Type what you have

Ingredients

• ✓ white pepper
• cauliflower
• butter
• all-purpose flour
• milk
• cheddar cheese
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
2. 2 Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
3. 3 Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
4. 4 Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

By ButtercupBento

Ingredients

• ✓ white pepper
• potato
• butter
• egg yolk
• salt
• cheddar cheese
• onion
• egg
• water
• all-purpose flour
• bread crumb
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; mash in the bottom of the pot until no lumps remain.
2. 2 Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter is melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
3. 3 Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
4. 4 Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
5. 5 Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat; lift up so excess egg drips back into the bowl. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
6. 6 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; heating to 375 degrees F (190 degrees C) before continuing to fry.

By Louise Honey-Jones

Ingredients

• ✓ white pepper
• duck fat
• red potato
• parsley
• salt

Instructions

1. 1 Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
2. 2 Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

By Shyla Lane

Ingredients

• ✓ white pepper
• basil
• thyme
• salt
• olive oil
• roma tomato
• olive oil

Instructions

1. 1 Mix together basil, thyme, salt, and white pepper in a bowl. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut-side of each tomato half.
2. 2 Heat remaining 2 tablespoons olive oil in a small skillet over medium-low heat. Place tomatoes herb-side down in the skillet. Cover and simmer until tomatoes are hot but not stewed, about 5 minutes.

By LITTLE OREGON GIRL

Ingredients

• ✓ white pepper
• carrot
• butter
• brown sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place carrots into a large saucepan; pour in enough water to reach depth of 1 inch and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
3. 3 Melt butter in the same saucepan over low heat. Stir in brown sugar, salt, and white pepper until dissolved.
4. 4 Add carrots to the saucepan and toss until coated in the brown sugar mixture. Cook and stir until carrots are heated through and fully coated with glaze, 1 to 3 more minutes.
5. 5 Serve hot and enjoy!

By Tricia McTamaney

Ingredients

• ✓ white pepper
• baby carrot
• orange juice
• honey
• apricot preserves
• dijon mustard
• butter
• brown sugar
• salt

Instructions

1. 1 Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
2. 2 Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.

By Ursula Voges

Ingredients

• ✓ white pepper
• kohlrabi
• salt
• butter
• all-purpose flour
• milk
• cream
• salt
• nutmeg
• parsley

Instructions

1. 1 Place kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup cooking water. Place kohlrabi in a bowl and cover.
2. 2 Place butter into the same saucepan and melt over medium heat. Whisk in flour and stir until mixture becomes paste-like and golden brown. Gradually whisk milk and reserved 1 cup cooking water into flour mixture, stirring until thick and smooth.
3. 3 Stir in cream, white pepper, 1 teaspoon salt, and nutmeg. Mix in parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in kohlrabi, tossing to coat evenly with sauce.

By Valerie S

Ingredients

• ✓ white pepper
• butter
• lemon peel
• garlic
• cream cheese
• half-and-half
• parmesan cheese

Instructions

1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Ingredients

• ✓ white pepper
• chicken broth
• cream-style corn
• chicken
• salt
• cornstarch
• water
• sesame oil
• egg white

Instructions

1. 1 In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2. 2 In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. 3 Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4. 4 Add chopped scallion to garnish, and serve hot.

By Sana S

Ingredients

• ✓ white pepper
• butter
• green bean
• garlic powder
• salt
• almond
• dried cranberry
• orange juice

Instructions

1. 1 Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until beans are tender, about 2 minutes.
2. 2 Add almonds and cranberries; toss lightly to combine. Add orange juice and season with white pepper.

By Billy Lee Cuthbertson Jr

Ingredients

• ✓ white pepper
• potato
• sour cream
• cream cheese
• salt
• garlic
• butter
• paprika
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
2. 2 Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
5. 5 Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

By Denise

Ingredients

• ✓ white pepper
• giblet
• neck
• onion
• celery
• turkey gravy mix
• chicken broth
• turkey drippings
• flour
• milk

Instructions

1. 1 Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
2. 2 Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
3. 3 Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
4. 4 When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.

By JULZBROWN

Ingredients

• ✓ white pepper
• yellow mustard
• sucralose sweetener
• cider vinegar
• chili powder
• black pepper
• cayenne pepper
• soy sauce
• butter
• liquid smoke

Instructions

1. 1 In a saucepan over medium heat, stir together mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.
2. 2 Stir in soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely; refrigerate overnight to blend flavors before using.

By WBAKER

Ingredients

• ✓ white pepper
• corn kernel
• whipping cream
• milk
• salt
• monosodium glutamate
• sugar
• cayenne pepper
• flour
• butter

Instructions

1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife

Ingredients

• ✓ white pepper
• russet potato
• sweet potato
• chicken bouillon granules
• milk
• butter
• brown sugar
• salt
• allspice
• nutmeg

Instructions

1. 1 Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
2. 2 Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip potato mixture with a potato masher or immersion blender until a desired consistency is reached.

By Matthew Broomhead

Ingredients

• ✓ white pepper
• olive oil
• butter
• shallot
• garlic
• arborio rice
• white wine
• vegetable stock
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
2. 2 Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
3. 3 Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ white pepper
• salt
• green bean
• olive oil
• garlic
• baby portobello mushroom
• salt
• white whole wheat flour
• milk
• pumpkin seed
• whole wheat panko bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
2. 2 Fill a large bowl with cold water and ice to make an ice bath.
3. 3 Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
4. 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
5. 5 Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
6. 6 Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
7. 7 Bake in the preheated oven until top is golden brown, about 10 minutes.

By Ivy Larson

Ingredients

• ✓ white pepper
• garlic
• olive oil
• butter
• leek
• onion
• all-purpose flour
• chicken broth
• sherry
• heavy cream
• lemon juice
• salt
• chive

Instructions

1. 1 Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
2. 2 Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
3. 3 Puree soup in batches in a blender or food processor.
4. 4 Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

By Marian

Ingredients

• ✓ white pepper
• mushroom
• green onion
• sesame oil
• chili oil
• black pepper
• red pepper flakes
• vegetable broth
• firm tofu
• cornstarch
• rice vinegar
• soy sauce
• bamboo fungus
• water
• tiger lily bud
• shiitake mushroom
• wood ear mushroom

Instructions

1. 1 In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
2. 2 In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
3. 3 In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
4. 4 In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
5. 5 In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
6. 6 Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

By Red West

Ingredients

• ✓ white pepper
• onion
• butter
• chicken broth
• beef consomme
• apple juice concentrate
• apple juice
• applejack brandy
• apple

Instructions

1. 1 Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
2. 2 To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

By Cherish Grabau

Ingredients

• ✓ white pepper
• beef tenderloin
• brown mustard
• hot pepper sauce
• worcestershire sauce
• brandy
• salt
• egg

Instructions

1. 1 In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

By ITSIE

Ingredients

• ✓ white pepper
• red wine
• water
• garlic
• chile paste
• salt
• beef tenderloin steak
• vegetable oil

Instructions

1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Ingredients

• ✓ white pepper
• all-purpose flour
• nutmeg
• salt
• egg
• milk
• butter
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.
3. 3 Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.
4. 4 Whisk eggs together in a small bowl.
5. 5 Add eggs alternately with milk to dry ingredients. Stir until smooth.
6. 6 Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water.
7. 7 Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.
8. 8 Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through.
9. 9 Serve sprinkled with parsley.

By MARBALET

Ingredients

• ✓ white pepper
• vegetable oil
• garlic
• black pepper
• paprika
• coriander
• mustard
• cayenne pepper
• corned beef brisket

Instructions

1. 1 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
2. 2 Preheat the oven to 225 degrees F (110 degrees C).
3. 3 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
4. 4 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
5. 5 Bake in the preheated oven for 6 hours.
6. 6 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
7. 7 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
8. 8 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
9. 9 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
10. 10 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
11. 11 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ white pepper
• red potato
• cabbage
• butter
• butter
• garlic
• green onion
• milk
• corned beef

Instructions

1. 1 Place potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage and 2 tablespoons of butter; cover and simmer until the cabbage has softened, 10 to 12 minutes. Drain.
3. 3 Melt 1/2 cup butter in a skillet over medium heat. Stir in garlic and white parts of green onions. Cook until garlic has softened and mellowed, about 2 minutes.
4. 4 Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.

By Lisa Deutsch Harrigan

Ingredients

• ✓ white pepper
• butter
• onion
• bread crumb
• water
• half-and-half
• ground beef
• ground pork
• salt
• white sugar
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
2. 2 Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
3. 3 Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

By Linda T

Ingredients

• ✓ white pepper
• white asparagus
• salt
• hazelnut
• butter
• all-purpose flour
• vegetable stock
• milk
• lemon juice
• white sugar
• nutmeg
• heavy cream
• egg yolk

Instructions

1. 1 Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
2. 2 Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
3. 3 Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
4. 4 Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
5. 5 Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
6. 6 Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

By gela

Ingredients

• ✓ white pepper
• pork butt roast
• veal
• fatback
• sage
• garlic powder
• salt
• lemon zest
• thyme
• onion powder
• mace
• nutmeg
• sausage casing

Instructions

1. 1 Cut pork and veal into 1-inch cubes and set aside.
2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest

Ingredients

• ✓ white pepper
• shortening
• brown sugar
• molasses
• anise oil
• egg
• baking soda
• water
• all-purpose flour
• salt
• cinnamon
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.

By DANICASB

Ingredients

• ✓ white pepper
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• cardamom
• ginger
• salt
• butter
• brown sugar
• egg
• almond

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Combine dry ingredients and set aside.
3. 3 In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
4. 4 Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
5. 5 Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
6. 6 Cool and store in airtight containers for 3 days to mellow flavors.

By Kristi