Type what you have

Ingredients

• ✓ pepper
• chicken breast
• salt
• salad dressing
• vegetable oil

Instructions

1. 1 Place chicken breasts in a nonporous glass dish or bowl. Poke several holes in chicken with a fork; season with salt and pepper. Pour salad dressing over chicken; toss to coat. Cover the dish and marinate in the refrigerator for about 2 hours.
2. 2 Heat oil in a medium skillet over medium heat.
3. 3 Remove chicken from marinade, discard excess marinade, and sauté chicken in hot oil until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JWilliams

Ingredients

• ✓ pepper
• chicken
• salt
• onion
• rosemary

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9x13-inch baking dish or roasting pan.
3. 3 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).

By LILQUIZ

Ingredients

• ✓ pepper
• olive oil
• lemon
• oregano
• salt
• chicken thigh

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish. Whisk oil and lemon juice together.
2. 2 Mix oregano with salt and pepper to taste. Rub well over all chicken pieces. Place into the prepared baking dish and drizzle with 1/2 of the oil-lemon mixture.
3. 3 Bake in the preheated oven for 15 minutes. Turn chicken pieces and drizzle with remaining oil-lemon mixture. Bake until chicken is no longer pink at the bone and the juices run clear, 15 to 20 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Teresa C. Rouzer

Ingredients

• ✓ pepper
• olive oil
• garlic
• broccoli
• salt
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Combine olive oil and garlic in a small bowl.
3. 3 Cut broccoli into florets, leaving 2 to 3 inches of stem; spread on a rimmed baking sheet. Drizzle garlic oil over broccoli; toss to coat. Season with salt and black pepper.
4. 4 Roast in the preheated oven until broccoli is tender and charred at edges, 7 to 9 minutes, flipping once. Transfer to a serving dish; drizzle with vinegar.

By Alyssa Long

Ingredients

• ✓ pepper
• pasta
• olive oil
• garlic
• salt
• parmesan cheese

Instructions

1. 1 In a large pot of salted water boil pasta until al dente. Drain well.
2. 2 In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
3. 3 Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

By Josie Strazzulla

Ingredients

• ✓ pepper
• roma tomato
• garlic
• olive oil
• basil
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomato halves snugly side by side in a shallow baking dish. Insert whole cloves of garlic between tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
3. 3 Bake uncovered in the preheated oven until tomatoes have softened and are sizzling in the pan with the edges slightly charred, 35 to 45 minutes. Serve hot.

By Ali

Ingredients

• ✓ pepper
• salmon steak
• italian seasoning
• thyme
• rosemary
• salt
• lime juice

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
2. 2 Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
3. 3 Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.

By Wolfman's Bro

Ingredients

• ✓ pepper
• cherry tomato
• basil leaves
• mozzarella ball
• toothpick
• olive oil
• salt

Instructions

1. 1 Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

By ALZ

Ingredients

• ✓ pepper
• tomato
• olive oil
• chickpea
• salt
• rosemary
• acini di pepe pasta

Instructions

1. 1 Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
2. 2 Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

By JENYRUT

Ingredients

• ✓ pepper
• spinach
• bow tie pasta
• olive oil
• salt
• cherry tomato
• goat cheese

Instructions

1. 1 Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
2. 2 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 and place in a large bowl.
3. 3 Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
4. 4 Add goat cheese and serve warm or room temperature.

By KYMANNE

Ingredients

• ✓ pepper
• penne pasta
• bacon
• garlic
• broccolini
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, place bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain bacon on paper towels, leaving drippings in the skillet.
3. 3 Add 1/2 of the garlic to bacon drippings in the skillet and cook over medium-low heat for 3 minutes, stirring frequently. Add broccolini and continue to cook and stir until broccolini is tender but still bright green, 3 to 4 minutes. Stir in remaining garlic; season with salt and pepper. Add pasta to the skillet and stir to coat. Remove from heat and mix in Parmesan cheese. Crumble in bacon; toss again and serve.

By SKILLETZILLA

Ingredients

• ✓ pepper
• green bean
• butter
• bread crumb
• parmesan cheese
• salt
• parsley

Instructions

1. 1 Place the green beans in a saucepan with a lid and pour enough water over the beans to cover; bring to a boil. Reduce the heat to low and cover; simmer until the beans are tender but still crisp, about 10 minutes. Drain. Spread the beans onto paper towels to dry.
2. 2 Melt the butter in a large skillet over medium-low heat; stir the bread crumbs and Parmesan cheese into the melted butter. Reduce heat to low; add the beans and cook and stir until the beans are heated through and the crumbs are beginning to brown, about 3 minutes. Season with salt and pepper. Sprinkle the parsley over the mixture to serve.

By Marilyn Perzik

Ingredients

• ✓ pepper
• olive oil
• garlic
• parsley
• clam
• tomato
• salt

Instructions

1. 1 In a large saucepan, lightly brown garlic in olive oil. Stir in parsley, clams with juice, crushed tomatoes, salt and pepper to taste.
2. 2 Simmer for 45 minutes. Serve over cooked pasta.

By Michele O'Sullivan

Ingredients

• ✓ pepper
• farfalle pasta
• tomato
• olive oil
• garlic
• basil
• salt

Instructions

1. 1 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 In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.

By CookinGirl

Ingredients

• ✓ pepper
• flounder
• butter
• salt
• lemon juice
• tomato
• basil
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.
3. 3 Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

By sue416

Ingredients

• ✓ pepper
• fettuccine pasta
• butter
• heavy cream
• garlic salt
• salt
• romano cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. 4 Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. 5 Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.

