Type what you have

Ingredients

• ✓ white pepper
• chicken broth
• broccoli
• margarine
• onion
• all-purpose flour
• milk
• processed cheese food

Instructions

1. 1 Bring broth to a simmer in a large pot over medium heat. Cook broccoli in simmering broth for 15 minutes.
2. 2 Meanwhile, in a separate skillet over medium heat, melt margarine. Add onion and sauté for 5 minutes, or to desired tenderness. Stir flour into onion until pasty. Gradually add milk and stir until thick.
3. 3 Add onion mixture to broccoli mixture in the pot and stir well. Stir in cheese until melted; do not boil. Season with white pepper.

By Melissa Morgan

Ingredients

• ✓ white pepper
• rotisserie chicken
• poblano pepper
• cilantro
• mayonnaise
• onion
• lime
• cumin
• salt

Instructions

1. 1 Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.

By Christy Blaker

Ingredients

• ✓ white pepper
• orzo pasta
• baby spinach
• feta cheese
• red onion
• pine nut
• basil
• olive oil
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

By Christine R

Ingredients

• ✓ white pepper
• mayonnaise
• sour cream
• lemon juice
• salt
• hot pepper sauce
• egg
• avocado
• tomato
• red onion
• cilantro

Instructions

1. 1 Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.

By KIMBRi

Ingredients

• ✓ white pepper
• grape tomato
• chicken broth
• onion
• garlic
• basil
• chicken broth
• butter
• all-purpose flour
• sugar
• salt
• red pepper flakes

Instructions

1. 1 Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
4. 4 Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl.
5. 5 Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps.
6. 6 Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.

By Tabanasher

Ingredients

• ✓ white pepper
• cashew
• vegetable oil
• sugar
• almond milk
• tahini
• onion powder
• salt
• garlic powder
• red bell pepper
• lemon juice
• garlic

Instructions

1. 1 Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

By mollymariephoto

Ingredients

• ✓ white pepper
• ham
• onion
• salad dressing
• honey
• mustard
• worcestershire sauce
• mustard powder
• paprika
• salt
• hot pepper sauce
• bread

Instructions

1. 1 Process ham and onion in a food processor until very finely chopped.
2. 2 Transfer ham mixture to a bowl. Thoroughly mix in salad dressing, honey, mustard, Worcestershire sauce, mustard powder, paprika, salt, white pepper, and hot pepper sauce.
3. 3 Make sandwiches by spreading a generous layer deviled ham between 2 slices bread, or cover and refrigerate deviled ham until ready to make sandwiches.

By B L

Ingredients

• ✓ white pepper
• olive oil
• red onion
• red bell pepper
• garlic
• gorgonzola cheese
• cream cheese
• heavy cream
• milk
• tomato
• tomato juice
• basil
• sugar

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
2. 2 Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
3. 3 Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

By Jess

Ingredients

• ✓ white pepper
• olive oil
• onion
• garlic
• carrot
• celery
• chicken broth
• curry powder
• salt
• black pepper
• butter
• chicken breast
• soba noodle
• pea

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
2. 2 At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
3. 3 Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

By TheCarl

Ingredients

• ✓ white pepper
• cucumber
• tomato
• olive oil
• red wine vinegar
• red onion
• salt

Instructions

1. 1 Toss together cucumber, tomato, olive oil, red wine vinegar, red onion, and white pepper in a large serving bowl; season with salt. Refrigerate until slightly chilled, 10 to 15 minutes.

By kissthecook

Ingredients

• ✓ white pepper
• egg
• avocado
• sour cream
• worcestershire sauce
• dill
• salt
• green onion

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
2. 2 Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

By Eliz TR

Ingredients

• ✓ white pepper
• elbow macaroni
• mayonnaise
• cider vinegar
• sugar
• salt
• green onion
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and rinse under cold running water.
3. 3 Mix together mayonnaise, vinegar, sugar, salt, pepper, green onions, and jalapeño peppers in a large bowl.
4. 4 Stir in macaroni. Refrigerate until chilled before serving, at least 30 minutes.

By HAWAIIAN_MOMMA

Ingredients

• ✓ white pepper
• savoy cabbage
• carrot
• red onion
• mayonnaise
• balsamic vinegar
• sugar
• salt

Instructions

1. 1 Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
2. 2 Transfer cabbage to a large bowl. Add carrots and red onion.
3. 3 Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
4. 4 Arrange reserved cabbage leaves on a platter with chilled slaw on top.

By PennyT

Ingredients

• ✓ white pepper
• butter
• all-purpose flour
• chicken stock
• milk
• salt
• broccoli floret
• processed cheese
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium heat and stir in flour. Reduce heat to low and cook, stirring constantly, for about 2 minutes. Pour in chicken stock and milk; season with white pepper and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
2. 2 Meanwhile, bring a second large pot of lightly salted water to a boil. Cook broccoli in boiling water until just tender, about 2 minutes. Remove from heat, drain, and set aside.
3. 3 Gradually stir processed cheese and Cheddar cheese into milk-stock mixture until melted. Stir in broccoli and continue cooking until broccoli is tender, about 5 minutes.

By NATHAN TRUAX

Ingredients

• ✓ white pepper
• whole milk yogurt
• cucumber
• buttermilk
• garlic
• mint
• flat leaf parsley
• olive oil
• salt

Instructions

1. 1 Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
2. 2 Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
3. 3 Refrigerate for at least 1 hour. Serve chilled.

