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Easy Chinese Corn Soup
Soup Chinese

Easy Chinese Corn Soup

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
  2. 2 Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
  3. 3 Gradually add beaten egg while stirring the soup. Remove from heat and serve.

By Liz

Egg Drop Ramen Noodle Soup
Soup Asian

Egg Drop Ramen Noodle Soup

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour chicken stock and water into a large pot and bring to a boil.
  2. 2 Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
  3. 3 While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
  4. 4 Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.

By Katie Willett

Potato and Leek Soup
Soup European

Potato and Leek Soup

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
  2. 2 Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
  3. 3 Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.

By Julie

Pick-Me-Up Egg Drop Soup
Soup Asian

Pick-Me-Up Egg Drop Soup

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
  2. 2 Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

By Clarissa Leigh

Grandma's Chicken Noodle Soup
Soup American

Grandma's Chicken Noodle Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
  3. 3 Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
  4. 4 Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
  5. 5 Serve hot and enjoy!

By CORWYNN DARKHOLME

Egg Drop Soup (Better than Restaurant Quality!)
Soup Asian

Egg Drop Soup (Better than Restaurant Quality!)

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
  3. 3 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
  4. 4 Slowly pour in beaten egg, stirring constantly in one direction to form thin egg ribbons. Season soup with white pepper and salt.
  5. 5 Serve hot, garnished with fresh chives. Enjoy!

By Darren

Basic Chicken Soup
Soup American

Basic Chicken Soup

4.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
  2. 2 Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
  3. 3 Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.

By Robyn Stone

Mushroom and Chicken with Sour Cream Soup
Soup American

Mushroom and Chicken with Sour Cream Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.
  2. 2 Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .
  3. 3 Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

By Katie Davis

Chef John's Hot and Sour Soup
Soup Asian

Chef John's Hot and Sour Soup

4.8

Prep
20 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
  3. 3 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
  4. 4 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
  5. 5 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
  6. 6 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
  7. 7 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
  8. 8 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
  9. 9 Enjoy!

By John Mitzewich

Leek and Potato Soup with Shrimp and Corn
Soup American

Leek and Potato Soup with Shrimp and Corn

3.6

Prep
35 min
Cook
360 min
Total
395 min

Instructions

  1. 1 Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
  2. 2 Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
  3. 3 Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
  4. 4 Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
  5. 5 Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
  6. 6 Cook on High for 4 hours; add corn and cook for 1 more hour.
  7. 7 Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
  8. 8 Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
  9. 9 Mix cornstarch and 1 tablespoon water in a bowl until combined.
  10. 10 Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
  11. 11 Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.

By angie

Alfajores (Dulce de Leche Sandwich Cookies)
Dessert Latin American

Alfajores (Dulce de Leche Sandwich Cookies)

4.1

Prep
45 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Mix flour, 1/2 cup confectioners' sugar, cornstarch, and salt together in a bowl.
  2. 2 Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined.
  3. 3 Add dry ingredients to wet ingredients in 3 batches, beating until just blended after each addition. Divide dough in half, roll each half into a log, and refrigerate until firm, about 2 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Slice dough logs into forty-eight 1/4-inch-thick cookies and place onto ungreased baking sheets.
  6. 6 Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
  7. 7 Remove from the oven and let cool for 1 minute on the baking sheet. Transfer cookies to wire racks to cool completely, 25 to 30 minutes.
  8. 8 Use a knife to generously spread dulce de leche onto 1/2 of the cooled cookies. Sandwich remaining cookies on top and place onto a serving tray.
  9. 9 Lightly dust finished cookies with remaining confectioners' sugar.

By vegchef

Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)
Dessert Latin American

Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)

5.0

Prep
25 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. 2 Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
  3. 3 Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
  4. 4 Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
  5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
  6. 6 Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Fioa

Homemade Cinnamon-Vanilla Salvadorian Pudding
Dessert Latin American

Homemade Cinnamon-Vanilla Salvadorian Pudding

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
  2. 2 Ladle pudding into bowls and top with ground cinnamon.

By andrea

Argentine Corn Pie
Dinner Latin American

Argentine Corn Pie

3.4

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
  3. 3 Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
  4. 4 Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

By Carol C

Alfajores Argentinean Style
Dessert Latin American

Alfajores Argentinean Style

4.4

Prep
30 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
  3. 3 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
  4. 4 Roll dough out, using as little flour as possible, until about ¼-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough is used. Place cookies spaced ½-inch apart onto the prepared cookie sheets.
  5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer cookies immediately to a wire rack to cool.
  6. 6 Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Christina-Chrisi Marvasi

Margarita Chicken II
Dinner Latin American

Margarita Chicken II

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to Broil.
  2. 2 Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
  3. 3 Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
  4. 4 To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

By Rayna Jordan

Peruvian Alfajores with Manjar Blanco
Dessert Latin American

Peruvian Alfajores with Manjar Blanco

3.0

Prep
60 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
  3. 3 Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
  4. 4 Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
  5. 5 Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
  6. 6 Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
  7. 7 Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

By Kara Marie Cormier

Brazilian Shrimp Stew
Dinner Latin American

Brazilian Shrimp Stew

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
  2. 2 Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
  3. 3 Serve stew with cooked jasmine rice.

By thedailygourmet

Cuban-Style Slow Cooker Mojo Chicken
Dinner Latin American

Cuban-Style Slow Cooker Mojo Chicken

5.0

Prep
10 min
Cook
165 min
Total
175 min

Instructions

  1. 1 Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
  2. 2 Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
  4. 4 Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
  5. 5 Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

By Bibi

Pollo Guisado
Dinner Latin American

Pollo Guisado

4.8

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken to a bowl and cover with an aluminum foil tent.
  2. 2 Reduce heat to medium; add onion to the pot and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazón, cumin, and bay leaf; bring to a boil.
  3. 3 Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
  4. 4 Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and cook together for about 10 minutes more.

By audball

Chilean Empanada
Appetizer Latin American

Chilean Empanada

4.2

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
  2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
  3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
  6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Powdered Sugar

Powdered Sugar

4.0

Prep
5 min
Cook
Total
5 min

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

Confectioners' Sugar

Confectioners' Sugar

4.3

Prep
5 min
Cook
Total
5 min

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

Chicken Gravy

Chicken Gravy

3.8

Prep
Cook
Total

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

Vegan Gelatin
Dessert

Vegan Gelatin

3.5

Prep
10 min
Cook
Total
250 min

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

Easy Butter Cookies I
Dessert

Easy Butter Cookies I

3.7

Prep
Cook
Total

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

Almond Milk Instant Pudding
Dessert

Almond Milk Instant Pudding

4.5

Prep
5 min
Cook
5 min
Total
10 min

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

Melting Moments II
Dessert

Melting Moments II

4.4

Prep
Cook
Total

Instructions

  1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
  2. 2 Refrigerate 1 hour.
  3. 3 Preheat oven to 300 degrees F (150 degrees C).
  4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K