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Gluten-Free Cream of Chicken Soup Replacer
Pantry American

Gluten-Free Cream of Chicken Soup Replacer

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
  3. 3 Cook over medium heat, stirring constantly, until bubbling, about 5 minutes.
  4. 4 Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

By LADYSLEW

Easy Blueberry Sauce
Pantry American

Easy Blueberry Sauce

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil.
  3. 3 Reduce heat and simmer until thickened, about 10 minutes.
  4. 4 Enjoy!

By shadownc

Easy Raisin Sauce for Ham
Pantry American

Easy Raisin Sauce for Ham

4.5

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring water to a boil in a saucepan over high heat. Stir in raisins, then reduce the heat to medium and boil until raisins are very tender, about 5 minutes.
  3. 3 Whisk in brown sugar and salt, then gradually whisk in cornstarch to avoid lumps forming. Simmer over low heat until glaze has thickened, about 10 minutes.

By LISA34LISA

Blackberry Jam
Pantry American

Blackberry Jam

4.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mash blackberries in a saucepan with a potato masher.
  3. 3 Stir in sugar until juices are released. Remove 1 tablespoon blackberry juice from the saucepan; mix with cornstarch in a small bowl. Stir cornstarch mixture back into the saucepan.
  4. 4 Bring blackberries to a boil; cook, stirring often, until jam has thickened, about 15 minutes.
  5. 5 Stir in cinnamon and allspice. Remove saucepan from the heat and allow jam to cool, 30 to 45 minutes.
  6. 6 Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice before serving.

By hulagirl

Strawberry-Rhubarb Syrup
Pantry American

Strawberry-Rhubarb Syrup

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Strain through a mesh sieve placed over a bowl; discard solids and reserve juice.
  2. 2 Combine 1 cup water and sugar in a saucepan over medium-high heat; bring to a boil, whisking constantly. Stir in reserved strawberry-rhubarb juice.
  3. 3 Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth; add to juice mixture and cook, whisking constantly, until thickened, about 1 minute.
  4. 4 Serve warm or cold.

By Abbey

White Wine Turkey Gravy
Pantry American

White Wine Turkey Gravy

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Strain turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of drippings in a bowl. Stir white wine, rosemary, and black pepper into drippings in the saucepan and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors.
  2. 2 Whisk cornstarch into drippings in the bowl and whisk the cornstarch mixture into hot gravy. Allow gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

By SarahGColey

My Mother-in-Law's Cheese Sauce...ssshh Don't Tell Her
Pantry American

My Mother-in-Law's Cheese Sauce...ssshh Don't Tell Her

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a medium saucepan, bring butter, milk, minced garlic, and minced onion to a low boil, stirring frequently.
  3. 3 Dissolve cornstarch in 1 tablespoon water and whisk into milk mixture. Continue stirring vigorously until desired thickness.
  4. 4 When milk mixture is thick enough, tear cheese slices into pieces and slowly stir them into the sauce, melting gradually, until desired cheesiness. Serve over your favorite pasta, vegetable, or side dish.

By ALIISMOM

Simple Garlic and Black Pepper Sauce
Pantry American

Simple Garlic and Black Pepper Sauce

3.0

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-low heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Add milk, salt, and pepper; stir constantly until simmering, about 2 minutes.
  2. 2 Whisk water and cornstarch together in a bowl until smooth. Add water-cornstarch mixture to sauce; stir continuously until sauce is thickened to desired consistency, 3 to 5 minutes.

By MyMunchkins

Homemade Apple Cider Syrup
Pantry American

Homemade Apple Cider Syrup

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
  2. 2 Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
  3. 3 Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
  4. 4 Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

By Buckwheat Queen

Honey Garlic Sauce
Pantry American

Honey Garlic Sauce

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer, stirring often, until flavors combine, about 5 minutes.
  3. 3 Whisk together water and cornstarch in a small bowl. Pour into the saucepan; stir. Simmer until sauce thickens, about 5 minutes.

By Rachel

Lemon Syrup
Pantry American

Lemon Syrup

4.5

Prep
5 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat; simmer until thickened, about 5 minutes. Remove from heat.
  2. 2 Inspect jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
  3. 3 Pour lemon syrup into hot, sterilized jars, filling to within ¼ inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes; remove jars from pot and allow to cool.
  5. 5 Once cool, press the center of each lid with a finger to ensure that the seal is tight and the lid does not move up or down.

