Type what you have

Ingredients

• ✓ cornstarch
• zucchini
• canola oil
• egg
• vanilla extract
• sugar
• rice flour
• sweet rice flour
• tapioca starch
• baking powder
• cinnamon
• baking soda
• xanthan gum
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Ingredients

• ✓ cornstarch
• cocoa powder
• white sugar
• milk
• milk

Instructions

1. 1 Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer.
2. 2 Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.

By nikwik

Ingredients

• ✓ cornstarch
• whole milk
• white sugar
• salt
• bittersweet chocolate

Instructions

1. 1 Bring 2 1/4 cups cold milk just to a boil in a medium-sized saucepan over medium heat.
2. 2 While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly, until mixture is very thick. Remove from heat.
3. 3 Place chocolate into a large bowl.
4. 4 Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
5. 5 Stir chocolate mixture into cornstarch-milk mixture. Force through a fine mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in the refrigerator until cold, at least 1 1/2 hours.
6. 6 Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and place in the freezer if not serving immediately.

By fioremarie

Ingredients

• ✓ cornstarch
• strawberry
• white sugar
• salt
• water
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Place berries in the bowl of a food processor and puree until smooth.
3. 3 Transfer pureed strawberry mixture into a large saucepan over medium heat. Add sugar and salt; stir until dissolved and bring to a simmer.
4. 4 Whisk cornstarch and cold water together in a small bowl until smooth; stir into simmering strawberry mixture. Remove the saucepan from heat, stir in lemon juice, and allow to cool slightly. Refrigerate strawberry mixture until cold, about 2 hours.
5. 5 Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes.
6. 6 Serve and enjoy!

By Dana H.

Ingredients

• ✓ cornstarch
• skim milk
• white sugar
• cocoa powder
• instant espresso powder
• vanilla extract
• salt

Instructions

1. 1 Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
2. 2 Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
3. 3 Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
4. 4 Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

By Allison

Ingredients

• ✓ cornstarch
• egg
• water
• bread crumb
• garlic salt
• all-purpose flour
• oil
• mozzarella cheese stick

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk eggs and water together in a small bowl. Combine bread crumbs and garlic salt in a medium bowl. Whisk flour and cornstarch together in a third bowl. Heat oil in a deep fryer or large, heavy saucepan to 365 degrees F (185 degrees C).
3. 3 Dredge 1 mozzarella stick in flour mixture; shake off excess. Dip into egg mixture; allow excess to drip off. Press into bread crumbs to coat; repeat dipping in egg and bread crumbs to create a double coating. Place breaded mozzarella stick on a parchment-lined baking sheet. Repeat with remaining mozzarella sticks.
4. 4 Freeze until firm to help coating set and prevent cheese from oozing during frying, about 45 minutes.
5. 5 Carefully lower frozen mozzarella sticks, in batches of 3 to 4 at a time, into the hot oil using a spider spoon or tongs. Fry until golden brown, 1 to 2 minutes, flipping occasionally for even color. Avoid overcrowding the pan to maintain oil temperature. Transfer fried mozzarella sticks with a spider spoon or tongs to paper towels; drain. Repeat with remaining mozzarella sticks.
6. 6 Serve hot and enjoy!

By Nanci Renn

Ingredients

• ✓ cornstarch
• fettuccine noodle
• olive oil
• butter
• mushroom
• chicken stock
• white wine
• garlic
• italian seasoning
• salt
• sour cream
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add fettuccine and olive oil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, melt butter in a skillet over low heat. Add mushrooms and cook, stirring occasionally, until soft and dark. Stir in stock, white wine, garlic, Italian seasoning, and salt. Increase heat to medium and cook, stirring constantly, for about 5 minutes.
3. 3 Reduce heat to low and stir in sour cream until smooth. Stir in cornstarch and simmer until thickened, about 1 minute. Stir in fettuccine or spoon sauce over servings of pasta. Top with Parmesan cheese.

