Baily's Irish Cream Cheesecake Recipe

A Recipe for
Baily's Irish Cream Cheesecake

 

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

Andy Rooney

No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollock

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My wife dresses to kill. She cooks the same way.

Henry Youngman

This Recipe for Baily's Irish Cream Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.

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Carl Sagan

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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet

Food Tip Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This is a recipe for Baily's Irish Cream Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)

Never eat more than you can lift.

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Herb Tip Using Sage: Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Unknown

Fish, to taste right, must swim three times - in water, in butter, and in wine.

Polish Proverb

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Food Tip To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

Baily's Irish Cream Cheesecake

Herb Tip Using Sage: Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.