Type what you have

Ingredients

• ✓ pepper
• oregano
• thyme
• olive oil
• balsamic vinegar
• salt

Instructions

1. 1 In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.

By Mellie

Ingredients

• ✓ pepper
• almond
• garlic
• basil
• olive oil
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Ingredients

• ✓ pepper
• pine nut
• olive oil
• garlic
• nutritional yeast
• basil
• salt

Instructions

1. 1 Place pine nuts in a skillet over medium heat; cook, stirring or shaking the pan often, until lightly toasted.
2. 2 Place toasted pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor; blend until smooth. Season with salt and pepper.

By CANDIEDVIOLET

Ingredients

• ✓ pepper
• basil
• walnut
• garlic
• parmesan cheese
• olive oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Blend fresh basil leaves, nuts, garlic, and cheese together in a food processor until finely chopped.
3. 3 Pour in oil slowly with the processor running until well combined.
4. 4 Season with salt and pepper.
5. 5 Enjoy!

By Sara

Ingredients

• ✓ pepper
• tomato
• basil
• olive oil
• onion
• garlic
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cook tomatoes and basil in a large saucepan over medium-low heat until tomatoes are soft.
3. 3 Meanwhile, heat olive oil in a medium skillet over medium heat; add onion and garlic and sauté until onion has softened and turned translucent, about 5 minutes.
4. 4 Add onion mixture to tomato mixture; season with salt and pepper. Simmer on low heat for 2 hours or until thick.

By Mindi

Ingredients

• ✓ pepper
• heavy cream
• butter
• mozzarella cheese
• parmesan cheese
• sun-dried tomato
• salt
• pine nut

Instructions

1. 1 Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

By Karen

Ingredients

• ✓ pepper
• garlic scape
• parmesan cheese
• asiago cheese
• lemon juice
• pine nut
• olive oil
• salt

Instructions

1. 1 Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.

By lrob96

Ingredients

• ✓ pepper
• cremini mushroom
• onion
• garlic
• butter
• flour
• half and half
• cheese blend
• salt

Instructions

1. 1 Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2. 2 Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

By evilcookie007

Ingredients

• ✓ pepper
• red bell pepper
• olive oil
• garlic
• basil
• half-and-half
• romano cheese
• butter
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the broiler. Lightly coat the red peppers with olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
3. 3 Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
4. 4 Heat oil in a large skillet over medium-low heat. Add chopped red peppers, garlic, and basil; cook and stir until flavors combine, about 5 to 10 minutes.
5. 5 Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.
6. 6 Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter, and stir until melted.
7. 7 Season with salt and pepper to taste. Simmer for 5 minutes.

By Bob Bailey

Ingredients

• ✓ pepper
• tomato
• tomato
• ground beef
• yellow onion
• green bell pepper
• garlic
• white sugar
• basil
• oregano
• salt

Instructions

1. 1 Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

By SHERIMA1

Ingredients

• ✓ pepper
• olive oil
• garlic
• tomato paste
• water
• parmesan cheese
• red wine
• sugar
• oregano
• basil
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add garlic and sauté until golden and fragrant, about 1 minute. Stir in tomato paste, water, Parmesan cheese, wine, sugar, oregano, basil, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes.

By JANDEE

Ingredients

• ✓ pepper
• vodka
• red pepper flakes
• olive oil
• prosciutto
• garlic
• parsley
• basil
• salt
• roma tomato
• tomato sauce
• water
• heavy cream

Instructions

1. 1 In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
2. 2 Heat olive oil in a large skillet over medium heat. Add prosciutto, garlic, parsley, basil, salt, and pepper; sauté until prosciutto is evenly browned. Pour in vodka mixture and simmer for 10 minutes.
3. 3 Crush Roma tomatoes and add to sauce with canned tomato sauce and water. Simmer for 15 minutes. Stir in heavy cream and cook for 2 more minutes.

By RACQUELLE

Ingredients

• ✓ pepper
• olive oil
• onion
• garlic
• green bell pepper
• basil
• oregano
• chicken bouillon granules
• tomato
• tomato paste
• poultry seasoning
• white sugar
• salt

Instructions

1. 1 Heat olive oil in a pot over medium heat. Add onion and garlic; cook 1 minute. Stir in green bell pepper; season with basil, oregano, and chicken bouillon. Stir in crushed tomatoes and tomato paste; season with poultry seasoning. Cook and stir 10 minutes.
2. 2 Stir sugar into sauce; season with salt and black pepper. Reduce heat to low; simmer 3 to 4 hours.

By Inger

Ingredients

• ✓ pepper
• olive oil
• onion
• carrot
• celery
• garlic
• ground beef
• red wine
• milk
• nutmeg
• tomato
• sugar
• oregano
• salt

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
2. 2 Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

By valerie160

Ingredients

• ✓ pepper
• red wine
• pork neck bone
• mild sausage
• turkey sausage
• salt
• milk
• egg
• bread crumb
• ground beef
• garlic powder
• flat leaf parsley
• tomato
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
2. 2 In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
3. 3 Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
4. 4 Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

By Flocco

Ingredients

• ✓ pepper
• olive oil
• garlic
• turkey sausage
• green onion
• mushroom
• basil
• oregano
• tomato sauce
• tomato
• tomato paste
• water
• red wine
• white sugar
• red pepper flake
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Sauté garlic in hot oil until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
2. 2 Stir in mushrooms, basil, and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, sugar, and red pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour.

By Carliey

Ingredients

• ✓ pepper
• pork sausage
• all-purpose flour
• milk
• salt

Instructions

1. 1 Break up sausage in a skillet and brown. Remove from the skillet and set aside.
2. 2 Add flour and stir until all drippings are absorbed, adding more flour if necessary.
3. 3 Stir in milk a little at a time until creamy. Add cooked sausage back to the skillet and season with salt and pepper.

By Carrie Hanson

Ingredients

• ✓ pepper
• olive oil
• lemon juice
• garlic
• salt

Instructions

1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member

Ingredients

• ✓ pepper
• olive oil
• italian seasoning
• garlic
• salt

Instructions

1. 1 Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.

By ANNE

Ingredients

• ✓ pepper
• pork sausage
• margarine
• all-purpose flour
• milk
• salt

Instructions

1. 1 In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty.
2. 2 Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

By Bonnie

Ingredients

• ✓ pepper
• ground beef
• all-purpose flour
• milk
• salt
• onion salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground beef in a large skillet over medium-high heat until evenly browned and crumbly, 7 to 8 minutes. Remove from the heat and sprinkle flour over top; stir until beef is evenly coated and all fat is absorbed.
3. 3 Return the skillet to the stove over medium heat. Stir in 2 cups milk; cook and stir until warm and beginning to thicken, 3 to 5 minutes. Add remaining 2 cups milk; cook and stir until desired consistency has been reached and gravy comes to a boil, about 5 minutes. Season with onion salt, salt, and pepper.

By Steven Paul Ray

Ingredients

• ✓ pepper
• mango nectar
• teriyaki sauce
• cherry
• garlic
• salt

Instructions

1. 1 In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.

By Anna Oliva

Ingredients

• ✓ pepper
• balsamic vinegar
• maple syrup
• dijon mustard
• salt
• olive oil

Instructions

1. 1 Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Turn the blender on; pour in olive oil in a slow, steady stream. Blend until salad dressing is smooth and emulsified, 10 to 15 seconds.

By stefychefy

Ingredients

• ✓ pepper
• olive oil
• onion
• tomato
• tomato puree
• salt

Instructions

1. 1 In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

By Lima

Ingredients

• ✓ pepper
• mayonnaise
• sweet pickle relish
• onion
• lemon juice
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, relish, and onion together in a small bowl.
3. 3 Stir in lemon juice; season with salt and pepper.
4. 4 Cover and refrigerate for at least 1 hour before serving.
5. 5 Serve and enjoy!

By Maryellen

Ingredients

• ✓ pepper
• pomegranate
• olive oil
• shallot
• lime juice
• salt
• cilantro

Instructions

1. 1 Juice the pomegranates retaining the seeds and juice.
2. 2 Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
3. 3 Serve at room temperature.

By Ruth Levene

Ingredients

• ✓ pepper
• old style mustard
• honey dijon mustard
• balsamic vinegar
• olive oil
• lemon juice
• salt

Instructions

1. 1 Mix Maille® Old Style or Honey Dijon Mustard, balsamic vinegar, lemon juice and a pinch of salt until well blended.
2. 2 Pour in oil, little by little, and mix until well blended. Add salt and pepper to taste. Serve over your favorite salad mix. Add a tasty cheese, some pecans, grapes or apple slices.

By Maille

Ingredients

• ✓ pepper
• cilantro
• serrano chile pepper
• garlic
• mayonnaise
• heavy cream
• salt

Instructions

1. 1 Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Purée until smooth, about 15 seconds.

By Luci

Ingredients

• ✓ pepper
• cucumber
• greek yogurt
• sour cream
• mayonnaise
• garlic
• salt

Instructions

1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Ingredients

• ✓ pepper
• butter
• mustard
• garlic
• anchovy paste
• worcestershire sauce
• salt

Instructions

1. 1 Combine butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed. Serve immediately over warm food or cover and chill until needed.

By Kristi