Search Results (679 found)
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Irish-inspired beef stew cooks up fully flavored and hearty when seared in herb seasoned flour and slow cooked with carrots, onions, bacon, and Irish stout beer.
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This creme brulee has a touch of Irish cream, making it even more special!
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Tennessee whiskey, added to barbeque sauce, is a Southern treat.
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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The Italian bitter cynar is used instead of angostura for a slightly more bitter take on a Manhattan.
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An Alaskan original created more than 20 years ago in Anchorage, this layered cocktail is said to be named for the sound you’ll make after drinking one.
Ingredients: kahl, irish cream, whisky, fat, sugar
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Get a little salty with your hot chocolate.
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Pudding shots are all grown up, thanks to these gourmet buttery nipple pudding shots that taste like butterscotch candies.
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Equal parts sweet and dry vermouth mixed with rye whiskey.
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Bourbon, soy sauce, and pineapple juice make a sauce for sauteed mushrooms and chicken thighs. Delicious on its own, or over rice or pasta.
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This cornbread-based stuffing has a touch of sweetness (from apples, cinnamon, and raisins) and a little heat (from cayenne pepper) that combine well with a bit of whiskey flavoring.
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Homemade simple syrup and the addition of an egg white makes Chef John's whiskey sour a summer-ready, go-to cocktail that's sure to please!