Bailey's Irish Cream

[nastyb]

Bailey's Irish Cream

1 cup light cream (not heavy cream) i.e. half-n-half
1 14oz. can Eagle Sweetened Condensed Milk
1 3/4 cups Irish Whiskey
1 tsp instant coffee
2 Tbsp Hershey's chocolate syrup
2/3 tsp vanilla extract
2/3 tsp almond extract

1. Combine all ingredients EXCEPT cndensed milk in a blender. Mix.
2. Add condensed milk last and mix just enough to get it stirred in.
3. Bottle in a tightly sealed container and refrigerate. The liquor will
keep for at least 2 months if kept cool. Be sure to shake the
bottle well before serving.

Makes 4 cups.

If you can't find light cream, use half-n-half or whole milk. Don't use heavy cream, it tends to seperate.

Enjoy mixed with half-n-half over ice.

[The Pirate]

go to liqour store, buy bailey's, pour over ice, enjoy.

[nastyb]

Pirate, Do you have a good recipe you could share for summer cooking? I'm looking for something new and easy to make. I just thought that maybe the simtechs with all their travels would have recipes that are good. By the way, the homemade Bailey's is cheaper in the long run for us retired people, and good tasting too!

[markovol]

New and easy???????????? Are you looking for a new boyfriend?

Your such a nasty B!! demon:

[nastyb]

I haven't worn this one out yet.biggrin: Do you have a new and easy recipe I could make for summer cooking? Come on.......you must have a recipe that is good whether drinks or food!

[Simmi]

What are you catering for a cosy dinner party, a barbeque or something else?
Do you want something light or heavy and rich?
Are you specfically wanting a desert?
Are you also talking Cocktails?

[The Pirate]

in the days of yore when summer didn't mean 99deg f and 99% humidity, i cooked on the grill almost 6-7 days a week. if you like ribs, or bbq, i have the usual recipe's, or if you have deer meat or goose, i got a few smoking tricks, but now that i'm a widower, the only things i seem to make for dinner anymore is left-overs squared/cubed, or curb service from chili's or i got a george forman rotisserie that makes a mean whole chichen and is set and forget. do you like cold stuff, like pasta salad, that type of stuff, or i can give a recipe for philipino egg roll(LUMPIA), but are not really for summer as the kitchen gets very hot and oily during the process, but they are good finger food. my usual summer weekend menu's consisted of some dead beast on the grill, tater salad, corn on the cob, and whatever melons were in season. and then there's the good old stand by brat's on the grill with a twist. put brats, and either 1 or 2 bottles of good beer, depending on how many brat's, and as many onions as you like in a large skillet and cook(slow simmer, uncovered) untill beer is reduced to a gravy like consistancy, save gravy, grill brats on hot grill to brown and serve with usual condiment and the beer/onion gravy. this is not a first date/honey moon menu, so be responsible!!! or be a cheezhead and serve with bbq beans and lots of wisconsin cheddar cheeze, but stay away from open flames!!
p.s. spell check isn't working, so i appologize now for all mizspelled werds!!!
p.p.s, nasty, ain't you up in the pacific northwest somewhere? i was born and raised in shelton, wa, so i got a bunch of fresh seafood standards if you want.

[nastyb]

I moved out here to Puyallup, Wa. last August. The info you gave for cooking brats, onions and beer sounded good! Thanks.

[The Pirate]

then you know the test to see if your from washington, if you pronounce you city's name correctly, and my favorite tacoma joke, "why does tacoma smell so bad?....so blind persons can hate it too!!!!)

i have some good poached salmon recipe's and grew up on a clam and oyster beach on hood canal, so if you run across some good steamers/little necks or goeduc, i got some good chowder recipes, and goeduc stakes are excellent, and can be modified to cook on a grill, but it gets dry easy, so it is high maintenance to cook, but that is more for cold fall/winter days. and i'm a raw oyster mut, but also fry up some of the best you've ever eaten, and everything is off the shelf except the oyster. my record when i helped shuck oyster for tailer united, was 34 large raw oysters!! i was 20 and the beer kept them down!! i also inherited my gramma's walla walla onion and yakima beef steak tomato "fire and ice" cold salad, so let me know.
biggrin: biggrin: blush:

[little jake]

If you still want some drink recipes, here is one for you, and all the guys out there better pay attention to this one, it's called "pimp punch" AKA the panty remover. For you ladies out there it gets the men toasted also, so for you I'll call it the "underoos remover".

NO ice, but make sure all liquids are chilled.

Use a regular pilsner glass, or any large glass. A good sized mug will work also.

1 shot of Absolute Coronate, (not sure how to spell it but it is the Absolute vodka with the purple lettering). Regular Absolute vodka will work also, but the Coronate will make it taste much better.

2 shots of rasberry schnaps.

Fill the rest of the glass\mug with Sprite, and enjoy.

However be warned, after 3 to 5 of them you will be stupid, because it is such a sweet drink that you do not know you are drinking hard stuff. If it takes more than 5 to get to you on this drink either you have a problem, or it is winter time in the great plains with the alberta clipper coming through.:smile1:

[nastyb]

The Pirate, Could you please give me your recipe for the "fire and ice" cold salad, the one using walla walla onions and tomatoes. Thanks!:biggrin:

[The Pirate]

very simple, get as many red ripe beefsteak tomatoes as you think will be needed for the size of the group.
wash, core, and slice or cut into chunks, your choice.
for each 2 large or 3 medium tomatoes, peel 1 large fresh, not squishy walla walla onion, the ones the size of a softball, or a little smaller, cut off dry ends and cut 1/4-1/2 inch rings like for onion rings. if the onions are real fresh and extra sweet, use more if you like, i used 1 onion to 1 big tomatoe!!

in a bowl big enough to fold and to serve in, add the tomatoes, onion and use a good mild ranch dressing, or make it from the hidden valley dry packet and use sour cream or buttermilk, or 50/50 of each.
add a little dressing and fold until all the veggies are covered but not drownded.
salt/pepper to taste, but just makes it taste like store bought if you use too much!!!

it's even better after about 20-25 mins in the fridge, before serving.

my mom used to add cilantro as a change, depending on the meat served.
you can experiment with different dressing that are creamy, and add small amounts of fresh radish for zip, or celery for crunch. it is very adaptable once you get the basics down, and it goes so good with outdoor bar-b-q beef, chicken or ribs. just make sure that you sit upwind if onions disagree !!!!!
also, my grand mother would sometimes use miracle whip and paprika and dill pickle juice, but that is an acuired taste.
i wish i could get the walla walla sweets down here in the south land. we get vedalias, but they are just not the same.

bon appetit!arms: