4th of July Full Menu
- 6 cups of water
- 1 1/2 cups of sugar
- 1/4 teaspoon of salt
- 2 cups of fresh lemon juice which is about 8 big lemons, 4 squeezed lemons reserved
- 4 cups of chopped watermelon
Boil and stir the water, sugar and salt together. Once it comes to a boil, turn off the stove. Add the reserved lemons to the mixture and cover the pan while letting it sit for 10 minutes. While that is going on, use this time to puree the watermelon with a cup of water. Now grab a strainer and pour both the puree and boiled mixtures through it into a pitcher. Add the lemon juice and ice.
- 6 cups of seeded watermelon, cubed
- 1/4 cup of mint leaves
- 1/4 cup of fresh lemon juice
- 1 English Cucumber that is peeled and sliced
- 2 1/2 cups of tonic water
- 1 1/4 cup of gin
Take half of the watermelon, half of the mint, half of the lemon juice and half of the cucumbers and place them all in a blender and mix until it is smooth. Grab a sieve and line it with 4 layers of cheesecloth and pour the mixture over it with the contents landing in a bowl. Do this all again with the other half of ingredients. Once that is complete, add the tonic water and gin to the bowl and mix well while adding ice cubes.
- 2 bottles of white wine
- 1 cup of triple sec
- 1/2 cup of berry flavored vodka
- 1/2 cup of fresh lemon juice
- 1/2 cup of simple syrup
Cut the pineapples into star shapes and the strawberries into fourths. Add all of the ingredients to a large pitches and served chilled.
- 2 cups of fingerling potatoes that are halved lengthwise
- 2 cups of quartered red potatoes
- 2 cups of small blue potatoes that are halved lengthwise
- 1/4 cup of chopped red onion
- 2 tablespoons of chopped parsley
- 1 tablespoon for chopped dill
- 1 tablespoon of chopped chives
- 3 chopped hard boiled eggs
- 1/4 cup of red wine vinegar
- 2 tablespoons of olive oil
- 1 1/4 teaspoon of salt
- 2 teaspoons of Dijon mustard
- 1/2 teaspoon of ground black pepper
- 1 minced garlic clove
Boil the red and fingerling potatoes. After the water comes to a boil, turn down the heat and simmer until the potatoes have softened (about 13-16 minutes). Drain the potatoes and transfer to a big bowl. Do the same thing now with the blue potatoes. These don’t take as long to soften (about 10 minutes). Drain these and add them to the bowl with the other potatoes. Now toss in the onions, parsley, dill, chives and eggs. In a separate bowl, mix together the vinegar, olive oil, salt pepper, clove and Dijon mustard. Pour it over the potato mixture and gently combine the two.
- 6 ounces of Yoplait’s key lime pie yogurt
- 4 teaspoons of honey
- 1/4 teaspoon of salt
- 1/2 of a peeled jicama that is cut into 1/4 inch slices
- 10 ounce bag of romaine lettuce
- 2 1/2 cups of cubed seedless watermelon
- 1 cup of blueberries
Mix together the yogurt, honey and salt in a bowl. Next, grab the jicama and cut them into small stars for the salad, set aside. In a big bowl, add the rest of the ingredients and pour the dressing you just made over it, then mix together until everything is blended evenly. Put the jicama stars on top and it’s ready to eat.
- 2 (8 ounce) cans of pineapple tidbits in juice
- 2 sliced bananas
- 3 pints of strawberries
- 3 (6 ounce) containers Yoplait lemon burst yogurt
- 1 1/2 cup of (thawed) frozen whipped topping
- 3 tablespoons of powder sugar
- 4 cups of cubed cantaloupe
- 1 1/2 pints of blueberries
- 2 cups of mini marshmallows
Drain the pineapple and put the juice in a bowl. Use paper towels to pay the actual pineapple pieces dry. Put the banana slices in the pineapple juice and then drain the liquid out. Grab 20 strawberries and put them to the side for later. With the strawberries you have left, cut them into quarters. Now grab medium sized bowl and blend together the yogurt, whipped topping and powder sugar. Find a 13” X 9” glass baking dish and start making your layers. First, drop in the cantaloupe, then the quartered strawberries, the blueberries (leave 50 of them out for later use), the bananas, pineapples and finally the marshmallows. Lightly press on the top so that it’s even all the way across the dish. Take your yogurt mixture and lay it out over the fruit. Put it in the refrigerator for 4 hours. With the strawberries and blueberries you put to the side earlier, use them to create the American flag in the yogurt. Serve with pride!
- 2 tablespoons of taco sauce
- 2 teaspoons of honey
- 1/4 cup of mayonnaise
- 4 boneless skinless chicken breasts (halved)
- 1/2 teaspoon of seasoned salt
- 4 pineapple slices
- 4 slices of Monterey Jack cheese
- 4 kaiser rolls (split it half)
- 4 lettace leaves
Start the grill so it has time to get fully heated. In a bowl, mix the taco sauce and honey together. In a different bowl, mix the mayonnaise and of the taco sauce mixture you just made. Put this new mixture in the refrigerator until later. Now take the chicken breast halves and sprinkle on the seasoned salt. Take the taco sauce mixture that was first made and that is still out and brush about 1 tablespoon over the chicken. Head over to the grill which should be heated to medium heat by now and put the chicken on it for 11-13 minutes or until the chicken becomes tender. Every few minutes go back to it and brush on some more of the taco sauce mixture. When it comes close to being done, put a slice of cheese on each of the chicken pieces so it will melt nicely. Now grab the pineapple and place them on the grill too, but only for a minute or 2 and grab the Kaiser rolls that are already sliced in half and put the inside of the roll down on the grill for 30 seconds. Grab the rolls off the grill first and out the mayonnaise mixture on the bottom half of the roll. Put the lettuce on, the chicken with cheese, the pineapple, the top of the roll and serve.
- 2 tablespoons of ground ginger
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of dried crushed red pepper
- 5 1/2 pounds of baby back pork ribs
- 2 limes that are halved
Grab a small bowl and mix together the ginger, salt, pepper and red pepper. Now grab the ribs and rinse them, pat them dry and remove the thin membrane from the back of the ribs with a knife to make them even more tender. Now grab the halved limes and start squeezing the limes and rubbing them on the ribs. Tightly wrap them with the plastic wrap and put them all in a zip lock bag to chill for 8 hours. About 40 minutes before you grill them, let them sit at room temperature. When it is time to grill, remove the plastic wrap. Light half the grill (so it’s about 400 degrees) and put the ribs on the unlit side in a stacked formation. Cover the lid and let it sit for about 40 minutes. Then redo the stack to the bottom is on the top and the top is on the bottom and close the lid again for another 40 minutes. Bring the temperature down to 300 degrees and separate the ribs so they are all next to each other, still on the unlit side. Now let them sit for 30 minutes while you rub the sauce you made earlier on them. After 30 minutes, take them off the grill, let them sit for 10 minutes and then cut them between the bones and serve. Any sauce that remains can be put into a bowl for guests to use to add to their ribs.
- 3 (12 ounce) packages of frozen tart red cherries (make sure to thaw them)
- 1 cup of sugar
- 1/3 cup of quick cooking tapioca
- 1/4 teaspoon of salt
- 2 teaspoons of lemon juice
- 1/2 teaspoon of almond extract
- 1 package of pie crust (14.1 ounce package preferably)
- 1 egg (lightly beaten)
Set the oven to 425 degrees. Grab a bowl and combine the red cherries, sugar, tapioca, salt, lemon juice and almond extract together then let it sit for 15 minutes. While the mixture is off to the side, grab one of the pie crusts and put it in a shallow 9 inch pie plate. Make sure to trip off the edges. Now take the other pie crust and 3/4 of it into strips and 1/4 of it into 2 inch stars, then set aside. Grab the cherry mixture from before and spoon it into the pie plate. Grab the strips of pie dough and place them on to with the stars in the corner. Now brush the top of the pie crust with the beaten egg and head over to the oven. Place the pie plate on a foil lined baking sheet and bake for about 15 minutes. Turn the heat down to 350 degrees and continue to bake for 55 minutes or until the filling bubbles and the crust is browned.
- 1 cup of cranberry juice
- 1 cup of lemonade
- 1 cup of blue sports drink (example: Gatorade)
Arrange 8 3 ounce paper cups on a baking sheet and divide the cranberry juice evenly between them, then place them in the freezer for about an hour. Take a Popsicle stick and insert it into the mostly firm cranberry juice. Now evenly distribute the lemonade between the glasses and return to the freezer for two hours. Finally add the Gatorade to the cup and freeze for 3 hours. Once the ice pops are fully hard, remove the cups and serve them over ice.
- 4 store bought red velvet cupcakes
- 1 1/2 pints of vanilla ice cream
- 1 1/2 pints of blueberry sorbet
- 2 cups of cold heavy cream
- 2 tablespoons of confectioners’ sugar
Grab the red velvet cupcakes you got from the store and take off all of the icing and decorations from the top. Now take the cake part and crumble them into crumbs. Remove 1/4 cup of the crumbs and put it to the side for later. Take the remaining crumbs and press them into the bottom of a 9 inch deep pie plate and then freeze for 30 minutes. This will be the crust for your cake. Take out the ice cream and sorbet and let it sit for 15 minutes so it’s easier to work with. Take out the crust from the freezer and spread the ice cream on top of the crust evenly. Next spread the sorbet over the ice cream evenly. Bring the cake back to the freezer to harden some more. While it is in the freezer gaining its form back, make the whipped cream topping. Grab a big bowl and beat the heavy cream and confectioners’ sugar together and then mix it with a mixer on medium/high until peaks form. This generally takes about 3 minutes. Take the cake out of the freezer and top with the whipped cream. Now crab the 1/4 cup of crumbs you set aside earlier and sprinkle them around the edges. Return the cake to the freezer to freeze overnight.
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