Macaroni grill shrimp recipe

macaroni grill shrimp recipe
16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley


1. Sauté mushrooms and garlic in butter until almost tender.
2. Add shrimp and sauté until shrimp is cooked, about 3 minutes (be careful not to overcook).
3. Add the rest of the ingredients except lemon and parsley and heat through.
4. Serve over pasta or rice. Garnish with lemon slices and parsley.


Serves 4

Macaroni grill bread

macaroni grill bread
2 tablespoons unsalted butter
4 tablespoons chilled unsalted butter
2 teaspoons garlic, minced
12 medium shrimp, peeled and de-veined
1/4 cup dry white wine
1/2 cup heavy cream
1/3 cup fresh-squeezed lemon juice
Salt and white pepper, to taste
2 tablespoons plain dry bread crumbs
5 1/2 cups fresh spinach, washed
1 (6-ounce) box angel-hair pasta
1 tablespoon toasted pine nuts


1. In a large non-reactive skillet, melt 2 tablespoons butter over medium-high heat. Add the garlic and sauté for
about 30 seconds.
2. Add the shrimp and sauté about 30 seconds or until the shrimp is just half cooked.
3. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2
minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a
warm plate and cover with foil.
4. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon juice. Remove the pan from
the heat and add the remaining chilled butter, 1 tablespoon at a time, stirring in the next piece after the one
before it has just melted.
5. Season with the salt and pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach and
cook, stirring, 1-1/2 minutes or just until the spinach has wilted.
6. Add the shrimp and stir to coat and heat through.
7. To serve, divide the angel-hair pasta between two warmed serving dishes or bowls. Arrange the shrimp on top,
spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.
To toast the pine nuts:
1. Spread nuts in a single layer on a baking pan and bake in a preheated 350°F oven 6-8 minutes or until
slightly browned. Shake the pan once or twice to toast the nuts evenly.
Serves 2

Macaroni grill recipes

macaroni grill recipes
3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish


1. In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
2. Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.


Serves 4

KFC original fried chicken recipe

kfc original fried chicken recipe
2 cups Bullseye BBQ Sauce
3/4 cup honey
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
20 chicken drummets


1. Combine flour, salt, and black pepper in a dish and coat chicken in flour mixture
2. Heat BBQ sauce and honey in a saucepan. Once warm, reduce heat to simmer.
3. Add oil to deep fryer and heat to 375 degrees. Fry chicken 6-8 pieces at a time for 15 minutes or until cooked
thoroughly.
4. Drain chicken and smother with BBQ sauce mixture.
5. Repeat with remaining chicken.

Serves 5

by amwr

BBQ honey prawns recipe

bbq honey prawns recipe
2 cups Bullseye BBQ Sauce
3/4 cup honey
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
20 chicken drummets


1. Combine flour, salt, and black pepper in a dish and coat chicken in flour mixture
2. Heat BBQ sauce and honey in a saucepan. Once warm, reduce heat to simmer.
3. Add oil to deep fryer and heat to 375 degrees. Fry chicken 6-8 pieces at a time for 15 minutes or until cooked
thoroughly.
4. Drain chicken and smother with BBQ sauce mixture.
5. Repeat with remaining chicken.

Serves 5

by amwr

Cream cheese frosting recipe

cream cheese frosting recipe
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream


1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form pan. Make the batter for the
sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and
golden, about 10 minutes. Place the cake on a wire rack to cool (don’t remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup
of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3
minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, and then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this
point mix the filling only until completely blended (just like they do at Junior’s). Be careful not to over mix the
batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring-form pan in a large
shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the
center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it’s
completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off the
bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan
and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.


Serves 12 to 16

by amwr

Strawberry cheesecake recipe

strawberry cheesecake recipe
Thin Sponge Cake Layer for Cheesecake:
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar


1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form
pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl
and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed
for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of
the sugar and continue beating until thick light-yellow ribbons form in the
bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more
white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of
tartar together on high speed until frothy. Gradually add the remaining 2
tablespoons sugar and continue beating until stiff peaks form (the whites should
stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into
the batter, then gently fold in the remaining whites - don’t worry if a few
white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the
cake springs back when lightly touched, only about 10 minutes (watch carefully).
Let the cake cool in the pan on a wire rack while you continue making the
cheesecake filling. Do not remove the cake from the pan.

by amwr

Shrimp stuffed with crabmeat recipe

shrimp stuffed with crabmeat recipe
20 jumbo raw shrimp - peeled, de-veined
½ cup Seafood Stuffing like Joe’s Crab Shack (see previous recipe)
10 jalapeno slices - halved
2 slices Monterey jack cheese - cut into 20 equal-size pieces
1 lb. raw thin sliced bacon


1. Slice shrimp down the middle of the opposite side you de-veined.
2. Lay shrimp cut side up and press 1 teaspoon prepared stuffing into each shrimp cut.
3. Place a piece of cheese over the stuffing on each shrimp.
4. Wrap each stuffed shrimp in a strip of bacon.
5. Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
6. Deep fry shrimp in 400 degree oil until bacon is browned or grill shrimp over a high flame, turning once, until
bacon is browned or broil shrimp, turning once, until bacon is browned.


