5,132 flavor recipes

Black Russian Bundt cake made with yellow cake mix, chocolate pudding, vodka, and Kahlua, topped with a coffee liqueur glaze. A boozy, dense chocolate cocktail cake.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Classic coffee Irish cream liqueur with whiskey, Kahlua, and sweetened condensed milk ready in 1 minute. Shake, chill, and serve this creamy homemade holiday cocktail.

These savory Mediterranea muffins are super delicious, chunks of feta cheese, sun-dried tomatoes, olives, caramelized onions and roasted bell pepper are all in one bite. We are inspired by watching master chef Australia, they were making savory zucchini muffins; then we came out our own idea to make these savory Mediterranean zucchini muffins that are packed with flavors and yummy ingredients, ideal breakfast, snack or served as a side along with main course.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.

A classic cheesecake, topped with with orange scented sweetened sour cream and a cinnamon crust.

Cantaloupe Melba with sliced melon, raspberry sherbet, and a fresh raspberry Melba sauce. An elegant no-cook dessert with optional orange liqueur.

Grand Marnier chocolate pecan torte: a flourless ground-pecan chocolate cake laced with orange liqueur, glazed with silky chocolate ganache, and crowned with whipped cream rosettes and fresh orange slices. A showpiece dinner party dessert.

There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

Chicken breast turned out juicy, made my own seasoned bread crumbs by toasting some bread and using a food processor adding some Italian seasoning, salt and pepper, turned out a bit dark but awfully tasty. I used speck, a smoked prosciutto instead of the turkey ham and the flavors matched up well. I made a sauce by deglazing the pan with a bit of white wine. Overall a nice combination and quite easy to make.

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

This Barley with Sun-Dried Tomatoes and Scallions is a comforting and flavorful side dish that combines the nutty chewiness of pearl barley with the tangy richness of sun-dried tomatoes and the mild bite of scallions. Cooked in butter and seasoned simply with salt and pepper, it’s an easy yet satisfying addition to any meal. Perfect alongside roast veal and sautéed broccoli rabe, this dish brings a rustic elegance to the table.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Boozy frozen pie with an Oreo crust, coffee-spiked chocolate ice cream filling, and hot fudge topping. An adults-only dessert named after a beautiful barrier island.