7,783 thickener recipes

A rich treat for mushroom lovers. This is wonderful as a main dish served over rice, noodles or fettucini Alfredo.

Flour tortillas stuffed with chopped turkey, ricotta, cheddar, green chiles, and coriander, baked in a salsa-tomato sauce until bubbly. These freezer-friendly turkey enchiladas are perfect for meal prep or a quick weeknight Tex-Mex dinner.

Ginger-soy marinade with fresh ginger root, low-sodium soy sauce, orange juice concentrate, apple cider vinegar, and lemon juice. Works on chicken, fish, or any cut of meat.

Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

Creamy microwave risotto with spinach, Parmesan, and fresh tomato chunks. No stovetop stirring needed. A hands-off weeknight dinner ready in 30 minutes.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Creamy corn and bell pepper chowder: a low-fat skim-milk chowder with sweet corn, red bell peppers, scallions, and shallots. Pureed corn gives it body without heavy cream.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.

Healthier Thanksgiving stuffing with brown rice, apples, raisins, and toasted almonds for a low-fat side dish that works inside poultry or as casserole.

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

Quick Chinese pork stir-fry with bell peppers, mushrooms and water chestnuts in five-spice marinade, finished with cornstarch-thickened sauce over rice.

Master recipe for crispy fritters and deep-fried foods using two versatile batters: thick fritter batter for chopped ingredients and thin batter for coating whole pieces.