Type what you have

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
• 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

Ingredients

• ✓ white pepper
• butter
• olive oil
• onion
• carrot
• ginger
• vegetable broth
• salt
• coconut milk

Instructions

1. 1 Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
2. 2 Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
3. 3 Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

By Jessica Lawson

Ingredients

• ✓ white pepper
• celery root
• vegetable broth
• heavy cream
• salt
• nutmeg
• parsley
• bread
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
2. 2 Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
3. 3 Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
4. 4 Ladle soup into bowls and garnish with chopped parsley and croutons.

By Leckerschmecker

Ingredients

• ✓ white pepper
• vegetable oil
• cornmeal
• all-purpose flour
• seasoned salt
• salt
• lemon pepper
• egg
• salmon

Instructions

1. 1 Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
2. 2 Whisk together cornmeal, flour, seasoned salt, kosher salt, lemon pepper, and white pepper in a medium bowl.
3. 3 Beat eggs in a separate bowl for 10 seconds.
4. 4 Working one at a time, dip salmon into beaten eggs to coat completely. Dredge salmon in cornmeal mixture to cover completely. Shake off excess.
5. 5 Working in batches, fry salmon in hot oil, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

By ShareWithMe

Ingredients

• ✓ white pepper
• cauliflower
• water
• olive oil
• yellow onion
• garlic
• chili powder
• cumin
• salsa

Instructions

1. 1 Put cauliflower rice in a microwaveable bowl. Add about 2 tablespoons water. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Let cool until safe to handle.
2. 2 Lay a thin dish towel on a flat surface. Add 1/2 of cauliflower. Hold the 4 corners of the towel together to wrap up cauliflower completely. Twist the towel and squeeze hard to drain off as much water as possible. Remove cauliflower and repeat with other half.
3. 3 Heat olive oil in a skillet over medium-high heat until smoking. Add cauliflower, onion, garlic, chili powder, cumin, and white pepper. Sauté, stirring constantly until cauliflower is browned and liquid is evaporated, about 5 minutes. Add salsa. Cook and stir until salsa is mostly reduced, 8 to 10 minutes more.

By Chef Hunter

Ingredients

• ✓ white pepper
• green bean
• carrot
• butter
• onion
• mushroom
• salt
• seasoned salt
• garlic salt

Instructions

1. 1 Fill a pot with 1-inch water and bring to a boil over high heat. Place green beans and carrots in boiling water. Cover and cook until tender but still firm. Drain.
2. 2 Melt butter in a large skillet over medium heat. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes.
3. 3 Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover and cook for 5 minutes over medium heat.

By Michele

Ingredients

• ✓ white pepper
• butter
• garlic
• salt
• milk
• half-and-half
• oyster
• parsley
• cayenne pepper
• sherry wine

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add garlic, salt, and pepper; cook and stir until fragrant, about 5 minutes. Stir in milk and half-and-half; transfer to the top of a double boiler. If you do not have a double boiler, set the pan of soup over a pan of simmering water.
2. 2 When soup is hot, add oysters and heat just until oysters are opaque. Season with fresh parsley, cayenne pepper, and sherry to taste.

By Kathi Harrison Smith

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
• enoki mushroom
• green onion
• carrot
• egg
• vegetable oil

Instructions

1. 1 Mix mushrooms, green onion, and carrot together in a large bowl. Add eggs to mushroom mixture; stir until well combined. Season with white pepper; mix well.
2. 2 Heat vegetable oil in a skillet over medium heat. Spoon about 2 tablespoons egg mixture for each patty into hot oil. Press patties lightly with the back of a spatula. Cook until bottom of patty is solid enough to flip, about 50 seconds. Flip and cook other side is lightly browned, 10 to 15 seconds. Repeat with remaining egg mixture.

By simonechow

Ingredients

• ✓ white pepper
• swai fish fillet
• catalina salad dressing
• chile-garlic sauce
• garlic powder
• black pepper
• salt
• red pepper flakes
• mustard powder

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. Pour Catalina dressing in the middle of the aluminum foil. Place fish fillet in the dressing, turning to coat fish in dressing completely.
3. 3 Mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. Coat both sides of fish fillet with spice mixture. Wrap aluminum foil around coated fish fillet and dressing, sealing the edges together.
4. 4 Cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.

By spicytim

Ingredients

• ✓ white pepper
• potato
• milk
• butter
• nutmeg
• kosher salt

Instructions

1. 1 Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl.
2. 2 Bring the milk to a boil in a small saucepan over low-medium heat.
3. 3 Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.

By Morgan

Ingredients

• ✓ white pepper
• water
• russet potato
• butter
• milk
• kosher salt

Instructions

1. 1 Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 15 to 30 minutes.
2. 2 Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
3. 3 Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.

By wayl0n

Ingredients

• ✓ white pepper
• asparagus
• water
• butter
• lemon
• parmesan cheese

Instructions

1. 1 Place asparagus and water in 8x8 inch microwave-safe dish and cover.
2. 2 Heat in microwave on high until tender, 6 to 7 minutes.
3. 3 Line a baking sheet with foil.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. 5 Remove asparagus from dish and place in a single layer on the prepared baking sheet.
6. 6 Squeeze lemon wedge into melted butter and drizzle over asparagus.
7. 7 Sprinkle Parmesan cheese and ground white pepper over asparagus.
8. 8 Place under broiler until lightly browned, about 2 minutes.

By Judith Gollatz-Morgan

Ingredients

• ✓ white pepper
• lobster tail
• butter
• paprika
• salt
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts of melted butter, paprika, salt, and white pepper.
4. 4 Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes, keeping an eye on them so they don't burn.
5. 5 Garnish with lemon wedges to serve.

By SKYGRETCH