Type what you have

Ingredients

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

Instructions

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

By thedailygourmet

Ingredients

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

Instructions

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

By KEIRISTY

Ingredients

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

Instructions

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

By Manda

Ingredients

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

Instructions

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

By str0ngwarri0r

Ingredients

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

Instructions

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

By Callinectes Sapidus

Ingredients

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

Instructions

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

By Mommy bakes

Ingredients

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

Instructions

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

By Jen

Ingredients

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

Instructions

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

By Devan Robertson

Ingredients

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

Instructions

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

By Jon OBrien

Ingredients

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

Instructions

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

By Andrew Bleiman

Ingredients

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

Instructions

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

By Earla Taylor

Ingredients

• ✓ white pepper
• penne rigate
• olive oil
• garlic
• butter
• heavy cream
• chicken stock
• vodka
• parmesan cheese
• asiago cheese
• kosher salt
• basil

Instructions

1. 1 Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Heat the oil in a large skillet over medium heat; cook the garlic in the oil about 3 minutes. Stir in the butter, cream, chicken stock, and vodka; bring to a simmer. Add the Parmesan cheese, Asiago cheese, salt, and pepper; stir. Mix the pasta into the sauce and stir to coat. Allow to simmer about 3 minutes more. Garnish with fresh basil to serve.

By Jackie Fernandez-Gonzalez

Ingredients

• ✓ white pepper
• tagliatelle pasta
• heavy cream
• blue cheese
• lemon juice
• garlic powder
• nutmeg
• oregano
• basil
• salt
• black pepper
• olive oil
• walnut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until tender yet firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, heat cream in a saucepan over low heat until warm; stir in blue cheese, lemon juice, garlic powder, nutmeg, oregano, basil, salt, white pepper, and black pepper. Cook very gently until blue cheese has melted and sauce is hot; make sure the sauce doesn't boil.
3. 3 Drain tagliatelle and return to the pot. Drizzle olive oil over top and toss gently to coat. Transfer to a serving dish.
4. 4 Pour blue cheese sauce over tagliatelle. Top with walnuts to serve.

By VicktoRi

Ingredients

• ✓ white pepper
• whole wheat flour
• white flour
• salt
• black pepper
• chicken breast
• canola oil
• olive oil
• chicken broth
• lemon juice
• artichoke heart
• caper
• butter
• flat-leaf parsley

Instructions

1. 1 Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
2. 2 Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
3. 3 Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
4. 4 Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

By Josephine Franchino Twohy

Ingredients

• ✓ white pepper
• chicken broth
• porcini mushroom powder
• olive oil
• shallot
• arborio rice
• bay leaf
• white wine
• mushroom
• parmesan cheese
• butter
• salt
• parsley

Instructions

1. 1 Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
2. 2 Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
3. 3 Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
4. 4 Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.

By nch

Ingredients

• ✓ white pepper
• tomato sauce
• bread crumb
• milk
• egg
• herb seasoning
• olive oil
• garlic powder
• red pepper flakes
• ground beef
• veal
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Pour tomato sauce into a large stockpot; bring to a simmer over medium heat. Reduce heat to low; keep sauce warm while preparing meatballs.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; brush lightly with oil.
3. 3 Combine bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl until forms a thick slurry; set aside.
4. 4 Combine beef and veal in a large bowl; season with salt, black pepper, and white pepper. Sprinkle with Parmigiano-Reggiano cheese. Add slurry mixture; mix until combined.
5. 5 Scoop meat mixture using a small ice cream scooper into about 48 meatballs; place on the prepared baking sheet.
6. 6 Cook under the preheated broiler until browned, 4 to 5 minutes; flip meatballs. Broil until no longer pink in centers and browned on both sides, 3 to 4 minutes more.
7. 7 Transfer meatballs to the simmering tomato sauce. Increase heat to medium; cook for 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ white pepper
• butter
• chicken breast
• garlic
• italian seasoning
• fettuccini pasta
• onion
• mushroom
• all-purpose flour
• salt
• milk
• half and half
• colby monterey jack cheese
• parmesan cheese
• tomato
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
4. 4 Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes.
5. 5 Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.
6. 6 Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
7. 7 Enjoy!

By Emily

Ingredients

• ✓ white pepper
• parmesan cheese
• farfalle pasta
• parmesan cheese
• milk
• lemon
• dijon mustard
• garlic
• mascarpone cheese
• spinach
• pesto sauce
• sun-dried tomato
• black pepper
• salt
• garlic powder
• chicken breast
• onion
• olive oil
• bacon

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
3. 3 Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
4. 4 Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
5. 5 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

By landelah

Ingredients

• ✓ white pepper
• tomato
• parmesan cheese
• spinach
• mozzarella cheese
• vegetable oil
• chicken breast
• onion powder
• salt
• thyme
• cumin
• cayenne pepper
• paprika
• nutmeg
• romano cheese
• parmesan cheese
• egg yolk
• heavy cream
• garlic
• butter
• bacon
• salt
• all-purpose flour
• vegetable oil
• active dry yeast
• sugar
• water

Instructions

1. 1 Mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. Stop the mixer and add the flour and salt. Start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. Sprinkle dough with flour occasionally if it sticks to the sides of the bowl.
2. 2 Form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. Cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour.
3. 3 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside.
4. 4 Melt butter in a saucepan over medium-low heat. Cook the garlic in the melted butter until fragrant, about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir 1/2 cup of Parmesan cheese, the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. Remove from heat and set aside.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet.
7. 7 Bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5 to 10 minutes; set aside.
8. 8 Punch down pizza dough and roll out onto a floured work surface. Shape pizza crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam.
9. 9 Bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread the mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese.
10. 10 Return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. Sprinkle pizza with chopped Roma tomatoes to serve.

By -KOL-

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ white pepper
• radish
• radish greens
• butter
• garlic
• salt
• olive oil
• red onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut greens from radishes. Rinse and soak greens until all grit is removed and the water is clear; set aside to dry. Rinse and dry radishes; cut in half.
3. 3 Stir butter, 1 teaspoon garlic, salt, and pepper together in a medium bowl. Add radishes and toss to coat. Arrange radishes, cut-sides down, on a baking sheet.
4. 4 Roast in the preheated oven until radishes are soft enough to easily cut through with a fork, 15 to 20 minutes.
5. 5 While radishes are roasting, heat olive oil in a large skillet over low heat. Sauté onion in hot oil until almost soft, about 5 minutes. Add greens and remaining 1 teaspoon garlic. Sauté until greens are wilted, 5 to 8 minutes.
6. 6 Divide sautéed greens and onions among serving plates and top with roasted radishes.

By Leigh Ann

Ingredients

• ✓ white pepper
• butter
• lemon juice
• parsley
• garlic salt
• paprika
• grouper fillet
• mayonnaise

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a broiler pan with aluminum foil.
2. 2 Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons butter mixture onto the prepared pan.
3. 3 Mix together parsley, garlic salt, white pepper, and 1/8 teaspoon paprika in a small bowl. Sprinkle spice mixture on both sides of fillets and lay them on the prepared pan.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Brush fillets with remaining lemon butter and spread with mayonnaise. Sprinkle with remaining 1/8 teaspoon paprika before serving.

By Shirley

Ingredients

• ✓ white pepper
• halibut steak
• sour cream
• green onion
• butter
• salt
• dill weed
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease the inside of a 9x13-inch baking dish with butter.
3. 3 Place halibut in the prepared baking dish.
4. 4 Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.
5. 5 Spread sour cream mixture over halibut.
6. 6 Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
7. 7 Remove halibut from the oven and sprinkle with Parmesan cheese.
8. 8 Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.
9. 9 Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.

By Barbie

Ingredients

• ✓ white pepper
• potato
• milk
• butter
• parmesan cheese
• cotija cheese
• corn tortilla
• cilantro
• olive 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 soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
2. 2 Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
3. 3 Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
4. 4 Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

By doughgurl