Black pepper Recipes
243 Recipes Next Page >>Recipes Featuring Black pepper
- Cold Tomato Catsup
4 quarts ripe tomatoes, finely cut 1/2 gallon vinegar 4 ounces salt 4 ounces mustard, finely grounded 4 pods red pepper, finely cut 3 Tbsps black pepper Handful of celery seed 1 cup horseradish - Devilled Goose
Goose 1 slice bacon 1 pint broth or liquor 2 Tbsps pepper vinegar 2 Tbsps celery vinegar 2 Tbsps made mustard 1 Tbsp acid fruit jelly Butter Salt Pepper Flour For the stuffing: Irish pot - Texas Barbecue Sauce
1 cup red vinegar 6 ounces crushed black pepper 1 head garlic 3 bay leaves 1 pound sliced onions, carrots and celery 1 cup sugar 1 small jar prepared mustard 2 cans tomato paste 2 cups brown s - Deaf in the Kitchen ~ Parmesan Crusted and Cheddar Tilapia Bake
INGREDIENTS ~ 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted) 2 tablespoons lemon juice 1/2 cup grated Parmesan cheese 4 tablespoons butter, room temperature 3 ta - Stewed Pig's Feet
Pig's feet Thin slices of bacon or ham Blade of mace Bunch of parsley, cut rather fine 1 small onion, sliced Black pepper Broth or stock - Veal Hash on Toast
4 ounces boiling water 1 tsp flour 1/2 tsp black pepper 1/2 tsp salt 2 Tbsps butter Veal, finely chopped Bread crumbs Slices of toast - Mussels a la Mariniere
50 mussels 1/2 cup butter 6 chopped shallots ( or 1 onion) 1 glass white wine Mignonette (coarse-ground black pepper) 1/3 teaspoon chivee, chopped - Streamlined Chicken Parmesan
1 jar spaghetti sauce 2 large boneless, skinless chicken breasts (8 oz each). Halve horizontally. Or 4 trimmed chicken breasts (4 to 5 oz each) 1 large egg Salt and ground black pepper 1/2 - 1 c - Fried Steak
4 ounces vinegar Steak 1 ounce butter 1 spoonful black pepper 1-2 spoonfuls catsup 1 spoonful raw mustard - Bear Chop or Steak
Chops or steaks from the rump of bear (1 per person) Olive oil Lemon juice Chopped shallots Thyme Basil Black pepper Salt and bay leaves Sweet potatoes
About Black pepper
- Most culinary experts advise against buying pre-ground pepper
- Black pepper has antioxidant and antibacterial properties
- Black pepper is considered by many people to be a carminitive which means it prevents intestinal gas
- Black pepper helps with digestion because it stimulates the taste buds and generates hydrochloric acid in the stomach
- Black pepper has no calories and is a source of manganese, iron, and fiber
- Many ancient cultures presented peppercorns to the Gods as a sacred offering
- Cultivation of peppercorns began in India and is still produced there as well as Indonesia, Malaysia, Madagascar, Vietnam, and Cambodia
- Black peppercorns are picked from the vine before the berry becomes ripe, then boiled and fermented
- There are many varieties of black pepper, most of which are named after the region of origin: Malabar, Tellicherry, Sarawak Black, Lampong, Vietnamese, Talamanca Del Caribe, Madagasacar, Kampot, etc.
- Black pepper is the most popular variety in America
- The outer shell of the peppercorn seals in the freshness of the spice, so the best flavor comes from freshly cracked pepper
- Pepper has been a valuable commodity for thousands of years and is still considered the king of spices
- Black pepper is cracked seeds from an Indian vine called Piper Negrum
- Only water and salt are more common cooking ingredients than black pepper
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