Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups. More Top Secret Reci

*Bailey s Original Irish Creme gets its flavor from a blend of Irish whiskey and fresh cream, which is delivered daily to the Dublin plant that makes the liqueur. This dessert is packed with chocolate and rich flavor. Using all semisweet chocolate will yield a deeper, darker

Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc. Fro

Combine All Ingredients, Except Nuts, Beat until well mixed, stir in nuts. Pour into greased and floured 12 cup bundt pan and bake at 325F for 1 hour or until it tests done. Cook cake 15 minutes and turn out onto rack. Heat glaze ingredients until melted. Poke holes in cake

Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add

Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same ov

Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingreds. and mix well. Preheat oven to 375 F. Pour batten into greased 7" square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on awire ra

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.     strongServings:

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD)   &

Mix. From: "Audrey F Bancroft" <[email protected]> Recipe by: "Aine.McManus" <[email protected]>, Gaelic List     strongServings: 1/strong  

Servings: 8 (Always served with an Irish "fry". The preparation of this pudding may be impracticalthese days due to the difficulty of procuring fresh pig s blood and casings.) . Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve

Squeeze grated raw potatoes in cheese cloth to remove as much moisture as possible. Sift flour with salt and baking powder. Mix all potatoes with dry ingreds. and add beaten eggs. Mix well, and add sufficient milk to make batter. Drop by tablespoons onto hot buttered frying

Cut up capon as for fricassee. Dip pieces into lemon juice and then into 3 tablespoons flour, seasoned with salt and pepper. Brown in butter. Add bacon and small yellow onions; sprinkle with 1 tablespoon flour, and brown again. Flame capon with Irish whisky. Add salt, pepper

Melt butter in heavy large non aluminum pot over medium heat. Add onion and celery and saute until slightly softened, about 5 minutes. Add celery roots, potatoes and parsnips and saute 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. R

This Irish dish is best made with coarse skinned baking potatoes,because they breack down easily to produce fluffier mashed potatoes. Peel potatoes. Cut each into 3 chunks. In 12 cup casserole, sprinkle potatoes with 2 tbsp water, cover, and microwave on high for 15 18

For crust: Preheat oven to 350 F. finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom.(not sides of 9 inch diameter spring form pan. Bake crust until golden brown. about 8 minutes. Transfer crust to rack. Maintain o

CRUST: Add butter to crumbs just until it will hold its shape when pressed into a pan. I m sorry but I ve never bothered to measure the butter! MOUSSE: Beat the egg whites until stiff peaks forms. Set aside. Heat the cream and butter in a heavy saucepan or

Strip the heads of kale away from the stems and shred them finely. Kale is a tough vegetable which needs to cook for 10 20 minutes depending on its age. Cook as you would for any green vegetable in furiously boiling salted water until it is just tender. (Some people add 1/2

Peel and boil 7 or 8 med. to lge. potatoes until done. Remove stalks from leaves of kale greens and tear or chop into very small pcs. Bring to a boil with a bit of bacon and simmer while potatoes cook. Mash the potatoes with 1/4 c. of butter and milk or cream as needed. Add

(from IRISH TRADITIONAL FOOD, Theodora Fitzgibbon:) "This is traditionally eaten in Ireland at Hallowe en. Until quite recently this was a fast day, when no meat was eaten. The name is from *cal ceann fhionn* white headed cabbage. Colcannon should correctly be m

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in

1. To make the souffle, beat the egg yolks with half the sugar in a large bowl until very thick and light in color. Beat the heavy cream until it holds soft peaks. 2. In another large bowl, beat the whites with the lemon juice until foamy, then gradually add the rema

1. Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. 2. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) 3. Meanwhile whip 1 cup whipping cream until light. 4. Beat in 2 tb e

Season cubed lamb with salt and pepper. Add remaining ingredients except peast (omit tapioca if you don t want gravy thickened). Stir well. Cover and cook on Low 10 12 hours. Add peas during last 1 2 hours of cooking. Posted By [email protected] (Sam Waring) On re

Get plain pig s trotters from your butcher and then brine them for 24 hours. Once they ve been brined long enough, bandage them with several strips of cheesecloth, or tie them several times around the short way with string, since they will try with all their might to fall apart

Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven watch it carefully and stir it from time to time until it turns a pale golden color. Leave it to cool completely. Whip the cream until it holds its shape, stir in the honey and whiskey, then the co

Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug. Recipe By : Di Saronno     strongServings: 1/strong  

Combine water and Bullion hops. Boil for 20 minutes. Add dark malt extract. Boil for 20 minutes. Add black patent malt through Irish moss. Boil for 5 minutes. Remove from heat and add Golding hops. Steep for 5 minutes. Cool and add yeast nutrient and ale

Bacon bits are the off cuts from the various types of bacon, which are sold very cheaply in Dublin pork butchers shops, specifically for making coddle. They contain a good mixture of fat, lean and skin. I prefer to buy regular bacon with the rind on and cut it up into even

Don t omit the parsley, and don t use dried parsley as a substitute. It makes a big difference. "Bacon bits" in Ireland refers to the chopped up leftovers from various other cuts of smoked or cured pork or bacon, usually with the pork rind still on. This is wo

Put the corned beef and all the seasonings in a large pot, and cover with water. Bring slowly to a boil, cover and simmer very gently for an hour. Meanwhile, cut away the fibrous part of the cabbage, discard and cut cabbage into 8 sections. When the beef has been simmering for

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. W

Cream the butter and sugar then fold in the cream gently. Next the ground almonds and finally the orangeflower water. put into a dish and chill untill firm. Break into rough pieces with a couple of forks and pile them upon a dish in a rocky pyramid shape and decorate accordi

Chop meat and onion into rough pieces. Melt the fat or butter and gently fry the onion until tender. Remove from pan. Toss the meat in seasoned flour and brown quickly in fat. Place onions, meat, stock and sugar in a pot and simmer, covered, for 1 1/2 hours. Peel, core and

Chop meat and onion into rough pieces. Melt the fat or butter and gently fry the onion until tender. Remove from pan. Toss the meat in seasoned flour and brown quickly in fat. Place onions, meat, stock and sugar in a pot and simmer, covered, for 1 1/2 hours. Peel, core a

Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minut

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9 inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream chees

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9 inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese