Type what you have

Ingredients

• ✓ pepper
• butter
• all-purpose flour
• milk
• green pea
• salmon
• salt

Instructions

1. 1 In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
2. 2 Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
3. 3 Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

By Jacque Helland

Ingredients

• ✓ pepper
• yukon gold potato
• butter
• onion
• chicken bouillon
• salt
• phyllo dough
• butter

Instructions

1. 1 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
3. 3 In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
6. 6 Bake in a preheated oven 30 to 40 minutes, or until golden brown.

By Cathy Johnston

Ingredients

• ✓ pepper
• soy sauce
• worcestershire sauce
• liquid smoke
• ketchup
• salt
• garlic powder
• onion salt
• venison roast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
3. 3 Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
4. 4 Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
5. 5 Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

By MIKE SHELTON

Ingredients

• ✓ pepper
• yam
• sweet potato
• syrup
• peach
• ginger
• salt
• pecan
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes into a large bowl and cut into slightly smaller pieces. Reserve 4 to 5 peach slices for garnish; add remaining peach slices to potatoes in the bowl. Add 1/2 cup reserved peach juice, ginger, salt, and pepper; mix until well combined. Transfer mixture to a 2-quart baking dish.
3. 3 In a small bowl, stir together pecans and brown sugar. Sprinkle over the top of casserole and arrange reserved peach slices in a line down the center.
4. 4 Bake in the preheated oven until casserole is hot and bubbly, 35 to 40 minutes

By Bruce's Yams

Ingredients

• ✓ pepper
• ground venison
• ground beef
• salt
• monosodium glutamate
• sugar-based curing mixture
• water
• liquid smoke
• garlic powder
• barbecue seasoning
• hot pepper sauce

Instructions

1. 1 Combine ground venison, salt, MSG, curing mixture, water, liquid smoke, garlic powder, barbecue seasoning, hot pepper sauce, and black pepper in a large bowl; mix thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
2. 2 Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
3. 3 Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.

By LANDRO23

Ingredients

• ✓ pepper
• vegetable oil
• okra
• onion
• water
• egg
• salt
• all-purpose flour
• cornmeal
• baking powder

Instructions

1. 1 Heat 1 inch oil in a large skillet over medium-high heat to 375 degrees F (190 degrees C).
2. 2 Mix okra, onion, water, egg, salt, and pepper together in a large bowl. Combine flour, cornmeal, and baking powder in a small bowl: add to okra mixture.
3. 3 Lower spoonfuls of okra batter carefully into the hot oil in batches. Fry on each side until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra batter.

By REDIRG

Ingredients

• ✓ pepper
• olive oil
• garlic
• spinach
• chicken breast
• ricotta cheese
• parmesan cheese
• garlic salt
• onion powder
• italian seasoning
• salt
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
3. 3 Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
4. 4 Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
5. 5 Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

By Kitty KaBoom

Ingredients

• ✓ pepper
• basil
• flat-leaf parsley
• mozzarella cheese
• tomato
• oregano
• onion
• garlic
• olive oil
• salt
• hot sauce
• parmesan cheese
• egg
• green bell pepper
• red bell pepper
• breakfast sausage
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Ingredients

• ✓ pepper
• jalapeno pepper
• canola oil
• salt

Instructions

1. 1 Set aside 1 jalapeño pepper. Cut stems off remaining jalapeños; halve lengthwise and remove seeds.
2. 2 Place seeded jalapeños in a large pot of boiling water; boil about 15 minutes. Reserve about 2 tablespoons boiling water then drain.
3. 3 Cut stem off remaining 1 whole jalapeño; place all jalapeños in a blender. Pour in reserved 2 tablespoons boiling water and canola oil; season with salt and black pepper. Blend until smooth and creamy. Serve hot or chilled.

By BC32

Ingredients

• ✓ pepper
• olive oil
• lemon juice
• garlic
• salt

Instructions

1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member

Ingredients

• ✓ pepper
• tomato
• cilantro
• garlic
• salt

Instructions

1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Ingredients

• ✓ pepper
• beef tripe
• onion
• white hominy
• chili powder
• salt

Instructions

1. 1 In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

By ksalinas

Ingredients

• ✓ pepper
• avocado
• lemon juice
• green onion
• cilantro
• salt

Instructions

1. 1 Stir together the avocado and lemon juice in a serving bowl; add the green onion and cilantro; mix well. Season with salt and pepper. Serve immediately or store covered in refrigerator with avocado pits in the bowl to keep from browning.

By Paulina

Ingredients

• ✓ pepper
• poblano pepper
• chicken broth
• salt
• nutmeg
• milk
• margarine
• flour

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ pepper
• cilantro
• serrano chile pepper
• garlic
• mayonnaise
• heavy cream
• salt

Instructions

1. 1 Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Purée until smooth, about 15 seconds.

