10,000 black pepper recipes

Hearty crustless quiche with hash brown potatoes, cheddar, cottage cheese, and crispy turkey bacon. Ten minutes to prep and it feeds six hungry people.

Simple and filled with veggies and wonderful flavor - for those on the Medifast plan it counts as: 1 lean 2 healthy fats 1.5 green 1 condiment

Microwave broccoli-rice quiche with a cooked rice and cheddar cheese crust, filled with broccoli, mushrooms, onions, and egg custard. A crustless quiche that skips the pie dough entirely.

Give your fish a Chinese flavor with this simple recipe thats very easy to follow.

Cuban-style black beans and rice made from scratch with dried beans, cumin, oregano, garlic, and vinegar. A budget-friendly vegan meal simmered low and slow.

Fried chicken for Chanukah, marinated overnight in lemon juice, olive oil, and nutmeg, then flour-dipped, egg-washed, and pan-fried golden. A Sephardic-style Hanukkah centerpiece for the oil miracle.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.

Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.

Carolines, French savory choux pastries split and filled with warm crab and asparagus spears, finished with a beurre blanc-style lemon dill butter sauce. An elegant first course or canapé for eight.

Braised lamb shanks simmered in a flour-thickened broth with onion and garlic, finished with celery, fresh tomatoes, and parsley. Fall-off-the-bone tender.

Noodle pie layered with ham, sour cream, onion, and butter in a double-crust pastry shell. An old-school savory pie that works hot or cold.

They are a favorite among the Polish for their rich and interesting flavor.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.