Type what you have

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

Ingredients

• ✓ white pepper
• russet potato
• paprika
• chile powder
• garlic granule
• salt
• grapeseed oil

Instructions

1. 1 Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
2. 2 Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
4. 4 Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5. 5 Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
6. 6 Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.

By Bren

Ingredients

• ✓ white pepper
• chicken breast
• sour cream
• worcestershire sauce
• paprika
• garlic powder
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse chicken breasts and pat dry. Place them in a lightly greased 9x13-inch baking dish. In a bowl, mix together sour cream, Worcestershire sauce, paprika, garlic powder, and white pepper. Spread mixture over chicken, then sprinkle all with cracker crumbs.
3. 3 Bake in the preheated oven uncovered for 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Kathy

Ingredients

• ✓ white pepper
• cooking spray
• celery
• pea
• yogurt
• milk
• parsley

Instructions

1. 1 Spray a saucepan with cooking spray and place over medium heat. Cook and stir celery in the hot pan until tender, 6 to 8 minutes. Stir peas into celery and cook until hot, 3 to 4 minutes, stirring often. Add yogurt, milk, parsley, and white pepper and stir until sauce is heated through, about 3 more minutes.

By Cheryl Babin

Ingredients

• ✓ white pepper
• shell pasta
• butter
• all-purpose flour
• milk
• salt
• gouda cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3. 3 While the pasta is cooking, melt butter in a small saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, 2 to 4 minutes. Gradually whisk in milk, salt, and pepper, then bring to a simmer over medium heat. Gradually whisk in shredded cheese; cook, whisking constantly, until sauce is smooth and thick enough to coat the back of a spoon, 5 to 10 minutes.
4. 4 Drain pasta and transfer to a large bowl. Pour cheese sauce over top and mix until thoroughly combined. Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 15 minutes.

By rhondamary

Ingredients

• ✓ white pepper
• lemon juice
• olive oil
• salt
• paprika
• garlic powder
• rock lobster tail

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the grill for high heat and lightly oil the grate.
3. 3 Pour lemon juice into a small bowl; slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder until combined.
4. 4 Split lobster tails lengthwise with a large knife, then brush flesh with some marinade.
5. 5 Place lobster tails flesh-side down on the preheated grill and cook, turning once and basting frequently with marinade, until opaque and firm to the touch, about 5 minutes per side. Discard any remaining marinade.
6. 6 Enjoy!

By Joe Nekrasz

Ingredients

• ✓ white pepper
• red bell pepper
• heavy cream
• lemon juice
• paprika
• salt
• cayenne pepper

Instructions

1. 1 Combine bell peppers and heavy cream in a saucepan over medium heat; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until cream reduces to about 1 cup, about 30 minutes. Off heat, stir in lemon juice, paprika, salt, white pepper, and cayenne pepper.
2. 2 Fill blender halfway with sauce. Cover and hold lid down with a towel; pulse a few times before leaving on to blend until smooth. Repeat with remaining sauce. Serve hot.

By MrsHuey10

Ingredients

• ✓ white pepper
• kosher salt
• black pepper
• cayenne pepper
• garlic powder
• white vinegar
• dijon mustard
• pork spare rib

Instructions

1. 1 Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
2. 2 Stir vinegar and Dijon mustard together in a small bowl.
3. 3 Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
4. 4 Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
5. 5 Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
6. 6 Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
7. 7 Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
8. 8 Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

By John Mitzewich

Ingredients

• ✓ white pepper
• potato
• garlic
• salt
• butter
• milk
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine potatoes, garlic, and 1 tablespoon of the salt in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, 10 to 12 minutes.
3. 3 Drain potatoes and return to hot saucepan. Stir until dry, about 1 minute.
4. 4 Add butter, 1 piece at a time, stirring gently until melted before the next addition.
5. 5 Using a potato masher, mash in milk until smooth. Stir in 1 teaspoon salt and white pepper.
6. 6 Transfer potatoes to a serving bowl and top with more butter, if desired.

By Lorna Schmalz

Ingredients

• ✓ white pepper
• cooking spray
• portobello mushroom
• condensed cream of mushroom soup
• half-and-half
• green bean
• black pepper
• fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
2. 2 Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
3. 3 Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
4. 4 Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

By Elimenohpe

Ingredients

• ✓ white pepper
• butter
• russet potato
• shallot
• kosher salt
• cayenne pepper
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Wrap each potato in aluminum foil; place on a baking sheet. Poke holes in potatoes using a small knife.
3. 3 Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
4. 4 Let potatoes cool to room temperature. Unwrap; place potatoes on a plate. Cover the plate with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
6. 6 Shred potatoes (with skins on) into a large bowl using a cheese grater. Add shallots potatoes, salt, white pepper, and cayenne pepper; toss with two forks until well combined.
7. 7 Add Cheddar cheese; mix well. Gently toss in sour cream until barely combined.
8. 8 Transfer mixture to the prepared baking dish, piling it high, then patting it down very lightly.
9. 9 Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

By John Mitzewich

Ingredients

• ✓ white pepper
• pie crust
• mozzarella cheese
• tomato
• basil leaves
• garlic
• mayonnaise
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press pie crust into a 9-inch round pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with aluminum foil.
3. 3 Bake in the preheated oven until light brown, 10 to 12 minutes. Sprinkle ½ cup mozzarella cheese over bottom. Reduce the oven temperature to 375 degrees F (190 degrees C).
4. 4 Drain tomato wedges in a colander or on paper towels; arrange over mozzarella cheese. Sprinkle with chopped basil and garlic.
5. 5 Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and white pepper in a bowl; spread over tomatoes but do not spread onto crust.
6. 6 Bake in the preheated oven until golden and bubbly, 35 to 40 minutes. Garnish with whole basil leaves and serve warm.