By nch

Ingredients

• ✓ white pepper
• cucumber
• salt
• sour cream
• onion
• white wine vinegar
• dill
• sugar
• blue cheese

Instructions

1. 1 Scoop out cucumber seeds using a spoon; slice into thick half-moons, then place on a paper towel-lined plate. Sprinkle with ½ teaspoon salt; set aside.
2. 2 Combine sour cream, onion, white wine vinegar, dill, sugar, and white pepper in a large bowl; fold in blue cheese until incorporated. Pat cucumber slices dry with paper towels; gently stir into blue cheese mixture until evenly coated.
3. 3 Refrigerate for at least 1 hour; season with salt just before serving.

By madermouse

Ingredients

• ✓ white pepper
• rice vermicelli noodle
• chicken
• bok choy
• carrot
• green onion
• dashi broth powder
• nutritional yeast flakes
• ginger
• black pepper
• red pepper flakes
• tamari soy sauce
• sesame oil
• miso paste
• water
• egg

Instructions

1. 1 Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid.
2. 2 Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined.
3. 3 Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.

By Buckwheat Queen

Ingredients

• ✓ white pepper
• olive oil
• butternut squash
• onion
• butter
• salt
• chicken broth
• honey
• heavy cream
• nutmeg

Instructions

1. 1 Heat olive oil in a large pot over high heat. Add squash; cook and stir until completely browned, about 10 minutes. Add onion, butter, 1 tablespoon sea salt, and 1 teaspoon white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.
2. 2 Add chicken broth and honey; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, about 5 minutes.
3. 3 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. 4 Stir cream and nutmeg into puréed soup until well blended; season with sea salt and white pepper.

By Christel Boyd

Ingredients

• ✓ white pepper
• egg
• salt
• tapioca flour
• water
• chicken broth
• ginger
• garlic
• green onion
• sesame oil

Instructions

1. 1 Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
2. 2 Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

By Fei Fei

Ingredients

• ✓ white pepper
• seashell pasta
• chicken breast
• celery
• green grape
• salt
• mayonnaise
• curry powder
• cumin
• rice vinegar
• sugar

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 In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
3. 3 In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
4. 4 Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

By MARBALET

Ingredients

• ✓ white pepper
• elbow macaroni
• egg
• mayonnaise
• apple cider vinegar
• sweet relish
• salt
• avocado
• celery
• green onion
• honey mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
3. 3 Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
4. 4 Add mayonnaise mixture to cooled macaroni; stir until well coated.

By LadyElizabethV

Ingredients

• ✓ white pepper
• shiitake mushroom
• water
• shrimp
• sunflower oil
• winter melon
• bamboo shoot
• cooking sake
• chicken bouillon
• ginger
• lemon
• cilantro
• salt

Instructions

1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien

Ingredients

• ✓ white pepper
• vegetable oil
• lemon juice
• brown mustard
• sugar
• kosher salt
• black pepper
• romaine lettuce
• red onion
• blueberry
• almond
• mandarin orange
• strawberry

Instructions

1. 1 Make the dressing: Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
2. 2 Make the salad: Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over the salad and toss to coat.

By Jenny Huntington Allen

Ingredients

• ✓ white pepper
• butter
• all-purpose flour
• chicken broth
• dill pickle
• dill pickle juice
• white sugar
• worcestershire sauce
• onion salt
• garlic
• dill weed
• curry powder
• bay leaf
• milk

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.
2. 2 Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.
3. 3 Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.

By Heather K

Ingredients

• ✓ white pepper
• cooking spray
• butter
• celery
• onion
• paprika
• seafood seasoning
• thyme
• kosher salt
• rice flour
• seafood stock
• half-and-half
• heavy cream
• milk
• crabmeat

Instructions

1. 1 Spray a stockpot with cooking spray.
2. 2 Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
3. 3 Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

By Tammye S Green

Ingredients

• ✓ white pepper
• rice vinegar
• white sugar
• bay leaf
• salt
• black pepper
• cucumber
• daikon radish
• sea salt
• sweet onion
• grape tomato
• chive
• cilantro
• garlic

Instructions

1. 1 Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
2. 2 Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
3. 3 Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

By POTAGEKEMPCC

Ingredients

• ✓ white pepper
• black pepper
• salt
• white sugar
• tomato
• tomato puree
• wild rice
• basmati rice
• garlic
• carrot
• onion
• cabbage
• paprika
• olive oil
• beer
• vegetable stock
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ white pepper
• carrot
• celery
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• sour cream
• evaporated milk
• mayonnaise
• black pepper
• onion powder
• paprika
• garlic powder
• mustard powder
• salt
• elbow macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
3. 3 While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
4. 4 Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
5. 5 Drain and rinse macaroni under cold water until cooled. Drain again.
6. 6 Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.

By Mandy Franke

Ingredients

• ✓ white pepper
• parsley
• almond
• pecan
• black pepper
• salt
• salt
• garlic powder
• paprika
• onion
• cider vinegar
• white wine vinegar
• sugar
• vegetable oil
• red onion
• currant
• corn
• red bell pepper
• orange bell pepper
• wild rice
• orzo

Instructions

1. 1 Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
2. 2 Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
3. 3 Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

By bellepepper

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