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4th of July Recipes

4th of july recipes

Beer-Marinated Peppered T-Bones (4th of July)
Makes 6 Prep: 15 min. Marinate: 4 hours Grill: 8 min.


1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4-cup chili sauce
1/4-cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2-teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1-inch thick (about 1 pound each), or 6 beef top loin steaks, cut 1 inch thick (about 1-3/4 pounds total)
1 to 1-1/2 teaspoons cracked black pepper
Fresh herbs (optional)

In a large glass-baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2-teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper. Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness. If desired, garnish with fresh herbs.
This recipe is great for the 4th of July.
Nutritional Information Nutritional facts per serving
Calories: 231, total fat: 10g, saturated fat: 4g, cholesterol: 73mg, sodium: 390mg, carbohydrate: 7g, protein: 27g

4th of july recipes

Firecracker Steaks (4th of July Style)

2/3-cup virgin olive oil or vegetable oil
1/8 cup lemon juice
1/4-cup limejuice
2 tablespoons green chilies, chopped
1 clove garlic, minced
2 lbs. sirloin steak

Mix together the oil, lemon/lime juice, chilies and garlic in a roasting pan. Add steaks and marinate for several hours or overnight in the refrigerator. When grill is hot, add steaks and grill for 5 minutes on each side for medium, or longer for well-done steaks. Serve with salsa. Serves 4.

4th of july recipes

Smoky BBQ Beans with Jalapeno
(Great for 4th of July)

1 16-ounce package dried pinto beans (about 2 1/4 cups)
1 1/2 pounds smoked turkey wings, cut apart at joints, or smoked ham hocks
2 tablespoons olive oil
2 1/4 cups chopped onions
2 jalapeno chilies, minced
2 garlic cloves, minced
1-cup ketchup
1/3 cup (packed) golden brown sugar
2 tablespoons spicy brown mustard (such as Gulden’s)
1 teaspoon Worcestershire sauce

Place beans in large bowl. Pour enough water over beans to cover by 3 inches. Let stand overnight. Drain. Transfer beans to large pot; add turkey wings. Add enough water to pot to cover beans and turkey wings by 1 inch. Bring to boil. Reduce heat to low and simmer until beans are just tender, about 45 minutes. Drain, reserving cooking liquid and bean-turkey mixture separately. Cut meat from turkey wings and coarsely chop; discard skin and bones.
Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium heat. Add onions and sauté until golden, about 10 minutes. Add jalapeno and garlic; sauté 1 minute. Stir in ketchup, brown sugar, mustard, and Worcestershire sauce, then beans and turkey. Add enough reserved bean cooking liquid (about 2 cups; reserve remaining cooking liquid) to pot to almost cover beans. Bring to boil. Transfer pot to oven. Bake uncovered until beans are very tender and liquid thickens, about 45 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Before serving, bring to simmer, adding more reserved cooking liquid to moisten, if desired.)
Makes 8 to 10 servings.

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