4th July recipes

Get in the 4th of July spirit with these delicious holiday recipes. I'm off to try the potato skins!

All American Potato Skins with RedHot Salsa

Crispy potato skins with creamy, cheesy macaroni - two in one of your favourite things! Using frozen jacket potatoes speeds up the cooking time but if you prefer, just cook jacket potatoes in the oven as you would and then scoop them out when cool enough to handle.


4 frozen, ready cooked jacket potatoes, defrosted
125g dry macaroni
550ml semi skimmed milk
1 tbsp French’s Classic Yellow Mustard
110g mature cheddar cheese, grated
150g tomatoes, seeded and diced
1 small red onion, diced
2tbsp. chopped parsley
2tsp Franks RedHot Original sauce or Franks RedHot Chilli n Lime sauce


- Halve the jacket potatoes lengthways and scoop out the flesh leaving half cm with the skin – you can use the potato flesh as mash another day. Lay the skins on a baking sheet.
- Preheat the oven to 200C fan. Place the macaroni and milk in a saucepan over a medium heat and bring to the boil. Reduce the heat and gently simmer, stirring occasionally to prevent it sticking, for 7-10 minutes until just cooked and thickened. Remove from the heat and stir in the mustard, half the cheese and the spring onions.
- Spoon the macaroni cheese into the potato skins, scatter over the remaining cheese. Bake for 15-20 minutes until golden and crisp.
- To make the salsa, combine the tomatoes with the onion, parsley and Frank’s RedHot and serve alongside the skins.


For extra crunch scatter with French’s Crispy Onions just before serving.

Mustard Bagel Dogs

Similar to a sausage roll, this takes into play the Americans love of bagel dough. They are simple and fun to make.


220g ready-made pizza dough
2 tsp French’s Classic Yellow Mustard
10 hot dog sausages, drained if canned
1 beaten egg
1 tbsp black onion seeds (nigella)
1 tbsp sesame seeds
2 tsp French’s Classic Yellow Sweet Mustard
60g mayonnaise


- Knead the French’s Classic Yellow Mustard into the pizza dough until evenly distributed then lightly dust the work surface with flour and roll out to rectangle approximately 20cmx30cm.
- Cut the dough into 10 strips. Roll a strip round one of the hot dogs spiralling it along the sausage to the end. Set aside whilst repeating with the rest of the hot dogs.
- Preheat the oven to fan 190C. Bring a large shallow pan of water to the boil. Add the bagel dogs a couple at a time and boil for 1 minute. Remove from the pan and drain on kitchen paper whilst cooking the remaining dogs.
- Place the black onion and sesame seeds on a plate. Brush the dogs with beaten egg and roll them in the seeds until evenly coated.
- Bake on a lightly greased tray for 15-20 minutes until golden and puffed up.
- Combine the French’s Classic Yellow Sweet Mustard and the mayonnaise and use as a dip for the warm bagel dogs.

Frank’s Ultimate Buffalo Chicken Wings

The ULTIMATE wings recipe - the only way to enjoy them


175 ml Frank's RedHot Buffalo Wing Sauce
1.25 kg chicken wings


- Pre-heat the oven to 260°C.
- Bake the wings in a foil-lined pan on the lowest oven rack for 20 to 25 minutes until crispy, turning once.
- Toss wings in sauce to coat.


You could combine 125ml Frank's RedHot Original Sauce with 75ml melted butter, to create an authentic American flavour for the Buffalo Wings Sauce.


  1. All the recipes are mouth watering recipes soo yummy. Thank you


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