IRISH ENTREES RECIPES

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BAILEY'S ORIGINAL IRISH CREAM - TOP SECRET RECIPES



Bailey's Original Irish Cream - Top Secret Recipes image

Bailey's uses a special process to combine two otherwise incompatible ingredients: cream and whiskey. This secret technique keeps the cream from clumping and separating from the whiskey, and allows the liqueur to go for two years unrefrigerated without spoiling. But we won't need to tap into any secret preparation techniques for our clone here since well be storing the liqueur in the refrigerator. We will, however, replace cream with canned evaporated milk. This gives us a properly sweetened finished product with the taste and texture of the deliciously famous Irish cream. Here now is an improved version of the Bailey's clone recipe that appears in More Top Secret Recipes. This version has fewer ingredients, is easier to make, and tastes amazing. Make more fun copycat cocktails and liqueurs with my recipes here. Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Number Of Ingredients 6

Nutrition Facts : Calories 120 calories

SOURDOUGH STARTER RECIPE - NYT COOKING



Sourdough Starter Recipe - NYT Cooking image

This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr. Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter. Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water. Or put the starter in the refrigerator and feed it weekly, always discarding (or using!) a cup of the original when you do. (All measurements are by weight.)

Provided by Oliver Strand

Total Time P8D

Yield 2 pizza recipes and leftover starter

Number Of Ingredients 3

16 ounces flour
3 ounces pineapple juice
10 ounces filtered or spring water

Steps:

  • Make seed culture: Combine 1 ounce of the flour and 2 ounces pineapple juice in a large glass or small nonreactive bowl. Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. Bubbles should appear after 24 to 36 hours. After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate. Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl. Add seed culture, stirring to incorporate, and re-cover with plastic wrap. Stir twice a day to aerate.
  • When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl. Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated. Transfer to a lightly floured surface and knead for 2 minutes. It should have the consistency of bread dough. Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours. Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk). Store in refrigerator.

Nutrition Facts : @context http//schema.org, Calories 424, UnsaturatedFatContent 1 gram, CarbohydrateContent 89 grams, FatContent 1 gram, FiberContent 3 grams, ProteinContent 12 grams, SaturatedFatContent 0 grams, SodiumContent 6 milligrams, SugarContent 2 grams

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HOULIHAN'S STUFFED MUSHROOMS RECIPE | TOP SECRET RECIPES
Menu Description: "Jumbo mushroom caps filled with herb and garlic cheese, lightly battered and fried. Served with zesty horseradish and mustard dip made with Grey Poupon." In a March 1986 story which ran in the Kansas City Times, a feud erupted between Gilbert/Robinson, the parent company of Houlihan's restaurant at the time, and two guys building their own chain of bars called Mike Houlihan's. The president of the Houlihan's chain, Fred Hipp, said that at first Houlihan's didn't mind so much, asking kindly that the name not be used. But when Mike Heyer and John Houlihan opened a Mike Houlihan's in St. Louis only a few blocks away from an original Houlihan's restaurant, Fred saw no choice but to sue. Soon, residents with the surname were writing to Fred urging him to drop the lawsuit. "You'll feel better, thirteen hundred Houlihans will beel better, and two Irishmen will have $50,000 to buy more Irish whiskey," said one letter. Here's another Houlihan's classic recipe called "Shrooms"—cheese-filled, batter-fried mushrooms served piping hot. You have the choice of making the herb-flavored cheese filling from the recipe here, or if you're feeling especially lazy, you can buy a similar premade filling. Be careful when you first bite into these dudes. Straight out of the fryer, the hot cheese filling is like molten lava on your tongue and lips. Consume with care. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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HOULIHAN'S STUFFED MUSHROOMS RECIPE | TOP SECRET RECIPES
Menu Description: "Jumbo mushroom caps filled with herb and garlic cheese, lightly battered and fried. Served with zesty horseradish and mustard dip made with Grey Poupon." In a March 1986 story which ran in the Kansas City Times, a feud erupted between Gilbert/Robinson, the parent company of Houlihan's restaurant at the time, and two guys building their own chain of bars called Mike Houlihan's. The president of the Houlihan's chain, Fred Hipp, said that at first Houlihan's didn't mind so much, asking kindly that the name not be used. But when Mike Heyer and John Houlihan opened a Mike Houlihan's in St. Louis only a few blocks away from an original Houlihan's restaurant, Fred saw no choice but to sue. Soon, residents with the surname were writing to Fred urging him to drop the lawsuit. "You'll feel better, thirteen hundred Houlihans will beel better, and two Irishmen will have $50,000 to buy more Irish whiskey," said one letter. Here's another Houlihan's classic recipe called "Shrooms"—cheese-filled, batter-fried mushrooms served piping hot. You have the choice of making the herb-flavored cheese filling from the recipe here, or if you're feeling especially lazy, you can buy a similar premade filling. Be careful when you first bite into these dudes. Straight out of the fryer, the hot cheese filling is like molten lava on your tongue and lips. Consume with care. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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