Type what you have

Ingredients

• ✓ whiskey
• mayonnaise
• ketchup
• tomato sauce

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!

By Lucia

Ingredients

• ✓ whiskey
• raisin
• brown sugar
• beef sirloin steak
• canola oil

Instructions

1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
3. 3 Heat canola oil in a large skillet over medium high heat.
4. 4 Transfer steaks and marinade to the hot skillet.
5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
7. 7 Serve the steaks with the raisins.

By moz

Ingredients

• ✓ whiskey
• ✓ whiskey
• apple cider
• honey
• apple cider vinegar
• brown sugar
• pork chop

Instructions

1. 1 Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
2. 2 Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
3. 3 Stir 3 tablespoons whiskey into apple cider glaze.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Place pork chops into a baking dish; brush with the apple cider glaze.
6. 6 Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

By Tess DeFevers Ehling

Ingredients

• ✓ whiskey
• water
• pineapple juice
• brown sugar
• onion
• teriyaki sauce
• soy sauce
• liquid smoke
• garlic
• rib-eye steak

Instructions

1. 1 Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
2. 2 Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
3. 3 Preheat an outdoor grill for high heat, and lightly oil grate.
4. 4 Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

By Victoria Champagne Benoit

Ingredients

• ✓ whiskey
• berry
• balsamic vinegar
• dijon mustard
• lemon juice
• honey
• brown sugar
• ginger
• shallot
• cayenne pepper
• chicken breast
• oil

Instructions

1. 1 Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
2. 2 Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
3. 3 Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
4. 4 Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
5. 5 Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

By Simon C

Ingredients

• ✓ whiskey
• onion
• roasted red pepper
• garlic
• turkey
• chipotle chili
• adobo sauce
• roasting bag
• turkey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir onion, roasted red peppers, whiskey, and garlic together in a bowl. Place mixture inside turkey cavity. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub 1/2 of the chipotles on the outside of the turkey, and place the rest inside the cavity. Place turkey into a roasting bag, close the bag according to the directions, and place into a roasting pan.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest in a warm area for 10 to 15 minutes before slicing.

By Dreamthief

Ingredients

• ✓ whiskey
• vegetable oil
• onion
• mushroom
• sour cream
• vegetable broth
• all-purpose flour
• chicken
• green bean
• salt
• black pepper
• onion ring
• pork gravy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour whiskey carefully into the hot skillet. Reduce heat to medium and let whiskey cook down, about 5 minutes.
3. 3 Whisk sour cream, vegetable broth, and flour together in a bowl. Stir into the skillet. Bring to a boil; reduce heat and simmer until sauce thickens, about 5 minutes.
4. 4 Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil.
5. 5 Bake in the preheated oven until heated through, about 30 minutes. Uncover and scatter onion rings on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Stir gravy into the hot casserole.

By Joey Joan

Ingredients

• ✓ whiskey
• onion
• green bell pepper
• carrot
• chicken breast
• orange juice
• brown sugar
• vinegar
• red pepper flakes
• ginger
• sesame oil
• water
• white rice
• butter
• orange juice
• cornstarch

Instructions

1. 1 Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
2. 2 While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
3. 3 Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

By TOCOYOTE

Ingredients

• ✓ whiskey
• granulated garlic
• salt
• italian seasoning
• black pepper
• chicken thigh
• butter
• butter
• shallot
• heavy cream
• dijon mustard
• maple syrup
• salt
• black pepper
• thyme

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
3. 3 Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
4. 4 Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
5. 5 Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
6. 6 Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

By thedailygourmet

Ingredients

• ✓ whiskey
• black pepper
• paprika
• onion powder
• liquid smoke
• garlic powder
• salt
• molasses
• worcestershire sauce
• honey
• brown sugar
• white vinegar
• tomato paste
• water
• onion
• vegetable oil
• red chile pepper
• black pepper
• baby back pork rib

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.
3. 3 Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.
4. 4 Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grates.
6. 6 Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.
7. 7 Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).

By Scott David Hibbard

Ingredients

• ✓ whiskey
• hamburger bun
• barbecue sauce
• olive oil
• brown sugar
• root beer
• balsamic vinegar
• nutmeg
• ginger
• cinnamon
• celery salt
• garlic salt
• onion powder
• mustard
• paprika
• black pepper
• kosher salt
• brown sugar
• root beer
• pork shoulder roast

Instructions

1. 1 Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
2. 2 The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
3. 3 Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
4. 4 Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
5. 5 Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
6. 6 Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

By strayredbolt

Ingredients

• ✓ whiskey
• ✓ whiskey
• mustard
• crimini mushroom
• shallot
• garlic
• olive oil
• black pepper
• salt
• bacon
• filet mignon steak
• heavy cream
• black pepper
• beef broth
• cajun seasoning
• bread crumb
• crab meat
• water
• shrimp stock
• green bell pepper
• celery
• garlic
• green onion
• onion
• olive oil

Instructions

1. 1 Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. 2 Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. 3 Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. 4 Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

By SUEZINOHIO

Ingredients

• ✓ whiskey
• egg
• white sugar
• vegetable oil
• anise oil
• all-purpose flour

Instructions

1. 1 In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
2. 2 Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.

