white pepper powder

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Healthy spinach feta turkey burgers! 🍔

These are made w spinach, feta cheese, lean ground turkey, old fashioned oats, egg whites, garlic powder, salt, & pepper! Mixed it all together, separated into patties, grilled them for 8 min, & served them on a toasted whole wheat bun! So so yum, even the bf loved them! 🤗🤗🤛🏻

Using prepackaged spice mixes in magic

Adobo seasoning mix

containing Paprika, black pepper, onion powder ,oregano ,cumin ,hot chilies and garlic powder.
Magical uses are protection ,banishing ,hex breaking. combine a jar of adobo seasoning mix with 2 cups of an Cornflower and sprinkle around outside your home to get rid of negative energies.

Apple pie spice
A combination of cinnamon, nutmeg, cloves and Cardamom, Applespice is the perfect mix or spicing things up with your partner. just dress a red candle and the grapeseed oil or olive oil and roll it in Applespice. Burn a candle while spending time with your lover or sprinkle this next to your lover instead.

Cajun seasoning mix
A blend of paprika, salt ,black and white pepper, garlic ,onion powder, thyme and Cayenne, this is the perfect mix for protection use this mix to form circles when doing important works . Sprinkle just a pinch in the shoes of someone who needs a little watching over.


Chili powder
Made of salt ,hot chilies, onion ,oregano and garlic. chili powder is great for warding off illness.

Chinese five spice powder
A blend of star anis ,fennel seeds, cinnamon ,hot peppers ,cloves, Ginger and licorice root. this mix lends itself to several kinds of magic including love spells, passion and even spells for retaining information.

Montreal steak seasoning
Combination of pepper , papRica, black and red peppers, garlic ,salt, onion ,dill. and coriander this mix contains many of individual ingredients you need to protect yourself and your home from ghost and negative energies.

Pickling spice
This spice contains a wide variety of herbs and spices ;most makes contain mustard seed ,coriander ,Blackpepper ,dill ,fennel seed ,celery seed, and Bay leaves it’s good to use for different intentions such as protection from ghosts are lust and wish magic.

Pumpkin pie spice
A mixture of cinnamon, ground ginger, nutmeg an allspice add to any spell to speed it up. it’s also great for business ventures ,money draw and simple healing spells.

-Kris Bradley

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Smoked Paprika Vegan Cheese Recipe (soy and nut free)

A Traditional Beef Bourguignon

I hope everyone had a great Christmas and wishing everyone here a Happy New Year also! The year has been, so far, busy! I apologize for this inconsistent timing of posts.

Beef Bourguignon is a very traditional fish from Burgandy, now as modern France. Try this stew dish for a cozy family dinner with same baked baguettes!

INGREDIENTS:

  • 2lb diced beef cubes (tenderloin is recommended or meat for stew)
  • 1 cup chopped carrots
  • 1 1/2 cup pearl onions
  • ½ cooking onion - chopped
  • 4-6 strips of bacon
  • 2 cups beef broth
  • 2 thyme sprigs
  • 3 bay leaf
  • ½ bunch parsley
  • 1 1/2 cup red wine
  • 1 cup water
  • salt and pepper

DIRECTIONS:

1. Quickly rinse the beef cubes in cold water to get rid of any excess blood. Then pat dry with paper towels. Add in 1 tbsp of olive oil, white pepper powder and soy sauce to add some flavors to the beef.

2. Pan fry the bacon strips until they are slightly crisp on moderate heat. Then remove the strips from the pan and save ½ of the bacon fat.

3. Add in the chopped onion and cook them until it lightly browns. Then add in the beef cubes and pan fry until the cubes brown on all sides, and at the same time sprinkle on salt and pepper to season.

4. Place the beef cubes on a plate once they brown. Then to the same pot with the chopped onions, stir in 1 cup of beef broth and red wine and some water. Add the beef cubes and bacon back in and also the carrots. Place the sprig of thyme and bay leaf into the pot as well.

5. Cover and simmer the stew for about 30 minutes. Constantly check the liquid level. If the liquid evaporates too quickly, add in some water, and the rest of the beef broth and more wine if necessary.

6. After 30 minutes, add in pearl onions and carrots. Let it simmer for about 2-3 hours.

7. Add in the parsley just before serving. (You can also add some mushrooms at the same time and let it cook for about 5 minutes in the liquid).

Kirito's Super Spicy Sandwich

Anime: Sword Art Online
Appearance: Episode 11
Time: 2 hours
Serving: 6 servings (plus a LOT of hot sauce)

I love sword art online, and my boyfriend loves spicy things so he was just as excited as I was to make this! This was also the winner of my poll so I’m sure a lot of you are just as excited! I can promise this is one spicy sandwich! I actually made hot sauce if you dont want to or you do not have a well ventilated kitchen (which trust me you’ll need) you can just buy hot sauce!

Source:

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Butterfly Ebi Mayo - A Healthy Version

If you’ve ever visited a Japanese Tapas Restaurant then you must be very familiar with this dish. Most Ebi Mayo dishes are deep fried but since deep frying is very much a hassle at home, I find that pan frying is equally as good and in a sense, a bit healthier.

I find that Tiger Prawns work best for Ebi Mayo since it’s a lot juicer and larger than most others, but if you can’t find those regular prawns work just as well.

INGREDIENTS:

  • 300g Tiger Prawns
  • 2 tbsp soy sauce
  • 1 tbsp white pepper powder
  • 2 tsp sugar
  • 1/6 cup cilantro
  • 1 tbsp sesame oil
  • 5 tbsp olive oil
  • Kewpie Mayonnaise (Japanese Mayonnaise)
  • Chipotle

DIRECTIONS:

1. First prepare the prawns. Rinse them well under cold running water. On a cutting board, lay the prawns flat on one side. Using a very sharp knife, start cutting on the front and keep slicing through the back to the tail. Make sure you don’t cut all the way through to where the belly is, otherwise it won’t be in a butterfly shape anymore.

2. After cutting, in a large bowl, mix together sesame oil, cilantro, white pepper powder, soy sauce and sugar. Mix thoroughly and use the marinade to coat all sides of the prawns.

3. In a large pan, heat up some olive oil until it is quite hot. Place the prawns in next and pan fry until they are cooked. You can leave them in a bit longer and wait for them to brown a little bit.

4. Serve with Kewpie Mayo and Chipotle once ready!

Herb of the Week-Black Pepper


Common names

Black Pepper
The common herbal product known as the black pepper is a well known spice around the world and is used in almost every home, this herb is native to southern India, though it is now cultivated widely in many tropical countries of the world. The plant itself is a perennial woody climbing vine which can reach a height of about 15 ft or 5 meters climbing on trees and along man made wooden trellises. The herb bears characteristic and large oval shaped leaves, it also has spikes of many small and white colored flowers, the commercial pepper itself is made from the many clusters of small round fruits borne on the plant, these small fruits are the pepper of common use, and these fruits ripen from a green to red coloration as they mature on the vine.

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scarslookgood  asked:

🍡 - share your favorite recipe with your followers

/// uuuuuummmm, UHHHHHHH - I don’t actually know any off the top of my head
I like to doctor up cheap pizza’s with white pepper, basil, and garlic powder - usually throw on some extra cheese too????

Shoot Out at the Okra-Corral Burger - with okra
Season 1, Episode 9: Spaghetti Western and Meatballs

September marks my one year anniversary of moving to Georgia, and so I decided to make a real Southern Style burger this week.  A well seasoned all beef patty topped with home grown fried green tomatoes and topped with a homemade dill ranch dressing all on a hot buttered bun. Served with a side of fried okra and even more ranch - because the South loves its ranch dressing.

The burger was phenomenal! One of my best, I’d say. The beef was seasoned with black and white pepper - giving it a bit of a bite. This paired well with the cayenne that was mixed in the tomato’s fry batter.  The ranch cooled down that heat, and finished with the fresh taste of dill. I outdid myself on this one. I could definitely see this burger being served up at a restaurant.

Recipe is below!

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Cantonese- style Eggplant Stew

My boyfriend loves this dish, so … I decided to give it a try and make it for him! This is one of the traditional Cantonese dishes or stews that are meant to be eaten with rice or even rice noodles. The flavor is quite strong, so definitely not a dish to be eaten as an appetizer.

Nevertheless, it’s a very cheap and easy dish to make. If you are someone who likes Chinese food, this might be a good dish to try making. (If you’re too lazy to make it, try looking for it in a Chinese restaurant.)

INGREDIENTS:

  • 2 large eggplants
  • 1 lb minced pork
  • 3 tbsp cooking alcohol (any non-sweetened spirits work as well)
  • 1 chilli
  • 2 tbsp vinegar
  • 2 tbsp corn starch
  • 3 tbsp oyster sauce (or 2 tbsp soy sauce + 2 tbsp sugar)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tsp white pepper powder
  • 2 cloves garlic
  • 1 tbsp chilli paste (optional)

DIRECTIONS:

1. First, prepare the eggplants by washing them thoroughly. Then coarsely chop the eggplants into 1 inch slides.

2. Marinade the minced pork. Mix it with soy sauce, sugar, cooking alcohol and white pepper powder.

3. In a pan, saute the garlic until it turns slightly brown. Then add in the minced pork and cook until it’s almost fully cooked.

4. Then add in the eggplants into the pan and saute. Now, also add in the rest of the ingredients.

5. Next, add in about ¼ cup of water and corn starch. Lightly simmer it for about 5 minutes.

6. Saute for another 5 minutes for the flavors to distribute.

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Kuroshitsuji Cookbook:

  • Title: Steamed savoury yam cake
  • Episode/Chapter: ? (Sebastian’s first meal for Ciel)

Information:

  • Yield: n/a
  • There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
  • Image and recipe source are the same.

Recipe:

Ingredients: 

Cake:

  • 220g yam, small cubed
  • 250g rice flour
  • 20g tapioca flour
  • 450ml water
  • 70g dried shrimps, soaked and chopped coarsely
  • 10 shallots, slices

Seasonings

  • 1tsp salt or to taste
  • 1tsp sugar
  • 1/2tsp chicken stock powder
  • 1/2tsp white pepper powder

GarnishingChopped spring onion

  • Chopped fresh red chilli

Directions:

  • 1. Mix all seasonings with rice flour, tapioca flour and water by hand whisk till a watery batter.
  • 2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
  • 3. Dish out half of the mixture and keep aside for later garnishing. Add in yam and stir fry for 1min. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
  • 4. Pour the paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
  • 5. Remove the cake and allow it to cool thoroughly before cutting into slices.
  • 6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.
  • 7. Serve with sweet chilli sambal (chilli sauce).

It feels like home!

This is arroz caldo. Back in the Philippines, my mom or my aunts would usually make this every Sunday when we come over for family lunch or afternoon snack.

I can imagine a big pot sitting on a clay stove, heated by charcoals.

Cousins would be busy chopping the ingredients, and the uncles are busy dressing and chopping free range chickens.

So I decided to make this today. In a pot, sauté garlic and ginger slices until fragrant. Add in the chicken and sauté until the chicken has browned. Next, add a cup of sticky rice. Make sure the rice is coated with the oil. After about three minutes, add lots of water. Let boil then turn the heat on low. Add turmeric powder, white pepper and salt. When the rice is soft, turn the heat off and serve.

For a richer broth, beat a couple of eggs then add onto the soup.

Scoop in a bowl then drizzle with soy sauce. Squeeze half a lime.

Yummy!

Mustard Beef Stew

There are so many different types of stews out, but rarely do I see any stews made with mustard. I watched a cooking show and one of the chefs had made this dish but with chicken. I did decide to substitute beef instead, but if you want to try making it with chicken, do make sure you use chicken thigh meat and not breast meat as it tends to become chewy when used in stews.

INGREDIENTS

  • 50g beef cubes (for stew)
  • 1/5 cup mustard
  • 3 tbsp soy sauce
  • 2 tbsp corn starch
  • 1 cup water
  • 1 tbsp sesame oil
  • 3 tsp white pepper powder
  • salt & pepper
  • 3 cloves crushed garlic
  • 2 bay leaf
  • olive oil

DIRECTIONS:

1. Quickly rinse the beef cubes under cold water then pat dry with paper towels.

2. Then marinade the beef with white pepper powder, soy sauce, corn starch and sesame seeds. Mix well.

3. Add a small amount of olive oil into the pan and add in the marinaded beef cubes into the pan. Saute the beef with the crushed garlic.

4. Next, add in the water, bay leaf and mustard and simmer (cook at low heat) the beef for about 20 minutes.

5. If the water level gets too low, add a bit more water and mustard to the original level. Simmer until the beef is fully cooked.

6. Serve with rice.

Grilled Ostrich Steak w/ Parsley Mustard Butter

I was grocery shopping a few weeks ago and saw that they were selling Ostrich steaks, and even better, they were on sale. I’ve never seen any stores selling Ostrich around Vancouver, well the parts I usually shop at anyways.

