Type what you have

Ingredients

• ✓ bourbon
• carrot
• brown sugar
• butter

Instructions

1. 1 Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
2. 2 Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

By Flipper

Ingredients

• ✓ bourbon
• soy sauce
• brown sugar
• garlic
• pork tenderloin

Instructions

1. 1 Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
3. 3 Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

By Debbie

Ingredients

• ✓ bourbon
• brown sugar
• soy sauce
• garlic
• pork rib

Instructions

1. 1 Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.

By Perri Pender

Ingredients

• ✓ bourbon
• ketchup
• apple cider
• cornstarch
• black pepper

Instructions

1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Ingredients

• ✓ bourbon
• ketchup
• brown sugar
• hot dog

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ketchup, bourbon, and brown sugar in a saucepan over medium heat. Cook and stir until sugar dissolves, 2 to 3 minutes. Add hot dogs. Cover and simmer for 1 hour.
3. 3 Let cool completely before refrigerating for 24 to 48 hours.
4. 4 Reheat hot dogs by simmering in a pan over medium heat, about 5 minutes. Serve warm with toothpicks.

By islandgirlejfan

Ingredients

• ✓ bourbon
• horseradish mustard
• brown sugar
• honey
• hickory smoke flavoring
• ham

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ⅔ cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke in a small saucepan; bring to a boil. Reduce heat to medium-low; simmer glaze, stirring frequently, until thickened, at least 30 minutes.
3. 3 Liberally coat ham with remaining horseradish mustard; place in a roasting pan. Spoon glaze over ham.
4. 4 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into center of ham reads 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)

By PFraser

Ingredients

• ✓ bourbon
• garlic powder
• onion powder
• salt
• black pepper
• pork loin
• brown sugar
• apple cider vinegar
• bacon

Instructions

1. 1 Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
2. 2 Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
3. 3 Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with two forks. Mix with bacon.

By kkulans

Ingredients

• ✓ bourbon
• sweet potato
• sugar
• butter
• milk
• egg
• vanilla extract
• pecan
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
2. 2 Combine sweet potatoes, sugar, 1/2 cup melted butter, milk, bourbon, eggs, and vanilla in a bowl. Transfer to the prepared casserole dish.
3. 3 Bake in the preheated oven for 25 to 30 minutes.
4. 4 Meanwhile, mix pecans, brown sugar, flour, and 1/3 cup melted butter in a bowl; set aside.
5. 5 Remove casserole from the oven and sprinkle pecan mixture over top. Return to the oven and bake until topping is golden brown, about 15 more minutes.

By Marisa Hydrick

Ingredients

• ✓ bourbon
• steak seasoning sauce
• brown sugar
• scallion
• salmon
• bacon
• toothpick

Instructions

1. 1 Combine steak seasoning sauce, 6 tablespoons brown sugar, scallions, and bourbon in a large bowl. Add salmon cubes; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 to 6 hours.
2. 2 Remove salmon cubes from marinade and shake off excess. Discard remaining marinade.
3. 3 Wrap each salmon cube with 1 halved bacon strip; secure with a toothpick. Sprinkle remaining 2 tablespoons brown sugar on top.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill, turning frequently, until bacon begins to crisp, about 5 minutes.

By Tammy

Ingredients

• ✓ bourbon
• bacon
• butter
• garlic
• white mushroom
• salt
• black pepper
• water
• lemon juice
• worcestershire sauce
• parsley
• filet mignon steak

Instructions

1. 1 Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
2. 2 Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
3. 3 Pat steaks dry with paper towels and sprinkle with salt and pepper.
4. 4 Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

By Brian Wren

Ingredients

• ✓ bourbon
• butter
• shallot
• garlic
• parsley
• lemon zest
• salt

Instructions

1. 1 Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
3. 3 Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
4. 4 Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.

