Type what you have

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
• milk
• cinnamon stick
• white sugar
• vanilla extract
• water

Instructions

1. 1 Combine milk and cinnamon stick in a saucepan over medium heat. Bring to a boil, stirring constantly to prevent milk from burning on the bottom. Add sugar and stir for 2 minutes. Add vanilla extract and stir for another 2 minutes.
2. 2 Mix water and cornstarch in a small bowl until no lumps remain. Pour into the boiling milk and stir until thick, about 8 minutes.

By MELISSAA88

Ingredients

• ✓ cornstarch
• pie crust
• semi-sweet chocolate chip
• strawberry
• sugar
• lemon juice
• ginger ale

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Roll out pastry dough to fit a 9-inch deep-dish pie plate; press into pie plate. Prick bottom and sides of dough with a fork.
3. 3 Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
4. 4 Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate on bottom and up sides of pie crust; freeze to harden, about 30 minutes.
5. 5 Place prettiest strawberry, cut-side down, in center of crust. Arrange as many strawberries as possible in a single layer around center strawberry, radiating from center outwards to crust sides.
6. 6 Mash remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
7. 7 Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into mashed strawberry mixture. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 12 to 14 minutes. Cool, about 5 minutes.
8. 8 Spoon strawberry sauce over strawberries in pie shell. Chill in the refrigerator until pie sets, 8 hours to overnight.

By jenni lmh

Ingredients

• ✓ cornstarch
• white corn
• water
• milk
• sugar
• vanilla extract
• salt

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until puréed. Strain the mixture into a bowl using a fine-mesh strainer; discard the solids. Run liquid once more through a clean strainer.
3. 3 Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.
4. 4 Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.

By POSTRES de La Cipota

Ingredients

• ✓ cornstarch
• water
• cinnamon
• hot chocolate tablet
• water
• evaporated milk
• white sugar

Instructions

1. 1 Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
2. 2 Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
3. 3 Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

By naedwards

Ingredients

• ✓ cornstarch
• white sugar
• all-purpose flour
• cream cheese
• cottage cheese
• butter
• egg
• lemon juice
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9-inch springform pan.
2. 2 Mix together sugar, cornstarch, and flour; set aside.
3. 3 Combine cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in softened butter. Gradually add sugar mixture, beating until combined.
4. 4 Add eggs one at a time, blending well and scraping down the bowl after each addition. Stir in lemon juice and vanilla and mix just until smooth. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven for 1 hour and 10 minutes.
6. 6 Turn off the oven; let cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

By MISS ALIX

Ingredients

• ✓ cornstarch
• cream of tartar
• heavy cream
• almond extract
• egg
• sugar
• milk
• honey
• almond
• milk
• confectioners' sugar
• butter
• butter
• milk
• salt
• white sugar
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

Ingredients

• ✓ cornstarch
• water
• water
• peanut butter
• soy sauce
• brown sugar
• white vinegar
• sesame oil
• peanut
• mint

Instructions

1. 1 Dissolve cornstarch in cold water.
2. 2 Whisk warm water, peanut butter, soy sauce, brown sugar, vinegar, and sesame oil together in a small saucepan over medium heat. Bring to a simmer, then cook, whisking constantly, until sugar has dissolved, 1 to 2 minutes. Stir in the cornstarch mixture and simmer until thick, 1 to 2 minutes.
3. 3 Spoon sauce into a serving bowl and garnish with peanuts and mint. Serve warm.

By LucyDelRey

Ingredients

• ✓ cornstarch
• glutinous white rice
• coconut milk
• sugar
• sugar
• salt
• mango

Instructions

1. 1 Cover rice with several inches of fresh water in a microwave-safe bowl; let stand for 30 minutes. Drain off water so rice is covered by 1/4 inch of water.
2. 2 Microwave rice, covered, on High until water is mostly absorbed but rice is still wet, about 10 minutes; stir and cook until almost dry, 4 minutes more.
3. 3 Combine 1/2 coconut milk and 1 cup sugar in a bowl, stirring until sugar dissolved. Pour over rice; stir until rice coated. Cover and let rice stand at room temperature for 20 minutes.
4. 4 Pour remaining 1/2 can coconut milk into a saucepan; whisk in remaining 1 tablespoon sugar, cornstarch, and salt until smooth. Bring mixture to a simmer over medium heat, whisking constantly; simmer until thickened, about 2 minutes. Remove from heat; cool.
5. 5 Scoop rice into individual serving bowls; top each serving with about 2 tablespoons coconut sauce and several mango pieces.

By u812gosh

Ingredients

• ✓ cornstarch
• rice noodle
• broccoli
• vegetable oil
• garlic
• rib-eye steak
• water
• oyster sauce
• soy sauce
• fish sauce
• sugar
• salt
• black pepper
• egg

Instructions

1. 1 Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
2. 2 Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
3. 3 Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
4. 4 Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

By Lynda Q

Ingredients

• ✓ cornstarch
• chicken wing
• chicken broth
• white sugar
• fish sauce
• garlic
• jalapeno pepper
• paprika
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
3. 3 In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

By Lauren Billings

Ingredients

• ✓ cornstarch
• olive oil
• chicken breast
• red curry paste
• zucchini
• red bell pepper
• carrot
• onion
• coconut milk
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. 2 Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

By THEKNACKEREDCHEF

Ingredients

• ✓ cornstarch
• cooking oil
• garlic
• onion
• baby corn
• mushroom
• fish sauce
• soy sauce
• oyster sauce
• water
• red chile pepper
• cilantro

Instructions

1. 1 Heat oil in a large skillet or wok over medium heat. Add garlic; cook and stir until browned, 5 to 7 minutes. Add onion and baby corn; cook until onion translucent, 5 to 7 minutes. Add mushrooms; cook until slightly softened, about 2 minutes. Stir in fish sauce, soy sauce, and oyster sauce until incorporated.
2. 2 Whisk water and cornstarch together in a small bowl until cornstarch dissolved; add to mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish. Garnish with chile pepper and cilantro to serve.

