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Egg Drop Ramen Noodle Soup
Soup Asian

Egg Drop Ramen Noodle Soup

4.0

Prep
5 min
Cook
10 min
Total
15 min

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

Coach Vic's Cream of Tomato Soup
Soup American

Coach Vic's Cream of Tomato Soup

4.2

Prep
10 min
Cook
25 min
Total
35 min

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

Cream of Celery Soup
Soup American

Cream of Celery Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

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

Egg Drop Soup (Better than Restaurant Quality!)
Soup Asian

Egg Drop Soup (Better than Restaurant Quality!)

4.6

Prep
5 min
Cook
10 min
Total
15 min

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

Slow Cooker Creamy Potato Soup
Soup American

Slow Cooker Creamy Potato Soup

4.4

Prep
30 min
Cook
390 min
Total
420 min

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

Zucchini Potato Soup
Soup American

Zucchini Potato Soup

4.6

Prep
25 min
Cook
35 min
Total
60 min

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

Greek Lemon Chicken Soup
Soup Greek

Greek Lemon Chicken Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

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

Cream of Fresh Asparagus Soup
Soup American

Cream of Fresh Asparagus Soup

4.7

Prep
30 min
Cook
30 min
Total
60 min

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

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
Soup American

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream

4.1

Prep
25 min
Cook
25 min
Total
50 min

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

Roasted Acorn Squash and Crawfish Bisque
Soup American

Roasted Acorn Squash and Crawfish Bisque

4.7

Prep
40 min
Cook
140 min
Total
180 min

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

Chef John's Hot and Sour Soup
Soup Asian

Chef John's Hot and Sour Soup

4.8

Prep
20 min
Cook
30 min
Total
65 min

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

Instant Pot Lentil Soup
Soup Middle Eastern

Instant Pot Lentil Soup

4.8

Prep
10 min
Cook
30 min
Total
60 min

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

Whitney's Egg Flower Soup
Chinese

Whitney's Egg Flower Soup

4.1

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

By Whitney L

Pan-Roasted Red Potatoes
Side Dish

Pan-Roasted Red Potatoes

4.9

Prep
5 min
Cook
10 min
Total
15 min

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

Creamy Hollandaise Sauce

Creamy Hollandaise Sauce

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. 2 Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

By STEPHANO

Kevin's Teriyaki Chicken
Dinner

Kevin's Teriyaki Chicken

4.3

Prep
10 min
Cook
15 min
Total
1465 min

Instructions

  1. 1 In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
  2. 2 Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
  3. 3 Heat an outdoor grill for medium-high heat.
  4. 4 Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

By amyjohnson101

Red, Juicy, Herb-Fried Tomatoes
Side Dish

Red, Juicy, Herb-Fried Tomatoes

3.8

Prep
5 min
Cook
5 min
Total
10 min

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

Cabbage Success
Dinner

Cabbage Success

3.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt butter in a large saucepan over low heat. Add the milk, and cook for about 5 minutes, or until hot. Stir in the brown sugar until dissolved. Stir in cabbage and onion, and season with salt and white pepper. Simmer over medium heat until sauce is creamy, and the onion is tender.

By Skbhoney

Jamie's Baked Brie
Appetizer

Jamie's Baked Brie

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
  3. 3 Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

By Merrittorious

Asparagus Soup

Asparagus Soup

4.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
  2. 2 Return mixture to microwave safe dish, stir in milk and microwave until heated through.

By Pyromommy

Creamy Linguini for Two
Dinner

Creamy Linguini for Two

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
  2. 2 Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
  3. 3 In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

By Sherrance

Cindy's Copycat Chicken Nuggets
Dinner

Cindy's Copycat Chicken Nuggets

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
  2. 2 Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.

By bonnielwilliams

Easy Air Fryer Tofu
Dinner

Easy Air Fryer Tofu

4.8

Prep
10 min
Cook
12 min
Total
52 min

Instructions

  1. 1 Cut block of tofu in half vertically and set side by side on a plate lined with multiple layers of paper towels. Add a thick layer of paper towels on top, weigh down with a heavy object (I used my bread box) and press for 30 minutes to remove as much liquid as possible.
  2. 2 Cut tofu into 1-inch cubes and place in a bowl. Drizzle with soy sauce and carefully toss to coat.
  3. 3 Combine cornstarch, onion powder, paprika, and white pepper in a small bowl. Add to tofu and carefully coat tofu with cornstarch mixture. Drizzle with sesame oil. Place tofu pieces in one layer in the basket of your air fryer. You might need to work in batches.
  4. 4 Air-fry at 390 degrees F (200 degrees C) for 6 minutes. Turn tofu pieces over and air-fry until crispy, about 6 more minutes.

By barbara