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
• olive oil
• garlic
• salt

Instructions

1. 1 Combine olive oil, garlic, salt, and black pepper in a blender or the bowl of a food processor; process for 3 to 5 minutes.

By FIVEBRIGS

Ingredients

• ✓ black pepper
• garlic powder
• salt
• oregano
• turmeric

Instructions

1. 1 Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

By PR Punisher

Ingredients

• ✓ black pepper
• green plantain
• salt
• queso fresco
• vegetable oil

Instructions

1. 1 Bring the whole plantains with enough water to cover to a boil; reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked, about 45 minutes. Drain and set aside until cool enough to handle.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Peel the plantains and mash with the salt and pepper until no lumps remain. Roll the mashed plantain into 3 tablespoon size balls around a cube of cheese. Cook the plantain balls in the hot oil in batches until they are golden brown and float to the surface, about 5 minutes. Move the plantain balls around as they cook to ensure they brown evenly. Drain the cooked plantain balls on a paper towel-lined plate to cool slightly.

By Hyper Jess

Ingredients

• ✓ black pepper
• onion
• garlic
• green bell pepper
• red bell pepper
• yellow bell pepper
• cilantro
• oregano
• white vinegar
• cumin
• salt

Instructions

1. 1 Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.

By SANDRYLO

Ingredients

• ✓ black pepper
• garlic
• olive oil
• salt
• oregano
• pork shoulder
• red wine

Instructions

1. 1 Gather all ingredients.
2. 2 Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
3. 3 Make 12 deep incisions a few inches apart in roast using a sharp knife. Pack seasoned garlic paste evenly into incisions and over roast.
4. 4 Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator for 24 hours.
5. 5 Discard red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
7. 7 Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
8. 8 Remove from the oven and let rest before carving, 20 to 30 minutes.

By Dinica

Ingredients

• ✓ black pepper
• onion
• thyme
• allspice
• cinnamon
• cayenne pepper
• salt

Instructions

1. 1 Stir dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt together in a small bowl.

By Celia

Ingredients

• ✓ black pepper
• garlic
• olive oil
• white vinegar
• oregano
• salt
• pork shoulder

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
3. 3 Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
4. 4 Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
5. 5 Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
6. 6 Preheat the oven to 300 degrees F (150 degrees C).
7. 7 Roast pork skin-side down in the preheated oven until golden-brown, about 2 hours.
8. 8 Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

By Daddy Eddie

Ingredients

• ✓ black pepper
• long-grain white rice
• water
• vegetable oil
• butter
• chicken breast
• dark rum
• mushroom
• chicken bouillon granules
• garlic powder
• coconut milk
• banana

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
3. 3 Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
4. 4 Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

By IIJUAN12

Ingredients

• ✓ black pepper
• grouper fillet
• lime juice
• red pepper flakes
• salt
• tomato
• onion
• green bell pepper

Instructions

1. 1 Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven until the fish flakes easily, about 1 hour.

By Kristal

Ingredients

• ✓ black pepper
• mango
• tomato
• onion
• jalapeno pepper
• cilantro
• lime
• salt

Instructions

1. 1 Stir the mango, tomato, onion, jalapeno pepper, cilantro, and lime juice together in a bowl; season with salt and pepper.

By whitney

Ingredients

• ✓ black pepper
• watermelon
• scallion
• pineapple
• mango
• cilantro
• lime juice
• salt

Instructions

1. 1 Toss watermelon, scallions, pineapple, mango, cilantro, and lime juice together in a large bowl until well combined; season with salt and black pepper.

By CJ

Ingredients

• ✓ black pepper
• water
• rice
• onion
• olive oil
• turmeric
• garlic powder
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes.
3. 3 Fluff rice with a fork before serving.

By cindy_richelle

Ingredients

• ✓ black pepper
• olive oil
• tomato sauce
• sofrito sauce
• sazon seasoning
• pinto bean
• water
• salt

Instructions

1. 1 Heat olive oil in a saucepan over low heat. Add tomato sauce, sofrito sauce, Sázon seasoning, and black pepper; cook and stir for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium; cook until sauce is thickened, about 15 minutes.

By FIVEBRIGS

Ingredients

• ✓ black pepper
• beef cheek
• olive oil
• salt
• cumin
• water
• yellow onion
• garlic

Instructions

1. 1 Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
2. 2 Pour water into a slow cooker.
3. 3 Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
4. 4 Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

By streetgang

Ingredients

• ✓ black pepper
• corn oil
• beef round steak
• garlic
• oregano
• white wine
• sofrito
• salt
• beef bouillon
• bay leaf
• potato
• carrot
• olive
• tomato paste

Instructions

1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Ingredients

• ✓ black pepper
• cod
• water
• all-purpose flour
• baking powder
• tomato
• green onion
• water
• vegetable oil

Instructions

1. 1 Soak cod in cold water to rehydrate it and remove excess salt, 8 hours to overnight.
2. 2 Remove bones and skin from fish. Flake and shred fish into small pieces; set aside.
3. 3 Sift flour, pepper, and baking powder into a large bowl. Add tomatoes, green onions, and flaked cod. Pour in 1/2 cup water; stir until well blended.
4. 4 Heat 1/4 inch of oil in a large, heavy skillet over medium heat.
5. 5 Drop rounded spoonfuls of batter into the skillet; fry in hot oil until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

By Monique C

Ingredients

• ✓ black pepper
• chicken breast
• paprika
• seasoned salt
• pineapple
• orange
• lemon
• red bell pepper
• spanish-style rice mix
• black bean soup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
2. 2 Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
3. 3 Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
4. 4 While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

By KRAZYKAT82

Ingredients

• ✓ black pepper
• guava
• tomato sauce
• tomato paste
• water
• brown sugar
• liquid smoke
• lemon juice
• worcestershire sauce
• habanero hot sauce
• molasses
• garlic powder
• onion powder
• salt

Instructions

1. 1 In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

By Sue Lau

Ingredients

• ✓ black pepper
• molasses
• vegetable oil
• soy sauce
• red wine
• cider vinegar
• orange juice
• brown sugar
• salt
• nutmeg
• cinnamon
• scotch bonnet chile pepper
• allspice
• ginger
• garlic
• shallot
• green onion

Instructions

1. 1 In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce.

By Wesley Murks

Ingredients

• ✓ black pepper
• turkey leg
• olive oil
• green bell pepper
• onion
• salt
• oregano
• white vinegar
• bacon
• teriyaki sauce

Instructions

1. 1 Make numerous vertical slits in the turkey legs.
2. 2 In a small bowl combine olive oil, salt, pepper, teriyaki sauce, vinegar, and oregano. Add turkey legs and toss to coat. Let marinate while you prepare vegetables and bacon.
3. 3 Cut onion, green pepper, and bacon into small squares (approximately the same size as the slits in the legs).
4. 4 Fill each slit with one piece of pepper, onion, and bacon.
5. 5 After the legs are stuffed, brown them in the oil mixture on medium-high heat for 5 minutes. Reduce the temperature to low and cover. Cook for 40 to 45 minutes or until the meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.

By Zulma Lozano

Ingredients

• ✓ black pepper
• coconut oil
• tomato
• onion
• garlic
• scotch bonnet pepper
• sardine
• soybean oil
• salt
• white rice

Instructions

1. 1 Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
2. 2 Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

By SJames456

Ingredients

• ✓ black pepper
• chicken leg
• lemon juice
• onion
• garlic
• seasoned salt
• paprika
• thyme
• clove
• vegetable oil

Instructions

1. 1 Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 30 minutes to 12 hours.
2. 2 Heat oil in a deep fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on paper towels.

By cremebrulee