Type what you have

Ingredients

• ✓ black pepper
• red wine vinegar
• cilantro
• red onion
• garlic
• olive oil
• salt

Instructions

1. 1 Combine vinegar, cilantro, onion, garlic, olive oil, salt, and pepper in a blender. Puree until smooth.

By elizabethanderson1

Ingredients

• ✓ black pepper
• dark red bean
• long-grain white rice
• water
• salt

Instructions

1. 1 Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.

By avargas88

Ingredients

• ✓ black pepper
• garlic
• onion
• orange juice
• lime juice
• cilantro
• salt
• oregano
• hot pepper sauce
• cumin
• lemon pepper seasoning
• olive oil

Instructions

1. 1 Pulse garlic and onion in a blender until very finely chopped.
2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Ingredients

• ✓ black pepper
• red potato
• olive oil
• salt
• parsley
• basil
• garlic
• red wine vinegar

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Ingredients

• ✓ black pepper
• coriander
• cumin
• garlic powder
• annatto seed
• salt
• turmeric
• oregano

Instructions

1. 1 Combine coriander, cumin, garlic powder, annatto, salt, turmeric, Mexican oregano, and pepper in an airtight container and mix well.

By SZYQ1

Ingredients

• ✓ black pepper
• vegetable oil
• sugar
• chicken thigh
• salt
• onion
• tomato
• chicken broth

Instructions

1. 1 Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
2. 2 Transfer browned chicken to a plate. Remove skin.
3. 3 Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

By Carrie Cozinha

Ingredients

• ✓ black pepper
• parsley
• garlic
• shallot
• red wine vinegar
• anchovy
• salt
• olive oil

Instructions

1. 1 Wash parsley and remove the larger stems.
2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Ingredients

• ✓ black pepper
• vegetable oil
• pork roast
• onion
• banana
• tomato
• cayenne pepper
• salt

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
2. 2 Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

By LUSCIOUSLEMONADE

Ingredients

• ✓ black pepper
• cilantro
• jalapeno pepper
• lime
• garlic
• mayonnaise
• olive oil
• salt

Instructions

1. 1 Blend cilantro, jalapenos, lime juice, garlic, mayonnaise, olive oil, salt, and pepper together in a food processor or blender. Blend in more mayonnaise or oil to adjust thickness if desired.

By Nancy Vargas

Ingredients

• ✓ black pepper
• peruano bean
• water
• onion
• garlic
• chicken bouillon
• salt
• canola oil

Instructions

1. 1 Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour.
2. 2 Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more.
3. 3 Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.

By sonia Capacete

Ingredients

• ✓ black pepper
• yukon gold potato
• olive oil
• onion
• chile pepper
• cream cheese
• queso fresco
• vegetable oil
• salt
• garlic
• evaporated milk
• lettuce
• egg
• black olive

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until tender, about 10 minutes. Remove from heat.
3. 3 Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft, about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins.
4. 4 Add onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper to a blender; blend until smooth. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
5. 5 Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Pour sauce over potatoes. Top each serving with an egg half and 2 olive halves.

By marco

Ingredients

• ✓ black pepper
• parsley
• garlic
• olive oil
• sherry wine vinegar
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Combine parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper, and cayenne pepper in a blender or food processor; blend just to combine but not puree.

By Ty Robbins

Ingredients

• ✓ black pepper
• cucumber
• serrano pepper
• red onion
• mint
• lime
• grapeseed oil
• sugar
• salt

Instructions

1. 1 Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
2. 2 Cover bowl with plastic wrap. Refrigerate for 1 hour.

By delish-dish

Ingredients

• ✓ black pepper
• olive oil
• onion
• green bell pepper
• celery
• garlic
• black bean
• salt
• white rice

Instructions

1. 1 Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
2. 2 Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

By Nat May

Ingredients

• ✓ black pepper
• long grain rice
• water
• onion
• salt
• annatto powder
• paprika
• pea
• pimento pepper

Instructions

1. 1 Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
2. 2 Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

By Mombabe

Ingredients

• ✓ black pepper
• rump roast
• salt
• olive oil
• bitter orange marinade
• garlic marinade
• onion
• garlic
• cumin

Instructions

1. 1 Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
2. 2 Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
3. 3 Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

By Katie Wilson

Ingredients

• ✓ black pepper
• russet potato
• vegetable oil
• aji amarillo
• salt
• tuna
• red onion
• mayonnaise
• avocado
• egg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
3. 3 Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
4. 4 Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
5. 5 Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

By Amber Berrocal

Ingredients

• ✓ black pepper
• vegetable oil
• onion
• aji amarillo pepper
• garlic
• evaporated milk
• queso fresco
• saltine cracker
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

By aelionei

Ingredients

• ✓ black pepper
• russet potato
• egg
• mixed vegetable
• mayonnaise
• pimiento-stuffed olive
• lemon juice
• mustard
• dill weed
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
2. 2 Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.
3. 3 Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
4. 4 Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.

By Saul

Ingredients

• ✓ black pepper
• empanada pastry
• butter
• green onion
• sweet corn
• salt
• nutmeg
• all-purpose flour
• milk
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
2. 2 Line the muffin cups with the 12 pastry rounds.
3. 3 Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
4. 4 Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
5. 5 Fill pastry with corn mixture and top each with remaining Parmesan cheese.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By MariaZoroza

Ingredients

• ✓ black pepper
• milk
• arepa flour
• monterey jack cheese
• salt
• butter
• honey
• vegetable oil
• chicken
• monterey jack cheese
• avocado

Instructions

1. 1 Bring milk to a simmer in a pot. Remove from heat and stir in butter.
2. 2 Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
3. 3 Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
4. 4 Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

By beckinoles

Ingredients

• ✓ black pepper
• chicken thigh
• garlic
• cumin
• oregano
• vegetable oil
• beer
• tomato
• red onion
• cilantro

Instructions

1. 1 Season chicken thighs with garlic, black pepper, cumin, and oregano.
2. 2 Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
3. 3 Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

By EcuadorianMom

Ingredients

• ✓ black pepper
• olive oil
• lemon juice
• garlic
• shallot
• parsley
• basil
• thyme
• oregano
• salt

Instructions

1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Ingredients

• ✓ black pepper
• pork sparerib
• soy sauce
• parsley
• garlic
• lime
• rosemary
• oregano
• bay leaf
• lime

Instructions

1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Ingredients

• ✓ black pepper
• butter
• onion
• russet potato
• chicken breast
• water
• corn
• salt
• milk
• mozzarella cheese stick

Instructions

1. 1 Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
2. 2 Season soup with salt and pepper. Add milk and mozzarella cheese.

By Sara Perry

Ingredients

• ✓ black pepper
• halibut
• lime juice
• tomato
• cilantro
• green bell pepper
• green onion
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
2. 2 Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

By Spencer Serena

Ingredients

• ✓ black pepper
• parsley
• olive oil
• oregano
• red wine vinegar
• water
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
3. 3 Pulse ingredients until desired consistency is reached.
4. 4 Serve and enjoy!

By Avon- status quo PRO

Ingredients

• ✓ black pepper
• salt
• garlic powder
• new york strip steak
• onion
• white vinegar
• onion powder
• olive oil
• beef broth
• sofrito
• garlic

Instructions

1. 1 Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
2. 2 Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
3. 3 Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.

By Elsie

Ingredients

• ✓ black pepper
• shrimp
• avocado
• tomato
• yellow tomato
• bell pepper
• green onion top
• cilantro
• lime juice
• salt

Instructions

1. 1 Cut shrimp into 2 or 3 pieces and place in a large bowl. Add avocados, red and yellow tomatoes, bell pepper, green onion, cilantro, and lime juice; mix until well combined. Season with salt and pepper. Refrigerate for at least 15 minutes before serving.

By La AfroCubana

Ingredients

• ✓ black pepper
• olive oil
• tequila
• cilantro
• lime juice
• pineapple juice
• white vinegar
• garlic salt
• oregano
• seasoned salt
• shrimp

Instructions

1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook