Type what you have

Ingredients

• ✓ white pepper
• chicken stock
• water
• cornstarch
• thai seasoning blend
• egg
• chicken-flavored ramen noodle

Instructions

1. 1 Pour chicken stock and water into a large pot and bring to a boil.
2. 2 Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
3. 3 While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
4. 4 Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.

By Katie Willett

Ingredients

• ✓ white pepper
• half-and-half
• chicken stock
• tomato
• tomato paste
• worcestershire sauce
• sugar
• garlic powder
• onion powder
• salt

Instructions

1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Ingredients

• ✓ white pepper
• chicken stock
• celery
• carrot
• onion
• all-purpose flour
• salt
• milk
• margarine

Instructions

1. 1 Gather all ingredients.
2. 2 Pour chicken stock into a large pot, and bring to a boil. Add celery, carrots, and onion to the pot.
3. 3 Whisk flour, salt, pepper, and milk together in a bowl; add to the pot along with butter.
4. 4 Simmer until thickened, about 10 minutes. Remove from heat and use an immersion blender to puree the vegetables into the soup.

By WONDERFALK

Ingredients

• ✓ white pepper
• chicken broth
• soy sauce
• sesame oil
• water
• cornstarch
• egg
• yellow food coloring
• salt
• chive

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
3. 3 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
4. 4 Slowly pour in beaten egg, stirring constantly in one direction to form thin egg ribbons. Season soup with white pepper and salt.
5. 5 Serve hot, garnished with fresh chives. Enjoy!

By Darren

Ingredients

• ✓ white pepper
• bacon
• onion
• chicken broth
• water
• potato
• salt
• dill weed
• all-purpose flour
• half-and-half
• evaporated milk

Instructions

1. 1 Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. 2 Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. 3 In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

By ROZANRENEE

Ingredients

• ✓ white pepper
• margarine
• onion
• potato
• zucchini
• basil
• thyme
• rosemary
• chicken broth
• milk
• potato flake
• soy sauce
• dill weed

Instructions

1. 1 Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
2. 2 Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
3. 3 Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

By William Uncle Bill Anatooskin

Ingredients

• ✓ white pepper
• chicken broth
• lemon juice
• carrot
• onion
• celery
• chicken soup base
• margarine
• all-purpose flour
• egg yolk
• white rice
• chicken
• lemon

Instructions

1. 1 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
2. 2 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
3. 3 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
4. 4 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

By Shelley Ross

Ingredients

• ✓ white pepper
• margarine
• onion
• celery
• all-purpose flour
• water
• chicken broth
• chicken bouillon powder
• potato
• asparagus
• half and half
• soy sauce
• black pepper

Instructions

1. 1 Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
2. 2 Puree soup in a food processor or blender in batches. Return to pot.
3. 3 Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ white pepper
• ✓ white pepper
• crabmeat
• salt
• potato
• chicken stock
• all-purpose flour
• thyme
• garlic
• onion
• asparagus
• butter
• olive oil
• salt
• lemon juice
• chive
• sour cream

Instructions

1. 1 In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
2. 2 Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
3. 3 Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
4. 4 To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

By MICHELLE0011

Ingredients

• ✓ white pepper
• crawfish tail
• sea salt
• nutmeg
• basil
• heavy cream
• seafood stock
• garlic
• red bell pepper
• celery
• onion
• butter
• acorn squash
• five-spice powder
• cinnamon
• butter
• brown sugar

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Ingredients

• ✓ white pepper
• shiitake mushroom
• soy sauce
• rice vinegar
• sesame oil
• cornstarch
• water
• vegetable oil
• ginger root
• green onion
• chicken broth
• carrot
• red bell pepper
• bamboo shoot
• tofu
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
3. 3 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
4. 4 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
5. 5 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
6. 6 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
7. 7 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
8. 8 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
9. 9 Enjoy!

By John Mitzewich

Ingredients

• ✓ white pepper
• kale
• lemon
• vegetable bouillon
• yellow squash
• green lentil
• water
• vegetable broth
• tomato paste
• chile powder
• fennel seed
• salt
• turmeric
• coriander
• cumin
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Ingredients

• ✓ white pepper
• cottage cheese
• evaporated milk
• parmesan cheese
• granulated garlic
• parsley

Instructions

1. 1 Add cottage cheese and evaporated milk to the jar of a Vitamix blender (or other high-powered blender); blend on high until smooth, about 30 seconds.
2. 2 Pour cottage cheese mixture into a sauce pan over medium high heat. Stir in Parmesan cheese. garlic, and white pepper. Cook, stirring often, until sauce has thickened, 15 to 20 minutes; stir in parsley.

By thedailygourmet

Ingredients

• ✓ white pepper
• butter
• garlic
• table cream
• salt
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
2. 2 Add in canned cream, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.

By thedailygourmet

Ingredients

• ✓ white pepper
• butter
• margarine
• all-purpose flour
• chicken bouillon
• water
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter and margarine in a saucepan over medium-low heat.
3. 3 Add flour and crumbled bouillon; stir until well blended, 1 to 2 minutes.
4. 4 Continue to cook and stir until thickened and lightly browned, about 5 minutes.
5. 5 Increase the heat to medium and whisk in water until smooth.
6. 6 Stir in milk; cook and stir until hot and thickened, 2 to 3 more minutes.
7. 7 Season with white pepper.

By KEIRISTY

Ingredients

• ✓ white pepper
• butter
• olive oil
• heavy cream
• garlic
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter and olive oil in a saucepan over medium-low heat until butter is melted. Mix in cream, garlic, and white pepper; bring to a simmer, stirring often, about 3 to 5 minutes.
3. 3 Stir in Parmesan cheese and simmer, stirring frequently, until sauce has thickened and is smooth, 8 to 10 minutes.
4. 4 Add mozzarella cheese once sauce has thickened and stir until smooth.
5. 5 Enjoy!

By Allrecipes Member

Ingredients

• ✓ white pepper
• beef top sirloin
• blackened seasoning
• vegetable oil
• cream cheese
• evaporated milk
• blue cheese
• garlic powder
• cayenne pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Season beef with blackened seasoning to coat on all sides.
3. 3 Heat oil in a cast iron skillet on the preheated grill until oil is smoking. Cook beef in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove beef to a serving plate.
4. 4 Make sauce: Stir together cream cheese and evaporated milk in a saucepan over low heat until cream cheese is melted. Whisk in blue cheese crumbles, garlic powder, white pepper, and cayenne pepper; simmer, stirring frequently, until sauce is smooth, 2 to 3 minutes.
5. 5 Serve blue cheese sauce with beef.

By amym

Ingredients

• ✓ white pepper
• butter
• all-purpose flour
• salt
• milk
• pasta
• egg yolk
• nutmeg
• garlic chicken sausage

Instructions

1. 1 Melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. Season with salt and white pepper. Pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and transfer to a serving bowl.
3. 3 Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
4. 4 Cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. Stir sausage into pasta; season with salt and white pepper.

By Manda

Ingredients

• ✓ white pepper
• butter
• olive oil
• heavy cream
• garlic
• parmesan cheese
• mozzarella cheese
• angel hair pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
3. 3 Stir Parmesan cheese into cream mixture; simmer until sauce is thickened and smooth, 8 to 10 minutes.
4. 4 Add mozzarella cheese; cook and stir until melted, about 5 minutes.
5. 5 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.

By str0ngwarri0r

Ingredients

• ✓ white pepper
• basil
• ricotta cheese
• all-purpose flour
• parmigiano-reggiano
• egg yolk
• nutmeg
• salt
• lemon

Instructions

1. 1 Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
2. 2 Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
3. 3 Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
4. 4 Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

By Callinectes Sapidus

Ingredients

• ✓ white pepper
• feta cheese
• butter
• cream cheese
• garlic
• shallot
• vermouth
• pesto sauce
• pine nut
• sun-dried tomato

Instructions

1. 1 Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
2. 2 Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
3. 3 Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
4. 4 Turn the dip out onto a serving plate, remove the plastic wrap, and serve.

By DANA COLE

Ingredients

• ✓ white pepper
• butter
• portobello mushroom
• cream cheese
• butter
• milk
• parmesan cheese
• basil
• garlic

Instructions

1. 1 Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.
2. 2 Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.
3. 3 Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes; stir in mushrooms.

By Mommy bakes

Ingredients

• ✓ white pepper
• baguette
• olive oil
• tomato
• basil
• oregano
• garlic powder
• mozzarella cheese
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice baguette into 1/2-inch thick diagonal slices. Arrange slices in a single layer on a baking sheet. Brush both sides of each slice with olive oil. Place tomato slices and a sprinkling of basil and oregano on bread slices. Sprinkle tomatoes, basil, and oregano with garlic powder and white pepper. Cover tomato slices with mozzarella and provolone. Place more basil, oregano, and tomato slices on top of the cheese.
3. 3 Bake in the preheated oven until cheese is bubbly, 7 to 10 minutes.

By SusanG

Ingredients

• ✓ white pepper
• all-purpose flour
• chicken breast
• butter
• mushroom
• white wine
• chicken stock
• parsley
• prosciutto
• fontina cheese

Instructions

1. 1 Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
2. 2 Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
3. 3 Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

By Jen

Ingredients

• ✓ white pepper
• garlic
• oregano
• basil
• parsley
• rosemary
• salt
• olive oil
• balsamic vinegar
• beef ribeye steak

Instructions

1. 1 Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

By Devan Robertson

Ingredients

• ✓ white pepper
• red wine
• cumin
• garlic
• turkey sausage
• olive oil
• brown sugar
• mushroom
• parsley
• garlic
• sweet onion
• olive oil
• cayenne pepper
• paprika
• oregano
• basil
• salt
• green olive
• red wine
• tomato
• tomato sauce
• tomato

Instructions

1. 1 Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
2. 2 While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
3. 3 While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
4. 4 Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

By Robert Salmon

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
• lasagna noodle
• rotisserie chicken
• cheese blend
• mascarpone cheese
• garlic
• italian seasoning
• olive oil
• onion
• egg
• alfredo sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
5. 5 Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
6. 6 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Jon OBrien

Ingredients

• ✓ white pepper
• olive oil
• pancetta bacon
• eggplant
• marinara sauce
• cherry tomato
• red wine
• red pepper flake
• black pepper
• garlic salt
• white sugar
• penne pasta

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
2. 2 Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

By Andrew Bleiman

Ingredients

• ✓ white pepper
• angel hair pasta
• butter
• onion
• all-purpose flour
• milk
• salt
• poultry seasoning
• mustard
• cheddar cheese
• pimento pepper
• mushroom
• turkey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
2. 2 Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
3. 3 Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
4. 4 Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

By Earla Taylor