Type what you have

Ingredients

• ✓ red food coloring
• hoisin sauce
• cranberry sauce
• soy sauce
• white wine
• honey
• garlic salt
• five-spice powder
• pork sparerib
• water

Instructions

1. 1 In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place water in the bottom of a large roasting pan. Arrange ribs on the pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes or until it has an internal temperature of 160 degrees F (70 degrees C).

By JRIVIERA77

Ingredients

• ✓ red food coloring
• green chili
• cilantro
• plain greek yogurt
• tomato paste
• ginger
• garlic
• tikka masala
• salt
• chicken breast
• cooking spray

Instructions

1. 1 Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
3. 3 Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

By indomagic

Ingredients

• ✓ red food coloring
• chicken breast
• curry leaf
• yogurt
• garlic
• chili powder
• coriander
• garam masala
• ginger
• vegetable oil

Instructions

1. 1 Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
2. 2 Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

By Baton Rouge Mom

Ingredients

• ✓ red food coloring
• chicken
• lemon
• salt
• yogurt
• onion
• garlic
• garam masala
• ginger root
• cayenne pepper
• food coloring
• cilantro
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
3. 3 Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring.
4. 4 Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
5. 5 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
6. 6 Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Garnish with cilantro and lemon wedges.

By Simmi Gupta

Ingredients

• ✓ red food coloring
• soy sauce
• honey
• rice wine
• sake
• dry sherry
• hoisin sauce
• ketchup
• brown sugar
• garlic
• five-spice powder
• black pepper
• cayenne pepper
• curing salt
• pork butt
• kosher salt

Instructions

1. 1 Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
2. 2 Cut pork in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
3. 3 Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
4. 4 Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
5. 5 Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
6. 6 Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
7. 7 Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.

By John Mitzewich

Ingredients

• ✓ red food coloring
• water
• white rice
• grapeseed oil
• chicken breast
• green chile pepper
• garam masala
• cumin seed
• coriander
• garlic
• red chile flake
• red curry paste
• salt
• chili powder
• greek yogurt
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
2. 2 When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
3. 3 Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.

By DarenR

Ingredients

• ✓ red food coloring
• green onion
• garlic
• pineapple
• cayenne pepper
• green bell pepper
• peanut oil
• potato starch
• egg
• potato starch
• salt
• white sugar
• ketchup
• white vinegar
• water
• pork loin
• black pepper
• sesame oil
• potato starch
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

Ingredients

• ✓ red food coloring
• cilantro
• water
• ginger
• red chile-garlic paste
• curry leaf
• salt
• black pepper
• chile powder
• cumin powder
• serrano pepper
• cumin seed
• vegetable oil
• vegetable oil
• black pepper
• salt
• ginger
• garlic
• cornstarch
• egg
• chicken breast

Instructions

1. 1 Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
2. 2 Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
3. 3 Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
4. 4 Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

By heavenzH2O

Ingredients

• ✓ red food coloring
• almond filling
• egg
• margarine
• sugar
• all-purpose flour
• baking powder
• green food coloring
• apricot preserves
• raspberry jam
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
2. 2 Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
3. 3 Combine flour and baking powder in a bowl. Stir into almond mixture.
4. 4 Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
5. 5 Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
6. 6 Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
7. 7 Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
8. 8 Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
9. 9 Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

By nella marley

Ingredients

• ✓ red food coloring
• almond paste
• egg white
• sugar
• confectioners' sugar
• all-purpose flour
• salt
• lemon extract
• almond

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

By JANDEE

Ingredients

• ✓ red food coloring
• all-purpose flour
• baking powder
• egg
• white sugar
• butter
• orange extract
• triple sec
• yellow food coloring
• orange zest

Instructions

1. 1 Sift flour and baking powder together in a small bowl.
2. 2 Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
3. 3 Grease and preheat pizzelle baker according to manufacturer's instructions.
4. 4 Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.

By Lela

Ingredients

• ✓ red food coloring
• white sugar
• butter
• dark chocolate
• chestnut
• salt
• cayenne pepper
• vanilla extract
• brandy
• white chocolate
• confectioners sugar
• milk
• paper candy cup

Instructions

1. 1 Cream sugar and butter together with a spatula until light and creamy. Set aside.
2. 2 Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
3. 3 Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
4. 4 Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
5. 5 Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
6. 6 Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
7. 7 Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.

By John Mitzewich

Ingredients

• ✓ red food coloring
• white sugar
• butter
• egg
• milk
• vegetable oil
• vanilla extract
• almond extract
• all-purpose flour
• baking powder
• confectioners' sugar
• butter
• vanilla extract
• almond extract
• milk
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. 2 To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.
3. 3 Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.
4. 4 Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.
5. 5 To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.
6. 6 Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.

By Kelly

Ingredients

• ✓ red food coloring
• candy coated sprinkles
• green food coloring
• milk
• powdered sugar
• almond extract
• vanilla extract
• egg
• milk
• shortening
• butter
• salt
• baking powder
• white sugar
• all-purpose flour
• water
• nutmeg
• allspice
• clove
• cinnamon
• brandy
• honey
• pecan
• raisin
• orange
• date
• fig

Instructions

1. 1 Gather the ingredients.
2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ red food coloring
• white chocolate morsel
• raspberry extract

Instructions

1. 1 Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food coloring until evenly blended.
2. 2 Line a baking sheet with parchment paper. Place melted chocolate mixture in a resealable plastic bag and snip off a corner; pipe onto the parchment paper in the shape of chips.
3. 3 Refrigerate chips until firm, about 5 minutes. Store in a resealable plastic bag.

