Type what you have

Ingredients

• ✓ white pepper
• egg
• parsley
• black pepper
• kosher salt
• butter
• olive oil
• creme fraiche

Instructions

1. 1 Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
2. 2 Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

By TnM

Ingredients

• ✓ white pepper
• whole wheat tortilla
• egg
• cream
• salt
• cumin
• butter
• salsa
• cheddar cheese

Instructions

1. 1 In a mixing bowl, beat the eggs with the cream, salsa, cumin and a pinch of salt and pepper.
2. 2 In a non stick skillet over medium-high heat, melt the butter and then scramble the eggs. Just before they are set, add the cheese and fold-in until it begins to melt.
3. 3 Lay the tortillas on a flat surface. Divide the eggs equally between the two and place on the bottom third of each tortilla. Fold the bottom third over tucking in. Fold in the two sides and then roll up. Serve.

By Allrecipes Member

Ingredients

• ✓ white pepper
• butter
• all-purpose flour
• evaporated milk
• water
• salt
• cayenne pepper
• egg
• cheddar cheese
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
3. 3 Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
4. 4 Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over.

By Katherine Poulsen

Ingredients

• ✓ white pepper
• water
• quinoa
• egg
• egg white
• zucchini
• swiss cheese
• ham
• parsley
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. 2 Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
3. 3 Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
4. 4 Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

By Laka kuharica - Easy Cook

Ingredients

• ✓ white pepper
• egg
• milk
• salt
• butter
• emmentaler cheese

Instructions

1. 1 Whisk eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture is foamy, 2 to 3 minutes.
2. 2 Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and swirl the skillet, so the bottom is evenly covered with egg. Cook until egg starts to set, about 1 minute. Lift edges with a spatula and tilt the skillet so uncooked egg can flow towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
3. 3 Carefully flip omelette; cook until warmed through, 30 seconds to 1 minute. Sprinkle Emmentaler cheese down the middle of omelette; fold in half. Cook until cheese is melted, about 20 seconds. Slide omelette onto a plate.

By topfgucker

Ingredients

• ✓ white pepper
• egg
• water
• salt
• butter
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
3. 3 Heat 1 ½ tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
4. 4 Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.
5. 5 Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.
6. 6 Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ white pepper
• half-and-half
• egg
• nutmeg
• salt
• jarlsberg cheese
• mozzarella cheese
• pie shell

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk cream and eggs together in a large bowl. Season with white pepper, nutmeg, and salt. Place shredded Jarlsberg and mozzarella into the pie shell.
3. 3 Pour egg mixture over cheese.
4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and filling is set, 25 minutes. Allow quiche to set before serving, 5 to 10 minutes.

By DOCTOR KITTEN

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.
4. 4 Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.

By Joyce

Ingredients

• ✓ white pepper
• olive oil
• butter
• shiitake mushroom
• shallot
• salt
• sage leaf
• red pepper flakes
• turkey
• vermouth
• egg
• olive oil
• creme fraiche

Instructions

1. 1 Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.
2. 2 Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.
3. 3 Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.
4. 4 Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

By chefblackhat

Ingredients

• ✓ white pepper
• red onion
• yellow onion
• egg
• chili powder
• turmeric
• salt
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ white pepper
• egg
• butter
• all-purpose flour
• milk
• chicken bouillon granules
• white bread
• salt

Instructions

1. 1 Separate egg whites from egg yolks. Place egg yolks into a bowl and mash with a fork. Chop egg whites into small pieces and set aside.
2. 2 Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk and chicken bouillon so that no lumps form and stir constantly until mixture comes to a boil. Add mashed egg yolks and mix until dissolved. Stir in chopped egg whites.
3. 3 Serve over toast and season with salt and white pepper.