By ERINMARIE

Ingredients

• ✓ pepper
• olive oil
• escarole
• salt
• red pepper flakes
• garlic
• cannellini bean
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes.
4. 4 Stir in escarole and parsley; simmer 10 minutes more.

By KristaP

Ingredients

• ✓ pepper
• pizza crust
• olive oil
• pizza sauce
• garlic
• escarole leaf
• mozzarella cheese
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella.
3. 3 Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.

By LOVEMYWINE

Ingredients

• ✓ pepper
• pancetta bacon
• onion
• red pepper flakes
• tomato
• white wine
• spaghetti
• salt

Instructions

1. 1 In a large skillet over medium heat, cook bacon, onion and red pepper flakes until onion is tender but not browned.
2. 2 Stir in the tomatoes and wine; simmer for about 20 minutes. Meanwhile, 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.
3. 3 Add pasta to the sauce and toss well; simmer for 2 to 3 minutes more (this will infuse the pasta with the sauce). Add salt and black ground pepper to taste; serve.

By Jodi V.

Ingredients

• ✓ pepper
• olive oil cooking spray
• chicken breast
• salt
• provolone cheese
• prosciutto
• pesto
• cherry tomato
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
2. 2 Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
3. 3 Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ pepper
• chicken leg quarter
• rosemary
• garlic
• salt
• beer
• cornstarch
• olive oil
• yellow onion

Instructions

1. 1 Combine chicken, 1 tablespoon rosemary, garlic, salt, and pepper in a large bowl; pour beer over top. Cover and marinate in the refrigerator for at least 30 minutes.
2. 2 Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over chicken to coat it completely. Reserve marinade.
3. 3 Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Sauté until onion is tender and translucent, about 5 minutes.
4. 4 Pour remaining marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in remaining 1 tablespoon rosemary. Lower the heat and simmer until sauce has reduced and thickened and chicken is no longer pink inside, about 15 minutes. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ pepper
• cauliflower
• red bell pepper
• red onion
• dill
• balsamic vinegar
• white wine vinegar
• olive oil
• salt

Instructions

1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Ingredients

• ✓ pepper
• bread
• butter
• garlic
• olive oil
• oregano
• salt
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut loaf into ten 1-inch slices.
3. 3 Mix butter, garlic, oil, oregano, salt, and pepper together in a bowl; spread butter mixture on one side of each slice of bread; arrange bread slices, butter-side up, in a single layer on a baking sheet.
4. 4 Cook under the preheated broiler until slightly brown, checking frequently so they do not burn, about 3 minutes.
5. 5 Top bread slices with cheese and return to broiler until cheese is slightly brown and melted, about 2 minutes.
6. 6 Serve hot.

By Clair

Ingredients

• ✓ pepper
• ground chicken
• mozzarella cheese
• parmesan cheese
• garlic
• italian seasoning
• salt
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Mix ground chicken, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper together in a large bowl with your hands until well combined.
4. 4 Fold in basil.
5. 5 Place chicken mixture between two pieces of parchment paper.
6. 6 Gently press on the top piece of parchment and spread mixture into a circle or rectangle with a thickness of 1/4 to 1/2 inch. Remove and discard the top piece of parchment paper.
7. 7 Bake in the preheated oven until starting to brown on the edges, 35 to 45 minutes.

By Yoly

Ingredients

• ✓ pepper
• olive oil
• garlic
• tomato
• sugar
• water
• basil
• salt

Instructions

1. 1 In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper.
2. 2 Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

By Jackie

Ingredients

• ✓ pepper
• fettuccine
• cooking spray
• chicken breast
• chicken broth
• flour
• neufchatel cheese
• parmesan cheese
• garlic powder

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook, stirring occasionally, until chicken is done, 5 to 7 minutes. Remove from the skillet.
3. 3 Mix broth and flour into the same skillet. Stir in Neufchâtel cheese, 2 tablespoons Parmesan, garlic powder, and pepper; cook, whisking constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken.
4. 4 Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.

By Philadelphia

Ingredients

• ✓ pepper
• veal medallion
• all-purpose flour
• butter
• olive oil
• salt
• marsala wine
• water
• cornstarch

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
2. 2 Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
3. 3 Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
4. 4 Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
5. 5 Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

By saretta

Ingredients

• ✓ pepper
• orzo pasta
• butter
• olive oil
• onion
• blue cheese
• mascarpone cheese
• spinach
• salt

Instructions

1. 1 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, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
3. 3 In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

By Lindsay Perejma

Ingredients

• ✓ pepper
• white fish
• olive oil
• salt
• basil
• olive oil
• garlic
• pine nut
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 355 degrees F (180 degrees C) according to manufacturer's instructions.
2. 2 Brush fillets with 1 tablespoon olive oil; season with salt and black pepper. Place in the air fryer basket. Set timer for 8 minutes.
3. 3 Pick basil leaves; place into the bowl of a food processor or mortar. Add 1 cup extra-virgin olive oil, garlic, pine nuts, and Parmesan cheese; pulse or grind until turns into a sauce. Season with salt.
4. 4 Place fillets on a serving plate; drizzle with pesto sauce.

By Philips Canada

Ingredients

• ✓ pepper
• lasagna noodle
• ground beef
• salt
• spaghetti sauce
• garlic
• mozzarella cheese
• cheddar cheese
• ricotta cheese

Instructions

1. 1 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 Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
3. 3 In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

By BRENDAJALOMOS