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Classic Three Bean Salad
Salad American

Classic Three Bean Salad

4.6

Prep
25 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
  2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

Bite-Sized Salmon Tikka
Dinner Indian

Bite-Sized Salmon Tikka

4.6

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Combine cayenne, turmeric, and salt in a bowl; add salmon and toss to coat. Set aside for 15 minutes.
  2. 2 Heat oil in a skillet over medium-high heat. While oil is heating, sprinkle cornstarch over salmon; toss to coat.
  3. 3 Add salmon to the skillet; cook until golden brown, about 1 minute per side.

By Tarama

Sherry Chicken Curry
Dinner Indian

Sherry Chicken Curry

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
  2. 2 Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

By Rebecca Swift

Chili Paneer
Dinner Indian

Chili Paneer

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place paneer in a bowl and add enough cornstarch to coat; mix well.
  2. 2 Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
  3. 3 Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
  4. 4 Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

By Shruti

Apricot Chicken Curry
Dinner Indian

Apricot Chicken Curry

4.8

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
  2. 2 Heat oil in a large cast iron skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is soft and fragrant, 1 to 2 minutes. Add chicken and brown for about 3 minutes per side.
  3. 3 Transfer the skillet to the preheated oven and bake until chicken is no longer pink at the bone and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  4. 4 Bring apricot nectar to a boil in a large pot over medium-high heat, then reduce then heat to medium-low. Mix water and cornstarch together in a small bowl; stir into apricot nectar. Stir in curry powder, then apricots. Add baked chicken.
  5. 5 Place the cast iron skillet with chicken drippings over medium heat. Stir in carrots, onion, bell pepper, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Pour chicken and apricot sauce into the skillet; cover and simmer until vegetables are tender, about 10 minutes. Season again with salt and pepper. Stir in water chestnuts just before serving.

By Katherine D

Coconut Curry Fish
Dinner Indian

Coconut Curry Fish

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  2. 2 Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
  3. 3 Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

By MATHGOD

Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Dinner Indian

Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk tomato paste, salt, sugar, garam masala, ground cumin seed, red pepper flakes, cilantro, jalapeño, lemon juice, and coconut milk together in a large bowl. Set aside.
  2. 2 Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown.
  3. 3 Add shrimp, and cook until opaque, about 2 minutes. Add coconut sauce to the wok and cook until sauce begins to simmer. Mix cornstarch and water together in a small bowl, and stir into sauce. Continue cooking until mixture thickens.

By DEBMCE4

Vegetarian Coconut Curry with Tofu
Dinner Indian

Vegetarian Coconut Curry with Tofu

5.0

Prep
40 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
  2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
  3. 3 Discard wet paper towels and cube tofu. Place on the prepared baking tray.
  4. 4 Bake in the preheated oven until adequately dry, about 20 minutes.
  5. 5 While the tofu is baking, drain pineapple chunks, reserving juice.
  6. 6 Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
  7. 7 Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
  8. 8 Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
  9. 9 Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

By Kiersten

Chicken Makhani (Indian Butter Chicken)
Dinner Indian

Chicken Makhani (Indian Butter Chicken)

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
  2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
  3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
  4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
  5. 5 Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
  6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
  7. 7 Serve over rice with naan.

By MITCHMAN21

Chicken 65
Dinner Indian

Chicken 65

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
  2. 2 Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
  3. 3 Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
  4. 4 Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

By heavenzH2O

Creamy Chicken Korma
Dinner Indian

Creamy Chicken Korma

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Cover cashews with ¼ cup boiling water in a small bowl; set aside, for 15 to 20 minutes.
  2. 2 Meanwhile, place garlic and ginger in the bowl of a food processor; pulse until smooth. Set aside.
  3. 3 Heat oil in a wok over medium heat. Add bay leaves; cook 30 seconds. Stir in onion; cook until soft, 3 to 5 minutes. Stir in garlic-ginger paste, coriander, garam masala, cumin, turmeric, and chili powder; stir in chicken and cook 5 minutes. Add chicken broth and tomato sauce, cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
  4. 4 Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; pulse until smooth.
  5. 5 Stir cashew mixture into wok; simmer 15 minutes, stirring occasionally. Whisk cornstarch and 1 teaspoon water together; stir into wok and cook, 1 to 2 minutes more.

By Trina

Indian Chole Aloo Tikki
Dinner Indian

Indian Chole Aloo Tikki

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
  2. 2 Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
  3. 3 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
  4. 4 Grind peppercorns and cloves with a mortar and pestle.
  5. 5 Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
  6. 6 Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
  7. 7 Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

By Pankaj

Powdered Sugar

Powdered Sugar

4.0

Prep
5 min
Cook
Total
5 min

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

Confectioners' Sugar

Confectioners' Sugar

4.3

Prep
5 min
Cook
Total
5 min

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

Chicken Gravy

Chicken Gravy

3.8

Prep
Cook
Total

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

Vegan Gelatin
Dessert

Vegan Gelatin

3.5

Prep
10 min
Cook
Total
250 min

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

Easy Butter Cookies I
Dessert

Easy Butter Cookies I

3.7

Prep
Cook
Total

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

Almond Milk Instant Pudding
Dessert

Almond Milk Instant Pudding

4.5

Prep
5 min
Cook
5 min
Total
10 min

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

Melting Moments II
Dessert

Melting Moments II

4.4

Prep
Cook
Total

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

Egg Drop Soup II
Chinese

Egg Drop Soup II

4.2

Prep
Cook
Total

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

Gluten-Free Cream of Chicken Soup Replacer
Pantry American

Gluten-Free Cream of Chicken Soup Replacer

4.7

Prep
5 min
Cook
10 min
Total
15 min

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

Fresh Cherry Pie Filling

Fresh Cherry Pie Filling

Prep
10 min
Cook
15 min
Total
25 min

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

Mixed Berry Compote
Dessert

Mixed Berry Compote

4.8

Prep
5 min
Cook
10 min
Total
15 min

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

Pap
Dessert

Pap

3.9

Prep
10 min
Cook
15 min
Total
25 min

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

Cherry Pie Filling
Dessert American

Cherry Pie Filling

4.8

Prep
25 min
Cook
15 min
Total
40 min

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

Coconut Milk Syrup
American

Coconut Milk Syrup

Prep
5 min
Cook
5 min
Total
10 min

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

Lightning Gravy

Lightning Gravy

4.1

Prep
Cook
5 min
Total
5 min

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

Blackberry Cake Filling
Dessert American

Blackberry Cake Filling

4.8

Prep
10 min
Cook
5 min
Total
15 min

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