Type what you have

Ingredients

• ✓ pepper
• bread flour
• water
• vegetable oil
• salt
• green onion
• vegetable oil

Instructions

1. 1 Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
2. 2 Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
3. 3 Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.

By spicyme

Ingredients

• ✓ pepper
• rice noodle
• vegetable oil
• garlic
• soy sauce
• chili sauce
• salt
• green onion

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until al dente, 2 to 3 minutes; try not to overcook as they will become mushy. Drain.
2. 2 Heat oil in a large skillet over medium heat. Add garlic and sauté until tender. Stir in noodles; season with soy sauce, chili sauce, salt, and pepper. Sprinkle with chopped green onion.

By Serena Liew

Ingredients

• ✓ pepper
• oil
• corned beef
• cabbage
• potato
• carrot
• onion
• salt
• egg roll wrapper

Instructions

1. 1 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 2 Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3. 3 Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.

By Nicolle Morrison

Ingredients

• ✓ pepper
• firm tofu
• soy sauce
• black vinegar
• sesame oil
• sugar
• olive oil
• garlic
• green onion
• salt

Instructions

1. 1 Cut the tofu in half lengthwise down the top. Slice into squares 1/4 inch thick. Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside.
2. 2 Heat oil in a large, nonstick pan over medium heat. Add garlic and green onions, and cook until fragrant, about 20 seconds. Brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes. Season to taste with salt and pepper.

By Jeankat

Ingredients

• ✓ pepper
• pork sparerib
• vegetable oil
• ginger root
• green onion
• cinnamon
• water
• soy sauce
• sugar
• rice wine
• salt

Instructions

1. 1 Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
2. 2 Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

By MLYIN

Ingredients

• ✓ pepper
• beef filet
• vegetable oil
• onion
• garlic
• ginger root
• green bell pepper
• carrot
• beef broth
• cornstarch
• sugar
• soy sauce
• oyster sauce
• salt

Instructions

1. 1 In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
2. 2 Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

By Marla

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

Ingredients

• ✓ pepper
• pork chop
• dill pickle juice
• salt

Instructions

1. 1 Arrange pork chops in a shallow dish and pour pickle juice over top. Cover and marinate in the refrigerator for at least 1 hour, or 8 to 24 hours for best results.
2. 2 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain pork chops and discard marinade.
3. 3 Cook pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By icedtead

Ingredients

• ✓ pepper
• mustard
• white vinegar
• salt
• white sugar
• egg yolk

Instructions

1. 1 In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
2. 2 Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

By sara

Ingredients

• ✓ pepper
• peanut oil
• spinach
• salt

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

By LINDA MCLEAN

Ingredients

• ✓ pepper
• potato
• non-dairy creamer
• salt

Instructions

1. 1 Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
2. 2 Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
3. 3 Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.

By Rosemary

Ingredients

• ✓ pepper
• green bean
• onion
• olive oil
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a roasting pan with olive oil.
2. 2 Place beans and onion in the roasting pan. Drizzle on olive oil and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven, stirring only once or twice, until beans are tender-crisp, about 30 minutes. Top with Parmesan cheese. Serve immediately or once cooled to room temperature.

By Shawn Gardner

Ingredients

• ✓ pepper
• pork chop
• salt
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in a shallow baking dish or roasting pan.
2. 2 Season pork chops with salt and pepper; place onto the roasting rack. Place onions over chops. Pour about 1 cup water into the bottom of the pan, making sure it is not high enough to touch the chops. Cover with foil or a tight lid.
3. 3 Roast in the preheated oven until no longer pink in the center, about 1 hour. Cut into one chop to check for doneness; an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). When chops are done all the way through, remove the foil or lid and return to the oven for 15 to 20 minutes to brown slightly. Watch carefully during browning.

By PATSYSH