Type what you have

Ingredients

• ✓ cornstarch
• brown sugar
• cinnamon
• salt
• fuyu persimmon
• graham cracker
• butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
3. 3 Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.

By Krystal

Ingredients

• ✓ cornstarch
• russet potato
• canola oil
• rice flour
• salt
• seasoned salt

Instructions

1. 1 Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil over high; cover, reduce heat to medium-high, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and run under cold water until cool enough to handle. Drain well and pat dry.
2. 2 While potatoes cook, heat 3 inches of oil in a large Dutch oven or other heavy pot over medium-low to 350 degrees F (175 degrees C).
3. 3 Using a ricer or potato masher, thoroughly mash potatoes so no chunks remain. Stir together mashed potatoes, rice flour, cornstarch, kosher salt, and seasoning salt in a medium bowl until mixture comes together and forms a dough, adding 1 teaspoon of water at a time as needed.
4. 4 Divide dough into 4 pieces. Shape each piece into a 1-inch diameter log, and cut each log into 1-inch pieces.
5. 5 Working in batches, fry dough pieces in hot oil until lightly golden, turning occasionally, 2 to 3 minutes. Using a spider or slotted spatula, transfer from oil to a wire rack set over a baking sheet to drain. Repeat with remaining dough pieces.
6. 6 Increase heat to medium-high to increase oil temperature to 375 degrees F (190 degrees C).
7. 7 Fry a second time, in batches, until deep golden brown and crispy, another 2 minutes. Return to wire rack and dust with additional seasoning salt, if desired. Serve immediately. Recipe developed by Ali Ramee

By Bailey Fink

Ingredients

• ✓ cornstarch
• graham cracker crumb
• white sugar
• butter
• whole milk
• sugar
• egg
• cocoa powder
• salt
• vanilla extract

Instructions

1. 1 Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
2. 2 Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
3. 3 Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

By Sabrina Sperry

Ingredients

• ✓ cornstarch
• white sugar
• cocoa powder
• salt
• almond milk
• butter
• vanilla extract

Instructions

1. 1 Whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan off the stove. Add 1/4 cup almond milk; whisk until smooth and foamy. Continue adding almond milk, 1/4 cup at a time, whisking after each addition.
2. 2 Place the saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
3. 3 Remove from the heat and stir in butter until melted and smooth. Stir in vanilla, then pour pudding into a serving bowl. Cover and refrigerate until chilled, at least 30 minutes.

By Phaewryn

Ingredients

• ✓ cornstarch
• butter
• stevia blend
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• stevia blend
• butter
• milk
• vanilla extract
• food coloring

Instructions

1. 1 Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
2. 2 Beat in egg until well blended. Beat in vanilla.
3. 3 Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
4. 4 Wrap dough in plastic wrap and refrigerate for 30 minutes.
5. 5 Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
6. 6 Using desired cookie cutter, cut out desired shapes.
7. 7 Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
8. 8 Glaze cookies with Pyure Sugar Free Cookie Icing.
9. 9 Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
10. 10 Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
11. 11 If adding food coloring, add a drop at a time until desired color is reached.
12. 12 Refrigerate icing for 10 minutes until set.
13. 13 Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

By Pyure

Ingredients

• ✓ cornstarch
• graham cracker
• butter
• strawberry
• white sugar
• water
• rhubarb
• lemon juice

Instructions

1. 1 Mix graham cracker crumbs and melted butter together in a bowl; press into the bottom of a 9-inch pie dish. Line bottom of pie crust with one layer of strawberry halves.
2. 2 Place remaining strawberries in a saucepan; crush (there should be about 1 cup of crushed berries). Stir sugar, water, rhubarb, and cornstarch into crushed berries; bring to a boil over medium-low heat, stirring often, until mixture thickens and becomes translucent. Turn off the heat, let mixture stand until slightly cooled, about 2 minutes; stir in lemon juice. Pour mixture over strawberry halves in pie dish.
3. 3 Refrigerate until completely chilled, about 1 hour.

