Buffalo Chicken And Noodle Ramekins Rsc Recipes

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Toss the chicken with 1/4 cup hot sauce and 1/4 teaspoon salt in a medium bowl. Transfer to the prepared baking sheet and broil, turning halfway though, until cooked through, about 20 minutes. Reduce the oven to 375 degrees F.
• Meanwhile, mix the Monterey Jack, cream cheese, blue cheese dressing and remaining 1/4 cup hot sauce in a large bowl to combined. Chop the chicken into 1/2-inch cubes and fold into the cheese mixture.
• Remove the foil from the baking sheet, turn the sheet over and spray the back with nonstick cooking spray. Unroll both cans of dough and separate into 16 triangles. Place a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the most pointed ends are facing outward; your dough should look like a giant sun.
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle the blue cheese on top and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom layer of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles; there will be some gaps where you can see the chicken mixture.
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more hot sauce, blue cheese dressing, carrots and celery.

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
• Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
• Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
• Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Steps:

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Steps:

• Place chicken between layers of plastic wrap or waxed paper.
• Pound lightly with rolling pin or meat mallet to flatten.
• Place 3 tablespoons blue cheese salad dressing in shallow baking dish.
• Coat chicken lightly with dressing; dip in flour to coat.
• Melt butter in a large skillet over medium heat.
• Add chicken to skillet Cook, 5 minutes on one side to brown Cook 5 minutes on the other side to brown.
• When cooked through, remove chicken from skillet.
• Drain butter from skillet except for 1 tablespoon; add hot pepper sauce and stir to mix with butter.
• Return to heat and add chicken.
• Cook chicken 2 minutes on each side in pepper sauce.
• Serve chicken on toasted buns with spinach leaves.
• Serve blue cheese dressing on the side.

Steps:

• Preheat oven to 350 degrees F. Spray 8 ramekins with non-stick cooking spray.
• Heat olive oil in a 10-inch skillet over medium heat. Add shallots and celery. Cook and stir for 2 minutes. Remove from heat. Stir in yogurt and dip mix. Add noodles and stir.
• Divide noodle mixture among the ramekins. Top with diced chicken. Spoon buffalo wing sauce over chicken. Sprinkle with crumbled blue cheese and bread crumbs.
• Bake at 350 degrees F. for 20 minutes, or until heated through.

Steps:

• Rinse off both chicken breasts and dry them off. Cut both long ways down the middle to make 4 separate breasts. Lay them out on a parchment paper lined cookie sheet. Pour 1/8 cup of Franks Red Hot Sauce over each breast.
• In a separate bowl combine the Greek yogurt and the Hidden Valley Ranch Original Ranch Dip Mix, mix well.
• In another bowl combine your bread crumbs, with the Parmesan cheese and 1/8 of the prepared dip. Mix all ingredients then sprinkle evenly over all four breasts.
• Place your cookie sheet in a preheated oven set to 350 degrees for about 20 to 25 minutes. Your recipe will be done when your crust is golden brown.

Steps:

• Cook egg noodles as directed on package, drain.
• Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
• Pour in Swanson® Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
• Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.