Type what you have

Ingredients

• ✓ peppercorn
• red chile pepper
• oregano
• salt
• cumin
• white sugar
• garlic
• red chile powder
• paprika
• apple cider vinegar
• water
• ground turkey breast

Instructions

1. 1 Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
2. 2 Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

By Buckwheat Queen

Ingredients

• ✓ peppercorn
• salsify root
• ghee
• salt
• dill weed

Instructions

1. 1 Roughly crush peppercorns in a mortar. Set aside.
2. 2 Use rubber gloves at all times while preparing salsify. Rinse and scrub salsify under running water to eliminate dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, so pieces are 3 inches long and 1/4 inch thick.
3. 3 Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

By Buckwheat Queen

Ingredients

• ✓ peppercorn
• dry white wine
• onion
• celery
• bay leaf
• salmon
• dill
• lemon

Instructions

1. 1 Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
2. 2 Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

By Marvel's Kitchen

Ingredients

• ✓ peppercorn
• chicken
• onion
• carrot
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch.
3. 3 Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes.
4. 4 Remove chicken from the pot and let sit until cool enough to handle. Shred or chop meat.

By Allrecipes Member

Ingredients

• ✓ peppercorn
• avocado
• lime
• cherry tomato
• shallot
• cilantro
• garlic
• kosher salt

Instructions

1. 1 Place avocados in a medium bowl and squeeze in lime juice. Add tomatoes, shallot, cilantro, garlic, salt, and pepper. Mash with an immersion blender or a sturdy fork until avocado is mashed and ingredients are combined. Stir gently and serve immediately.

By Golden Belly

Ingredients

• ✓ peppercorn
• red onion
• garlic
• ginger
• water
• apple cider vinegar
• white vinegar
• maple syrup
• kosher salt

Instructions

1. 1 Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.
2. 2 Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

By jaybu

Ingredients

• ✓ peppercorn
• corned beef brisket
• spice packet
• beer
• garlic clove
• bay leaf

Instructions

1. 1 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
2. 2 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
3. 3 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

By Suze Knisley

Ingredients

• ✓ peppercorn
• ahi tuna steak
• salt
• cayenne pepper
• butter
• olive oil

Instructions

1. 1 Pat tuna steaks dry and season on both sides with salt and cayenne pepper.
2. 2 Melt butter in a skillet over medium-high heat.
3. 3 Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes.
4. 4 Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side.
5. 5 Slice tuna into 1/4-inch thick slices to serve.
6. 6 Enjoy!

By Bethany Joyful

Ingredients

• ✓ peppercorn
• asparagus
• olive oil
• garlic
• gouda cheese
• himalayan pink salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread asparagus on the prepared baking sheet. Drizzle with oil; season with garlic, and black pepper. Toss to coat.
3. 3 Bake in the preheated oven for 12 to 15 minutes. Set asparagus aside.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Arrange spears so they're touching; sprinkle Gouda cheese down center of spears. Broil until cheese melts, 3 to 5 minutes. Season with salt.

By Yoly

Ingredients

• ✓ peppercorn
• asparagus
• avocado oil cooking spray
• garlic powder
• salt
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper.
2. 2 Place asparagus spears in the prepared basket and mist with avocado oil. Sprinkle with garlic powder, salt, pepper, and pepper flakes. Top with Parmesan cheese.
3. 3 Air-fry until asparagus spears start to char, 7 to 9 minutes.

By Yoly

Ingredients

• ✓ peppercorn
• flat iron steak
• olive oil
• salt
• butter
• garlic
• balsamic vinegar
• parsley

Instructions

1. 1 Brush flat iron steak with olive oil; press into ground peppercorns, then season with salt. Set aside. Melt butter in a large skillet over medium-high heat. Add steak; cook to desired degree of doneness, about 4 minutes per side for medium-rare. Transfer steak to a plate; keep warm.
2. 2 Add garlic to the skillet; cook over medium heat until begins to brown around edges, about 1 minute. Pour in balsamic vinegar, increase heat to medium-high, cook until vinegar has reduced by half.
3. 3 Thinly slice steak against the grain; arrange on a serving platter. Pour reduced balsamic vinegar over top; sprinkle with chopped parsley to serve.