By goodeats

Creamy Garlic Sauce
Pantry American

Creamy Garlic Sauce

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring 1/4 cup water to a boil in a saucepan over medium heat.
  3. 3 Add garlic and garlic powder; boil until water has almost evaporated, about 5 minutes.
  4. 4 Stir in cream and parsley; season with salt and pepper.
  5. 5 Mix cornstarch and remaining 1/4 cup water together in a cup. Stir cornstarch mixture into sauce.
  6. 6 Cook, stirring constantly, until thickened, about 3 minutes.
  7. 7 Serve and enjoy!

By AUSSIEDAVE1

Turkey Giblet Gravy
Pantry American

Turkey Giblet Gravy

4.7

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour.
  3. 3 Strain broth and reserve 1/2 cup giblets.
  4. 4 Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk together 1/2 cup cold water and cornstarch in a small bowl until smooth; pour into broth mixture in the saucepan and bring to a boil.
  5. 5 While broth is coming to a boil, finely chop giblets.
  6. 6 Reduce heat to low; stir giblets and hard-cooked egg into gravy.
  7. 7 Simmer until gravy is thickened, about 5 minutes. Season with salt and black pepper.

By Bryn Audrey

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)
Pantry American

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together sugar, chicken broth, vinegar, oil, soy sauce, salt, and garlic in a medium saucepan until combined; bring to a boil.
  2. 2 Whisk together water and cornstarch in a small bowl until cornstarch is dissolved; whisk into boiling mixture. Cook sauce until thickened, 5 to 7 minutes.

By mtnmagic1998

Zucchini Relish with Sweet Peppers
Pantry American

Zucchini Relish with Sweet Peppers

4.9

Prep
35 min
Cook
90 min
Total
605 min

Instructions

  1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
  2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
  3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Sweet-and-Sour Orange Sauce
Pantry American

Sweet-and-Sour Orange Sauce

4.8

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, Sriracha, white pepper, and cayenne pepper in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes.
  2. 2 Whisk ½ cup orange sauce and cornstarch together in a small bowl until well blended and orange zest starts to dissolve.
  3. 3 Increase heat; bring sauce to a slow boil, about 5 minutes. Stir cornstarch mixture into sauce, stirring occasionally, until thickened, 3 to 5 minutes. Cool before serving, about 3 minutes.

By duboo

Mushrooms in White Wine Sauce
Pantry American

Mushrooms in White Wine Sauce

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, bouillon cube, basil, salt, and pepper; bring to a boil.
  2. 2 Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Mix remaining 1/4 cup water and cornstarch together in a small bowl; stir into mushroom mixture and cook until thickened, about 5 minutes.

By LINDAAL

Homemade Sweet Zucchini Relish
Pantry American

Homemade Sweet Zucchini Relish

4.8

Prep
30 min
Cook
30 min
Total
660 min

Instructions

  1. 1 Pass zucchini, onions, and bell pepper through a meat grinder into a large bowl; season with salt. Refrigerate at least 10 hours to overnight.
  2. 2 Combine zucchini mixture, sugar, vinegar, celery seeds, and turmeric in a large pot; bring to a boil, and cook, stirring constantly, 15 to 20 minutes. Stir in cornstarch; boil until thickened, about 5 minutes more.
  3. 3 Inspect 12 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove jars from the stockpot; rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TraurigsinTrainingcom

Smilejenna's Lumpia Sauce
Pantry Asian

Smilejenna's Lumpia Sauce

4.1

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat; stir until sugar is dissolved and sauce is thickened.
  2. 2 Remove the saucepan from heat; stir in garlic and red pepper flakes.

By SMILEJENNA

Real Nacho Cheese Sauce
Pantry Mexican

Real Nacho Cheese Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
  2. 2 Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

By leeleeb

Homemade Phyllo (or Filo) Dough
Pantry Greek

Homemade Phyllo (or Filo) Dough

4.7

Prep
30 min
Cook
Total
150 min

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

Pineapple Sweet and Sour Sauce
Pantry Chinese

Pineapple Sweet and Sour Sauce

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
  2. 2 Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

By snstr_poptart

Pick of the Piccata Sauce
Pantry Italian

Pick of the Piccata Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
  2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer