Type what you have

Ingredients

• ✓ cornstarch
• beet
• white vinegar
• white sugar
• salt

Instructions

1. 1 Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

By Shearyah Hawkins

Ingredients

• ✓ cornstarch
• extra-firm tofu
• self-rising flour
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Drain tofu, place on a plate, and stack heavy plates on top of tofu to drain any remaining moisture, about 15 minutes. Slice into 24 bite-sized pieces.
2. 2 Combine flour, cornstarch, salt, and pepper in a large resealable plastic bag. Toss tofu into the bag, seal, and shake to coat. Transfer tofu to a plate, shaking off any excess flour mixture.
3. 3 Pour oil into a skillet over medium-high heat until just smoking. Cook tofu in hot oil, turning often, until golden brown on all sides, about 5 minutes per side.

By Sufia

Ingredients

• ✓ cornstarch
• beet
• brown sugar
• lemon juice
• salt
• green apple

Instructions

1. 1 Combine ½ cup beet liquid, brown sugar, lemon juice, cornstarch, and salt in a large skillet over medium heat; cook and stir until thickened and clear.
2. 2 Stir in beets and apple. Reduce heat to low; gently simmer for 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ cornstarch
• cashew
• water
• nutritional yeast
• mustard
• black pepper

Instructions

1. 1 Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
2. 2 Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
3. 3 Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

By jennyp

Ingredients

• ✓ cornstarch
• cooking spray
• chicken breast
• apple juice
• lemon
• chicken bouillon granules

Instructions

1. 1 Heat skillet sprayed with cooking spray over medium-high heat. Cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Cut chicken into strips.
3. 3 Whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
4. 4 Heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
5. 5 Place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

By NmStutz

Ingredients

• ✓ cornstarch
• ham
• pineapple
• brown sugar
• maple syrup
• water

Instructions

1. 1 Place ham on a trivet and set it inside a multi-functional pressure cooker (such as Instant Pot). Pour crushed pineapple over ham, then sprinkle with brown sugar and drizzle with maple syrup. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for fresh ham or 140 degrees F (60 degrees C) for pre-cooked ham.
3. 3 Remove ham and trivet. Cut ham into slices and place onto a serving plate.
4. 4 Select the Sauté function on the pressure cooker. Mix water and cornstarch together in a small bowl; pour into the cooker and stir to combine with sauce. Bring to a boil; cook and stir until thickened. Pour over ham.

By Brandi Doss Russell

Ingredients

• ✓ cornstarch
• egg
• butter
• white sugar
• milk
• corn
• cream-style corn

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
2. 2 Whisk eggs lightly in a large bowl.
3. 3 Add milk, melted butter, sugar, and cornstarch; whisk until well combined.
4. 4 Stir in drained corn and cream-style corn until fully blended.
5. 5 Pour mixture into the prepared casserole dish.
6. 6 Bake in the preheated oven until golden brown on top, about 1 hour.

By lisa cohen

Ingredients

• ✓ cornstarch
• venison roast
• brown sugar
• apple juice
• soy sauce
• salt
• water

Instructions

1. 1 Cut venison roast in half; rub with brown sugar. Place roast into a slow cooker; add apple juice, soy sauce, and salt. Cover the slow cooker.
2. 2 Cook on Low setting until roast is tender, about 6 hours. Transfer roast to a platter, cover, let stand for 15 minutes, then slice.
3. 3 Meanwhile, pour cooking liquid through a strainer into a medium-sized bowl; discard solids. Return cooking liquid to the slow cooker. Whisk water and cornstarch together until smooth; stir into cooking liquid until combined. Cover the slow cooker.
4. 4 Cook on High until thickened, about 15 minutes. Serve sliced roast with gravy.

