Type what you have

Ingredients

• ✓ black pepper
• butter
• garlic
• parmesan cheese
• baguette
• parsley

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ black pepper
• spinach
• all-purpose flour
• egg
• paprika
• onion powder
• garlic powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.
2. 2 Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By marvelous melo

Ingredients

• ✓ black pepper
• olive oil
• garlic
• french bread baguette
• parmigiano-reggiano cheese
• italian seasoning
• paprika
• salt
• cayenne pepper

Instructions

1. 1 Stir olive oil and garlic together in a small bowl until combined. Let sit at room temperature until flavors are infused, about 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
3. 3 Place bread cubes in a large bowl. Pour garlic oil through a strainer onto bread; toss until bread is evenly coated with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Turn croutons and bake for 15 minutes more. Push croutons together with a spatula to form a compact rectangle on the baking sheet. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese over the top. Continue baking until cheese is melted and croutons are crunchy, 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ black pepper
• olive oil
• butter
• green onion
• garlic
• chickpea flour
• water
• salt
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa

Ingredients

• ✓ black pepper
• garlic
• olive oil
• olive oil
• baguette
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• parmesan cheese
• chicken breast
• salt
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ black pepper
• all-purpose flour
• active dry yeast
• salt
• sugar
• garlic powder
• oregano
• thyme
• basil
• water
• vegetable oil
• olive oil
• mozzarella
• parmesan cheese

Instructions

1. 1 Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.
2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic.
3. 3 Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
5. 5 Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.
6. 6 Bake in the preheated until golden brown, about 15 minutes.
7. 7 Cut into 12 pieces and serve warm.

By Terri McCarrell

Ingredients

• ✓ black pepper
• flaxseed meal
• water
• cooking spray
• cornmeal
• all-purpose flour
• nutritional yeast
• white sugar
• baking powder
• salt
• almond milk
• vegetable oil
• jalapeno pepper

Instructions

1. 1 Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
2. 2 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
3. 3 Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
4. 4 Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

By Bibi

Ingredients

• ✓ black pepper
• water
• water
• olive oil
• bread flour
• sugar
• salt
• active dry yeast
• garlic
• olive oil
• parmesan cheese
• parsley
• onion powder
• herbes de provence
• salt

Instructions

1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Ingredients

• ✓ black pepper
• pork shoulder
• salt
• safflower oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
3. 3 Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
4. 4 Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

By ladoña

Ingredients

• ✓ black pepper
• longaniza
• egg
• salt

Instructions

1. 1 Place longaniza in a microwave-safe bowl, cover with a paper towel, and microwave for 1 minute. Remove bowl from microwave and break up longaniza. Cover with paper towel and microwave 1 minute more. Remove bowl, stir longaniza, cover, and microwave 1 additional minute.
2. 2 Remove bowl from microwave and stir in eggs, mixing until well incorporated. Return bowl to the microwave and cook for 45 seconds. Stir and continue cooking until eggs have set, 45 more seconds. Season to taste with salt and pepper.

By Yoly

Ingredients

• ✓ black pepper
• chili powder
• salt
• ginger
• thyme
• pork tenderloin

Instructions

1. 1 In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
2. 2 Preheat the grill to medium heat.
3. 3 Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

By SRYAN1

Ingredients

• ✓ black pepper
• avocado
• crema
• milk
• lime juice
• salt

Instructions

1. 1 Place avocado, crema, milk, lime juice, salt, and pepper in a blender; blend until dressing is smooth.

By Yoly

Ingredients

• ✓ black pepper
• lime juice
• tequila
• garlic
• cilantro
• oregano
• cumin

Instructions

1. 1 Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
2. 2 To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of chosen meat (such as flank steak). Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
3. 3 Remove meat from the refrigerator and discard marinade. Cook meat as directed in your recipe.

By Olivia

Ingredients

• ✓ black pepper
• sugar
• cinnamon
• chili powder
• canola oil
• flour tortilla

Instructions

1. 1 Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
2. 2 Pour canola oil into a separate bowl.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
5. 5 Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

By Morgiana Gillfillian

Ingredients

• ✓ black pepper
• red bell pepper
• jalapeno pepper
• onion
• mayonnaise
• vinegar
• garlic powder
• cumin

Instructions

1. 1 Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

By TEXASDOLL714

Ingredients

• ✓ black pepper
• corn
• mayonnaise
• parmesan cheese
• chili powder
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.
4. 4 Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
5. 5 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

By fickerco

Ingredients

• ✓ black pepper
• lime
• cilantro
• garlic
• avocado
• mexican crema
• olive oil
• salt

Instructions

1. 1 Combine ingredients in a blender in the following order: lime juice, cilantro, garlic, avocado, crema, oil, salt, and pepper. Blend until smooth.

By Chef Rock

Ingredients

• ✓ black pepper
• potato
• salt
• vegetable oil
• soy chorizo
• corn tortilla

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
2. 2 Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
3. 3 Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
4. 4 Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

By gem

Ingredients

• ✓ black pepper
• beef rump roast
• pork loin roast
• salt
• green enchilada sauce
• green chile

Instructions

1. 1 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
2. 2 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.

By TucsonMom

Ingredients

• ✓ black pepper
• cheddar cheese
• ground beef
• taco seasoning mix
• salt
• avocado
• lettuce
• cheddar cheese
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
2. 2 Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
3. 3 Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
4. 4 Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
5. 5 Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
6. 6 Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.

By Fioa

Ingredients

• ✓ black pepper
• ground beef
• salsa
• taco seasoning mix
• water
• elbow macaroni
• milk
• processed cheese
• cheddar cheese

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes.
3. 3 Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes.
4. 4 Stir cheese food and Cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.

By shackbart

Ingredients

• ✓ black pepper
• flour tortilla
• refried bean
• american cheese
• sour cream
• hot pepper sauce

Instructions

1. 1 In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
2. 2 Warm the tortilla in a dry frying pan over medium-high heat.
3. 3 Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

By Brooke McCorkhill

Ingredients

• ✓ black pepper
• tomatillo
• serrano pepper
• onion
• sour cream
• cilantro
• avocado
• garlic
• salt

Instructions

1. 1 Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
2. 2 Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

By cynthia

Ingredients

• ✓ black pepper
• yukon gold potato
• chorizo sausage
• vegetable oil
• onion
• salt

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 slightly soft, 5 to 6 minutes. Drain.
2. 2 Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon grease in the skillet. Add oil if necessary to make up 1 tablespoon.
3. 3 Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and sauté until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

By France Cevallos

Ingredients

• ✓ black pepper
• tofu
• picante sauce
• onion
• chili powder
• garlic powder
• cumin
• corn tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
3. 3 Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

By cuppycake0709

Ingredients

• ✓ black pepper
• mild sausage
• egg
• salt
• cheddar cheese
• flour tortilla

Instructions

1. 1 Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon.
2. 2 Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine.
3. 3 Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling.
4. 4 Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.
5. 5 When ready to cook, preheat the air fryer to 400 degrees F (200 degrees C).
6. 6 Place burrito, seam-side down, in the preheated air fryer, and cook for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ black pepper
• pastry shell
• half-and-half
• egg
• salt
• monterey jack cheese
• corn
• bacon
• green chile pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

Ingredients

• ✓ black pepper
• chili powder
• cumin
• cornstarch
• paprika
• seasoned salt
• garlic powder
• onion powder
• red pepper flakes
• cayenne pepper

Instructions

1. 1 Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

By Christina Tabaretti

Ingredients

• ✓ black pepper
• onion
• cilantro
• jalapeno pepper
• garlic
• oil
• lime juice
• beer
• tequila
• cumin

Instructions

1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Ingredients

• ✓ black pepper
• ground beef
• chipotle pepper in adobo sauce
• green onion
• bread crumb
• garlic powder
• salt
• spaghetti
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until cooked through, about 30 minutes.
4. 4 While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
5. 5 Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

By MitchJGray