Serves 4

by awmr

Joes crab shack recipes

joes crab shack recipes
1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 tablespoons minced garlic
1/2 lb. Pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat



- Sauté celery, onion, and garlic in margarine for until translucent.
- Add Pollock and cook for 5-7 minutes.
- Add shrimp and cook for 2 minutes.
- Drain most (but not all) of liquid from pan.
- Stir in shrimp base and peppers.
- Fold in croutons and breadcrumbs.
- Fold in crab meat.


Serves 8

by amwr

Crab stuffed mushrooms

crab stuffed mushrooms

Ingridient:
16 large mushroom caps
1 ¼ cup Seafood Stuffing like Joe’s Crab Shack’s (recipe below)
1 cup Alfredo sauce
1/4 cup grated Parmesan cheese
Garlic toast for dipping

Instruction :
1. Place mushroom caps (stem side up) in an ovenproof baking dish.
2. Spoon 1 tablespoon hot stuffing into each cap.
3. Pour Alfredo sauce over stuffed mushrooms.
4. Sprinkle Parmesan cheese over top.
5. Broil for 8-10 minutes, or until top is browned.
6. Serve with garlic toast for dipping.

by amwr

Rice pilaf recipe

rice pilaf recipe
1 2/3 cups water
1 tablespoon butter
1 bay leaf
1/4 teaspoon white pepper
1 1/3 cups rice
1 teaspoon butter
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/2 teaspoon minced garlic


1. Bring first 4 ingredients to a boil in a saucepan.
2. Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes.
3. Sauté celery, onion, peppers, and garlic in butter until tender.
4. Stir sautéed vegetables into rice.


Serves 6

by amwr

Joe crab shack

joe crab shack
1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon ground mustard seed
1/2 teaspoon Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb crawfish meat or 1/2 Lb cubed chicken or 1/2 lb raw, peeled shrimp
3 tablespoon sliced green onions
1 tablespoon chopped fresh parsley
3 cups Rice Pilaf


1. Sauté garlic, onion, celery, and green pepper in butter until soft.
2. Stir in spices, soups, water, and meat of your choice.
3. Bring to simmer and continue cooking until meat is cooked through.
4. Stir in green onion and parsley.
5. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
6. Pour Étouffée over rice.


Serves 6
by amwr

Crab cakes recipe

crab cakes recipe
1 egg yolk
1/3 cup mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1 1/4 cups fresh breadcrumbs
3 tablespoon chopped fresh parsley
1 lb crab meat
flour - to coat


1. Beat together first 9 ingredients.
2. Fold in breadcrumbs and parsley.
3. Fold in crab meat.
4. Form into 4-6 patties.
5. Lightly coat patties in flour on both sides.
6 . Deep-fry crab cakes in 350 degree oil until browned


Serves 4-6

by amwr

Simple recipe for pancakes

simple recipe for pancakes
1 1/4 cups all-purpose flour, stirred or sifted before measuring
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 egg - slightly beaten
1 1/4 cups buttermilk
2 tablespoons melted butter
¼ cup granulated sugar


1. Sift together flour, baking powder, baking soda, and salt.
2. In a separate bowl, combine egg and buttermilk. Add to flour mixture, stirring only until smooth.
3. Blend in melted butter and sugar.
4. Cook on a pre-heated, greased griddle, using about 1/4 cup of batter for each pancake. Drop batter on griddle in
5 inch wide segments.
5. Cook until brown on one side and around edge; turn and brown the other side.