By KGora

Ingredients

• ✓ cornstarch
• onion soup mix
• turkey breast
• celery
• onion
• chicken broth
• water

Instructions

1. 1 Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot). Arrange celery and onion over and around turkey. Pour chicken broth over turkey.
2. 2 Seal and lock the lid. Select high/low pressure on the Poultry setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Transfer turkey to a plate and slice; cover to keep warm.
3. 3 Switch to the Sauté setting. Mix together water and cornstarch in a small bowl; stir in a small amount of hot liquid from the pot until combined. Pour back into the pot and whisk until gravy is well thickened, about 3 minutes. Serve gravy alongside sliced turkey.

By Tammy Lynn

Ingredients

• ✓ cornstarch
• sake cooking wine
• brown sugar
• sesame oil
• pork tenderloin
• sesame seed
• butter
• green onion

Instructions

1. 1 Combine sake cooking wine, sugar, sesame oil and cornstarch. Stir to dissolve cornstarch; set aside.
2. 2 Cut pork into 1/2-inch slices; season with salt and pepper to taste. Press half the sesame seeds onto one side of each medallion. Melt butter in 12-inch saute pan. Cook pork, seed side down, over medium-high heat until lightly browned, about 8 minutes. While cooking, press remaining sesame seeds onto tops of medallions. Turn over and continue to cook 4-6 minutes. Increase heat to high, add sauce and cook 2 minutes or until sauce bubbles and thickens slightly. Serve pork medallions drizzled with sake sauce. Sprinkle with any remaining sesame seeds and green onion.

By Holland House

Ingredients

• ✓ cornstarch
• white sugar
• white vinegar
• water
• beet
• butter
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, cornstarch, vinegar, and water in a saucepan. Bring to a boil, and cook for 5 minutes.
3. 3 Add beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt, and pepper, and remove from the heat. Serve warm or chilled.

By Pam Maxson Rodriguez

Ingredients

• ✓ cornstarch
• duck breast
• salt
• cinnamon
• demerara sugar
• red wine
• creme de cassis liqueur
• raspberry

Instructions

1. 1 Preheat the oven to broil. Score duck breasts through the skin and fat, but not into the meat.
2. 2 Heat a large heavy skillet over medium-high heat. Place duck breasts skin side down and cook until the fat renders and the skin is browned, about 10 minutes. Drain most of the fat from the pan. Return duck to the skillet, skin side up, and cook until firm and nearly cooked through, about 10 minutes more. Transfer duck breasts to a baking sheet. Mix sea salt, cinnamon, and demerara sugar in a small bowl; sprinkle evenly over the duck skin.
3. 3 Whisk red wine, crème de cassis, and cornstarch in a small bowl until smooth. Pour into the skillet and simmer until thickened, about 3 minutes, stirring constantly. Add raspberries and simmer until heated through, about 1 minute.
4. 4 Broil duck breasts, skin side up, until the sugar begins to caramelize, about 1 minute. Slice duck thinly across the grain. Spoon raspberry sauce over the top and serve warm.

By Wynne

Ingredients

• ✓ cornstarch
• olive oil
• pork tenderloin
• greek seasoning
• salt
• black pepper
• apple juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
2. 2 Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
5. 5 Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

By Misty Noelle

Ingredients

• ✓ cornstarch
• salt
• paprika
• mustard
• black pepper
• chicken breast
• popcorn
• egg
• butter flavored cooking spray

Instructions

1. 1 Combine cornstarch, salt, paprika, ground mustard, and black pepper in a large resealable plastic bag. Add ½ chicken pieces to the bag, seal the bag, shake, and set aside while air fryer is preheating, 5 minutes.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
3. 3 Meanwhile, place popcorn in the bowl of a food processor; pulse until reaches crumb-like consistency. Place crumbs in a separate resealable plastic bag.
4. 4 Dip seasoned chicken pieces in beaten eggs, then add to popcorn crumbs; shake to coat.
5. 5 Place coated chicken in air fryer basket; lightly coat with cooking spray. Cook, in batches if needed, for 8 minutes. Flip chicken, coat with cooking spray, and cook for 6 minutes more.
6. 6 Transfer chicken to a paper towel lined plate using tongs. Repeat coating and cooking with remaining chicken pieces. Serve with your favorite dipping sauce.

