819 white pepper recipes

Pasta salad with roasted red peppers, fresh basil, and mozzarella in a white balsamic and grainy mustard dressing. A bright Italian-leaning pasta salad that travels well to picnics and potlucks.

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

A straight up French Bechamel sauce from Woman's Day magazine.

Quick, easy and tasty tzatzika, make it at home, and you will love how refreshing it turns out!

Chilled Vichyssoise/ Cold Leek and Potato Soup recipe

Homemade small batch German sausage from Nürnberg.

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

A nice and healthy breakfast. Very good with a double mug of cocoa.

Quick and easy to make finger food perfect hors d'oeuvres or even as a mid-day snack. Rich and creamy smoked salmon mousse on top of light refreshing cucumber rounds.

Bratwurst Bramberger: a southern German pork-and-bacon sausage bound with milk and egg for an exceptionally tender, fine texture, seasoned with ground spices and stuffed into hog casings.

Spicy slow roasted chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.

Smoked salmon and cream cheese rolled up in flour tortillas with fresh dill and a squeeze of lemon, then sliced into bite-sized pinwheels. A make-ahead appetizer that's ready when you are.

Fillet of sole sautéd in herbed butter. Very quick and easy. Serve with carrots and snow peas to make it a meal.

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

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.

Classic way to grill and serve a great sirloin steak. The mushroom red wine sauce had a perfect balance and was very easy to prepare. I grilled my steak in a cast iron grill pan to medium-rare and served with a stuffed tomato and a green salad.