By Steph477

Ingredients

• ✓ cornstarch
• butter
• garlic
• shallot
• beef broth
• jalapeno pepper
• red chili pepper
• tomato
• basil
• white wine
• light cream
• mussel

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
2. 2 Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

By Gisela

Ingredients

• ✓ cornstarch
• chicken broth
• garlic
• artichoke heart
• lemon juice
• caper
• butter
• water

Instructions

1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Ingredients

• ✓ cornstarch
• butter
• salmon
• leek
• red onion
• garlic
• light cream
• sour cream
• lemon zest
• black pepper
• paprika
• fettuccine noodle
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

By Annas Kuori

Ingredients

• ✓ cornstarch
• celery
• green bell pepper
• red bell pepper
• yellow bell pepper
• carrot
• basil
• oregano
• thyme
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• red wine

Instructions

1. 1 Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
2. 2 Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
3. 3 Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
4. 4 Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

By MartyRiv

Ingredients

• ✓ cornstarch
• chicken leg quarter
• rosemary
• garlic
• salt
• pepper
• beer
• olive oil
• yellow onion

Instructions

1. 1 Combine chicken, 1 tablespoon rosemary, garlic, salt, and pepper in a large bowl; pour beer over top. Cover and marinate in the refrigerator for at least 30 minutes.
2. 2 Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over chicken to coat it completely. Reserve marinade.
3. 3 Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Sauté until onion is tender and translucent, about 5 minutes.
4. 4 Pour remaining marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in remaining 1 tablespoon rosemary. Lower the heat and simmer until sauce has reduced and thickened and chicken is no longer pink inside, about 15 minutes. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ cornstarch
• whole wheat fettucine
• nutmeg
• butter
• garlic
• chicken broth
• parmigiano-reggiano cheese
• greek yogurt
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
2. 2 While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
3. 3 Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
4. 4 Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

By Teresa

Ingredients

• ✓ cornstarch
• ✓ cornstarch
• brown sugar
• salt
• water
• butter
• heavy cream
• milk
• egg
• egg yolk
• rum

Instructions

1. 1 Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off the heat.
2. 2 Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
3. 3 Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of hot cream mixture to temper egg mixture. Whisk egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until mixture thickens, about 2 minutes.
4. 4 Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
5. 5 Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

By John Mitzewich

Ingredients

• ✓ cornstarch
• veal medallion
• all-purpose flour
• butter
• olive oil
• salt
• pepper
• marsala wine
• water

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
2. 2 Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
3. 3 Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
4. 4 Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
5. 5 Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

By saretta

Ingredients

• ✓ cornstarch
• cream cheese
• ricotta cheese
• egg
• white sugar
• butter
• flour
• lemon juice
• vanilla extract
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
3. 3 Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.
4. 4 Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.
5. 5 Stir in sour cream and pour into the prepared pan.
6. 6 Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
7. 7 Cool cheesecake completely in the refrigerator before serving.

By April Caudle

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
• egg
• bread crumb
• veal scaloppini
• olive oil
• lemon juice
• white wine
• chicken broth
• garlic pepper
• lemon pepper
• heavy cream

Instructions

1. 1 Put egg and breadcrumbs in two separate shallow bowls. Dip veal into beaten egg, then press into breadcrumbs. Gently shake off excess, and set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini and cook until golden brown on both sides and no longer pink on the inside, 3 to 4 minutes per side. Remove to a paper-towel-lined plate. Tent lightly with foil to keep warm.
3. 3 Add lemon juice and white wine to the skillet. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve cornstarch in 2 tablespoons chicken broth and set aside. Add remaining chicken broth, garlic pepper, and lemon pepper to the skillet. Bring to a boil.
4. 4 Stir in dissolved cornstarch, and cook until sauce thickens, about 1 minute. Remove sauce from heat, then whisk in heavy cream. Place veal on a serving platter, top with sauce, and serve.

