teaspoon salt (optional)
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HEALTH
By Faith Hicks, Special to The Baltimore Sun | February 1, 2012
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth), which is reprinted here. This week, Faith Hicks weighs in on Super Bowl food. Imagine a typical Super Bowl party spread: fried chicken wings, meatballs, sour cream and cream cheese dips. This translates into a feast of meat and lots of fat, particularly saturated fat. It will probably be your dinner on gameday, but hardly a "Strive for Five" or "My Plate" meal.
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NEWS
April 23, 2008
Light Cheddar-and-Ale Fondue Makes 3 cups (about 12 servings) 15 1/2 -ounce can white beans, rinsed and drained (such as Great Northern, navy or cannellini) 12-ounce bottle dark ale or other beer 1 cup grated extra-sharp cheddar cheese 1 cup grated reduced-fat sharp cheddar cheese 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce, or to taste In a food processor, combine the beans and 1/4 cup of the ale. Puree, scraping the sides of the bowl as needed, until very smooth, about 4 minutes.
NEWS
By Julie Rothman, Special to The Baltimore Sun | April 25, 2011
Richard Pometto from Bowie is looking for a recipe that would produce a Newburg sauce comparable to Knorr's packaged variety. He said that he frequently used the packaged sauce as a base for a seafood dish but that it is no longer sold in this country. As I began to research the recipe, I discovered that he was far from alone in his quest for a replacement for the packaged Knorr Newburg sauce. Peggy Brown from Monroe, Mich., said she too searched for a good Newburg sauce recipe since the packets were discontinued and found a recipe that she thinks comes pretty close to the Knorr version.
NEWS
By Julie Rothman, Special to The Baltimore Sun | April 25, 2011
Richard Pometto from Bowie is looking for a recipe that would produce a Newburg sauce comparable to Knorr's packaged variety. He said that he frequently used the packaged sauce as a base for a seafood dish but that it is no longer sold in this country. As I began to research the recipe, I discovered that he was far from alone in his quest for a replacement for the packaged Knorr Newburg sauce. Peggy Brown from Monroe, Mich., said she too searched for a good Newburg sauce recipe since the packets were discontinued and found a recipe that she thinks comes pretty close to the Knorr version.
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | December 31, 2006
German cuisine gets its due at last in Walter Staib's new book, Black Forest Cuisine: The Classic Blending of European Flavors. It may not conjure up the brio of Italy or the elan of France, but the Black Forest is a special place in southwestern Germany. It's the land of Grimm's fairy tales, cuckoo clocks and really primo ham, not to mention the eponymous cake. It's also the childhood home of Staib, proprietor of Philadelphia's historic City Tavern and former White House chef, and he is eager to share the region's culture and food with readers.
NEWS
By REGINA SCHRAMBLING and REGINA SCHRAMBLING,LOS ANGELES TIMES | April 16, 2006
Grits have cachet. They have character. Essentially, they are the William Hurt of starches: Give them a supporting role and they will steal the show. Real grits are easily available, in stores and online, and the only wonder is why chefs are not making more of them. Serve them with duck or shrimp or sausage, and you may give up rice. Total cooking time is 1 hour, 50 minutes. (Note: Cooking time varies depending on the type of grits used.) BARBECUE-BRAISED DUCK LEGS WITH GARLIC GRITS MAKES 2 TO 4 SERVINGS 4 duck legs Salt Freshly ground black pepper 1 cup coarse grits 4 cloves garlic, minced 1 -1 / 2 cups Syrah or other red wine 2 tablespoons Worcestershire sauce, divided 2 large cloves garlic, peeled and crushed 1 bay leaf 1 teaspoon dried thyme 1 small dried hot chile 1 small onion, diced 6 canned plum tomatoes, drained and chopped 2 tablespoons maple syrup 1 tablespoon Creole or other coarse-grain mustard Heat the oven to 375 degrees.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | March 30, 2005
March Madness - we refer to the college basketball tournament, not the crazy weather - means a nonstop parade of games. So what's in order is a quick and hearty dish that lets fans make a fast break to the TV. This chili has its roots in the University of Illinois (home of the top-ranked Fighting Illini) and has traveled the path of many recipes: A friend (and Illinois alumus) got it from his college roommate, who got it from his mother, who may or may not have clipped it from a newspaper.
