Creamy hot sauce on breasts..?!
any have a good recipe for a creamy hot sauce on chicken breast!? something like portugese would be great!. thanksWww@FoodAQ@Com
Answers:
Portugese sauce
* 1?5 dl oil, olive
* 40 g Onions
* 6 g garlic
* 10 g Tomato paste
* 10 g Flour, White /type 405 (common)
* 600 g Tomato concasse 5/1
* 2 seasoning (salt+pepper)
* 4 g basil, fresh
* 4 g Oregano, fresh
* 2 g thyme, fresh
* 60 g Black olives in can 5/1
SAUTE ONIONS AND GARLIC IN OIL UNTIL TRANSPARENT ADD TOMATO PASTE AND CONTINUE SAUTEING ADD FLOUR AND STIR ADD TOMATO CONCASSE, CHOPPED HERBS AND SEASONING SIMMER FOR 5 MINUTES ADJUST SEASONING ADD SLICED OLIVES JUST BEFORE SERVING!.
Sauce Portugaise (Portugese Sauce)
3 tb olive oil
2 tomatoes, peeled, seeded,
1 and chopped
1 green bell pepper
1/2 lg onion
1 clove garlic, chopped
1 ts crushed dried thyme
Start sauteeing/cooking tomatoes in the olive oil!. While this is
going on, clean ribs and seeds out of the green pepper and slice in thin julienne strips!. Add to tomatoes!. Do the same with the onion!.
Add thyme and garlic!. Simmer sauce for 15 minutes or until desired consistency is reached!.
This is a pretty versatile sauce!. You can add cubes of smoked
chicken or smoked albacore, or cubes of drained eggplant, and serve it over pasta or rice for a quick meal!.
If you add 1/4 tsp!. (or to taste) cayenne or hot paprika, 1/2 tsp!.
ground cumin, and 1/2 teaspoon turmeric to the basic mixture, you can make depressions in the sauce and poach eggs in it!. This is a Moroccan dish called "Shakshooka!." Or, use it as a sauce for Huevos Rancheros!Www@FoodAQ@Com
* 1?5 dl oil, olive
* 40 g Onions
* 6 g garlic
* 10 g Tomato paste
* 10 g Flour, White /type 405 (common)
* 600 g Tomato concasse 5/1
* 2 seasoning (salt+pepper)
* 4 g basil, fresh
* 4 g Oregano, fresh
* 2 g thyme, fresh
* 60 g Black olives in can 5/1
SAUTE ONIONS AND GARLIC IN OIL UNTIL TRANSPARENT ADD TOMATO PASTE AND CONTINUE SAUTEING ADD FLOUR AND STIR ADD TOMATO CONCASSE, CHOPPED HERBS AND SEASONING SIMMER FOR 5 MINUTES ADJUST SEASONING ADD SLICED OLIVES JUST BEFORE SERVING!.
Sauce Portugaise (Portugese Sauce)
3 tb olive oil
2 tomatoes, peeled, seeded,
1 and chopped
1 green bell pepper
1/2 lg onion
1 clove garlic, chopped
1 ts crushed dried thyme
Start sauteeing/cooking tomatoes in the olive oil!. While this is
going on, clean ribs and seeds out of the green pepper and slice in thin julienne strips!. Add to tomatoes!. Do the same with the onion!.
Add thyme and garlic!. Simmer sauce for 15 minutes or until desired consistency is reached!.
This is a pretty versatile sauce!. You can add cubes of smoked
chicken or smoked albacore, or cubes of drained eggplant, and serve it over pasta or rice for a quick meal!.
If you add 1/4 tsp!. (or to taste) cayenne or hot paprika, 1/2 tsp!.
ground cumin, and 1/2 teaspoon turmeric to the basic mixture, you can make depressions in the sauce and poach eggs in it!. This is a Moroccan dish called "Shakshooka!." Or, use it as a sauce for Huevos Rancheros!Www@FoodAQ@Com
Creamy Chicken Breasts
INGREDIENTS:
3/4 cup creamy salad dressing
1/2 cup Italian-style salad
dressing 1/8 teaspoon cayenne pepper
2 skinless, boneless chicken
breast halves
DIRECTIONS:
1!. In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper!. Add chicken breasts and toss to coat!. Cover and refrigerate!. Marinate for 1 to 2 hours!.
2!. Preheat an outdoor grill for high heat, and lightly oil grate!.
3!. Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear!.
Creamy Cilantro Chicken with a Kick
INGREDIENTS:
2 cloves garlic, minced
2 serrano peppers, finely
chopped
2 tablespoons minced fresh
ginger root
1/2 cup chopped fresh cilantro
2 teaspoons grated lime zest 2 tablespoons soy sauce
1 tablespoon white sugar
3/4 cup unsweetened coconut
milk
4 boneless, skinless chicken
thighs
DIRECTIONS:
1!. In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk!. Process until smooth!.
2!. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it!. Seal, and refrigerate for about 1 hour, turning once after 30 minutes!.