By Sophie

Ingredients

• ✓ cornstarch
• cooking spray
• bittersweet chocolate
• egg white
• confectioners' sugar
• cocoa powder
• salt
• dark chocolate
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
3. 3 Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
4. 4 Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
5. 5 Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By jamiebrooke5761

Ingredients

• ✓ cornstarch
• zucchini blossom
• goat cheese
• gruyere cheese
• egg yolk
• black pepper
• cayenne pepper
• self-rising flour
• water
• vegetable oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.
2. 2 Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.
3. 3 Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
4. 4 Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.
5. 5 Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
6. 6 Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
7. 7 Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
8. 8 Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
9. 9 Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ cornstarch
• poppy seed
• powdered sugar
• granulated sugar
• applesauce
• lemon zest
• lemon juice
• egg
• egg yolk
• applesauce
• butter
• lemon zest
• poppy seed
• coconut
• salt
• granulated sugar
• almond flour
• coconut flour

Instructions

1. 1 Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
2. 2 Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
3. 3 Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
4. 4 Press the crust evenly across the bottom of the prepared baking pan.
5. 5 Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
6. 6 While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
7. 7 Whisk in the sugar and cornstarch.
8. 8 Pour the filling over the baked crust and return the pan to the oven.
9. 9 Bake for 25-30 minutes more, until the filling is set.
10. 10 Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
11. 11 Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
12. 12 Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

By Mott's

Ingredients

• ✓ cornstarch
• instant coffee granules
• butter
• semisweet chocolate
• heavy cream
• marshmallow
• marshmallow
• vanilla extract
• egg
• milk
• salt
• cocoa powder
• white sugar
• salt
• baking powder
• semisweet chocolate chip
• condensed milk
• graham cracker crumb
• salt
• white sugar
• butter
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make crust: Mix together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined. Press mixture into the bottom of a springform pan.
3. 3 Make graham brownie: Mix together graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt in a large bowl until well combined. Gently spread on top of crust.
4. 4 Bake in the preheated oven until the top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
5. 5 Meanwhile, make chocolate custard: Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into chocolate custard while stirring. Cook and stir for 2 minutes. Remove from heat and stir in vanilla.
6. 6 Pour chocolate custard over baked pie. Arrange regular marshmallows on top of pie and sprinkle miniature marshmallows to fill in any gaps.
7. 7 Bake in the preheated oven until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
8. 8 Make chocolate ganache: Place cream in a microwave-safe bowl and cook in the microwave on high until hot, making sure it doesn't bubble over, 45 to 60 seconds. Mix in chocolate, butter, and coffee granules. Microwave for 30 more seconds, then stir until smooth. Let sit to thicken, 15 to 20 minutes. Drizzle chocolate ganache over pie.

By Erin Brocklehurst

Ingredients

• ✓ cornstarch
• sugar
• salt
• cinnamon
• milk

Instructions

1. 1 Whisk sugar, cornstarch, salt, and cinnamon together in a large saucepan; stir in milk until evenly blended. Heat over medium-high heat; cook and whisk until reaches a thick consistency, 25 to 30 minutes, making sure to continually whisk while custard cooks to avoid burning or clumping. The custard will thicken as it cools. Divide between bowls.

By Lu

Ingredients

• ✓ cornstarch
• shrimp
• salt
• cayenne pepper
• coconut
• egg white

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
2. 2 Rinse shrimp; pat dry with paper towels.
3. 3 Combine cornstarch, salt, and cayenne pepper in a shallow bowl. Add coconut flakes to a separate shallow bowl. Beat egg whites in a third shallow bowl until foamy.
4. 4 Dredge 1 shrimp in cornstarch mixture; shake off excess. Dip into beaten egg whites. Left up so excess drips back into the bowl. Press into coconut to completely coat. Place coated shrimp, unstacked, on the prepared baking sheet. Repeat with remaining shrimp.
5. 5 Bake in the preheated oven until outsides bright pink, centers opaque and no longer transparent, and coconut is browned, 15 to 20 minutes, flipping shrimp halfway through.
6. 6 Enjoy!

By girlbob

Ingredients

• ✓ cornstarch
• coconut milk
• sugar
• salt
• cinnamon

Instructions

1. 1 Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
2. 2 Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
3. 3 Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.

By Joanne Guzman

Ingredients

• ✓ cornstarch
• milk
• white sugar
• salt
• egg yolk
• lemon rind
• vanilla extract

Instructions

1. 1 Heat cornstarch in a saucepan over medium heat. Slowly stir in milk. Add sugar and salt; cook and stir until slightly thickened, about 15 minutes.
2. 2 Whisk egg yolks in a bowl; stir in ¼ cornstarch mixture, then stir into pan. Cook and stir until combined, about 1 minute. Add lemon rind; cook and stir until thickened, 7 to 10 minutes. Off heat, stir in vanilla extract to combine.