By Soup Loving Nicole

Ingredients

• ✓ cornstarch
• butter
• cayenne pepper
• milk
• cheddar cheese
• potato
• parmesan cheese
• paprika

Instructions

1. 1 Line a large microwave- and oven-safe casserole dish with parchment.
2. 2 Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
3. 3 Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
4. 4 Microwave, covered, on high for 10 minutes.
5. 5 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

By Marcia

Ingredients

• ✓ cornstarch
• cauliflower
• milk
• butter
• salt
• pepper
• water

Instructions

1. 1 Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water.
2. 2 Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
3. 3 Mix water and cornstarch in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until mixture starts to thicken, about 5 minutes. Check seasoning and serve hot.

By hillary625

Ingredients

• ✓ cornstarch
• ham
• clove
• strawberry pie filling
• brown sugar
• mustard
• pineapple
• toothpick

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour 1 inch of water into a baking dish.
2. 2 Place ham flat-side down into the baking dish. Slice diagonal squares over the top. Insert cloves into the diagonal points.
3. 3 Combine pie filling, brown sugar, and mustard in a bowl, mashing the strawberries as you stir.
4. 4 Mix 2 tablespoons pineapple juice from the can with cornstarch in a separate bowl; add to the strawberry mixture. Stir; final texture should be fairly thick. Spread mixture over the ham. Pour remaining pineapple juice on top, taking care not to rinse off the glaze. Tent ham with aluminum foil to help retain moisture.
5. 5 Bake in the preheated oven, basting ham occasionally with the juices, until an instant-read thermometer inserted near the bone reads at least 130 degrees F (54 degrees C), 1 hour 45 minutes to 2 hours.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Anchor pineapple slices with toothpicks onto ham. Broil in the oven until slightly browned, about 10 minutes.
8. 8 Remove ham from oven and let rest for 15 minutes before slicing from the smallest end to the center.

By Pat

Ingredients

• ✓ cornstarch
• butter
• shrimp
• garlic powder
• water
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
2. 2 Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.

By Swanky Jay

Ingredients

• ✓ cornstarch
• chicken broth
• green onion
• water
• soy sauce
• white sugar
• egg
• water

Instructions

1. 1 Heat chicken broth in a large pot over medium-high heat; stir in green onions.
2. 2 Whisk 1/3 cup cold water, cornstarch, soy sauce, and sugar together in a bowl until smooth; stir into broth. Bring broth mixture to a boil; simmer for 1 minute, then reduce heat to medium-low.
3. 3 Whisk eggs and remaining 2 tablespoons cold water together in a small bowl with a fork; drizzle, a little at a time, from the fork into hot broth. Remove from heat and serve.

By Ava

Ingredients

• ✓ cornstarch
• cream-style corn
• corn
• milk
• egg
• butter
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla together in a bowl; pour into a 2-quart casserole dish.
3. 3 Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

By Michelle Bennett

Ingredients

• ✓ cornstarch
• beef broth
• olive oil
• pork chop
• salt
• black pepper
• onion
• garlic

Instructions

1. 1 Stir together broth and cornstarch in a small bowl until smooth. Set aside.
2. 2 Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Season pork chops with salt and pepper. Cook pork chops in hot oil until well browned on both sides, about 5 minutes. Remove pork chops to a plate and set aside.
3. 3 Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion in hot oil, stirring occasionally, until tender-crisp, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir broth mixture into the skillet. Bring to a boil, stirring until thickened.
4. 4 Return pork chops to the skillet and reduce heat to low. Cover and cook until pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 145 degrees F (63 degrees C).

By Campbell's Kitchen

Ingredients

• ✓ cornstarch
• potato
• green bean
• thyme
• black pepper
• vegetarian worcestershire sauce
• vegetable broth
• parsley

Instructions

1. 1 In a large skillet over medium-high heat, combine potatoes, green beans, thyme, pepper, Worcestershire sauce, and 3/4 cup broth. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until vegetables are tender, 15 to 20 minutes.
2. 2 In a small bowl, blend remaining 1/4 cup broth and cornstarch. Stir in parsley; add to the skillet and cook, stirring constantly, until bubbly and thickened.

