8 ever american Recipes

water, ham soup base, diced cooked ham, chopped carrots, chopped celery, chopped onion, peeled and diced potatoes (i use the red skinned ), milk, american cheese spread (i use velveeta), flour (optional), water , equal parts with flour,whisked with flour together until smooth to thicken soup (optional), salt, white pepper

zucchini (diced ), yellow squash (diced ), yellow onions (chopped ), jiffy corn muffin mix (prepare as directed on box), butter, process american cheese (diced , use a store brand not velveeta), chicken bouillon cubes, garlic (minced ), salt, ground pepper, thyme, parsley (chopped )

whole wheat bread, cheese (american ), pam cooking spray, grated parmesan cheese

butter, chopped celery, chopped onion, chopped carrot, garlic cloves, crushed, chopped fresh parsley, flour, pepper, dry mustard, whole milk or 2 cups half-and-half, reduced-sodium chicken broth, cubed process american cheese, beer

ground beef, chopped onion, garlic cloves, chopped or 2 tsp minced garlic, salt, pepper, worcestershire sauce, flour, beef broth or 1 cup stock, heavy cream, canned green beans (cut in half ), ready made mashed potatoes (fresh or made like bob evans brand), cheddar cheese, shredded (or a blend)

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt