Type what you have

Ingredients

• ✓ black peppercorn
• chicken
• onion
• carrot
• celery
• bay leaf
• salt
• pepper
• water
• creamed corn

Instructions

1. 1 In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
2. 2 Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

By Morris

Ingredients

• ✓ black peppercorn
• lemon
• bay leaf
• thyme
• chicken breast
• paprika
• mayonnaise
• sour cream
• salt
• black pepper
• nutmeg
• corn
• cilantro
• orange bell pepper
• jalapeno pepper

Instructions

1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Ingredients

• ✓ black peppercorn
• chicken
• water
• celery
• carrot
• onion
• chicken broth
• beef bouillon
• chicken noodle soup mix
• bay leaf
• thyme
• poultry seasoning
• basil
• parsley
• farfalle pasta

Instructions

1. 1 Place chicken into a large pot; cover with water. Add celery leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from the pot and place in a bowl until cool enough to handle.
2. 2 Meanwhile, strain cooking liquid, discard celery leaves, and return cooking liquid to the pot. Place carrots, onion, celery stalks, chicken broth, bouillon, and soup mix into the pot and bring to a simmer over medium heat. Add peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley.
3. 3 Bone chicken; cut meat into bite-sized pieces and add to the pot. Simmer until vegetables are tender and flavors are well blended, about 90 minutes.
4. 4 Stir in pasta; cook until noodles are tender yet firm to the bite, 10 to 15 minutes. Serve hot.

By CARRIEK

Ingredients

• ✓ black peppercorn
• nori
• sesame oil
• egg
• vegetable filling
• potsticker
• canola oil
• egg
• black pepper
• salt
• fish sauce
• water
• ginger
• garlic
• scallion
• yellow onion
• beef chuck roast

Instructions

1. 1 Trim chuck roast and cut into 1 1/2-inch thick by 1 1/2-inch wide strips. Quarter onion, leaving roots intact.
2. 2 Place beef and onion in a large pot with light scallion parts, garlic, ginger, and peppercorns. Add water and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cover with a lid, leaving it slightly askew. Cook, adjusting the heat as needed to maintain a gentle boil, until beef is tender and easily pierced with a knife, about 1 hour 30 minutes. Turn off heat.
3. 3 Transfer beef to a heat-proof bowl and spoon some of the cooking liquid over top to moisten. Let rest until cool enough to handle, about 20 minutes, then shred into bite-sized pieces.
4. 4 While the beef is cooling, strain broth over an 8-cup heat-proof measure. Discard solids and return broth to the pot. Stir in fish sauce, salt, and pepper.
5. 5 Separate 1 egg into 2 small bowls; stir egg yolk until runny.
6. 6 Heat 1 teaspoon canola oil in a small nonstick skillet over medium-low heat. Rub oil with a paper towel to coat sides and bottom of the skillet with a thin layer. Scrape egg yolk into the skillet with a rubber spatula. Remove from the heat and swirl to evenly coat the bottom of the skillet. Return to the heat and cook, undisturbed, until egg yolk is pale-yellow and the surface looks dry, about 1 minute. Turn off heat and gently flip with a spatula. Let sit for 1 minute, then transfer to a cutting board. Cut egg yolk sheet in half, then slice crosswise into thin strips. Wipe the skillet clean.
7. 7 Prep and heat the skillet in the same manner with the remaining 1 teaspoon canola oil and a paper towel. Cook egg white until it turns opaque and bubbles form on the surface, about 45 seconds. Turn off heat and let sit until set, 1 to 2 minutes. Gently transfer to a cutting board and slice as you did for the egg yolk sheet. Set aside.
8. 8 Return broth to a boil over high heat. Add dumplings and cook until they float and reach an internal temperature of 165 degrees F (74 degrees C), 5 to 7 minutes. Reduce heat to a gentle simmer over medium.
9. 9 Slowly drizzle beaten eggs into the simmering soup. Cook until eggs set, about 5 seconds. Remove soup from heat and stir in reserved dark green scallion parts, sesame oil, and additional salt to taste.
10. 10 Ladle soup into bowls and top with egg white and egg yolk strips. Garnish with nori.