By Luci

Ingredients

• ✓ pepper
• onion
• pork shoulder roast
• salt
• green salsa
• cilantro
• serrano chile pepper

Instructions

1. 1 Layer onion into a slow cooker. Season pork with salt and black pepper; place on top onion. Pour salsa over pork; sprinkle in cilantro and serranos.
2. 2 Cover slow cooker. Cook on Low until pork is very tender, about 8 hours. Gently transfer pork to a cutting board. Strain and discard about 1/2 liquid from slow cooker; reserve remaining 1/2 liquid. Strain reserved liquid if desired, discarding onion, cilantro, and serranos.
3. 3 Shred pork using two forks; stir into reserved liquid, then serve.

By andympls

Ingredients

• ✓ pepper
• dark mexican beer
• avocado oil
• onion
• cilantro
• salt
• beef skirt steak

Instructions

1. 1 Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
2. 2 Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

By gem

Ingredients

• ✓ pepper
• tomato
• red onion
• cilantro
• white vinegar
• sugar
• salt

Instructions

1. 1 Combine tomatoes, onion, and cilantro in a large bowl. Whisk vinegar, sugar, black pepper, and salt together in a medium bowl; pour over tomato-onion mixture and toss to coat.
2. 2 Cover the bowl with plastic wrap; refrigerate 2 to 4 hours. Drain just before serving.

By KC MARTEL

Ingredients

• ✓ pepper
• black bean
• water
• garlic
• salt
• liquid smoke
• onion

Instructions

1. 1 Mash 2/3 cup beans in a small bowl to a smooth paste; set aside.
2. 2 Place remaining beans and water in a medium saucepan over medium heat. Cook at a simmer until heated through. Stir in garlic, pepper, salt, and liquid smoke.
3. 3 Stir bean paste into whole beans until well combined. Add onion and simmer until onion is slightly cooked, about 10 minutes.

By BROMFIELD

Ingredients

• ✓ pepper
• chive
• cilantro
• garlic
• tomato
• serrano chili
• salt

Instructions

1. 1 Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.

By Susan

Ingredients

• ✓ pepper
• avocado
• lime juice
• sour cream
• salsa
• adobo sauce
• salt

Instructions

1. 1 Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

By KatieTries2Cook

Ingredients

• ✓ pepper
• tuna
• onion
• tomato
• cilantro
• jalapeno pepper
• salt

Instructions

1. 1 In a medium bowl, stir together tuna, onion, tomatoes, cilantro, and jalapeño. Season with salt and pepper. Refrigerate until serving.

By MARY4SEEDS

Ingredients

• ✓ pepper
• tomatillo
• garlic
• jalapeno pepper
• cilantro
• water
• salt

Instructions

1. 1 Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
2. 2 Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

By SairajB

Ingredients

• ✓ pepper
• vegetable oil
• corn tortilla
• chicken
• mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• salt

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Ingredients

• ✓ pepper
• tomatillo
• onion
• garlic
• jalapeno pepper
• cilantro
• salt

Instructions

1. 1 Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
2. 2 Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeños, cilantro, salt, and pepper. Blend to desired consistency.

By SABRINATEE

Ingredients

• ✓ pepper
• chicken breast
• salt
• vegetable oil
• tomato sauce
• taco seasoning
• cotija cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
2. 2 Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
3. 3 Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

By Jen

Ingredients

• ✓ pepper
• vegetable oil
• onion
• sweet pepper
• salt
• ground turkey
• garlic
• chili powder
• chili sauce
• tomato ketchup
• flour tortilla
• cheddar cheese
• lettuce
• sour cream

Instructions

1. 1 Heat half the oil over medium-high heat. Add onions, peppers and half of the salt and pepper. Cook, stirring, for 5 minutes or until tender. Reserve.
2. 2 Add remaining oil to pan. Crumble in turkey, add garlic, chili powder and remaining salt and pepper. Saute until brown, about 5 minutes. Stir in half the chili sauce and all of the ketchup. Bring to a simmer.
3. 3 Serve meat and vegetable mixtures with tortillas and bowls of remaining chili sauce, cheese, lettuce and sour cream to make your own fajitas.

By Heinz

Ingredients

• ✓ pepper
• tilapia fillet
• lime
• tomato
• red onion
• cucumber
• cilantro
• salt

Instructions

1. 1 Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
2. 2 Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
3. 3 Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

By Samantha

Ingredients

• ✓ pepper
• tomato
• chile de arbol pepper
• garlic
• vegetable oil
• beef chuck roast
• salt
• tomato bouillon

Instructions

1. 1 Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
2. 2 Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
3. 3 Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

By Rosa Isel

Ingredients

• ✓ pepper
• avocado
• onion
• green bell pepper
• tomato
• cilantro
• lime
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Combine avocados, onion, bell pepper, tomato, cilantro, and lime juice in a large bowl.
3. 3 Gently toss until evenly coated. Season with salt and pepper.
4. 4 Enjoy!

By John Endresen