EMERIL LAGASSE'S RED ROOSTER PUNCH
Make and share this Emeril Lagasse's Red Rooster Punch recipe from Food.com.
Provided by Lennie
Categories Punch Beverage
Time P1D
Yield 2 quarts
Number Of Ingredients 3
Steps:
- Combine all of the ingredients in a large plastic container; freeze for several hours.
- It will not freeze solid but will achieve the consistency of a slushy.
- Scoop into punch cups or wine glasses and serve.
SPAGHETTI AND MEATBALLS
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield about 16 large meatballs, serving 4 to 6
Number Of Ingredients 37
Steps:
- Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
- Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
- While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
- Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
- Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- Combine all ingredients thoroughly.
PLANTERS PUNCH
Provided by Emeril Lagasse
Time 10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- In a large container, combine all of the ingredients and stir to dissolve the concentrates. Refrigerate until ready to serve. Serve over ice in tall glasses. Garnish with an orange w
RED PUNCH IN A RUSH
It doesn't get any easier than THIS! It's red, and the kids LOVE it. Thought it up on my own, when I needed punch for my son's party years ago. You can add other things, but it is fine as is. I served it at an adult Christmas party, and THEY liked it,too. Store brands of bottled punch and soda work every bit as well as the national brands for this punch.
Provided by AWestCoastYost
Categories Punch Beverage
Time 3m
Yield 33 4 oz. cups, 33 serving(s)
Number Of Ingredients 3
Steps:
- Pour the Hawaiian Punch into a punch bowl.
- Add the chilled soda by pouring it down the side, slowly.
- Add ice and serve.
Nutrition Facts : Calories 54.7, Sodium 29.5, Carbohydrate 13.9, Fiber 0.1, Sugar 12.7
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