Type what you have

Ingredients

• ✓ black pepper
• ✓ black pepper
• cooking spray
• chicken
• salt
• plum jam
• ginger root
• horseradish

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Season chicken pieces with salt and pepper. Place skin-side-up onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, stir together plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl.
5. 5 After chicken has baked 20 minutes, brush with plum glaze and return to the oven. Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Rick

Ingredients

• ✓ black pepper
• cauliflower
• soy sauce
• fish sauce
• cayenne pepper

Instructions

1. 1 Preheat water in a sous vide vessel to 185 degrees F (85 degrees C).
2. 2 Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl; toss to coat. Place mixture into a sous vide bag and vacuum seal.
3. 3 Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.

By Scootir

Ingredients

• ✓ black pepper
• king salmon
• brown sugar
• miso paste
• ginger
• gluten-free soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.
2. 2 Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.
3. 3 Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.
4. 4 Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.

By Dads That Cook

Ingredients

• ✓ black pepper
• water
• napa cabbage kimchi
• luncheon meat
• chili powder
• salt

Instructions

1. 1 In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.

By MISOHAM

Ingredients

• ✓ black pepper
• soy sauce
• thai sweet chili sauce
• paprika
• parsley
• chicken thigh

Instructions

1. 1 Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
3. 3 Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
4. 4 Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Aroma and Essence

Ingredients

• ✓ black pepper
• pineapple ring
• brown sugar
• soy sauce
• garlic powder
• pork chop

Instructions

1. 1 Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. 3 Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

By jhopkins

Ingredients

• ✓ black pepper
• butter
• garlic
• baby bok choy
• chicken broth
• salt

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add garlic; cook and stir until very lightly browned, about 5 minutes. Add baby bok choy and chicken broth; bring to a boil. Reduce heat to a simmer; cook until baby bok choy are tender, about 6 minutes. Season with salt and black pepper.

By Sarah MJ

Ingredients

• ✓ black pepper
• chicken thigh
• salt
• coconut milk
• red curry paste
• brown sugar
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
2. 2 Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
3. 3 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

By KYALALA

Ingredients

• ✓ black pepper
• water
• five-spice powder
• butter
• beef bouillon
• ginger
• quinoa

Instructions

1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

Ingredients

• ✓ black pepper
• brussels sprout
• olive oil
• salt
• sesame oil
• soy sauce
• fish sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
3. 3 Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
4. 4 Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.

By Casey Butler

Ingredients

• ✓ black pepper
• vegetable oil
• onion
• zucchini
• teriyaki sauce
• soy sauce
• sesame seed

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until softened, about 5 minutes. Add zucchini, teriyaki sauce, soy sauce, and sesame seeds; cook until zucchini are tender, about 5 minutes. Season with pepper. Serve immediately.

By MichelleB

Ingredients

• ✓ black pepper
• vegetable oil
• onion
• garlic
• cabbage
• soy sauce
• white sugar

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

By CRE8IVEONE

Ingredients

• ✓ black pepper
• peanut oil
• green bean
• ginger root
• garlic
• soy sauce
• white sugar

Instructions

1. 1 Heat the peanut oil in a wok or skillet with high sides over medium-high heat until almost smoking; add the green beans. Quickly cook and stir the beans in the hot oil until they are bright green and starting to show brown spots, about 2 minutes. Remove the beans to a bowl. Drain all but 2 tablespoons of oil from the pan and return to heat. Cook and stir the ginger and garlic in the oil until they have started to brown, about 2 minutes. Return the green beans to the wok; add the dark soy sauce, sugar, and black pepper. Cook until hot; about 30 more seconds.

By GRANDMASCOOKIES215

Ingredients

• ✓ black pepper
• chicken breast
• orange
• soy sauce
• honey
• garlic
• ginger

Instructions

1. 1 Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

By april leigh

Ingredients

• ✓ black pepper
• teriyaki sauce
• orange juice
• sherry
• ginger root
• garlic
• allspice
• pork chop

Instructions

1. 1 To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).

