Type what you have

Ingredients

• ✓ cornstarch
• oat flour
• potato starch
• tapioca flour
• xanthan gum
• active dry yeast
• sugar
• salt
• milk
• egg
• olive oil
• apple cider vinegar

Instructions

1. 1 Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
2. 2 Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
3. 3 Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
5. 5 Spray pita breads with water and place them straight on the hot pizza stone.
6. 6 Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

By Fioa

Ingredients

• ✓ cornstarch
• milk
• oat
• white sugar
• egg
• banana
• raisin
• butter

Instructions

1. 1 Whisk milk, oats, sugar, egg, and cornstarch together in a saucepan over medium heat; add banana and raisins. Cook, stirring constantly, until pudding is thick, 10 to 15 minutes. Remove from heat and stir in butter. Spoon pudding into dessert dishes.

By Lanilu

Ingredients

• ✓ cornstarch
• all-purpose flour
• baking soda
• baking powder
• brown sugar
• egg
• apple
• cinnamon
• clove
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sift flour, cornstarch, baking soda, and baking powder together in a bowl.
3. 3 Mix brown sugar and egg together in a bowl; stir in apples, cinnamon, and cloves. Blend softened butter into the apple mixture with a fork. Slowly stir flower mixture into the apple mixture until combined. Spoon batter onto a baking sheet.
4. 4 Bake in the preheated oven until lightly brown, about 12 minutes.

By TASTYMEL

Ingredients

• ✓ cornstarch
• egg
• milk
• blue cheese salad dressing
• spinach
• tuna
• bacon
• swiss cheese
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk together eggs, milk, blue cheese dressing, and cornstarch in a bowl until smooth. Fold in spinach, tuna, bacon, and Swiss cheese until evenly mixed. Pour into pie shell.
3. 3 Bake in preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

By MS_KITTI

Ingredients

• ✓ cornstarch
• onion
• chicken broth
• tomato
• green chile pepper
• taco seasoning
• chicken breast
• water
• mexican cheese blend
• cilantro

Instructions

1. 1 Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
2. 2 Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

By ladyw4kids

Ingredients

• ✓ cornstarch
• rice flour
• teff flour
• sweet rice flour
• baking soda
• xanthan gum
• salt
• butter
• white sugar
• brown sugar
• vanilla extract
• egg
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
3. 3 Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed; fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet.
4. 4 Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.

By anja

Ingredients

• ✓ cornstarch
• extra-firm tofu
• vegetable oil
• carrot
• edamame
• everything bagel seasoning
• soy sauce
• soy sauce
• brown sugar
• chili oil
• brown rice
• avocado
• furikake
• red pepper flakes

Instructions

1. 1 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch.
4. 4 Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven.
5. 5 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, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes.
6. 6 While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it's too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning.
7. 7 Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.

By cookingflower

Ingredients

• ✓ cornstarch
• firm tofu
• salt
• black pepper
• paprika
• thyme
• seasoned salt
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
2. 2 Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
3. 3 Season tofu with salt and pepper. Let sit for 10 minutes.
4. 4 Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
5. 5 Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
6. 6 Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
7. 7 Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

By earthmotherfromnj

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
• potato
• cauliflower
• egg
• green onion
• celery
• black pepper
• egg
• stevia powder
• evaporated milk
• apple cider vinegar
• white vinegar
• mustard
• butter
• mayonnaise

Instructions

1. 1 Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
2. 2 Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
3. 3 Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
4. 4 Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes.
5. 5 Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.

By Tami Gerrard

Ingredients

• ✓ cornstarch
• butter
• onion
• broccoli
• chicken broth
• processed cheese food
• milk
• garlic powder
• water

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft; stir in broccoli.
2. 2 Add broth and simmer until broccoli is tender, 10 to 15 minutes.
3. 3 Reduce heat; add cheese, and stir until melted. Stir in milk and garlic powder.
4. 4 Stir cornstarch and water together in a small bowl until smooth. Stir into soup; cook, stirring frequently, until thick.

By The Allrecipes Community

Ingredients

• ✓ cornstarch
• margarine
• onion
• worcestershire sauce
• garlic
• light beer
• chicken broth
• water
• half-and-half
• cheddar cheese

Instructions

1. 1 Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
2. 2 Stir together cornstarch and water in a small bowl until smooth. Set aside.
3. 3 Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.

By Debbie Rowe

Ingredients

• ✓ cornstarch
• pie crust
• white sugar
• cinnamon
• nutmeg
• lemon zest
• blueberry
• egg
• white sugar
• cookie pop stick
• lollipop stick

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
3. 3 Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
4. 4 Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

By ScandoGirl

Ingredients

• ✓ cornstarch
• firm tofu
• lemon juice
• soy sauce
• bread crumb
• shallot
• green onion
• vegetable oil
• champagne vinegar
• white sugar
• chili oil
• mixed salad greens
• cucumber
• tomato

Instructions

1. 1 Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
2. 2 Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
3. 3 Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
4. 4 Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.

By Alyssa

Ingredients

• ✓ cornstarch
• ground pork
• shrimp
• egg white
• water chestnut
• green onion
• soy sauce
• sugar
• garlic
• oyster sauce
• salt
• black pepper
• sesame oil
• dumpling skin

Instructions

1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Ingredients

• ✓ cornstarch
• water
• white rice
• smoked sausage
• onion
• green bell pepper
• celery
• tomato
• beef broth
• pineapple
• brown sugar
• garlic powder
• black pepper

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Place sausages and remaining 1/2 cup water in a large skillet over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages.
3. 3 Return sausages to the skillet. Add onion, bell pepper, and celery; cook over medium heat until vegetables start to soften, about 5 minutes.
4. 4 Stir tomatoes, beef broth, pineapple cubes, brown sugar, garlic powder, and black pepper into sausage mixture; cook and stir until sugar has dissolved and mixture comes to a simmer.
5. 5 Whisk reserved pineapple juice and cornstarch together in a small bowl until smooth; stir into sausage mixture. Cook until sauce thickens, about 2 minutes; serve over rice.

