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Old 09-09-2008, 10:14 AM   #41
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I know a lady who pan fries her chicken, puts in a roaster pan then shakes a little worchestershire sauce over it, and bakes it in the oven at about 325 for about 35 minutes covered in foil. I like my fried chicken crispy, but I have to admit, her chicken does taste pretty good.

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Old 09-09-2008, 01:16 PM   #42
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a good seasoning addition to stews of many types, especially beef and lamb. A great marinade for beef. Used in cheese sauces like a cheddar Welsh Rarebit, or a mac n cheese. Good for bloody maries or virgin maries too.

Sprinkle over a roast or add to the gravy of a pot roast.

I make a Long Island clam pie and it is essential to that and a good clam chowder too!

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Old 09-09-2008, 06:06 PM   #43
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Wookie Sauce + Soy Sauce = FANTASTIC!

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Old 09-10-2008, 04:08 PM   #44
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Originally Posted by Robo410 View Post
I make a Long Island clam pie and it is essential to that and a good clam chowder too!
Never knew you can even put Worcester sauce in clam chowder - will definitely try next time - thanks for the tip !
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Old 09-12-2008, 10:50 AM   #45
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Use it to marinade all steaks, burgers, chicken wings and even pork. It has many uses. Here's a link with recipes to use this sauce: All easy to prepare recipes using worcestershire sauce
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
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Old 09-13-2008, 05:03 PM   #46
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Originally Posted by Bilby View Post
I throw WS into just about anything!! ... Probably my most used condiment after salt, pepper and garlic.
That's true for me as well. I add a drop or two to the eggs for an omelet, to most vinaigrettes, to quiche, spaghetti sauce and most soups.
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Old 09-13-2008, 08:02 PM   #47
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Originally Posted by MostlyWater View Post
I bought a big one and I know it's gonna sit in the fridge; any suggestions as to what it's good for? I bought it for a fish salad.
Hi MostlyWater,

Worcestershire sauce is a preserved bottled product which will last for ages - nay - years! Add a bit to beef stew and it will "pep" it up. Leave it in the cupboard for a year and it will come to no harm. Indeed a bottled "Worcestershire" sauce does not need to be stored in a fridge. Add a dash when making a Partan Pie (Crab) (Scottish and classical dish using crab) and it will be divine.

Unless the climate demands specific storage, a Worcestershire sauce should and could be stored in a cupboard!

Add a bit (couple of drops) when making a prawn cocktail (to "pep" up the sauce in the absence of Tabasco to season a Marie Rose sauce) or a Shepherd`s or Cottage Pie to give flavour!

Hope this helps.
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Old 09-15-2008, 09:19 AM   #48
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Smile Worcestshire sauce uses

I have a 15 oz. bottle of French's Worcestshire Sauce in my refrigerator that I've hardly used. I'm glad to see that I can add it to many of my recipes.
"When the kitchen smells spicy and wonderful, it can only mean one thing... it's not my kitchen."--- Maxine
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Old 09-15-2008, 12:59 PM   #49
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thanks for this reply.
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Old 09-15-2008, 01:43 PM   #50
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my grandmother was a country girl and back when I was growing up all condiments were kept on the table in the kitchen.....that included W. sauce, tabasco, black strap molasses, sugar, salt, pepper, etc., and covered with a cloth ........grandma made everything on that table.......cookies, pies, bread, etc..........we ate in the dining room on another old table..........

Max------15 oz is a lot!!!!! but at least it has a long shelf life..........I use mine mostly in meat loafs and grilling hamburgers......welcome to DC! :)

The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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