9 perfect american Recipes

chunk light tuna , in water, mayonnaise (i use the kind with olive oil, or use miracle whip if you prefer), dry onion flakes (or fresh onion equivalent, i was lazy), cayenne pepper, garlic powder , heaping, dry parsley flakes, bread (i usually use whole wheat, but i had white whole wheat that was really soft and was perfect), american cheese, dill pickle slices

find tips at tips for perfect pie crust, all-purpose bleached flour, salt, sugar, chilled unsalted butter, cut in 1/2-inch cubes, chilled vegetable shortening (or use more butter and omit some shortening), ice water, sliced peeled peaches--fresh is best , frozen will do, white sugar , preferably baker s sugar; amount depends on peaches sweetness., tapioca, almond extract, cinnamon, gratings fresh nutmeg, unsalted butter

whole wheat bread, i can tsp believe it not butter margarine, american cheese, honey-roasted ham

white american cheese, shredded (i buy a hunk at the grocery store deli and shred it myself), low-fat milk or 1/4 cup whole milk, pickled jalapeno pepper, minced (the ones used for nachos, in a jar), jalapeno juice , from the jalapenos above

eggs, process american cheese, broken in pieces, vegetable oil or 2 -4 tbsp butter, salt and pepper (to taste), maple syrup (optional)

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