Type what you have

Ingredients

• ✓ cornstarch
• cream style corn
• chicken broth
• water
• egg

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

Ingredients

• ✓ cornstarch
• chicken stock
• water
• thai seasoning blend
• white pepper
• egg
• chicken-flavored ramen noodle

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

Ingredients

• ✓ cornstarch
• butter
• leek
• salt
• pepper
• chicken broth
• potato
• heavy cream

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

Ingredients

• ✓ cornstarch
• chicken broth
• soy sauce
• sesame oil
• udon noodle
• water
• egg
• sea salt
• black pepper

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

Ingredients

• ✓ cornstarch
• egg noodle
• vegetable oil
• chicken broth
• salt
• poultry seasoning
• celery
• onion
• water
• chicken

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

Ingredients

• ✓ cornstarch
• chicken broth
• soy sauce
• sesame oil
• water
• egg
• yellow food coloring
• white pepper
• salt
• chive

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

Ingredients

• ✓ cornstarch
• water
• olive oil
• garlic
• carrot
• celery
• salt
• chicken thigh
• chicken soup base
• sage
• black pepper
• lemon

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

Ingredients

• ✓ cornstarch
• pepper
• salt
• cayenne pepper hot sauce
• lemon juice
• milk
• sour cream
• water
• beef bouillon
• flour
• rotisserie chicken
• button mushroom
• salt
• green onion
• nutmeg
• tarragon
• butter

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

Ingredients

• ✓ cornstarch
• shiitake mushroom
• soy sauce
• rice vinegar
• white pepper
• sesame oil
• water
• vegetable oil
• ginger root
• green onion
• chicken broth
• carrot
• red bell pepper
• bamboo shoot
• tofu
• egg

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

Ingredients

• ✓ cornstarch
• parsley
• water
• tiger shrimp
• milk
• sweet corn
• thyme
• black pepper
• salt
• cayenne pepper
• paprika
• thyme
• water
• chicken broth
• potato
• garlic
• celery
• leek
• bacon drippings
• bacon

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

Ingredients

• ✓ cornstarch
• all-purpose flour
• olive oil
• salt
• water
• white wine vinegar
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt.
3. 3 Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
4. 4 Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes.
5. 5 Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
6. 6 Use a kitchen scale to divide dough into twenty 25-gram portions; roll each portion into a ball. Place on a plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
7. 7 Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with cornstarch mixture.
8. 8 Flatten and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more cornstarch mixture to keep them from sticking together.
9. 9 When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Reapply more cornstarch mixture where needed and restack them.
10. 10 Roll again until the 5-layer stack is paper-thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap it in plastic wrap and refrigerate.
11. 11 Repeat with the remaining 15 balls of dough in batches of 5.

By John Mitzewich

Ingredients

• ✓ cornstarch
• water
• short-grain white rice
• milk
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
2. 2 Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
3. 3 Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
4. 4 Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.

By Diana Moutsopoulos

Ingredients

• ✓ cornstarch
• oat flour
• potato starch
• tapioca flour
• xanthan gum
• active dry yeast
• sugar
• salt
• milk
• egg
• olive oil
• apple cider vinegar

Instructions

1. 1 Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
2. 2 Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
3. 3 Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
5. 5 Spray pita breads with water and place them straight on the hot pizza stone.
6. 6 Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

By Fioa

Ingredients

• ✓ cornstarch
• white sugar
• semolina flour
• salt
• milk
• egg
• vanilla extract
• butter
• phyllo dough
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
3. 3 Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
4. 4 Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
5. 5 Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
7. 7 Pour custard into the pan.
8. 8 Add the remaining phyllo sheets, one at a time, brushing each with butter.
9. 9 Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
10. 10 When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
11. 11 Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
12. 12 Let cool to room temperature, then cut into 16 squares and serve.

By GapGirl

Ingredients

• ✓ cornstarch
• salt
• garlic powder
• basil
• oregano
• cinnamon
• black pepper
• parsley
• rosemary
• dill weed
• marjoram
• thyme
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

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

Ingredients

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

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

Ingredients

• ✓ cornstarch
• chicken broth
• egg
• green onion

Instructions

1. 1 In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. 2 Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

By Patsy

Ingredients

• ✓ cornstarch
• chicken stock
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
3. 3 Cook over medium heat, stirring constantly, until bubbling, about 5 minutes.
4. 4 Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

By LADYSLEW

Ingredients

• ✓ cornstarch
• water
• sour cherry
• white sugar

Instructions

1. 1 Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
2. 2 Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.

By Bakerette87

Ingredients

• ✓ cornstarch
• brandy
• mixed berry
• white sugar
• honey

Instructions

1. 1 Dissolve cornstarch in brandy in a small bowl and set aside.
2. 2 Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

By Nathan Plesnicher

Ingredients

• ✓ cornstarch
• sugar
• milk
• egg
• butter
• vanilla extract

Instructions

1. 1 Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk.
2. 2 Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture.
3. 3 Microwave on High until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. Whisk in butter and vanilla. Serve warm.

By Marsha

Ingredients

• ✓ cornstarch
• tart cherry
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
3. 3 Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
4. 4 Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

By mrsC