3!. Preheat the oven's broiler!. Place the chicken onto a broiling pan, and pour the marinade into a saucepan!.
4!. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear!. While the chicken is cooking, bring the marinade to a boil!. Simmer over medium heat for about 5 minutes, then remove from the heat!.
5!. Place chicken onto a serving plate, and pour the sauce over it to serve
Easy Creamy Peppercorn Chicken
INGREDIENTS:
6 skinless, boneless chicken
breasts
2 (10!.75 ounce) cans
condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water
DIRECTIONS:
1!. Preheat oven to 400 degrees F (205 degrees C)!.
2!. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish!. Arrange the sliced onion pieces evenly on top of the chicken pieces!. Scoop the mushroom soup onto the chicken and onions!. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken!.
3!. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes!. If desired, serve over rice or with mashed potatoes!.
Hot Chicken Dip
INGREDIENTS:
1 pound skinless boneless
chicken breasts
1 (8 ounce) bottle ranch
dressing
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) bottle hot pepper
sauce
1 (16 ounce) package
shredded Cheddar cheese
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. Heat a non-stick skillet over medium heat!. Add chicken breasts and cook until juices run clear, about 4 minutes per side!. Remove to a cutting board to cool completely!. Use a fork to shred the meat into strands!.
3!. Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined!. Add the shredded chicken and mix well!. Spread the mixture into a 9x13 inch baking dish!. Sprinkle the Cheddar cheese over top of the chicken mixture!.
4!. Bake in the preheated oven until the cheese is bubbling, about 10 minutes!.Www@FoodAQ@Com
INGREDIENTS:
3/4 cup creamy salad dressing
1/2 cup Italian-style salad
dressing 1/8 teaspoon cayenne pepper
2 skinless, boneless chicken
breast halves
DIRECTIONS:
1!. In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper!. Add chicken breasts and toss to coat!. Cover and refrigerate!. Marinate for 1 to 2 hours!.
2!. Preheat an outdoor grill for high heat, and lightly oil grate!.
3!. Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear!.
Creamy Cilantro Chicken with a Kick
INGREDIENTS:
2 cloves garlic, minced
2 serrano peppers, finely
chopped
2 tablespoons minced fresh
ginger root
1/2 cup chopped fresh cilantro
2 teaspoons grated lime zest 2 tablespoons soy sauce
1 tablespoon white sugar
3/4 cup unsweetened coconut
milk
4 boneless, skinless chicken
thighs
DIRECTIONS:
1!. In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk!. Process until smooth!.
2!. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it!. Seal, and refrigerate for about 1 hour, turning once after 30 minutes!.
3!. Preheat the oven's broiler!. Place the chicken onto a broiling pan, and pour the marinade into a saucepan!.
4!. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear!. While the chicken is cooking, bring the marinade to a boil!. Simmer over medium heat for about 5 minutes, then remove from the heat!.
5!. Place chicken onto a serving plate, and pour the sauce over it to serve
Easy Creamy Peppercorn Chicken
INGREDIENTS:
6 skinless, boneless chicken
breasts
2 (10!.75 ounce) cans
condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water
DIRECTIONS:
1!. Preheat oven to 400 degrees F (205 degrees C)!.
2!. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish!. Arrange the sliced onion pieces evenly on top of the chicken pieces!. Scoop the mushroom soup onto the chicken and onions!. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken!.
3!. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes!. If desired, serve over rice or with mashed potatoes!.
Hot Chicken Dip
INGREDIENTS:
1 pound skinless boneless
chicken breasts
1 (8 ounce) bottle ranch
dressing
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) bottle hot pepper
sauce
1 (16 ounce) package
shredded Cheddar cheese
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. Heat a non-stick skillet over medium heat!. Add chicken breasts and cook until juices run clear, about 4 minutes per side!. Remove to a cutting board to cool completely!. Use a fork to shred the meat into strands!.
3!. Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined!. Add the shredded chicken and mix well!. Spread the mixture into a 9x13 inch baking dish!. Sprinkle the Cheddar cheese over top of the chicken mixture!.
4!. Bake in the preheated oven until the cheese is bubbling, about 10 minutes!.Www@FoodAQ@Com
idk bout portugese, but a rum and italian dressing mixture is always great
(btw, you might wanna watch the titles you have on your questions!.!.!.this one sounded pretty dirty!. "hot creamy sauce on breasts!.!.!.!. really now)Www@FoodAQ@Com
(btw, you might wanna watch the titles you have on your questions!.!.!.this one sounded pretty dirty!. "hot creamy sauce on breasts!.!.!.!. really now)Www@FoodAQ@Com
My oven's busted!. I could only manage squirt of body temperature creamy sauce!.Www@FoodAQ@Com
I like Creamy hot sauce on breasts!!!
Then I smoke a cigerette afterwardsWww@FoodAQ@Com
Then I smoke a cigerette afterwardsWww@FoodAQ@Com
i dont know sorry!!!!!!!!!!!!!!!!!!!!!!Www@FoodAQ@Com