akes this rich chocolate cake \"Irish\" is not only to the
For the stew: cut the meat into small pieces, season and
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.
ny favorite filling in the recipes that follow.
TO MAKE
igh heat.
Toss stew meat in a bowl with olive
f clam and/or mussel meat. I used a combination of
In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
Take out meat and set aside(leave juices in pan).
Add onions and saute until done(about 8 min.).
Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
Add vegetables and simmer until done.
nd then add the meat. Brown the meat on both sides on
and cook and stir the meat and vegetables for about 2
or 1 hour. With a meat fork or wooden skewer, poke
reheated oven until the chicken meat is no longer pink inside
ombine. Place the beef stew meat into the bag, and shake
Layer meat, carrots, onions, cabbage and potatoes in a Dutch oven. Season each layer and add thyme and bay leaves. Add stock then cover and simmer over medium heat for 1 hour. Adjust seasoning and serve garnished with parsley.
lack pepper, and brown the meat well over medium heat in
he corned beef over the meat; mix in potatoes, parsnips, carrots
Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.
Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.
The lobster should be cut in two down the center.
Remove all the meat from the lobster, including the claws: retain the shell for serving.
Cut the meat into chunks.
Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored.
Warm the whiskey slightly, then pour it over the lobster and set fire to it.
Add the cream, mix with the pan juices, and taste for seasoning.
Put back into the half shells and serve hot.
ugar on all sides. Pour Irish stout beer around roast, followed
With mallet or back of meat chopper, flatten out steaks until they are very thin.
Melt butter and allow to get very hot. Season steaks with salt and pepper.
Place in pan and cook 1 minute.
Turn steaks and cook for another minute.
Add onions and mushrooms, finely sliced, and cook for 30 seconds.
Add Irish whiskey.
Place steaks and vegetables on a platter and set aflame. Garnish with chopped parsley after flames are blown out (about 30 seconds).
Serves 2.
ver medium heat, cook the meat until brown. Once cooked, drain