By tlthompson

Ingredients

• ✓ cornstarch
• roasted red pepper
• chicken broth
• parmesan cheese
• cilantro
• jalapeno pepper
• garlic
• angel hair pasta
• olive oil
• salmon
• cilantro
• chive

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Purée roasted red peppers in a food processor; transfer to a cold large skillet.
3. 3 Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeño pepper, and garlic into red pepper purée until well combined. Bring to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep sauce warm.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
5. 5 Cook salmon, skin-side up, on the preheated grill until skin begins to loosen, about 5 minutes. Peel off skin, flip salmon, and continue cooking until salmon flakes easily with a fork, about 5 minutes.
6. 6 Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

By David Van Klinken

Ingredients

• ✓ cornstarch
• butter
• mushroom
• all-purpose flour
• garlic powder
• salt
• black pepper
• chicken
• bacon
• water
• marsala wine

Instructions

1. 1 Melt 1 tablespoon butter in a medium skillet. Add mushrooms; cook until soft. Transfer to a small bowl; cover.
2. 2 Whisk flour, garlic powder, salt, and black pepper together in a shallow dish or bowl. Dredge chicken in flour mixture; shake off excess.
3. 3 Cook bacon in the same skillet over low heat until cooked but not crisp. Add 2 tablespoons butter to the skillet; melt. Add chicken; cook over medium heat, 2 minutes per side, adding remaining 1 tablespoon butter as needed to prevent burning.
4. 4 Transfer chicken to a plate; cover with aluminum foil and keep warm. Slowly whisk water into cornstarch in a medium bowl; whisk in Marsala. Add cornstarch mixture and reserved mushrooms to the skillet; heat until sauce begins to boil and thickens. Top chicken with sauce to serve.

By CMITCHEL97

Ingredients

• ✓ cornstarch
• olive oil
• garlic
• all-purpose flour
• salt
• black pepper
• chicken breast
• white mushroom
• marsala wine
• water
• parsley

Instructions

1. 1 Stir oil and garlic together in the bowl of a slow cooker.
2. 2 Mix flour, salt, and pepper together in a large resealable plastic bag. Add chicken to the bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken into the slow cooker, then add mushrooms.
3. 3 Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into the slow cooker over chicken and mushrooms.
4. 4 Cover and cook on Low until sauce thickens and chicken is no longer pink in the center and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 If the sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into the slow cooker. Cover and cook on High until thickened, about 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

By mstina330

Ingredients

• ✓ cornstarch
• olive oil
• onion
• celery
• garlic
• carrot
• chicken breast
• chicken broth
• potato gnocchi
• baby spinach
• water
• half-and-half
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
3. 3 Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.
4. 4 Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.

By Christina

Ingredients

• ✓ cornstarch
• farfalle pasta
• heavy cream
• asiago cheese
• chicken bouillon
• water
• vegetable oil
• chicken breast
• butter
• prosciutto
• mushroom
• garlic
• parsley flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat 2 cups cream in a medium saucepan to a simmer, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set sauce aside.
3. 3 Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer chicken to a plate; set aside.
4. 4 Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.
5. 5 Return sauce to the heat; stir in remaining ¼ cup cream and parsley flakes until heated through.
6. 6 Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine and serve.

By THENEWTRICIA

Ingredients

• ✓ cornstarch
• heavy cream
• asiago cheese
• chicken bouillon
• water
• sun-dried tomato
• bow tie pasta
• bacon
• butter
• red onion
• garlic
• chicken breast
• green onion
• parsley

Instructions

1. 1 Heat 2 cups cream in a large saucepan over medium heat until just bubbling. Watch carefully to ensure that it doesn't boil over. Whisk in Asiago cheese and bouillon until cheese is melted and bouillon is dissolved. Add cornstarch mixture; simmer until sauce is thickened, stirring constantly. Mix in sun-dried tomatoes. Set Asiago cream sauce aside or cover and refrigerate for later use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside.
4. 4 Melt butter in a large saucepan over medium heat. Sauté red onion in hot butter until soft and translucent. Add crumbled bacon and garlic; cook and stir for 2 minutes. Add chicken, green onion, and remaining 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce and cook until mixture is heated through.
5. 5 Add cooked pasta to the saucepan; toss until evenly coated. Sprinkle with parsley to serve.

