375\u00b0F
Grease and line 8-inch cake
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
il, season with salt, pepper and chilies. Place on grill on
xture.
Add the Sultanas and if using them, caraway
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
1/2 cup Irish whiskey, and oil. Add eggs and beat at medium
lended.
Add the Irish cream and half-and-half and whisk together.
n center of oven and preheat to 350\u00b0F
1 egg white, Baileys Irish Cream and 3/4 cup of the
add the whiskey or water and bring to the boil over
ombine the vanilla wafer crumbs and butter in a small mixing
Whip cream and powdered sugar to soft peaks. Fold into mascarpone. Set aside.
Line bases of 4-6 serving dishes with 1/2 the sponge cake. Drizzle with 1/2 the Irish cream. Spread 1/2 the mascarpone mixture over top and sprinkle with grated chocolate. Arrange 3/4 of berries over top then add remaining sponge cake, liqueur and mascarpone. Cover and chill for 3 hours, or overnight.
Sprinkle with remaining berries and chocolate curls. Serve.
ream, milk, Irish cream, honey, cinnamon stick, vanilla bean and seeds in
In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
Dissolve coffee granules in the Irish Whiskey in a small cup.
Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
Store in an air tight container.
Cook wings and first 6 ingredients over a low flame until tender.
Add 1 quart water, potatoes and rice.
Bring to a boil and then turn heat to low until rice is soft.
Can also be made with leftover meats and fish instead of wings.
Add broth, half-and-half, and noodles to skillet and bring to a
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
In large bowl, beat eggs at high speed until lemon colored. Add sugar and beat until thickens.
At low speed, blend in milk and whipping cream. Stir in Irish Cream.
Pour into glasses and sprinkle with nutmeg.
Cream butter, sugars and egg until fluffy.
Add vanilla and Bailey's Irish cream.
Mix dry ingredients and blend into creamed mixture.
Add chocolate chips.
Drop onto ungreased baking sheets.
Bake at 375 degrees for 8-10 minutes.
Cool.
Or don't cool. Just eat. :).
ef liberally with both salt and pepper and place in a zip