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#cornstarch
morethansalad · 14 hours
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Sushi Spring Rolls (Vegan)
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fullcravings · 1 year
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GF Strawberry Sugar Cookies
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catfindr · 9 months
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certifiedceliac · 8 months
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Potato Pancakes with Leftover Mashed Potatoes (via Recipes from a Pantry)
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aistobascistod · 2 months
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Monarchy : Rule by monarch :: Anarchy : Rule by anarch :: Cornstarchy : Rule by cornstarch
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bandwagoningstims · 8 months
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.・゚゚・°˖✧ please dni if nsfw/kink, dd/lg, map, radfem, or transmed ✧˖°・゚゚・.
✧ video by asmr.a9 ✧
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girlintheredapron · 3 months
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Tried the two plaid aprons’ recipe for beef and broccoli tonight and got fancy with plating things up
I used birds eye steamed broccoli just did less steaming than the package says
Husband agrees it’s another hit
Sucker finally learning he missed out on years of my cooking
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nando161mando · 3 months
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morethansalad · 3 months
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Mini Vegan Lemon Tarts
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sethbryan · 1 month
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Strawberry Tart - Sweet Tart Recipe
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This strawberry tart is a light and refreshing dessert ideal for spring and summer. The flaky pie crust and smooth sugar glaze complement the strawberries' sweet and tangy flavors. It's a simple dessert that will wow your guests.
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fullcravings · 4 months
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Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng)
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certifiedceliac · 2 months
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Lemon Mochi (via U-Taste)
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bandwagoningstims · 11 months
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⋆dni if nsfw/kink, dd/lg, map, radfem, or transmed⋆
⋆video by asmr.meth⋆
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girlintheredapron · 3 months
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I’m trying my hand at Mongolian beef tonight but I’m using what I got so it’s not an accurate recipe. Smells delicious though so we’ll see
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awesome-recipes101 · 1 year
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Orange Chicken
2-4 servings
This orange chicken dish has a crunchy coating on tender chicken pieces in an orange sauce.
Ingredients:
1 pound boneless, skinless chicken thighs
1 ¼ cups tempura flour
Vegetable oil for frying the chicken
Orange Sauce:
½ cup orange juice
¼ cup sugar
1 tablespoon rice vinegar (or white vinegar)
1 tablespoon soy sauce
1/8 teaspoon ginger powder
1/8 teaspoon garlic powder
Zest from ½ orange
To thicken sauce:
½ tablespoon cornstarch plus 1 tablespoon of water
Directions:
Heat the oil to 375°in a deep pot or Dutch oven or a fryer.  Use a deep-fry thermometer to make sure that the oil heats to the right temperature.
To make the sauce combine the ingredients in a saucepan except for the cornstarch and the water.  Cook the sauce for a few minutes.  In a small bowl mix the cornstarch and the water.  Add it to the sauce and cook for about 10 minutes while whisking to make sure the sauce is smooth.
Rinse the chicken and pat dry with a paper towel.  Cut the chicken into bite-size pieces.  Put them in a bowl and dust them with ½ cup of tempura flour.  Use a spoon to make sure all the pieces are coated.  Shake off the excess.
In another bowl mix the rest of the tempura flour, which should be about ¾ cups, with ¾ cups of water.  The mixture should look like pancake batter. Dip the chicken pieces in and make sure they are covered in the batter.  Fry a batch in the prepared oil until golden brown which should take about 10 minutes or less..  Use a spider spoon or tongs to remove them from the oil.  Place them on a paper towel to drain.  Put another batch in the oil.
When done frying all the chicken pieces put them in another bowl and pour the sauce over them.  Stir with a spoon to make sure all the chicken pieces are coated.  Then serve.  
Note:
A nice side dish could be rice.
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