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
• 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
• 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
• 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
• 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
• 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