|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
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Heat the olive ... and a bit sour and is mainly used in the breakfast with the arepas (corn muffins), but you can use any other type of very heavy cream.
To mix, add water (or egg and milk if you didn't add these in advance). Batter should be slightly on the thin side. If it is too thin these will turn ...
Clean and dice ... pot, add the corn starch and heat it ... and stirring. Adjust the salt to taste and refrigerate for at least 2 hours before serving.
In mixing bowl, cream butter. Combine flour, cornstarch, and sugar. Add to butter. Stir in nuts. Roll into 3/4- inch balls. Place 1 inch apart on ...
Preheat oven to ... 1 cup sugar, corn starch and remaining 1/4 ... temperature with vanilla ice cream. Variation: Other berries, cherries or peaches may be used.
Mix corn starch, sherry, salt, ... stir-fry very briefly. Return chicken to wok or skillet. Add sauce and cook until clear and thickened. Serve with rice.
Using the package directions for rolling out the dough for cut out cookies, roll out the sugar cookie dough and place into a pizza pan, that has been ...
Mix and shape into small balls. Cook in ungreased 9 x 13 inch pan in 400 degree oven. Bake for 20 to 25 minutes.
To use: Mix 1/3 cup mixture to 1 cup water. For mushroom soup, add cut up mushrooms. For celery, add chopped celery. For onion soup, add 2 ...
Combine celery, onion, ... Combine water, bouillon, corn starch and soy sauce ... tender. One 16-ounce can bean sprouts, drained, can be substituted for fresh.
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