NEWS
November 20, 2005
Roddy Domacasse, chef at Brasserie Tatin, says this dish is great with sauteed spinach, and with the grainy mustard butter sauce drizzled all around it. CRAB GALETTE Makes 6 servings 14 ounces shrimp, peeled and cleaned 16 ounces heavy cream 1 large egg 3 dashes Tabasco 2 teaspoons Worcestershire sauce Salt and pepper to taste 1 pound jumbo lump crabmeat 1 / 2 bunch green onion 6 ounces butter (12 tablespoons) 2 ounces white wine 1 teaspoon grainy mustard 1 / 2 pound spinach, cleaned Place the food processor's bowl attachment with blade in the freezer.
NEWS
By Raeanne Sarazen and Raeanne Sarazen,Special to the Sun | March 24, 2002
Unlike hamburgers that need some fat in the meat to produce a juicy burger, sloppy Joes can be made with lean ground beef because it is cooked in a sauce. Yes, it is a "sloppy" meal, especially for kids, but it also is quick and easy. For a change of pace, team the sandwiches with cubed pineapple and try frozen yogurt for dessert. MENU Sloppy Joes Home fries Cubed fresh pineapple Vanilla frozen yogurt with chocolate sauce Soda or beer TIME-SAVING TIPS * Instead of onions, use green onions, shallots or minced dried onion.
NEWS
By Julie Rothman, Special to The Baltimore Sun | August 31, 2010
Kaye White of Bloomington, Minn., was looking for the recipe for the Crab Imperial that was served at the now-closed Olney Inn in Olney. Interestingly, I received two versions claiming to be the Olney Inn crab imperial recipe from readers. The only difference between the two versions was that in one the crab was topped with an egg white and mayonnaise meringue and garnished with a mashed potato piping around the outside of the dish. The crab imperial itself was identical in both versions.
NEWS
April 23, 2008
Light Cheddar-and-Ale Fondue Makes 3 cups (about 12 servings) 15 1/2 -ounce can white beans, rinsed and drained (such as Great Northern, navy or cannellini) 12-ounce bottle dark ale or other beer 1 cup grated extra-sharp cheddar cheese 1 cup grated reduced-fat sharp cheddar cheese 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce, or to taste In a food processor, combine the beans and 1/4 cup of the ale. Puree, scraping the sides of the bowl as needed, until very smooth, about 4 minutes.
NEWS
By Candus Thomson and Candus Thomson,Sun Reporter | August 8, 2007
If you go The Maryland State BBQ Bash in downtown Bel Air on Friday and Saturday has maxed out at 40 teams, including many of the same ones at the Kent Island contest. First prize is $2,500 and an invitation to the American Royal Barbecue contest in Kansas City, Mo., in October, known by competitors as the World Series of BBQ. Free and open to the public. Information: mdbbq.com. Dave's Barbecue Sauce Makes about 5 cups 1/2 cup dark brown sugar, packed 2 tablespoons chili powder 1 tablespoon black pepper 1 tablespoon cayenne pepper 2 teaspoons rubbed sage 1 teaspoon ground allspice 1 teaspoon granulated garlic 1 teaspoon salt (optional)
NEWS
By Linda Gassenheimer and Linda Gassenheimer,McClatchy-Tribune | April 18, 2007
This is a new version of the tuna casserole Mom used to make. Instead of baking the casserole for an hour, I just sauteed the vegetables, mixed them with the boiled pasta and finished the dish under the broiler to melt the cheese. It's a meal you can make in minutes without a trip to a supermarket if you keep these staples on hand: canned tuna, macaroni, canned pimentos, Worcestershire sauce, carrots, onions and frozen peas. One item I find very useful is dried mushrooms, especially wild mushrooms.
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | December 31, 2006
German cuisine gets its due at last in Walter Staib's new book, Black Forest Cuisine: The Classic Blending of European Flavors. It may not conjure up the brio of Italy or the elan of France, but the Black Forest is a special place in southwestern Germany. It's the land of Grimm's fairy tales, cuckoo clocks and really primo ham, not to mention the eponymous cake. It's also the childhood home of Staib, proprietor of Philadelphia's historic City Tavern and former White House chef, and he is eager to share the region's culture and food with readers.
NEWS
By REGINA SCHRAMBLING and REGINA SCHRAMBLING,LOS ANGELES TIMES | April 16, 2006
Grits have cachet. They have character. Essentially, they are the William Hurt of starches: Give them a supporting role and they will steal the show. Real grits are easily available, in stores and online, and the only wonder is why chefs are not making more of them. Serve them with duck or shrimp or sausage, and you may give up rice. Total cooking time is 1 hour, 50 minutes. (Note: Cooking time varies depending on the type of grits used.) BARBECUE-BRAISED DUCK LEGS WITH GARLIC GRITS MAKES 2 TO 4 SERVINGS 4 duck legs Salt Freshly ground black pepper 1 cup coarse grits 4 cloves garlic, minced 1 -1 / 2 cups Syrah or other red wine 2 tablespoons Worcestershire sauce, divided 2 large cloves garlic, peeled and crushed 1 bay leaf 1 teaspoon dried thyme 1 small dried hot chile 1 small onion, diced 6 canned plum tomatoes, drained and chopped 2 tablespoons maple syrup 1 tablespoon Creole or other coarse-grain mustard Heat the oven to 375 degrees.
FEATURES
By Liz Atwood | December 26, 2001
Holiday shrimp sauce Holiday foods don't have to be fattening, Weight Watchers International shows with its shrimp-cocktail recipe. Combine 1/2 cup of ketchup, 2 tablespoons of lime juice, 2 teaspoons of Worcestershire sauce and 1/2 teaspoon of hot-pepper sauce. Serve with 1 1/4 pounds of medium-sized, prepared shrimp. This makes 4 servings, 158 calories each. Ethnic groceries Do you have a particular place that you buy Asian noodles or German bread? We want to hear about it. The Sun is compiling a list of ethnic groceries in the Baltimore area.
FEATURES
By Karol V. Menzie | June 9, 1993
When it comes to preparing meals in a short period of time most busy cooks say a well-stocked kitchen is the best place to start. Here are some of the items readers say they always keep on hand:On shelves:*Pasta sauces*Soups that can be used as sauces*Chicken-cooking sauces*Dried pasta, in various shapes and sizes*Rice*Canned vegetables*Canned stock*Olives*Canned tomatoes, in several varieties including the new seasoned types*Bottled salad dressings*Canned tuna,...
NEWS
November 20, 2005
Roddy Domacasse, chef at Brasserie Tatin, says this dish is great with sauteed spinach, and with the grainy mustard butter sauce drizzled all around it. CRAB GALETTE Makes 6 servings 14 ounces shrimp, peeled and cleaned 16 ounces heavy cream 1 large egg 3 dashes Tabasco 2 teaspoons Worcestershire sauce Salt and pepper to taste 1 pound jumbo lump crabmeat 1 / 2 bunch green onion 6 ounces butter (12 tablespoons) 2 ounces white wine 1 teaspoon grainy mustard 1 / 2 pound spinach, cleaned Place the food processor's bowl attachment with blade in the freezer.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | March 30, 2005
March Madness - we refer to the college basketball tournament, not the crazy weather - means a nonstop parade of games. So what's in order is a quick and hearty dish that lets fans make a fast break to the TV. This chili has its roots in the University of Illinois (home of the top-ranked Fighting Illini) and has traveled the path of many recipes: A friend (and Illinois alumus) got it from his college roommate, who got it from his mother, who may or may not have clipped it from a newspaper.
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