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Slow-Cooker Beef and Broccoli Recipe


  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve


  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.

Cheese Pineapple Pie Recipe


Pineapple Layer

  • 1/3 c  Sugar
  • 1 tb Cornstarch
  • 1 cn (8oz) crushed pineapple with juice

Cream Cheese Layer

  • 1 (8oz) cream cheese, Softened
  • 1/2 c Sugar
  • 1 t Salt
  • 2 Eggs
  • 1/2 c Milk
  • 1/2 ts Vanilla
  • 1 9-in unbaked pie shell
  • 1/4 c Chopped pecans


  1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
  2. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry it bakes out.) Spread cooled pineapple layer over bottom of pie shell.  Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.

Cherry Cheese Pie Recipe


  • 1 1/2 c  Graham Cracker Crumbs; *
  • 1/4 c  Brown Sugar; Firmly Packed
  • 1/3 c  Butter or Margarine; Melted


  • 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened
  • 1/2 c  Sugar
  • 1/2 ts Vanilla
  • 2 ea Egg Whites; Stiffly Beaten
  • 16 oz Cherries; Pie, In Water
  • 1 x  Red Food Coloring
  • 1/4 c  Sugar
  • 1 tb Cornstarch

*20 Graham crackers, crushed, should give you this amount of crumbs.



  1. Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.  Press into the bottom and up the sides of a 9-inch pie plate.


  1. Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.  Gradually add 1/2 cup of sugar and the vanilla, blending well.  Gently fold the stiffly beaten egg whites into the cream cheese mixture.  Pour into the brown sugar pie crust.  Bake at  325 degrees F. for 25 minutes or until the filling is set.
  2. Cool on a wire rack.  Drain the cherries, reserving 1/2 cup of the juice.  Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring constantly, until the mixture boils and thickens.  Remove from the heat and cool slightly.
  3. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.  Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
  4. Serve cold.

Beer Cheese Soup Recipe


  • 6 cups milk
  • 2 12-oz. cans beer – divided
  • 40 ounces process cheese spread
  • 1 10-oz. can chicken broth
  • 1 teaspoon Worcestershire sauce
  • 3 dashes hot sauce — or to taste
  • 1/4 cup plus 2 tablespoons cornstarch
  • Garlic/onion croutons — for garnish


  1. Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven.  Cook over low heat until thoroughly heated, stirring constantly.  Add cheese spread, broth, Worcestershire sauce, and hot sauce.  Cook over low heat until thoroughly heated, stirring constantly.
  2. In small bowl, combine cornstarch and remaining beer.  Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).

Yield:  4 quarts.

Slow Cooker Chicken Tikka Masala Recipe

The cold winter gives you the perfect excuse to barricade inside, cozy up on the couch, and watch some Netflix.  It’s also the best time of the year to pull out the slow cooker for amazing recipes like this Chicken Tikka Masala and make it at home rather than order it in.


  • 2 lbs chicken breasts, cut into 1½-inch chunks
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1 (29 oz.) can of tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper (adjust according to your heat preference)
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 1 cup / 250 ml heavy cream
  • 2 tablespoons arrowroot powder (arrowroot powder acts like cornstarch)
  • Juice of ½ lemon


  1. Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
  2. Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
  3. Pour the mixture into the slow cooker and place the two bay leaves on top.
  4. Cover and cook for 8 hours on low (or 4 hours on high).
  5. When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
  6. Finally add lemon juice and gently stir to incorporate.
  7. Serve warm.
  8. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Serves 6

Cheese Soup Recipe


  • 1 large bottle, Cheese Whiz
  • 6 oz cornstarch
  • 2 qt milk, reserve 2 cups
  • 1/2 oz Worcestershire sauce
  • 1/4 oz tabasco sauce
  • 1/4 lb bacon, diced, cooked, drained
  • 1/2 c  onions, sauteed
  • 12 oz can beer
  • 4 tb chicken bouillon
  • parsley


  1. Heat milk in a double boiler until warm, not boiling. When milk is steaming, add chicken bouillon, Worcestershire, and Tabasco. 
  2. Cook off bacon until brown, not crisp, add onion and sauté.  Add corn starch that has been blended with two (2) cups of reserved milk.  Stir until cornstarch has been cooked into soup. (thick)  Add cheese, beer, and garnish with parsley.

Cheese Fondue Recipe


  • 3/4 cup apple juice
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Swiss cheese
  • 1 tablespoon cornstarch
  • 1/8 teaspoon pepper
  • pinch of nutmeg
  • 1 clove garlic, peeled
  • 1 loaf of fresh French bread, cubed


  1. Rub inside of large saucepan with the clove of garlic.
  2. Bring the apple juice to a boil over medium heat…then reduce to low heat.
  3. Toss the cheeses with the cornstarch, pepper and nutmeg…stir into the juice.
  4. Cook and stir constantly for 3-4 minutes…or until cheese is melted.
  5. Transfer to a fondue pot to keep warm.
  6. Serve with cubed bread for dipping.

Make a meal of it by dipping raw vegetable pieces and cooked chicken strips as well as the usual cubes of bread.

Diablo Sauce Recipe (Chi-Chi’s)


  • 1lb ground pork
  • 23cup chopped white onion
  • 1(4 ounce) can diced green chilies, with juice
  • 10tablespoons la victoria green chili salsa
  • jalapeno (x-tra hot)
  • 3cups water
  • 1(1 1/4 ounce) package Ortega taco seasoning (Hot & Spicey)
  • 2tablespoons cumin
  • 12teaspoon salt
  • 2 tablespoons cornstarch
  • 14cup water


  1. Brown ground pork, onions.
  2. Add diced chilis, La Victoria salsa.
  3. Add 3 cups water.
  4. Add Ortega taco seasoning.
  5. Add 1/2 tsp salt.
  6. add 2 tbsp cumin.
  7. combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
  8. continue to simmer till thickened.