Archive for the ‘Cornstarch’ Category

Venison Pepper Steak

Recipe source unknown

Serves 4

  • 1 1/2 – 2 lbs. venison round steak
  • 2 green peppers, cut in 1/4″ slices
  • 2 medium stalks celery, sliced
  • 1 large onion, sliced
  • 1 clove fresh garlic, crushed
  • 1/2 lb. fresh mushrooms (or 4 oz. can drained)
  • 2 tbsp butter
  • 2 cups beef broth or beef bouillon
  • 1-2 tbsp soy sauce
  • 2 tsp brown gravy sauce
  • 2 tbsp cornstarch mixed with 1/3 cup cold water
  • salt and pepper to taste
  1. Cut venison into very thin slices crossgrain while still partially frozen (this makes it easier to slice thinly).
  2. Saute until browned the venison, peppers, celery, onions, garlic and mushrooms in butter. Add beef broth, soy sauce, salt and pepper and simmer covered for about half and hour until the meat and vegetables are tender.
  3. Thicken broth with the cornstarch mixture. Blend in brown gravy sauce. Serve over hot noodles or rice.

**Personal Review: No Review Yet**

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Baked Macaroni and Cheddar


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 10 min
Cook Time: 35 min

  • 1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
  • 1 pound whole wheat elbow pasta
  • 2 1/2 tablespoons butter
  • 1/2 cup finely chopped shallots (about 3)
  • 3 tablespoons flour
  • 3 1/2 cups low-fat milk
  • 3 tablespoons cornstarch
  • 12 ounces cheddar cheese, cut into small cubes
  • 6 tablespoons grated parmesan cheese
  • Salt and pepper
  • 1 clove garlic, smashed
  • 3 tablespoons bread crumbs
  1. Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
  2. Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
  3. Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
  4. In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

**Personal Review: I had a problem with the sauce thicking – I added a bit more flour and that seemed to work.  Also, I added chopped garlic vs smashed garlic and left the garlic in the mixture – I would make more of that next time as well, it was a great topping.  I added chopped ham too – nice additive.  This tasted wonderful!**

Deep-Dish Apple Cobbler


Recipe & picture courtesy of Good Housekeeping

Prep Time 30 minutes
Cook Time 43 minutes
Total time 73 minutes
Serves 12

  • 1 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 cup(s) (plus 1 tablespoon) sugar
  • 3 tablespoon(s) cold butter or margarine, cut into 1/2-inch pieces
  • 1/2 cup(s) (plus 1 tablespoon) heavy or whipping cream
  • 1/8 teaspoon(s) ground cinnamon

Apple Filling:

  • 1 lemon
  • 2 1/2 pound(s) (5 to 7 medium) Granny Smith, Golden Delicious, and/or Gala apples, peeled, cored, and cut into 1/2-inch-thick wedges
  • 1/3 cup(s) sugar
  • 2 tablespoon(s) cornstarch
  • 1/8 teaspoon(s) salt

Prepare Cobbler Crust:

  1. In medium bowl, combine flour, baking powder, and 1/4 cup sugar. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together.
    Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough into 9-inch round. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use. In cup, mix cinnamon and remaining 1 tablespoon sugar; set aside.
  2. Preheat oven to 400 degrees F.

Prepare Apple Filling:

  1. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, toss lemon peel and juice with apples, sugar, cornstarch, and salt. Transfer apple mixture to 9 1/2-inch deep-dish glass or ceramic pie plate. Cover with waxed paper and cook in microwave oven on High 8 minutes or until apples are fork-tender, stirring well halfway through cooking.
  2. Immediately, while filling is hot, remove dough round from refrigerator and, with the help of the waxed paper, invert dough over apple mixture. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon heavy cream; sprinkle with cinnamon-sugar.
  3. Bake pie 35 to 40 minutes or until filling is bubbling in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.

**Personal Review: No Review Yet**

Crustless Tomato-Ricotta Pie


Recipe & picture courtesy of Good Housekeeping

Prep Time 20 minutes
Cook Time 35 minutes
Total time 55 minutes
Serves 6

  • 1 container(s) (15-ounce) part-skim ricotta cheese
  • 4 large eggs
  • 1/4 cup(s) freshly grated Pecorino Romano cheese
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) coarsely ground black pepper
  • 1/4 cup(s) low-fat (1%) milk
  • 1 tablespoon(s) cornstarch
  • 1/2 cup(s) (loosely packed) fresh basil leaves, chopped
  • 1/2 cup(s) (loosely packed) fresh mint leaves, chopped
  • 1 pound(s) ripe tomatoes, thinly sliced
  1. Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended.
  2. In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.
  3. Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.

**Personal Review: No Review Yet**

Asparagus Tempura


Recipe & picture courtesy of Rachael Ray

SERVES 6
Prep Time: 15 min
Cook Time: 15 min

  • 1/4 cup yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 4 cups vegetable oil
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • 1/4 cup sesame seeds (optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup seltzer, at room temperature
  • 1 pound asparagus
  1. In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
  2. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
  3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt and baking soda. Whisk in the seltzer until smooth.
  4. Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.

**Personal Review: No Review Yet** 

Orange Beef and Broccoli


Recipe & picture courtesy of Redbook

Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

  • 3 tablespoon(s) cornstarch
  • 1 large egg white
  • 1/2 cup(s) chicken broth
  • 1/4 cup(s) Asian orange sauce or citrus stir-fry sauce
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 1 1/2 teaspoon(s) grated fresh ginger
  • 1 1/2 teaspoon(s) garlic paste
  • 3 tablespoon(s) canola oil
  • 6 small whole dried chiles or 1/2 teaspoon crushed red pepper flakes
  • 1 navel orange
  • 1 pound(s) beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)
  • 1 bag(s) (16-ounce) broccoli florets
  • 1/2 cup(s) shredded carrots
  • Cooked rice
  1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.
  2. In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.
  3. Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
  4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
  5. Drain beef; heat 2 tablespoons of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
  6. Add the remaining 1 tablespoon oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce. Serve over cooked rice.

**Personal Review: This was really simple to make – cooked quickly.  Go easy on the red pepper flakes though – wow what a kick!  I also added a bit more orange juice than what I got from the orange itself – I’m glad I did, I really liked the orange hint the meat had!**

Sweet Dreams

Recipe & picture courtesy of Rachael Ray

Serves 10
Prep Time: 15 min plus cooling
Cook Time: 5 min

  • 1/2 cup creamy peanut butter
  • 1/3 cup confectioners’ sugar
  • 1/3 cup heavy cream
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 3 ounces semisweet chocolate, chopped
  1. In a medium bowl, combine the peanut butter, confectioners’ sugar, heavy cream and salt. Divide the peanut butter cream among 10 glasses.
  2. In a medium saucepan, whisk together the milk, granulated sugar, cocoa and cornstarch over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove from the heat and whisk in the chocolate until melted. Spoon the warm chocolate pudding over the peanut butter cream; refrigerate until set, about 2 hours.

**Personal Review: No Review Yet**