By Chrissy

Ingredients

• ✓ white pepper
• mashed potato
• all-purpose flour
• egg
• sesame oil
• salt
• vegetable oil
• scallion
• vegetable oil

Instructions

1. 1 Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
2. 2 Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
3. 3 Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
4. 4 Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

By Leslie Goldsmith

Ingredients

• ✓ white pepper
• hash brown potato
• sour cream
• cheddar cheese
• cream of celery soup
• onion
• butter
• cayenne pepper
• corn flake
• cheese-flavored cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hash browns, sour cream, Cheddar cheese, celery soup, onion, 1/4 cup butter, white pepper, and cayenne pepper in a bowl; transfer to a 9x13-inch baking dish. Sprinkle corn flakes and cheese-flavored crackers over casserole; drizzle remaining 1/4 cup butter over top.
3. 3 Bake in the preheated oven until bubbling and cooked through, about 1 hour.

By Thomas Westman

Ingredients

• ✓ white pepper
• egg yolk
• lemon juice
• butter
• salt
• paprika
• white vinegar
• egg
• ham
• spinach
• english muffin
• butter

Instructions

1. 1 Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
2. 2 Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
4. 4 Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

By Trudie

Ingredients

• ✓ white pepper
• yellow mustard
• cider vinegar
• brown sugar
• white sugar
• water
• white vinegar
• chili powder
• black pepper
• cayenne pepper
• soy sauce
• butter
• liquid smoke

Instructions

1. 1 Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat.
2. 2 Cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer until butter melts and flavors blend, about 10 minutes more.

By Craig Carlson

Ingredients

• ✓ white pepper
• egg yolk
• lemon juice
• water
• worcestershire sauce
• butter
• water
• salt
• white vinegar
• egg
• canadian bacon
• english muffin
• butter

Instructions

1. 1 To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 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 of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
2. 2 To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.
4. 4 Toast English muffins on a baking sheet under the preheated broiler.
5. 5 To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

By jenn

Ingredients

• ✓ white pepper
• vegetable oil
• asparagus
• shallot
• green bell pepper
• okra
• grape tomato
• salt
• black pepper
• garlic powder
• chile powder
• cumin
• egg
• thai basil

Instructions

1. 1 Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes.
2. 2 Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.

By ub40swaz

Ingredients

• ✓ white pepper
• cheddar cheese
• onion
• butter
• pepper
• salt
• cayenne pepper
• black pepper
• clove
• nutmeg
• allspice
• savory
• sage
• thyme
• cornmeal
• chicken soup base
• water
• ham hock

Instructions

1. 1 Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
2. 2 Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
3. 3 While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
4. 4 To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

By Kudu

Ingredients

• ✓ white pepper
• black olive
• cheddar cheese
• monterey jack cheese
• pepper jack cheese
• black pepper
• salt
• hash brown potato
• basil
• parsley
• seasoned salt
• hot pepper sauce
• liquid smoke
• egg
• green chile pepper
• garlic
• sweet onion
• bacon drippings
• pork sausage
• bacon

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Place sausage into bacon grease, and cook until crumbly and brown, about 10 minutes. Place sausage on the plate with bacon, and pour off all but 1/4 cup of the bacon drippings.
2. 2 Reduce heat to medium, and stir in onion, garlic, and one can of green chiles. Cook and stir until onion has softened and turned translucent, about 10 minutes. Meanwhile, beat eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
3. 3 Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake the covered dish in the preheated oven for 1 hour.
6. 6 Remove casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

By lisa diven

Ingredients

• ✓ white pepper
• potato
• onion
• green bell pepper
• red bell pepper
• margarine
• ham
• green chile pepper
• cayenne pepper
• chicken broth
• egg yolk
• heavy cream
• cheddar cheese

Instructions

1. 1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
2. 2 In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
3. 3 In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
4. 4 Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

By Bob Cody

Ingredients

• ✓ white pepper
• butter
• flour
• milk
• provolone cheese
• salt
• ground beef
• salt
• garlic granule
• black pepper
• onion
• tortilla

