Recipes for 4th July

Cheers! Its Independence day! The Grand Happy Birthday of America. And sure we would love some special dishes for the special day. We have some mouth-watering recipes for you here, that you may use or may just forward to someone who can use it. It would be a good idea to save this page in your machine (click file->save as, on the top left of your browser) if you intend to cook any of these recipes. You will also find other holiday recipes by clicking here. Now, just scroll below for a wonderful section.

4th of July Recipes

Other Recipes

Honey Mustard Grilled Chicken

1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Preheat the grill for medium heat.

In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!


Barbecued Leg of Lamb

Ingredients :
2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 tsp. freshly ground Black Pepper
2 cups Cucumber, peeled and chopped
1 cup Tomatoes, de-seeded and chopped

Preparation :
Trim, split, and debone a whole leg of lamb. whip up the marinade and apply overnight. Grill the meat to desired doneness. Slice to serve. Wrap in tortillas or flatbreads with leaves of butter lettuce. 
In a large plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight. 
Preheat grill for high heat. 
Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
Servings : 10 
Prep Time:15 Minutes
Cooking Time:30 Minutes
Ready In:9 Hours


Barbecue Pork Chops

Ingredients :
48 4-ounce boneless pork center-cut chops
3 cups ketchup
1/2 cup brown sugar
1/4 cup lemon juice
1 tablespoon lemon rind
1 cup diced green pepper
1 cup diced onion

Preparation :
Grill chops on hot griddle until brown, approximately 2 minutes per side. Place on pans in single layer. Combine ketchup, brown sugar, lemon juice and rind. Stir in vegetables; pour over chops, spreading evenly. Bake in conventional oven at 400 degrees F. 10-12 minutes; or in convection oven at 350 degrees F. for 9-11 minutes, until chops are tender and juicy. Portion: 14-ounce pork chop.
Minutes of cook time: 20 Nutritional analysis per serving: calories: 187 grams of fat: 6 mg. cholesterol: 66 mg. sodium: 242


Steak Kebabs

Ingredients :
450 g (1 lb) rump steak, cubed 
175 g (6 oz) mushrooms 
1 red pepper, diced 
1 green pepper, diced 
1 small onion, cut into chunks 
Oil for brushing 
1 tbs Schwartz Steak Simply Shake Seasoning

Preparation :
Thread the steak onto 8 skewers alternating with the vegetables. Brush the kebabs with oil. Place under a pre-heated grill for 3-4 minutes, turning occasionally.
Evenly sprinkle over the Steak Seasoning and cook for a further 3-4 minutes, turning occasionally until cooked.


Grilled Pork Shoulder Steaks BBQ Recipe

Ingredients :
1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick (about 6 ounces each)

Preparation :
Ask your butcher to cut these steaks 3/4" thick. Serve with Hot German Potato Salad and a cucumber salad.
In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface. 
Place steaks in centre of cooking grate. Grill 10 minutes for medium (160?F/71?C) or 12 to 14 minutes for well-done (170?F/77?C), turning once halfway through grilling time. 

Makes 8 servings. 

Note: 3 to 4 pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1-1/4 to 1-1/2 hours or until well-done 170?F (77?C).

Handy Hints for Grilling Pork: 
Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time. 
Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat. 
Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat. 
Tenderloin can be safely removed from the grill at 155?F if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160?F. Use a meat thermometer to be sure.


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