Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ pepper
• chicken gizzard
• butter
• salt

Instructions

1. 1 Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
2. 2 Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

By Kris

Ingredients

• ✓ pepper
• pork chop
• barbecue sauce
• salt

Instructions

1. 1 Put the chops in the slow cooker and pour a bottle of your favorite barbeque sauce over. With your hands, mix the sauce all over the chops making sure the are coated very well. Cover and cook on low for 8 hours.

By Larry

Ingredients

• ✓ pepper
• asparagus
• olive oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
4. 4 Cook asparagus on the preheated grill, turning often until lightly charred and fork-tender about 3 to 5 minutes.
5. 5 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ pepper
• potato
• butter
• salt

Instructions

1. 1 Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
2. 2 Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

By Harold

Ingredients

• ✓ pepper
• pork butt roast
• salt
• beef broth
• coffee

Instructions

1. 1 Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.
2. 2 Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.
3. 3 Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.

By SgtRock

Ingredients

• ✓ pepper
• chicken
• salt
• hot pepper jelly
• butter

Instructions

1. 1 To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. 4 Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

By Angie

Ingredients

• ✓ pepper
• baking potato
• broccoli
• salt
• garlic and parmesan cheese sauce

Instructions

1. 1 Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
2. 2 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
5. 5 Bake in preheated oven for 30 minutes.

By Janice Unfried

Ingredients

• ✓ pepper
• pork loin roast
• caraway seed
• salt
• sauerkraut

Instructions

1. 1 Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
2. 2 Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

By Kathie Boettger

Ingredients

• ✓ pepper
• chicken breast tenderloin
• margarine
• salt
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
3. 3 Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Kim in Oklahoma

Ingredients

• ✓ pepper
• sugar pumpkin
• salt
• all-purpose flour
• butter

Instructions

1. 1 Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
2. 2 Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
3. 3 Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

By Janet Milburn

Ingredients

• ✓ pepper
• acorn squash
• salt
• butter
• brown sugar

Instructions

1. 1 In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
2. 2 Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
3. 3 Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.

By LDYBUGG10

Ingredients

• ✓ pepper
• chicken
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!

By Shirley

Ingredients

• ✓ pepper
• red potato
• garlic scape
• olive oil
• kosher salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
2. 2 Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
3. 3 Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.

By VRCOOK

Ingredients

• ✓ pepper
• chicken breast
• salt
• mayonnaise
• bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
2. 2 Season chicken breasts. Coat chicken on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
3. 3 Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle and the juices run clear.

By KARRIECARLYLE

Ingredients

• ✓ pepper
• salmon
• goat cheese
• dijon mustard mayonnaise blend
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 2 Arrange salmon fillets in the prepared baking dish. Make small incisions in each fillet; divide and stuff incisions with herbed goat cheese. Divide and spread Dijon-mayonnaise over each fillet; season with salt and black pepper.
3. 3 Bake in the preheated oven until salmon easily flakes with a fork, about 15 minutes.

By Ani

Ingredients

• ✓ pepper
• beef sweetbread
• oil
• all-purpose flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Tear sweetbreads apart into 1-inch pieces. Discard any stringy ligaments holding them together, rinsing with water as you go.
3. 3 Drain in a colander set in the sink.
4. 4 Heat 1/2 inch oil in a large saucepan to 350 degrees F (175 degrees C).
5. 5 Place flour into a bowl. Press slightly wet sweetbreads into flour to coat.
6. 6 Fry coated sweetbreads in hot oil until golden brown, turning once.
7. 7 Drain on a paper towel-lined plate. Season with salt and pepper.

By Norma

Ingredients

• ✓ pepper
• ground beef
• sour cream
• bread crumb
• onion soup mix

Instructions

1. 1 Mix ground beef, sour cream, bread crumbs, onion soup mix, and pepper in a large bowl with your hands until thoroughly combined. Cover and refrigerate until flavors have blended, about 15 minutes.
2. 2 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Form beef mixture into eight patties.
4. 4 Cook 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 at least 160 degrees F (70 degrees C) for medium.

By LAB1

Ingredients

• ✓ pepper
• ground beef
• turkey sausage
• tomato chili sauce
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine ground beef, Italian sausage, chili sauce, salt, and black pepper in a medium bowl. Divide and form into 8 balls; flatten into patties.
3. 3 Grill patties until well done and no longer pink in centers, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

By MEHUNGRY98

Ingredients

• ✓ pepper
• celeriac
• potato
• heavy cream
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.

By Capucine

Ingredients

• ✓ pepper
• beefsteak tomato
• white vinegar
• olive oil
• salt

Instructions

1. 1 Slice the top off of each tomato. Hollow out each tomato with a spoon, leaving a 1/2 to 1/4 inch shell. Place tomato pulp in a large bowl.
2. 2 Stir the vinegar and olive oil into the pulp, mixing to break up any large pieces. Season with salt and pepper. Evenly spoon the filling into the tomato shells. Refrigerate for at least 10 minutes before serving.

By Junoir Chef