By Kevin B

Ingredients

• ✓ whiskey
• egg
• ricotta cheese
• vanilla extract
• cinnamon
• sugar
• orange zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Ingredients

• ✓ whiskey
• sour apple schnapps

Instructions

1. 1 Pour whiskey and sour apple schnapps into a shot glass and serve.

By Dudelander

Ingredients

• ✓ whiskey
• sweet and sour mix

Instructions

1. 1 Pour whiskey and sweet and sour over ice cubes in a squat, old-fashioned glass.

By Patrick

Ingredients

• ✓ whiskey
• citron vodka
• lemon juice

Instructions

1. 1 Pour the vodka into a shaker, cover, and shake well. Pour the whiskey into a well chilled martini glass, followed by the vodka. Squeeze in a dash of lemon juice. Enjoy and savor.

By Gregg McGowan

Ingredients

• ✓ whiskey
• amaro liqueur
• lemon juice
• lemon-lime soda

Instructions

1. 1 Fill a cocktail shaker with ice; pour in whiskey, amaro liqueur, and lemon juice. Cover shaker and shake vigorously. Strain drink into a low boy cocktail glass. Top with lemon-lime soda.

By FrackFamily5 CACT

Ingredients

• ✓ whiskey
• beer
• grenadine syrup

Instructions

1. 1 Pour one pint glass of beer. Measure a shot of whiskey, and pour in. Top with 1/2 shot of grenadine.

By Amalia

Ingredients

• ✓ whiskey
• beer
• lemonade concentrate

Instructions

1. 1 In a gallon container, combine beer, lemonade concentrate and whiskey. Stir and serve over ice.

By MsMayberry

Ingredients

• ✓ whiskey
• orange liqueur
• lemon juice
• simple syrup
• ice

Instructions

1. 1 Pour whisky, orange liqueur, lemon juice, and simple syrup in a blender; add ice, cover, and blend until slushy consistency.

By Cally

Ingredients

• ✓ whiskey
• 7up
• ice

Instructions

1. 1 Pour 7UP and whiskey over ice in a glass and serve.

By 7UP

Ingredients

• ✓ whiskey
• triple sec
• sweet and sour mix
• cola

Instructions

1. 1 Pour the whiskey, triple sec, sweet and sour mix, and cola into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass over ice to serve.

By nettie

Ingredients

• ✓ whiskey
• ketchup
• brown sugar
• cocktail wiener

Instructions

1. 1 In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.

By Linda Hermsmeyer

Ingredients

• ✓ whiskey
• triple sec
• sweet and sour mix
• ice
• lemon-lime soda
• lemon

Instructions

1. 1 Combine whiskey, triple sec, and sweet and sour mix in a pint glass. Add ice and top with lemon lime soda.
2. 2 Garnish with lemon wheel.

By Allrecipes

Ingredients

• ✓ whiskey
• lemon
• orange liqueur
• simple syrup
• ice

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place lemon halves, cut-side up, on a baking sheet.
2. 2 Broil until lemon halves are blackened on the cut side, about 10 minutes. Allow lemons to cool enough to handle. Squeeze juice from the lemons into a measuring cup. Measure out 1 fluid ounce broiled lemon juice, reserving the rest for another use.
3. 3 Combine whiskey, orange liqueur, simple syrup, and 1 fluid ounce broiled lemon juice in a blender and add ice; cover and blend until slushy consistency. Pour drinks into glasses.

By Cally

Ingredients

• ✓ whiskey
• white sugar
• lemon juice
• water
• ice cube

Instructions

1. 1 Combine sugar and lemon juice in a short glass; stir until mostly dissolved. Mix in water and whiskey. Add ice.

By Jannell Nickols

Ingredients

• ✓ whiskey
• pineapple juice
• maraschino cherry
• juice
• lemon-lime soda

Instructions

1. 1 Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight.
2. 2 Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.

By kiwismom

Ingredients

• ✓ whiskey
• pecan
• milk chocolate
• dark chocolate
• sweetened condensed milk
• butter
• salt

Instructions

1. 1 Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
2. 2 Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
3. 3 Drain pecans, reserving 2 ounces of the whiskey, and set aside.
4. 4 Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
5. 5 Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
6. 6 Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
7. 7 Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.

By Bibi

Ingredients

• ✓ whiskey
• sugar
• coffee
• whipped cream

Instructions

1. 1 Place 1 tablespoon sugar on a plate or in a shallow bowl. Lightly wet rim of an Irish coffee glass with a moistened paper towel; dip rim in sugar to coat.
2. 2 Pour Irish whisky into the prepared glass; fill with coffee to within ½ inch of top. Stir in 1 teaspoon sugar; top with whipped cream.

By Allrecipes