By Eric Bryant

Ingredients

• ✓ cornstarch
• coconut milk
• white sugar
• vanilla extract
• salt
• water
• cinnamon

Instructions

1. 1 Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
2. 2 Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
3. 3 Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
4. 4 Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

By Allrecipes Member

Ingredients

• ✓ cornstarch
• sugar
• all-purpose flour
• cornmeal
• baking powder
• cinnamon
• nutmeg
• coconut milk
• evaporated milk
• water
• water
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
3. 3 Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

By Sharice McLean

Ingredients

• ✓ cornstarch
• coconut milk
• coconut cream
• evaporated milk
• cinnamon
• nutmeg
• ginger
• milk
• white sugar
• vanilla extract
• orange blossom water
• salt
• lime zest
• cinnamon

Instructions

1. 1 Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
2. 2 Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
3. 3 Remove the saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
4. 4 Remove tembleque from the refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of the pan in a bowl of warm water for 1 minute. Carefully separate tembleque from the pan by running a thin knife around the edges. Place a serving dish on top of the pan and invert tembleque onto the dish; garnish with cinnamon.

By MKCortes Latin Goddess

Ingredients

• ✓ cornstarch
• cilantro
• shrimp
• rotini pasta
• chile paste
• brown sugar
• soy sauce
• orange liqueur
• chicken stock
• allspice berry
• curry powder
• tomato
• green bell pepper
• olive oil
• ginger root
• shallot
• garlic

Instructions

1. 1 In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
4. 4 Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
5. 5 Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

By LIEBELUNE

Ingredients

• ✓ cornstarch
• passion fruit
• coconut milk
• pineapple
• banana
• kosher salt
• white sugar
• butter
• avocado oil cooking spray
• egg
• coconut
• turmeric
• cayenne pepper
• ginger
• salt
• almond flour
• coconut flour
• chicken tender
• coconut milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Ingredients

• ✓ cornstarch
• beef oxtail
• onion
• green onion
• garlic
• ginger root
• scotch bonnet pepper
• soy sauce
• thyme
• salt
• black pepper
• vegetable oil
• water
• fava bean
• allspice berry
• water

Instructions

1. 1 Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. 2 Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

By sunflowerBirmingham

Ingredients

• ✓ cornstarch
• vegetable oil
• water
• egg
• egg roll wrapper
• yellow plantain
• carrot
• green cabbage
• garlic
• shallot
• jerk seasoning
• chicken thigh
• vegetable oil
• water
• habanero pepper
• brown sugar
• salt
• garlic
• rice vinegar
• water
• mango

Instructions

1. 1 For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
2. 2 For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
3. 3 Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
4. 4 Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
5. 5 Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
6. 6 Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

By In the Kitchen with Iesha

Ingredients

• ✓ cornstarch
• pinto bean
• water
• thyme
• ketchup
• scotch bonnet pepper
• garlic
• green onion
• yellow onion
• carrot
• beef broth
• vegetable oil
• beef oxtail
• liquid smoke
• cinnamon
• allspice
• black pepper
• garlic powder
• salt
• worcestershire sauce
• soy sauce
• brown sugar

Instructions

1. 1 Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
6. 6 Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.

By Katie Woodford

Ingredients

• ✓ cornstarch
• white sugar

Instructions

1. 1 Place sugar and cornstarch into the work bowl of a food processor and process until the mixture is fine and powdery, 2 to 3 minutes.

By lexeo

Ingredients

• ✓ cornstarch
• sugar

Instructions

1. 1 Combine sugar and cornstarch together in a blender or food processor. Pulse until mixture has the powdery consistency of confectioners' sugar.

By Crystal

Ingredients

• ✓ cornstarch
• chicken stock
• poultry seasoning

Instructions

1. 1 Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

By Barbara

Ingredients

• ✓ cornstarch
• water
• cherry juice
• agar-agar

Instructions

1. 1 Dissolve the cornstarch in the water in a small cup or bowl and set aside. In a saucepan, combine 1 1/2 cups of cherry juice and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer. Simmer for 1 minute.
2. 2 Remove from the heat and stir in the remaining juice along with the cornstarch mixture until no longer cloudy. Pour into small serving cups and refrigerate for 4 hours before serving.

By Cordelia Wylde-LaRue

Ingredients

• ✓ cornstarch
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Mix together all ingredients until well-blended.
3. 3 Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
4. 4 Bake 13 to 15 minutes until light brown. Let cool on wire rack.

By Helen Toburen

Ingredients

• ✓ cornstarch
• cream of tartar
• baking soda

Instructions

1. 1 Mix together cream of tartar, baking soda, and cornstarch in a small bowl until well combined.

By Rachael Varblow

Ingredients

• ✓ cornstarch
• cream of tartar
• baking soda

Instructions

1. 1 Mix cream of tartar and baking soda together in a small bowl. To store, whisk cornstarch into mixture and keep in an airtight container.

By Cindy L Warriner

Ingredients

• ✓ cornstarch
• almond milk
• vanilla pudding mix

Instructions

1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna