Type what you have

Ingredients

• ✓ black pepper
• date
• pine nut
• red wine
• honey

Instructions

1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Ingredients

• ✓ black pepper
• mozzarella ball
• basil leaf
• cherry tomato
• salt

Instructions

1. 1 Wrap each mozzarella ball with a basil leaf.
2. 2 Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

By ErinCC

Ingredients

• ✓ black pepper
• all-purpose flour
• salt
• white wine
• olive oil
• parmigiano-reggiano cheese

Instructions

1. 1 Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
2. 2 Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
4. 4 Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
5. 5 Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
6. 6 Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

By John Mitzewich

Ingredients

• ✓ black pepper
• scallop
• prosciutto
• toothpick
• olive oil
• white wine

Instructions

1. 1 Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
2. 2 Heat oil in a large skillet over medium-high heat. Add scallops and cook for about 2 minutes per side, seasoning each side with pepper as they cook. Drizzle wine over scallops and cook until opaque all the way through, 1 to 2 minutes.
3. 3 Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.

By KFEATHER

Ingredients

• ✓ black pepper
• butter
• prosciutto
• parmesan cheese
• baguette
• pine nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
3. 3 Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
4. 4 Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

By MISS AMY

Ingredients

• ✓ black pepper
• egg
• brown mustard
• salad dressing
• mayonnaise
• salt
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.

By casaroble

Ingredients

• ✓ black pepper
• vegetable oil
• buttermilk
• all-purpose flour
• salt
• oregano
• squid

Instructions

1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Ingredients

• ✓ black pepper
• baguette
• tomato
• basil
• red onion
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
3. 3 Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
4. 4 Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

By liamsgm

Ingredients

• ✓ black pepper
• puff pastry
• olive oil
• cayenne pepper
• salt
• cheddar cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Unfold puff pastry into a flat sheet and brush olive oil over top. Season with salt, pepper, and cayenne pepper.
3. 3 Sprinkle Cheddar and 1/4 cup Parmigiano-Reggiano all over dough to cover. Cover with a piece of plastic wrap. Press on the plastic wrap with your fingers to push cheese and seasonings firmly into the dough, or place a sheet pan over top and press down. Remove and discard plastic wrap.
4. 4 Cut dough along the seams into thirds with a pizza cutter or sharp knife, then cut each third lengthwise into thirds again for a total of nine strips.
5. 5 Pick up one strip and place it seasoned-side down onto the work surface. Twist it from both ends eight to nine times to make a rolled tube of dough with the seasoning facing out. Place onto the prepared baking sheet and repeat with remaining strips.
6. 6 Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over cheese sticks. Roll sticks lightly to even up their shapes; pick up and press any dropped cheese onto the surfaces.
7. 7 Bake in the preheated oven for about 10 minutes, then flip and bake until sticks are browned and crisp and hold their shape without drooping when lifted, 10 to 20 more minutes.
8. 8 Cool on a wire rack before serving.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ black pepper
• olive oil
• garlic
• balsamic vinegar
• parmesan cheese
• oregano

Instructions

1. 1 Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

By Jill

Ingredients

• ✓ black pepper
• bread stuffing mix
• spinach
• egg
• parmesan cheese
• butter
• garlic powder
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine stuffing mix, spinach, eggs, Parmesan cheese, melted butter, garlic powder, Italian seasoning, and black pepper in a large bowl; mix well. Use your hands to shape spinach mixture into walnut-sized balls and place on a baking sheet.
3. 3 Bake in the preheated oven until heated through and browned, about 20 minutes.

By JEN VINYARD

Ingredients

• ✓ black pepper
• grape tomato
• mozzarella cheese
• olive oil
• basil
• salt
• toothpick

Instructions

1. 1 Gather all ingredients.
2. 2 Toss tomatoes, mozzarella, olive oil, basil, salt, and pepper together in a bowl until well coated.
3. 3 Skewer one tomato and one piece of mozzarella on each toothpick.

By Jessi

Ingredients

• ✓ black pepper
• basil
• watermelon
• mozzarella cheese
• olive oil
• balsamic vinegar
• salt

Instructions

1. 1 Trim basil leaves into small circles about 1 inch in diameter.
2. 2 Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
3. 3 Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

By Nicole Cox

Ingredients

• ✓ black pepper
• tomato
• basil
• parmesan cheese
• olive oil
• garlic
• seasoning salt

Instructions

1. 1 In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

By tlmcmillanhotmailcom

Ingredients

• ✓ black pepper
• butter
• shallot
• pea
• salt
• mint
• ciabatta bread
• olive oil
• garlic

Instructions

1. 1 Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
2. 2 Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
4. 4 Remove from oven and spread with pea mixture. Serve immediately.

By alex

Ingredients

• ✓ black pepper
• baguette
• olive oil
• garlic
• tomato
• salt
• basil
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Brush bread slices lightly with olive oil; place on a baking sheet. Broil until toasted, about 3 minutes. Watch carefully. Rub each crostini with cut-side of a halved garlic clove.
3. 3 Toss tomatoes in a bowl with a drizzle of olive oil; season with salt and black pepper.
4. 4 Place crostini on a serving tray. Top each with 1 slice mozzarella cheese, spoonful of tomatoes, and fresh basil.

