Recipes with black pepper
10,112 recipes
Mushroom Strognoff
Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that's rich, creamy, and ready in under an hour.
Oyster Bisque***(Grwp92A)
Creamy oyster bisque thickened with rice and strained silky smooth, finished with whole oysters cooked just until their edges curl. Chesapeake Bay-style with a splash of Tabasco and optional dry sherry.
Spaghettini with Dried Ttomatoes & Zucchini
Spaghettini tossed with oil-packed sundried tomatoes, golden-seared zucchini chunks, garlic-infused olive oil, and a lemon-zested vegetable broth. A vegetarian pasta with sunny Mediterranean flavor.
Fish Chowder Li
New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.
Soft-Shell Crabs with Lemon & Capers
Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.
Tofu Pepper Taco
Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.
Country Hearth Stew
Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.
Szechwan Long Green Beans
This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!
Supreme Burgers
Supreme burgers with onion soup mix and sour cream mixed right into the ground beef for extra-juicy, deeply seasoned patties. Five ingredients, ready to grill in 30 minutes.
Stuffed Escarole Leaves with Marinated Chickpeas
Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.
Pizza Spaghetti Pie
Pizza spaghetti pie with a baked ground beef shell filled with spaghetti, egg, and Parmesan, topped with pizza sauce, green pepper rings, and melted mozzarella. A retro mashup the whole family loves.
Summer Olive Pizza
This is a great pizza, and I added some onions too, very tasty and light.
Checkerboard Square Clam Crunch
Checkerboard clam crunch: crispy pan-fried clam patties bound with Rice Chex cereal and egg, topped with sour cream. A retro mid-century appetizer with surprising texture.
Lamb Ring Filled with Creamy Spinach
Lamb ring filled with creamy spinach bakes a tomato-spiked ground lamb meatloaf in a ring mold, then fills the center with sour cream and cream cheese spinach. A retro centerpiece dinner for four.
Lamb Ring Filled with Creamy Spinach
Lamb ring filled with creamy spinach bakes a tomato-spiked ground lamb meatloaf in a ring mold, then fills the center with sour cream and cream cheese spinach. A retro centerpiece dinner for four.
Vegetable Curry (Jung)
Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.
Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that's rich, creamy, and ready in under an hour.
Creamy oyster bisque thickened with rice and strained silky smooth, finished with whole oysters cooked just until their edges curl. Chesapeake Bay-style with a splash of Tabasco and optional dry sherry.
Spaghettini tossed with oil-packed sundried tomatoes, golden-seared zucchini chunks, garlic-infused olive oil, and a lemon-zested vegetable broth. A vegetarian pasta with sunny Mediterranean flavor.
New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.
Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.
Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.
Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.
This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!
Supreme burgers with onion soup mix and sour cream mixed right into the ground beef for extra-juicy, deeply seasoned patties. Five ingredients, ready to grill in 30 minutes.
Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.
Pizza spaghetti pie with a baked ground beef shell filled with spaghetti, egg, and Parmesan, topped with pizza sauce, green pepper rings, and melted mozzarella. A retro mashup the whole family loves.
This is a great pizza, and I added some onions too, very tasty and light.
Checkerboard clam crunch: crispy pan-fried clam patties bound with Rice Chex cereal and egg, topped with sour cream. A retro mid-century appetizer with surprising texture.
Lamb ring filled with creamy spinach bakes a tomato-spiked ground lamb meatloaf in a ring mold, then fills the center with sour cream and cream cheese spinach. A retro centerpiece dinner for four.
Lamb ring filled with creamy spinach bakes a tomato-spiked ground lamb meatloaf in a ring mold, then fills the center with sour cream and cream cheese spinach. A retro centerpiece dinner for four.
Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.