By halluciphen

Ingredients

• ✓ bourbon
• brown sugar
• molasses
• brown mustard
• ginger
• cinnamon
• clove
• black pepper

Instructions

1. 1 Place brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in a mixing bowl and stir until sugar has dissolved.

By Shawnee1756

Ingredients

• ✓ bourbon
• olive oil
• onion
• garlic
• beef stew meat
• potato
• black bean
• corn
• mushroom
• carrot
• salt
• chili powder
• black pepper
• cumin
• cinnamon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Pour in bourbon and scrape up any browned bits off the bottom of the pot.
2. 2 Cancel Saute function. Add potatoes, black beans, corn, mushrooms, and carrots to the pot. Sprinkle salt, chili powder, pepper, cumin, and cinnamon over the beef and vegetables. Stir. Close and lock the lid. Select Stew function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Make sure all the pressure has released and the valve has dropped before you open the lid.

By andypants

Ingredients

• ✓ bourbon
• salmon fillet
• salt
• black pepper
• butter
• maple syrup
• sriracha sauce
• salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Sprinkle salmon fillets with salt and pepper and place into the air fryer basket.
3. 3 Air-fry for 6 minutes, or 8 minutes if the fillets are thick.
4. 4 Meanwhile, melt butter in a saucepan over medium heat. Stir in bourbon, maple syrup, Sriracha, and salt. Continue stirring while glaze comes to boil. As soon as it boils, immediately lower heat to medium-low, and cook until glaze has thickened, about 10 minutes.
5. 5 Brush glaze onto salmon fillets using a silicon brush. Lower air fryer temperature to 370 degrees F (187 degrees C) and air-fry for an additional 6 minutes, or 8 minutes if the fillets are thick.

By thedailygourmet

Ingredients

• ✓ bourbon
• provolone cheese
• olive oil
• red onion
• bacon
• grill seasoning
• chicken breast
• brown sugar
• chipotle pepper
• adobo sauce
• chipotle pepper in adobo sauce
• liquid smoke
• worcestershire sauce
• ketchup
• cider vinegar
• onion
• garlic
• olive oil

Instructions

1. 1 Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.
2. 2 Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
3. 3 Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.
4. 4 Preheat an outdoor grill for medium-high heat.
5. 5 Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
6. 6 To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.

By Janine

Ingredients

• ✓ bourbon
• chicken thigh
• salt
• black pepper
• olive oil
• orange marmalade
• mustard
• onion
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
3. 3 Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
4. 4 Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

By Chef Mo

Ingredients

• ✓ bourbon
• soy sauce
• brown sugar
• worcestershire sauce
• basil
• rosemary
• black pepper
• clarified butter
• baby bella mushroom
• shallot
• heavy cream
• salt

Instructions

1. 1 Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
2. 2 Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
3. 3 Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.

By Big Poppa T

Ingredients

• ✓ bourbon
• tomato sauce
• kidney bean
• red kidney bean
• pilsner beer
• allspice
• cayenne pepper
• cumin
• liquid smoke
• beef bouillon granules
• chili powder
• tomato
• garlic
• jalapeno pepper
• sweet onion
• butter
• mild sausage
• ground venison
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
3. 3 Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
4. 4 Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
5. 5 Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

By Janine Coleman

Ingredients

• ✓ bourbon
• ketchup
• brown sugar
• peach preserves
• apple cider vinegar
• worcestershire sauce
• mustard
• montreal steak seasoning
• liquid smoke
• chicken breast
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
3. 3 Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
4. 4 Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
5. 5 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
6. 6 Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ bourbon
• new york strip steak
• kosher salt
• black pepper
• duck fat
• garlic
• butter
• chicken broth
• heavy cream
• salt
• cayenne pepper

Instructions

1. 1 Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
2. 2 Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
3. 3 Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
4. 4 Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