By Elizabeth Mervosh

Ingredients

• ✓ black peppercorn
• hot pepper sauce
• hoisin sauce
• fish sauce
• sirloin tip
• rice noodle
• lime
• jalapeno pepper
• cilantro leaf
• mint
• basil
• bean sprout
• cinnamon stick
• lemongrass
• ginger root
• onion
• beef broth

Instructions

1. 1 Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
2. 2 When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.
3. 3 Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.
4. 4 Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.

By Maryellen

Ingredients

• ✓ black peppercorn
• lemon
• sour cream
• black pepper
• salt
• marjoram
• paprika
• garlic
• dill pickle juice
• dill
• kalamata olive
• all-purpose flour
• tomato paste
• tomato
• caper
• dill pickle
• mushroom
• bay leaf
• beef stock
• kielbasa sausage
• ham
• veal
• onion
• butter
• water
• mushroom

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Ingredients

• ✓ black peppercorn
• beef short rib
• salt
• garlic
• tomato paste
• black pepper
• sage leaf
• rosemary
• bay leaf
• red wine
• salt

Instructions

1. 1 Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
2. 2 Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
3. 3 Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
4. 4 Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
5. 5 When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• beef chuck roast
• onion
• carrot
• celery
• clove
• garlic
• cinnamon stick
• rosemary
• bay leaf
• red wine
• olive oil
• salt

Instructions

1. 1 Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves into a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered, then return to the refrigerator and marinate for 6 more hours.
2. 2 Transfer chuck roast to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both separately.
3. 3 Heat olive oil in the stockpot over medium-high heat. Brown chuck roast for 4 to 6 minutes per side. Reduce the heat to medium and add strained vegetable mixture; cook until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
4. 4 Pour reserved wine back into the stockpot and add salt. Reduce the heat to medium-low, cover, and simmer without removing the cover for 2 hours. Uncover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from the cooking liquid to a serving platter and tent with foil to keep warm.
5. 5 Return cooking liquid to a boil over medium-high heat, then reduce the heat and simmer until reduced to a sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; purée mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• cotechino
• onion
• bay leaf
• thyme
• water
• green lentil
• onion
• garlic
• bay leaf
• carrot
• salt
• pepper
• water
• olive oil
• parsley

Instructions

1. 1 Pierce cotechino with a fork in several places. Place cotechino, chopped onion, 1 bay leaf, peppercorns and thyme in a large pot. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
2. 2 Meanwhile, combine lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper in a large pot. Cover with 4 cups of water. Bring to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
3. 3 Remove onion, garlic, bay leaf and carrot; discard. Spoon lentils into a serving dish, drizzle with olive oil and slice rounds of cotechino over the top. Sprinkle with fresh chopped parsley and serve.

By Eileen Mintz

Ingredients

• ✓ black peppercorn
• black pepper
• salt
• olive oil
• caper
• anchovy fillet
• spring water
• tuna
• egg
• potato
• onion
• veal
• bay leaf
• clove
• coriander seed
• fennel seed
• garlic
• white wine
• vegetable broth
• water

Instructions

1. 1 Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
2. 2 Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
6. 6 Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
7. 7 Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
8. 8 Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

By Buckwheat Queen

Ingredients

• ✓ black peppercorn
• garlic
• parmesan cheese
• milk
• butter
• penne pasta
• chicken thigh
• nutmeg
• rosemary
• coriander
• ginger
• thyme
• mustard
• allspice berry
• lime juice
• basil
• salt
• green chile pepper flakes
• lime
• soy sauce
• brown sugar
• vegetable oil
• garlic
• green onion

Instructions

1. 1 To make the marinade: Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lime zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer marinade to a large resealable plastic bag. Add chicken and mix well. Seal the bag; let stand at room temperature for 30 minutes, turning chicken in the bag periodically.
2. 2 Bring a large pot of lightly salted water to a boil. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Make sauce: Melt butter in a large saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.
4. 4 Remove chicken from marinade; discard excess marinade. Cook chicken in a large nonstick skillet over medium-high heat until no longer pink in the center and the juices run clear, 7 to 8 minutes.
5. 5 Transfer chicken to the saucepan with Alfredo sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring constantly to keep sauce smooth and to incorporate jerk seasoning into Alfredo sauce. Serve over pasta.

