Type what you have

Ingredients

• ✓ black pepper
• egg
• beef liver
• chicken liver
• corn oil
• chicken fat
• corn oil
• onion
• salt
• chicken fat

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
4. 4 Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
5. 5 Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

By LRUTENBERG

Ingredients

• ✓ black pepper
• ground pork
• onion
• garlic
• sage
• bread crumb
• kosher salt
• coriander
• thyme
• cayenne pepper
• nutmeg
• egg
• water
• puff pastry
• sesame seed

Instructions

1. 1 Place ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic wrap and form into a round roll. Refrigerate until ready to use.
2. 2 Whisk egg with water to make an egg wash.
3. 3 Separate semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
4. 4 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the long edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
6. 6 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
7. 7 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ black pepper
• vegetable oil
• water
• egg
• vegetable oil
• salt
• baking powder
• white sugar
• all-purpose flour
• salt
• garlic
• egg
• potato
• onion
• butter
• water
• chicken bouillon

Instructions

1. 1 Dissolve chicken bouillon in 1 tablespoon water.
2. 2 Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
4. 4 Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
5. 5 Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
7. 7 Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
8. 8 Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

By Kim Lehman

Ingredients

• ✓ black pepper
• olive oil
• water
• egg
• salt
• cayenne pepper
• kosher salt
• onion
• butter
• cabbage
• corned beef
• russet potato
• white vinegar
• egg
• water
• canola oil
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 To make the dough: Whisk flour, kosher salt, and baking powder together in a large bowl. Make a well in the center. Add oil, warm water, beaten egg, and vinegar. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. 2 Meanwhile, to make the filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, then transfer to a mixing bowl. Mash and set aside.
3. 3 Chop corned beef and cabbage into fine pieces.
4. 4 Melt butter in a large skillet over medium heat. Add onion, corned beef, cabbage, and kosher salt. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
5. 5 Transfer beef mixture to the bowl with mashed potatoes. Season with cayenne pepper, salt, and black pepper. Mix until combined, then let filling cool to room temperature.
6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone mats.
7. 7 Divide chilled dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
8. 8 Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water in a small bowl and brush egg wash over the opposite end and a little on the sides. Stretch dough to cover filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in filling; roll over so seam-side is on the bottom.
9. 9 Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut-end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
10. 10 Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
11. 11 Bake in the preheated oven until lightly golden brown, about 40 minutes. Let cool until just warm or room temperature.

By John Mitzewich

Ingredients

• ✓ black pepper
• raclette cheese
• thyme

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.
3. 3 Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!
4. 4 Sprinkle cheese with thyme and pepper to serve.

By Allrecipes Editorial Team

Ingredients

• ✓ black pepper
• ground beef
• garlic
• mustard seed
• sugar-based curing mixture

Instructions

1. 1 In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
2. 2 Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool.
3. 3 Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

By BEULAH MAE

Ingredients

• ✓ black pepper
• butter
• rosemary
• salt
• walnut

Instructions

1. 1 Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
2. 2 Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.

By California Walnuts

Ingredients

• ✓ black pepper
• bacon
• halibut
• toothpick

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until just beginning to brown but still soft. Set aside until cool enough to handle.
2. 2 Preheat the oven broiler.
3. 3 Season halibut with pepper. Wrap 1 bacon piece around each halibut cube and secure with a toothpick. Place on a baking sheet.
4. 4 Cook under the preheated broiler until fish is cooked through and bacon is crisp, about 5 minutes, turning halfway. Transfer to a platter and serve warm.

By ROBIN JOYE

Ingredients

• ✓ black pepper
• sour cream
• ranch dressing mix
• garlic powder
• jalapeno pepper

Instructions

1. 1 Mix sour cream, ranch dressing mix, black pepper, garlic powder, and jalapeno pepper in a bowl; refrigerate at least 2 hours to allow the flavors to mingle before serving.

By polecatt

Ingredients

• ✓ black pepper
• yukon gold potato
• olive oil
• salt
• malt vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 2 baking sheets in the oven and heat for about 10 minutes.
2. 2 Toss sliced potatoes in a bowl with olive oil, salt, and pepper.
3. 3 Remove baking sheets from the oven and arrange potato slices on top in a single layer.
4. 4 Bake in the preheated oven until potatoes are golden on the bottom, about 30 minutes. Remove from oven, drizzle with vinegar, and serve immediately.

By Kat

Ingredients

• ✓ black pepper
• olive oil
• lemon zest
• sea salt
• chicken wing

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26

Ingredients

• ✓ black pepper
• chickpea
• olive oil
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread garbanzo beans in a baking dish and pat dry with a paper towel.
3. 3 Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
4. 4 Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.

By thefmw

Ingredients

• ✓ black pepper
• coconut oil
• turmeric
• cayenne pepper
• ginger
• pumpkin seed

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
3. 3 Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.

