Type what you have

Ingredients

• ✓ black pepper
• green pea
• heavy cream
• butter
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
3. 3 Drain peas and transfer to a blender or large food processor. Add cream, butter, salt , and pepper; process until blended, but still thick with small pieces of peas.
4. 4 Adjust seasonings to taste, and serve immediately.

By Stella

Ingredients

• ✓ black pepper
• swiss chard
• olive oil
• raisin
• pine nut
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.

By Allrecipes Member

Ingredients

• ✓ black pepper
• potato
• onion
• egg
• rolled oat
• oil
• salt

Instructions

1. 1 Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
2. 2 Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
3. 3 Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.

By Lena

Ingredients

• ✓ black pepper
• sour cream
• mayonnaise
• horseradish
• cider vinegar
• mustard powder
• cayenne pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sour cream, mayonnaise, horseradish, vinegar, mustard powder, and cayenne pepper together in a small bowl until well smooth and creamy. Season to taste with salt and pepper.

By CAROL46

Ingredients

• ✓ black pepper
• red cabbage
• onion
• apple
• lemon
• vegetable oil
• white sugar
• salt

Instructions

1. 1 Bring 1 quart water to a boil in a large pot; add cabbage and cook until softened, 2 to 4 minutes. Drain.
2. 2 Mix cabbage, onion, apple, lemon juice, and oil. Season with sugar, salt, and pepper.

By Lilla

Ingredients

• ✓ black pepper
• butter
• brown sugar
• white sugar
• yellow mustard
• egg
• salt
• cider vinegar

Instructions

1. 1 Melt butter in a saucepan over low heat; remove from heat.
2. 2 Whisk brown sugar, white sugar, mustard, egg, salt, and pepper together in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.
3. 3 Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.

By Anna Murray

Ingredients

• ✓ black pepper
• potato
• onion
• sugar
• mustard
• salt
• cider vinegar
• vegetable oil

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 just tender, about 15 minutes; drain.
2. 2 Put potatoes into a large bowl; add onion and stir.
3. 3 Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
4. 4 Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
5. 5 Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

By KFREESE

Ingredients

• ✓ black pepper
• potato
• butter
• sour cream
• cabbage
• green onion
• garlic
• salt

Instructions

1. 1 Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
2. 2 Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.

By MORGANLF

Ingredients

• ✓ black pepper
• potato
• bacon
• white sugar
• flour
• water
• white wine vinegar
• green onion
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.
2. 2 While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.
3. 3 Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.
4. 4 Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

By April

Ingredients

• ✓ black pepper
• red cabbage
• green apple
• white sugar
• butter
• apple cider vinegar
• water
• salt
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat.
3. 3 Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours.
4. 4 Enjoy!

By Sara Nolan Jennings

Ingredients

• ✓ black pepper
• navy bean
• water
• vegetable broth
• tomato paste
• maple syrup
• worcestershire sauce
• apple cider vinegar
• brown sugar
• garlic powder
• salt

Instructions

1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

Ingredients

• ✓ black pepper
• potato
• bacon
• onion
• all-purpose flour
• white sugar
• salt
• celery seed
• water
• white vinegar

Instructions

1. 1 Place potatoes in 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, cool, and slice thin.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving drippings.
3. 3 Sauté onions in bacon drippings over medium heat until they are golden brown.
4. 4 Whisk flour, sugar, salt, celery seed, and pepper together in a small bowl; stir into onions and cook until bubbling, then remove from heat. Stir in water and vinegar; bring to a boil over medium heat, stirring constantly, and simmer for one minute. Gently stir bacon and sliced potatoes into the onion mixture until potatoes are heated through.

By Tequila

Ingredients

• ✓ black pepper
• vegetable oil
• instant rice
• onion
• green bell pepper
• tomato
• vegetable juice
• tomato sauce
• water
• sugar
• lemon juice
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Add rice, onion, and bell pepper; cook and stir until vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
2. 2 Stir in diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and black pepper; bring to a simmer, then reduce heat to medium-low, and simmer until liquid is absorbed, about 20 minutes more.

By Julie Gurganus

Ingredients

• ✓ black pepper
• butter
• onion
• portobello mushroom
• bacon
• evaporated milk
• egg
• potato
• sun-dried tomato
• salt
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
4. 4 Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
5. 5 Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.

By willow27

Ingredients

• ✓ black pepper
• olive oil
• onion
• garlic
• tomato paste
• apple cider vinegar
• molasses
• brown sugar
• worcestershire sauce
• cannellini bean
• vegetable broth
• salt
• parsley

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
2. 2 Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
3. 3 Sprinkle with parsley before serving.

By lutzflcat

Ingredients

• ✓ black pepper
• water
• milk
• all-purpose flour
• chicken bouillon granules
• sour cream
• onion
• cheddar cheese
• sauerkraut
• salt
• caraway seed
• butter
• hash brown potato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk water, milk, flour, and bouillon granules together in a medium saucepan; bring to a boil, whisking continuously until thick, 1 to 2 minutes. Off heat, stir in sour cream. Set aside to cool.
3. 3 Combine onion, Cheddar cheese, sauerkraut, salt, black pepper, and caraway seeds in a large bowl; stir in sour cream sauce and melted butter. Fold in hash browns; transfer mixture to the prepared baking dish, flattening into an even layer using a spatula.
4. 4 Bake in the preheated oven until potatoes are tender and top is brown and bubbly, 60 to 70 minutes.

By daplo

Ingredients

• ✓ black pepper
• olive oil
• onion
• garlic
• cabbage
• white vinegar
• caraway seed
• sugar
• kielbasa sausage
• stewed tomato
• garlic
• olive oil
• salsa
• salt

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
2. 2 Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
3. 3 Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.

By pretzeld

Ingredients

• ✓ black pepper
• vegetable oil
• russet potato
• bay leaf
• cumin
• paprika
• salt
• water
• chipotle pepper
• paprika
• salt
• cayenne pepper
• chipotle pepper
• tomato paste
• sherry vinegar
• mayonnaise
• salt
• paprika
• garlic

Instructions

1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Ingredients

• ✓ black pepper
• brown sugar
• luncheon meat with bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix dark brown sugar and pepper together in a shallow bowl.
3. 3 Coat both sides of luncheon meat slices with brown sugar mixture; arrange in a single layer on a nonstick baking sheet.
4. 4 Bake in the preheated oven, turning halfway, until golden brown, about 15 minutes. Allow to cool slightly before serving.

By Love2CookMommy

Ingredients

• ✓ black pepper
• brussels sprout
• olive oil
• salt

Instructions

1. 1 Put Brussels sprouts in a large bowl. Drizzle olive oil over the sprouts; season with salt and pepper. Toss sprouts to coat.
2. 2 Heat a large skillet over medium heat; cook and stir sprouts in hot skillet until bright green and beginning to brown on edges, about 5 minutes.

By Ruby

Ingredients

• ✓ black pepper
• egg
• all-purpose flour
• salt
• beef broth

Instructions

1. 1 Beat eggs in a large bowl. Mix in flour, salt, and pepper. Divide dough in half, then roll out the halves to 1/4-inch thick. Let dry for at least 2 hours.
2. 2 Cut noodles into long strips, 1/2-inch to 1-inch wide.
3. 3 Bring beef broth to a boil over high heat. Drop noodles into boiling broth and cook until soft.

By Colette

Ingredients

• ✓ black pepper
• russet potato
• canola oil
• kosher salt

Instructions

1. 1 Cut potatoes into spirals using the medium grating attachment on a spiralizer, cutting the spirals with kitchen shears after 4 or 5 rotations.
2. 2 Soak potato spirals in a bowl of water for 20 minutes. Drain and rinse well. Pat potatoes dry with paper towels, removing as much moisture as possible.
3. 3 Place potato spirals in a large resealable plastic bag. Add oil, salt, and pepper; toss to coat.
4. 4 Preheat an air fryer to 360 degrees F (180 degrees C).
5. 5 Place 1/2 of the potato spirals in the fry basket and insert into the air fryer. Cook until golden, about 5 minutes.
6. 6 Increase temperature to 390 degrees F (200 degrees C). Pull out the fry basket and toss potato spirals using tongs. Return basket to the air fryer and continue cooking, tossing occasionally, until golden brown, 10 to 12 minutes.
7. 7 Reduce temperature to 360 degrees F (180 degrees C) and repeat with remaining potato spirals.

By N8TE

Ingredients

• ✓ black pepper
• basil
• garlic
• butter

Instructions

1. 1 Place basil, garlic, and pepper to the bowl of a food processor. Process until leaves and garlic are finely chopped.
2. 2 Add butter and process until just combined. Spoon into a container with a tight-fitting lid. Refrigerate until firm.

By Janis Dee

Ingredients

• ✓ black pepper
• butter
• radish
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a skillet over low heat; arrange radishes, cut-side down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

By jennifer263

Ingredients

• ✓ black pepper
• olive oil
• lemon juice
• salt
• asparagus
• tomato

Instructions

1. 1 Whisk olive oil, lemon juice, salt, and pepper together in a large bowl. Add asparagus and grape tomatoes. Stir to combine and let sit for 5 minutes while you preheat the air fryer.
2. 2 Preheat the air fryer to 370 degrees F (180 degrees C) for 5 minutes.
3. 3 Add asparagus and tomato mixture to the air fryer basket.
4. 4 Cook in the air fryer until vegetables are tender, about 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ black pepper
• leek
• butter
• salt

Instructions

1. 1 Remove the root ends and dark green tops of the leeks and discard. Cut leeks into 1/2 inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
2. 2 Melt butter in a large skilled over medium heat. Add leek slices and cook undisturbed for 8 minutes.
3. 3 Flip slices over and season with salt and pepper. Cook for 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ black pepper
• broccoli
• olive oil
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut broccoli florets from the stalk.
3. 3 Peel the stalk and slice into 1/4-inch slices.
4. 4 Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
5. 5 Roast in the preheated oven until broccoli is tender and lightly browned, about 18 to 20 minutes.
6. 6 Serve and enjoy!

By karenatlincoln

Ingredients

• ✓ black pepper
• roma tomato
• salt
• herb seasoning
• parmesan cheese
• parsley

Instructions

1. 1 Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
2. 2 Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
3. 3 Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
4. 4 Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
5. 5 Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
6. 6 Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
7. 7 Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

By Bibi

Ingredients

• ✓ black pepper
• olive oil
• italian seasoning
• salt
• zucchini
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk olive oil, Italian seasoning, salt, and pepper together in a large bowl. Add zucchini rounds and toss to coat.
3. 3 Place zucchini in the basket of the air fryer in one layer and cook for 5 minutes. Flip zucchini over, sprinkle Parmesan cheese over the top, and cook until cheese is melted and starting to brown, about 5 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ black pepper
• green bean
• olive oil
• salt

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Rinse green beans and pat dry with paper towels; spread onto a rimmed baking sheet. Drizzle beans with olive oil, then season with salt and pepper. Use your hands to toss the beans until evenly coated with oil; spread out in a single layer.
3. 3 Roast in the preheated oven until beans are crisp-tender, look slightly shriveled, and start to show golden caramelized spots, 15 to 25 minutes.
4. 4 Serve and enjoy!

By samanathon