By ELEANOR1052

Ingredients

• ✓ black pepper
• turkey sausage
• mozzarella cheese
• baking mix
• green bell pepper
• onion
• pizza sauce
• garlic powder
• italian seasoning
• kosher salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. 2 Mix Italian sausage, shredded mozzarella, baking mix, green bell pepper, yellow onion, ½ cup pizza sauce, garlic powder, Italian seasoning, salt, and ½ teaspoon pepper together in a large mixing bowl until well combined.
3. 3 Roll sausage mixture into 1-inch balls; arrange on the prepared baking sheet.
4. 4 Bake pizza balls in the preheated oven until lightly browned, about 23 to 25 minutes. Serve hot with remaining pizza sauce for dipping.

By Kathy

Ingredients

• ✓ black pepper
• pine nut
• basil
• oregano
• great northern bean
• garlic
• lime juice
• tomato
• sea salt
• olive oil

Instructions

1. 1 Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
2. 2 Refrigerate at least 2 hours or overnight to blend the flavors before serving.

By KellyCo

Ingredients

• ✓ black pepper
• ricotta cheese
• turkey sausage
• egg
• mozzarella cheese
• parmesan cheese
• parsley
• prosciutto
• pizza dough
• egg
• water

Instructions

1. 1 Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
4. 4 Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
5. 5 Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
6. 6 Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
7. 7 Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

By myjo

Ingredients

• ✓ black pepper
• butternut squash
• salt
• cayenne pepper
• mascarpone cheese
• egg yolk
• parmesan cheese
• wonton wrapper
• butter
• garlic
• sage
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place mashed squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until filling is combined.
3. 3 Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton.
4. 4 Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
5. 5 Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic.
6. 6 Meanwhile, bring a saucepan of lightly salted water to a boil. Drop filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
7. 7 Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
8. 8 Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

By John Mitzewich

Ingredients

• ✓ black pepper
• butter
• zucchini
• onion
• salt
• garlic powder
• basil
• oregano
• mozzarella cheese
• egg
• crescent roll
• mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add zucchini and onion; cook and stir until tender, about 10 minutes. Add salt, black pepper, garlic powder, basil, and oregano; stir to coat.
3. 3 Whisk cheese and eggs together in a bowl; stir in zucchini mixture.
4. 4 Divide crescent dough into two rectangles; press into bottom and slightly up sides of an 8x12-inch baking dish to form crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
5. 5 Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

By Kate

Ingredients

• ✓ black pepper
• bread
• garlic
• tomato
• ricotta salata
• olive oil
• balsamic vinegar
• red onion
• basil
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
2. 2 Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
3. 3 Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

By KSANFORD

Ingredients

• ✓ black pepper
• whole grain artisan bread
• tomato
• sun-dried tomato
• garlic
• olive oil
• balsamic vinegar
• basil
• salt
• mozzarella cheese

Instructions

1. 1 Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
2. 2 Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
3. 3 Broil the bread until slightly brown, about 1 to 2 minutes.
4. 4 Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
5. 5 Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.

By MakeItHealthy

Ingredients

• ✓ black pepper
• tomato
• sun-dried tomato
• garlic
• olive oil
• balsamic vinegar
• basil
• salt
• baguette
• mozzarella cheese

Instructions

1. 1 Preheat the oven on broiler setting.
2. 2 In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. 3 Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. 4 Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. 5 Broil for 5 minutes, or until the cheese is melted.

By Loll

Ingredients

• ✓ black pepper
• red wine vinegar
• water
• corn oil
• sugar
• onion
• parsley
• basil
• garlic
• salt
• mushroom
• red bell pepper

Instructions

1. 1 Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

By NONA

Ingredients

• ✓ black pepper
• cherry tomato
• balsamic vinegar
• olive oil
• basil
• cayenne pepper
• salt
• bread
• olive oil
• swordfish
• grapeseed oil

Instructions

1. 1 Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
3. 3 Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
4. 4 Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
5. 5 Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
6. 6 Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

By John Mitzewich

Ingredients

• ✓ black pepper
• bread
• olive oil
• mushroom
• green onion
• garlic
• salt
• parsley
• tomato
• balsamic vinegar
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
2. 2 Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
3. 3 Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
4. 4 While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
5. 5 Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
6. 6 Return to the oven and broil until heated through and cheese has melted, about 5 minutes.

By Delray

Ingredients

• ✓ black pepper
• bread
• olive oil
• tomato
• basil
• parmesan cheese
• garlic
• balsamic vinegar
• olive oil
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, about 5 to 10 minutes, turning halfway through.
3. 3 Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
4. 4 Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
5. 5 Spoon tomato mixture onto toasted bread slices.
6. 6 Serve immediately and enjoy!

By Kathy Bias

Ingredients

• ✓ black pepper
• tomato
• garlic
• shallot
• basil
• lemon juice
• salt
• olive oil
• garlic
• olive oil
• bread

Instructions

1. 1 In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
2. 2 Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
3. 3 Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.

By Doreen

Ingredients

• ✓ black pepper
• bread crumb
• parmesan cheese
• italian seasoning
• salt
• basil
• garlic powder
• onion powder
• flour
• egg
• eggplant
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
2. 2 Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a tray and let rest for 5 minutes.
3. 3 Preheat an air fryer to 370 degrees F (185 degrees C).
4. 4 Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more.
5. 5 Top each eggplant round with marinara sauce and 1 slice of mozzarella cheese. Place the basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.
6. 6 Serve hot and enjoy!

By Yoly