Type what you have

Ingredients

• ✓ black pepper
• ramen noodle
• seasoning packet
• apple cider vinegar
• white sugar
• olive oil
• salt
• broccoli coleslaw mix
• cranberry

Instructions

1. 1 Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.

By Christy

Ingredients

• ✓ black pepper
• ground pork
• green onion
• egg
• hot sauce
• wonton wrapper
• chicken broth
• ginger
• green onion
• soy sauce

Instructions

1. 1 Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.
2. 2 Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.
3. 3 Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.
4. 4 Garnish each bowl with green onions and soy sauce.

By veglemon

Ingredients

• ✓ black pepper
• ground turkey
• onion
• water chestnut
• green bell pepper
• garlic
• parsley
• soy sauce
• water
• ginger root
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, cold water, ginger, salt, and pepper in a large bowl until well combined; shape into 4 equal patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jennifer B

Ingredients

• ✓ black pepper
• edamame
• sweet corn
• sweet pea
• black bean
• red onion
• olive oil
• red wine vinegar
• salt
• parsley
• basil
• garlic powder

Instructions

1. 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl.
2. 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
3. 3 Chill in the refrigerator at least 30 minutes before serving.

By Allison

Ingredients

• ✓ black pepper
• olive oil
• celery
• carrot
• salt
• garlic
• ginger paste
• chicken stock
• rotisserie chicken
• soy sauce
• ramen noodle

Instructions

1. 1 Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
2. 2 Add chicken and soy sauce and simmer for 1 hour.
3. 3 Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
4. 4 To serve, ladle ramen into soup bowls, then ladle chicken soup over top.

By sweaver

Ingredients

• ✓ black pepper
• acorn squash
• coconut oil
• brown sugar
• salt
• sweet onion
• garlic
• red curry paste
• ginger root
• vegetable stock
• coconut milk
• lime
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

Ingredients

• ✓ black pepper
• sugar
• canola oil
• red wine vinegar
• soy sauce
• salt
• ramen noodle
• butter
• pecan
• broccoli
• romaine lettuce
• green onion

Instructions

1. 1 Add sugar, oil, vinegar, soy sauce, salt, and black pepper to a jar with a tight-fitting lid; shake until well blended. Set aside.
2. 2 Break ramen noodles into small pieces; set aside. Discard flavor packet.
3. 3 Melt butter in a skillet over medium heat. Add pecans and noodles; cook and stir until browned, about 5 minutes. Drain on paper towels; let cool.
4. 4 Toss broccoli, romaine lettuce, green onions, pecans, and noodles together in a bowl. Add 1 cup, or more, dressing; toss to coat.

By Georgia Julie

Ingredients

• ✓ black pepper
• egg
• soy sauce
• butter
• garlic
• green onion
• pea
• carrot
• onion
• pork chop
• rice
• salt

Instructions

1. 1 Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
2. 2 Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
3. 3 Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.

By thedailygourmet

Ingredients

• ✓ black pepper
• butter
• walnut
• ramen noodle
• vegetable oil
• sugar
• red wine vinegar
• soy sauce
• salt
• romaine lettuce
• broccoli
• green onion

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.
2. 2 Whisk vegetable oil, sugar, vinegar, soy sauce, salt, and black pepper together in a small bowl.
3. 3 Combine romaine lettuce, broccoli, walnut-ramen noodle mixture, and green onions in a large serving bowl. Add vinaigrette; toss to coat.

By Susan LeBlanc

Ingredients

• ✓ black pepper
• ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• white sugar
• cider vinegar
• olive oil
• sesame oil
• cayenne pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ black pepper
• vegetable oil
• white sugar
• white vinegar
• salt
• herb and spice blend
• iceberg lettuce
• chicken breast
• chow mein noodle
• almond
• sesame seed
• green onion
• poppy seed

Instructions

1. 1 In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
2. 2 In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

By FlagGirl07

Ingredients

• ✓ black pepper
• rice vinegar
• white sugar
• bay leaf
• salt
• cucumber
• daikon radish
• sea salt
• sweet onion
• grape tomato
• chive
• cilantro
• garlic
• white pepper

Instructions

1. 1 Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
2. 2 Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
3. 3 Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

By POTAGEKEMPCC

Ingredients

• ✓ black pepper
• olive oil
• chili morita
• onion
• carrot
• celery
• garlic
• salt
• red curry paste
• paprika
• butternut squash
• chicken stock
• water
• coconut milk
• bay leaf

Instructions

1. 1 Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
2. 2 Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
3. 3 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By JohnSned

Ingredients

• ✓ black pepper
• rice vinegar
• white sugar
• water
• carrot
• daikon radish
• onion
• chicken breast
• garlic salt
• french baguette
• mayonnaise
• cucumber
• cilantro
• jalapeno pepper
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
3. 3 Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
4. 4 Sprinkle chicken breast with garlic salt and pepper.
5. 5 Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
6. 6 Place chicken on a cutting board. Cut into bite-sized pieces.
7. 7 Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
8. 8 Lightly toast baguette under the broiler, 2 to 3 minutes.
9. 9 Drain off excess vinegar mixture after vegetables have marinated.
10. 10 To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
11. 11 Cut into two 6-inch sandwiches to serve.

By metzstar

Ingredients

• ✓ black pepper
• olive oil
• chicken breast
• salt
• olive oil
• white vinegar
• soy sauce
• ginger
• brown sugar
• garlic
• red pepper
• sesame seed
• mixed salad greens
• cherry tomato
• red onion
• mandarin orange

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Ingredients

• ✓ black pepper
• red pepper
• soy sauce
• shrimp
• parsley
• rice paper
• rice vermicelli noodle
• green onion
• mint leaves
• cilantro
• carrot
• romaine lettuce
• red pepper
• salt
• garlic
• rice vinegar
• olive oil
• parsley

Instructions

1. 1 Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
2. 2 Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
3. 3 Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
4. 4 Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
5. 5 Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

By Allrecipes Magazine

Ingredients

• ✓ black pepper
• peanut
• cilantro
• celery
• red bell pepper
• green onion
• carrot
• chicken
• linguine pasta
• salt
• chicken broth
• red pepper flakes
• ginger root
• brown sugar
• garlic chili sauce
• rice vinegar
• soy sauce
• peanut butter

Instructions

1. 1 To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
2. 2 Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
3. 3 Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

By Sherbg

Ingredients

• ✓ black pepper
• ✓ black pepper
• salt
• garlic
• basil
• tarragon
• lemon juice
• mayonnaise
• romaine lettuce heart
• carrot
• cucumber
• red bell pepper
• avocado
• rice paper
• mayonnaise
• cumin
• paprika
• cayenne pepper
• salt
• celery
• red onion
• chicken

Instructions

1. 1 Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
2. 2 Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
3. 3 Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
4. 4 Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
5. 5 Serve summer rolls with dipping sauce on the side.

By John Mitzewich

Ingredients

• ✓ black pepper
• dinner roll
• ginger
• honey
• sesame oil
• garlic
• red pepper flake
• paprika
• chile-garlic sauce
• salt
• sugar
• lemon juice
• rice wine vinegar
• mayonnaise
• almond
• green onion
• cilantro
• corn kernel
• cabbage
• chicken breast

Instructions

1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora

Ingredients

• ✓ black pepper
• egg
• salt

Instructions

1. 1 Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
2. 2 Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
3. 3 Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

By Jackie B

Ingredients

• ✓ black pepper
• cucumber
• salt
• garlic powder
• mayonnaise

Instructions

1. 1 Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.

By SECRETV2

Ingredients

• ✓ black pepper
• enoki mushroom
• roast beef
• butter
• salt

Instructions

1. 1 Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms.
2. 2 Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.

By Skyler

Ingredients

• ✓ black pepper
• lobster meat
• butter
• mayonnaise

Instructions

1. 1 Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

By DeniseM

Ingredients

• ✓ black pepper
• cucumber
• onion
• sour cream
• sugar
• white vinegar

Instructions

1. 1 Toss cucumber, onion, sour cream, sugar, vinegar, and black pepper together in a bowl.
2. 2 Chill completely in refrigerator to serve.

By penny

Ingredients

• ✓ black pepper
• chicken breast
• celery salt
• celery
• red onion
• caraway seed
• mayonnaise

Instructions

1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Ingredients

• ✓ black pepper
• chicken breast
• red onion
• cucumber
• garlic
• ranch dressing

Instructions

1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Ingredients

• ✓ black pepper
• butter
• cabbage
• kielbasa sausage
• beer

Instructions

1. 1 Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

By turtlemin

Ingredients

• ✓ black pepper
• egg
• tuna
• mayonnaise
• celery
• sweet pickle relish

Instructions

1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
2. 2 Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.

By KRISTIEV

Ingredients

• ✓ black pepper
• lemon juice
• olive oil
• garlic
• oregano
• salt
• chicken breast

Instructions

1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Ingredients

• ✓ black pepper
• tomato
• onion
• white sugar
• salt
• clove
• evaporated milk

Instructions

1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara