1 pound fresh crab meat
3 slices of white bread, crust removed
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley
Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don’t use any!
4 large boneless skinless chicken breasts, cooked and shredded
1 1⁄2cups ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon crushed red pepper flakes
1⁄2teaspoon garlic powder
Place chicken breast in the crockpot and cook on high about 3 hours. When done, shred.
Stir together all the sauce ingredients. Add the shredded chicken stir, and heat.
Serve on buns.
1 cup mayonnaise
⅓ cup sour cream
1 large clove garlic, pressed
2 tablespoons lemon juice
2 anchovies, finely minced
1 teaspoon Worcestershire sauce
1 pound penne pasta, cooked until al dente and rinsed with cool water
6 large leaves Romaine lettuce, thinly sliced
1½ cups grape tomatoes
4 green onions. green parts sliced
½ cup finely shredded Parmesan cheese
½ teaspoon ground black pepper
2 grilled chicken breasts, diced
1½ cups croutons
In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
Toss half of the dressing with the pasta and refrigerate for 30 minutes.
Mix in remaining ingredients including the remaining dressing and serve.
(10) 6″ corn tortillas – cut into 1/4″ thick strips
1 lrg. onion – minced
2 cloves garlic – minced
2 Tbls. vegetable oil OR olive oil
15 oz. can tomato puree
4 cups chicken broth
up to 1/2 cup hot sauce – to taste
1/2 med. green bell pepper – seeded, minced, optional
1 Tbls. minced jalapeno pepper – optional
1 tsp. Worcestershire sauce
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. chili powder – optional
1/4 tsp. black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken – cubed
1 cup heavy whipping cream
1/4 cup sour cream – low-fat okay
8 oz. process cheese food (Velveeta®) – cubed, low-fat okay
1 Tbls. chopped fresh cilantro – for garnish, optional
Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.
In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
Whisk flour/water mixture into soup.
Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
Add cream, sour cream, and cheese to pot; stir until cheese has melted.
Pour soup into bowls, pile tortilla strips into a “haystack” shape on top of the soup, garnish with cilantro.