By UglyOldHag

Ingredients

• ✓ white pepper
• baking potato
• sour cream
• cheddar cheese
• butter
• onion dip mix
• salt
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.
3. 3 Remove from the oven and lower temperature to 350 degrees F (175 degrees C). Cut potatoes in half lengthwise. Scoop out the pulp and reserve the shells.
4. 4 Mix the pulp with sour cream, Cheddar cheese, butter, onion dip mix, salt, and pepper. Spoon mixture back into the shells and sprinkle the tops with paprika.
5. 5 Bake in the oven until heated through and cheese is melted, about 25 minutes.

By MistyTubbs

Ingredients

• ✓ white pepper
• cashew
• olive oil
• onion
• garlic
• kale
• spinach
• sea salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
3. 3 Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
4. 4 Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.

By Dawn

Ingredients

• ✓ white pepper
• milk
• butter
• grits
• salt
• cheddar cheese
• butter
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Bring milk to a boil in a large pot over medium heat. Melt 1/2 cup butter in boiling milk. Gradually mix in grits; cook for 5 minutes, stirring constantly. Remove from heat and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish and sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until firm, about 1 hour.

By ABBYLADYBUG

Ingredients

• ✓ white pepper
• butter
• garlic
• heavy cream
• cream cheese
• parmesan cheese
• salt
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Add garlic and cook until fragrant, about 2 minutes.
3. 3 Stir in heavy cream and cream cheese. Gradually add Parmesan cheese, stirring constantly until well incorporated and melted, about 5 to 7 minutes.
4. 4 Stir in salt, nutmeg, and white pepper. The sauce will thicken as it cools.
5. 5 Serve and enjoy.

By bdweld

Ingredients

• ✓ white pepper
• tart shell
• soft-shell clam
• egg
• cream
• nutmeg
• salt
• bacon
• onion

Instructions

1. 1 Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note).
2. 2 Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams.
3. 3 Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell.
4. 4 Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.
5. 5 Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.

By Kevin Ryan

Ingredients

• ✓ white pepper
• chicken breast
• green grape
• celery
• pecan
• parsley
• mayonnaise
• sour cream
• ginger

Instructions

1. 1 Combine chicken, grapes, celery, pecans, and parsley in a bowl; set aside.
2. 2 Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By LynnNM

Ingredients

• ✓ white pepper
• chicken breast
• cream of chicken soup
• cream of celery soup
• mixed vegetable
• seasoned salt
• onion powder
• garlic powder
• milk

Instructions

1. 1 Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
2. 2 Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

By jessikill

Ingredients

• ✓ white pepper
• light cream
• butter
• sugar
• honey
• salt
• cornmeal
• egg
• baking powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
2. 2 Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
3. 3 Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
4. 4 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
5. 5 Bake in the preheated oven until golden and puffed, about 35 minutes.

By Icewing Shadowdragon

Ingredients

• ✓ white pepper
• onion
• margarine
• chicken broth
• baking potato
• celery top
• carrot
• salt
• evaporated milk

Instructions

1. 1 Sauté onion in margarine in a stockpot until yellow and soft. Add chicken broth, potatoes, celery tops, and carrots. Stir in salt and pepper. Bring to a boil, then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
2. 2 Remove carrots and celery tops and discard. Add evaporated milk and heat through.
3. 3 Purée soup in small batches in a food processor or blender. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.

By Karen Wood

Ingredients

• ✓ white pepper
• bacon
• celery
• onion
• butter
• all-purpose flour
• clam juice
• half-and-half
• clam

Instructions

1. 1 In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent. Remove from heat and set aside.
2. 2 In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
3. 3 Season with pepper and serve.

By Cathie West

Ingredients

• ✓ white pepper
• paprika
• cayenne pepper
• cumin
• thyme
• onion powder
• salt
• chicken breast
• cooking spray

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Heat a cast iron skillet over high heat until it is smoking hot, about 3 to 5 minutes.
3. 3 While the skillet is heating, mix paprika, cayenne, cumin, thyme, onion powder, white pepper, and salt together in a small bowl.
4. 4 Spray chicken breasts on both sides with cooking spray, then coat evenly with spice mixture.
5. 5 Place chicken in the hot pan and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer chicken to the prepared baking sheet.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve and enjoy!

By Karena

Ingredients

• ✓ white pepper
• linguine pasta
• butter
• garlic
• mushroom
• clam
• parsley
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

By Silvia Granger

Ingredients

• ✓ white pepper
• yellow summer squash
• zucchini
• vegetable stock
• half-and-half
• tarragon
• cheddar cheese
• sea salt
• lemon juice
• tarragon

Instructions

1. 1 Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

By Allrecipes Member

Ingredients

• ✓ white pepper
• salt
• paprika
• cayenne pepper
• onion powder
• thyme
• garlic powder
• black pepper
• chicken

Instructions

1. 1 Gather the ingredients.
2. 2 Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
3. 3 Rub seasoning mixture over entire chicken to evenly season.
4. 4 Put rubbed chicken into a large resealable plastic bag; refrigerate, 8 hours to overnight.
5. 5 Remove chicken from the bag and cook in a slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By bhbitts

Ingredients

• ✓ white pepper
• ground pork
• red wine
• garlic
• salt
• parsley
• paprika
• rosemary
• black pepper

Instructions

1. 1 Combine ground pork, red wine, garlic, salt, parsley, paprika, rosemary, white pepper, and black pepper in a bowl and mix until evenly combined; do not overmix. Let sit in the fridge at least 4 hours, preferably overnight, in order for flavors to meld.
2. 2 Preheat an outdoor grill over medium-high heat.
3. 3 Divide the meat into 4 equal portions and form into patties. Cook on the preheated grill about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

By France Cevallos