Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ whiskey
• water
• honey
• clove
• cinnamon stick
• lemon
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Pour boiling water, whiskey, and honey into a mug.
3. 3 Add cloves, cinnamon, and lemon slice. Let steep 5 minutes for flavors to blend. Sprinkle with nutmeg (if using) before serving.

By SWIZZLESTICKS

Ingredients

• ✓ whiskey
• all-purpose flour
• brown sugar
• egg
• butter
• vanilla extract
• salt

Instructions

1. 1 Beat butter and sugar together. Add eggs, one at a time, beating well after each addition. Beat in vanilla, salt, and whiskey.
2. 2 Add flour in small batches and mix by hand after each addition.
3. 3 Cover and refrigerate dough overnight.
4. 4 Lightly grease and heat the cookie iron over a gas burner set to medium heat. Roll about 1 tablespoon of dough into a small cigar-like shape. Place dough on the preheated iron and press together. Cook until golden, about 30 seconds per side. Remove cookie from the iron and let cool.

By Linda Housner

Ingredients

• ✓ whiskey
• egg yolk
• sour cream
• sugar
• vanilla extract
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
3. 3 Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

By Dianne B

Ingredients

• ✓ whiskey
• egg yolk
• egg
• white sugar
• salt
• vanilla extract
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Whisk egg yolks, egg, sugar, whiskey, salt, and vanilla together in a bowl. Stir in 2 cups flour. If dough is sticky, stir in remaining 1/2 cup flour. Knead dough on a lightly floured surface for 5 minutes. Divide into thirds and cover with plastic wrap.
2. 2 Heat 1 inch oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Working with one piece of dough at a time, roll on a lightly floured surface until paper-thin. Cut into parallelograms (long diamonds); use a sharp paring knife to cut a slot in the center of each, and pull one point of the diamond through the slot. Repeat to make remaining cookies.
4. 4 Fry two to four pieces at a time, depending on the size of your pan, until crisp but not browned, 5 to 10 seconds per side. Drain on paper towels and dust with confectioners' sugar when cool.

By Sue Peters

Ingredients

• ✓ whiskey
• ✓ whiskey
• brown sugar
• instant espresso powder
• all-purpose flour
• baking soda
• salt
• nutmeg
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• white chocolate

Instructions

1. 1 Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
2. 2 Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
3. 3 Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
5. 5 Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
6. 6 Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ whiskey
• raisin
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• orange peel
• caraway seed
• buttermilk
• butter
• butter

Instructions

1. 1 Place raisins into a small bowl. Pour in whiskey and allow to soak, 8 hours to overnight.
2. 2 The next day, strain raisins, reserving whiskey. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
3. 3 Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl. Stir in drained raisins, orange peel, and caraway seeds. Beat in buttermilk and 1/4 cup melted butter until incorporated and batter is thick. Transfer to the prepared casserole dish.
4. 4 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
5. 5 Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.

By Kerri Klein

Ingredients

• ✓ whiskey
• raisin
• lemon zest
• butter
• brown sugar
• egg yolk
• egg white
• all-purpose flour
• salt
• clove
• baking powder
• confectioners sugar
• lemon

Instructions

1. 1 Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.
3. 3 Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.
4. 4 In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.
5. 5 To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.

By MARBALET

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