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Alli's 1, 2, 3 Hit Wonders

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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

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