2,278 black pepper sauce recipes

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

Ground beef pepper steak with seared patties and soy sauce-garlic green peppers. Seven ingredients, 20 minutes, and a budget-friendly riff on Chinese pepper steak.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Treat your guests with this scrumptious chicken dish that everyone will love!

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.

Paprika salad dressing blended with mayo, garlic, chili sauce, ketchup, Worcestershire, and lemon juice. A creamy, smoky-sweet dressing with 14 ingredients and steakhouse depth.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Instead of turning on the oven and making the kitchen hot, try this simple crockpot recipe that will make scrumptious cabbage rolls in no time!

Smoky, flame-kissed whiskey BBQ sauce with molasses, brown sugar, and a splash of hot sauce. Sauteed in scotch then flambeed for deep, complex flavor that only gets better with age.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Jumbo shrimp sautéed with poblano and red bell peppers in a bold, peppery Worcestershire-lemon barbecue sauce finished with cream. Brennan's Texas-Creole fusion at its finest, ready in 30 minutes.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Grilled beef and pineapple skewers marinated in steak sauce and dry white wine. Sirloin tip cubes char on the outside while juicy pineapple caramelizes beside them on every skewer.