Recipes with black pepper
10,112 recipes
Roasted Chicken Tenders Saltimbocca
Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.
Roasted Chicken Tenders Saltimbocca
Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.
Chicken with Mushroom Gravy
Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.
Beef in Red Wine
Beef in red wine: a sirloin tip roast marinated overnight in red wine and aromatics, then slow-braised until fork-tender. The marinade thickens into a rich pan gravy with mashed onions and carrots.
Veal Paprikash
Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.
Chicken & Peach Salad Croissant
Chicken and peach salad pairs diced cooked chicken with sweet peaches, sliced almonds, and a creamy sour-cream dressing. Stuff into a buttery croissant for an easy summer lunch sandwich.
Robert's Red Potato & Green Bean Salad
Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.
Basmati Rice Pilaf with Apricots
Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.
Polenta with Beef & Sausage Stew
Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.
Broiled Cheddar & Egg Salad Buns
Broiled cheddar and egg salad buns with sharp cheddar, chopped eggs, green pepper, mustard, and evaporated milk. Open-faced and broiled until melty and golden in 20 minutes.
Paul's Barbeque Sauce
Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.
Mole Poblano De Dos Chiles
Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.
Bacon Sausages
Bacon sausages wrap seasoned beef mince in overlapping bacon strips, rolled into a log and pan-fried, then sliced into little sausages. A casing-free homemade sausage spiced with clove and coriander.
Black-Eyed Peas with Spinach
Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.
Chuck's Clam Chowder
Chuck's New England clam chowder layers tender chopped clams, potatoes, and celery into a silky roux-thickened half-and-half broth finished with a splash of sherry. Classic Yankee comfort in a bowl.
Barbecue Sauce
Homemade Barbecue Sauce built on apple juice, tomato paste, honey, and soy sauce, simmered and blended smooth. Vegetarian, no refined sugar, with cinnamon adding warm depth.
Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.
Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.
Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.
Beef in red wine: a sirloin tip roast marinated overnight in red wine and aromatics, then slow-braised until fork-tender. The marinade thickens into a rich pan gravy with mashed onions and carrots.
Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.
Chicken and peach salad pairs diced cooked chicken with sweet peaches, sliced almonds, and a creamy sour-cream dressing. Stuff into a buttery croissant for an easy summer lunch sandwich.
Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.
Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.
Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.
Broiled cheddar and egg salad buns with sharp cheddar, chopped eggs, green pepper, mustard, and evaporated milk. Open-faced and broiled until melty and golden in 20 minutes.
Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.
Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.
Bacon sausages wrap seasoned beef mince in overlapping bacon strips, rolled into a log and pan-fried, then sliced into little sausages. A casing-free homemade sausage spiced with clove and coriander.
Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.
Chuck's New England clam chowder layers tender chopped clams, potatoes, and celery into a silky roux-thickened half-and-half broth finished with a splash of sherry. Classic Yankee comfort in a bowl.
Homemade Barbecue Sauce built on apple juice, tomato paste, honey, and soy sauce, simmered and blended smooth. Vegetarian, no refined sugar, with cinnamon adding warm depth.
