Recipes with black pepper
10,182 recipes
Cottage Pie (or) Shepherd's Pie
A traditional British dish, Cottage pie may be made by the same method substituting lamb and lamb stock with beef and beef stock,it may also be topped with grated cheese and tomato before browning.
Creamy Pasta With Roasted Zucchini, Almond & Basil
Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.
Potstickers (??)
Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.
Panera Broccoli Cheese Soup
Panera Broccoli Cheese Soup recipe
Boulette - Meatballs German Style
This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.
Black Bean Slaw with Soy Ginger Dressing
A delicious saw, love the idea of adding black bean into this crunchy and tasty slaw. The soy-ginger dressing goes deliciously well with all the veggies. A great side dish to be aside with summer BBQ.
Black Bean-Chipotle Chili with Seitan
Black Bean-Chipotle Chili with Seitan recipe
Parmesan, Paprika, & Herbs Roasted Green Beans
This recipe is inspired by parmesan roasted potato and roasted green beans recipes we made last week. Then we came out this idea, and it definitely worked out. Roasting gives the green beans both great flavor and texture, parmesan, paprika and fresh herbs add tons of yumminess. A versatile recipe that can go well with any kind of main dish!
Garlic Scape Pesto
Turn farmer's market garlic scapes into a fresh & brightly flavored green pesto. An early summer seasonal treat.
Beef Tenderloin with Gorgonzola Nut & Herb Butter
Beef Tenderloin with spicy Gorgonzola cheese and Pine Nut Herb Butter
Celery & Celery Root Soup
I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.
Homemade Refried Beans
It's quick and easy to make, and it tastes a lot better and healthier too.
Cornbread Sausage Stuffing
Instead of using any old turkey stuffing, try this scrumptious variation that will become your family's new favorite for Thanksgiving!
Simple Cucumber & Tomatoes sandwich
Tomato Cucumber Sandwich has always been a favorite of mine. I remember I used to ask my mom to make them, when we used to go for picnics. She would lovingly make them and nicely wrap them in aluminim foil. They would not get mushy or moist, even after 3-4 hours.
These sandwiches can also be made for children’s school tiffin as well as wrapped and taken while travelling. However, its better to consume them within 4-5 hours.
A traditional British dish, Cottage pie may be made by the same method substituting lamb and lamb stock with beef and beef stock,it may also be topped with grated cheese and tomato before browning.
Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.
Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.
Panera Broccoli Cheese Soup recipe
This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.
A delicious saw, love the idea of adding black bean into this crunchy and tasty slaw. The soy-ginger dressing goes deliciously well with all the veggies. A great side dish to be aside with summer BBQ.
Black Bean-Chipotle Chili with Seitan recipe
This recipe is inspired by parmesan roasted potato and roasted green beans recipes we made last week. Then we came out this idea, and it definitely worked out. Roasting gives the green beans both great flavor and texture, parmesan, paprika and fresh herbs add tons of yumminess. A versatile recipe that can go well with any kind of main dish!
Turn farmer's market garlic scapes into a fresh & brightly flavored green pesto. An early summer seasonal treat.
Beef Tenderloin with spicy Gorgonzola cheese and Pine Nut Herb Butter
I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.
It's quick and easy to make, and it tastes a lot better and healthier too.
Instead of using any old turkey stuffing, try this scrumptious variation that will become your family's new favorite for Thanksgiving!
Tomato Cucumber Sandwich has always been a favorite of mine. I remember I used to ask my mom to make them, when we used to go for picnics. She would lovingly make them and nicely wrap them in aluminim foil. They would not get mushy or moist, even after 3-4 hours. These sandwiches can also be made for children’s school tiffin as well as wrapped and taken while travelling. However, its better to consume them within 4-5 hours.