By Buckwheat Queen

Ingredients

• ✓ black pepper
• ricotta cheese
• basil
• salt
• garlic powder
• red pepper flakes

Instructions

1. 1 Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

By Yoly

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
• cream cheese
• milk
• sour cream
• mayonnaise
• garlic

Instructions

1. 1 Beat cream cheese, milk, sour cream, mayonnaise, garlic, and ground black pepper together in a bowl with an electric mixer.

By Kristin

Ingredients

• ✓ black pepper
• pear
• blue cheese
• cream
• phyllo tart shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together pear, blue cheese, and cream in a baking dish. Season with pepper. Spoon mixture into phyllo shells.
3. 3 Bake in the preheated oven for 15 minutes. Serve warm.

By BOLLIVEB

Ingredients

• ✓ black pepper
• olive oil
• balsamic vinegar
• garlic powder
• salt
• dandelion green

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
3. 3 Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.

By Shanda

Ingredients

• ✓ black pepper
• popcorn kernel
• butter
• sesame oil
• parmesan cheese
• salt

Instructions

1. 1 Pop popcorn in a hot air popper or microwave popper according to manufacturer's instructions. Pour into a large bowl.
2. 2 Mix butter and sesame oil together in a small bowl. Drizzle over popcorn. Add Parmesan cheese, salt, and pepper; toss well to coat.

By Tukaussey

Ingredients

• ✓ black pepper
• edamame
• soybean
• olive oil
• garlic
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.

By My Hot Southern Mess

Ingredients

• ✓ black pepper
• goat cheese
• apple
• thyme
• oregano
• french bread

Instructions

1. 1 Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
2. 2 Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
3. 3 Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

By CrdsGrl

Ingredients

• ✓ black pepper
• snow pea
• cream cheese
• salmon
• garlic salt
• dill weed

Instructions

1. 1 Split each snow pea down one seam.
2. 2 Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

By Allrecipes Member

Ingredients

• ✓ black pepper
• goat cheese
• prosciutto
• fig
• basil

Instructions

1. 1 Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
2. 2 Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
3. 3 Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

By SunnyDaysNora

Ingredients

• ✓ black pepper
• pork belly
• paprika
• kosher salt
• olive oil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Season pork belly all over with smoked paprika, salt and black pepper.
3. 3 Wrap pork in parchment paper; wrap a second time in aluminum foil; wrap a third time in another sheet of aluminum foil.
4. 4 Place pork packet in a baking dish.
5. 5 Bake in the preheated oven until tender, about 6 hours. Let cool in wrappings to room temperature; place cooled packet in the refrigerator and chill for 8 hours to overnight.
6. 6 Unwrap chilled pork; reserve any rendered fat that falls away when unwrapping pork.
7. 7 Cut pork into 6 equal portions. Cut 1/8x1/8-inch slashes in the fat-side of pork. Season with salt.
8. 8 Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat-side down, in hot fat; cook until browned on all sides and heated through, 5 to 10 minutes.
9. 9 Transfer pork belly to a plate, drizzle with olive oil, and season with pepper.

By John Mitzewich

Ingredients

• ✓ black pepper
• russet potato
• olive oil
• salt
• chili powder
• curry powder
• coriander seed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
3. 3 Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
4. 4 Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

By jen

Ingredients

• ✓ black pepper
• olive oil
• garlic
• red pepper flakes
• parsley
• oregano
• salt

Instructions

1. 1 Stir olive oil, garlic, red pepper flakes, parsley, oregano, kosher salt, and black pepper together in a small bowl; marinate at room temperature for 30 minutes.

By nairie

Ingredients

• ✓ black pepper
• apricot preserves
• horseradish
• mustard
• cream cheese

Instructions

1. 1 In a medium bowl combine apricot preserves, horseradish, mustard, and black pepper. Taste mixture and add more horseradish, mustard, and pepper to taste. Cover and chill mixture 8 hours to overnight.
2. 2 When ready to serve, place the cream cheese on a serving plate and pour apricot mixture over cream cheese. Serve with a basket of your favorite crackers.

By Jen Hartnett

Ingredients

• ✓ black pepper
• blue cheese
• cream cheese
• kosher salt
• heavy cream

Instructions

1. 1 Combine blue cheese and cream cheese in the bowl of a food processor; purée until completely smooth. Transfer to a bowl; season with salt and pepper.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Lift your beater (or whisk if beating by hand) straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into blue cheese mixture, stirring until creamy with no lumps.
3. 3 Fit a piping bag with a coupler and round tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon blue cheese mixture into the bag. Gather edges and twist together to begin piping as desired.

By LittlemanKeagan

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
• baguette
• olive oil
• tomato
• basil
• garlic
• salt

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
3. 3 Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.
4. 4 Divide tomato mixture evenly over toasted bread. Serve immediately.

By Hunt's