EMERIL'S SPICED NUTS
Provided by Food Network
Time 22m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix spices and reserve.
- Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
- Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
EMERIL'S SPICY COCKTAIL NUTS
This recipe is from Entertaining with Emeril, episode 2.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.
ERICA'S SPICY COCKTAIL NUTS
My sister Erica makes these wonderfully savory-sweet cocktail nuts. They are totally addictive. I especially like the rosemary flavor in there, totally unexpected. This is great to have at a cocktail party as they are simultaneously sweet, salty and spicy. Erica advises to always make a double batch to ensure there are enough left for guests to take home. Keep leftovers in an airtight container.
Provided by Chelley-Chelle
Categories Lunch/Snacks
Time 25m
Yield 2 pounds, 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 300 degrees F. Baked nuts on rimmed baking sheet until toasted and golden brown (approximately 20-30 minutes).
- While nuts are toasting, heat butter and olive oil over medium heat. Add honey, sugar, salt and red pepper. Stir until sugar has completely melted.
- Removed toasted nuts from oven and immediately toss with sugar mixture and rosemary until thoroughly coated.
- Salt, sugar and pepper can be increased or decreased to accomodate varying tastes.
- May be served hot or cold.
Nutrition Facts : Calories 35, Fat 2.3, SaturatedFat 1, Cholesterol 3.8, Sodium 156.4, Carbohydrate 3.9, Sugar 3.8
EMERIL'S SPICY GARLIC BREAD
This is just tooo yummy for words. We always serve this with Emeril's Garlicky Bread Soup. Garlic-lover's heaven!!
Provided by Angel91805
Categories Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To make Garlic Aioli:.
- In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream slowly until the mixture is pale in color and thick. Remove from the processor and refrigerate for at least one hour.
- To assemble the Spicy Garlic Bread:.
- Preheat oven to 400. In a mixing bowl, combine the aioli, jalapenos, artichoke hearts and parmesan cheese. Mix well. Season with salt and pepper. Slice the bread in half lengthwise (if not already cut). Spread the mixture over each half of the bread. Place on a parchment lined baking sheet and bake until golden and bubbly. About 20-25 minutes. Remove from the oven and cool slightly before slicing.
Nutrition Facts : Calories 482.4, Fat 33.8, SaturatedFat 6.5, Cholesterol 38.9, Sodium 732.5, Carbohydrate 33.6, Fiber 3, Sugar 0.8, Protein 12.2
EMERIL'S MOLE SAUCE
This arrived in an email from Cousin Donna just minutes ago. The email contains an attachment that says it's from E-Cookbooks.net and it is the "Insider's Recipes Master Edition". Recipezaar won't allow 1c+1T olive oil on the same line, so it appears twice. I haven't made this, so time and yield are estimates.
Provided by dogsandwoods
Categories Sauces
Time 1h
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Place the nuts, peppers and onions on a baking sheet.
- Drizzle with 1T olive oil. Roast for 10-15 minutes.
- Remove from the oven and peel, seed and chop the peppers.
- In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1T dark cane syrup, vinegar and olive oil.
- Puree until creamy, stopping once to scrape the sides of the bowl.
- Turn the sauce into a saucepan.
- Whisk in the chicken stock and cream.
- Bring the sauce up to a boil and reduce to a simmer.
- Cook for two minutes. Remove from heat and keep warm.
Nutrition Facts : Calories 579, Fat 57.9, SaturatedFat 11.5, Cholesterol 27.8, Sodium 248.3, Carbohydrate 12.9, Fiber 3.2, Sugar 3.5, Protein 7
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