3,690 pepper butter recipes

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Four pounds of diced sirloin, three jalapeños, crushed garlic, and cumin make this beanless chili a heavyweight contender. Thick, meaty, and built to win any cookoff pot you enter.

Mock paneed veal uses pounded chicken breast instead of veal, breaded in Italian bread crumbs and pan-fried in butter and oil. A New Orleans classic made affordable, with a crispy golden crust.

Creamy potato leek soup simmered with celery and onion, finished with heavy cream. A simple, comforting one-pot soup with rich, velvety body.

Festive rice side dish with crunchy water chestnuts, sweet petite peas, and sliced celery tossed in butter with steamed rice. A quick, colorful side ready in 20 minutes.

Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

Smoky roasted eggplant bharta with green chilies, onion, and fresh cilantro, finished with ghee. A simple vegetarian Indian side dish with bold, fire-roasted flavor in every bite.

Texas cheese wafers are sharp cheddar and butter crackers with cayenne heat and crisp rice cereal crunch. A savory, spicy Tex-Mex snack baked in 15 minutes.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Salsa borracha (drunken sauce) with beer, butter-toasted chili powder, jalapenos, tomatoes, and garlic. A quick, bold enchilada sauce ready in 20 minutes.

Butter-sauteed veal rounds topped with stewed tomatoes, white asparagus, and fresh mushrooms in a German-inspired one-pan dish with rich pan juices.

Chile-dusted roast duck stuffed with jalapenos, Granny Smith apples, pine nuts, cilantro, and bread cubes. A Southwestern twist on classic roast duck.