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
• red onion
• yellow onion
• egg
• chili powder
• turmeric
• salt
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ white pepper
• yogurt
• garlic
• lemon juice
• garam masala
• saffron
• salt
• chicken
• vegetable oil
• cumin seed
• heavy cream

Instructions

1. 1 Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.
2. 2 Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.

By DOSTANDEN

Ingredients

• ✓ white pepper
• apple
• raisin
• onion
• ginger root
• water
• white sugar
• brown sugar
• cinnamon
• cardamom
• nutmeg
• white wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

Ingredients

• ✓ white pepper
• mustard
• water

Instructions

1. 1 Whisk mustard, water, and white pepper together in a bowl until smooth.

By Lorraine Pierce

Ingredients

• ✓ white pepper
• ketchup
• tamari
• mustard

Instructions

1. 1 Stir ketchup, tamari, mustard, and white pepper together in a bowl.

By Sara

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
• chicken broth
• sesame oil
• egg
• pea
• green onion

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

Ingredients

• ✓ white pepper
• mayonnaise
• ketchup
• curry powder
• worcestershire sauce

Instructions

1. 1 Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

By Allison

Ingredients

• ✓ white pepper
• duck fat
• red potato
• parsley
• salt

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

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
• egg yolk
• lemon juice
• worcestershire sauce
• water
• butter
• salt

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

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
• basil
• thyme
• salt
• olive oil
• roma tomato
• olive oil

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

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
• shallot
• garlic
• vermouth
• brie cheese
• phyllo dough
• butter

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

Ingredients

• ✓ white pepper
• onion
• butter
• asparagus
• vegetable broth
• garlic powder
• milk

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

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
• brown sugar
• black pepper
• paprika
• red pepper flake
• salt
• chili powder
• garlic powder

Instructions

1. 1 Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

By Jordan VanderLaan

Ingredients

• ✓ white pepper
• water
• beef bouillon
• balsamic vinegar
• molasses
• ginger
• garlic powder

Instructions

1. 1 Stir water, beef bouillon, balsamic vinegar, molasses, ginger, white pepper, and garlic powder in a saucepan over medium heat; bring to a boil and simmer until liquid is reduced to about 1 cup, about 10 minutes.
2. 2 Store in the refrigerator and shake before using.

By John

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
• black mission fig
• sugar
• water
• lime juice
• cinnamon
• ginger

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

Ingredients

• ✓ white pepper
• egg
• parsley
• black pepper
• kosher salt
• butter
• olive oil
• creme fraiche

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

Ingredients

• ✓ white pepper
• hot pepper sauce
• butter
• cumin
• chili powder
• red pepper flake
• tabasco chile pepper

Instructions

1. 1 Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and fresh chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

By Country Boy

Ingredients

• ✓ white pepper
• cream cheese
• blue cheese
• sour cream
• egg
• sour cream
• red bell pepper
• green onion

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

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
• butter
• onion
• salt
• white wine
• chicken broth
• nutmeg
• gruyere cheese

Instructions

1. 1 In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
2. 2 Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
3. 3 Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

By Nancy Gregory

Ingredients

• ✓ white pepper
• salt
• white sugar
• paprika
• garlic powder
• onion powder
• turmeric
• thyme

Instructions

1. 1 Pour the salt into a small mixing bowl. Whisk in the sugar, paprika, garlic powder, onion powder, white pepper, turmeric, and thyme until evenly blended. Store in a tightly sealed shaker jar.

By Falvor King

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