Serves 4

RecipeSecrets.net tip: You can add fruit topping such as apples, straw-
berry or peaches to finish off this breakfast treat. You can also add
chopped fruit such as blueberries or apples to the batter.
For whole wheat pancakes: substitute all purpose flour for whole wheat flour.

by amwr

Perfect omelet

perfect omelet
1/4 cup diced sweet onions
1/4 cup diced bell pepper
1/4 cup diced tomatoes
1/4 cup diced cooked lean ham
3/4 cup finely shredded cheddar cheese (reserve 1/4 cup for garnish)
1/4 cup diced lean fried bacon
1/3 cup sliced small breakfast sausage links (browned)
1/3 cup shredded roast beef or dice roasted beef from the deli
3 - 4 eggs beaten
1/8 cup water
1/4 teaspoon salt
1 tablespoon butter


1. In a sauce pan on medium low heat melt butter and add onions and bell peppers.
2. Stir until onions and pepper are soft but not browned.
3. Add diced ham and stir until the ham is limp and heated through.
4. Immediately remove from heat and set a side.
5. In a mixing bowl add eggs, water and salt beat and stir well. Set aside.
6. Heat a 12" non stick frying pan on medium low heat, add a little oil (1 teaspoon) or spray with a non stick
vegetable spray.
7. Place egg mixture in pan and sprinkle with onions, bell pepper, ham, tomato if you wish, sausage, bacon, and
1/2 of the roast beef, and 1/2 cup of the shredded cheese.
8. Place a lid on until omelet starts to set.
9. Immediately remove lid and fold omelet from the sides to the middle or fold in half. Sprinkle with the rest of
cheese and roast beef.


Serves 2
by amwr

Hot spinach and artichoke dip

hot spinach and artichoke dip

(2) 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 tablespoon minced fresh garlic
2 tablespoon minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 teaspoon fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped

1. Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
2. In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3 to 5 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in cream and stock and continue cooking until boiling.
5. Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
6. Remove from heat and allow to cool for 5 minutes.
7. Stir in sour cream, then fold in dry spinach and ar tichoke hear ts.
8. Sprinkle cheddar evenly over top.
9. Microwave to melt cheese and serve.

serve 12

by amwr

Buffalo hot wings recipe

buffalo hot wings recipe
Vegetable oil (for frying)
4 tablespoons butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of ground pepper
Dash of garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings - cut into thirds (wing tips discarded)
Bleu cheese dressing
Celery sticks



1. Pour 2 inches of oil into deep fryer and heat to 375 degrees F.
2. In small saucepan, melt butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well
mixed.
3. In a gallon size zip-lock bag, mix flour, paprika, cayenne pepper and salt .
4. Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to
coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or
tray. Refrigerate at least 1 hour to help set coating.
5. Preheat oven to 400 degrees F.
6. Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel
and repeat with remaining wings.
7. Place cooked wings in large oven-proof bowl or baking pan; pour sauce over wings and stir to coat thoroughly.
Place in oven 5 minutes or so to make sure all wings are served hot.
8. Serve wings with celery sticks and bleu cheese dressing on the side.



Serves 2-3 as an appetizer

RecipeSecrets.net tip: If you don’t have bleu cheese you can
use Ranch dressing. To create “Atomic Wings” - feel free to add
more cayenne pepper and Louisiana hot sauce if you can handle it.

by amwr

Shrimp fajitas recipe

shrimp fajitas recipe

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream


1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tor tillas in foil and place in a 350 degree F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Cook, stirring
occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4. Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut
to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.


Serves 4
by amwr

Cheesy potato soup

cheesy potato soup
8 slices bacon
1 cup diced yellow onions
2/3 cup flour
6 cups hot chicken stock
4 cups diced baked potato - peeled
2 cups heavy cream
1/4 cup chopped parsley
1 1/2 teaspoon granulated garlic
1 1/2 teaspoon dried basil
1 1/2 teaspoon salt
1 1/2 teaspoon red pepper sauce
1 1/2 teaspoon coarse black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions
Garnish - grated cheese, chopped parsley, and bacon bits


1. Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-
high heat until transparent, about 3 minutes.
2. Add in flour. Stir frequently to prevent lumps. Cook for 3 - 5 minutes or until mix becomes golden.
3. Gradually add in chicken stock and let cook until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and
black pepper. Let simmer for 8-10 minutes.
5. Add in grated cheese and green onions and simmer until cheese melts smoothly. Garnish each ser ving as
desired with bacon bits, grated cheese and chopped parsley.


Serves 8
by amwr

Oriental chicken noodle soup recipe

oriental chicken noodle soup recipe
1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
minced fresh parsley for garnish
2 cups of soup crackers


1. Preheat oven to 350 degrees.
2. Grease a baking sheet with vegetable oil. Add chicken and bake for 30 minutes. Remove from oven - set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and celery and lightly sauté for 4
minutes.
4. Dice chicken into small pieces and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of
minced fresh parsley sprinkled on top and with soup crackers.


Serves 6
by amwr

BBQ chicken in the oven

bbq chicken in the oven
2 (15-oz) cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup cooked bacon




1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish.
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven,
let the beans cool for 5 to 10 minutes before serving.


