Type what you have

Ingredients

• ✓ white pepper
• white sugar
• cocoa powder
• cinnamon
• salt
• ginger
• clove
• cardamom

Instructions

1. 1 Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake.

By NWMama

Ingredients

• ✓ white pepper
• heavy cream
• hot pepper sauce
• horseradish

Instructions

1. 1 Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

By FOKLMEMBER

Ingredients

• ✓ white pepper
• kidney bean
• onion
• garlic
• mayonnaise
• sweet relish
• salt
• mustard

Instructions

1. 1 In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.

By Kathy Bezemes Walstrom

Ingredients

• ✓ white pepper
• carrot
• butter
• brown sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place carrots into a large saucepan; pour in enough water to reach depth of 1 inch and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
3. 3 Melt butter in the same saucepan over low heat. Stir in brown sugar, salt, and white pepper until dissolved.
4. 4 Add carrots to the saucepan and toss until coated in the brown sugar mixture. Cook and stir until carrots are heated through and fully coated with glaze, 1 to 3 more minutes.
5. 5 Serve hot and enjoy!

By Tricia McTamaney

Ingredients

• ✓ white pepper
• red wine vinegar
• olive oil
• italian seasoning
• garlic
• lemon juice

Instructions

1. 1 Whisk together red wine vinegar, olive oil, Italian seasoning, garlic, lemon juice, and white pepper in a small bowl until well combined. Let stand for at least 15 minutes before serving.

By PHILLYJH

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
• yogurt
• cucumber
• lemon juice
• garlic
• salt

Instructions

1. 1 Blend yogurt, cucumber, lemon juice, garlic, salt, and pepper in a blender until smooth. Refrigerate until chilled.

By Michele O'Sullivan

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
• egg yolk
• lemon juice
• butter
• butter
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk egg yolks in a small heavy saucepan until light lemon yellow and slightly thickened, about 1 minute. Whisk in1 to 1½ tablespoons lemon juice, depending on how tart you like your sauce.
3. 3 Add 2 tablespoons cold butter to egg mixture. Place the pan over very low heat and whisk constantly until butter melts and mixture thickens enough to see the bottom of the pan between strokes. (If the mixture starts to thicken too quickly or look grainy, remove it from the heat and whisk in 1 teaspoon cold water.)
4. 4 Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated and smooth.
5. 5 Gradually whisk in the melted butter, adding just a few drops at first, then a slow, steady stream. Keep whisking vigorously to create a thick, smooth sauce. (If sauce becomes too thick, whisk in 1 teaspoon warm water at a time until you reach the desired consistency.)
6. 6 Season with salt and white pepper to taste. Serve immediately.

By Maryellen

Ingredients

• ✓ white pepper
• butter
• lemon peel
• garlic
• cream cheese
• half-and-half
• parmesan cheese

Instructions

1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Ingredients

• ✓ white pepper
• egg
• milk
• salt
• butter
• emmentaler cheese

Instructions

1. 1 Whisk eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture is foamy, 2 to 3 minutes.
2. 2 Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and swirl the skillet, so the bottom is evenly covered with egg. Cook until egg starts to set, about 1 minute. Lift edges with a spatula and tilt the skillet so uncooked egg can flow towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
3. 3 Carefully flip omelette; cook until warmed through, 30 seconds to 1 minute. Sprinkle Emmentaler cheese down the middle of omelette; fold in half. Cook until cheese is melted, about 20 seconds. Slide omelette onto a plate.

By topfgucker

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
• butter
• all-purpose flour
• chicken stock
• heavy cream
• salt
• cayenne pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes.
2. 2 Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock.
3. 3 Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes.
4. 4 Stir in heavy cream, and season with salt, white pepper, and cayenne. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.
5. 5 Serve hot and enjoy!

By John Mitzewich

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
• olive oil
• onion
• kosher salt
• sour cream
• mayonnaise
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium heat. Add onion and 1/4 teaspoon of kosher salt; cook and stir until onion is caramelized and golden brown in color, about 20 minutes. Remove from the heat and let cool, 5 to 10 minutes.
3. 3 Mix sour cream, mayonnaise, garlic powder, white pepper, and remaining 1/2 teaspoon kosher salt together in a bowl.
4. 4 Stir in cooled onions.

By CCUMMINS

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
• butter
• pecan
• whiskey
• heavy cream
• dijon mustard
• maple syrup
• salt

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
2. 2 Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.

By thedailygourmet

Ingredients

• ✓ white pepper
• chicken broth
• cream-style corn
• chicken
• salt
• cornstarch
• water
• sesame oil
• egg white

Instructions

1. 1 In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2. 2 In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. 3 Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4. 4 Add chopped scallion to garnish, and serve hot.

By Sana S

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.
4. 4 Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.

By Joyce

Ingredients

• ✓ white pepper
• olive oil
• pomegranate juice
• rice vinegar
• white sugar
• shallot
• garlic
• kosher salt

Instructions

1. 1 Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Blend until smooth, about 2 minutes.

By mel

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
• shallot
• garlic
• white wine
• heavy cream
• lemon
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Cook and stir shallots in butter until translucent and tender, 2 to 3 minutes. Stir in garlic; cook until tender and aromatic, about 1 minute.
3. 3 Stir in 1 cup white wine, increase heat to high, and bring to a boil. Add remaining 1/2 cup wine; boil for 10 minutes, then reduce heat to medium-low. Season with white pepper.
4. 4 When sauce is no longer boiling, slowly stir in cream, lemon juice, and salt. Simmer until thickened, 3 to 5 minutes.

By Claire

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