teaspoon pepper

Stir in remaining 1/4 teaspoon pepper and add salt to taste.

Combine five-spice powder and 1 teaspoon pepper in a bowl.

Add 1 tablespoon salt, 2 teaspoons pepper and cinnamon.

Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

Rub with 1 tablespoon salt, 1/2 teaspoon pepper and lemon juice.

Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper.

Add 1 2 teaspoon salt and 1 8 teaspoon pepper; set aside.

In a small bowl combine the soy sauce, rice wine, sesame oil and one-fourth teaspoon pepper.

Stir in thyme, 1 1/2 teaspoons salt and 1 teaspoon pepper.

Season the fillets on both sides with 1 2 teaspoon salt and 1 4 teaspoon pepper.

Turn each chop in the oiled plate, then sprinkle an eighth of a teaspoon pepper mixture on each side.

Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour.

Add the wine, stock, herbs and 1 teaspoon salt and 1/4 teaspoon pepper.

Meanwhile, beat the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Return meat to the pot and add 12 cups water, 1 teaspoon salt and 1/4 teaspoon pepper.

Sprinkle the four pieces of chicken with the 1/2 teaspoon salt and 1/2 teaspoon pepper.

Seasoning: 1-1/2 tblsp salt and 3/4 scant tsp pepper per pound of meat.

Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat.

Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.

Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.

Add tomatoes with juices, clam juice, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil.

Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended.

Place flesh side up on baking sheet; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Sprinkle both sides with the herbes de Provence, 1 teaspoon pepper, salt and 1 tablespoon of the olive oil.