Chicago-Style Hot Dog
Ingredients (for one hot dog):
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Chicago-Style Hot Dog
- Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
- Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!
Cheeseburgers with bacon, onion and melted cheese for a tasty 4th of July celebration.
4 slices Bacon
½ cup Shredded Triple Cheddar Cheese
1 lb. ground beef
4 hamburger buns
Cheeseburgers with bacon, onion and melted cheese for a tasty 4th of July celebration
HEAT grill to medium-high heat.
COOK bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.
REMOVE bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.
CRUMBLE bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
GRILL 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.
A tasty version of whole barbecued chicken features a delicious barbecue sauce glaze, flavored with lemon juice and Italian seasoning, for the perfect finishing touch.
2 whole chickens (3 lb. each)
2 small lemons, cut in half
1 cup Barbecue Sauce
1 tsp. Italian seasoning
4 cloves garlic, peeled
Whole barbecued chicken for 4th of July celebration
HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
TRIM and discard excess fat from chickens. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well. Place 2 each lemon halves and garlic cloves inside each chicken cavity.
PLACE chickens, breast-sides up, on grate over unlit area; cover. Grill 1-1/2 to 2 hours or until chicken is done (165°F), turning and brushing occasionally with sauce for the last 20 min. Remove and discard lemon halves and garlic from chickens before serving.
Grilling corn seals in the flavor so each buttery, Parmesan-coated bite is as mouthwatering as the next.
Skip the boiling – this is your new go-to recipe for summer.
4 ears corn on the cob, husks and silk removed
¼ cup butter, softened
2 Tbsp. Grated Parmesan Cheese
1 tsp. chopped fresh parsley
Grilled corn on the cob
HEAT grill to medium-high heat.
RINSE corn under cold water; wrap individually in foil.
GRILL 15 to 20 min. or until tender, turning occasionally.
MIX remaining ingredients; spread onto corn.
JELL-O Firecrackers to celebrate Fourth of July.
1-1/3 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 env. KNOX Unflavored Gelatine
1 cup milk, divided
3 Tbsp. sugar
½ tsp. vanilla
20 maraschino cherries with stems, well drained, patted dry
Fourth of July JELL-O Firecrackers
Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat with cherry gelatin mix. Cool.
Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min.
Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove from cups before serving.
Baby back barbecue ribs recipe to celebrate 4th of July.
3 lb. pork baby back ribs
1 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. garlic powder
1-1/2 tsp. ground black pepper
½ cup water
1 cup BULL’S-EYE or KRAFT Original Barbecue Sauce
Baby back barbecue ribs to celebrate 4th of July
HEAT grill to medium heat.
PLACE half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet.
GRILL 45 minutes to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
RETURN ribs to grill; brush with barbecue sauce. Grill 15 minutes, turning and brushing occasionally with remaining sauce.
Heat oven to 450°F. Assemble foil packets as directed; place on baking sheet. Bake 45 minutes to 1 hour or until ribs are done. Remove ribs from foil; discard foil. Place ribs on rack of broiler pan. Heat broiler. Broil ribs, 6 inches from heat, 10 minutes, turning every 5 minutes and brushing with sauce.