By KMOMMYZ

Ingredients

• ✓ peppercorn
• water
• white vinegar
• soy sauce
• garlic
• salt
• chicken
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
2. 2 Remove chicken from pot and brown in oil in a large skillet over medium high heat.
3. 3 Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

By roguejoker

Ingredients

• ✓ peppercorn
• white fish
• salt
• coconut
• kashmiri chile
• garlic
• coriander seed
• turmeric
• kokum

Instructions

1. 1 Season fish pieces with salt.
2. 2 Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
3. 3 Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

By Louella

Ingredients

• ✓ peppercorn
• olive oil
• chicken breast
• onion
• garlic
• sazon seasoning
• parsley
• celery seed
• salt
• bay leaf
• grape tomato
• chicken broth
• cannellini bean
• chickpea
• brown rice
• spinach

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
2. 2 Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
3. 3 Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.

By Tricia Vaccaro-Coburn

Ingredients

• ✓ peppercorn
• vegetable oil
• water
• sage
• cinnamon stick
• rosemary
• apple
• onion
• turkey
• ice water
• sage
• cinnamon stick
• allspice berry
• salt
• brown sugar
• apple
• pear
• cherry
• candied ginger
• vegetable broth

Instructions

1. 1 Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
2. 2 Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
3. 3 On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
4. 4 Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
5. 5 Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

By Stacie

Ingredients

• ✓ peppercorn
• summer squash
• zucchini
• carrot
• red onion
• dill
• black pepper
• sea salt
• red pepper flakes
• red wine vinegar
• olive oil

Instructions

1. 1 Combine summer squash, zucchini, carrots, onion, dill, black pepper, cracked peppercorns, salt, and red pepper flakes; drizzle with vinegar and oil and mix well.
2. 2 Cover and refrigerate until ready to serve.

By JennB1972

Ingredients

• ✓ peppercorn
• soy sauce
• jalapeno pepper
• garlic
• chicken wing
• vegetable oil
• water
• bay leaf
• white vinegar
• white sugar
• salt

Instructions

1. 1 Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. 2 Remove chicken wings from the marinade and shake off excess. Reserve marinade.
3. 3 Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

By Javanese Journal

Ingredients

• ✓ peppercorn
• all-purpose flour
• salt
• beef chuck roast
• butter
• garlic
• onion
• allspice berry
• horseradish
• bay leaf
• rum
• water

Instructions

1. 1 Mix flour and salt together in a small bowl until well combined; rub into roast. Set aside.
2. 2 Melt butter in a Dutch oven over medium heat. Cook and stir garlic in hot butter until fragrant. Place roast into the pot and cook until browned on all sides. Remove roast to a plate.
3. 3 Arrange onion slices in the bottom of the pot, then place roast on top. Sprinkle with peppercorns, allspice berries, horseradish, and bay leaf. Pour in rum. Cover and simmer over medium-low heat until roast is tender, 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
4. 4 Transfer roast to a platter. Stir gravy in the pot until smooth, then pour over roast.

By thisgurlluvs2cook

Ingredients

• ✓ peppercorn
• prawn
• sea salt
• coconut
• kashmiri chile pepper
• coriander seed
• garlic
• vegetable oil
• onion
• turmeric
• water
• okra
• kokum

Instructions

1. 1 Season prawns with sea salt.
2. 2 Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
3. 3 Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
4. 4 Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

By Louella

Ingredients

• ✓ peppercorn
• beef round steak
• salt
• black pepper
• vinegar
• carrot
• onion
• clove
• bay leaf
• parsley
• all-purpose flour
• butter
• gingersnap cookie
• sugar

Instructions

1. 1 Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
2. 2 Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a medium bowl; pour over beef. Cover the dish tightly with a lid or plastic wrap. Refrigerate beef, turning daily, for 3 to 7 days.
3. 3 Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
4. 4 Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover the Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
5. 5 Stir gingersnap crumbs and sugar into liquid in the Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

By Jerry

Ingredients

• ✓ peppercorn
• corned beef brisket
• spice packet
• water
• amber ale
• onion
• red chile
• garlic
• cinnamon stick
• bay leaf
• brown sugar
• clove
• ginger
• mustard
• celery salt
• caraway seed

Instructions

1. 1 Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.
2. 2 Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.

