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Spicy Chicken with Roasted Peppers Recipe


1 cup mayonnaise

1 cup dry white wine

1 cup distilled white vinegar

3 tablespoons lemon juice

1 teaspoon chicken bouillon granules

1 teaspoon dried minced onion

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 teaspoons dried basil

2 teaspoons fresh ginger root onions, minced

2 tablespoons chili powder

2 tablespoons garlic powder

1 cup bacon grease

1/2 cup ketchup

1 tablespoon brown sugar

1/4 cup chopped onion

1/4 cup lemon zest

1/8 cup chicken bouillon granules

1/8 cup chopped fresh parsley

1 (3 ounce) package sliced fresh mushrooms

1 (3 ounce) can tattoo-style pasta


Place mayonnaise in a small bowl. Whisk together wine, vinegar, lemon juice, chicken bouillon, onion, rosemary, thyme, basil, ginger onions, chili powder and garlic powder.

Place bacon grease in a medium saucepan; microwave on medium heat for 10 minutes, or until grease is melted.

Pour mayonnaise mixture over chicken, salad greens, salad dressings, eggs, bacon grease, brown sugar, chopped onion, mushrooms and pasta.

Heat the remaining 1/4 cup of bacon grease over medium heat. Stir into mayonnaise mixture. Bring to a simmer, stirring constantly, until mixture seems to be warm.