Type what you have

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
• cheddar cheese
• yogurt
• green onion
• mayonnaise
• horseradish

Instructions

1. 1 Stir Cheddar cheese, yogurt, green onions, mayonnaise, horseradish, and black pepper together in a bowl; refrigerate until chilled, at least 1 hour.

By Phyllis Cook Sliger

Ingredients

• ✓ black pepper
• pickled herring fillet
• yogurt
• onion
• cucumber
• yellow mustard
• white sugar

Instructions

1. 1 Cut herring fillets into small pieces and place in a bowl. Add yogurt, onion, pickled cucumber, mustard, black pepper, and sugar; mix well to combine.
2. 2 Cover with plastic wrap and chill before serving so the flavors can develop, at least 3 hours.

By Olenka

Ingredients

• ✓ black pepper
• tuna
• mayonnaise
• green onion
• red bell pepper
• balsamic vinegar
• garlic salt
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.
3. 3 Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.
4. 4 Garnish with reserved green onions and a dash of black pepper before serving.

By La Cocina de Redondita

Ingredients

• ✓ black pepper
• all-purpose flour
• salt
• paprika
• garlic powder
• vegetable oil
• calamari ring
• cocktail sauce
• lemon

Instructions

1. 1 Stir flour, 2 teaspoons salt, paprika, garlic powder, and black pepper together in a shallow bowl.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Press calamari rings into flour mixture until evenly coated, shaking off excess.
4. 4 Fry calamari rings, in batches, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Sprinkle with salt. Serve calamari with cocktail sauce and lemon wedges. Repeat with remaining calamari rings.

By Shelby

Ingredients

• ✓ black pepper
• bacon
• pizza dough
• yellow onion
• fromage blanc
• creme fraiche
• nutmeg
• salt
• cayenne pepper

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.
2. 2 Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.
3. 3 Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
4. 4 Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
5. 5 Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

By John Mitzewich

Ingredients

• ✓ black pepper
• cheddar cheese
• swiss cheese
• parmesan cheese
• cornstarch
• irish stout beer
• steak sauce
• worcestershire sauce
• garlic powder
• hot pepper sauce
• mustard

Instructions

1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
4. 4 Season with black pepper to taste.

By Chef Tarek

Ingredients

• ✓ black pepper
• chickpea
• olive oil
• lemon juice
• tahini
• garlic
• jalapeno pepper
• jalapeno pepper liquid
• cayenne pepper
• cumin
• oregano

Instructions

1. 1 In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
2. 2 Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

By FLCRACKER

Ingredients

• ✓ black pepper
• all-purpose flour
• water
• chicken liver
• heavy cream
• onion
• egg
• butter
• salt
• nutmeg

Instructions

1. 1 Preheat oven to 390 degrees F (200 degrees C).
2. 2 Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
3. 3 Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
4. 4 Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

By MarianneK

Ingredients

• ✓ black pepper
• potato
• salt
• all-purpose flour
• salt
• sour cream
• baking soda
• water
• butter
• onion
• button mushroom

Instructions

1. 1 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 25 minutes. Drain potatoes and mash; season with salt and pepper.
2. 2 Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
3. 3 Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
4. 4 Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
5. 5 Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

By Natasha Titanov

Ingredients

• ✓ black pepper
• asparagus
• onion
• vegetable broth
• butter
• all-purpose flour
• salt
• vegetable broth
• soy milk
• yogurt
• lemon juice
• parmesan cheese

Instructions

1. 1 Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. 2 Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. 3 Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. 4 Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

By Nanook

Ingredients

• ✓ black pepper
• olive oil
• chorizo sausage
• green onion
• salt
• long-grain white rice
• goat cheese
• egg
• parsley
• garlic
• cumin
• blood orange
• cayenne pepper
• piquillo pepper
• almond

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
3. 3 Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
4. 4 Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

By John Mitzewich

Ingredients

• ✓ black pepper
• butter
• irish stout beer
• kosher salt
• white sugar
• all-purpose flour
• egg
• cheddar cheese
• cayenne pepper
• olive oil
• leek
• kosher salt
• water
• green onion
• lemon juice
• mascarpone cheese

Instructions

1. 1 Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
3. 3 Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
4. 4 Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
5. 5 Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
6. 6 Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
7. 7 Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
8. 8 Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
9. 9 Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
10. 10 Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
11. 11 Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
12. 12 Serve cheese puffs with spread.

By John Mitzewich

Ingredients

• ✓ black pepper
• ✓ black pepper
• basil
• salt
• worcestershire sauce
• balsamic vinegar
• lime
• olive oil
• cherry tomato
• cayenne pepper
• oregano
• cumin
• salt
• garlic
• jalapeno pepper
• green onion
• red bell pepper
• cucumber
• tomato

Instructions

1. 1 Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
2. 2 Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
3. 3 Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
4. 4 Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
5. 5 Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

By John Mitzewich

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