By Michelle

Ingredients

• ✓ cornstarch
• linguine pasta
• olive oil
• garlic
• squid
• white wine
• cherry pepper
• cream
• basil
• red pepper flakes
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic, cook and stir until golden brown. Add squid; cook until it turns white. Stir in white wine and cherry peppers; bring to a simmer and cook until wine is reduced by half, about 3 minutes.
3. 3 Stir cornstarch into cream in a small bowl, then add to simmering calamari mixture; season with basil, pepper flakes, salt, and black pepper. Stir until sauce is thickened.
4. 4 Add linguine to sauce; toss until evenly coated. Sprinkle with Parmesan cheese.

By NUKA1

Ingredients

• ✓ cornstarch
• penne pasta
• chicken broth
• olive oil
• garlic
• chicken breast
• onion
• green bell pepper
• red bell pepper
• tomato
• oregano
• basil
• white wine
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
2. 2 Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
3. 3 Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

By Jeanine Farrar Bubick

Ingredients

• ✓ cornstarch
• paprika
• black pepper
• veal stew meat
• olive oil
• onion
• carrot
• celery
• thai chile pepper
• garlic
• vegetable broth
• white wine
• yukon gold potato
• tomato
• pea
• bay leaf
• water

Instructions

1. 1 Mix together cornstarch, paprika, and pepper in a large bowl. Pat veal chunks dry and toss them with seasoned cornstarch to coat. Transfer coated veal chunks to a plate and set aside leftover seasoned cornstarch.
2. 2 Heat olive oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and cook until browned on all sides. Reduce heat slightly and add onion, carrot, celery, and chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
3. 3 Pour in broth and wine. Deglaze the pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
4. 4 Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep stew from burning, but don't let it get soupy. Add leftover seasoned cornstarch if stew needs thickening at the end.

By Buckwheat Queen

Ingredients

• ✓ cornstarch
• butter
• mushroom
• onion
• garlic
• marsala wine
• chicken stock
• brown sugar
• lemon juice
• molasses
• corn syrup
• water
• olive oil
• chicken breast
• green onion

Instructions

1. 1 Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.
2. 2 Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.
3. 3 Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.
4. 4 Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.
5. 5 Drizzle Marsala sauce over chicken breasts; garnish with green onion.

By WyOldtimer

Ingredients

• ✓ cornstarch
• egg
• milk
• all-purpose flour
• salt
• paprika
• chicken breast
• butter
• mushroom
• onion
• chicken broth
• white wine
• lemon juice
• parsley

Instructions

1. 1 Mix egg and milk together in a shallow bowl. Mix flour, salt, and paprika together in a second shallow bowl. Dip chicken into egg mixture, then lift up so excess egg drips back into the bowl. Press into flour mixture to coat both sides.
2. 2 Melt butter in a large skillet over medium-high heat. Add chicken and sauté until golden brown, 2 to 3 minutes per side. Add mushrooms and onion; sauté for 3 to 5 minutes.
3. 3 Mix broth, wine, lemon juice, and cornstarch together in a medium bowl; pour over chicken and mushrooms. Reduce the heat to medium-low and simmer until chicken is cooked through and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with parsley and serve.

By Karen

Ingredients

• ✓ cornstarch
• all-purpose flour
• baking powder
• salt
• sugar
• margarine
• egg
• milk
• vanilla extract
• white sugar
• egg yolk
• milk
• butter
• margarine
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
2. 2 Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
3. 3 In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
5. 5 Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

By WestCoastMom