Search in:

5524 recipes for "pepper"
5524 recipes
Chimichurri Salmon With Barley Risotto

Chimichurri Salmon With Barley Risotto

Jan 16, 2016

Searing is one of the simplest, fastest ways to prepare salmon fillets. It ensures that the outside gets crispy while the inside stays moist and tender. The key to achieving that golden crust: Bring your nonstick skillet up to a high temperature before adding the fish to the pan. For a more subtly spiced chimichurri, reduce the hot pepper flakes to just a pinch.

Chicken Tikka Salad on Pappadams

Chicken Tikka Salad on Pappadams

Nov 23, 2007

This is a mildly spiced Indian classic in miniaturized form. Pappadams, an Indian cracker bread, are available as mini-size snacks from Shikar brand in Indian grocery stores and some supermarkets. They come in a variety of flavours (including our favourite, black pepper), and one container will have more than enough for this recipe. Or serve on toasted pita wedges, rice crackers or melba rounds.

Mussels in Black Bean Sauce

Mussels in Black Bean Sauce

Nov 23, 2005

These mussels are in a rich, fragrant broth and take no time to clean or cook; most are already cleaned and only need to be rinsed. Chinese black bean sauce lends authentic flavour to stir-fried vegetables or steamed fish for quick takeout-style meals at home. Serve over steamed rice along with broccoli sautéed with garlic and a pinch of hot pepper flakes.

Mulled Wine and Dark Chocolate Bundt Cake

Mulled Wine and Dark Chocolate Bundt Cake with Candied Sage

Dessert

This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.

Chilpotle Chicken Pasta Bake

Chilpotle Chicken Pasta Bake

Jul 6, 2009

Was in the mood to be creative last night. LOL This what I came up with and my family LOVED it. It is quite hot for me anyway LOL I served it with a Pepper cornbread.You can switch up the cheeses to suit your taste. I added the juice from the chipoltes a teaspoon at a time until I got the heat I wanted , ended up using it all LOL

Baked Spring Rolls With Chili Garlic Dipping Sauce

Baked Spring Rolls With Chili Garlic Dipping Sauce

Spring rolls are always a big hit at parties, but they are usually deep-fried and high in fat. Baking spring rolls after brushing them with a touch of oil eliminates the need to deep-fry them, without sacrificing that lovely crispy exterior. You can find the wrappers in the freezer section of many grocery stores. Thaw according to package directions before using. Sambal oelek is widely available, but any hot pepper sauce will do.

Curried Eggplant Rolls

Curried Eggplant Rolls

Apr 8, 2013

Massaman curry powder is a bit hotter than regular grocery store curry blends. If you can't find it, mix regular curry powder with a pinch of cayenne pepper. And don't worry if you don't have an immersion blender for the sauce: A regular blender will work just fine too. If you're not avoiding dairy, a dollop of Balkanstyle plain yogurt on top is a nice way to cool the heat.

Sausage Rice Casserole

Sausage Rice Casserole

Dec 4, 2008

This was a childhood favorite that carried on to the next generation. My children loved it also and my daughter now makes it. It is an economical and easy meal, which was important as there were seven of us. Use the basic recipe or use your favorite sausage (I use breakfast or pork)or vegetables (I like bell peppers) to make it your own favorite meal! I sometimes add italian spice to change it up.

Pure MmmMaple, Molasses and Sweet Mustard Glazed Pork Tenderloin

Pure MmmMaple, Molasses and Sweet Mustard Glazed Pork Tenderloin

May 13, 2009

Pure Canadian maple syrup, pure fancy molasses and sweet mustard blend with the flavour of the two-pepper rub on pork tenderloin for an "mmm..." sweet and spicy finish. Casual entertaining proves far more enjoyable if preparation is fairly simple, allowing the cook an opportunity to benefit along with the guests. Pork tenderloin, properly skinned and cleaned, makes the perfect surface for a dry rub. Rubbed with a simple mixture of freshly ground pepper, cayenne and a dash of salt, the tenderloin can be prepared as far ahead as the night before or just before guests arrive. Initially grilled on high for 10 minutes, it is then brushed with a prepared glaze and finished grilling. Once done, it is removed from the heat and tented with foil for approximately 5-10 minutes. To serve, slice pork and fan around a platter. Drizzle remaining glaze over the meat. Serve with garlic mashed potatoes, steamed honey dill carrots and a fresh garden salad on the side. Alternately, plate individually (pictured).

© 2025 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up