Does anyone have any good 4th of July recipes?
I need new revenue fixed for July 4. I want to fix something on the grill. I also need some ideas flat with some dessert recipes. Thank you in advance!
Kabobbs with chicken / steak and vegetables (tomatoes, mushrooms, etc.)
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BBQ Steak
INGREDIENTS
1 small onion, chopped
7 cloves garlic
1 / 2 cup olive oil
1 / 2 cup vinegar
1 / 2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pounds) Tri-tip steak
DIRECTIONS
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt and pepper in the bowl of a food processor.Process until smooth. Place steak in large resealable plastic bag. Pour the marinade over the steak, seal and refrigerate for about 3 hours.
Preheat grill to high heat.
Brush grill grate with oil. Discard marinade, and place the steak on the barbecue prepared. Bake for 7 minutes each side or until desired doneness.
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Chicken with Garlic Herb Grilled
INGREDIENTS
1 (14 ounces) Swanson ® Seasoned Chicken Broth with Roasted Garlic
4 skinless chicken breasts boned
DIRECTIONS
Pour the broth into the dish nonmetallic shallow.Add chicken and turn to coat. Cover and refrigerate 15 minutes. Remove chicken from broth.
Cook chicken 15 minutes. or until done, turning and basting often with broth. Discard the remaining broth.
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Corncobs
INGREDIENTS
8 medium ears of corn, balls and silks removed
Refrigerated butter flavored spray *
2 tablespoons butter or stick margarine, melted
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 / 2 teaspoon salt
1 / 8 c. Tea pepper
1 / 8 c. Tea paprika
DIRECTIONS
Spray huit 12-in. x 10 ". pieces of foil with non-stick cooking spray. Place an ear of corn on each piece of foil, spritz corn evenly with butter flavored spray.Fold foil over the corn and seal tightly. Grill, covered, over medium indirect or bake at 400 ° F for 25-30 minutes or until corn is tender. Combine butter, horseradish, mustard, garlic, salt and pepper, brush on corn. Sprinkle with paprika.
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Grilled vegetables (squash, Zuccini, etc.)
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Nice refreshing salad with Italian or vinaigrette dressing.
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Pasta salad or potato.
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Mashed potatoes.
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Stars & Stripes Grand Finale Cake
INGREDIENTS
2 pints fresh strawberries, hulled and sliced
1 / 2 cup white sugar
1 (.25 ounce) envelope unflavored gelatin plain
2 pints fresh blueberries
1 / 2 cup white sugar
1 (.25 ounce) envelope unflavored gelatin plain
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed
DIRECTIONS
Mix half the strawberries, 1 / 2 cup sugar and 1 envelope of gelatin in a bowl.Set aside at room temperature to allow the juices to develop and the sugar and gelatin dissolve, about 15 minutes. Heat in microwave for 2 minutes at full power, or until the gelatin has dissolved. Stir to blend in gelatin and then mix in the remaining strawberries.
In another bowl, mash 1 cup of blue berries with back of fork. Stir 1 / 2 cup sugar and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin dissolve. Heat in microwave for about 2 minutes to melt the gelatin, then stir to mix well. Stir in remaining blueberries.
Cover the bottom and sides of a hinge or a large removable bottom tube pan tightly with foil to keep the juices seeping out.
Pour the entire mixture to the strawberries in bottom of cake pan, cover it with slices of angel food cake, tearing or cutting pieces to fit in a waterproof layer. Spread 1 container of whipped topping on the top cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of blueberries, the spread of container remaining whipped topping on top. Finish the dessert with a final layer of angel food cake.
The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel.Holding the mold and plate together, shake the cake back and forth to release the sides of the pan. Open the springform ring care, or fold the sides of tube pan. Do not force the cake to release. If she continues to stick, repeat the procedure with the hot towel.
I tend to like also to fix the side that does not require refrigeration after serving. You know how you have to worry about mayo and others.
Salad Potato
I like this one:
2 pounds red potatoes
8 green onions, sliced thin
2 tablespoons Italian parsley, chopped
1 tsp tsp dill weed
1 / 2 teaspoon salt
1 / 4 teaspoon crushed pepper
3 tablespoons rice vinegar
1 / Wine 4 cup white
2 v. tsp garlic, minced
1 / 2 cup olive oil
Cut apples into quarters and steam for 15 minutes or until cooked but not mushy. Drain in a colander and rinse with cold water. When cool, cut the potatoes into cubes and transfer to large bowl.Add onions, parsley, dill, salt and pepper and stir to distribute. In a small bowl, whisk the vinegar, wine, garlic and olive oil. Pour over potatoes and stir well.
Serve immediately or refrigerate and serve later.
Spaghetti Salad
1 pounds thin spaghetti
1 LG. green pepper, diced
2 lg. tomatoes, diced
1 onion, diced
1 can pitted black olives, sliced
1 (18 ounces) Viva bottle Italian dressing
1 jar McCormick Salad Supreme seasoning (do not substitute this seasoning)
Cook spaghetti, drain well and rinse with cold water. Mix spaghetti and vegetables. Add olives and salad dressings.
The All American Trifle
The All American Trifle is a true red, white and blue dessert that everyone can enjoy. It is literally red, white and blue, and so it will brighten your table! Best of all though, it is really easy to do ... Perhaps the simplest of all the Fourth of July desserts and sweets there in practice.Even if you can not boil water without burning it, you can make ...
All American trifle!
4 cups boiling water
2 cups cold water
2 cups strawberries
1 cup raspberries
1 packet of red jelly (any flavor)
1 packet of blue gelatin (any flavor)
10.75 oz pound cake (frozen is fine as it is thawed)
8 oz whipped topping
Before you start preparing your All American Trifle, you must prepare gelatin. Prepare the two flavors in separate bowls and add 2 cups of boiling water to each.Stir well until all the gelatin is completely dissolved, then add a cup of cold water to each bowl to assist the tuning process. Place the bowl in the refrigerator for about 2 hours to ensure they are both together.
Now, cut the pound cake in half cubic inch rough, and chop all the strawberries in half. You should also cut the gelatin into half inch cubes.
