Strike up the band and fire up the grill! It’s Old Glory’s greatest day of the year, and the barbecue’s finest hour.
On the menu:
Makes: 4 servings
1 romaine lettuce heart
2 tablespoons olive oil
1 teaspoon zesty herb marinade
8 teaspoons ranch dressing
Preheat grill to medium-high heat. Oil grates when ready to start grilling.
Cut romaine in half lengthwise.
In a small bowl, combine olive oil and herb marinade mix. Brush evenly over romaine. Grill for 4 to 5 minutes per side, or until tender.
Cut romaine halves in half lengthwise. Drizzle each with 2 teaspoons ranch dressing. Serve.
1 cup Confectioners’ sugar divided, Domino®
3 envelopes unflavored gelatin
1 cup water divided
3 cups sugar Domino®
1 cup light corn syrup
1⁄4 teaspoon salt
2 teaspoons vanilla extract
Line a 13x9-inch baking pan with wax paper. Sift 1/2 cup confectioners’ sugar evenly over wax paper.
In the bowl of a heavy-duty stand mixer, soften gelatin in 1/2 cup water. Let stand for 10 minutes.
In a large saucepan, combine remaining 1/2 cup water, sugar, corn syrup, and salt. Bring to a boil over medium-high heat; boil for 1 minute.
Turn mixer on low. Add vanilla to gelatin mixture. Slowly add hot sugar mixture. Increase speed to high; beat for 10 minutes, or until thick. Pour mixture into prepared pan. Sift evenly with remaining 1/2 cup confectioners’ sugar. Let stand.