Type what you have

Ingredients

• ✓ cornstarch
• chicken wing
• seafood seasoning
• butter

Instructions

1. 1 Place wings in a large bowl. Add 1 tablespoon seafood seasoning and massage into wings until evenly coated. Add cornstarch and toss to coat. Place wings on a baking sheet and let rest for 10 minutes while the grill is preheating.
2. 2 Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
3. 3 Place wings directly onto the grate of the preheated grill and cook over indirect heat for 10 minutes. Flip the wings and cook 10 minutes more over indirect heat. Transfer wings to a baking sheet to rest.
4. 4 Meanwhile, melt butter in a small saucepan over medium heat. Add remaining 1 tablespoon of seafood seasoning and cook until seasoning is incorporated into the butter, about 3 minutes.
5. 5 Place wings in a large bowl. Drizzle seasoned butter over the wings and toss to coat. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ cornstarch
• baby carrot
• butter
• honey

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
2. 2 While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
3. 3 Pour glaze over cooked carrots and toss to coat. Serve immediately.

By Sarah Stephan

Ingredients

• ✓ cornstarch
• corn
• heavy cream
• salt
• sugar

Instructions

1. 1 Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.

By RLSTANFIELD

Ingredients

• ✓ cornstarch
• ketchup
• bourbon
• apple cider
• black pepper

Instructions

1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Ingredients

• ✓ cornstarch
• chuck roast
• garlic
• coffee
• water

Instructions

1. 1 Using a sharp knife, make five deep slits around the top and side of roast. Push one garlic clove into each slit.
2. 2 Place roast in a slow cooker and pour coffee over top. Cover and cook on Low until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C), 6 to 8 hours.
3. 3 Transfer roast to a serving platter. Pour drippings into a small saucepan over medium-low heat. Whisk water and cornstarch together in a small bowl; slowly pour into drippings and cook, stirring constantly, until thickened, 3 to 5 minutes. Serve with roast.

By karela

Ingredients

• ✓ cornstarch
• vegetable oil
• chicken breast
• salt
• garlic powder
• black pepper
• cayenne pepper

Instructions

1. 1 Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
2. 2 Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
3. 3 Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
4. 4 Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.

By Tuny

Ingredients

• ✓ cornstarch
• shrimp
• water
• egg
• bread crumb
• oil

Instructions

1. 1 Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
2. 2 In a large bowl, pour in water and mix in cornstarch and eggs.
3. 3 Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
4. 4 Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

By Joy Fleming

Ingredients

• ✓ cornstarch
• ham
• brown sugar
• mustard powder
• cinnamon
• scotch whiskey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Set the ham with the flat side down in a large roasting pan. In a small bowl, stir together the brown sugar, cornstarch, mustard, cinnamon and Scotch. Brush some of the mixture onto the ham, reserve the rest for basting.
3. 3 Bake in the preheated oven, basting every 20 minutes, for 2 hours. Remove from the oven and cover loosely with aluminum foil. Let stand for 15 minutes before removing the foil and serving. This ham is delicious served warm, at room temperature or even cold.

By Mazzeppa

Ingredients

• ✓ cornstarch
• carrot
• sugar
• salt
• ginger
• orange juice
• butter

Instructions

1. 1 Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
2. 2 Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

By larkspur

Ingredients

• ✓ cornstarch
• chicken wing
• seafood seasoning
• black pepper
• butter
• seafood seasoning

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place chicken wings in a large bowl and toss with 2 tablespoons Old Bay® seasoning and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
3. 3 Fry in the preheated air fryer for 10 minutes, shake the basket, and fry an additional 8 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 5 to 6 more minutes.
4. 4 Meanwhile, combine butter and 1 teaspoon Old Bay® seasoning for sauce in a small saucepan. Bring to a boil over medium heat, stirring constantly.
5. 5 Dip each wing in the sauce. Serve with remaining sauce on the side.

By Yoly

Ingredients

• ✓ cornstarch
• chicken breast
• chicken broth
• apricot preserves
• soy sauce
• water

Instructions

1. 1 Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
2. 2 Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
3. 3 Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

By M. Burton

Ingredients

• ✓ cornstarch
• pork loin roast
• butter
• white vinegar
• maple syrup
• brown sugar

Instructions

1. 1 Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
3. 3 Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

By missdixie

Ingredients

• ✓ cornstarch
• firm tofu
• oil
• green onion
• hoisin sauce

Instructions

1. 1 Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. 2 Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. 3 Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

By SMACPRODUCTIONS

Ingredients

• ✓ cornstarch
• baby carrot
• water
• apricot preserves
• apricot
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM

Ingredients

• ✓ cornstarch
• water
• white vinegar
• white sugar
• tomato paste
• pineapple tidbit

Instructions

1. 1 In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

By myrite

Ingredients

• ✓ cornstarch
• french fry
• water
• milk
• margarine
• american cheese
• chili without beans

Instructions

1. 1 Prepare french fries as directed on the package.
2. 2 Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
3. 3 Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.

By Michael L

Ingredients

• ✓ cornstarch
• soy sauce
• pork
• vegetable oil
• carrot
• onion
• green bell pepper
• sweet and sour sauce
• pineapple chunk

Instructions

1. 1 Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
2. 2 Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
3. 3 Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
4. 4 Add pineapple chunks; cook and stir only until pineapple is heated through.

