akes this rich chocolate cake \"Irish\" is not only to the
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.
Combine all ingredients, roll into balls, brown in frying pan.
Remove balls & add 1 can cream of mushroom soup: (may use any cream soup, chicken, celery, etc.) to frying pan, bring to a boil.
Pour over meatballs. May be used as appetizer or served with rice or noodles.
Recipe may be doubled or tripled.
Enjoy!
up measure, and add enough Irish whiskey to total 1 1
ell-blended.
Add the Irish cream and half-and-half
pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs
Add the whiskey and Irish cream to a mug; stir.
Fill mug with hot coffee; stir.
Top with whipped cream.
Fill a shot glass with half Irish whiskey and half Irish cream. Pour Irish stout beer into a pint glass. Drop in the shot glass and drink entire contents at once.
elt 2-tablespoons butter. Add Irish Bangers and cook 5 minutes
confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl
about an hour.
Caramel Irish Cream Sauce: Pour sugar into
oil, 2 tablespoons Bailey's Irish Cream and eggs.
Stir
ish.
Place cream, milk, Irish cream, honey, cinnamon stick, vanilla
ixture, then stir in the Irish cream whisky. Pour milk mixture
o set.
For the Irish coffee, pour coffee into 2
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.
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.
tir in the sour cream, Irish Cream and vanilla.
Spoon
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.
egg, 1 egg white, Baileys Irish Cream and 3/4 cup