mall bowl, combine raisins and scotch whiskey and set aside. Cut a
eat, and pour in the Scotch whiskey. Using a long match, carefully
Place in large pot; boil until well done.
Grind into a large mass.
Add a like amount of raw oatmeal.
Mix well; stir in the Scotch whiskey.
After seasoning, stuff this entire mess into a well cleaned sheep's (or goat's) stomach; sew up opening.
Before placing in hot oven, pierce several small holes in the stuffed skin (to release steam so it won't explode and blow up the entire kitchen).
Bake for an hour or 2. Remove from oven; place on silver platter while the Scottish Pipe Band plays \"On the Bonnie Banks of Loch Lomond.\"
r until boiling.
Add Scotch whiskey and microwave on High 1
inally pour 1 T of Scotch Whiskey over each piece of fish
arlic, and 1 fluid ounce Scotch whiskey; braise over low heat until
o 325\u00b0F.
Combine scotch whiskey (or apple juice), vanilla, and
.
Combine honey and Scotch whiskey in a small sauce pan
Swirl Scotch, sugar and salt in a
Place chocolate in small, heavy saucepan.
Cook over very low heat, stirring constantly, just until melted.
Remove from heat. Lightly beat egg yolks with 1/4 cup sugar and whiskey.
Mix in melted chocolate.
Put mint leaves into a tall glass. Use a muddler to bruise the leaves and release their aroma. Pour Scotch whiskey, simple syrup, and grapefruit juice over the leaves; stir. Add enough ice to fill glass; stir.
Fill a rocks glass with ice cubes. Pour in vodka and top off with just a splash of Scotch whiskey. Stir gently before serving.
Preheat the oven to 325 degrees F (165 degrees C).
Set the ham with the flat side down in a large roasting pan. In a small bowl, stir together the brown sugar, cornstarch, mustard, cinnamon and Scotch. Brush some of the mixture onto the ham, reserve the rest for basting.
Bake in the preheated oven, basting every 20 minutes, for 2 hours. Remove from the oven and cover loosely with aluminum foil. Let stand for 15 minutes before removing the foil and serving. This ham is delicious served warm, at room temperature or even cold.
In a medium bowl, combine cream cheese, whiskey, lemon juice, horseradish, and dill.
Beat until creamy and smooth.
Stir in salmon and scallions.
Transfer to a small serving bowl and cover.
Chill in the refrigerator for a minimum of 1 hour or as much as 48 hours.
Before serving, let stand at room temperature for a least 15 minutes to soften and become easily spreadable.
nto a bowl with the Scotch whiskey and set aside.
Whip
he dash of salt and whiskey to taste (NOTE: Not all
Put the ice in a cocktail glass, and put the orange bitters over the ice.
Mix the dry vermouth, gin and whiskey, stir.
Strain into a chilled cocktail glass.
Rinse the chicken pieces; pat dry with paper toweling.
Season with salt and pepper (or other seasonings, to taste).
In skillet, brown chicken in butter for 15 minutes, turning to brown evenly.
Add 8 oz.
whisky to skillet, and then cover and simmer 30 to 35 minutes or until chicken is tender.
Remove chicken to serving platter and keep warm.
----ToPrepare Sauce----.
Skim fat from pan juices.
Add enough water to juices, if necessary, to measure 2/3 cup liquid.
Return to skillet and stir in mushrooms and green onions.< ...
Brand name ingredients are very, very important in this recipe, especially the condensed milk and the chocolate syrup.
It really tastes better when you use the better ingredients.
Pour the scotch into a blender and start adding ingredients, I added them in the following order; blending in between each addition (including a blend for each egg) Choclate essence, vanilla essence, cream, eggs, condensed milk.
Pour into a container (recipe makes approx 1 litre).
The recipe I adapted from suggests that you can store for up to 2 weeks, so I'm going to suggest you follow some very sound advice.