Dessert:

Fireworks Dessert Pizza

Ingredients

– 1 package refrigerated sugar cookie dough
– 1 cup chopped coconut
– 1 1/2 cups milk
– 1 package vanilla flavored instant pudding
– 2 cups miniature marshmallows
– 1 1/2 cups whipped topping
– 1/2 teaspoon vanilla extract
– 1 1/2 cups blueberries
– 1 1/2 cups raspberries
– 1/2 cup miniature marshmallows

Directions:

Preheat oven to 375° F.
Line a pizza pan with foil and lightly spray the foil with non-stick cooking spray.
In a medium sized bowl, combine the packaged cookie dough with coconut. Mix with your hands until all the coconut is combined with the dough. Press cookie dough onto prepared pizza pan.
Bake for 15 minutes or until the dough is golden brown. Cool completely.
Pour milk into a large mixing bowl and add the dry pudding mix. Beat with a wire whisk for approximately 2 minutes. Stir in whipped topping, marshmallows, and vanilla extract.
Spread pudding mixture over the cookie crust. Top with fruit and extra marshmallows. Any variety of fruit can be used for this recipe
References :

Hi all, I’m Dave Lieberman and I’m searching high and low across the nation to bring you Real Food. What is Real Food you ask? All I know is when you taste it, there’s no longer a question. It’s obvious – it’s that amazing burger you had as a kid or your grandmother’s famous meatballs. It’s that taco stand in New York that you’ve dreamt about. Bottom line, it’s the foods that we don’t forget. This week, on my Real Food quest, I set out to find you the best Real Food for an unforgettable 4th of July.

First stop, Willie’s Dawgs in Brooklyn, NY. Try these recipes and you’ll understand why people wait on lines.

Willie’s Dawgs Red Onion Sauce (Recipe Courtesy of Willie’s Dawgs)

2 tablespoons vegetable oil

3 onions, sliced

3 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons white vinegar

11/2 teaspoons paprika

3/4 cup of water

2 tablespoons sugar

1tsp hot sauce

½ tsp salt

½ tsp black pepper

In a medium-sized pot, heat the vegetable oil over medium heat; add the onion slices and garlic and sweat for about 5 minutes, until opaque and tender. Add tomato paste and cook for another 2 minutes, stirring frequently. Add remaining ingredients and bring to a boil, reduce heat to low and simmer, uncovered, for about 40 minutes. Serve over hot dogs.

Here’s my world-famous 4th of July recipe for buffalo Burgers, Potato Salad & Lemonade and I’ve been told they taste pretty darn "real." Let me know how they compare to Willie’s Dawgs… think I’d get a line going too?

Buffalo Burgers with Special Sauce

1 ½ pounds ground buffalo meat

¼ cup finely chopped parsley

2 cloves finely chopped garlic

1 tablespoon Worchestire sauce

Salt

Freshly ground pepper

½ cup Hellmann’s mayonnaise

¼ cup ketchup

1 tablespoon Tabasco sauce

Toppings:

Sliced tomato, red onion, avocado, lettuce

Potato Salad:

2 pounds Yukon gold potatoes boiled and cut into cubes

3/4 cup Hellmann’s mayonnaise

¼ cup Dijon mustard

Handful of fresh dill, finely chopped

Handful of fresh tarragon, finely chopped

Freshly ground pepper

1 shallot, finelly chopped

Juice of 1 lemon

Combine all ingredients in a large mixing bowl and toss.

Orange Mint Lemonade

2 cups fresh squeezed lemon juice

2 cups fresh squeezed orange juice

¾ cup supefine sugar

1 big handful of mint sprigs

Combine lemon juice, orange and sugar in a large pitcher and mix until sugar has dissolved. Add mint and enough water to dilute to taste. Serve over ice. Garnish with a piece of sugar cane if you choose.

The Vendley Brothers

Every week we’re going to be sharing a video from viewers just like you who send in their food stories. Here’s our first and I think it’s pretty cool. Check it out and make sure to send in your own videos!!

Here’s their good-looking pulled pork tacos:

Calexico Pulled Pork Tacos:

Serves: a bunch of hungry people

Part 1: Shredded Pork

1 large pork roast, preferably shoulder or Boston butt

– Preheat oven to 225 degrees

– Rub a generous amount of kosher salt and black pepper to both sides of the meat, patting so it adheres.

– Put the pork in a roasting pan and roast until the pork is falling apart and an instant-read thermometer inserted into the thickest part registers 165 degrees – about 6-8 hours

– Allow pork to rest until it is cool enough to handle.

– Shred into large pieces by pulling the meat apart with 2 large forks.

– Using hands, sift through the meat and remove any excess fat or connective tissue.

Part 2: Chipotle Sauce:

Makes about 4 cups

2-3 canned chipotle chiles (plus more if you want it hotter)

8-10 garlic cloves, unpeeled

3 pounds ripe tomatoes

2 tablespoons vegetable oil

2-3 tablespoons brown sugar

1-2 tablespoons cider vinegar

Salt & pepper

– Under a hot broiler, roast garlic in their skins until soft.

– Cool, remove from skins.

– Lay tomatoes on a baking sheet and place about 4 inches from hot broiler. When they blister and blacken, turn them over and roast on other side.

– Put tomatoes, chipotle peppers and garlic into a blender and puree. Work in batches if necessary.

– Heat oil in a heavy saucepan over medium-high heat. Add sauce and sear it in the oil, stirring for 10 minutes so that it concentrates and darkens into a brick-red color.

– Add half of the brown sugar and vinegar. Taste and add more if necessary. The sauce should be tangy, sweet, smoky and spicy all at once, similar to American barbecue sauce but with more heat.

– Season with salt and pepper.

Mix with shredded pork and serve on a warm corn tortilla with shredded cabbage, a squeeze of lime, and your favorite taco toppings: sour cream, cilantro, chopped green onions, avocado, fresh tomato salsa, etc.
References :
this thingy on yahoo

4TH OF JULY PIE

1 pkg. sugar cookie dough or prepared graham cracker crust
1/2 c. sugar
3 tbsp. cornstarch
1 1/2 c. orange juice
3 c. fresh strawberries, halved
3 c. fresh blueberries
1/4 c. lemon juice

Press cookie dough into 9" pie pan. Bake 8 minutes in 400 degree oven. Cool (or have graham cracker crust ready).
In saucepan, mix sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil for 1 minute over medium heat. Remove from heat. Stir in lemon juice. Mix 1/2 juice with strawberries and the other 1/2 with blueberries. Spoon strawberries on outside and blueberries in the center. Chill 4 hours. Serve with whipped cream.

4TH OF JULY CAKE

1 pkg. Duncan Hines fudge marble cake mix
1 sm. pkg. strawberry Jello
3/4 c. boiling water
1/2 c. cold water
1 tub vanilla frosting
4 oz. cream cheese, softened
2 tsp. lemon juice
20 fresh strawberries

Dissolve Jello in boiling water. Add cold water. Set aside at room temperature.
Prepare and bake cake as directed on box for 13"x9" pan. Cool cake in pan about 1/2 hour. Poke deep holes through top of cake about 1" apart (I use handle of wooden spoon). Slowly pour Jello over cake, filling all holes. Set in refrigerator while preparing frosting. Mix lemon juice, cream cheese until well blended. Stir in vanilla frosting. Spread on cake and decorate with strawberries.

When cut and served, cake will look red, white and blue. NOTE: Cake must be kept in refrigerator and served cold.

4TH OF JULY SALAD

1 pkg. (3 oz.) raspberry Jello
3 c. hot water
1 env. Knox gelatin
1 c. sugar
1 c. milk
1 tsp. vanilla
1 (8 oz.) cream cheese, softened
1/2 c. cold water
1/2 c. nuts, chopped (pecans)
16 oz. can blueberries (& juice)

1st Layer: Dissolve 1 package Jello in 2 cups hot water in 8 x 12 inch or 9 x 13 inch pan. Put in refrigerator until set.
2nd Layer: Soften plain gelatin in 1/2 cup cold water. Add to heated milk with sugar. Add vanilla and stir in cream cheese and nuts. Put on 1st layer and let set.

3rd Layer: Dissolve 1 package Jello in 1 cup hot water and add blueberries with juice. Let cool and pour on 2nd layer.

Be sure each layer is set before next layer is added. Be sure top layer is cold before putting in pan so as not to melt 2nd layer.

4TH OF JULY VANILLA ICE CREAM

1 c. sugar
1 tbsp. flour
1/4 tsp. salt
3 egg yolks, slightly beaten
2 c. cream
2 tsp. vanilla

Scald milk, combine sugar, flour and salt; mix well. Add gradually to milk, stirring constantly, and cook over direct heat 5 minutes.
Remove from heat and vigorously stir about 3 tbsp. of hot mixture into egg yolks. Immediately stir into hot mixture. Return to heat and cook for 10 minutes, or until mixture coats a metal spoon. Remove from heat and cool.

Stir in cream and vanilla. Chill in refrigerator before freezing. Makes 1 1/2 quarts.

Variation: Before freezing, add 1/2 cup chopped chocolate chips.

HOPE THIS HELPS!
References :

http://www.foodnetwork.com/
References :