Recipes with cornstarch
2,554 recipes
Stir-Fried Liver
Chinese-style stir-fried calf liver with mushrooms, onions, scallions, garlic, and soy sauce in peanut oil. A quick, high-heat method that keeps liver tender.
Solothurner Nusstorte
Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.
Solothurner Nusstorte
Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.
Winter Pie
Winter pie cooks raisins, finely chopped carrot, and apple with cinnamon, clove, and nutmeg in a spiced syrup, baked between two crusts. Thrifty old-fashioned mincemeat-style pie without the meat.
Super Sweet & Sour Tempeh
Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.
Super Sweet & Sour Tempeh
Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.
Scallops & Vegetables
Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.
Favourite Butterscotch Pie
Butterscotch pie cooks brown sugar and butter into a real caramelized butterscotch base, then folds it into a creamy egg-yolk custard topped with golden baked meringue. A retro diner classic.
Larry Booth's Sweet & Sour Ribs
Crispy fried sweet and sour pork ribs coated in honey-soy glaze and topped with a homemade pineapple sauce. Boiled first, then fried golden for maximum crunch.
Larry Booth's Sweet & Sour Ribs
Crispy fried sweet and sour pork ribs coated in honey-soy glaze and topped with a homemade pineapple sauce. Boiled first, then fried golden for maximum crunch.
So Good Lemon Cranberry Pie
Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.
Velvet Corn Soup
Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.
Lemon Blueberry Pie
Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.
Westphalian Cabbage
Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.
Griddle Cheesecakes(Pan) with Cranberry Sauc
Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.
Perfect Peach Pie
Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.
Chinese-style stir-fried calf liver with mushrooms, onions, scallions, garlic, and soy sauce in peanut oil. A quick, high-heat method that keeps liver tender.
Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.
Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.
Winter pie cooks raisins, finely chopped carrot, and apple with cinnamon, clove, and nutmeg in a spiced syrup, baked between two crusts. Thrifty old-fashioned mincemeat-style pie without the meat.
Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.
Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.
Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.
Butterscotch pie cooks brown sugar and butter into a real caramelized butterscotch base, then folds it into a creamy egg-yolk custard topped with golden baked meringue. A retro diner classic.
Crispy fried sweet and sour pork ribs coated in honey-soy glaze and topped with a homemade pineapple sauce. Boiled first, then fried golden for maximum crunch.
Crispy fried sweet and sour pork ribs coated in honey-soy glaze and topped with a homemade pineapple sauce. Boiled first, then fried golden for maximum crunch.
Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.
Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.
Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.
Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.
Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.
Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.
