Type what you have

Ingredients

• ✓ cornstarch
• apricot
• orange juice
• white sugar
• amaretto liqueur
• vanilla extract
• water

Instructions

1. 1 Combine apricots, orange juice, sugar, amaretto, and vanilla extract in a medium saucepan over medium heat; stir until sugar dissolves. Bring to a boil; cook and stir constantly until apricots soften and begin to release their juice, about 5 minutes.
2. 2 Reduce heat to low; simmer apricot mixture about 1 ½ hours. If mixture is too thick or begins to burn, stir in 1 tablespoon water; mix well.
3. 3 Stir cornstarch into ¼ cup water until dissolved; stir into apricot mixture. Bring to a boil; simmer until mixture thickens, about 30 minutes.

By pomplemousse

Ingredients

• ✓ cornstarch
• mayonnaise
• thai sweet chili sauce
• chile-garlic sauce
• shrimp
• vegetable oil
• lettuce
• green onion

Instructions

1. 1 Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
2. 2 Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Deep fry shrimp in batches until meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
5. 5 Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in sauce.
6. 6 Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

By Mark

Ingredients

• ✓ cornstarch
• brown sugar
• pineapple juice
• white vinegar
• salt
• butter
• clove
• raisin

Instructions

1. 1 Combine brown sugar and cornstarch in a medium saucepan; stir in pineapple juice, vinegar, and salt until combined. Bring to a boil, whisking constantly, until sugar dissolves, about 10 minutes.
2. 2 Remove from heat. Whisk butter and cloves into pineapple juice mixture; stir in raisins. Serve hot or refrigerate overnight.

By AUNT MAMIE

Ingredients

• ✓ cornstarch
• sweet potato
• cooking spray
• white sugar
• salt
• ginger
• orange juice
• butter

Instructions

1. 1 Pierce skin of sweet potatoes in several spots with a fork.
2. 2 Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.
4. 4 Peel sweet potatoes and cut into cubes; spread into prepared baking dish.
5. 5 Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
6. 6 Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.
7. 7 Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

By pamela

Ingredients

• ✓ cornstarch
• chicken broth
• cream-style corn
• chicken
• white pepper
• salt
• water
• sesame oil
• egg white

Instructions

1. 1 In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2. 2 In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. 3 Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4. 4 Add chopped scallion to garnish, and serve hot.

By Sana S

Ingredients

• ✓ cornstarch
• zucchini
• onion
• canning salt
• white sugar
• white vinegar
• red bell pepper
• green bell pepper
• celery seed
• nutmeg
• turmeric
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.
3. 3 Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.
4. 4 Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Meanwhile, sterilize seven 1-pint jars and lids. Pack relish into sterilized jars, filling to within 1/4 inch of the top. Screw on the lids.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
7. 7 Remove jars from the pot and place on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).

By Gail

Ingredients

• ✓ cornstarch
• potato
• carrot
• water
• celery
• onion
• margarine
• milk
• salt
• pepper
• chicken soup base
• processed cheese food
• milk

Instructions

1. 1 In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
2. 2 In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
3. 3 Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
4. 4 Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
5. 5 In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

By Shauna

Ingredients

• ✓ cornstarch
• butter
• onion
• potato
• celery
• carrot
• garlic
• italian seasoning
• milk
• tomato
• chicken broth
• tomato paste
• salt
• pepper

Instructions

1. 1 Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

By Kitchen Kitty

Ingredients

• ✓ cornstarch
• all-purpose flour
• baking soda
• baking powder
• salt
• sugar
• milk
• egg
• white bread
• bacon
• sauerkraut
• caraway seed
• salt
• pepper
• water

Instructions

1. 1 Whisk flour, baking soda, baking powder, 1/2 teaspoon salt, and sugar together in a large bowl; make a well in the center.
2. 2 Pour 1 cup milk and eggs into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Beat dough for at least 200 strokes, using a sturdy wooden spoon, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add bread cubes; stir into dough until they disappear.
3. 3 Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap cloth around loaf; tie ends.
4. 4 Place loaf into boiling water; cook 45 minutes, flipping loaf halfway. Remove loaf from water, unwrap, and cover with a tea towel; set aside for 10 minutes.
5. 5 Cook bacon in a small skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Reserve drippings.
6. 6 Add sauerkraut to a saucepan with enough water to cover surface; bring to a simmer over medium heat. Add bacon; season with caraway seeds, salt, and black pepper. Whisk water and cornstarch together in a small bowl; stir into sauerkraut. Simmer about 3 minutes.
7. 7 Slice dumpling loaf. Drizzle servings with reserved drippings; serve with sauerkraut.

By Allrecipes Member

Ingredients

• ✓ cornstarch
• chive
• white wine
• almond milk
• black pepper
• salt
• thyme
• garlic
• shallot
• cremini mushroom
• olive oil
• green bean
• salt
• water
• brown sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ cornstarch
• water
• soy sauce
• white sugar
• garlic powder
• ginger

Instructions

1. 1 Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.

By TKinSA

Ingredients

• ✓ cornstarch
• sweet potato
• maple syrup
• white sugar
• brown sugar
• margarine
• water

Instructions

1. 1 Toss sweet potatoes with cornstarch in a resealable plastic bag until evenly coated.
2. 2 Place coated sweet potatoes into a multi-functional pressure cooker (such as Instant Pot). Add maple syrup, white sugar, brown sugar, and margarine. Pour in water and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Margy

Ingredients

• ✓ cornstarch
• vegetable oil
• egg
• milk
• all-purpose flour
• zucchini
• seafood seasoning

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
3. 3 Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
4. 4 Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood seasoning over cooked zucchini spirals.

