Combine chocolate, Irish Mist and coffee in small saucepan. Cook gently over low heat until the chocolate melts. Add sugar and salt, stirring until sugar dissolves. Remove from heat and COOL.
Beat egg yolks, add cooled chocolate mixture and stir over LOW heat until smooth.
Whip cream until stiff. Reserve 1/4 cup for garnish. Fold the remaining cream into the chocolate mixture. Spoon into six Irish coffee glasses and chill. Garnish with remaining whipped cream and serve. Serves 6.
Irish Heritage Cookbook.
ell.
Pour in the Irish Mist, and refrigerate for about 40
Heat Irish Mist in small pan; add prunes,
eggs and 1/4 cup Irish mist liqueur; mix well.
Fold
You will need pottery or China dish, 8-inches (20.5 cm) square.
he cream cheese, shrimp, mayonnaise, Irish Mist, lemon juice, parsley, salt and
Whisk mustard, liqueur, vinegar and honey in small bowl.
Whisk in oil in thin stream.
Season with salt and pepper, if desired.
Refrigerate in airtight container.
in large mixing bowl combine butter, 1/2 cup brown sugar and flour; blend until crumbly.
firmly press crumb mixture into a 9 inch square baking pan.
bake at 350 for 10 minutes; set aside to cool.
in another bowl combine remaining sugar, 1 tbsp flour, and salt, blend well.
add eggs; 1 at a time beating well after each.
blend in liqueur.
mix in nuts.
spread evenly over cooled crust.
bake at 350 for 20 minutes.
cool in pan before cutting into bars.
Place chicken breasts between sheets of wax paper and pound until thin.
In a medium bowl, mix together the egg, soy sauce, Irish Mist and garlic.
Place chicken in mixture; turn to coat. Let stand 1 hour.
Coat each chicken breast with bread crumbs.
In a large skillet, heat butter and oil.
Fry cutlets 2 to 3 minutes on each side or until crusty and brown.
Drain on absorbent paper. Serve on a bed of wild rice with lemon and capers.
In large bowl, combine cream cheese, sugar and flour.
Mix at medium speed with mixer until blended.
Add eggs, chocolate and Irish Mist liqueur.
Mix well.
Fold in whipped topping.
Pour into ready crust.
Bake at 375\u00b0 for 30 to 35 minutes.
Put food coloring into some Cool Whip and spread over pie.
Makes 8 servings.
Coat one side of steak with mustard.
Sprinkle with pepper. Roll steak to coat both sides with mustard.
Set aside.
In a large skillet, melt butter.
Cook shallots and garlic until soft.
Stir in mushrooms, steak sauce, 1 teaspoon mustard, capers and broth. Cook to reduce slightly.
Unroll steak.
Place in sauce and cook as desired, turning once.
Pour Irish Mist over all and ignite carefully.
When flame dies, serve immediately.
Serves 2.
Melt butter.
Add carrots.
Cook for a minute.
Remove from heat.
Add whiskey OFF the stove.
Add brown sugar.
Return to stove.
Cook covered for 5 minutes or until carrots are as tender as you like them.
Season steaks well with salt and pepper.
Heat pan and when hot, add butter.
When butter bubbles, add the steaks and cook 4 minutes (or longer if desired) on either side.
Remove to warm platter.
Add cream and liquor to juices in pan.
Stir and pour over steaks.
Serve immediately.
Cut the rind off 3 oranges, cutting in fine shreds with no pith. I take all pulp off, no skins or pith; add the rinds.
Cook in water and sugar.
Bring to a boil; reduce heat to simmer.
Simmer for about 20 minutes.
Add orange juice.
Cook 20 minutes until sticky.
Remove from heat.
Add whiskey.
Let rest for 15 minutes before pouring into hot sterile jars.
Seal.
Pour Irish whiskey into a mug.
Add water.
Stir in coffee and sugar.
Microwave on High (100%) for 1 1/2 to 2 minutes or until steaming.
Stir to dissolve sugar.
Top with whipped cream.
Yields 1 serving.
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.
Shake with ice and serve in a chilled Martini glass. Garnish with shaved chocolate.
Pour all ingredients into a cocktail shaker with ice and shake for 20 to 30 seconds.
Strain into a cup, with some ice if desired, and serve.
Bring a med-sized pan half filled w/water to a boil & line the sides of a souffle dish (inside) w/greaseproof or parchment paper so the paper comes at least 2 in above the rim of the dish.
In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon.
Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well.
Place the mixing bowl over the pan of boiling water & cont beating till mixture begins to thicken. Remove from heat & allow to cool a little. Then place in the fridge for ...
sugar, egg yolks, Bailey's Irish Cream and melted chocolate in