By Ralph

Ingredients

• ✓ cornstarch
• all-purpose flour
• almond meal
• baking soda
• salt
• rolled oat
• brown sugar
• white sugar
• butter
• vanilla extract
• almond extract
• white sugar
• apricot
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish, line with parchment paper, and grease parchment paper.
2. 2 Whisk flour, almond meal, baking soda, and salt together in a bowl. Whisk in oats, brown sugar, and ½ cup white sugar until blended and brown sugar clumps broken up. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
3. 3 Press ⅔ flour mixture into bottom of the prepared baking dish; set crust aside.
4. 4 Whisk ⅓ cup white sugar and cornstarch together in a small bowl. Add apricots and ginger; toss to coat.
5. 5 Spread apricot filling over crust; sprinkle remaining ⅓ flour mixture on top.
6. 6 Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

By RitaAnn

Ingredients

• ✓ cornstarch
• butter
• onion
• garlic
• worcestershire sauce
• light beer
• chicken broth
• mustard
• half-and-half
• cheddar cheese
• flour
• water
• salt
• pepper

Instructions

1. 1 Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
2. 2 Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
3. 3 Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

By Sarah

Ingredients

• ✓ cornstarch
• potato
• white sugar
• egg
• salt
• evaporated milk
• vinegar
• yellow mustard
• butter
• mayonnaise
• egg
• onion
• celery
• salt

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool.
2. 2 While the potatoes are cooking, whisk together sugar, 2 beaten eggs, and cornstarch in a saucepan; season with salt.
3. 3 Stir in milk, vinegar, and mustard. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool, then stir in mayonnaise.
4. 4 Peel and dice potatoes. Transfer to a large bowl; toss with hard-cooked eggs, onion, celery, and 1 teaspoon salt.
5. 5 Stir dressing gently into the bowl of potato salad until evenly coated.
6. 6 Chill before serving, 3 hours to overnight.

By Kaye Lynn

Ingredients

• ✓ cornstarch
• pork butt roast
• chili powder
• vegetable oil
• garlic
• pepper
• cumin
• coriander
• paprika
• allspice
• salt
• tomato ketchup
• apple cider vinegar
• molasses
• mustard
• soft roll

Instructions

1. 1 Remove and discard any string from pork roast; trim excess fat.
2. 2 Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
3. 3 Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
4. 4 Cook on Low until very tender, 8 to 10 hours.
5. 5 Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
6. 6 Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

By Heinz

Ingredients

• ✓ cornstarch
• potato
• onion
• celery
• carrot
• celery seed
• egg
• egg
• white sugar
• salt
• apple cider vinegar
• milk
• yellow mustard
• butter
• mayonnaise
• salad dressing

Instructions

1. 1 Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. 2 While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. 3 Peel the potatoes if desired, and cut into medium dice. Place in a large bowl; mix in onion, celery, carrots, celery seed, and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.

By melissa master

Ingredients

• ✓ cornstarch
• thai basil
• milk
• five-spice powder
• rice wine vinegar
• white chicken
• cream-style corn
• chicken broth
• pepper
• salt
• garlic
• carrot
• green bell pepper
• celery
• onion
• enoki mushroom
• oyster mushroom
• button mushroom
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Ingredients

• ✓ cornstarch
• cherry tomato
• white button mushroom
• black-eyed pea
• spinach
• black pepper
• salt
• cayenne pepper
• water
• bacon drippings
• dijon mustard
• white sugar
• water
• rice vinegar
• apple cider vinegar
• garlic
• salt
• onion
• vegetable oil
• bacon

Instructions

1. 1 Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
2. 2 Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until garlic is fragrant and golden, 1 minute.
3. 3 Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
4. 4 Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
5. 5 Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
6. 6 Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

By John Mitzewich

Ingredients

• ✓ cornstarch
• all-purpose flour
• olive oil
• salt
• water
• white wine vinegar
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt.
3. 3 Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
4. 4 Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes.
5. 5 Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
6. 6 Use a kitchen scale to divide dough into twenty 25-gram portions; roll each portion into a ball. Place on a plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
7. 7 Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with cornstarch mixture.
8. 8 Flatten and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more cornstarch mixture to keep them from sticking together.
9. 9 When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Reapply more cornstarch mixture where needed and restack them.
10. 10 Roll again until the 5-layer stack is paper-thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap it in plastic wrap and refrigerate.
11. 11 Repeat with the remaining 15 balls of dough in batches of 5.

By John Mitzewich

Ingredients

• ✓ cornstarch
• water
• short-grain white rice
• milk
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
2. 2 Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
3. 3 Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
4. 4 Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.

By Diana Moutsopoulos

Ingredients

• ✓ cornstarch
• white sugar
• semolina flour
• salt
• milk
• egg
• vanilla extract
• butter
• phyllo dough
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
3. 3 Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
4. 4 Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
5. 5 Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
7. 7 Pour custard into the pan.
8. 8 Add the remaining phyllo sheets, one at a time, brushing each with butter.
9. 9 Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
10. 10 When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
11. 11 Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
12. 12 Let cool to room temperature, then cut into 16 squares and serve.

By GapGirl

Ingredients

• ✓ cornstarch
• salt
• garlic powder
• basil
• oregano
• cinnamon
• black pepper
• parsley
• rosemary
• dill weed
• marjoram
• thyme
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

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