Fourth of July
815 recipes found
Fleur de Lys
Sorta like a Mimosa, but with a little Pernod and Cointreau. I know it sounds weird, but trust me, it's delicious.
Mouthwatering Watermelon Martini
I came up with this to please my girl friends in the hot tub while dreaming of warmer weather...April, May? Remember it's cold where I live. This was spring in a glass. Refreshing, cool, and hydrating. The mint and lime zest make it. Make sure the melon (you could use any kind) is ripe and remove the seeds. We love this,enjoy!
Lemon Lime Margaritas
This lemon-lime margarita recipe uses less tequila and more Cointreau than the standard margarita which made us think the drink might be sweet, but it's not.
Stuffed Peppadew Peppers
The basic recipe is simply soft goat cheese stuffed inside of peppadew peppers but you can mix anything that suits your taste into the cheese prior to stuffing.
Devils on Hatchback
I get more requests for my Devils on Horseback than any other snack time party food that I make; and mine, I'm sure, are just like everyone elses: dates stuffed with cheese, wrapped in bacon, baked til they are crispy as a critter. This is my variation on that classic bite. I use roasted Hatch Green Chiles ('round these parts, Hatch Chiles are gold) and cream cheese to accompany the bacon. The mild spiciness of the pepper is a lovely compliment to the saltiness of the bacon and the sweetness of the cheese (and the honey that I drizzle on towards the end). Cambozola (a German brie-style blue cheese) or any semi firm cheese that you like would be a lovely alternative, but I like to use cream cheese because it is a crowd pleaser. And just between you and me, I just watched a certain citrus-fruit sister eat twelve. And they came out of the oven four minutes ago. - Helenthenanny
eggs and baskets
This is more of an idea than an actual recipe, so I am including the what and you can determin the how much / how many based on what your need is - I love serving this tray of treats at parties because each little bite packs a real flavor punch, plus, they're cute! May I suggest serving blood orange mimosas with them?
"Dressed" Beer
A favorite in San Antonio, Texas. Ask for a Dressed Beer and you'll get a cool refreshing drink. The recipe only calls for beer, lime and kosher salt.
Expensive tomatoes
Watermelon and Bourbon Cocktail
This is my new favorite drink. I had been in love with watermelon margaritas for years, but this summer I decided it was time to change it up. A Southern boy at heart, I always have bourbon on hand so this seemed like a perfect fit. Macerating the bourbon with lemon slices is a key step. Watermelon juice can be easily made by cutting watermelon into chunks and squeezing through a kitchen towel.
Raw Tomato Basil Soup
A simple and delicious way to use garden fresh tomatoes and basil. Easier to make than gazpacho because the ingredient list is paired down to the basics...
Summertime in a Glass
I created this recipe after I had a watermelon sitting on my counter for a week and felt pressure to find a use for it. Picking through my fruit selection, I added what I had available and then decided to freeze the fruit mixture, almost to make a granita. Adding rum and a sparkling lemonade to the slushiness of the recipe caused one of my friends to remark that it was “summertime in a glass.” Other types of fruit could be added or substituted. Likewise, substituting vodka for the rum has also been a hit.
Grilled Mint Julep Peaches
One of my favorite summer libations was the inspiration to this summery southern-style dessert.
Boozesicle
Well, I make popsicles for a living, mostly non-alcoholic. But there's nothing more refreshing on a hot summer night than a cocktail on a stick...that's right baby, frozen popsicocktails!!
"Tomato" Cocktail
This French aperitif is called a "tomate," or "tomato" because of its bright red-pink hue.
Strawberry Salad
Few are as blessed as we who live in Southern California, with access to strawberry sublimity almost every month of the year. For this recipe I used seascape berries, which have a complex, super strawberry flavor and are in the farmer's market now, but any intensely-berry variety you can lay your hands on will do. (No, faux gourmet superstore, I am not looking at you!) The simple greens let the strawberries steal the show, with fennel and celery in crunchy supporting roles.
Turkey Burgers
Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.
Grilled Chicken Wings With Provençal Flavors
Like most chicken parts, wings are best grilled in two stages. Start them over indirect heat, away from the hottest part of the grill. Cook them there, more or less undisturbed, until most of their fat is rendered and they’re just about cooked through. This takes only 10 or 15 minutes, especially if you cut the wings into sections first (more on this in a second). At this point they’ll be pale and not especially appetizing, but move them over to the hot part of the grill, brown them under a watchful eye, and they’ll turn gorgeous.
Max Treitler's Fesenjan (Chicken With Pomegranate and Walnut Sauce)
Southern Pan-Fried Chicken
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It’s just as good cold as it is hot.
Salmon and Crab Cakes
German Potato Salad
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century. Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise). German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest. This is an adaptation of a classic version that was first published in the 1931 edition of “The Joy of Cooking.”
Best Peach Cobbler
Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We’re not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. This recipe is all about showcasing the fruit, so when you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior. If you'd like a taller cobbler with a higher cake-to-fruit ratio, do as many readers do, and double the batter.
4-ingredient Coleslaw