Type what you have

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
• 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
• 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
• achiote seed
• cumin seed
• allspice berry
• clove
• habanero pepper
• orange juice
• white vinegar
• garlic
• salt
• lemon
• tequila

Instructions

1. 1 With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
2. 2 In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

By LiberallyGillian

Ingredients

• ✓ black peppercorn
• pork butt roast
• water
• onion
• garlic
• bay leaf
• salt
• red chile pepper

Instructions

1. 1 Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
2. 2 Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

By TK

Ingredients

• ✓ black peppercorn
• pork shoulder
• orange
• onion
• garlic
• kosher salt
• cumin
• bay leaf

Instructions

1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
4. 4 Allow pork to cool, covered, in broth for 1 hour.
5. 5 Shred meat with two forks.

By Ken from CA

Ingredients

• ✓ black peppercorn
• jalapeno pepper
• onion
• carrot
• white vinegar
• water
• pickling salt
• sugar
• garlic
• oregano
• bay leaf
• cumin seed
• calcium chloride

Instructions

1. 1 Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Toss jalapenos, onion, and carrots together in a bowl.
4. 4 Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
5. 5 Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
6. 6 Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
7. 7 Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
8. 8 Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• vinegar
• water
• sea salt
• carrot
• onion
• jalapeno pepper
• garlic
• vegetable oil
• bay leaf
• oregano
• cumin seed
• olive oil

Instructions

1. 1 Whisk vinegar, water, and sea salt together in a small saucepan; bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
2. 2 Peel carrots; cut into ½-inch diagonal slices. Cut onion into quarters; cut each quarter into 3 strips. Cut stems off jalapeños; cut each jalapeño into 6 strips. Slightly crush each garlic clove.
3. 3 Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add carrots; cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds; cook and stir for 2 minutes. Add onion, jalapeños, and garlic; cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
4. 4 Pack vegetable mixture into a 24-ounce wide mouth canning jar; pour in cooled vinegar mixture until liquid reaches 1 inch from the top. Pour 1 teaspoon olive oil on top; secure the lid. Cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

By Buckwheat Queen

Ingredients

• ✓ black peppercorn
• lard
• salt
• cumin seed
• thyme
• oregano
• cinnamon
• clove
• bay leaf
• garlic
• chicken bouillon granules
• cilantro
• ancho chile pepper
• guajillo chile pepper
• salt
• water
• pork shoulder

Instructions

1. 1 Combine pork, water, and 1/2 teaspoon salt in a Dutch oven over medium heat. Cover and cook for 20 minutes, stirring every 5 minutes. Uncover, increase the heat to medium-high, and cook, stirring constantly, until water evaporates, 2 to 3 minutes. Continue to cook until pork has browned in its rendered fat, 15 to 20 more minutes.
2. 2 Meanwhile, stem dried chile peppers and discard seeds. Place chiles into a large skillet over low heat just until they start to soften; don't toast them. Transfer to a bowl of hot water and soak for 20 minutes.
3. 3 Transfer pork to a plate, leaving all drippings in the Dutch oven.
4. 4 Drain chiles and reserve soaking water. Place chiles into a blender with cilantro, bouillon, garlic, bay leaves, peppercorns, cloves, cinnamon stick, oregano, thyme, and cumin seeds. Pour in 1 cup reserved soaking water and blend until combined. Pour in 1 more cup soaking water, season with salt, and blend until completely smooth.
5. 5 Place the Dutch oven over medium heat and add lard to the drippings. Very carefully add blended chile mixture, being careful as it may splatter. Scrape up any browned bits from the bottom. Bring to a boil, then add pork and any accumulated juices.
6. 6 Reduce the heat and cover partially, leaving about 1 inch uncovered. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

By Yoly

Ingredients

• ✓ black peppercorn
• ✓ black peppercorn
• ✓ black peppercorn
• onion
• garlic
• white vinegar
• chile de arbol
• salt
• cumin
• thyme
• marjoram
• clove
• garlic
• water
• tomato
• goat leg
• thyme
• cumin
• marjoram
• clove
• garlic
• ginger root
• vinegar
• ancho chile pepper

Instructions

1. 1 Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
2. 2 Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
3. 3 Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
5. 5 Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
6. 6 Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
7. 7 Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
8. 8 Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
9. 9 Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
10. 10 Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
11. 11 Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

By HildaM

Ingredients

• ✓ black peppercorn
• cilantro
• lime
• cheddar cheese
• flour tortilla
• tomato
• thyme
• oregano
• salt
• white vinegar
• goat stew meat
• garlic
• onion
• chile de arbol pepper
• ancho chile pepper
• guajillo chile pepper
• vegetable oil
• beef broth
• bay leaf
• clove
• cinnamon stick
• coriander seed
• cumin
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
3. 3 Heat beef broth in a medium-sized pot and turn to a low simmer.
4. 4 Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
5. 5 Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
6. 6 Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
7. 7 Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
8. 8 Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
9. 9 Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 ½ hours.
10. 10 Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
11. 11 Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes.
12. 12 Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

By Jordan VanDijk

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