Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
nstructions.
1. Mix together cornstarch and 1 cup water to
mall saucepan. Bring liquid to a boil. Combine cornstarch and water until
Directions:.
Process water and cornstarch in a blender on high
Mix the ground chuck, sherry, cornstarch, pepper, sugar, water and brown
1/2 cups liquid.
Combine sugar and cornstarch in a medium
Drain cherries, reserving 1 cup liquid.
In a large saucepan, combine 3/4 cup of the sugar and the cornstarch.
Stir in reserved cherry liquid.
Cook over medium heat until thickened and bubbly, stirring constantly.
Cook and stir for 2 more minutes.
Remove from heat.
Stir in remaining sugar, margarine and almond extract. Stir in cherries.
Cool slightly.
aute until tender and releasing liquid, about 5 minutes.
Meanwhile
nch glass pie plate, microwave liquid Butter Buds or chicken broth
vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and
reserving 1/4 cup cooking liquid.
Puree chiles with 1
Heat oil.
Add onion, celery and carrots.
Saute over moderate heat, stirring, until onion is transparent.
Add broth.
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Add zucchini, salt, pepper, herbs and vinegar.
Simmer, uncovered, for 5 minutes.
Add tomatoes and olives.
Bring to a boil.
Reduce heat and simmer, covered, until vegetables are done.
Dissolve cornstarch in a small amount of the cooking liquid.
Stir into stew.
Cook over moderate heat, stirring until thickened.
Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
In a large non-stick skillet, heat oil over medium high heat.
Season chicken strips and add to pan.
Brown chicken and remove to plate.
Add red and green peppers and cook for 1 minute.
Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.
Simmer until sauce begins to reduce.
Stir in cornstarch mixture and bring liquid to a simmer.
Stir in chicken strips and cook for 5 minutes.
Serve over rice.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
n flour.
Stir in cornstarch.
Cook, stirring constantly (about
2) REPLACE OMITTED INGREDIENTS IN \"LIQUID FORM\", AS AN EGG WASH
Combine sugar and cream of tartar with hot water. If you are making a recipe that calls for a liquid, omit the hot water and just add the sugar and molasses.
If there are other spices in the recipe, increase them just a bit to compensate for the loss of molasses flavor.
Drain pears, reserving 1 cup liquid.
Combine 1/4 cup reserved liquid, cornstarch, cinnamon, nutmeg and cloves; stir until smooth.
Set aside.
Combine remaining 3/4 cup pear liquid, sugar, lemon juice and margarine in a small saucepan; bring to a boil. Gradually stir in cornstarch mixture; cook over low heat, stirring constantly, until thickened.
Arrange pears in an 8-inch square baking dish.
Pour sauce over pears; sprinkle with coconut.
Bake at 350\u00b0 for 15 minutes.