By SHORECOOK

Ingredients

• ✓ cornstarch
• chicken broth
• sherry
• soy sauce
• cider vinegar
• sugar
• mustard
• salt
• vegetable oil
• asparagus

Instructions

1. 1 In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
2. 2 Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

By LEXJAM

Ingredients

• ✓ cornstarch
• canola oil
• eggplant
• water
• garlic powder
• red pepper flakes
• soy sauce
• oyster sauce
• white sugar

Instructions

1. 1 Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
2. 2 Meanwhile, whisk soy sauce, oyster sauce, sugar, and cornstarch together in a small bowl until sugar and cornstarch are dissolved.
3. 3 Stir soy sauce mixture into eggplant until evenly coated; continue cooking until sauce has thickened.

By Whats that Burning smell

Ingredients

• ✓ cornstarch
• peanut oil
• firm tofu
• red onion
• red bell pepper
• green chile pepper
• garlic
• water
• white vinegar
• soy sauce
• brown sugar
• red pepper flakes

Instructions

1. 1 Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
2. 2 In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

By RITALINCINDY

Ingredients

• ✓ cornstarch
• cooking oil
• garlic
• onion
• baby corn
• mushroom
• fish sauce
• soy sauce
• oyster sauce
• water
• red chile pepper
• cilantro

Instructions

1. 1 Heat oil in a large skillet or wok over medium heat. Add garlic; cook and stir until browned, 5 to 7 minutes. Add onion and baby corn; cook until onion translucent, 5 to 7 minutes. Add mushrooms; cook until slightly softened, about 2 minutes. Stir in fish sauce, soy sauce, and oyster sauce until incorporated.
2. 2 Whisk water and cornstarch together in a small bowl until cornstarch dissolved; add to mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish. Garnish with chile pepper and cilantro to serve.

By wiley

Ingredients

• ✓ cornstarch
• olive oil
• onion
• garlic
• oyster sauce
• salt
• pepper
• chicken
• tomato
• carrot
• celery
• snow pea
• water

Instructions

1. 1 Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
2. 2 Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ cornstarch
• butter
• shallot
• garlic
• butter
• mushroom
• beef broth
• red wine
• worcestershire sauce
• bay leaf
• thyme
• salt
• pepper
• water

Instructions

1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Ingredients

• ✓ cornstarch
• ✓ cornstarch
• white sugar
• soy sauce
• white wine
• chicken broth
• tofu
• salt
• pepper
• oil
• onion
• tomato
• green bean
• bamboo shoot
• chicken broth
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ cornstarch
• pita
• mint
• flat-leaf parsley
• arugula
• green onion
• purslane
• cucumber
• green bell pepper
• tomato
• romaine lettuce
• black pepper
• salt
• sumac
• garlic
• lemon juice
• water

Instructions

1. 1 Make dressing: Stir together water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
2. 2 Assemble salad: Combine lettuce, tomatoes, bell pepper, cucumber, purslane, green onions, arugula, parsley, and mint in a large serving bowl. Toss with dressing and serve with toasted pita.

By George

Ingredients

• ✓ cornstarch
• mushroom
• green onion
• sesame oil
• chili oil
• white pepper
• black pepper
• red pepper flakes
• vegetable broth
• firm tofu
• rice vinegar
• soy sauce
• bamboo fungus
• water
• tiger lily bud
• shiitake mushroom
• wood ear mushroom

Instructions

1. 1 In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
2. 2 In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
3. 3 In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
4. 4 In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
5. 5 In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
6. 6 Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

By Red West

Ingredients

• ✓ cornstarch
• cream of tartar
• baking soda

Instructions

1. 1 Mix together cream of tartar, baking soda, and cornstarch in a small bowl until well combined.

By Rachael Varblow

Ingredients

• ✓ cornstarch
• cream of tartar
• baking soda

Instructions

1. 1 Mix cream of tartar and baking soda together in a small bowl. To store, whisk cornstarch into mixture and keep in an airtight container.

By Cindy L Warriner

Ingredients

• ✓ cornstarch
• chicken stock
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
3. 3 Cook over medium heat, stirring constantly, until bubbling, about 5 minutes.
4. 4 Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

By LADYSLEW

Ingredients

• ✓ cornstarch
• tart cherry
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
3. 3 Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
4. 4 Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

By mrsC

Ingredients

• ✓ cornstarch
• coconut milk
• white sugar
• salt

Instructions

1. 1 Stir coconut milk, sugar, cornstarch, and salt together with a whisk in a saucepan. Place saucepan over medium heat; cook, stirring continually, until the mixture begins to thicken, about 5 minutes.

By LISASLC44

Ingredients

• ✓ cornstarch
• blackberry
• confectioners' sugar

Instructions

1. 1 Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, constantly stirring, until sauce is heated through and thickened, about 1 minute.

By kimmyg

Ingredients

• ✓ cornstarch
• white sugar
• salt
• coconut milk

Instructions

1. 1 Place cornstarch, sugar, and salt into a saucepan; stir in 1/2 cup coconut milk to make a smooth paste. Stir in remaining 1 1/2 cups coconut milk,; bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13-inch baking dish; refrigerate until cold.
2. 2 Cut chilled pudding into 24 squares and serve cold.

By Hawaiian Deelit

Ingredients

• ✓ cornstarch
• coconut milk
• corn syrup
• white sugar
• coconut

Instructions

1. 1 Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

By Kimberly Kahmann Harvey