436 white pepper recipes

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

One of the most elegant and easy appetizer.Kids friendly recipe. Try this creative recipe.

Simple and healthy. The key to brussel sprouts is to NOT overcook them.

Chilled Vichyssoise/ Cold Leek and Potato Soup recipe

So delicious and much less greasy than your deep-fried ones.

A healthified low-fat version of onion soup for your slow cooker.

Pear chutney with white raisins, sweet peppers and warm spices. Homemade fruit condiment canned in half-pint jars, ready in 60 minutes.

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.

Easy-peesy! This is the perfect holiday gift for neighbors and friends. It's a never-fail recipe.

Make a kids’ birthday party more fun and tasty! This recipe is a kid-friendly fun snack. Try this recipe!

Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.

Hot and spicy cooked tomato salsa with fresh tomatoes, jalapenos, six cloves of garlic, white wine, and cilantro. Freezer-friendly and great as a chip dip or relish.

Tilapia fillets rubbed with a smoky spice blend of paprika, cumin, oregano, and dry mustard, then seared in a screaming-hot skillet until bronzed and crispy. Dinner in 15 minutes.

Long white radish and arugula salad: crisp, peppery daikon and arugula tossed with scallion in a bright oil-and-citrus dressing, finished with toasted sesame. A sharp, refreshing side.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

Every Chinese cook has his own version of this. This one is intended for quick cooking in an American kitchen.