ver beef. Roll beef in peppercorn mixture, coating completely. Season with
and set aside.
PREPARE PEPPERCORN SAUCE:
In a small
slice of the chilled peppercorn butter. It will melt and
s soaking make the green peppercorn mayonnaise by combining all ingredients
eanwhile, to make the green peppercorn and tarragon dressing, whisk together
auce is ready.
GREEN PEPPERCORN SAUCE: In a small saucepan
and set aside.
Prepare Peppercorn Sauce: In a small saucepan
mall batches.
Note My peppercorn shaker does not grind the
Cook pasta, place in large bowl.
Add rest of ingredients, pour on Peppercorn dressing.
Stir well, refrigerate.
Serve well chilled.
Cover the red onion with cold water and let stand 10 minutes to remove some of the acidity.
Drain and pat dry with paper towels.
Remove the rind from the watermelon and cut into 1/2-inch cubes.
Remove as many of the seeds as possible.
Combine with red onion, 2 tablespoons lime juice, the green peppercorn, salt and cayenne.
Refrigerate about 1 hour.
Just before serving, stir in the remaining tablespoon lime juice.
Place chicken between plastic wrap.
Pound chicken with mallet.
Sprinkle with peppercorn.
Heat a nonstick skillet.
Melt butter and add chicken.
Cook, turning once, until chicken is done, about 5 minutes on each side.
Remove chicken and keep warm.
nd coat with the coffee-peppercorn mixture, pressing it into the
n rest of cream and peppercorn mixture; cook 4 to 5
il and roll into the peppercorn mixture. In a large ovenproof
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
Place cooked pasta in a large bowl and combine with sliced baby carrots, broccoli, red onion, cauliflower, green pepper and peppercorn ranch dressing; mix well. Cover and refrigerate for several hours.
Place chicken in pan; add butter.
Sprinkle with peppercorn. This should be in non-stick pan.
Turn once in about 5 minutes. Remove chicken and keep warm.
Add sherry or orange juice, whipping cream and tarragon leaves; stir until glaze is thick.
Spoon sauce over chicken.
Cook 25 minutes.
Serves 4.
Preheat oven to 400 degrees F (205 degrees C).
Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
tablespoon of coarsely ground peppercorn mix.
Press peppercorns into
hop egg whites. Add the Peppercorn Ranch Salad Dressing to the
NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE