Best Cracked Black Pepper Twists Recipes

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CRACKED BLACK PEPPER SALMON



Cracked Black Pepper Salmon image

This is such a simple way to dress up salmon. The olive oil helps the pepper to crisp up in the oven, adding texture to the fish. Despite the amount of pepper on top, the spice is not overwhelming, just nice. You must use freshly ground black pepper for this, which is fairly coarse, not the powdered black pepper.

Provided by Sackville

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

1/4 cup fresh ground black pepper
2 salmon fillets or 2 salmon steaks
2 teaspoons olive oil

Steps:

  • Spread 1/2 the black pepper on a plate.
  • Smear 1 tsp olive oil over one side of the salmon fillets.
  • Lay the fillet, oiled side down in the pepper.
  • Lift and put on a baking sheet, peppered side up.
  • Repeat the process with the second fillet.
  • Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.

CRACKED BLACK PEPPER PASTA



Cracked Black Pepper Pasta image

Provided by Lorraine Pascale

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 5

2 1/2 cups "00" flour, plus extra for dusting, available at specialty food shops and online
4 large eggs
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 to 2 tablespoons freshly cracked black pepper
Fresh basil leaves, to serve

Steps:

  • Clean and dry a few coat hangers to dry the pasta on.
  • Into the bowl of a food processor, add the flour, eggs, oil, and black pepper. Process until the mixture resembles breadcrumbs. Put the mixture onto your work surface and knead it lightly for a few minutes until it is smooth. It should be quite stiff. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  • To make in a pasta machine: Take a quarter of the pasta and pat it into a flat rectangle with your hands. Feed it through the widest setting on the pasta machine. Fold that piece in thirds into a rectangle shape and feed it through again. After you have fed it through on the initial setting, there is no need to keep folding it, just keep feeding it through, making the setting narrower each time.
  • If the pasta rips while using the pasta machine, don't worry, just fold it back into a rectangle and feed it through the widest setting again. A rip may mean that there is an obstruction in the pasta machine between the rollers. If that is the case, just open the machine to the widest setting and let whatever was stuck in there fall out.
  • If the pasta sticks to the machine, just flour the machine a little to help ease the pasta through.
  • When you have fed the pasta through on the narrowest setting, sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
  • Repeat with the rest of the pasta, using a quarter piece of the dough each time.
  • To make the pasta by hand: Dust the work surface very lightly with flour. Take a quarter of the dough and put it on the work surface. Pat the dough with your hands into a flat rectangle. Lightly flour a rolling pin and roll it out until it is a very long and thin rectangle.
  • My rectangle was 5 to 6 inches wide and very, very long. The pasta is ready when it is so thin that if you lift it up and put your hand behind it, you can see your hand through it.
  • Sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
  • Repeat with the rest of the pasta, using a quarter piece of the dough each time.
  • Once all of the pasta is hung, bring a large pan of salted water to the boil. Add the pasta, in one or two batches depending on how big your pan is, and cook for 4 to 5 minutes, or until the pasta is just cooked through. Using a pair of tongs, remove the pasta from the pan and, drain in a colander. If cooking the pasta in batches keep the first batch warm while cooking the rest.
  • Once all the pasta is cooked and drained, drizzle with some of the olive oil, sprinkle a few basil leaves over the top and serve immediately.
  • This is delicious used in the Creamy Pancetta Sauce with Mushrooms and Parmesan.

CRACKED BLACK PEPPER BREAD



Cracked Black Pepper Bread image

Provided by Food Network Kitchen

Time 4h45m

Yield 1 loaf bread

Number Of Ingredients 8

2 cups plus 2 tablespoons milk
3 tablespoons unsalted butter
2 tablespoons sugar
1 1/2 teaspoons butcher's grind cracked black pepper
One 1/4-ounce package active dry yeast
5 cups all-purpose flour
1 tablespoon fine salt
Vegetable oil, as needed

Steps:

  • In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
  • Meanwhile, in a large bowl, whisk together the flour and salt.
  • Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours.
  • Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
  • Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
  • Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 degrees F., about 15 minutes.
  • Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.

CRACKED BLACK PEPPER TWISTS



Cracked Black Pepper Twists image

Make and share this Cracked Black Pepper Twists recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 46m

Yield 32 twists

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon baking powder
1 -1 1/2 teaspoon cracked black pepper
1/4 teaspoon salt
1/3 cup margarine or 1/3 cup butter
2/3 cup beef or 2/3 cup chicken broth

Steps:

  • In a medium mixing bowl stir together flour,baking powder,pepper and salt.
  • Cut in margarine or butter till mixture resembles coarse crumbs.
  • Make a well in the center.
  • Add broth,stir just until dough clings together.
  • Turn dough onto lightly floured surface.
  • Knead gently for 10-12 strokes.
  • Divide dough into 8 portions,divide each portion into fourths.
  • Roll each portion into a 10 inch long rope.
  • Fold each rope in half,twist 2-3 times.
  • Arrange twists on an ungreased baking sheet.
  • Bake at 450 for 5 minutes,turn the pan and bake 5-6 more minutes or until brown.

Nutrition Facts : Calories 77.5, Fat 5.3, SaturatedFat 1.8, Cholesterol 4.7, Sodium 75.7, Carbohydrate 6.1, Fiber 0.2, Protein 1.2

CRACKED BLACK PEPPER & FIGGY BREAD



Cracked black pepper & figgy bread image

A fiery hit that goes well with cheese

Provided by Lesley Waters

Categories     Afternoon tea, Buffet, Lunch, Side dish, Snack, Supper

Time 2h15m

Yield Cuts into about 12 slices

Number Of Ingredients 7

650g strong white flour
2 tsp cracked black pepper
2 tsp salt
7g sachet easy blend yeast
2 tbsp olive oil
425-450ml/¾ pint-16fl oz warm water
350g dried, ready-to-eat fig , roughly chopped

Steps:

  • In a large bowl, stir together the flour, pepper, salt and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
  • Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it can look quite rough.
  • Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.

Nutrition Facts : Calories 266 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.88 milligram of sodium

CRACKED PEPPER SALAD DRESSING



Cracked Pepper Salad Dressing image

The pepper is bold but not too sharp in this creamy dressing that will complement your favorite salad ingredients. It's easy to mix up and great to have on hand.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 10

2 cups mayonnaise
1/4 cup water
1/4 cup 2% milk
1/4 cup buttermilk
2 tablespoons grated Parmesan cheese
1 tablespoon coarsely ground pepper
2 teaspoons finely chopped green onion
1 teaspoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder

Steps:

  • In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PEPPERED-BACON TWISTS



Peppered-Bacon Twists image

Brown sugar and black pepper bring the sweet and sassy to these tasty bacon-wrapped breadsticks. See how to get them ready to serve in just 23 minutes!

Provided by My Food and Family

Categories     Meal Recipes

Time 23m

Yield 12 servings

Number Of Ingredients 4

1/4 cup packed brown sugar
1 tsp. cracked black pepper
1 can (11 oz.) refrigerated soft breadsticks
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Bacon

Steps:

  • Heat oven to 375ºF.
  • Mix sugar and pepper in shallow dish.
  • Unroll dough; separate into 12 strips. Top each strip with bacon slice. Dip in sugar mixture, turning to evenly coat both sides of each. Twist strips slightly; place on baking sheet sprayed with cooking spray.
  • Bake 11 to 13 min. or until lightly browned.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 6 g, Protein 4 g

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