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
• olive oil
• lemon juice
• oregano
• salt

Instructions

1. 1 In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.

By Allrecipes Member

Ingredients

• ✓ pepper
• ground beef
• yogurt
• thyme
• salt
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Mix ground beef, yogurt, thyme, salt, and pepper together in a bowl. Form mixture into eight equal patties, about 2 to 3 inches in diameter.
3. 3 Sandwich two patties around one slice cheese and seal the edges. Repeat with remaining patties and cheese.
4. 4 Arrange stuffed patties on the preheated grill over indirect heat. Cover and cook until no longer pink in the center and cheese is melted, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Marlies Monika

Ingredients

• ✓ pepper
• ground beef
• worcestershire sauce
• parsley
• salt
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. 2 Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Allrecipes Member

Ingredients

• ✓ pepper
• garlic
• olive oil
• chickpea
• sesame seed
• salt

Instructions

1. 1 In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
2. 2 Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

By TAZF18

Ingredients

• ✓ pepper
• butter
• egg
• water
• feta cheese
• salt

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

By zzyygg

Ingredients

• ✓ pepper
• cucumber
• greek yogurt
• sour cream
• mayonnaise
• garlic
• salt

Instructions

1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Ingredients

• ✓ pepper
• ground pork
• onion
• parsley
• salt
• vinegar
• caul fat
• skewer

Instructions

1. 1 Combine ground pork, onion, parsley, salt, and black pepper in a medium bowl.
2. 2 Fill a bowl with warm water; add vinegar. Place caul fat in vinegar water, keep submerged for 1 minute. Rinse in cold water, then place on a clean work surface. Carefully open caul fat; cut into 4-inch squares.
3. 3 Place a small compressed handful of sausage mixture near edge of 1 fat square; fold sides over sausage mixture and roll up firmly. Repeat with remaining sausage mixture and fat squares until you have about 10 sausages.
4. 4 Prepare a charcoal grill for high heat. Place sausages onto skewers.
5. 5 Cook on the preheated grill until outsides are crispy and dark and insides are no longer pink, 20 minutes, turning frequently.

By GRACE

Ingredients

• ✓ pepper
• yogurt
• cucumber
• parsley
• mint
• lemon juice
• garlic
• salt

Instructions

1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Ingredients

• ✓ pepper
• olive oil
• garlic powder
• oregano
• basil
• salt
• onion powder
• mustard
• red wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
3. 3 Pour over salad and enjoy!

By DANIELLE M

Ingredients

• ✓ pepper
• orange
• brown mustard
• olive oil
• oregano
• salt
• yukon gold potato
• lamb leg
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
3. 3 Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
4. 4 Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

By Diana Moutsopoulos

Ingredients

• ✓ pepper
• avocado
• garlic
• yogurt
• lemon juice
• salt
• salmon steak
• dill weed
• lemon pepper
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
3. 3 Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

By Carolin

Ingredients

• ✓ pepper
• spinach
• feta cheese
• mozzarella cheese
• processed cheese food
• butter
• white vinegar
• garlic powder
• salt
• phyllo dough

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
3. 3 Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
4. 4 Bake at 425 degrees F (220 degrees C) for 20 minutes.

By ROMDI

Ingredients

• ✓ pepper
• shrimp
• onion
• parsley
• white wine
• tomato
• garlic powder
• olive oil
• feta cheese
• salt

Instructions

1. 1 Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
2. 2 Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
3. 3 While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
4. 4 When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

By MURDERSHEWROTE

Ingredients

• ✓ pepper
• ground chicken
• bread crumb
• egg
• lemon juice
• sun-dried tomato
• basil
• oregano
• salt
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form mixture into 5 patties. Divide feta cheese into 5 equal portions; place a portion of feta cheese atop each patty and fold chicken mixture around cheese to secure it in the center.
3. 3 Cook patties on the preheated grill until no longer pink on the inside and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

By DCKatie

Ingredients

• ✓ pepper
• olive oil
• lamb stew meat
• tomato
• garlic
• white sugar
• salt
• butter
• orzo pasta
• water

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
4. 4 Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.

By STEFADOURAKI

Ingredients

• ✓ pepper
• vegetable oil
• onion
• spinach
• dill
• all-purpose flour
• feta cheese
• egg
• salt
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large saucepan over medium heat. Add onions; slowly cook and stir until softened. Stir in spinach, dill, and flour; cook until most moisture is absorbed, about 10 minutes. Off heat, stir in feta cheese, eggs, salt, and black pepper; set filling aside.
3. 3 Separate 1 phyllo sheet from stack; place on a flat work surface. Evenly brush phyllo sheet with a light coating of butter. Place another phyllo sheet over buttered phyllo sheet; press phyllo sheets together. Cut layered phyllo sheets into long strips about 3-inches wide. (Keep remaining stack phyllo sheets covered with plastic wrap to keep from drying out.)
4. 4 Lay 1 phyllo strip on the work surface with 1 narrow end facing you. Place a heaping tablespoon of filling 1 inch from the narrow end. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up the strip, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat Steps 3 and 4 (buttering, stacking, pressing, cutting, filling, and folding) with remaining phyllo and filling.
5. 5 Place phyllo triangles on a large baking sheet; brush with remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
6. 6 Bake in the preheated oven until phyllo is golden brown and crisp, 45 to 60 minutes.

By MARY KESSLER

Ingredients

• ✓ pepper
• olive oil
• onion
• spinach
• water
• tomato sauce
• dill weed
• parsley
• salt
• white rice

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions; sauté until soft and translucent. Add spinach; cook and stir for about 3 minutes. Pour in water and tomato sauce; bring to a boil. Season with parsley, dill, salt, and black pepper. Stir in rice, reduce heat to low, and simmer uncovered until rice is tender, 20 to 25 minutes. Add more water if necessary.

By Kathy Bezemes Walstrom

Ingredients

• ✓ pepper
• potato
• green bell pepper
• cucumber
• red onion
• feta cheese
• lemon
• salad dressing
• salt
• pita bread

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, cool, and chop.
2. 2 In a large bowl, combine potatoes, green peppers, cucumbers, red onion, and cheese.
3. 3 Whisk together lemon juice, salad dressing, salt, and pepper. Pour over salad and toss to coat. Serve with pita bread wedges, if desired.

By hockeymom

Ingredients

• ✓ pepper
• halibut fillet
• greek seasoning
• tomato
• onion
• kalamata olive
• caper
• olive oil
• lemon juice
• salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

By mleiland

Ingredients

• ✓ pepper
• orzo pasta
• feta cheese
• tomato
• green olive
• parsley
• dill
• olive oil
• lemon juice
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain; rinse with cold water.
2. 2 Combine orzo, feta cheese, tomato, olives, parsley, and dill in a medium bowl.
3. 3 Whisk oil and lemon juice together in a small bowl; pour over orzo salad and toss to coat. Season with salt and black pepper. Chill before serving.

By COZYCUISINE

Ingredients

• ✓ pepper
• elbow macaroni
• ground beef
• garlic
• carrot
• zucchini
• oregano
• salt
• tomato soup
• water
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
2. 2 Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
3. 3 When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.

By JoeTracy

Ingredients

• ✓ pepper
• olive oil
• lemon juice
• salt
• oregano
• garlic powder
• chicken breast
• pita bread
• onion
• tomato
• yogurt

Instructions

1. 1 Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
2. 2 Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

By DAVID SANDFORD