Posts Tagged ‘fourth of july recipes’

Happy Fourth of July – Great Ideas for Your Fourth of July Celebration

What some good corn on the cob recipes?

I’m looking for something different from the original corn on the cob with salt and pepper with a little butter. I attending a Fourth of July party and I wanted to bring some corn on the cob.
the only catch is that the cob should be without husk

Cook it on the grill in the husk, I like it with Butter and Lemon Pepper………… I get this at the state fair.

Stars & Stripes Corn on the Cob Dishes/Picks

Anyone have some good fourth of july recipes?

My husband’s job is having a little party for the 4th of July. He volunteered me to bake something for them? Does anyone have any good dessert recipes?

Double Berry Layer Cake

1 pkg strawberry cake mix
2/3 cup strawberry jam, divided
2 1/2 cups fresh blueberries, rinsed, drained and divided
1 8 oz container Cool Whip whipped topping, divided
Fresh strawberry slices, for garnish

Preheat over to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake according to package directions. Place one cake layer on serving plate. Spread with 1/3 cup of strawberry jam. Arrange 1 cup of blueberries on jam. Spread 1/2 the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/3 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Refrigerate until ready to serve.

Tip: For best results, cut cake with serrated knife; clean knife after each slice.

Peanut Butter Sundaes

1/4 cup peanut butter
1 tbsp butter or margarine, softened
1 tbsp light corn syrup
1 pint (2 cups) vanilla ice cream
4 tsp chopped, dry roasted peanuts
1/2 cup hot fudge ice cream topping
1/4 cup whipped cream, if desired
4 maraschino cherries, if desired

In a small bowl, combine peanut butter, margarine and corn syrup; blend well. Spoon 1/4 cup ice cream into each of four 6 to 8 oz clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.

To serve, spoon 2 tablespoons ice cream topping into each cup. Top each with hot fudge, whipped cream and cherry.

Watermelon Ice

1/2 small watermelon, peeled, seeded and cut into 1 inch chunks (about 6 cups)
3 tbsp powdered sugar
1 tbsp lemon juice
1/4 tsp salt

In covered blender at low speed blend 1 cup of the watermelon chunks with powdered sugar, juice and salt until smooth; add remaining watermelon and blend until smooth. Pour into 9″ x 9″ baking pan; cover with foil or plastic wrap and feeze until partially frozen, about 2 hours.

Spoon watermelon mixture into a large, chilled bowl. With mixer at high speed, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours.

To serve: Remove from freezer and let stand for 10 minutes at room temperature for easier scooping.

Pineapple Upside Down Cake

1/2 cup margarine
2 cups packed brown sugar
1 15 oz can pineapple chunks
maraschino cherries, drained
yellow cake mix

This is one of my all time favorite recipes. I make it every Fourth of July and get raving reviews and an empty pan every time!

Preheat over to 375 degrees F. Before making the cake batter, prepare the topping: In a 13″ x 9″ pan place the margarine and put in the oven until it melts. Sprinkle the brown sugar over the margarine. Drain the pineapple chunks; use pineapple to form flowers in the sugar mixture. Use a cherry for the center of each flower.

Prepare the cake batter as box directs, but carefully spoon the batter over the design in the baking pan. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean. Cool in pan, on wire rack, ten minutes.

Then loosen cake from sides of pan ; place platter on top of pan and invert both; lift off pan. (If any of the fruit sticks to the pan, lift off with a spatula and replace in the design on cake.

What is a perfect fourth of July recipe?

Hi all, I’m Dave Lieberman and I’m searching high and low across the nation to bring you Real Food. What is Real Food you ask? All I know is when you taste it, there’s no longer a question. It’s obvious – it’s that amazing burger you had as a kid or your grandmother’s famous meatballs. It’s that taco stand in New York that you’ve dreamt about. Bottom line, it’s the foods that we don’t forget. This week, on my Real Food quest, I set out to find you the best Real Food for an unforgettable 4th of July.

First stop, Willie’s Dawgs in Brooklyn, NY. Try these recipes and you’ll understand why people wait on lines.

