Tag Archives: Worcestershire sauce

BBQ Comfort Meatballs with Mashed Potatoes

15 Apr

BBQ Comfort Meatballs with Mashed Potatoes

This has become a weeknight favorite.  In a rush?  Pull out some ready-to-cook meatballs, whip up a quick sauce, add some instant mashed potatoes and a frozen veggie to the equation and you’ve got a meal fit for a busy and somewhat picky family.

Ingredients

  • 20-30 packaged, frozen Italian style meatballs

FOR SAUCE

  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash Tabasco

 

Preparation

Preheat oven to 425 degrees.

Place frozen Italian style meatballs in a single layer on a cookie sheet.

Combine all sauce ingredients. Pour over meatballs and bake at 425 degrees for 22-23 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

 

Recipe inspired by Pioneer Woman

Photo by me, mylittlefoodspot

Grilled Meatloaf

15 Apr

Grilled meatloaf

As one of my favorite uses for the very versatile Dorothy Lynch dressing, this makes an incredibly moist, sweet, flavorful meatloaf.  The glaze is so easy and even Trevor likes it.  I prefer it to a baked meatloaf for a few reasons: it doesn’t end up floating in grease, I can easily grill my accompaniments, and, the biggie!, zero clean up.

Ingredients

  • 2 lbs. hamburger
  • 3/4 cup oatmeal
  • 2 T minced onion
  • 1 tsp. dried parsley
  • 1 tsp. Worcestershire sauce
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1 cup Dorothy Lynch Home Style Dressing‚ (separated 3/4 cup and 1/4 cup)
  • 1 T Dijon mustard

Preparation

In a large bowl, combine the oatmeal, onion, parsley, Worcestershire, eggs and 3/4 cup Dorothy Lynch.  Crumble beef over mixture and mix well with hands.  Shape into two loaves on a sheet of heavy-duty foil (do not seal foil).  Combine reserved dressing and mustard and spread over loaves.

Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Brush tops with additional sauce/dressing if desired. Let stand for 10 minutes before slicing.

Grilled meatloaf b

Recipe inspired by Dorothy Lynch Home Style Dressing

Photos by me, mylittlefoodspot

Cottage Pie

14 Nov

I’m not sure where this recipe came from but I know for a fact that the extra tablespoon of melted butter on top was MY idea.  It gets the potatoes to a nice golden, buttery brown.  You will want seconds.

Ingredients

  • 1 pound russet potatoes, peeled, cut in half
  • 6 T unsalted butter
  • 1/2 pound mushrooms, sliced
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 T all-purpose flour
  • 3/4 cup canned beef gravy
  • 1/4 cup chopped fresh parsley
  • 1 medium carrot, sliced
  • 1 T Worcestershire sauce
  • 1/2 tsp dried marjoram

Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper.

Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally.

Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top and drizzle with remaining tablespoon of melted butter. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.

Photos by me, My Little Food Spot

Sweet and Sour Steak with Peppers

20 Jun

Don’t have much to say besides, yum.

Ingredients:

  • 1 1/2 lb flank steak

Marinade:

  • 5 tsp Chinese rice wine or dry sherry
  • 4 tsp soy sauce
  • 1 T cornstarch
  • 1 T olive oil

Sauce:

  • 2 T ketchup
  • 1 T Worcesterhire sauce
  • 2 tsp barbecue sauce
  • 1 T soy sauce
  • 1 tsp granulated sugar

Other:

  • 2 small tomatoes, peeled and wedged into six equal pieces
  • 2 bell peppers (colors of your choice), cubed
  • 2 cloves garlic, minced
  • 1/2 large onion, cubed
  • 6 T oil for stir-frying, or as needed
  • Electric wok

Cut the beef across the grain into 1-inch cubes. Add the marinade ingredients and marinate beef in the refrigerator for 30 minutes.

While the beef is marinating combine the ingredients for the sauce and set aside.  Prepare the vegetables.

Heat the wok over medium-high to high heat.  Add 2 tablespoons oil.  When the oil is hot, add half the beef. Brown briefly, then stir-fry until the beef changes color and is nearly cooked through.  Remove from the wok and cook the remaining beef, adding more oil as needed.  Remove from wok.

Add 2 tablespoons oil to the wok.  When the oil is hot, add the garlic and onion.  Stir-fry until aromatic (about 30 seconds).  Add the bell pepper.  Stir-fry for two minutes and add the tomato wedges.  Stir-fry until the vegetables are softened.  (Total cooking time is about 3-4 minutes).

Push the vegetables up to the side of the pan.  Add the sauce in the middle of the wok.  Heat briefly then add the beef back into the pan.  Mix everything together.  Taste and add extra sugar or soy sauce if desired.  Serve hot over rice.

Photo by me, My Little Food Spot

Braunschweiger Cheese Ball

11 Jul

Ingredients:

  • 8 oz Braunschweiger
  • 8 oz Cream Cheese
  • 1 tsp Lemon Juice
  • 1 T Onion, diced
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 tsp Worcestershire sauce
  • dash Garlic powder
  • 1/4 tsp Tabasco sauce

 

Soften braunschweiger & cream cheese.  Reserve 4 oz of cream cheese, 1/4 C Shredded Sharp Cheddar Cheese and Tabasco sauce for topping.  Mix rest of ingredients by hands; work well.  Shape into ball and chill.  Frost with a little softened cream cheese mixed with a few drops of milk and Tabasco Sauce.  Roll in shredded cheddar cheese, chill.  Serve with crackers or celery sticks.

From the kitchen of Cathy Knorr