HURRICANE
You'll find a hurricane on the menu at almost every bar in New Orleans thanks to Pat O'Brien's, where the fruity drink was created in the 1940s. That recipe is a secret, but bartenders at Saints and Sinners were willing to share theirs. They make the drink with orange, pineapple and cranberry juices. -Nora Horvath for Food Network Magazine
Provided by Food Network
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 8
Steps:
- Combine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well.
- Strain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry.
HURRICANE
Provided by Claire Robinson
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Fill 2 hurricane glasses with crushed ice. Mix all of the remaining ingredients in a shaker and pour into the glasses. Garnish each glass with an orange slice.
HURRICANE PASTA
Steps:
- Fill a large pot with water and set to boil for the pasta. When the water is boiling, throw in a handful of salt and stir until dissolved (the water should taste salty). Add pasta and cook according to directions on box or to just al dente. While the water is heating, heat butter and oil in large nonstick skillet over medium-high heat. When the butter is melted, add the sliced onion and cook for 1 minute. Add in the mushroom, thyme, rosemary, a good pinch of salt and a small pinch pepper. Sauté until the mushroom exudes all it's liquid and starts to brown, and the onion is soft and translucent (about 5 minutes). Turn up the heat to high; add in the sausage and sauté for 1-2 minutes until the sausage is warmed through. Add ½ cup white wine, bring to boil about 5 minutes or until the wine is reduced by 1/3rd. Turn heat down to low, add in corn and peas and heat until just warmed through. Turn off heat until pasta is almost done. When you have about 2 minutes left on the pasta, turn the heat back on under the sauce to medium low, and add ½ cup of pasta water and 3 TBSP goat cheese. Stir until the cheese melts and it comes together as a sauce. Turn heat off, stir in Parmesan and parsley. Add drained pasta into saucepan and toss well so it is well coated. Taste to check seasoning. You probably won't need to add any salt (the cheeses and sausage are salty enough) but you will likely need to add a little pepper. Pour a glass of wine, serve up in warmed bowls, and toast your success in riding out the storm. Calories: You don't need to worry about the calories tonight, do you? And anyway, you need your strength to clean up tomorrow
HURRICANE COCKTAIL
Our tropical, rum-based hurricane cocktail is easy to make and sure to get your party started. Garnish with orange and cocktail cherries for a kitsch touch
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 9
Steps:
- Fill a cocktail shaker with ice then add the rums. Scoop the flesh and seeds from the passion fruit and add to the shaker along with the orange and lemon juices, sugar syrup and grenadine.
- Shake well until the outside of the cocktail shaker feels icy cold. Fill two hurricane glasses with fresh ice then double strain the drink into the prepared glasses.
- Garnish each one with an orange slice skewered onto a cocktail stick and a couple of cocktail cherries.
Nutrition Facts : Calories 215 calories, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Protein 0.5 grams protein, Sodium 0.01 milligram of sodium
HURRICANE CAKE
An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes.
Provided by Iris
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
- Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
- Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 78.8 g, Cholesterol 20.5 mg, Fat 32.2 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 9.9 g, Sodium 565.3 mg, Sugar 62 g
HURRICANE PUNCH
I served this for Mardi Gras festivities. I think it came from Southern Living. It does the trick. Adjust fruit punch/rum amounts to your taste.
Provided by ratherbeswimmin
Categories Punch Beverage
Time 10m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients.
- Serve over ice.
Nutrition Facts : Calories 268.4, Fat 0.1, Sodium 1.5, Carbohydrate 24.1, Fiber 0.2, Sugar 23.4, Protein 0.6
DESERT FIRE PASTA
A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
- For the Pasta: Bring a large pot of salted water to a boil.
- While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
- Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
- Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.
Nutrition Facts : Calories 1554.5, Fat 116.1, SaturatedFat 64.6, Cholesterol 360, Sodium 1243.4, Carbohydrate 105, Fiber 6.7, Sugar 7.8, Protein 27.2
FIRE DESERT PASTA
This is similar to Green Mill's recipe, I found it on a calorie counting website. Therefore all items can be switched out with fat free if preferred.
Provided by kgirlnelson
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a blender, liquefy sweet red bell peppers, jalapenos, ricotta cheese, sour cream, cream cheese, and half & half.
- heat olive oil in skillet.
- add all the seasonings and spices to blended mix and then pour into the warmed skillet.
- sauce is ready when heated throughout.
- pour over your favorite noodles and enjoy.
- cayenne and ground red pepper may be reduced to taste - this recipe is very heated.
- tasted could with shrimp or chicken too.
HURRICANE SHRIMP PASTA
Steps:
- Hurricane Sauce: Mix together all ingredients in a sauce pot (excluding roux), bring to a boil, and whip in the roux. Turn heat down and let sauce simmer for 10 minutes. Hurricane Shrimp: Heat saute pan with oil, saute shrimp, add hurricane sauce, and toss well until all shrimp are coated. Garnish plate with scallions and sliced French bread.
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