By wiley

Ingredients

• ✓ cornstarch
• curry powder
• curry paste
• coconut milk
• fish sauce
• brown sugar
• chicken stock
• chicken thigh
• pea
• green bell pepper
• carrot
• chicken stock
• pineapple

Instructions

1. 1 Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
2. 2 Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
3. 3 Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

By ainsliek

Ingredients

• ✓ cornstarch
• beef chuck roast
• kosher salt
• black pepper
• canola oil
• massaman curry paste
• beef broth
• coconut cream
• potato
• water
• lime
• jasmine rice
• cashew
• cilantro
• fresno chile
• lime wedge

Instructions

1. 1 Pat beef dry with paper towels, trim, and cut into 1 1/2- to 2-inch pieces. Place in a bowl with 2 tablespoons cornstarch, salt, and pepper; toss to coat beef evenly.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until beef is browned on all sides, about 6 minutes (do not overcrowd the skillet to ensure browning). Repeat process with remaining beef, using any residual oil in the skillet. (Do not wipe skillet clean.) Place browned beef in an ungreased 6-quart slow cooker.
3. 3 Once all beef has been browned, lower heat to medium and add curry paste, stirring to release any browned bits from the skillet. Add beef broth and coconut cream to skillet, stirring to combine ingredients. Pour mixture over beef in slow cooker. Add potatoes to slow cooker; cover and cook on HIGH for 4 hours, or LOW for 6 hours, or until beef is very tender when pierced with a fork.
4. 4 Remove beef and potatoes to a large bowl, and carefully pour liquid from slow cooker into a heatproof glass measuring cup or bowl and allow to stand until fat settles on top of liquid, about 2 minutes. Remove fat from the surface of the liquid with a ladle and discard.
5. 5 Pour remaining liquid into a saucepan and bring to a boil, undisturbed, over medium-high heat. Whisk remaining 1 1/2 tablespoons cornstarch with 2 tablespoons cold water together in a small bowl; add to boiling liquid in saucepan, whisking until mixture thickens, 2 to 5 minutes. Return meat and potatoes to thickened sauce; stir in lime zest and juice.
6. 6 Serve family-style, or place 1/2 cup rice into each of 6 bowls, spoon 1 1/3 cups beef, potatoes, and sauce mixture over rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.

By Karen Rankin

Ingredients

• ✓ cornstarch
• tofu
• vegetable oil
• rice stick noodle
• water
• sriracha hot sauce
• soy sauce
• white sugar
• tamarind concentrate
• red pepper flake
• onion
• egg
• spring onion
• peanut
• lime

Instructions

1. 1 Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. 2 Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 3 Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. 4 Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. 5 Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

By Van Dana

Ingredients

• ✓ cornstarch
• chicken breast
• peanut butter
• chicken broth
• zucchini
• red bell pepper
• soy sauce
• garlic
• sugar
• lime juice
• water
• linguine pasta
• peanut

Instructions

1. 1 Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
2. 2 If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

By Rebekah Rose Hills

Ingredients

• ✓ cornstarch
• shrimp
• carrot
• water chestnut
• cilantro
• egg white
• rice wine vinegar
• hoisin sauce
• sesame oil
• ginger
• fish sauce
• white sugar
• salt
• black pepper
• cooking oil

Instructions

1. 1 Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
2. 2 Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
3. 3 Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
4. 4 Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.

By Rebekah Rose Hills

Ingredients

• ✓ cornstarch
• sugar snap pea
• red bell pepper
• carrot
• broccoli
• onion
• garlic
• vegetable oil
• sake
• red pepper
• ginger
• sesame oil
• brown sugar
• honey
• soy sauce
• peanut butter
• vegetable broth
• spaghetti

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
3. 3 Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

By cooking mama

Ingredients

• ✓ cornstarch
• coconut milk
• chicken broth
• peanut butter
• brown sugar
• fish sauce
• lime juice
• green curry paste
• garlic
• ginger
• chicken breast
• onion
• water
• mixed vegetable
• green bell pepper

Instructions

1. 1 Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
2. 2 Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
3. 3 Mix cornstarch and water together in a small bowl; set aside.
4. 4 Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.

By nonsensal

Ingredients

• ✓ cornstarch
• bean sprout
• chive
• chili powder
• peanut
• salt
• white sugar
• egg
• garlic
• peanut oil
• canola oil
• lime juice
• tamarind juice
• fish sauce
• white sugar
• chicken breast
• soy sauce
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
2. 2 Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
3. 3 Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
4. 4 Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
5. 5 Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
6. 6 Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

By Anthony Murphy

Ingredients

• ✓ cornstarch
• peanut
• cilantro
• green onion
• lime juice
• soy sauce
• peanut butter
• pepper
• salt
• red pepper flakes
• garlic
• cumin
• soy sauce
• chicken broth
• onion
• red bell pepper
• chicken breast

Instructions

1. 1 Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
2. 2 Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
3. 3 Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

By DELTAQUEEN50

Ingredients

• ✓ cornstarch
• lime
• cilantro
• red bell pepper
• zucchini
• chicken breast
• black pepper
• salt
• water
• coconut milk
• coriander
• red chile paste
• fish sauce
• ginger root
• yellow curry paste
• carrot
• red potato
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
2. 2 Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
3. 3 Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

By bluremi

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