I also
use white pepper rather than black — personal preference, but I much prefer the taste of it over black pepper when I'm baking.
I used white pepper, added a bit of chinese white vinegar, and doubled the red pepper flakes.
Made these last night the combo is perfect,
I used white pepper for a bit more spicy flavor and 2 oz of Cazadores for the grown up version.
I used white pepper instead of black and increased a bit, a little less cinnamon and added a teaspoon of chilli powder and one of garam masala.
Before chiles, Indian cooks
used white pepper and mustard seed to «heat up» their kari mixtures.
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic 1 cup
white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (
use powdered if you don't have fresh) Salt & Black
pepper
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black
pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided
use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces
white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and
using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of
white wine vinegar, season with sea salt and freshly cracked black
pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Only had green
peppers, had
white and red onion so
used the red since
peppers were green.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle
pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass —
white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can
use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
Chop a large batch of green onions,
white onions, red, orange, yellow and green bell
peppers to
use throughout the week as you prep for this meal.
I
used your custard recipe (subbing heavy cream for milk & black
pepper for
white).
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek,
white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground black
pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Hi Erin: For about a cup of yogurt you would want a teaspoon of crushed garlic (I like to
use garlic paste for this type of thing), a quarter teaspoon of
white pepper, juice of half a lemon, and anywhere from a quarter of a cup to a half of a cup of fresh dill, finely chopped.
Ingredients: Shrimp (I
used 7 jumbo shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1 cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp
white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne
pepper
Whisk in the remaining ingredients: brandy (if
using), fresh ginger, cinnamon, ginger, cloves,
white pepper, allspice and nutmeg, until smooth.
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small
white or pink beans), 3 - 4 red / yellow / orange sweet
peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell
pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black
pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g
white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Ingredients: 1 cup mayonnaise (
Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and
white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black
pepper
-- 1 can mixed beans (I
used Scarpone's which was composed of a melange of red kidney beans,
white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and
pepper, to taste (I indulged in a healthy amount of truffle salt)
This go around I decided to
use the «green» theme and make spinach gnocchi but with potato and not ricotta and a few extra «Belleicious» ingredients that you all know I seem to be keen on - red
peppers,
white wine and
pepper flakes!
I
used coconut sugar instead of brown sugar, a green onion, and left out the
white pepper because I didn't have any.
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell
pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup
white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I
used a mild version) 1 t smoked sweet paprika freshly ground
pepper and additional salt to taste
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell
pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled
white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable oil spray
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I
used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black
pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black
pepper 4 4 - ounce boneless, skinless chicken breasts
In a pan, add all the ingredients for sauce: garlic, red
pepper flakes, light brown sugar, soy sauce, corn syrup,
white cooking alcohol (today I
used Korean 미향), and Korean red
pepper paste.
1 large onion 2 cloves garlic 2 scotch bonnet
peppers (if you can't find this at your grocery
use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp
pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup
white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
4 cups Great Northern Beans (or another
white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I
used blackstrap molasses) 12 packets Krisda stevia 1 tsp
pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water
1 cup
white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are
used on the island) 2 cloves garlic 1 uncut scotch bonnet
pepper (again
use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp
pepper 1 tsp dried thyme (or 2 sprigs fresh)
About 700gr of
white potatoes 2 garlic cloves crushed 1 small
white onion finely chopped (I actually
used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder salt &
pepper to taste the juice of 1 lemon olive oil for cooking
Dipping Sauce ingredients: 1 C water / 1/2 C sugar (or
use less) / 3 sprigs fresh cilantro / 2 cloves garlic / 2 T
white vinegar / 1 T lime juice / 1 T Thai garlic chili
pepper sauce / 1 T Thai fish sauce
White pepper is probably the taste you are missing.I
use it with the Rotel or if I make it from scratch.
Slice up the cabbage, finely chop the jalapeño and the epazote, grind some fresh
pepper and salt on top, add a dollop of mayonnaise (we
used Hellman's but if you are more ambitious that we are, make fresh) and a drizzle of
white vinegar.
White pepper is less pungent than black and is used to flavor white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objection
White pepper is less pungent than black and is
used to flavor
white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objection
white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionable.
The
white distilled vinegar is generally
used in the hotter
pepper sauces as this vinegar adds a bite and sharper edge to the already hot
pepper mash.
Stuffing 1 1/2 cup / 300 g uncooked millet or
white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp
white wine or water 1 tsp dried thyme sea salt and
pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (
use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon
white miso 1 teaspoon salt 1/4 teaspoon
pepper 1 pound elbow pasta (I
used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
I am
using peppers, distilled
white vinegar and salt.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red
pepper, diced 1 green
pepper, diced 1 jalapeño
pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain
white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but
use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 acorn squash • Olive oil • Salt • Fresh cracked black
pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne
pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided
use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp
white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell
pepper, sweet yellow bell
pepper, sliced scallions or chopped purple onion 2 oz sliced
white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can
use purchased pesto in place of dip, if desired.
filling 1 container of mushrooms (i
used baby bella, though any will do), chopped 3 pieces of dried wood ear mushrooms, reconstituted in hot water, chopped 1 small
white onion, diced 5 - 6 strands of chive blossoms, diced salt /
pepper to taste
Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of
white wine 1 cup of chicken broth (I
used low sodium) Salt and
pepper
I will be
using: Two red onions Handful of Brussel sprouts 1 purple cauliflower 1
white cauliflower 1 romanesco 1/4 celeriac 1 delicata squash 4 cloves of garlic, skins on until after roasting, then remove Olive oil Salt and
pepper to taste
A slice of good - quality
white bread (
used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I
used ground nutmeg) Salt Black
pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
1/2 cup sesame tahini 1/2 cup extra virgin olive oil 1 1/4 teaspoons salt 1 teaspoon crushed garlic or garlic powder 1 teaspoon light miso 1/4 teaspoon
pepper (I
use white to prevent black flecks) 1/4 cup lemon juice 1/4 cup
white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley
it was delicious, but the 2nd time we made this i only deseeded half the
peppers and i
used a rice vinegar instead, because we ran out of the
white stuff.
and for the record / calculation purposes: i
used 3 chicken sausages, 2 whole bell
peppers, 4 oz mushrooms, 2 TB
white balsamic vinegar, ~ 3 oz mozzarella, ~ 3 oz feta, and ~ 3/4 cup sauce.
Easy Baked Whole Fish Ingredients: 3 whole fish (I
used wild
white perch fish) 1 1/2 tsp salt 1 tsp black
pepper powder 3 - 4 lemon slices 1 - 2 Tbsp grass - fed unsalted butter — cut into pieces
Use this for
white sauces, like
white pepper gravy or a Bechamel for mac and cheese.