Recipes with white pepper
924 recipes
Sauce Aurore
Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.
Houlihan's Baked Potato Soup
Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.
Cream of Squash Soup
The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.
Layered Vegetable Terrine
Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.
Best Seattle Salmon Cakes with Tomato Basil Sauce
Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.
Alligator Stew
Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.
Broccoli Ricotta Quiche
Broccoli ricotta quiche with cheddar, yogurt, and a whisper of nutmeg in a flaky crust. A lighter take on quiche that still satisfies with every slice.
Amazing Shrimp Stuffed Ravioli with Basil & Creamy Sauce
Shrimp stuffed ravioli with fresh basil cream sauce, made from scratch with hand-rolled pasta, a tomato-shrimp filling, and a Parmesan-cream finish. The Italian masterclass dinner that earns its evening.
Lemon Baked Cod
Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.
Basic Custard Quiche
Just about any combination of grated cheese, vegetables,
leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.
Mustard Bechamel Sauce
An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.
Cajun Shepherd's Pie Paul Prudhomme
Cajun shepherd's pie layers spiced beef-pork meatloaf, julienned sautéed vegetables, and creamy mashed potatoes, then broils until golden. Paul Prudhomme's Louisiana spin on the British classic, loaded with cayenne and bell pepper.
Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.
Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.
The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.
Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.
Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.
Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.
Broccoli ricotta quiche with cheddar, yogurt, and a whisper of nutmeg in a flaky crust. A lighter take on quiche that still satisfies with every slice.
Shrimp stuffed ravioli with fresh basil cream sauce, made from scratch with hand-rolled pasta, a tomato-shrimp filling, and a Parmesan-cream finish. The Italian masterclass dinner that earns its evening.
Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.
Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.
An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.
Cajun shepherd's pie layers spiced beef-pork meatloaf, julienned sautéed vegetables, and creamy mashed potatoes, then broils until golden. Paul Prudhomme's Louisiana spin on the British classic, loaded with cayenne and bell pepper.
