LEA & PERRINS RICE PILAF
from the recipes I got from my first purchase of the original white wine worcestershire sauce which is now called chicken marinade
Provided by Shawn C
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- in saucepan saute onion and green pepper in butter until tender.
- add chicken marinade and remaining ingredients.
- boil the reduce heat and cover simmer for 20-25 minutes or until almost all liquid is absorbed.
- remove from heat and let steam for 5 minutes before serving.
Nutrition Facts : Calories 279.8, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 86.6, Carbohydrate 39.2, Fiber 1, Sugar 1, Protein 3.7
LEA & PERRINS MEATLOAF
Make and share this Lea & Perrins Meatloaf recipe from Food.com.
Provided by KathyP53
Categories Meatloaf
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients.
- In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
- Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
LEA & PERRINS PORK LOIN ROAST
using the other worcestershire from the recipes included on the bottle of the original white wine worcesterdhire sauce that is now called chicken marinade
Provided by Shawn C
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350.
- in large uncovered oven proof pot heat oil.
- sprinkle pork with flour, paprika and brown in the hot oil.
- arrange onion slices on top roast and around it pour 1/2 c lea & perrins over the roast.
- roast in oven for 1 hour or until done basting occasionally with the remaining chicken marinade.
- remove roast from pot to serving platter add remaing chicken marinade to pot bring to boil and serve along side of roast.
Nutrition Facts : Calories 519.4, Fat 32.2, SaturatedFat 10.7, Cholesterol 154.9, Sodium 111.9, Carbohydrate 2.4, Fiber 0.3, Sugar 0.6, Protein 51.5
LEA & PERRINS CHILLED SHRIMP
another white wine worcestershire sauce (now called chicken marinade) we need more recipes using this stuff It is great!
Provided by Shawn C
Categories < 4 Hours
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shell,devien and rinse shrimp, leaving tails intact.
- In a medium saucepan, combine shrimp and Lea & Perrins White Wine Worcestershire Sauce; bring to a boil.
- Reduce heat and simmer until shrimp turn pink, 3-4 minutes.
- Stir in remaining ingredients and chill.
- Drain and serve as a chilled appetizer or salad topper, sprinkled with fresh herbs.
Nutrition Facts : Calories 239.9, Fat 15.5, SaturatedFat 2.2, Cholesterol 172.8, Sodium 168.6, Carbohydrate 1, Protein 23.1
LEA & PERRINS MARINADE
Found on the back of a bottle of Lea & Perrins Worcerstershire Sauce. Great for steaks or any grilled meat. Note: you can replace the olive oil with vegetable oil if you like.
Provided by Epi Curious
Categories Steak
Time 5m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Leaq & Perrins.
Nutrition Facts : Calories 112.5, Fat 10.1, SaturatedFat 1.4, Sodium 482.4, Carbohydrate 6.7, Sugar 3.5
GARLIC-WINE RICE PILAF
Make and share this Garlic-Wine Rice Pilaf recipe from Food.com.
Provided by JustJanS
Categories Rice
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop together the lemon rind, garlic and parsley.
- Heat the butter in heavy 2-qt pot.
- Cook the garlic mixture very gently for 10 minutes.
- Stir in the rice.
- Stir over medium heat for 2 minutes.
- Combine the stock and wine in a saucepan.
- Heat until it begins to bubble at the sides.
- Stir into rice; add salt and freshly ground pepper.
- Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
- Fluff with a fork.
- Cover the pot with a kitchen towel and lid until it is time to serve.
- Serve hot or at room temeperature.
A SIMPLE RICE PILAF
There once was a restaurant chain called L&N Seafood Grille. This is their rice pilaf recipe, almost exactly. Their recipe called for 1 gallon of uncooked rice. You can see that I have cut it down a little. Obviously, this recipe can be much more than quadrupled, easily.
Provided by ATM 67
Categories Rice
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
- Add onions and saute until clear.
- Add chicken base, white pepper and bay leaf.
- Saute for about 1 minute.
- Add rice and saute for about 1 minute more.
- Add water and boulion cubes. (The restaurant used chicken broth).
- I use the Justin Wilson method, described below, for finishing rice.
- Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
- Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
- After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
- Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.
Nutrition Facts : Calories 487.8, Fat 12.7, SaturatedFat 7.6, Cholesterol 31.1, Sodium 848.2, Carbohydrate 83.9, Fiber 2.2, Sugar 3.1, Protein 7.8
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