By SHORECOOK

Ingredients

• ✓ red food coloring
• yellow cake mix
• vanilla frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
2. 2 Prepare cake as directed on box. Pour batter into prepared bowl.
3. 3 Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
4. 4 Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
5. 5 Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

By Sherry Johnson

Ingredients

• ✓ red food coloring
• butter
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Cream together butter, confectioners' sugar, and milk in a bowl until light and fluffy, 3 to 4 minutes. Beat in vanilla and food coloring. Spread on or between cookies.

By P Oakes

Ingredients

• ✓ red food coloring
• white cake mix
• chocolate pudding mix
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Ingredients

• ✓ red food coloring
• sugar
• water
• vanilla extract
• lemon-lime flavored carbonated beverage
• lemon

Instructions

1. 1 In a saucepan, combine sugar and water. Boil for 1 minute, stirring to dissolve sugar. Remove from heat, and stir in vanilla and red food coloring; allow to cool. Store in a squeeze bottle for easy use.
2. 2 Fill glasses halfway with ice. Add 1 tablespoon syrup, then top with 8 ounces lemon-lime soda. Garnish with a slice of lemon.

By JoJo

Ingredients

• ✓ red food coloring
• yellow cake mix
• vanilla ice cream
• lemonade concentrate
• heavy cream
• white sugar

Instructions

1. 1 Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
2. 2 Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
3. 3 Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
4. 4 Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

By Mona

Ingredients

• ✓ red food coloring
• egg white
• cream of tartar
• vanilla extract
• white sugar
• brown sugar

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
3. 3 Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
4. 4 Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
5. 5 Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.

By CSchrodt

Ingredients

• ✓ red food coloring
• white cake mix
• water
• vegetable oil
• egg white
• raspberry candy oil

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. 2 Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. 3 Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. 4 Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. 5 Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. 6 Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

By Celeste

Ingredients

• ✓ red food coloring
• butter
• confectioners sugar
• milk
• peppermint extract
• green food coloring

Instructions

1. 1 Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

By GlacierFreeze

Ingredients

• ✓ red food coloring
• water
• white sugar
• corn syrup
• peanut
• butter
• vanilla extract

Instructions

1. 1 Grease a cookie sheet or other flat surface.
2. 2 In a 2 quart glass measuring cup combine water, sugar and corn syrup. Microwave on high until boiling. Stir in peanuts.
3. 3 Microwave on medium to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
4. 4 Stir in butter, vanilla and food coloring. Beat until creamy and cool. Drop by teaspoonfuls onto prepared pan.

By m-ann

Ingredients

• ✓ red food coloring
• water
• lemon gelatin mix
• gin
• sparkling wine
• gelatin

Instructions

1. 1 Pour boiling water over lemon-flavored gelatin in a glass measuring cup; stir to combine. Stir in gin. Pour mixture into sixteen 2-ounce cups. Arrange cups in muffin tins, tilted to one side.
2. 2 Refrigerate until set, about 4 hours.
3. 3 Combine 1 1/4 cup sparkling wine and unflavored gelatin in a small pot. Let sit, about 3 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved, 3 to 5 minutes. Add remaining 1/2 cup wine and food coloring; stir to combine.
4. 4 Remove muffin tins from refrigerator. Set cups upright; pour wine mixture over lemon mixture.
5. 5 Return to the refrigerator and chill until set, about 4 hours.

By gnomeygoose

Ingredients

• ✓ red food coloring
• white sugar
• strawberry
• vegetable oil
• egg
• vanilla extract
• self-rising flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. 2 Beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. Add flour, mixing until just incorporated. Stir food coloring into strawberry batter until color is even. Divide batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Erin Miller Lippe

Ingredients

• ✓ red food coloring
• cream cheese
• butter
• confectioners' sugar
• strawberry
• strawberry extract
• vanilla extract

Instructions

1. 1 Beat cream cheese and butter together in a mixing bowl using an electric mixer until smooth and creamy. Add 1 cup confectioner's sugar, strawberries, strawberry extract, vanilla extract, and red food coloring. Mix on medium speed until smooth. Gradually add remaining confectioner's sugar, 1 cup at a time as needed, until desired consistency is reached.

By Sarah Dipity

Ingredients

• ✓ red food coloring
• grapefruit
• water
• sugar
• corn syrup

Instructions

1. 1 Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.
2. 2 Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
3. 3 Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

By Gail A Guild

Ingredients

• ✓ red food coloring
• water
• white vinegar
• salt
• smoked beef sausage

Instructions

1. 1 Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, bring water, vinegar, salt, and food coloring to a boil in a large pot over medium-high heat.
3. 3 At the same time, cut sausage links in half or thirds, depending on size.
4. 4 Place sausage links into the sterilized jar. Pour in as much hot vinegar mixture as needed to fill the jar, then secure the lid and immediately place into the refrigerator. Serve after 2 days.

By Mike

Ingredients

• ✓ red food coloring
• egg white
• cream of tartar
• white sugar
• water
• rose extract
• cardamom
• salt

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
3. 3 Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
4. 4 Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
5. 5 Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.

By chikalin