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Tex Mex Potato Soup
Mexican

Tex Mex Potato Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  2. 2 In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
  3. 3 In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  4. 4 Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

By Bob Cody

Philly Ground Beef Quesadillas
Dinner Mexican

Philly Ground Beef Quesadillas

4.8

Prep
10 min
Cook
15 min
Total
25 min

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

Snapper Veracruz
Dinner Mexican

Snapper Veracruz

3.9

Prep
15 min
Cook
35 min
Total
50 min

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

Creamy Chicken Tortilla Soup
Dinner Mexican

Creamy Chicken Tortilla Soup

5.0

Prep
15 min
Cook
40 min
Total
55 min

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

Tortilla Chicken Vegetable Soup
Dinner Mexican

Tortilla Chicken Vegetable Soup

4.6

Prep
15 min
Cook
85 min
Total
100 min

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

Turkey Mole Poblano
Dinner Mexican

Turkey Mole Poblano

5.0

Prep
35 min
Cook
95 min
Total
130 min

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

Taqueria-Style Tacos - Carne Asada
Dinner Mexican

Taqueria-Style Tacos - Carne Asada

4.7

Prep
30 min
Cook
30 min
Total
120 min

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

Whitney's Egg Flower Soup
Chinese

Whitney's Egg Flower Soup

4.1

Prep
10 min
Cook
5 min
Total
15 min

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

Pan-Roasted Red Potatoes
Side Dish

Pan-Roasted Red Potatoes

4.9

Prep
5 min
Cook
10 min
Total
15 min

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

Creamy Hollandaise Sauce

Creamy Hollandaise Sauce

4.2

Prep
5 min
Cook
10 min
Total
15 min

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

Kevin's Teriyaki Chicken
Dinner

Kevin's Teriyaki Chicken

4.3

Prep
10 min
Cook
15 min
Total
1465 min

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

Red, Juicy, Herb-Fried Tomatoes
Side Dish

Red, Juicy, Herb-Fried Tomatoes

3.8

Prep
5 min
Cook
5 min
Total
10 min

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

Cabbage Success
Dinner

Cabbage Success

3.8

Prep
5 min
Cook
20 min
Total
25 min

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

Jamie's Baked Brie
Appetizer

Jamie's Baked Brie

4.8

Prep
15 min
Cook
20 min
Total
35 min

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

Asparagus Soup

Asparagus Soup

4.4

Prep
20 min
Cook
15 min
Total
35 min

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

Creamy Linguini for Two
Dinner

Creamy Linguini for Two

4.5

Prep
20 min
Cook
10 min
Total
30 min

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

Cindy's Copycat Chicken Nuggets
Dinner

Cindy's Copycat Chicken Nuggets

4.0

Prep
15 min
Cook
25 min
Total
40 min

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

Easy Air Fryer Tofu
Dinner

Easy Air Fryer Tofu

4.8

Prep
10 min
Cook
12 min
Total
52 min

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

Black Mission Fig Preserves

Black Mission Fig Preserves

4.1

Prep
15 min
Cook
20 min
Total
60 min

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

Scrambled Eggs Fraiche
Breakfast

Scrambled Eggs Fraiche

3.3

Prep
10 min
Cook
5 min
Total
15 min

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

Blue Cheese Cheesecake
Appetizer

Blue Cheese Cheesecake

4.3

Prep
Cook
Total

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