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
• salmon fillet
• sea salt
• brown sugar
• dill
• vodka

Instructions

1. 1 Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
2. 2 Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
3. 3 Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

By Suzanne

Ingredients

• ✓ pepper
• bacon
• sauerkraut
• white sugar
• salt

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
2. 2 In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.

By ANITA G

Ingredients

• ✓ pepper
• egg noodle
• butter
• green cabbage
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.
2. 2 Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

By judi

Ingredients

• ✓ pepper
• olive oil
• potato
• egg
• salt

Instructions

1. 1 Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
2. 2 When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
3. 3 When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

By Nan

Ingredients

• ✓ pepper
• mayonnaise
• ketchup
• red wine vinegar
• onion
• salt

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.

By Jon Williams

Ingredients

• ✓ pepper
• vinegar
• water
• sugar
• salt
• beet

Instructions

1. 1 Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
2. 2 Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.

By Chardonnay Queen

Ingredients

• ✓ pepper
• potato
• butter
• salt
• romano cheese
• bread crumb

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Peel potatoes and place in a bowl of cold water to prevent browning.
3. 3 One at a time, dry potatoes and place in a large wooden or metal serving spoon. Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the spoon, being careful not to cut all the way through so the potato stays intact.
4. 4 Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper.
5. 5 Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes.

By POMPIER850

Ingredients

• ✓ pepper
• bacon
• green bean
• pear
• water
• salt

Instructions

1. 1 Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
2. 2 Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
3. 3 Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

By Marilyn Perzik

Ingredients

• ✓ pepper
• potato
• milk
• butter
• salt
• whole grain mustard

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with milk and butter. Season with salt and pepper.
2. 2 Whip potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if potatoes are too dry. Beat in whole grain mustard and serve immediately.

By Tara Renner

Ingredients

• ✓ pepper
• potato
• white bread
• onion
• celery
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
3. 3 In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
4. 4 Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.

By M. Craig

Ingredients

• ✓ pepper
• zucchini
• potato
• onion
• cream cheese
• chicken bouillon powder
• salt

Instructions

1. 1 Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
2. 2 In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
3. 3 Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

By Rebecca

Ingredients

• ✓ pepper
• beet
• apple cider vinegar
• olive oil
• sugar
• salt
• caraway seed

Instructions

1. 1 Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
2. 2 Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

By Barbara Sauermann

Ingredients

• ✓ pepper
• bacon
• onion
• green bell pepper
• corn
• pimento pepper
• salt

Instructions

1. 1 Place bacon in a large, deep skillet; cook and stir over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, leaving grease in the skillet.
2. 2 Stir onion and bell pepper into the skillet; cook until onion has softened and turned translucent, about 5 minutes. Add corn, pimento peppers, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper.

By ShayLa Haguewood

Ingredients

• ✓ pepper
• potato
• garlic
• salt
• pork loin roast
• sauerkraut
• caraway seed

Instructions

1. 1 Place potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season pork roast with salt and pepper; lay over potatoes. Pour sauerkraut over roast and sprinkle with caraway seeds.
2. 2 Cook on Low for 8 to 10 hours.

By Dianemwj

Ingredients

• ✓ pepper
• bacon
• onion
• celery
• potato
• salt
• evaporated milk

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble, and set aside.
2. 2 Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.
3. 3 Stir in evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

By Firewife42

Ingredients

• ✓ pepper
• red potato
• chicken broth
• leek
• butter
• milk
• salt

Instructions

1. 1 Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sauté leeks in butter until translucent.
2. 2 When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

By Ashley

Ingredients

• ✓ pepper
• potato
• green bean
• bacon
• onion
• balsamic vinegar
• salt

Instructions

1. 1 Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
2. 2 Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
3. 3 In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.

By SunFlower

Ingredients

• ✓ pepper
• baking potato
• milk
• butter
• onion
• corned beef
• salt

Instructions

1. 1 In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
2. 2 While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
3. 3 When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.

By Kookie

Ingredients

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

Instructions

1. 1 Place shredded potatoes in a clean kitchen towel and squeeze out excess liquid.
2. 2 Combine shredded potatoes, onion, eggs, flour, salt, and pepper in a large bowl; stir until well combined.
3. 3 Heat oil in a large skillet over medium-high heat. Working in batches, drop large spoonfuls of potato batter into the hot skillet. Flatten batter lightly with a spatula and cook until golden brown and crisp on both sides, about 4 minutes per side. Keep finished pancakes warm while cooking remaining batches. Serve hot.

By Judy B

Ingredients

• ✓ pepper
• butter
• leek
• salt
• cornstarch
• chicken broth
• potato
• heavy cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
2. 2 Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
3. 3 Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.

By Julie

Ingredients

• ✓ pepper
• cabbage
• margarine
• onion
• processed cheese food
• cream of mushroom soup
• bread crumb
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cabbage in a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain; steam-dry 1 to 2 minutes.
3. 3 Melt margarine in a large skillet over medium heat. Add onion; cook until golden. Reduce heat to low. Add cheese; simmer until melted. Stir in cabbage, mushroom soup, bread crumbs, salt, and black pepper. Transfer to a 2-quart casserole dish.
4. 4 Bake in the preheated oven until cheese begins to bubble, 20 to 30 minutes.

By Karen

Ingredients

• ✓ pepper
• chicken thigh
• bacon
• garlic
• green onion
• ginger
• salad dressing
• salt

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly.
2. 2 Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.

By Val-Flowers