Type what you have

Ingredients

• ✓ pepper
• baking potato
• olive oil
• garlic salt
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little. Coat each potato with olive oil by placing in the bag, and moving it around. Remove from the bag, and dip into the seasoning. Rub seasoning into the potato to coat. Place the potatoes directly on the oven rack.
3. 3 Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.

By Mama's Cooking 4_3

Ingredients

• ✓ pepper
• artichoke
• butter
• garlic
• salt

Instructions

1. 1 Fill the pan with enough water to cover bottom. Bring to a boil over medium heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves; season with salt and pepper.
2. 2 When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam until tender, about 25 to 30 minutes.

By Shai

Ingredients

• ✓ pepper
• yellow squash
• olive oil
• garlic
• salt

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut squash horizontally into 1/4-inch to 1/2-inch thick slices so that you have nice long strips that won't fall through the grill.
3. 3 Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush slices of squash with garlic oil and season to taste with salt and pepper.
4. 4 Grill squash slices for 5 to 10 minutes per side, or until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

By Sarah Stephan

Ingredients

• ✓ pepper
• broccoli coleslaw mix
• cole slaw dressing
• dried cranberry
• pistachio nut
• salt

Instructions

1. 1 In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper. Mix well, cover and refrigerate until ready to serve.

By Debbie F.

Ingredients

• ✓ pepper
• ground pork
• pork liver
• onion
• salt
• sausage casing

Instructions

1. 1 Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

By Tina

Ingredients

• ✓ pepper
• olive oil
• green bean
• onion salt
• garlic salt
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Add green beans, onion salt, garlic salt, garlic powder, and black pepper to the skillet.
3. 3 Cook and stir green beans until desired tenderness is reached, 5 to 10 minutes.
4. 4 Serve hot and enjoy!

By Cookin Ray

Ingredients

• ✓ pepper
• corn
• cream-style corn
• sour cream
• corn muffin mix
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
2. 2 In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

By LOVE2COOK2

Ingredients

• ✓ pepper
• egg
• all-purpose flour
• zucchini
• margarine
• salt

Instructions

1. 1 Place beaten eggs in a bowl. Place flour on a dish. Dip zucchini in the eggs, then dredge in the flour to coat.
2. 2 Melt margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

By DeAnna L

Ingredients

• ✓ pepper
• pan drippings
• all-purpose flour
• milk
• water
• salt

Instructions

1. 1 Immediately after removing roasted meat from its pan, drain off drippings, reserving 2 tablespoons in the pan.
2. 2 Sprinkle flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in water.
3. 3 Increase heat to medium-high; cook, stirring constantly, until gravy thickens, about 10 minutes. Season with salt and pepper.

By dlkg

Ingredients

• ✓ pepper
• potato
• water
• evaporated milk
• butter
• salt

Instructions

1. 1 Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
2. 2 Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

By Rosemary

Ingredients

• ✓ pepper
• butter
• cherry tomato
• basil
• white sugar
• salt

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until tomatoes have just started to blister.

By SunnyByrd

Ingredients

• ✓ pepper
• bacon
• garlic
• red pepper flakes
• green bean
• salt

Instructions

1. 1 Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
2. 2 Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.

By Cheryl Leiser Harding

Ingredients

• ✓ pepper
• olive oil
• garlic
• tomato
• basil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over low heat; add garlic and sauté until tender, about 2 minutes.
3. 3 Stir in crushed tomatoes, basil, salt, and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Serve immediately.

By LIAROSE

Ingredients

• ✓ pepper
• butter
• olive oil
• brussels sprout
• lemon juice
• salt

Instructions

1. 1 Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
2. 2 Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
3. 3 Season with salt and pepper and serve.

By John Mitzewich

Ingredients

• ✓ pepper
• chicken broth
• spinach
• cheese tortellini
• basil
• garlic powder
• salt

Instructions

1. 1 Combine chicken broth and spinach in a large pot over high heat; bring to a boil.
2. 2 Reduce heat to medium-low and stir in tortellini; cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 to 5 minutes. Season with basil, garlic powder, salt, and pepper.

By Nicole

Ingredients

• ✓ pepper
• olive oil
• cherry tomato
• grape tomato
• salt
• garlic
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon olive oil in a 12-inch frying pan over medium-high heat until oil starts to smoke.
3. 3 Add tomatoes to hot oil; season with salt and pepper. Sauté, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes.
4. 4 Stir in garlic and continue shaking the pan until garlic is fragrant.
5. 5 Remove from heat; stir in fresh basil and remaining 1 tablespoon olive oil.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pepper
• russet potato
• butter
• sour cream
• salt
• shrimp
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
3. 3 Lay potatoes on their sides and slice off the top third. Use a spoon to scoop out all of the flesh from both potatoes and tops; place flesh into a large mixing bowl. Return emptied potato shells and tops to the baking sheet.
4. 4 Add softened butter to potato flesh. Mix on medium to high speed with an electric mixer until well combined. Mix in sour cream, salt, and pepper.
5. 5 Set four shrimp aside; roughly chop remaining shrimp. Stir chopped shrimp and Cheddar cheese into potato mixture until combined; spoon into potato shells, molding it high. Spoon any filling overflow into potato tops. Slice four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.
6. 6 Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

By Rebekah Rose Hills

Ingredients

• ✓ pepper
• green bean
• fennel bulb
• olive oil
• basil
• salt
• feta cheese

Instructions

1. 1 Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. 2 Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

By FOXLAIRFARM

Ingredients

• ✓ pepper
• bacon
• almond
• garlic
• brussels sprout
• red wine vinegar
• salt

Instructions

1. 1 Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
2. 2 Add almonds and garlic to drippings in the skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Off heat, stir in bacon; season with salt and black pepper.

By Boomdog02

Ingredients

• ✓ pepper
• russet potato
• onion
• all-purpose flour
• egg
• oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
3. 3 Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2-inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
4. 4 Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
5. 5 Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
6. 6 Serve hot and enjoy!

By your mom

Ingredients

• ✓ pepper
• collard green
• ham hock
• chicken broth
• water
• white vinegar
• salt

Instructions

1. 1 Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

By SOUTHERNGIRL3

Ingredients

• ✓ pepper
• bacon
• yellow squash
• onion
• jalapeno pepper
• soy sauce
• salt

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving bacon drippings in the skillet.
2. 2 Add squash, onion, and jalapeño to the skillet. Fry until tender, but still firm, stirring frequently. Crumble bacon into the skillet; season with soy sauce, salt, and pepper. Stir to blend in seasonings and serve.

By ANN_GIRL

Ingredients

• ✓ pepper
• sweet potato
• butter
• brown sugar
• cumin
• cayenne pepper
• salt

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Divide sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil.
3. 3 Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper.
4. 4 Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
5. 5 Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are golden, tender, and cooked through, 20 to 30 minutes.

By teetee830

Ingredients

• ✓ pepper
• olive oil
• sausage
• egg
• sweet potato
• salt
• salsa
• avocado

Instructions

1. 1 Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
2. 2 While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
3. 3 Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
4. 4 While the eggs poach, cut the sweet potato into noodles using a spiralizer.
5. 5 Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
6. 6 Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
7. 7 Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.

By Eggland's Best

Ingredients

• ✓ pepper
• eggplant
• salt
• tomato
• zucchini
• yellow onion
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Place baby eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes.
3. 3 Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper.
4. 4 Rinse baby eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven until vegetables are tender, about 30 minutes.

By homecook626

Ingredients

• ✓ pepper
• broccoli
• yellow bell pepper
• montreal steak seasoning
• chili powder
• garlic powder
• salt
• olive oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
3. 3 Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.

By Kelly H

Ingredients

• ✓ pepper
• great northern bean
• water
• carrot
• onion
• ham
• ketchup
• salt

Instructions

1. 1 In a large bowl, combine the beans with the water, cover and let soak overnight.
2. 2 In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

By Chris Davis

Ingredients

• ✓ pepper
• bacon
• okra
• onion
• green pepper
• celery
• tomato
• salt

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned and crisp. Drain; crumble bacon onto a plate and set aside.
2. 2 Add okra, onion, pepper, and celery to the pan; sauté until tender. Add tomatoes, salt, and pepper; cook and stir until tomatoes are heated through.
3. 3 Garnish with crumbled bacon.

By GWYNN

Ingredients

• ✓ pepper
• potato
• cauliflower
• butter
• all-purpose flour
• heavy cream
• swiss cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 In a pot with enough water to cover, boil potatoes for 10 minutes, or until tender but still firm. Drain, and set aside.
3. 3 In a pot, place cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
4. 4 Melt butter in a saucepan over medium heat, and whisk in flour. Gradually stir in heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
5. 5 Arrange potatoes and cauliflower in the prepared casserole dish. Pour cream sauce over potatoes and cauliflower, and sprinkle with remaining Swiss cheese.
6. 6 Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

By PRIMARYGR

Ingredients

• ✓ pepper
• potato
• bacon
• american cheese
• onion
• mayonnaise
• salt
• black olive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
2. 2 Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
3. 3 At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
4. 4 Stir potatoes, cheese, onion, mayonnaise, salt, and pepper together in a large bowl; spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
5. 5 Bake in the preheated oven until golden brown, about 1 hour.

By Tom