By John Mitzewich

Ingredients

• ✓ bourbon
• vegetable oil
• onion
• jalapeno pepper
• garlic
• tomato paste
• maple syrup
• molasses
• apple cider vinegar
• soy sauce
• mustard
• paprika
• navy bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook until onion is soft and translucent, about 5 minutes. Add garlic; cook for 1 minute. Add bourbon; simmer for 4 minutes. Set aside off heat.
3. 3 Whisk tomato paste, maple syrup, molasses, vinegar, soy sauce, mustard, and paprika together in a large bowl until smooth. Gently stir in onion mixture and beans to combine; transfer to a baking dish. Cover the dish.
4. 4 Cook in the preheated oven for 35 minutes; uncover and cook 15 minutes more. Set aside before serving for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ bourbon
• brown sugar
• paprika
• mustard
• cayenne pepper
• pepper soda
• ketchup
• worcestershire sauce
• bacon
• onion
• garlic
• baked bean
• pork

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved.
3. 3 Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease.
4. 4 Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in.
5. 5 Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans.
6. 6 Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 2½ to 3 hours.

By dwfalls78

Ingredients

• ✓ bourbon
• chicken thigh
• cornstarch
• olive oil
• onion
• garlic powder
• ginger
• soy sauce
• chicken broth
• brown sugar
• cider vinegar
• red pepper
• rice
• green onion

Instructions

1. 1 Gather Ingredients.
2. 2 Toss chicken with 1 tablespoon cornstarch in a bowl.
3. 3 Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add chicken; cook and stir until browned. Transfer to a plate using a slotted spoon.
4. 4 Heat remaining 1 tablespoon oil in the same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.
5. 5 Whisk remaining 1 tablespoon cornstarch, soy sauce, chicken broth, bourbon, brown sugar, vinegar, and pepper flakes together in a small bowl.
6. 6 Add soy sauce mixture to the skillet; cook and stir until thickened and bubbly.
7. 7 Return chicken to the skillet; cook and stir until coated in sauce and heated through, about 2 minutes.
8. 8 Serve chicken over rice; top with green onions.

By Lucy Loo

Ingredients

• ✓ bourbon
• pork chop
• salt
• black pepper
• vegetable oil
• butter
• onion
• baby bella mushroom
• sugar
• beef broth
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
3. 3 Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
4. 4 Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
5. 5 Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.

By Tracy M

Ingredients

• ✓ bourbon
• butter
• ground venison
• beef stew meat
• pork stew meat
• onion
• jalapeno pepper
• chili powder
• cumin
• cayenne pepper
• tomato
• tomato sauce
• garlic
• beef bouillon
• pilsner-style beer
• water

Instructions

1. 1 Melt butter in a large pot over medium heat. Add venison, beef, and pork; cook until browned.
2. 2 Add onion and jalapeño; cook until tender. Stir in chili powder, cumin, and cayenne pepper.
3. 3 Stir in the stewed tomatoes, tomato sauce, garlic, and beef bouillon. Add beer, water, and bourbon; bring to a boil.
4. 4 Cover pot and reduce heat to medium-low; simmer, stirring frequently, until meat is tender, about 1 hour.

By Ja

Ingredients

• ✓ bourbon
• cranberry
• white sugar

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cranberries, sugar, and bourbon together in a baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

By CULINARYJEN

Ingredients

• ✓ bourbon
• heavy cream
• white sugar

Instructions

1. 1 In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

By Susan Hissam

Ingredients

• ✓ bourbon
• hot dog
• brown sugar
• ketchup

Instructions

1. 1 Mix hot dogs, brown sugar, ketchup, and bourbon in a saucepan; bring to a boil. Cook, stirring occasionally, until hot dogs are cooked through and evenly coated, about 10 minutes. Transfer to a slow cooker to keep warm for serving.

By Sue's recipes

Ingredients

• ✓ bourbon
• barbecue sauce
• brown mustard
• molasses

Instructions

1. 1 In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired.

By Frank Buettner

Ingredients

• ✓ bourbon
• little smokie sausage
• brown sugar
• cocktail sauce

Instructions

1. 1 In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.

By Jan