By Valerie Serao

Ingredients

• ✓ black pepper
• teriyaki sauce
• tuna steak
• olive oil
• lemon
• sesame seed
• salt
• carrot

Instructions

1. 1 Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
2. 2 Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
3. 3 Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

By irakaway

Ingredients

• ✓ black pepper
• pork loin
• soy sauce
• water
• ginger root
• watercress
• bean sprout
• firm tofu

Instructions

1. 1 Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
2. 2 Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

By Keani

Ingredients

• ✓ black pepper
• broccoli
• butter
• brown sugar
• soy sauce
• white vinegar
• garlic
• cashew

Instructions

1. 1 Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. 2 While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.
3. 3 Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

By SALSIEPIE

Ingredients

• ✓ black pepper
• green bean
• sesame oil
• vegetable oil
• garlic
• shallot
• kosher salt
• sesame seed

Instructions

1. 1 Bring a large pot of water to a boil. Add the green beans, and cook for about 2 minutes. Drain, and immediately transfer to a bowl of ice water to stop the cooking. Drain again.
2. 2 Heat the sesame oil and vegetable oil in a large skillet over medium-high heat. Add the green beans, and fry for 2 to 3 minutes, stirring constantly. Add the garlic, shallot, salt and pepper to the beans. Cook and stir for 1 minute. Mix in the sesame seeds, cook for 1 more minute, then serve.

By JULIEP

Ingredients

• ✓ black pepper
• wine
• soy sauce
• olive oil
• brown sugar
• ginger root
• garlic
• beef flank steak

Instructions

1. 1 In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

By KENT SULLIVAN

Ingredients

• ✓ black pepper
• long-grain rice
• vegetable oil
• broccoli floret
• green onion
• egg
• soy sauce
• salt

Instructions

1. 1 In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

By HERCATE

Ingredients

• ✓ black pepper
• soy sauce
• white sugar
• sesame oil
• garlic
• beef
• sesame seed
• green onion

Instructions

1. 1 Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.
2. 2 Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade.
3. 3 Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
4. 4 Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.

By brujah42

Ingredients

• ✓ black pepper
• ground beef
• hoisin sauce
• peanut sauce
• lettuce
• cucumber
• carrot
• mint
• salt

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
2. 2 Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

By Christine Simon Michener

Ingredients

• ✓ black pepper
• vegetable oil
• onion
• garlic
• ground pork
• fish sauce
• green chile
• winged bean
• cream of coconut

Instructions

1. 1 Heat oil in a nonstick skillet over medium heat. Sauté onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; sauté until it starts to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more.
2. 2 Stir green chile into the pork mixture; sauté until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium-low; let simmer until coconut cream thickens, about 5 minutes more.

By Arlene Tengonciang

Ingredients

• ✓ black pepper
• chicken breast
• salt
• all-purpose flour
• peanut oil
• garlic
• cooking wine
• soy sauce
• chicken stock

Instructions

1. 1 Season chicken with salt and black pepper. Toss with flour until coated.
2. 2 Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
3. 3 Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

By Steve Bowden

Ingredients

• ✓ black pepper
• sugar
• soy sauce
• water
• onion
• garlic
• sesame oil
• chicken thigh

Instructions

1. 1 Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.
2. 2 Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By funinthesun

Ingredients

• ✓ black pepper
• potato
• salt
• cucumber
• onion
• carrot
• apple juice
• rice vinegar
• egg
• mayonnaise

Instructions

1. 1 Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.
2. 2 Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
3. 3 Drain potatoes and place into a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil, then reduce the heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
4. 4 Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
5. 5 Transfer mashed potatoes to a bowl. Add carrot, cucumber, onion, and eggs. Mix in mayonnaise, then season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

By Kurumi

Ingredients

• ✓ black pepper
• olive oil
• onion
• garlic
• green bell pepper
• chicken style seitan
• salt
• cornstarch
• water

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add onions and garlic, and cook, stirring until lightly browned. Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors. Dissolve cornstarch in cold water, and stir into the skillet. Cook, stirring until thickened, and serve immediately.

By veggigoddess

Ingredients

• ✓ black pepper
• vegetable oil
• chicken
• onion
• garlic
• soy sauce
• white vinegar
• garlic powder
• bay leaf

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown, 2 to 3 minutes per side. Transfer chicken to a plate and set aside.
2. 2 Add onion and garlic to the skillet; cook until softened and brown, about 3 to 5 minutes.
3. 3 Pour in soy sauce and vinegar and season with garlic powder, black pepper, and bay leaf.
4. 4 Return chicken to pan, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is tender and cooked through, 35 to 40 minutes.

By angelaBBf

Ingredients

• ✓ black pepper
• edamame
• garlic
• ginger
• water
• black truffle oil
• olive oil
• soy sauce
• dumpling wrapper

Instructions

1. 1 Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.
2. 2 Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.
3. 3 Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.
4. 4 Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.

By bpetish