Type what you have

Ingredients

• ✓ white pepper
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Cream butter or margarine and sugars. Add already beaten eggs and vanilla.
3. 3 Mix dry ingredients together and mix with creamed mixture. Add chocolate chips and nuts.
4. 4 Bake 8 to 10 minutes until done. These are not HOT HOT -- Just a little surprise, definitely a little kick, goes well with the chocolate.

By Jeanne

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Butter a 1 1/2-quart casserole dish.
3. 3 Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
4. 4 Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
5. 5 Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
6. 6 Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
7. 7 Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.

By Julie Taylor

Ingredients

• ✓ white pepper
• peach
• nectarine
• plum
• cornstarch
• currant jelly
• apple pie spice
• biscuit
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
2. 2 In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
3. 3 Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
4. 4 Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

By KCFOXY

Ingredients

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

Instructions

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

By DANICASB

Ingredients

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

Instructions

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

By Kristi

Ingredients

• ✓ white pepper
• butter
• ginger
• garlic
• cinnamon stick
• jasmine rice
• water
• coconut milk
• sugar
• kosher salt
• lime zest
• coconut

Instructions

1. 1 Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
2. 2 Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

By JenniH76

Ingredients

• ✓ white pepper
• green bell pepper
• corn
• pumpkin
• potato
• yautia
• plantain
• green banana
• cabbage
• white bean
• chayote squash
• celery
• carrot
• green bean
• beef bouillon
• tomato sauce
• water
• beef stew meat
• salt
• oregano
• cilantro
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-low heat. Add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes.
3. 3 Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
4. 4 Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
5. 5 Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
6. 6 Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

By nydiah

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

Ingredients

• ✓ white pepper
• mayonnaise
• ketchup
• curry powder
• worcestershire sauce

Instructions

1. 1 Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

By Allison

Ingredients

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

Instructions

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

By Shyla Lane

Ingredients

• ✓ white pepper
• butter
• garlic powder
• onion powder
• black pepper
• green bean

Instructions

1. 1 Heat butter, garlic powder, onion powder, and pepper in a saucepan over medium heat until butter is melted, 1 to 2 minutes. Stir green beans into butter mixture and cook until beans are heated through, 5 to 10 minutes.

By ZoeysMama

Ingredients

• ✓ white pepper
• egg yolk
• lemon juice
• worcestershire sauce
• water
• butter
• salt

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

Ingredients

• ✓ white pepper
• pineapple juice
• soy sauce
• ginger
• garlic powder
• chicken breast

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

Ingredients

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

Instructions

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

By LITTLE OREGON GIRL

Ingredients

• ✓ white pepper
• butter
• milk
• brown sugar
• cabbage
• onion
• salt

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

Ingredients

• ✓ white pepper
• shallot
• garlic
• vermouth
• brie cheese
• phyllo dough
• butter

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

Ingredients

• ✓ white pepper
• onion
• butter
• asparagus
• vegetable broth
• garlic powder
• milk

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

Ingredients

• ✓ white pepper
• linguine pasta
• bacon
• butter
• heavy cream
• parmesan cheese
• nutmeg

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

Ingredients

• ✓ white pepper
• brown sugar
• black pepper
• paprika
• red pepper flake
• salt
• chili powder
• garlic powder

Instructions

1. 1 Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

By Jordan VanderLaan

Ingredients

• ✓ white pepper
• water
• beef bouillon
• balsamic vinegar
• molasses
• ginger
• garlic powder

Instructions

1. 1 Stir water, beef bouillon, balsamic vinegar, molasses, ginger, white pepper, and garlic powder in a saucepan over medium heat; bring to a boil and simmer until liquid is reduced to about 1 cup, about 10 minutes.
2. 2 Store in the refrigerator and shake before using.

By John

Ingredients

• ✓ white pepper
• all-purpose flour
• seasoned salt
• poultry seasoning
• mustard powder
• chicken breast
• canola oil

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

Ingredients

• ✓ white pepper
• firm tofu
• soy sauce
• cornstarch
• onion powder
• paprika
• sesame oil

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

Ingredients

• ✓ white pepper
• black mission fig
• sugar
• water
• lime juice
• cinnamon
• ginger

Instructions

1. 1 Scoop the flesh from the figs with a spoon and discard the peels. Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in fig pulp, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes.
2. 2 While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator.

By Abbie W

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
• hot pepper sauce
• butter
• cumin
• chili powder
• red pepper flake
• tabasco chile pepper

Instructions

1. 1 Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and fresh chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

By Country Boy

Ingredients

• ✓ white pepper
• cream cheese
• blue cheese
• sour cream
• egg
• sour cream
• red bell pepper
• green onion

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Beat cream cheese and blue cheese in large mixing bowl until light and fluffy--about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs - one at a time - mixing well after each addition.
3. 3 Pour mixture into buttered 9 inch springform pan. Bake 60 - 65 minutes or until wooden pick inserted near center comes out clean.
4. 4 Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight.
5. 5 To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.

By JJOHN32

Ingredients

• ✓ white pepper
• butter
• garlic salt
• lime
• salmon fillet
• mango chutney
• sriracha sauce
• cilantro

Instructions

1. 1 Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
2. 2 Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
3. 3 Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
4. 4 Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
5. 5 Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
6. 6 Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

By Bibi