Recipes with cornstarch
2,554 recipes
Duck Michael Gelman
Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.
Pam's Heaven N' Hell Chili
Heaven 'n' hell chili plays sweet against fiery: hot turkey sausage, pinto beans, cinnamon, and a splash of red wine. A Cincinnati-leaning twist on classic chili with tangy Catalina depth.
Low Fat Cranberry Squares
These sweet and tasty treats are a great conversation starter which are perfect for the first dinner party you attend.
Harvest Table Apple Pie
Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.
Hot Pot Lemon Chicken
Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.
Easy Banana Cream Pie
Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.
Pineapple Upside-Down Cakes
Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.
Fast Chicken Fricassee
Fast chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch and heavy cream. A German-style chicken stew ready in 30 minutes, served over rice.
Warm Upside-Down Cheesecakes with Blueberry Sauce
Warm Upside-Down Cheesecakes with Blueberry Sauce recipe
Bengal Spiced Chicken
Stir-fried chicken breast simmered in a unique tea-infused sauce with soy, ginger, garlic, and sugar, thickened with cornstarch. A quick Bengali-inspired weeknight dinner for two, served over rice.
Wile Goose a L'Orange
Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.
Spicy Chicken (Le Tze Gee) - Shangtu
Quick Chinese stir-fried chicken with hoisin sauce, bamboo shoots, ginger, and crushed red pepper. Marinated in sherry and soy for a glossy, savory-sweet glaze that's ready in under an hour.
Tofu Triangles
Crispy deep-fried tofu triangles stuffed with curried tofu, mushrooms, and ginger in wonton wrappers. A fusion appetizer that's part samosa, part wonton, and totally addictive. Makes 30.
Rhubarb & Nut Streusel Cake
Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.
Fred's Schezuan (Sichuan) Sauce
Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.
Crispy Meat & Seafood Roll
Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.
Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.
Heaven 'n' hell chili plays sweet against fiery: hot turkey sausage, pinto beans, cinnamon, and a splash of red wine. A Cincinnati-leaning twist on classic chili with tangy Catalina depth.
These sweet and tasty treats are a great conversation starter which are perfect for the first dinner party you attend.
Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.
Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.
Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.
Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.
Fast chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch and heavy cream. A German-style chicken stew ready in 30 minutes, served over rice.
Warm Upside-Down Cheesecakes with Blueberry Sauce recipe
Stir-fried chicken breast simmered in a unique tea-infused sauce with soy, ginger, garlic, and sugar, thickened with cornstarch. A quick Bengali-inspired weeknight dinner for two, served over rice.
Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.
Quick Chinese stir-fried chicken with hoisin sauce, bamboo shoots, ginger, and crushed red pepper. Marinated in sherry and soy for a glossy, savory-sweet glaze that's ready in under an hour.
Crispy deep-fried tofu triangles stuffed with curried tofu, mushrooms, and ginger in wonton wrappers. A fusion appetizer that's part samosa, part wonton, and totally addictive. Makes 30.
Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.
Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.
Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.
