Best Hurricane Recipes

HURRICANE COCKTAIL

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.

HURRICANE COCKTAIL

Steps:

• Combine dark rum, light rum, passion fruit syrup, and lime juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

HURRICANE CAKE

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.

HURRICANE

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 PASSION PUNCH

Steps:

• Mix the passion fruit juice, pineapple juice, light rum, orange juice, dark rum, grenadine and almond extract together in a 2-gallon container. Chill until ready to serve. Pour the punch into a large punch bowl for serving. Serve in glasses filled with ice. Garnish with an orange wedge and a maraschino cherry.
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• From Food Network Kitchens

NEW ORLEANS HURRICANE

Steps:

• In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.

HURRICANE PUNCH - NON ALCOHOLIC

Steps:

• Combine all ingredients except ginger ale, and chill.
• Add ginger ale right before serving.
• Float slices of fruit.

NEELY'S HURRICANE

Steps:

• Fill the hurricane glasses with ice. Mix the rums, passion fruit juice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain into the hurricane glasses. Garnish with a wheel of orange.

HURRICANE PUNCH

Steps:

• Stir together all ingredients.
• Serve over ice.

ALLRECIPES' HURRICANE

Steps:

• Place 2 ice cubes in a cocktail shaker; add passion fruit-flavored syrup, pineapple juice, lime juice, dark rum, and light rum. Cover shaker and shake.
• Fill a 14-ounce glass with remaining ice and strain drink over ice.

HURRICANE I

Steps:

• Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

HURRICANE CAKE

Steps:

• Sprinkle coconut and pecans over dry bottom of 9x13 pan.
• Mix cake mix (according to package directions) and pour over coconut and pecans.
• Mix creme cheese, sugar, and butter.
• Drop by big blobs on cake batter.
• Swirl blobs into cake gently with a knife.
• Bake 350 for 35-45 minutes.
• When cake comes out of the oven pour melted frosting over hot cake.

THE HURRICANE PORT-A-SHRIMP

Steps:

• Remove the woody stem from and wash the Portabella Mushroom.
• Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
• Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
• Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.

CHOCOLATE HURRICANE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Place pecans and coconut in the bottom of a sprayed 9 by 13in baking pan. Combine cake mix, 1 1/2 cups of water, oil and eggs in bowl and beat well. Carefully pour batter over pecans and coconut.
• 2. Combine butter, cream cheese and powdered sugan in bowl and whip to blend. Spoon mixture over batter and bake for 45 minutes. The icing sinks into bottom as it bakes and forms a ribbon inside. You can't test doneness with a toothpick in this recipe, because cake will appear sticky, even when done.

HURRICANE CAKE

Steps:

• BOTTOM CRUST--------------------------.
• Prepare 10-inch springform pan by lining bottom with wax paper; set aside.
• Preheat oven to 325°F.
• Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup).
• Combine crackers and butter until completely mixed, press into bottom of pan.
• Bake at 325°F for 10 minutes, allow to cool on wire rack.
• FOR THE SIDE CRUST-----------------.
• After bottom crust has cooled, line sides of pan with wax paper, set aside.
• Crush crackers into FINE crumbs.
• Mix nuts, crush in a zip-lock bag with a rolling pin until coarse.
• Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined.
• To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined.
• Press mixture onto sides of prepared pan, cover and refrigerate.
• FOR THE FILLING--------------------.
• Melt Chocolate.
• Prepare coffee, allow to cool.
• Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer).
• Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high).
• Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium.
• Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed.
• In an ice cold, clean, metal bowl beat cream on high until frothy.
• Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form.
• Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture.
• Pour into crust, cover and refrigerate overnight.
• Serve with whipped cream and caramel sauce.

EASY HURRICANE PUNCH

Steps:

• Mix all the ingredients together.
• Serve over crushed ice.
• Enjoy.

HURRICANE SHRIMP

Steps:

• Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
• Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
• Preheat oven to 400°F.
• Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long.
• For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look.
• His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
• I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
• Serve with Recipe # 481797 as a dipping sauce.

SOUTHERN HURRICANE PITCHER

Steps:

• Mix all together in a pitcher.
• Pour over ice into tall glasses.
• Garnish with an orange wedge and a cherry.

HURRICANE

Steps:

• Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.

TEXAS HURRICANE

Steps:

• Fill a hurricane glass with ice. Pour in the rum, coconut rum, vodka, gin, triple sec, orange juice, pineapple juice, and grenadine. Stir well with a bar spoon, then pour the 151 rum over the back of the spoon to float the liquor on top of the drink. Garnish the glass with orange, lime, and a cherry.
• Sip with a straw from the bottom for a 'sneak up on you' punch or sip from the top for a 'knock you down' twister.