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
• white sugar
• salt
• milk
• vanilla extract

Instructions

1. 1 Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

By cap5258

Ingredients

• ✓ cornstarch
• apple
• white sugar
• cinnamon
• vanilla extract
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
3. 3 Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

By Rebecca Marmaduke

Ingredients

• ✓ cornstarch
• egg yolk
• water
• all-purpose flour
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
2. 2 Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
3. 3 Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
4. 4 Press dough into the prepared pan with your hands. Brush glaze on top.
5. 5 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

By Dolce-Danielle

Ingredients

• ✓ cornstarch
• bitter chocolate
• butter
• white sugar
• salt
• milk
• vanilla extract

Instructions

1. 1 Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes.
2. 2 Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens, about 1 minute more. Return the saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally.
3. 3 Remove the saucepan from heat and stir in vanilla. Cool in the refrigerator, about 3 hours to overnight before serving.

By mark b

Ingredients

• ✓ cornstarch
• water
• white sugar
• vanilla extract
• bosc pear
• apricot preserves
• water
• rum

Instructions

1. 1 Bring 1 ½ cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
2. 2 Increase heat to medium-high, and boil syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
3. 3 To serve, pour hot apricot sauce over pears, and sprinkle with rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

By Anna

Ingredients

• ✓ cornstarch
• puff pastry
• apple
• lemon juice
• sugar
• cinnamon
• nutmeg
• clove
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay puff pastry onto a round pizza pan.
3. 3 Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
4. 4 Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
5. 5 Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

By Liam Walshe

Ingredients

• ✓ cornstarch
• butter
• lobster meat
• salt
• black pepper
• light cream
• bread
• butter

Instructions

1. 1 Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
2. 2 Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
3. 3 Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

By Sue

Ingredients

• ✓ cornstarch
• egg
• egg yolk
• white sugar
• salt
• milk
• vanilla bean
• butter

Instructions

1. 1 Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
2. 2 Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
3. 3 Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

By John Mitzewich

Ingredients

• ✓ cornstarch
• all-purpose flour
• margarine
• heavy cream
• chicken broth
• parsley
• egg yolk
• lemon juice
• chicken breast

Instructions

1. 1 Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
2. 2 Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
3. 3 Whisk egg yolks and lemon juice together in a bowl.
4. 4 Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
5. 5 If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
6. 6 Stir chicken breast pieces into sauce until chicken is heated through.

By jodilmayer

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
3. 3 Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
4. 4 Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.
5. 5 Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.
6. 6 When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended.
7. 7 Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

By CHRISTINIBEANIE

Ingredients

• ✓ cornstarch
• cooking spray
• green onion
• mushroom
• butter
• half-and-half
• salt
• black pepper
• garlic powder
• sandwich bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
3. 3 Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
4. 4 Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
5. 5 Bake in the preheated oven until bread is browned, about 10 minutes.

By Ella

Ingredients

• ✓ cornstarch
• all-purpose flour
• paprika
• chicken breast
• swiss cheese
• ham
• butter
• white wine
• chicken bouillon granules
• heavy cream

Instructions

1. 1 Mix flour and paprika together in a shallow bowl.
2. 2 Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered. Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
3. 3 Melt butter in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture. Cook, stirring often, until sauce thickens, 3 to 5 minutes.
5. 5 Pour sauce over chicken and serve immediately.

By Behr

Ingredients

• ✓ cornstarch
• olive oil
• chicken breast
• chicken stock
• artichoke heart
• pearl onion
• thyme
• salt
• black pepper
• goat cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
2. 2 Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

By SugarDuJour

Ingredients

• ✓ cornstarch
• herbes de provence
• chicken leg
• chicken thigh
• olive oil
• garlic
• chicken stock
• honey
• lemon
• thyme
• lavender flower

Instructions

1. 1 Rub the herbes de Provence into the chicken legs and thighs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
6. 6 Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
7. 7 Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

By Cambria_Mae

Ingredients

• ✓ cornstarch
• all-purpose flour
• salt
• water
• vanilla extract
• butter
• peach
• salt
• white sugar
• vanilla bean paste

Instructions

1. 1 To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
2. 2 To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 4 Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
5. 5 Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
6. 6 Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

By HewnBread

Ingredients

• ✓ cornstarch
• olive oil
• chicken thigh
• italian seasoning
• garlic
• portobello mushroom
• tomato
• white cooking wine
• heavy cream
• gruyere cheese
• water
• sweet onion

Instructions

1. 1 Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
3. 3 Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
4. 4 Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
5. 5 Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Jeffrey Mehlhorn

Ingredients

• ✓ cornstarch
• ground pork
• veal
• bacon
• onion
• celery
• garlic
• sage
• salt
• black pepper
• pie crust
• water

Instructions

1. 1 In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
2. 2 Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
3. 3 Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
4. 4 Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
5. 5 Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

By Jean

Ingredients

• ✓ cornstarch
• pork loin chop
• salt
• black pepper
• olive oil
• shallot
• thyme
• port wine
• blackberry juice
• chicken broth
• balsamic vinegar
• water
• blackberry

Instructions

1. 1 Season both sides pork chops with salt and black pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chops; sear until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C). Transfer chops to a plate; set aside.
2. 2 Heat remaining 1 teaspoon oil in the same skillet. Add shallots and thyme; cook and stir until shallots translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Cook until reduced by one-third, about 5 minutes.
3. 3 Stir cornstarch and water together in a bowl until becomes a paste; stir into sauce. Cook and stir until thickened, about 1 minute; reduce heat to low. Stir in blackberries; simmer until just warmed through.
4. 4 Return chops to the skillet; turn to coat in sauce. Serve chops topped with more sauce.

By Scott Koeneman

Ingredients

• ✓ cornstarch
• olive oil
• filet mignon steak
• salt
• black pepper
• butter
• white mushroom
• shallot
• cabernet sauvignon
• dry red wine
• beef broth
• thyme
• water

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Season filets with salt and black pepper; sear until well-browned, about 2 minutes per side. Transfer steaks to a platter, tent with aluminum foil, and keep warm.
2. 2 Reduce the heat to medium; add butter to the skillet until melted. Add mushrooms and shallot; cook and stir occasionally, until mushrooms begin to release their liquid and shallot is soft, about 5 minutes.
3. 3 Add wine, beef broth, and thyme; simmer until sauce begins to reduce, 6 to 10 minutes. Return steaks to the skillet; simmer until steaks are medium-rare, 2 to 4 minutes per side. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Transfer steaks to serving plates.
4. 4 Whisk water and cornstarch together in a small bowl until forms a smooth paste; stir into sauce until thickened, about 30 seconds. Top servings with mushroom-wine sauce.

By Muffinmom

Ingredients

• ✓ cornstarch
• all-purpose flour
• egg
• chicken breast
• olive oil
• chicken broth
• white wine
• butter
• lemon
• parsley
• salt
• pepper
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.
3. 3 Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate.
4. 4 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
5. 5 Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly, 2 to 3 minutes.
6. 6 Place chicken into the prepared baking dish and pour sauce over top.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Elaina

Ingredients

• ✓ cornstarch
• butter
• shallot
• garlic
• butter
• mushroom
• beef broth
• red wine
• worcestershire sauce
• bay leaf
• thyme
• salt
• pepper
• water

Instructions

1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Ingredients

• ✓ cornstarch
• butter
• white sugar
• cocoa powder
• white sugar
• butter
• bread flour
• milk
• egg yolk
• egg white
• vanilla extract
• chocolate liqueur
• semisweet chocolate chip
• raspberry

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef

Ingredients

• ✓ cornstarch
• all-purpose flour
• butter
• potato starch
• white sugar
• salt
• milk
• egg yolk
• egg
• milk
• sugar
• vanilla bean
• heavy cream

Instructions

1. 1 For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.
2. 2 Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.
3. 3 Grease and flour a 9-inch springform pan.
4. 4 For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.
5. 5 While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.
6. 6 Whisk egg mixture into the cooled milk, stirring constantly.
7. 7 Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.
8. 8 Preheat the oven to 400 degrees F (200 degrees C).
9. 9 Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.
10. 10 Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.
11. 11 Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.
12. 12 Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.
13. 13 To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.

By stella