Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Alli's 1, 2, 3 Hit Wonders
    Lost? Site Map
    food image

    75 recipes in

    Alli's 1, 2, 3 Hit Wonders

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This may be used in companionship with my recipe#347748 ...soo yummy!

    Recipe #347481

    These are awesome! I made them for a Christmas party and they were a big hit! Everyone devoured them!

    Recipe #347783

    This drink is soooo refreshing in the good ol' summertime! And a cool shade of blue too!

    Recipe #348114

    Got the idea from a restaurant I used to work at, and made a few improvements! It really is decadent, and great for dessert!

    Recipe #349952

    This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." The Portuguese had a huge influence on African cooking. Posted for ZWT. *Cooking time includes storage/wait time in fridge.*

    Recipe #369728

    From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT.

    Recipe #370452

    The hibiscus flowers may be found in bags, at your grocery store. For a 'spiked' punch, just add vodka, to taste...Posted for ZWT.

    Recipe #370537

    Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5.

    Recipe #371174

    Taken from Emeril's.com; posted for ZWT 5.

    Recipe #372956

    From divinerecipes.com;posted for ZWT 5.

    Recipe #372948

    Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.

    Recipe #372830

    Taken from the book,"Every day's a Party" by Emeril Lagasse; posted for ZWT 5.

    Recipe #372982

    Taken from Emerils.com; posted for ZWT 5.

    Recipe #373007

    Taken from the Emeril cookbook, Louisiana Real and Rustic; posted for ZWT 5.

    Recipe #373022

    Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"

    Recipe #373035

    From Emeril Lagasse's book "Every Day's a Party"; posted for ZWT 5. From the intro to the recipe: "When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy." The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment.

    Recipe #373146

    Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. Taken from the recipe intro - "The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers." **Refrigeration / 'aging' time is NOT included in prep or cooking time.

    Recipe #373063

    Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. This is from Michelle's (who works at Emeril's 'home base' in New Orleans) grandmother, Priscilla. Sometimes called Pecan Lace cookies because once baked, they are as delicate as old lace. May be served with ice cream. May be stored in an air-tight container for a week.

    Recipe #373061

    Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."

    Recipe #373048

    Take from Appleton rums website; posted for ZWT 5. (Note - will not recognize Appleton Estate V/Z; that is the rum recommended)

    Recipe #373221

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites