13 how perfect Recipes

whole turkey (allow 1 lb of uncooked turkey per person from an 8 to 12 lb turkey), salt , to taste, pepper , to taste, spices

russet baking potatoes , without a greenish cast and blemishes, olive oil, kosher salt

hot baked russet potatoes, how to bake the perfect potato, roasted garlic (choice of your favorite or try & pearl onions with herbs), unsalted butter, room temperature, milk, warmed, sour cream, mayonnaise, lipton onion soup mix, fresh ground black pepper, dried parsley flakes, ripe brie cheese, cut into 1/2-inch cubes rind removed

boiling water, tea bag, milk (optional) or lemon slice, to serve (optional)

steak, approximately 1-1/2 inches thick, olive oil (approximately, enough to coat bottom of a cast iron skillet), kosher salt (to cover the bottom of a cast iron skillet)

carrots, cut into thirds, potatoes, peeled and quartered, irish beer, corned beef brisket, head of cabbage, cored and quartered, onions, peeled and quartered, peppercorns, bay leaves

extra virgin olive oil, onion, diced, san marzano tomatoes, salt and pepper, leaves basil, fresh, crushed red pepper flakes , to taste

soy sauce, minced fresh garlic cloves, onions, peeled and sliced, brown sugar, white vinegar, whole carrots, peeled and sliced, whole turkey, apple juice, cranberry juice, garlic powder, season-all salt, onion powder, butter

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