Type what you have

Ingredients

• ✓ cornstarch
• raspberry
• red currant jelly
• water

Instructions

1. 1 Combine raspberries and jelly in a medium saucepan over medium heat; bring to a boil.
2. 2 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; stir into raspberry mixture. Bring to a boil, stirring constantly; boil while stirring, about 1 minute. Cool.
3. 3 Press raspberry mixture through a sieve; discard seeds. Chill before serving, about 30 minutes.

By QuiltnDD

Ingredients

• ✓ cornstarch
• milk
• vanilla bean
• sugar
• egg yolk
• puff pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. 2 In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. 3 Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

By John J Pacheco

Ingredients

• ✓ cornstarch
• sugar
• butter
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, stir together the cornstarch and white sugar. Add the butter and cream well. Add eggs, one at a time, mixing well after each addition. Combine the flour and baking powder; stir into the sugar mixture until a dough forms. On a lightly floured surface, roll the dough out to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an unprepared cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until cookies are golden brown at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By John J Pacheco

Ingredients

• ✓ cornstarch
• elderberry
• water
• apple
• lemon peel
• sugar

Instructions

1. 1 Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
2. 2 In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.

By THELASTBARON

Ingredients

• ✓ cornstarch
• raspberry
• white sugar
• water
• lemon juice
• vanilla extract

Instructions

1. 1 Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
2. 2 Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
3. 3 Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.

By cgalaise

Ingredients

• ✓ cornstarch
• egg yolk
• sugar
• lemon
• whole milk
• cinnamon stick
• vanilla bean
• turbinado sugar

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

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

Instructions

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

By Karen Barbour

Ingredients

• ✓ cornstarch
• milk
• white sugar
• vanilla extract
• cinnamon stick
• lemon peel
• cinnamon
• semisweet chocolate

Instructions

1. 1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2. 2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3. 3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

By KIDDO

Ingredients

• ✓ cornstarch
• egg white
• sugar
• cream of tartar
• vanilla extract
• salt
• whipped cream
• berry

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2. 2 Make meringue: Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla and salt and beat until combined, about 30 seconds.
3. 3 Scoop meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of each meringue.
4. 4 Bake in the preheated oven until meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with meringues to a wire rack and allow to cool. Once cool to the touch, remove meringues from parchment and place directly on the rack to cool completely, about 1 hour.
5. 5 When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

By thedailygourmet

Ingredients

• ✓ cornstarch
• white wine
• cherry brandy
• garlic
• cayenne pepper
• nutmeg
• gruyere cheese
• emmentaler cheese

Instructions

1. 1 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
2. 2 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
3. 3 Keep sauce warm while serving so it doesn't solidify.

By John Mitzewich

Ingredients

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

Instructions

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

By Diana Moutsopoulos

Ingredients

• ✓ cornstarch
• potato
• almond
• white sugar
• lemon zest
• pine nut
• egg yolk
• egg white

Instructions

1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

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
• butter
• leek
• salt
• pepper
• chicken broth
• potato
• heavy cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
2. 2 Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
3. 3 Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.

By Julie

Ingredients

• ✓ cornstarch
• margarine
• sugar
• egg
• all-purpose flour
• hazelnut
• cocoa powder
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
3. 3 Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

By christlk

Ingredients

• ✓ cornstarch
• butter
• sugar
• egg
• rum
• all-purpose flour
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
3. 3 Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
4. 4 While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

By MISS ALIX

Ingredients

• ✓ cornstarch
• cheddar cheese
• swiss cheese
• parmesan cheese
• irish stout beer
• steak sauce
• worcestershire sauce
• garlic powder
• hot pepper sauce
• mustard
• black pepper

Instructions

1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
4. 4 Season with black pepper to taste.

By Chef Tarek

Ingredients

• ✓ cornstarch
• all-purpose flour
• baking powder
• butter
• white sugar
• egg
• lemon zest
• white sugar
• red currant

Instructions

1. 1 Make the dough: Sift flour and baking powder into a medium bowl. Mix in butter, sugar, egg yolks, and lemon zest until a dough forms. Cover and let rest in a cool place for 30 minutes. Set egg whites aside for the filling.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of a 10-inch springform pan.
3. 3 Roll dough into a 10-inch circle; place into the prepared springform pan.
4. 4 Bake in the preheated oven until golden, about 25 minutes.
5. 5 Meanwhile, make the filling: Beat reserved egg whites in a glass, metal, or ceramic bowl until stiff. Gradually mix in sugar and cornstarch, then beat for 5 minutes. Fold in currants, then pour over crust in the springform pan.
6. 6 Return to the oven and bake until top is lightly browned, about 10 minutes. Cool to room temperature before serving.

By Patti-Bigtime

Ingredients

• ✓ cornstarch
• water
• granulated sugar
• corn syrup
• orange juice
• orange zest
• gelatin
• water
• vanilla extract
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
2. 2 Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
3. 3 Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
4. 4 When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

By JessieD

Ingredients

• ✓ cornstarch
• milk
• egg yolk
• sugar
• salt
• heavy cream
• vanilla bean
• butter
• egg white
• vanilla extract
• nutmeg

Instructions

1. 1 Combine 1 cup milk and egg yolks in a large bowl. Whisk until well combined and set aside. Set up a large bowl with ice cubes.
2. 2 Combine 3/4 cup sugar, cornstarch, and salt in a medium over medium-high heat; gradually add remaining 1 3/4 cups milk, whisking constantly. Stir in whipping cream.
3. 3 Scrape seeds from vanilla bean; add seeds and bean to the milk mixture. Bring mixture to a boil and cook for 1 minute, stirring constantly with a whisk. Remove from heat.
4. 4 Gradually add half of the hot milk mixture to the egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture and stir until well combined.
5. 5 Place pan in the prepared ice-filled bowl and allow to cool, stirring occasionally, about 25 minutes. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap and chill in the refrigerator.
6. 6 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 sugar, 1 tablespoon at a time, and continue to beat at high speed until stiff peaks form. Beat in vanilla extract. Gently fold 1/2 cup of beaten egg whites into the cooled custard.
7. 7 Spoon about 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.

By miladyck

Ingredients

• ✓ cornstarch
• butter
• confectioners' sugar
• almond paste
• vanilla extract
• salt
• egg yolk
• egg white
• white sugar
• all-purpose flour
• semisweet chocolate
• vegetable oil

Instructions

1. 1 Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.
2. 2 In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
3. 3 In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
4. 4 Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.
5. 5 In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.

By Kevin Ryan

Ingredients

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

Instructions

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

By ONEHOTMAMA9

Ingredients

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

Instructions

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

By Julianne Ture

Ingredients

• ✓ cornstarch
• butter
• butter
• white sugar
• vanilla sugar
• egg
• rum
• all-purpose flour
• baking powder
• salt
• almond flour
• chocolate sprinkle

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
2. 2 Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.
3. 3 Sift flour, cornstarch, baking powder, and salt into a separate bowl; stir into butter mixture, 1 tablespoon at a time. Mix in almond flour and chocolate sprinkles. Pour cake batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
5. 5 Remove from oven and carefully unmold onto a wire rack. Cool completely before serving.

By barbara

Ingredients

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

Instructions

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

By barb

Ingredients

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

Instructions

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

By Kevin

Ingredients

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

Instructions

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

By DSPIRAL73

Ingredients

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

Instructions

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

By DebbyO

Ingredients

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

Instructions

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

By Colleen Volcjak

Ingredients

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

Instructions

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

By KARENA BINKLEY