Hot Irish Coffee


Ingredients:

  1. 1½ ounces(45 g) Irish Cream Liqueur Baileys
  2. 6 ounces(180g) hot black coffee
  3. Whipped cream

How to Prepare Hot Irish Coffee:

Add liqueur to coffee.

Top with whipped cream.Hot Irish coffee recipe

Do not stir.

Sip the coffee through the whipped cream.

 

Salmon Cakes Recipe


Ingredients:

  • 1/4 cup finely chopped onions
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 3 slices oat bread,made into crumbs,divided
  • 2 ounces drained canned salmon(packed in water)
  • 2 tablespoons thawed frozen egg substitute
  • 1/2 Worcestershire sauce
  • dash hot sauce
  • Dash pepper

Cooking Method:salmon cakes recipe

How to cook salmon cakes

Spray skillet with nonstick cooking spray and heat.

Add onion,celery,and bell pepper.

Cook over medium-high heat,stirring frequently,until onion is softened.

Transfer to mixing bowl.

Add all but 1/3 cup bread crumbs,salmon,egg substitute,Worcestershire sauce,hot sauce,and pepper to vegetable mixture.

Mix well.Shape mixture into 2 equal parties.

On sheet of wax paper dredge each patty in reserved bread crumbs.

Coat both sides.

Wipe skillet with pepper towel.

Spray it with nonstick cooking spray and heat.

Add salmon to skillet.

Cook salmon cakes over medium heat until browned,about 5 minutes on each sides.

More salmon recipes

 

Chicken Stuffed with Dried Apricots and Nuts


Ingredients:

  • 1 whole chicken
  • 1½  cups rice
  • 3/4 cup sour cream
  • 1½  cups dried apricots
  • 1 cup raisins
  • 1/4 cup almonds
  • 1/4 lb butter
  • salt and pepper to taste

Cooking Method:

Rub chicken with salt and pepper.

Set aside.

Wash the rice 2-3 times, then fill it with water and leave for 1 hour.

Boil water.Once it boils, add the salt.

Drain the water from the rice.

Transfer rice to a boiling,salted water and stir well.

Cook rice, so it was a little undercooked.

Set aside and let it cool.

Rinse the dried fruits under water.

Scald with boiling water, let dried fruits to dry.

Melt the butter in a saucepan.

In large saucepan,layer dried fruits and almonds.

Simmer on low heat for 20 minutes,stirring gently.

Combine rice with simmered dried fruits and almonds.

Stuff chicken with resulted mixture.

Pour sour cream over chicken.

Lightly grease with oil baking shit.

Arrange the stuffed chicken and bake in the oven until tender, basting constantly with formed juice.

Chicken stuffed with dried apricots and nuts is ready.Enjoy!

More Chicken Recipes

Baked Crab in Black Bean Sauce


Ingredients:

  • 2 large green bell peppers,sliced
  • 2 medium onions,sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon fermented black beans,rinsed and dried
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon saké
  • 1½ teaspoons salt
  • freshly ground white pepper
  • oil for deep frying
  • 3 large fresh crabs,boiled,cracked into pieces and well dried
  • 1/2 cup cornstarch

Cooking Method:

Combine first 4 ingredients in bowl.

In separate bowl blend sugar,soy sauce,oyster sauce,wine,salt and pepper.

Heat oil in wok to 375°F(190°C) for deep frying.baked crab recipe

Meanwhile,lightly coat crab pieces with cornstarch.

Deep fry a few pieces at a time,cooking each batch about 1 minute.

Drain well on paper towels.

Remove all but 1 or 2 tablespoons of oil from the wok.

To stir fry:

Set wok over high heat 30 seconds,swirling to coat sides and bottom with oil.

When light haze forms add pepper mixture.

Stir fry 1-2 minutes.

Immediately add crab and soy sauce mixture.

Stir-fry 2 minutes.

Serve baked crab on heated platter.

 

Kahlua-Mint Irish Cream Liqueur


Ingredients:

  • 1¾ cups Kahlua
  • 1/4 cup Irish whiskey
  • 2 teaspoons peppermint extract
  • 1 cup sweetened condensed milk
  • 1 cup whipping or light cream
  • 2 eggs

Instructions how to make Irish Cream Liqueur:

Combine Kahlua,whiskey extract,milk,and cream in blender.Kahlua-Mint Irish cream liqueur is delicious liqueur recipe

Blend 1-2 minutes.

Add eggs and pulse stir 1 minute(use the lowest speed on blender and turn on-off eight times).

Kahlua-Mint Irish cream liqueur is ready.Enjoy it!

 

Cocktail «Baileys Chocolate”


Cocktail «Baileys Chocolate” done quickly, but it fabulous tastes stay memorable.

Ingredients:

Instructions:

Combine all ingredients in shaker.cocktail Baileys Chocolate recipe

Shake well.

Pour into a chilled cocktail glass.

More liqueur recipes

Stuffed Artichokes


To cook stuffed artichokes I’ll take the following ingredients:

2 medium artichokes
1½ teaspoons freshly squeezed lemon juice
1/2 teaspoon salt
freshly ground black pepper
3 tablespoons plain dried bread crumbs
1 tablespoon chopped fresh parsleyStuffed artichokes recipe
2 teaspoons olive oil
2 teaspoons grated Parmesan cheese
1 small garlic clove,minced

Cooking Method:
Wash artichokes thoroughly in cold water
Remove all grit.
Using a large knife,cut off stem flush with base so that artichoke will stand upright.
Snap off any small or discolored leaves at base.
Cut off and discard about 1 inch(2,5 cm)of the top.
Rub cut edges of artichoke with lemon juice.
Sprinkle artichokes with 3/4 teaspoon lemon juice,1/4 teaspoon salt,and dash pepper.
In small bowl combine bread crumbs,parsley,oil,cheese,and garlic.
Spread open leaves of artichokes and stuff half of mixture into each artichoke.
Stand artichokes upright in deep baking pan large enough to hold them snugly.
Pour about 1 inch(2,5 cm)water into pan and cover with foil.
bake at 375°F(190°C) until each artichoke is tender,about 45 minutes.
Serve stuffed artichokes warm.

Grilled Lobster Tails


Today I’ll show you how to cook lobster tails with sauce Caribe.

Ingredients:

Sauce Caribe:

1/4 pound chopped fresh spinach

1¼ cup mayonnaise

3 anchovy fillets,finely chopped

2 small garlic cloves,minced

1½ teaspoon finely chopped chives

1 teaspoon finely chopped parsley

12 teaspoon capers

juice of 1/4 lemon

salt and freshly ground black pepper

Ingredients for Lobster

oil

1 cup breadcrumbs

1/4 cup ground almonds

1½ tablespoon chopped chives

lobster tails,shell discardedgrilled lobster tails with sauce Caribe

1 cup mayonnaise

Cooking Method for Sauce

Combine all ingredients in small bowl and blend well.

Cover and refrigerate overnight.(let stand at room temperature about 1 hour before serving).

For Lobster Tails:

Heat oil in deep fryer to 350°F.

Combine crumbs,almonds and chives in shallow bowl and mix well.

Coat lobster with mayonnaise,wiping off excess.

Roll lobster tails in crumb mixture,coating completely.

Grill until golden brown on all sides,about 5 minutes.

Drain well.

Arrange grilled lobster tails on platter.

Serve with Sauce Caribe.

Sautéed Crab Claws(Cua Ram Muoi)


This sautéed  crab claws recipe belongs to Thaï cuisine.

Ingredients:

1 pound(450 g) crab claws or king crab legs

1 teaspoon salt

freshly ground black pepper

3 tablespoons oil

4 garlic cloves,chopped

1 tablespoon tomato paste

Boston or Bibb lettuce leave

Cooking Method:

Sprinkle crab with salt and pepper and let stand for 15 minutes.

Heat oil in large skillet osauteed crab claws recipever medium-high heat.

Add garlic and sauté briefly.

Stir in tomato paste.

Add crab and stir (or shake pan)to coat crab thoroughly with sauce.

Spoon onto lettuce-lined platter and serve sautéed crab claws immediately.

Stuffed Crab Recipe


Ingredients:

1/4 cup butter

3/4 cup chopped onion

1 hard-cooked egg,mashed

2 cups crab meat

1/2 cup half and half

1/4 cup minced fresh parsley

3 garlic cloves,mincedstuffed cab recipe

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

hot pepper sauce

1/2 cup seasoned breadcrumbs

2 tablespoons Sherry

4 teaspoons fresh lemon juice

butter

Cooking Method:

Preheat oven to 400 F(200 C).

Melt butter in large skillet over medium heat.

Add onions and cook until soft.

Remove from heat and add egg,crab half and half,parsley,garlic,pepper,pepper sauce and half the breadcrumbs and stir well.

return to heat and cook about 5 minutes.

Remove from heat and sir in Sherry.

Stuff into 4 crab shells(or divide among ramekins).

Adjust seasonings.

Sprinkle with remaining breadcrumbs and lemon juice.

Top each with pat of butter.

Bake stuffed crab until tops are golden brown.

Serve hot or cold.