Serves 6

by amwr

Rotel chicken spaghetti

rotel chicken spaghetti


1 lb chicken thighs, boned and cubed
3 eggs - beaten
1/2 cup and 2 teaspoons cornstarch
5 dried pepper pods
1-1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce


1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If
the mixture bonds too well, add some vegetable oil to separate the pieces.
2. In a small bowl, prepare the sauce mixture by combining the 2 tablespoons cornstarch with the wine, vinegar,
sugar and soy sauce.
3. Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just
long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.
4. Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening
the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
5. The General’s Secret Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce
caramelizes into a glaze (1-2 minutes).
6. Serve with steamed broccoli and rice.


Serves 4

by : amwr

Chicken salad recipe

Chicken salad recipe

1 whole chicken

1 cup white wine vinegar

1 cup olive oil

1/2 cup white wine

Dash of Oregano

Dash of Thyme

Dash of Salt

10 milliliters garlic - minced

1 1/2 teaspoons hot sauce



1. Mix all ingredients in a bowl.

2. Add chicken to the bowl, cover.

3. Marinate several hours in refrigerator - overnight works best.

4. Grill chickens slowly until done.

5. Serve with Mexican rice and beans or in a soft tor tilla.

Serves 4
by:amwr

Recipe for chicken casserole

recipe for chicken casserole
El Pollo Loco, pronounced “L-Po-yo Lo-co” is Spanish for “The Crazy Chicken.” This restaurant star ted out in 1975
as a roadside chicken stand in Mexico. It’s success spread rapidly throughout Mexico and into the US. Billed as
“a wholesome, delicious alternative to traditional fast food faire.”


1 whole frying chicken - quartered
2 cups water
1 teaspoon lime juice
2 tablespoons pineapple juice
1 garlic clove
4 teaspoons salt
2 teaspoons pepper
1 pinch of ground saffron


1. Combine water, garlic, salt, pepper, and saffron in a blender and blend on high speed for 15-20 seconds. Add
lime juice and pineapple juice to the mix and blend for an additional 5 seconds.
2. Place mixture in a bowl. Add in chicken and let it marinate for one hour.
3. Preheat grill to a low flame.
4. Cook chicken on the grill over a low flame for about 45 minutes or until the skin is golden and crispy. Turn the
chicken frequently as it cooks and try not to let the flames blacken the chicken before the center is cooked.


Serves 4-6

by: amwr

Dairy Queen Heath Blizzard

2 Heath candy bars - frozen
1/2 cup milk
4 cups vanilla ice cream
2 teaspoon fudge topping


1. Bash candy into small pieces before removing it from wrapper.
2. Add all ingredients to a blender and blend until it’s mixed nice and creamy.
3. To increase thickness, place in the freezer for 20 to 30 minutes.


Makes 2-3 servings




RecipeSecrets.net tip: You can also make this delicious dessert
with: Butterfinger candy bars, Oreo cookies, and Reeses Peanut
Butter Cups. For a reduced fat treat use vanilla frozen yogur t and
low fat milk.

source : AMWR

Cinnabon Cinnamon Buns

Warm dough, filled with cinnamon, topped with freshly made sweet glaze frosting. A delicious and irresistible treat.


1 cup 110 degree water
(2) .25 oz. pkts.- active dry yeast
2 1/2 cups + 1 teaspoon granulated sugar - divided
1 cup warm milk
2 1/3 cup melted margarine - divided
2 teaspoons salt
2 eggs - slightly beaten


1. Dissolve yeast and 1 teaspoon sugar in warm water; set aside.


8 cups all-purpose flour
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts or pecans
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon maple extract
6 tablespoons hot water

2. In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup margarine, salt, and eggs; stir and add to yeast mixture.
3. Add half the flour and beat until smooth.
4. Stir in enough of the remaining flour until dough is slightly stiff.
5. Turn out onto a well-floured board and knead for 8 minutes.
6. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
7. Punch down dough and let rest for 5 minutes.
8. Roll dough out on floured surface into a 15" X 20" rectangle.
9. Brush 1/2 cup melted margarine over dough.
10. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over dough.
11. Sprinkle with nuts, if desired.
12. Roll up dough and pinch edge together to seal.
13. Cut the roll into 12-15 slices.
14. Coat bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted margarine, then sprinkle with 1/3 cup sugar.
15. Place cinnamon roll slices close together in pan - cover pan and allow to rise in a warm place for 45 minutes.
16. Bake in a 350 degree oven for 25-30 minutes, or until golden brown.
17. Stir together 2/3 cup melted margarine, powdered sugar, and extracts.
18. Stir in hot water, 1 tablespoon at a time, until glaze reaches desired spreading consistency.
19. Spread prepared icing over slightly cooled rolls.