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Worcestershire Sauce
Worcestershire Sauce
Worcestershire Sauce
Worcestershire Sauce
Worcestershire Sauce

The following information is about Worcestershire Sauce.

Worcestershire Sauce Defined

Though this Condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It's a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It's also an essential ingredient in the popular Bloody Mary cocktail. Worcestershire's formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It's widely available in supermarkets.

This definition is in context to Food. See more contextual defintions for Worcestershire Sauce.


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Bourbon Glazed Ribs revisited

Published January 8, 2009, 10:07 am, Northumberland Today

A prosperous 2009 season to everyone! Five men have separately asked for the Bourbon Glazed Ribs featured a few years ago, so we're going to [...]

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Dipping into culinary tips

Published January 8, 2009, 5:11 am, Daily Pilot

Newport Coast resident and celebrity chef Jamie Gwen thinks a tasty party dip is essential for any New Year’s Eve party.

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Grapefruit galore:

Published January 8, 2009, 1:51 am, Pensacola News Journal

Florida's backyard and commercial crops yield many healthy and tasty uses

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My favorite burger recipes

Published January 7, 2009, 8:21 am, Philippine Daily Inquirer

THIS I haven’t done in quite a while—replying to recipe requests for one’s dream business. So what better time than now? Happy New Year, Jun-jun!

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A simple, quick oyster stew

Published January 7, 2009, 3:34 am, The Buffalo News

We're so used to many-ingredient stews that cook for hours that when the recipe for oyster stew landed in our kitchen, it looked almost too simple. We wondered if something was missing from the ingredient list or a step was left off the directions. The stew was pretty much oysters, liquid in the form of milk and half-and-half, celery, and seasonings. The instructions said to cook “until the ...

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Slow & easy: Do-ahead dinners in the slow-cooker

Published January 7, 2009, 2:06 am, The Monterey County Herald

Armed with a stack of down-to-earth cookbooks, my daughter Alexis Thomas Harcharic and I started cooking together once a week. My goal was to help her establish a repertoire of uncomplicated recipes for one-pot dishes that could be prepared ahead without much fuss.

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No-fuss meals

Published January 6, 2009, 9:50 pm, The Post and Courier

When times are tough, dinner doesn't have to be. Once again, Americans are turning to slow cookers to deliver home-cooked meals that can save them money and minutes. The iconic appliance can transform budget cuts of beef, pork or poultry into succulent, one-pot dishes that are ready at day...

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No-fuss meals - Slow cooker makes the most of time, budget

Published January 6, 2009, 9:06 pm, The Post and Courier

When times are tough, dinner doesn't have to be. Once again, Americans are turning to slow cookers to deliver home-cooked meals that can save them money and minutes. The iconic appliance can transform budget cuts of beef, pork or poultry into succulent, one-pot dishes that are ready at day's end, when the clock is ticking down and nobody feels like cooking.

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Cook with Gordon and David

Published January 6, 2009, 4:18 pm, Independent

They have battled for the hearts and minds of the British public countless times, but now Gordon Brown and David Cameron have turned their attention to the stomachs of the electorate, providing rival recipes for a cookbook organised by a parish church in Yorkshire.

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Who excels at mixology?

Published January 6, 2009, 12:41 pm, San Francisco Chronicle

One of the most exciting restaurant trends of the past five years hasn't been in the kitchen, but behind the bar. Just about every restaurant now offers unique concoctions that, like the wine list, showcase the place's style. While new drinks have received...

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