By Diana71

Ingredients

• ✓ black peppercorn
• lemon zest
• parsley
• lobster ravioli
• black pepper
• salt
• heavy cream
• tomato
• white wine
• black pepper
• salt
• lemon zest
• garlic
• shallot
• butter
• water
• parsley
• thyme
• oregano
• basil
• lemon
• celery
• onion
• shrimp

Instructions

1. 1 Peel and devein shrimp, reserving shells and heads. Chop shrimp into bite-sized pieces.
2. 2 To make shrimp stock, combine shrimp shells and heads, onion, and celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot and bring it to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
3. 3 Heat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent, about 5 minutes.
4. 4 Stir in garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add white wine. Bring to a boil and cook until white wine is reduced by half, about 5 minutes. Add shrimp stock to the pan, bring it to a boil, and simmer until sauce is reduced by half, about 15 minutes.
5. 5 Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ravioli, and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin sauce, if necessary.
6. 6 Stir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan, taste sauce, and season to taste with salt and pepper. Fold ravioli into sauce.
7. 7 Place four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.

By ugamuddy

Ingredients

• ✓ black peppercorn
• black pepper
• parmigiano-reggiano cheese
• pastina
• kale
• black pepper
• salt
• tomato paste
• chicken broth
• black pepper
• salt
• parmigiano-reggiano cheese
• bread crumb
• garlic
• parsley
• egg
• heavy cream
• beef short rib
• bay leaf
• garlic
• celery
• carrot
• onion
• water
• beef shank
• vegetable oil

Instructions

1. 1 Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat. Add beef shank slice; cook until seared and browned on both sides, about 3 minutes per side. Add water, onion, carrot, celery, 3 cloves peeled garlic, bay leaf, and black peppercorns; bring to a simmer. Reduce heat to low; simmer until beef shank meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
2. 2 Freeze short ribs until firm and very cold, about 15 minutes. Cut short rib meat into cubes; return to freezer until almost frozen, about 30 minutes more.
3. 3 Whisk cream, egg, parsley, and 2 cloves minced garlic in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
4. 4 Combine partially frozen beef rib cubes, 1/3 teaspoon salt, and 1/8 teaspoon black pepper in the bowl of a food processor; pulse until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture finely ground, about 5 pulses more. Transfer beef mixture to a bowl, cover with plastic wrap, and refrigerate.
5. 5 Meanwhile, strain beef stock into a large soup pot; discard beef shank and vegetables. Stir chicken broth into beef stock; whisk in tomato paste. Bring broth mixture to a simmer; season with salt and black pepper. Stir in kale; simmer until tender, about 15 minutes.
6. 6 Roll beef mixture into 2 teaspoon-sized meatballs.
7. 7 Cook pastina in simmering soup for 5 minutes; gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Garnish servings with shredded Parmigiano-Reggiano cheese and black pepper.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• fennel seed
• coriander seed
• salt

Instructions

1. 1 Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.
2. 2 Combine fennel seed mixture and salt in a food processor and blend to a fine powder.

By lrhauptman

Ingredients

• ✓ black peppercorn
• tamari
• garlic
• white sugar
• salt
• beef filet
• butter

Instructions

1. 1 In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
2. 2 Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Marla

Ingredients

• ✓ black peppercorn
• water
• sugar
• ginger
• lemon juice

Instructions

1. 1 Mix together water, sugar, ginger, lemon juice, and peppercorns in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until sugar dissolves. Let cool, 15 to 30 minutes.
2. 2 Strain syrup through a fine-mesh sieve; discard solids. Chill, covered, for up to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• tenderloin steak
• butter
• shallot
• cognac
• red wine
• beef broth
• heavy cream

Instructions

1. 1 Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
2. 2 Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
3. 3 Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
4. 4 Pour cream sauce over steaks.

