Posts Tagged ‘worcestershire sauce’

Tuna Puff Sandwich

Monday, August 4th, 2008

1 7 ounce can tuna, drained and flaked
1 1/2 teaspoons mustard
1/4 teaspoon Worcestershire sauce
1/4 cup mayonnaise
1 1/2 teaspoons grated onion
2 tablespoons chopped green pepper or green chiles
3 hamburger buns or split English muffins
1/4 cup mayonnaise (not an error)
1/4 cup finely shredded American cheese
6 tomato slices

Blend fist six ingredients, pile onto bun or muffin halves. Top each with a tomato slice. Blend 1/2 cup mayonnaise with cheese, spread on tomato slice. Broil 4 inches from heat until topping puffs and browns. Yields 6 servings.

Variations: 5 ounce can lobster meat, 7 1/2 ounce can crabmeat, or 2 5 ounce cans shrimp can be substituted for tuna.

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Crab Dip

Monday, July 21st, 2008

2 3 ounce packages of cream cheese
1 very small onion, grated fine
Few dashes of Worcestershire sauce
1-2 dashes of Louisiana hot sauce
salt and pepper to taste
4 tablespoons mayonnaise
1 pound crabmeat

Mix cream cheese and seasonings. Add crabmeat. Serve as is or in stuffed tomatoes. Yields about 3 cups.

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Posted in Appetizers | 1 Comment »

Brad’s Cheddar Pecan Cheese Ball

Saturday, June 28th, 2008

Mix at least 2 hours ahead of time and let stand in the fridge. Overnight would be better. Take out and let come to room temperature 30 minutes before serving.

8 ounces Cream Cheese
8 ounces Sharp Cheddar (shredded is best since it will half to be worked less)
1 tbsp Worcestershire Sauce
1 tsp Lemon Juice
1 small onion chunked
2 cloves Garlic or 1 tsp Garlic Powder
2 dashes of Hot Sauce

Chopped Pecans

Put onion and garlic in food processor and mince fine. I use garlic powder if the onion seems especially wet. If using garlic powder wait 15 minutes to let the powder soak in the liquid before continuing, it will provide a nicer mouth feel and the ball will hold together better. Mix well in food processor, but don’t overheat it. Scrape the food processor bowl with a rubber spatula and roll cheese mix in a ball or log. Roll the formed cheese in chopped pecans.

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Posted in Cheese Balls | 1 Comment »

Island fish

Friday, June 27th, 2008

INGREIDIENTS REQUIRED

4 x 150gr of steaky fish ie cod, grouper,shark
1×600ml cream
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1table spoon chopped coriander
20gr butter
20ml vegetable oil

method:

in frypan melt butter and vegetable oil, heat till butter is frothyadd fish and cook approx 2 to 3 min on each sideremove fish, place to one side mix cream, sauces, and coriander in a bowl stir well. Increase heat in frypan to 200c pour in cream mixture { it should boil instantlyadd fish back to pan cook till sauce thickens , serve on bed of your favourite rice or vegetables. Enjoy with crisp white wine.

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Posted in Fish | 1 Comment »