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.