By vaaccess

Ingredients

• ✓ black peppercorn
• shallot
• bay leaf
• white wine vinegar
• white wine
• heavy cream
• butter

Instructions

1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

Ingredients

• ✓ black peppercorn
• apple cider vinegar
• salt
• brown sugar
• mustard powder
• ice cube
• pork chop

Instructions

1. 1 Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
2. 2 Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
3. 3 Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

By shasty

Ingredients

• ✓ black peppercorn
• ramp
• olive oil
• lemon zest
• salt
• apple cider vinegar
• honey

Instructions

1. 1 Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
4. 4 Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.

By Darcy Lenz

Ingredients

• ✓ black peppercorn
• corned beef brisket
• clove
• cayenne pepper
• cinnamon
• dark stout beer
• garlic
• bay leaf

Instructions

1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Ingredients

• ✓ black peppercorn
• vegetable oil
• padron chile pepper
• white vinegar
• white sugar
• garlic
• red pepper flakes

Instructions

1. 1 Inspect one quart-sized jar for cracks and immerse in simmering water until peppers are ready. Wash a new, unused lid and ring in warm soapy water.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Add peppers; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from the heat.
3. 3 Transfer peppers to the sterilized jar and press them down into the bottom.
4. 4 Combine vinegar, sugar, garlic, peppercorns, and pepper flakes in a saucepan over medium-high heat. Bring to a boil, then immediately remove from the heat.
5. 5 Pour vinegar mixture into the jar over peppers, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Let rest for 24 hours.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• garlic
• salt
• olive oil
• pork tenderloin
• red bell pepper
• white wine
• lemon

Instructions

1. 1 With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. 2 With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. 3 Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. 4 Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. 5 Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

By Stuart Miller

Ingredients

• ✓ black peppercorn
• sour cream
• butter
• water
• whole wheat flour
• egg
• white sugar
• salt

Instructions

1. 1 Combine sour cream, butter, and water in a saucepan over medium-low heat. Cook until butter is melted, then set aside to cool until tepid.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine whole wheat flour, eggs, sugar, and salt in the bowl of an electric mixer fitted with the kneading attachment. Add sour cream mixture and mix at low speed; increase to medium speed as a ball is formed. Add a little more flour if dough is sticky.
4. 4 Form dough into balls. Use clean kitchen scissors to make snips to form ears and add peppercorns for eyes.
5. 5 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By Lisa

Ingredients

• ✓ black peppercorn
• garlic
• white wine vinegar
• white sugar
• clove
• bay leaf
• red chile pepper
• lemon zest

Instructions

1. 1 Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
2. 2 In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
3. 3 Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

By Laura

Ingredients

• ✓ black peppercorn
• chile de arbol pepper
• coriander seed
• cumin seed
• mustard seed
• clove
• turmeric

Instructions

1. 1 Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ black peppercorn
• beet
• apple cider vinegar
• sugar
• clove
• bay leaf
• salt
• onion

Instructions

1. 1 Place the beets into a medium bowl and set aside.
2. 2 In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

By Bea Gassman

Ingredients

• ✓ black peppercorn
• red onion
• white wine vinegar
• salt
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Pack onion slices into a sterilized 1-pint jar.
3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Ingredients

• ✓ black peppercorn
• lamb meat
• cabbage
• water
• salt

Instructions

1. 1 Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
2. 2 Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.

By KATHYANN9

Ingredients

• ✓ black peppercorn
• coriander seed
• cumin seed
• clove
• cardamom seed
• bay leaf
• chile de arbol pepper
• cinnamon stick

Instructions

1. 1 Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
2. 2 When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer