dollop with burrata, add an artichoke heart or two, top with
Fill high ball glass halfway with ice.
Pour in vanilla vodka.
Top off with Sierra Mist or Sierra Mist Free.
Note: For a none alcoholic version, use 1 tsp vanilla extract instead of the vodka; it's just as good! I also intend to try this by rimming the glass with vanilla sugar. Yum!
stir fry sauces, slow-cooker recipes, gravy etc. We always had
Heat Irish Mist in small pan; add prunes,
Whisk together sour cream and lemon zest. Set aside.
Combine avocados, red chili and lemon juice. Season. For each serving, place a tart ring on a serving plate and spoon avocado mixture into ring. Carefully remove ring. Roll a slice of smoked ocean trout into a flower shape. Place next to avocado mixture. Top with sour cream. Drizzle with a little olive oil and garnish with freshly ground black pepper. Serve.
Trim artichoke steam and about 3/4 -
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.
br>Pour in the Irish Mist, and refrigerate for about 40
s follows:.
- To prepare artichoke bottoms, slice off the stems
ointy leaves and stem from artichoke and place in microwaveable dish
Drain artichoke hearts.
In separate bowls,
Boil somen as directed on package.
Mix sugar, oil, salt and vinegar really well.
Mix somen, kamaboko, ocean salad and sauce together.
Chill and serve.
Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.
0 mins. Meanwhile, wrap each artichoke heart in a slice of
br>
3) Place frozen artichoke hearts in a covered microwave
chop the artichoke hearts.
pour the can of crushed tomatoes, artichokes, artichoke oil, chicken stock in a pot on high heat.
add the garlic and italian seasoning.
bring to a low boil and then reduce to a simmer on low heat.
allow the flavors to meld together and the sauce to reduce down for 1 hour.
add salt and pepper to taste as needed.
up liquid, and set the artichoke hearts aside. Add enough olive
he food processor, whir enough artichoke hearts to make 1 cup
nd chill.
Cut each artichoke into six pieces.
Roll
set aside.
Stir together artichoke hearts and next 5 ingredients