Being me, who wants to try all kinds of food, I bought a pack. The two steaks were around 11 dollars CAD at the time.

I did some research before attempting to give it a go. It’s texture is really similar to beef, but it can be overcooked very easily. Ostrich is best when it’s cooked to medium rare or below. Once you over cook Ostrich, its texture becomes chewy and dry. It’s best to cook at it high temperature for a few minutes so the outer layer will be fully cooked but the inside is still soft.

The meat is extremely tender and juicy. It also has higher protein and less fat than beef. I recommend trying this out if you have the chance to!

INGREDIENTS:

  • 2 Ostrich steaks - if frozen given them 2 days to defrost
  • 2 tsp soy sauce
  • ½ tsp white pepper powder
  • ½ tsp corn starch salt & pepper
  • 1/5 cup butter
  • 3 tbsp mustard
  • 1 tbsp chopped parsley

DIRECTIONS:

1. In a bowl, mix together soy sauce, white pepper powder and corn starch.

2. Marinade the Ostrich steaks with the sauce mixture and rub the steaks throughout with the sauce.

3. In a small pot, melt the butter first before it browns. Then add in parsley and cook for 1 minute.

4. Stir in the mustard and cook for another 1 minute.

5. Oil the grilling pan well. Heat the pan at high temperature until it smokes.

6. When the pan is ready, slightly turn the temperature down. Place the ostrich steaks on the pan and cook each side for about 3 minutes - for a ¾ inch steak.

7. When the steaks are cooked, place them on a serving plate and add on the butter mixture to serve.

Japanese Tonkatsu Sandwiches

Tonkatsu is a very popular modern Japanese dish - you can find it on rice dishes and Ramen. The crunchiness of the bread crumb layer with the tender texture of the pork makes this a great companion in sandwiches.

Tonkatsu is easy to make and require little ingredients. It makes a great lunch for anyone of any age!

INGREDIENTS:

  • 3 pork loin chops
  • 1 egg
  • 1/3 cup flour
  • 1 cup bread crumbs (Panko - should be fine bread crumbs)
  • 1 tbsp soy sauce
  • 1 tsp white pepper powder
  • salt
  • deep frying oil
  • 6 pieces white bread

DIRECTIONS:

1. Quickly rinse the pork chops under cold water, and pat dry.

2. Marinade the pork chop with soy sauce, white pepper powder and some salt.

3. Place in the fridge for 2-3 hours or overnight (preferred).

4. Mix the flour and panko together in a shallow bowl. For the egg, beat until smooth.

5. For each pork chop loin, first dip thoroughly in the beaten egg and then into the flour and panko mixture. Make sure the pork loin is covered completely with the mix.

6. Heat up the dry frying oil. When the oil is ready, place in the pork loin and deep fry until golden brown.

7 Toast some white bread and when the bread is ready, assemble with pork chop. Serve immediately!

White Radish Braised Oxtail

Sorry for the long pause of posts! Just starting to kick back into school and the blog after the holiday! Hope everyone had a wonderful New Years and Christmas and did plenty of cooking!! There’s really not that many ways to cook oxtail.. the flavour really needs to soak in for this type of meat. If you’ve tried the tomato based recipe before and liked it, try out this one. It’s a whole new different flavour - but a lot more lighter and less filling.

INGREDIENTS:

  • 4 pieces large oxtail
  • 1 medium size white radish
  • 2 tsp raw pepper
  • 2 tsp aniseed
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce (or 2 ½ tbsp soy sauce)
  • white pepper powder
  • 1 tsp cinnamon 
  • ½ cup chicken broth
  • water
  • salt 

DIRECTIONS:

1. Boil and pot of water. Add in oxtail pieces until it turns brown then drain

2. Marinade the drained oxtail with white pepper powder, cinnamon, salt, and 2 tbsp soy sauce

3. Heat up a pan at high heat and sauté the oxtail lightly for 2-3 minutes

4. Heat up another pot with 2 cups water. Add in chicken broth, and some salt. Chop the white radish into smaller pieces and add into the pot. 

5. Crush the raw pepper into smaller pieces and wrap in clothe with aniseeds. Add in the wrapped herbs into the soup base.

6. Stir in oyster sauce (or soy sauce) and brown sugar and mix well. 

7. Add in sautéed oxtail and cook at low heat for 2 hours until soften. In the mean-time, when radish is cooked, spoon into a large bowl so it doesn’t soften too much. 

8. When oxtail is ready, put radish back in to be heated up before serving with rice or noodles!

Tilapia & Prawns Baked in Parchment

I’ve always grown up with steaming when we make fish at home. It’s a very traditional way to make fish in Hong Kong. My mom would occasionally make fish stews or make pan fried fish. Since moving to Canada, we’ve experimented more with grilling and baking. Only since recently have I really knew about broiling or placing fish fillets in parchment paper and cooking it.

Cooking with parchment retains a lot of the moisture and flavour of the ingredients if you seal the parchment properly.

INGREDIENTS:

  • 2 tilapia fillets
  • 1 cup prawns
  • 2 sprigs basil
  • ¾ cup whipping or heavy cream
  • ½ cup halved cherry tomatoes
  • 2 tsp parsley
  • 2 tsp white pepper powder
  • 1 tsp paprika
  • salt & pepper

DIRECTIONS:

1. Quickly rinse the fish fillets under cold water, then pat dry with some paper towels.

2. Rub the white pepper powder thoroughly into the fillets. If it’s very hard to rub on, add in a few drops of cooking oil. Rub on a generous amount of salt and pepper. Do the same with the prawns.

3. In a smaller bowl, mix together paprika, parsley and whipping cream.

4. Place the fillets and prawns on a clean sheet of parchment paper. Add in tomatoes and basil throughout. Pour in the cream mixture. Using some white strings, tie around the parchment paper when you gather it.

5. Bake or broil in the oven for about 10 minutes at 280'F.

Rosemary Baked Chicken Thigh

This recipe makes a filling dinner for a table of 4. It could be a dish to make on a weekend night for the family.

I love to eat any form of roasted chicken with crispy skin. The golden color of the skin always makes the chicken seem so delicious! The trick to this recipe is first to pan fry the chicken before placing in the oven. The pan- frying process gets rid of any extra moisture in the skin, so when you bake it, you can get super crispy skin!

INGREDIENTS:

  • 2 chicken thighs
  • 2 tbsp fish sauce
  • salt and pepper
  • 8 cloves crushed garlic
  • ½ cup olive oil
  • 3 sprigs Rosemary

DIRECTIONS:

1. In a mortar, slowly add olive oil to the minced garlic to form almost a liquid-like paste. Keep grinding the minced garlic. Add in some white pepper powder and mix well.

2. When the garlic, olive oil paste is ready, rub the chicken thigh with the paste. Make sure to rub the bottom as well to give it its full flavor.

3. Heat up a shallow pan at high heat. When the pan is ready, pan fry the chicken thigh for 4 minutes each side. (So total 8 minutes).

4. Place the chicken thigh in a baking pan.

5. In a bowl, mix together crushed rosemary, fish sauce, and salt & pepper.

6. Rub the chicken thigh throughout with the rosemary mixture. Add the remaining sauce into the pan.

7. Place 2-3 sprigs of rosemary on top of the chicken thigh.

8. Then bake at 200'C until the skin is golden brown (around 20 minutes). - you can always test with a toothpick if you’re unsure about its doneness.

Appetizer Scallops & Mashed Parsnip

Fresh jumbo scallops are quite easy to find around supermarkets in Vancouver. I have fell in love with scallops since a few years back when I first started cooking. There is so much you can do with scallops, from eating them completely raw to completely cooked and they’re complimenting to a variety of flavors.

INGREDIENTS:

  • 8-10 jumbo scallops
  • ¼ cup strawberries
  • 1 parsnip or yam
  • spring greens
  • salt & pepper
  • 2 tsp white pepper powder
  • 1 tbsp olive oil
  • 2 tbsp corn starch

DIRECTIONS:

1. Pat the scallops dry. Then sprinkle on some white pepper powder then cover all the scallops and both sides with corn starch. Set aside.

2. For the mashed parsnip or yam, cut them into smaller 1 inch chunks, then boil in minimally salted water until soft. Drain the water, then place into a large bowl and mash with a masher.

3. Then prepare the strawberry vinaigrette. First mash up the strawberries well. Then add in the white vinegar, sugar and olive oil, mix well.

4. To cook the scallops, simply heat up a frying pan then add in a small amount of olive oil. Then sauté the scallops until they’re golden brown, each side for about 1.5 minutes.

5. Assemble the prepared parsnips, strawberry vinaigrette, spring greens and cooked scallops before serving.