Get the latest Blackpepper flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/blackpepper Love this slaw with a steak and roasted tomatoes (posted). From The Big Book of Backyard Cooking. Slaw marinates for 30 minutes halfway through process,and chills 2 hours. Great ot have when smoking chicken on the grill. http://www.grouprecipes.com/52356/parmesan-black-pepper-coleslaw.html http://www.grouprecipes.com/38066/.html This is a great way to use leftover turkey. http://www.grouprecipes.com/24615/turkey-noodle-soup-mix.html This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp -- enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for more, so you can grill up to a pound of shrimp with this cool clone. You can use fresh or frozen shrimp that have been peeled, but with the tails left on. http://www.grouprecipes.com/22624/outback-steakhouse-grilled-shrimp-on-the-barbie.html Grilled salmon with a wonderful rub from Tom Douglas' popular restaurant Etta's in Seattle. http://www.grouprecipes.com/20239/grilled-salmon-with-spicy-rub---ettas-seattle---tom-douglas.html The filling I use for my pierogy recipe. Feel free to play around with the ingredients, but do use a sharp cheese for this. http://www.grouprecipes.com/12234/pierogy-filling.html Now this is some cajun cookin!Hope you're ready for a spicy dish. You can adjust the intensity of the sauce to your desired level - tastes great however you make it. http://www.grouprecipes.com/153/buffalo-shrimp.html Need to add some cajun spice to your dinner? A zesty yet enticing cajun side. Recipe allows you to substitute the shrimp for crab or fish, and its just as good. http://www.grouprecipes.com/151/shrimp-etoufee.html