I need some good recipes for a dinner on july 4th?

Answer 1

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.


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http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=flag

JELL-O® Easy Patriotic Flag Dessert


Recipe Rating:

Prep Time: 30 min
Total Time: 2 hr 30 min
Makes: 16 servings


Nutrition Information
Kraft Kitchens Tips
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3 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Brand Berry Blue Flavor Gelatin
2 cups ice cubes, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin, or any red flavor
2 cups halved strawberries
1/2 cup blueberries



STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.
PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.
SPREAD remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.



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http://www.tgifridays.com/mixology.html

14 DRINKS FOUND
VIRGIN FROZEN GLORY

AMERICAN FLAG

Bourbon Bang

Stars and Stripes

Bomb

AMERICANO

LEMONADE

WATERMELON - 1

American Sour

Uncle Sam

The Liberty

Southern Comfort Tea Party Punch

FROZEN GLORY

LYNCHBURG LEMONADE

T.G.I. Friday's® Fireworks Colada (see photo)

1 ¼ oz. rum
4 oz. Pina Colada mix
1 cup crushed ice
1 oz. Blue Curacao
6 cherries
Glass: Tall specialty

Garnish: Whipped cream and cherry

To get the speckled cherry affect, blend all ingredients as listed, except the cherries and blue curacao. Flash blend these into the mix for about 10-15 seconds. Then pour mixture into blue curacao.

T.G.I. Friday's Freedom Fling (see photo)
Non-Alcoholic Version

5 oz. Pina Colada mix
1 cup crushed ice
6 cherries
½ tsp. Sprinkles
Glass: Collins

Garnish: Whipped cream, cherry and sprinkles

To get the speckled cherry affect, blend all ingredients as listed, except the cherries. Flash blend these into the mix for about 10-15 seconds.

I also have some galvanized tubs that I will fill with ice and fill with assorted beverages. I thought this year I would make it a little bit more "yester-year" and have the kids make strawberry ice-cream. Then we could enjoy it over Angel Food Cake and Blueberry Sauce. I am making this year's dessert around red, white and blue colors and they have to be refreshing.

I am sure your own celebration of Independence Day will also be very special this year. Enjoy your outing and share some stories with us!

Here is this year's Menu for a grand celebration!Black Bean & Salsa Dip
Lime Dusted Tortilla Chips
Jane's BBQ Brisket
Sandwich Rolls
Best BBQ ColeSlaw
Jack Daniel's Style BBQ Ribs
Pineapple BBQ Beans
Lemon Shrimp Linguini Summer Salad
Blueberry Buckle with Vanilla Bean Ice Cream
Cherry Cream Pie
Grandma's 1930 Sour Cream Fudge Cake
Jane's Barbecue Brisket

Assorted wines, ice-cold Corona's, summer lemonade and sodas.

Serves 8 to 10
This barbecue brisket, from Martha's banker and friend Jane Heller, gets a Southern twist with a splash of bourbon.

5- to 6-pound brisket
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 to 3 medium onions, cut into large dice
2 to 3 large carrots, scrubbed and cut into 1-inch pieces
5 ten-and-a-half-ounce cans Campbell’s French onion soup or beef broth
1 1/2 cups Sankaty Barbecue Sauce, plus more for sandwiches
1/2 cup Jack Daniel’s whiskey
8 to 10 crusty rolls
Cole slaw, for serving (optional)

1. Preheat oven to 350°. Using a sharp knife, lightly score the brisket in a cross-hatch pattern. Season with salt and pepper; set aside. In a large heavy-bottomed Dutch oven, heat olive oil over medium-high heat. When oil is hot but not smoking, add brisket, and cook until well browned all over, 1 to 3 minutes per side. Remove, and set aside.

2. Add onions, carrots, and the soup. Return the brisket to the pot, and add 1 cup barbecue sauce and the whiskey. Cover, and transfer to oven. Cook until brisket is very tender, 3 to 3 1/2 hours. Transfer brisket to a platter; set aside. Discard liquid and vegetables.

3. Preheat a grill. Brush the brisket on one side with 1/4 cup of barbecue sauce. Place sauce side down on grill. Cook until lightly charred, about 5 minutes. Brush second side with remaining 1/4 cup sauce. Turn, and cook until lightly charred, about 5 minutes. Remove from grill. Slice brisket against the grain 1/4 inch thick. Serve on a roll, topped with more barbecue sauce and cole slaw.


Best Barbeque Cole Slaw
8-10 servings

2 10 oz. pkgs. finely shredded cabbage
1 carrot shredded
1/2 c. sugar
1/2 t. salt
1/8 t. black pepper
1/2 c. mayo
1/4 c. buttermilk
2 1/2 T. lemon juice
1 1/2 T. white vinegar

Combine cabbage and carrot in a large bowl.

Whisk together the sugar and next 7 ingred. til nicely blended. Toss with the cabbage and carrot. Cover and chill 2 hours.BBQ Peach Glazed Ribs
serves 4

Peach Glaze:
8 tbsp. peach preserves
1/2 cup water
juice of 1 lime
3 tbsp. brown sugar
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. vinegar
1/2 tsp. paprika
salt and pepper to taste
1 tsp. worcestershire sauce

Combine all ingredients in a saucepan and blend. Cook over med. heat til thickened. Stir occasionally. Makes 1 cup of glaze.

2 lbs. pork spareribs
Preheat oven to 450. Place ribs in a 9x13 pan and roast for 40 minutes. Drain any fat and reduce heat to 350, pour glaze over and continue baking uncovered til tender about 1 1/2 hours. Baste occasionally and don't let it burn. Can pour a little bit of water in pan.

Or you can make the Jack Daniel's Glaze for the ribs and really impress your guests....

Jack Daniel's Rib Glaze
Taken from "Cooking with Wine and Spirits"
edited by Barbara Brusehaber Dvorak

1 cup Jack Daniel's Whiskey
1/2 cup dark brown sugar
1 cup catsup
1 teaspoons Worcestershire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.

Also great on chicken wings.Pineapple Baked Beans
Source: American Dry Bean Board
Makes 6 main dish servings or 12 side dish servings.

3 slices bacon, chopped
3/4 cup sliced green onions and tops
3 cloves garlic, minced
4 cans (15 ounces each) Navy or Great Northern beans, drained and rinsed
1 can (8 ounces) crushed pineapple, undrained
1/4 to 1/2 teaspoon minced jalapeno pepper
1/2 cup packed light brown sugar
1/3 cup pineapple or apple juice
2 tablespoons Dijon-style mustard
1/4 teaspoon pepper

Fry bacon in small skillet until crisp; drain bacon thoroughly on paper towels. Discard all but 1 teaspoon bacon fat; add onions and garlic to skillet and saute until tender, 4 to 5 minutes.

Mix all ingredients in 1 1/2-quart casserole. Bake, covered, at 350 degrees F for 1 1/2 hours, then bake, uncovered, for 30 minutes.

Microwave instructions: cook on medium high for 45 minutes to 1 hour.Black Bean and Corn Salad
A Slice of Paradise, Jr. League of the Palm Beaches
yields: 12-15 servings

3/4 cup Italian salad dressing
3/4 tsp. Tabasco sauce
1/2 tsp. chili powder
1 tbsp. fresh lime or lemon juice
1 tbsp. cilantro
1 (12 oz.) can yellow corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 medium tomato, finely chopped
1/2 cup finely chopped red onion
1 red bell pepper, seeded and finely chopped
1/2 cup thinly sliced scallions
1 garlic clove, minced
1 jalapeno pepper, seeded and finely chopped

Combine Italian dressing, Tabasco, chili powder, citrus juice and cilantro in a jar and shake well; set aside. Combine remaining ingredients til evenly mixed. Cover salad with dressing and chill at least 4 hours, best if made the day before serving. Serve cool or at room temp. Lemon Shrimp Linguini Summer Pasta
serves 6

1 lb. linguini
1/2 cup olive oil
zest of 1 lemon
juice of 2 lemons
1 lb. medium shrimp
3 garlic cloves, minced
1/2 cup chopped scallions
1/4 cup fresh chopped parsley
salt and pepper to taste
1/2 lb. fresh asparagus
1/2 cup grated parmesan cheese

Take the shells off the shrimp, devein and heat the olive oil in a large skillet. Saute the shrimp with the garlic until they turn pink. Steam the asparagus until crisp-tender and cut into bite-size pieces.

Cook linguini until al dente in salted boiling water. Drain well. Combine the shrimp saute, garlic, lemon zest and juice, scallions, parsely, salt and pepper and asparagus with linguini in a large serving shallow bowl. Toss well and sprinkle on the parmesan.
Blueberry Buckle

serves 6

1/2 c. unslated butter, softened
3/4 c. sugar
1 egg
2 c. flour
2 1/2 t. baking powder
1/2 t. greshly grounded nutmeg
1/4 t. salt
1/2 c. milk
2 c. fresh blueberries

In a large bowl, cream butter and sugar til light and fluffy. Beat in the egg. Sift together all the fry ingred. and add to the butter mixture alternating with the milk. Stir until well blended. Pour batter into a buttered and floured 9x9x2 baking pan. Top with the blueberries. Cover the batter evenly with the berries and press them in slightly.

TOPPING:
1/2 c. flour
1/2 c. light brown sugar, firmly packed
1/2 t. cinnamon
1/2 c. unsalted butter, cut into small pieces
Combine topping ingred. til crumbly and sprinkle evenly over the berries. Bake in center of oven at 350 for 45-50 min. Top should be golden and bubbly! Serve warm with vanilla ice-cream.Cherry Cream Pie

1/2 pt. whipping cream
1/2 c. powdered sugar
1 t. almond extract
3-oz. pkg. cream cheese
9-inch pie crust, baked
21-oz. can cherry pie filling

Blend whipping cream, powdered sugar, almond extract and cream cheese together until smooth. Pour into cooled pie crust and top with cherry pie filling; chill until set. Makes 8 servings.Grandma's 1930's Chocolate Sour Cream Cake

1 stick butter
2 1/2 oz. unsweetened chocolate
1 egg
1 c. sugar
1 c. sour cream
1 1/4 c. sifted cake flour
1/4 t. baking soda

Grease 2 layer pans or bundt pan. Melt butter and chocolate over low heat. Beat egg, add sugar and beat well. Add sour cream and beat. Sift flour with baking soda and mix in by hand, do not beat in. Add melted butter and chocolate and hand mix. Pour into prepared pan and bake at 350 45 min. for bundt pan or 30 min. for the layer pans. Cool 10 min. Invert and cool completely.

Old Fashioned Frosting:
3 1/2 oz. unsweetened bakers chocolate
3 T. butter
3 c. sifted confectioner's sugar
1/4 t. salt
1/4 c. milk
1 t. vanilla
dash of instant coffee granules

Melt the chocolate and butter. Blend all the remaining ingred. and add to the hot chocolate mixture. Let stand in cool place until ready to use.

Answer 2

Hmm,,,,200 people, and I'm guessing Hamburgers and Hot Dogs are out? Let's see, you want something that doesn't take too much time. For the meal, I could suggest ranch chicken. With that many people, you'd have to do a lot of math from the normal recipes people would get, so I'm going to make this a little easier. 1: Get all the chicken you're going to need. (Whatever cuts you want) 2:lay it out on sheet pans that have ben sprayed with pan spray. 3.Get the packets of ranch dressing powder and sprinkle on top of chiken, lightly coating it. 4. Bake @350F until done (for about 20-30minutes) Side dishes: Green Beans or Corn on the cob. (nuff said) for a starch, if you don't use the corn try cooking some spaghetti noodles and coat with butter, garlic, and parmesean cheese to taste. For dessert, you could just buy some frozen cheese cake, or you could go for this: Red, white, and BLue jello Cake. You will need White cake mix, cake frosting,and Jello (Red and Blue in color) Bake the cake as directed, and prep the Jello to a liquid state. Place a straw in the jello, cover the top with a finger to trap the liquid. place the straw in the cooled cake, release the liquid. Repeat this process, alternating the jello flavors. (Don't soak the cake just make sure to get the jello all around.) Place the cake in the fridge until the jello gels, then frost. Hope these are what you need. Otherwise, I'd say use a grill with Hamburers, Sausages, and Hot dogs. And for dessert, a massive tub of vanilla ice cream with a toppings bar. Good Luck.

Answer 3

Hello. I am a cooking consultant with the Pampered Chef. We have an extensive recipe search on the main website at www.pamperedchef.com. There's all kinds of great recipes that may suit your needs, and we also have great products that are perfect for entertaining indoors AND outdoors. For more information regarding products and business opportunities, visit www.pamperedchef.biz/ candiceskitchen Hope this helps you in your search for a great 4th of July recipe! Happy holidays.

Answer 4

Grilled chichen toped with pineapple chutney)
Depending on how many people?
Take cleaned chix breast 5 PCs
Rosemarry fresh 3 PCs
Garlic chopped 1/4 cup
Oil 1/4 cup salt@pepper to taste use fresh cracked black pepper.
Chop garlic and rosemary and add to bowl add oil pepper @salt toss chic in it then grill chic.

Top chic with chutney or use on fish or pork
pineapple chutney
pineapple Tibet's 1 or 2 10-0z cans
1Tbs of fennel seed
1 cup sager
1 bunch chives
1 or2 Serrano chillis depends how hot you like it.
chop chives small diced @ chilis small diced put a side.
In sause pan put pineapple sager fennel seed turn on low heat making sure to stir offton i like to take it off when it just starting to thicken , i like it with more juice let cool in frig then add chopped chives and chillis toss @ you're done hope you like real yummy !

Answer 5

this website has recipes for 4th of july. have fun!

http://allrecipes.com/advice/coll/entertain/features/julyfourth.asp

Answer 6

hamburgers and hot dogs with cottage cheese and maybe a salad

Answer 7

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