Instructions

1. 1 Quesadilla:
2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour until well incorporated. Slowly pour in milk, whisking constantly, until mixture is smooth. Add provolone cheese, salt, and white pepper and whisk well until cheese has melted and sauce is smooth, 3 to 5 minutes. Set aside.
3. 3 Meanwhile, cook ground beef in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Season with salt, garlic granules, and pepper. Add onions and cook until soft and translucent and ground beef is browned, 3 to 5 minutes.
4. 4 Drain off any residual fat that has accumulated in the skillet from the ground beef. Pour ground beef mixture into the cheese sauce. Rinse out skillet.
5. 5 Lay a tortilla into a nonstick skillet. Add some of the ground beef mixture to half of the tortilla. Fold the other side of the tortilla over, to sandwich filling together. Cook until tortilla is browned on each side, 2 to 3 minutes per side.
6. 6 Remove quesadilla and cut into wedges. Repeat with remaining tortillas. Serve immediately.

By thedailygourmet

Ingredients

• ✓ white pepper
• olive oil
• green bell pepper
• onion
• garlic
• cinnamon
• lime
• green olive
• green chile
• tomato
• red snapper fillet
• caper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

By VARISSUL

Ingredients

• ✓ white pepper
• olive oil
• onion
• garlic
• chicken broth
• cheddar cheese soup
• picante sauce
• chili powder
• oregano
• cumin
• cilantro
• bay leaf
• chicken
• corn
• half-and-half
• tortilla strip

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
2. 2 Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
3. 3 Ladle into bowls and top with tortilla strips.

By Kleebeck

Ingredients

• ✓ white pepper
• chicken
• water
• celery
• garlic
• onion
• tomato
• chicken bouillon
• red bell pepper
• cumin
• cayenne pepper
• corn kernel
• green onion
• cilantro
• white rice
• salt

Instructions

1. 1 Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
2. 2 Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3. 3 Add corn, green onion, and cilantro. Simmer 10 minutes longer.
4. 4 Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

By GARNIE

Ingredients

• ✓ white pepper
• turkey meat
• cinnamon stick
• turkey stock
• oregano
• cumin
• salt
• hot chocolate tablet
• corn tortilla
• almond
• peanut
• dried cranberry
• coriander seed
• sesame seed
• clove
• garlic
• onion
• vegetable oil
• roma tomato
• morita chile
• cascabel chile
• ancho chile pepper
• guajillo chili
• pasilla chile

Instructions

1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1

Ingredients

• ✓ white pepper
• lime
• cotija cheese
• corn tortilla
• black pepper
• salt
• jalapeno pepper
• garlic
• onion
• tomato
• new mexico chile pod
• lime
• cilantro
• onion
• paprika
• cumin
• oregano
• chili powder
• garlic powder
• black pepper
• salt
• lime
• garlic
• white vinegar
• olive oil
• soy sauce
• flank steak

Instructions

1. 1 Lay flank steak in a large glass baking dish.
2. 2 Make the marinade: Whisk soy sauce, oil, vinegar, 4 cloves of garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika together in a bowl until well blended; pour over steak, turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours.
3. 3 Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside.
4. 4 Make the salsa: Preheat the oven to 450 degrees F (230 degrees C). Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes.
5. 5 Place tomatoes, 1 onion, 4 cloves of garlic, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes.
6. 6 Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth.
7. 7 Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated.
8. 8 Warm tortillas in a dry skillet over low heat for about a minute on each side.
9. 9 Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.

By stanicks

Ingredients

• ✓ white pepper
• mustard
• water

Instructions

1. 1 Whisk mustard, water, and white pepper together in a bowl until smooth.

By Lorraine Pierce

Ingredients

• ✓ white pepper
• ketchup
• tamari
• mustard

Instructions

1. 1 Stir ketchup, tamari, mustard, and white pepper together in a bowl.

By Sara

Ingredients

• ✓ white pepper
• heavy cream
• hot pepper sauce
• horseradish

Instructions

1. 1 Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

By FOKLMEMBER

Ingredients

• ✓ white pepper
• chicken broth
• sesame oil
• egg
• pea
• green onion

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