White Pepper Recipes

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Bug Lady Tofu Pate Ready Time: 25 Min "The inspiration and basic idea for this amazingly delicious tofu spread recipe comes from my most favorite entomologist friend, Leslie, a.k.a. 'Bug Lady'"

Cajun Style Meatloaf Ready Time: 1 Hr 20 Min "This is meatloaf with some kick! The seasonings really bring out the flavor of the meat."

Carolina Style Low Carb Barbecue Sauce Ready Time: 45 Min "This is a South Carolina style barbecue sauce that I altered to go with a low carb diet"

Carolina Style Ribs Ready Time: 4 Hrs 30 Min "Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven."

Cheddar Crackers Ready Time: 55 Min "These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes. Cayenne pepper may be used in place of the white pepper."

Cheesy Baked Grits Ready Time: 1 Hr 25 Min "I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had."

Chicken Delight Ready Time: "This is a tasty, elegant chicken dish that is easy to prepare. It has been a favorite in my family for years."

Chicken Monterey Ready Time: 1 Hr 25 Min "This is a delicious entree - easy to make and elegant enough for a dinner party!!!"

Chicken Valdostano Ready Time: "Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!"

Chinese New Year Turnip Cake Ready Time: "This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten HOT after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)"