Type what you have

Ingredients

• ✓ pepper
• matzo cracker
• egg
• salt
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Break matzo into pieces in a bowl; cover with hot water and soak until matzo just begins to soften, about 30 to 60 seconds. Drain and squeeze out water; set matzo aside.
3. 3 Beat egg, salt, and pepper together in a small bowl until fluffy; mix in matzo.
4. 4 Heat butter or oil in a skillet over medium heat; pour matzo-egg mixture into skillet. Cook until egg is cooked on one side, about 1 minute; flip and cook on other side, about 1 minute more.

By Janice Weisberger

Ingredients

• ✓ pepper
• vegetable broth
• white rice
• sorrel
• heavy cream
• salt

Instructions

1. 1 In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
2. 2 Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

By BFOULDS

Ingredients

• ✓ pepper
• matzo sheet
• tomato sauce
• salt
• swiss cheese
• mozzarella cheese
• parmesan cheese
• oregano

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
3. 3 Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.

By Beck943

Ingredients

• ✓ pepper
• vegetable oil
• beef brisket
• black pepper
• onion
• garlic
• salt

Instructions

1. 1 Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.
2. 2 Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
3. 3 Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

By FRIENDLYFOOD

Ingredients

• ✓ pepper
• chicken breast
• egg
• paprika
• yellow mustard
• salt
• matzo meal
• oil

Instructions

1. 1 In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
2. 2 Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.

By CLIOHEARTS

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Reduce heat to medium-low; continue cooking and stirring onion until very tender and dark brown, 15 to 20 minutes more. Set aside.
4. 4 Beat mayonnaise, eggs, flour, salt, and pepper together in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until broccoli is tender, about 90 minutes.

By JerusaleMom

Ingredients

• ✓ pepper
• egg noodle
• onion
• vegetable oil
• salt
• egg
• bread crumb
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
3. 3 In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.

By Goldie Libman

Ingredients

• ✓ pepper
• ground beef
• onion
• garlic
• salt
• hamburger bun
• wasabi paste
• mayonnaise
• cheddar cheese

Instructions

1. 1 In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
4. 4 Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.

By Jethro Beltran

Ingredients

• ✓ pepper
• potato
• olive oil
• ground beef
• onion
• tomato sauce
• worcestershire sauce
• salt
• butter
• all-purpose flour
• milk
• cheddar cheese
• mushroom
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potato slices in a medium bowl with enough water to cover.
3. 3 Heat oil in a medium saucepan over medium heat. Stir in ground beef, onion, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Cook until beef is evenly browned and onions are tender, about 10 minutes.
4. 4 Meanwhile, make the cheese sauce. Melt 1/4 cup butter in a separate medium saucepan over medium heat, then thoroughly blend in flour. Gradually stir in milk. Cook and stir until thickened, about 5 minutes. Reduce heat and blend Cheddar cheese into the mixture. Season with salt and pepper to taste.
5. 5 Line a medium baking dish with 1/2 of the potato slices. Pour in the ground beef mixture, and top with mushrooms. Cover with the cheese sauce mixture. Top with remaining potatoes. Dot with 2 tablespoons butter.
6. 6 Bake in the preheated oven until lightly browned, 30 to 40 minutes.

By Kattjovi

Ingredients

• ✓ pepper
• ✓ pepper
• salt
• garlic powder
• onion powder
• paprika
• veal breast
• white bread
• salt
• water
• egg
• parsley
• garlic
• onion
• celery
• carrot
• mushroom
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
3. 3 Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
4. 4 Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

By Michelle Berger

Ingredients

• ✓ pepper
• chicken
• water
• carrot
• celery
• parsnip
• yellow onion
• dill
• salt
• garlic
• matzo meal
• egg
• vegetable oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for another 2 hours.
3. 3 Mix matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, about 20 minutes.
4. 4 Bring a separate pot of water to a rolling boil. Roll matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop matzoh balls into boiling water, cover, and cook for about 35 minutes.
5. 5 Meanwhile, remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Remove matzo balls from boiling water using a slotted spoon; add to soup.
6. 6 Serve and enjoy!

By Layla

Ingredients

• ✓ pepper
• salt
• flat leaf parsley
• paprika
• sherry vinegar
• creme fraiche
• chicken broth
• tomato sauce
• olive oil
• cayenne pepper
• oregano
• black pepper
• cumin
• paprika
• kosher salt
• egg
• flat leaf parsley
• garlic
• white long grain rice
• ground turkey thigh

Instructions

1. 1 Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
2. 2 Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
3. 3 Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

By John Mitzewich

Ingredients

• ✓ pepper
• beef eye of round roast
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Season roast with salt and pepper.
3. 3 Place in a roasting pan or baking dish. Do not cover or add water.
4. 4 Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.
5. 5 Remove roast from the oven and check that the internal temperature is at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

By Lyn N Barbour

Ingredients

• ✓ pepper
• yogurt
• garlic
• salt

Instructions

1. 1 Line a strainer with 2 layers of cheesecloth; place over a large bowl for drainage.
2. 2 In a medium bowl, mix together yogurt, garlic, salt, and pepper.
3. 3 Pour yogurt mixture into the cheesecloth-lined strainer. Place the strainer and drainage bowl in the refrigerator until all of the liquid has drained, 1 to 2 days. Empty the drainage bowl occasionally so you can tell when cheese has stopped draining.
4. 4 Transfer cheese to a covered container; store in the refrigerator for up to 2 weeks.

By LISAMONIQUE

Ingredients

• ✓ pepper
• sugar
• apple cider vinegar
• salt

Instructions

1. 1 In a medium size jar with a tight fitting lid, combine sugar, vinegar and salt and pepper. Cover tightly and shake for approximately thirty seconds. If necessary, add a few drops of water to thin out dressing. Pour on your favorite salad.

By M DK

Ingredients

• ✓ pepper
• salad dressing
• soy sauce
• pork chop

Instructions

1. 1 In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
2. 2 Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

By SEXYSERINA

Ingredients

• ✓ pepper
• chicken wing
• salt

Instructions

1. 1 Put the chicken wings in the ActiFry. Close the lid.
2. 2 Leave to cook for 12 minutes. Add salt and pepper to taste.
3. 3 If you wish to add a sauce (barbecue) or spices (paprika, Cajun, etc), add 1 or 2 ActiFry spoons 5 minutes before the end of cooking time.

By T-fal Canada

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
• salmon fillet
• shallot
• salt
• olive oil

Instructions

1. 1 Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
2. 2 Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
3. 3 Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
4. 4 Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

By Bren

Ingredients

• ✓ pepper
• honey
• dijon mustard
• lemon juice
• salmon steak

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.
3. 3 Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

By MOMMY_OUV_2

Ingredients

• ✓ pepper
• chicken tender
• avocado cooking spray
• salt

Instructions

1. 1 Rinse chicken tenders under cold running water and wash off any ice. Pat dry with paper towels. Lightly spray chicken tenders with avocado oil and season with salt and pepper.
2. 2 Place chicken tenders in an air fryer basket, making sure the pieces don't overlap.
3. 3 Cook in the air fryer at 360 degrees F (180 degrees C) for 15 minutes. Turn chicken tenders over and continue cooking until chicken is no longer pink in the center and the juices run clear, about 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By KBL123

Ingredients

• ✓ pepper
• egg
• cheddar cheese
• onion
• taco seasoning mix
• garlic salt

Instructions

1. 1 Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes.
2. 2 Whip eggs in a bowl until light and frothy. Add Cheddar cheese, vegetable mix, taco seasoning, and garlic salt. Pour mixture into silicone baking cups and set into the air fryer basket.
3. 3 Air fry for 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ pepper
• beef sirloin steak
• salt
• butter

Instructions

1. 1 Remove steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Season generously with salt and pepper.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Heat an ovenproof skillet over medium-high heat. Add butter. Sear steak for 2 minutes; flip and cook on the other side, 2 minutes more.
4. 4 Place steak in the oven and cook for 10 to 20 minutes, depending on steak thickness and desired doneness. Let steak rest for 10 minutes before serving.

By ValaVincent

Ingredients

• ✓ pepper
• chicken thigh
• salt
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill to 350 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Season each side of the chicken thighs with salt and pepper. Place inner side of each chicken thigh on the preheated grill and brush the top of each with 1 tablespoon barbecue sauce. Grill undisturbed for 3 minutes, watching for flare-ups. Move chicken pieces to another part of the grill if flare-ups occur.
3. 3 Turn chicken pieces and brush each side with an additional 1 tablespoon barbecue sauce. Grill, turning the pieces three more times, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Serve with additional sauce.

By Bibi

Ingredients

• ✓ pepper
• beet
• basil pesto
• salt

Instructions

1. 1 Place beets in a large saucepan; cover with 1 inch of water. Bring to a boil over high heat; reduce the heat to medium-low, cover, and simmer until beets are just tender, about 30 minutes. Drain; cool until beets can easily be handled.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Peel beets; cut into ½-inch thick slices. Toss beets with pesto in a bowl; season with salt and black pepper. Spread beets in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until beets brown slightly around edges, 10 to 15 minutes.

By Tami Jones

Ingredients

• ✓ pepper
• cabbage
• soy sauce
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Divide cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons soy sauce over each cabbage mound; place 1 tablespoon butter on top. Season with pepper. Fold the sides of the foil over cabbage, sealing to form a packet.
3. 3 Place packets onto preheated grill; cook until cabbage tender, 15 to 20 minutes.

By ericasalad

Ingredients

• ✓ pepper
• chicken stock
• rice
• herbes de provence
• sea salt

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ pepper
• pearl onion
• salt
• butter
• cracker
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place onions in a 2-quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on the top. Pour cream over crackers.
3. 3 Bake in the preheated oven for 50 minutes.

By Sara

Ingredients

• ✓ pepper
• ground beef
• rosemary
• salt
• garlic powder
• butter

Instructions

1. 1 Preheat a grill for high heat.
2. 2 In a medium bowl, mix together the ground beef, rosemary, salt, pepper and garlic powder. Divide the mixture into four parts and form into balls. Make an indention in the center of each one, and place a tablespoon of butter in the hole. Mold the meat around the butter, and flatten into a patty.
3. 3 Lightly oil the grilling surface, and place burgers on the preheated grill. Cook for 5 to 10 minutes on each side, until well done.

By Aba_O

Ingredients

• ✓ pepper
• chicken
• salt
• paprika

Instructions

1. 1 Wad three pieces of aluminum foil into 3- to 4-inch balls, and place them in the bottom of a slow cooker.
2. 2 Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with salt, pepper, and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
3. 3 Set the slow cooker to High for 1 hour, then turn it down to Low for 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

By 'Cotton' Couch