10,000 black pepper recipes

Impossible beef enchilada pie with seasoned ground beef, enchilada sauce, cheddar, and a self-forming Bisquick crust that bakes around the filling. A retro one-pan Mexican casserole.

Veal paprika with mushrooms, sour cream, and caraway seeds cooked entirely in the microwave. A quick Hungarian-style stew served over noodles in 40 minutes.

Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.

Oven-baked pork ribs in a peach barbecue sauce made with canned peach syrup, ketchup, Worcestershire, mustard, and cloves. Fruity, sticky, and fork-tender.

Crusty Italian-style bread studded with minced prosciutto and Parmesan, baked on cornmeal-dusted sheets with steam for a crackling crust. Makes two gorgeous loaves that taste like a New York Italian bakery.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Ukrainian meat and fish loaf with ground beef, lamb, and milk-soaked herring blended with potato and yogurt. A regional Eastern European baked loaf with goat cheese topping.

Portuguese-style poached chicken breasts in a saffron-tomato sauce with garlic, hot sauce, and ground clove. A bright, low-fat one-pan dinner in 45 minutes.

Pizza Swiss steak with pounded round steak braised in pizza sauce, tomato sauce, and oregano in a slow cooker for 8 to 10 hours. Served over spaghetti for a retro Italian-American dinner.

A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

Forshmak is a traditional Eastern European baked casserole: salted herring soaked and blended with ground beef and lamb, potato, onion and sour cream, lightened with whipped egg whites under a crisp Parmesan crust.

Savory baked beans with crispy turkey bacon, tangy mustard, and Worcestershire depth. Lightened-up side dish simmered in ketchup-vinegar sauce for classic barbecue flavor.

Easy fish casserole with breaded halibut layered over a creamy noodle and mixed vegetable base with cream of mushroom soup, sour cream, and Worcestershire sauce.

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.

Tuna and Swiss cheese quiche with green peas, sweet onion, and evaporated milk. A pantry-friendly main course with a custardy center and golden top.