By RuggSkins

Ingredients

• ✓ peppercorn
• chicken broth
• apple juice
• brown sugar
• salt
• sage
• apple
• garlic
• ice cube
• turkey
• apple
• onion
• garlic
• sage
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
3. 3 Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
4. 4 Gently lower turkey into the liquid with the breast facing down.
5. 5 Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
6. 6 Preheat oven to 500 degrees F (260 degrees C).
7. 7 Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
8. 8 Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey.
9. 9 Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
10. 10 Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
11. 11 Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C).
12. 12 Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By terrwyn

Ingredients

• ✓ peppercorn
• cherry tomato
• sugar
• oregano
• celery
• carrot
• onion
• salt
• black pepper
• shrimp
• buffalo mozzarella
• bread
• olive oil
• black olive
• basil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
3. 3 Bake in the preheated oven until completely wilted, about 1 hour.
4. 4 Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
5. 5 Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
6. 6 Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
7. 7 Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.

By Roberta

Ingredients

• ✓ peppercorn
• red chile pepper
• cumin seed
• coriander seed
• cinnamon stick
• ginger
• garlic
• clove
• oil
• onion
• chicken
• water
• tamarind juice
• salt
• cilantro leaves

Instructions

1. 1 Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
2. 2 Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
3. 3 Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

By Allrecipes Member

Ingredients

• ✓ peppercorn
• great northern bean
• water
• ham hock
• salt
• black pepper
• carrot
• potato
• celery
• onion
• bay leaf
• vegetable oil
• garlic
• all-purpose flour
• paprika

Instructions

1. 1 Soak beans in plenty of cold water overnight. Drain.
2. 2 Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
3. 3 Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
4. 4 Remove ham hock and cut off meat from the bone. Return to the soup.
5. 5 Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.

By Katrina Pescador

Ingredients

• ✓ peppercorn
• chicken
• salt
• green chile pepper
• cilantro
• garlic
• ginger
• tamarind paste
• poppy seed
• cumin seed
• cinnamon stick
• clove
• turmeric
• vegetable oil
• lime

Instructions

1. 1 Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
2. 2 Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
3. 3 Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
4. 4 Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Drizzle with lime juice before serving.

By Allrecipes Member

Ingredients

• ✓ peppercorn
• water
• corn flour
• potato
• red bell pepper
• ketchup
• bay leaf
• beef bouillon cube
• manzanilla olive
• onion
• tomato
• garlic
• onion
• cooking oil
• pepper
• salt
• beef chuck roast

Instructions

1. 1 Season beef with salt and black pepper; set aside.
2. 2 Heat 2 tablespoons oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks in the skillet, individually, on all sides; place in the pot.
3. 3 Add tomatoes, quartered onion, olives with brine, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low and simmer 1 hour.
4. 4 Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; transfer to the pot.
6. 6 Slice beef against the grain; add to the pot. Stir and cook, 5 minutes. Whisk corn flour and water together in a small bowl; stir into sauce to thicken if its too thin.

By lola

Ingredients

• ✓ peppercorn
• gingersnap cookie
• celery
• carrot
• onion
• beef chuck roast
• juniper berry
• bay leaf
• clove
• garlic
• salt
• white sugar
• lemon
• onion
• cider vinegar
• red wine
• water

Instructions

1. 1 Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2. 2 Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3. 3 Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.
4. 4 Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5. 5 Slice roast; serve with vegetables and gravy.

By kateshort

Ingredients

• ✓ peppercorn
• basmati rice
• water
• turmeric
• garam masala
• black pepper
• red chile pepper
• salt
• chicken bouillon
• potato
• carrot
• pea
• water
• tomato
• ginger garlic paste
• cinnamon stick
• cumin seed
• red onion
• olive oil
• ghee

Instructions

1. 1 Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
2. 2 Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
3. 3 Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

By Asmaa'

Ingredients

• ✓ peppercorn
• turkey bag
• turkey
• water
• bay leaf
• vegetable flakes
• bell pepper
• white sugar
• sea salt
• water
• kitchen twine
• sage
• thyme
• rosemary
• yellow onion
• garlic
• pear
• lemon
• orange
• fuji apple
• pinot grigio wine
• vegetable stock
• chicken stock

Instructions

1. 1 Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
2. 2 Remove brine from heat and let cool to room temperature. Store in the refrigerator.
3. 3 Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
4. 4 Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

By Jeff Montgomery