By Kikkoman

Ingredients

• ✓ cornstarch
• chicken breast
• vegetable oil
• orange juice
• water
• honey
• ginger

Instructions

1. 1 In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
2. 2 Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

By SKEHLER

Ingredients

• ✓ cornstarch
• firm tofu
• soy sauce
• onion powder
• paprika
• white pepper
• sesame oil

Instructions

1. 1 Cut block of tofu in half vertically and set side by side on a plate lined with multiple layers of paper towels. Add a thick layer of paper towels on top, weigh down with a heavy object (I used my bread box) and press for 30 minutes to remove as much liquid as possible.
2. 2 Cut tofu into 1-inch cubes and place in a bowl. Drizzle with soy sauce and carefully toss to coat.
3. 3 Combine cornstarch, onion powder, paprika, and white pepper in a small bowl. Add to tofu and carefully coat tofu with cornstarch mixture. Drizzle with sesame oil. Place tofu pieces in one layer in the basket of your air fryer. You might need to work in batches.
4. 4 Air-fry at 390 degrees F (200 degrees C) for 6 minutes. Turn tofu pieces over and air-fry until crispy, about 6 more minutes.

By barbara

Ingredients

• ✓ cornstarch
• butter
• vanilla extract
• salt
• brown sugar
• sugar
• sweet potato

Instructions

1. 1 Combine butter, vanilla extract, and salt in a bowl. Mix brown sugar and white sugar together in another bowl.
2. 2 Layer potatoes and sugar mixture in the bottom of a slow cooker. Pour the butter mixture over the top.
3. 3 Cover and cook on Low until tender, about 6 hours.
4. 4 Remove 1/3 of the cooking liquid from the slow cooker and pour into a saucepan; whisk in cornstarch. Bring to a boil and cook until thick, about 5 minutes. Pour over potatoes and serve.

By Brandi Gilbertson

Ingredients

• ✓ cornstarch
• blueberry
• white sugar
• lemon juice
• lemon
• water
• orange liqueur

Instructions

1. 1 Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
2. 2 Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
3. 3 Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

By Bren

Ingredients

• ✓ cornstarch
• vegetable oil
• pork chop
• orange juice
• soy sauce
• white sugar
• water

Instructions

1. 1 Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

By FIREBALL2000

Ingredients

• ✓ cornstarch
• sherry
• oyster sauce
• white sugar
• peanut oil
• flank steak
• green onion

Instructions

1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Ingredients

• ✓ cornstarch
• pineapple chunk
• water
• brown sugar
• vinegar
• green bell pepper
• luncheon meat

Instructions

1. 1 Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
2. 2 Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

By annettelovestocook

Ingredients

• ✓ cornstarch
• shrimp
• water
• soy sauce
• honey
• garlic
• vegetable oil
• sriracha sauce
• green onion

Instructions

1. 1 Pour 1 cup water into a multi-functional pressure cooked and place a steamer basket inside. Place frozen shrimp in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
2. 2 Meanwhile, make the sauce by whisking cornstarch and cold water together until smooth. Add soy sauce, honey, garlic, oil, and Sriracha sauce. Whisk again.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Remove the steamer basket and set shrimp aside. Drain water from the pot.
4. 4 Select Saute function. Pour sauce into the pot and cook until thickened, about 2 minutes. Cancel Saute function. Stir in shrimp until evenly coated. Transfer to serving plates and garnish with green onions.

By Soup Loving Nicole

Ingredients

• ✓ cornstarch
• swordfish
• orange juice
• ginger
• sesame oil
• soy sauce
• water

Instructions

1. 1 In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
2. 2 Prepare an outside grill with an oiled rack set 6 inches above the heat source.
3. 3 Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
4. 4 In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

By Robyn Webb

Ingredients

• ✓ cornstarch
• beet
• white vinegar
• white sugar
• salt

Instructions

1. 1 Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

By Shearyah Hawkins

Ingredients

• ✓ cornstarch
• chicken thigh
• soy sauce
• hoisin sauce
• brown sugar
• cilantro
• ginger
• garlic
• aluminum foil

Instructions

1. 1 Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
2. 2 Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

By Kikkoman

Ingredients

• ✓ cornstarch
• asparagus
• half and half
• italian seasoning
• mustard
• red pepper flakes
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange asparagus spears in a shallow baking dish.
3. 3 Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that liquid coats the bottom of the dish.
4. 4 Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ cornstarch
• shrimp
• salt
• cayenne pepper
• coconut
• egg white

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
2. 2 Rinse shrimp; pat dry with paper towels.
3. 3 Combine cornstarch, salt, and cayenne pepper in a shallow bowl. Add coconut flakes to a separate shallow bowl. Beat egg whites in a third shallow bowl until foamy.
4. 4 Dredge 1 shrimp in cornstarch mixture; shake off excess. Dip into beaten egg whites. Left up so excess drips back into the bowl. Press into coconut to completely coat. Place coated shrimp, unstacked, on the prepared baking sheet. Repeat with remaining shrimp.
5. 5 Bake in the preheated oven until outsides bright pink, centers opaque and no longer transparent, and coconut is browned, 15 to 20 minutes, flipping shrimp halfway through.
6. 6 Enjoy!

By girlbob