Type what you have

Ingredients

• ✓ cornstarch
• ground beef
• onion
• beef bouillon granules
• water
• water
• pastry

Instructions

1. 1 Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
2. 2 Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
3. 3 Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Roll out pastry to fit a 9-inch pie plate.
6. 6 Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
7. 7 Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

By Karen Barbour

Ingredients

• ✓ cornstarch
• gruyere cheese
• emmental cheese
• garlic
• white wine
• french bread
• potato
• cornichon
• pearl onion

Instructions

1. 1 Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
2. 2 Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
3. 3 Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

By Diana Moutsopoulos

Ingredients

• ✓ cornstarch
• olive oil
• all-purpose flour
• beef chuck
• carrot
• potato
• onion
• garlic
• beef broth
• tomato paste
• irish stout beer
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned.
3. 3 Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.
4. 4 Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.

By ONEHOTMAMA9

Ingredients

• ✓ cornstarch
• chicken broth
• couscous
• olive oil
• chicken breast
• salt
• black pepper
• carrot
• jalapeno pepper
• zucchini
• green onion
• ginger root
• curry powder
• coriander seed

Instructions

1. 1 Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
3. 3 Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.
4. 4 Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.

By Julianne Ture

Ingredients

• ✓ cornstarch
• vegetable oil
• beef pot roast
• dijon mustard
• brown sugar
• garlic
• nutmeg
• onion
• beer
• beef stock
• salt
• black pepper
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side.
3. 3 Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast; season with salt and black pepper. Cover the Dutch oven.
4. 4 Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
5. 5 While the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter.

By barb

Ingredients

• ✓ cornstarch
• chicken broth
• mushroom
• chicken
• soy sauce
• chile-garlic paste
• garlic
• firm tofu
• bamboo shoot
• white vinegar
• white pepper
• water
• egg
• green onion
• sesame oil

Instructions

1. 1 Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
2. 2 Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
3. 3 Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

By Kevin

Ingredients

• ✓ cornstarch
• egg
• bread crumb
• flour
• salt
• pepper
• pork steak
• vegetable oil
• onion
• mushroom
• water
• beef bouillon
• sour cream

Instructions

1. 1 Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
2. 2 Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.
4. 4 Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.
5. 5 Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.

By DSPIRAL73

Ingredients

• ✓ cornstarch
• dijon mustard
• round steak
• onion
• paprika
• salt
• black pepper
• bacon
• canola oil
• beef broth
• water
• water
• sour cream

Instructions

1. 1 Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.
2. 2 Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
3. 3 Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
4. 4 Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
5. 5 Stir in sour cream; return rolls to the sauce and serve immediately.

By DebbyO

Ingredients

• ✓ cornstarch
• water
• chourico sausage
• potato
• cabbage
• carrot
• onion
• celery
• mixed vegetable
• parsley
• garlic powder
• celery salt
• red pepper
• water

Instructions

1. 1 Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.

By Colleen Volcjak

Ingredients

• ✓ cornstarch
• vegetable oil
• beef stew meat
• bacon
• onion
• celery
• seasoning salt
• worcestershire sauce
• beef broth
• egg noodle
• butter
• mushroom
• water
• sour cream

Instructions

1. 1 In a large Dutch oven heat oil over high heat and brown cubed stew meat. Remove from pan. In the same pan, sauté bacon, onion, and celery until onions are translucent and bacon is fully cooked. Return browned stew meat to the pan.
2. 2 Stir in seasoning salt, Worcestershire sauce, and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
3. 3 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
4. 4 In a skillet, melt butter over medium heat and sauté mushrooms for 3 to 4 minutes. Add mushrooms to meat mixture.
5. 5 Bring meat mixture to a boil. Mix together cornstarch and water, and stir into meat mixture; stirring constantly. Stir in sour cream until creamy serve over egg noodles.

By KARENA BINKLEY

Ingredients

• ✓ cornstarch
• pork loin roast
• salt
• black pepper
• paprika
• caraway seed
• grainy mustard
• vegetable oil
• onion
• carrot
• celeriac
• spring onion
• water
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
3. 3 Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
4. 4 Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
5. 5 Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
6. 6 Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
7. 7 Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

By Allrecipes Member

Ingredients

• ✓ cornstarch
• butter
• olive oil
• onion
• garlic
• all-purpose flour
• dill seed
• tarragon leaf
• black pepper
• chicken broth
• cabbage
• corned beef
• half-and-half
• cream cheese
• water

Instructions

1. 1 Melt butter with olive oil in a large stockpot over medium heat. Cook and stir onion and garlic in hot butter-oil until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
2. 2 Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Stir in half-and-half and continue to cook just until soup is warm but not boiling, about 5 minutes.
3. 3 Meanwhile, melt cream cheese in a small saucepan over low heat until creamy, 2 to 3 minutes. Whisk together cornstarch and water in a small bowl until smooth; stir into melted cream cheese until well combined.
4. 4 Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

By HomerSoda

Ingredients

• ✓ cornstarch
• parsley
• greek yogurt
• rosemary
• soy sauce
• beef broth
• worcestershire sauce
• black pepper
• salt
• garlic powder
• milk
• egg
• panko bread crumb
• ground pork
• ground sirloin
• sweet onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
3. 3 Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
5. 5 Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
6. 6 Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.

By Ms Chef Esh

Ingredients

• ✓ cornstarch
• egg
• puff pastry
• water
• bay leaf
• thyme
• beef stock
• irish stout beer
• all-purpose flour
• sugar
• garlic
• crimini mushroom
• carrot
• onion
• bacon
• beef stew meat
• olive oil

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.
2. 2 Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
5. 5 Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.

By Melanie Booth

Ingredients

• ✓ cornstarch
• chicken thigh
• salt
• black pepper
• olive oil
• onion
• garlic
• chicken stock
• paprika
• salt
• black pepper
• bay leaf
• egg noodle
• water
• heavy cream
• sour cream

Instructions

1. 1 Pat chicken dry; season with salt and pepper.
2. 2 Turn on a multifunctional pressure cooker such as Instant Pot. Select the Sauté function. Heat olive oil. Add chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
3. 3 Add onion and garlic to the pot. Sauté, frequently stirring until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf. Mix with a wooden spoon. Return chicken to the pot.
4. 4 Close and lock the lid. Set the steam release valve to the sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Immediately release the pressure manually, about 5 minutes. Select the Sauté function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off the heat.

By Tom G

Ingredients

• ✓ cornstarch
• parsley
• water
• carrot
• potato
• nutmeg
• sugar
• bay leaf
• beef broth
• flour
• caraway seed
• pepper
• salt
• beef stew meat
• onion
• garlic
• canola oil

Instructions

1. 1 Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
2. 2 Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
3. 3 Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.

By TasteKing

Ingredients

• ✓ cornstarch
• chicken wing
• seafood seasoning
• butter

Instructions

1. 1 Place wings in a large bowl. Add 1 tablespoon seafood seasoning and massage into wings until evenly coated. Add cornstarch and toss to coat. Place wings on a baking sheet and let rest for 10 minutes while the grill is preheating.
2. 2 Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
3. 3 Place wings directly onto the grate of the preheated grill and cook over indirect heat for 10 minutes. Flip the wings and cook 10 minutes more over indirect heat. Transfer wings to a baking sheet to rest.
4. 4 Meanwhile, melt butter in a small saucepan over medium heat. Add remaining 1 tablespoon of seafood seasoning and cook until seasoning is incorporated into the butter, about 3 minutes.
5. 5 Place wings in a large bowl. Drizzle seasoned butter over the wings and toss to coat. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ cornstarch
• baby carrot
• butter
• honey

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
2. 2 While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
3. 3 Pour glaze over cooked carrots and toss to coat. Serve immediately.

By Sarah Stephan

Ingredients

• ✓ cornstarch
• corn
• heavy cream
• salt
• sugar

Instructions

1. 1 Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.

By RLSTANFIELD

Ingredients

• ✓ cornstarch
• ketchup
• bourbon
• apple cider
• black pepper

Instructions

1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Ingredients

• ✓ cornstarch
• chuck roast
• garlic
• coffee
• water

Instructions

1. 1 Using a sharp knife, make five deep slits around the top and side of roast. Push one garlic clove into each slit.
2. 2 Place roast in a slow cooker and pour coffee over top. Cover and cook on Low until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C), 6 to 8 hours.
3. 3 Transfer roast to a serving platter. Pour drippings into a small saucepan over medium-low heat. Whisk water and cornstarch together in a small bowl; slowly pour into drippings and cook, stirring constantly, until thickened, 3 to 5 minutes. Serve with roast.

By karela

Ingredients

• ✓ cornstarch
• vegetable oil
• chicken breast
• salt
• garlic powder
• black pepper
• cayenne pepper

Instructions

1. 1 Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
2. 2 Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
3. 3 Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
4. 4 Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.

By Tuny

Ingredients

• ✓ cornstarch
• shrimp
• water
• egg
• bread crumb
• oil

Instructions

1. 1 Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
2. 2 In a large bowl, pour in water and mix in cornstarch and eggs.
3. 3 Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
4. 4 Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

By Joy Fleming

Ingredients

• ✓ cornstarch
• ham
• brown sugar
• mustard powder
• cinnamon
• scotch whiskey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Set the ham with the flat side down in a large roasting pan. In a small bowl, stir together the brown sugar, cornstarch, mustard, cinnamon and Scotch. Brush some of the mixture onto the ham, reserve the rest for basting.
3. 3 Bake in the preheated oven, basting every 20 minutes, for 2 hours. Remove from the oven and cover loosely with aluminum foil. Let stand for 15 minutes before removing the foil and serving. This ham is delicious served warm, at room temperature or even cold.

By Mazzeppa

Ingredients

• ✓ cornstarch
• carrot
• sugar
• salt
• ginger
• orange juice
• butter

Instructions

1. 1 Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
2. 2 Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

By larkspur

Ingredients

• ✓ cornstarch
• chicken wing
• seafood seasoning
• black pepper
• butter
• seafood seasoning

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place chicken wings in a large bowl and toss with 2 tablespoons Old Bay® seasoning and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
3. 3 Fry in the preheated air fryer for 10 minutes, shake the basket, and fry an additional 8 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 5 to 6 more minutes.
4. 4 Meanwhile, combine butter and 1 teaspoon Old Bay® seasoning for sauce in a small saucepan. Bring to a boil over medium heat, stirring constantly.
5. 5 Dip each wing in the sauce. Serve with remaining sauce on the side.

By Yoly

Ingredients

• ✓ cornstarch
• chicken breast
• chicken broth
• apricot preserves
• soy sauce
• water

Instructions

1. 1 Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
2. 2 Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
3. 3 Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

By M. Burton

Ingredients

• ✓ cornstarch
• pork loin roast
• butter
• white vinegar
• maple syrup
• brown sugar

Instructions

1. 1 Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
3. 3 Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

By missdixie

Ingredients

• ✓ cornstarch
• firm tofu
• oil
• green onion
• hoisin sauce

Instructions

1. 1 Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. 2 Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. 3 Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

By SMACPRODUCTIONS

Ingredients

• ✓ cornstarch
• baby carrot
• water
• apricot preserves
• apricot
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM