Best 5 Black Pepper Sticks Recipes

BLACK PEPPER STICKS

Steps:

• Combine 2 cups flour, yeast, salt and pepper in food processor using the steel knife and on/off turns. With machine running pour in 3/4 cup water and 1 tablespoon oil through the feed tube and process until dough clings to slide of workbowl. If the dough is too sticky add extra flour one tablespoon at a time, if too dry add more water one tablespoon at a time until it is right consistency.
• Continue processing dough for 40 seconds until dough is smooth and elastic.
• Knead on floured board for 1 minute.
• Transfer dough to oiled bowl, turning to cover all surfaces. Cover and let dough rise for 30 minutes.
• Preheat oven to 450-degrees F.
• Coast baking sheet with olive oil.
• Roll small pieces (about the size of a walnut) into 10-inch sticks. Arrange on baking sheet, spacing one inch apart.
• Bake for 10-15 minutes or until brown.

BAKED FISH STICKS

Steps:

• Preheat the oven to 400 degrees F.
• Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
• Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
• Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)

SPICY BEEFSTICK

Steps:

• In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
• For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
• Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

PEPPER JACK CHEESE STICKS

Steps:

• Cut cheese into 2-3/4x1/2-in. sticks. Place the flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour; dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole.

BLACK PEPPER RINGS

Steps:

• Bring a large pot of water to boil over medium-high heat. Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, beat eggs. Stir in melted butter and oil. In a separate bowl, mix together flour, salt, pepper and baking powder.
• Make a well in the center of the flour mixture and pour in the egg mixture. Mix until dough pulls together. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 12 equal pieces. Roll each piece into an 8 inch long cylinder. Bend each cylinder into a ring shape and pinch ends together. With a sharp knife, score each ring around its outside edge.
• Drop rings two at a time into boiling water and boil for 1 minute. Remove rings from water and place on lightly greased cookie sheets.
• Bake in preheated oven for 20 minutes, until golden brown.