Willie’s Dawgs Red Onion Sauce (Recipe Courtesy of Willie’s Dawgs)

2 tablespoons vegetable oil

3 onions, sliced

3 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons white vinegar

11/2 teaspoons paprika

3/4 cup of water

2 tablespoons sugar

1tsp hot sauce

½ tsp salt

½ tsp black pepper

In a medium-sized pot, heat the vegetable oil over medium heat; add the onion slices and garlic and sweat for about 5 minutes, until opaque and tender. Add tomato paste and cook for another 2 minutes, stirring frequently. Add remaining ingredients and bring to a boil, reduce heat to low and simmer, uncovered, for about 40 minutes. Serve over hot dogs.

Here’s my world-famous 4th of July recipe for buffalo Burgers, Potato Salad & Lemonade and I’ve been told they taste pretty darn “real.” Let me know how they compare to Willie’s Dawgs… think I’d get a line going too?

Buffalo Burgers with Special Sauce

1 ½ pounds ground buffalo meat

¼ cup finely chopped parsley

2 cloves finely chopped garlic

1 tablespoon Worchestire sauce

Salt

Freshly ground pepper

½ cup Hellmann’s mayonnaise

¼ cup ketchup

1 tablespoon Tabasco sauce

Toppings:

Sliced tomato, red onion, avocado, lettuce

Potato Salad:

2 pounds Yukon gold potatoes boiled and cut into cubes

3/4 cup Hellmann’s mayonnaise

¼ cup Dijon mustard

Handful of fresh dill, finely chopped

Handful of fresh tarragon, finely chopped

Freshly ground pepper

1 shallot, finelly chopped

Juice of 1 lemon

Combine all ingredients in a large mixing bowl and toss.

Orange Mint Lemonade

2 cups fresh squeezed lemon juice

2 cups fresh squeezed orange juice

¾ cup supefine sugar

1 big handful of mint sprigs

Combine lemon juice, orange and sugar in a large pitcher and mix until sugar has dissolved. Add mint and enough water to dilute to taste. Serve over ice. Garnish with a piece of sugar cane if you choose.

The Vendley Brothers

Every week we’re going to be sharing a video from viewers just like you who send in their food stories. Here’s our first and I think it’s pretty cool. Check it out and make sure to send in your own videos!!

Here’s their good-looking pulled pork tacos:

Calexico Pulled Pork Tacos:

Serves: a bunch of hungry people

Part 1: Shredded Pork

1 large pork roast, preferably shoulder or Boston butt

– Preheat oven to 225 degrees

– Rub a generous amount of kosher salt and black pepper to both sides of the meat, patting so it adheres.

– Put the pork in a roasting pan and roast until the pork is falling apart and an instant-read thermometer inserted into the thickest part registers 165 degrees – about 6-8 hours

– Allow pork to rest until it is cool enough to handle.

– Shred into large pieces by pulling the meat apart with 2 large forks.

– Using hands, sift through the meat and remove any excess fat or connective tissue.

Part 2: Chipotle Sauce:

Makes about 4 cups

2-3 canned chipotle chiles (plus more if you want it hotter)

8-10 garlic cloves, unpeeled

3 pounds ripe tomatoes

2 tablespoons vegetable oil

2-3 tablespoons brown sugar

1-2 tablespoons cider vinegar

Salt & pepper

– Under a hot broiler, roast garlic in their skins until soft.

– Cool, remove from skins.

– Lay tomatoes on a baking sheet and place about 4 inches from hot broiler. When they blister and blacken, turn them over and roast on other side.

– Put tomatoes, chipotle peppers and garlic into a blender and puree. Work in batches if necessary.

– Heat oil in a heavy saucepan over medium-high heat. Add sauce and sear it in the oil, stirring for 10 minutes so that it concentrates and darkens into a brick-red color.

– Add half of the brown sugar and vinegar. Taste and add more if necessary. The sauce should be tangy, sweet, smoky and spicy all at once, similar to American barbecue sauce but with more heat.

– Season with salt and pepper.

Mix with shredded pork and serve on a warm corn tortilla with shredded cabbage, a squeeze of lime, and your favorite taco toppings: sour cream, cilantro, chopped green onions, avocado, fresh tomato salsa, etc.