Type what you have

Ingredients

• ✓ cornstarch
• zucchini
• canola oil
• egg
• vanilla extract
• sugar
• rice flour
• sweet rice flour
• tapioca starch
• baking powder
• cinnamon
• baking soda
• xanthan gum
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Ingredients

• ✓ cornstarch
• milk
• almond
• cardamom seed
• white sugar
• rosewater
• almond

Instructions

1. 1 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
2. 2 Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
3. 3 Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

By Zahra

Ingredients

• ✓ cornstarch
• water
• rose water
• milk powder
• white sugar

Instructions

1. 1 Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool.
2. 2 Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours.

By bmaaq

Ingredients

• ✓ cornstarch
• milk
• heavy cream
• sugar
• vanilla sugar
• cinnamon

Instructions

1. 1 Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
2. 2 Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

By Olaahmed

Ingredients

• ✓ cornstarch
• milk
• white sugar
• water
• heavy cream
• rose water
• cardamom pod

Instructions

1. 1 Combine milk and sugar together in a saucepan; bring to a boil.
2. 2 Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
3. 3 Refrigerate milk mixture until completely cooled, 2 to 4 hours.

By Amel

Ingredients

• ✓ cornstarch
• milk
• white sugar
• cardamom extract
• water
• sugar
• vanilla bean
• pistachio
• rose petal

Instructions

1. 1 Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
2. 2 Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
3. 3 Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
4. 4 Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

By DeuxDilettantes

Ingredients

• ✓ cornstarch
• vegetable oil
• water
• gelatin
• white sugar
• lemon juice
• rose water
• red food coloring

Instructions

1. 1 Grease an 8-inch square pan with vegetable oil.
2. 2 Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
3. 3 Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
4. 4 Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
5. 5 Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
6. 6 Cut gelled mixture into 1-inch squares. Dust with cornstarch.

By twoellis

Ingredients

• ✓ cornstarch
• water
• sugar
• lemon juice
• ricotta cheese
• all-purpose flour
• active dry yeast
• water
• oil

Instructions

1. 1 Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
2. 2 Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
3. 3 Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
4. 4 Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
5. 5 Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
6. 6 Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

By Mohamed El Refaee

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
• almond
• cilantro
• water
• chicken broth
• cayenne pepper
• coriander
• cinnamon
• ginger
• cumin
• apricot
• chickpea
• peach
• tomato
• onion
• garlic
• chicken breast

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
2. 2 Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

By juliebu

Ingredients

• ✓ cornstarch
• white sugar

Instructions

1. 1 Place sugar and cornstarch into the work bowl of a food processor and process until the mixture is fine and powdery, 2 to 3 minutes.

By lexeo

Ingredients

• ✓ cornstarch
• sugar

Instructions

1. 1 Combine sugar and cornstarch together in a blender or food processor. Pulse until mixture has the powdery consistency of confectioners' sugar.

By Crystal

Ingredients

• ✓ cornstarch
• chicken stock
• poultry seasoning

Instructions

1. 1 Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

By Barbara

Ingredients

• ✓ cornstarch
• water
• cherry juice
• agar-agar

Instructions

1. 1 Dissolve the cornstarch in the water in a small cup or bowl and set aside. In a saucepan, combine 1 1/2 cups of cherry juice and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer. Simmer for 1 minute.
2. 2 Remove from the heat and stir in the remaining juice along with the cornstarch mixture until no longer cloudy. Pour into small serving cups and refrigerate for 4 hours before serving.

By Cordelia Wylde-LaRue

Ingredients

• ✓ cornstarch
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Mix together all ingredients until well-blended.
3. 3 Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
4. 4 Bake 13 to 15 minutes until light brown. Let cool on wire rack.

By Helen Toburen

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
• almond milk
• vanilla pudding mix

Instructions

1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna

Ingredients

• ✓ cornstarch
• all-purpose flour
• confectioners sugar
• butter

Instructions

1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
2. 2 Refrigerate 1 hour.
3. 3 Preheat oven to 300 degrees F (150 degrees C).
4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K

Ingredients

• ✓ cornstarch
• chicken broth
• egg
• green onion

Instructions

1. 1 In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. 2 Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

By Patsy

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
• water
• sour cherry
• white sugar

Instructions

1. 1 Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
2. 2 Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.

By Bakerette87

Ingredients

• ✓ cornstarch
• brandy
• mixed berry
• white sugar
• honey

Instructions

1. 1 Dissolve cornstarch in brandy in a small bowl and set aside.
2. 2 Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

By Nathan Plesnicher

Ingredients

• ✓ cornstarch
• sugar
• milk
• egg
• butter
• vanilla extract

Instructions

1. 1 Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk.
2. 2 Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture.
3. 3 Microwave on High until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. Whisk in butter and vanilla. Serve warm.

By Marsha

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
• water
• chicken bouillon
• water

Instructions

1. 1 In a microwave safe dish heat water and bouillon on high, stirring occasionally until just boiling.
2. 2 In a small bowl combine the cornstarch and cold water and mix together; stir into the hot broth and cook on medium for about 1 minute, or until thick, stirring at 30 second intervals.

By Denyse

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
• sugar
• water
• butter
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

By Diane Lloyd