By Krista B

Ingredients

• ✓ cornstarch
• butter
• chuck roast
• butter
• salt
• onion
• coffee
• mushroom

Instructions

1. 1 Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside.
2. 2 In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
3. 3 Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
4. 4 To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.

By Arrianna and Tom

Ingredients

• ✓ cornstarch
• chicken thigh
• soy sauce
• ketchup
• honey
• garlic
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Arrange chicken thighs in a single layer in the bottom of a 4-quart slow cooker.
3. 3 Whisk low-sodium soy sauce, ketchup, honey, garlic, and a pinch of salt together in a bowl; pour over chicken thighs.
4. 4 Cover and cook on Low for 4 hours or on High for 2 to 3 hours. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C).
5. 5 Mix cornstarch and water together in a small bowl to make a slurry; stir into the sauce. Cover and cook on High for about 15 minutes more, until sauce thickens slightly.
6. 6 Serve chicken with sauce spooned over the top. Enjoy!

By Myrna

Ingredients

• ✓ cornstarch
• chicken stock
• soy sauce
• garlic
• salt
• black pepper
• sesame oil
• stir-fry vegetable
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
3. 3 Heat sesame oil in a large skillet over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes.
4. 4 Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes.
5. 5 Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

By damialyon

Ingredients

• ✓ cornstarch
• vinegar
• ketchup
• soy sauce
• pineapple
• brown sugar
• salt
• ginger
• pork sparerib

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a saucepan over medium heat, stir together vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
3. 3 Arrange a layer of spareribs in a roasting pan. Pour 1/2 of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
4. 4 Bake in the preheated oven until tender, about 1 1/2 to 2 hours.

By KREED1023

Ingredients

• ✓ cornstarch
• white sugar
• soy sauce
• cider vinegar
• water
• garlic
• ginger
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine sugar, soy sauce, vinegar, cornstarch, cold water, garlic, ginger, and black pepper in a small saucepan over low heat; simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
3. 3 Place chicken thighs in the prepared baking dish; brush both sides of each thigh with teriyaki sauce. Reserve any extra sauce for basting.
4. 4 Bake in the preheated oven for 30 minutes.
5. 5 Flip chicken; brush with sauce. Continue baking, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 minutes more.
6. 6 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ cornstarch
• cooking spray
• purple yam
• brown sugar
• butter
• vanilla extract
• salt
• water
• coconut

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Place one layer of yam slices in the prepared slow cooker and sprinkle with brown sugar until covered. Repeat layers until all yams are placed in slow cooker.
3. 3 Mix melted butter, vanilla extract, and salt together in a small bowl; pour over yams in the slow cooker.
4. 4 Cook until yams are soft when pricked with a fork, 4 hours on Low or 2 hours on High. Transfer yams to a serving dish.
5. 5 Pour juices from the slow cooker into a small saucepan and heat over medium-low until juices reach a soft boil.
6. 6 Stir together cornstarch and water in a small bowl until smooth; add to the juices in the saucepan and continue to boil, stirring constantly, until sauce has thickened. Pour sauce over yams and sprinkle with shredded coconut.

By Yoly

Ingredients

• ✓ cornstarch
• butter
• ham
• green onion
• pineapple
• pineapple juice
• cider vinegar
• brown sugar
• mustard

Instructions

1. 1 Melt butter in a large skillet over medium heat. Sauté ham, onions, and pineapple chunks in hot butter for about 5 minutes.
2. 2 Combine pineapple juice, vinegar, brown sugar, mustard, and cornstarch in a separate medium bowl; mix well and pour over ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

By Melissa

Ingredients

• ✓ cornstarch
• salt
• black peppercorn
• pork tenderloin chop
• olive oil
• wild blueberry
• balsamic vinegar
• sugar
• water

Instructions

1. 1 Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
2. 2 Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
3. 3 Serve pork with accompanying glaze.

By Baker