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
• 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
• 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
• 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
• confectioners sugar
• butter
• vanilla extract
• milk

Instructions

1. 1 Beat sugar, butter, vanilla, and 1 tablespoon milk in a large bowl until creamy. Mix in more milk, 1 to 2 drops at a time, to reach desired spreading consistency. Stir in food coloring.

By Cali

Ingredients

• ✓ red food coloring
• watermelon rind
• water
• salt
• white sugar
• water
• cinnamon stick
• clove
• lemon

Instructions

1. 1 Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
2. 2 Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
3. 3 In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

By Dave McIntyre

Ingredients

• ✓ red food coloring
• raspberry
• white sugar
• orange liqueur
• heavy cream
• white chocolate

Instructions

1. 1 Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
2. 2 Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
3. 3 Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
4. 4 Layer into parfait dishes and serve with remaining raspberry sauce.

By Stacey Walery

Ingredients

• ✓ red food coloring
• white sugar
• water
• corn syrup
• peppermint extract
• confectioners sugar

Instructions

1. 1 Generously grease two 9-inch pans and one baking sheet.
2. 2 Combine sugar, water, and corn syrup in a heavy 2 quart saucepan. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F). If sugar crystals form on sides of pan, wipe them off with a damp brush.
3. 3 Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into greased 9-inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto the buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
4. 4 Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

By Tami L. Smith

Ingredients

• ✓ red food coloring
• confectioners' sugar
• white sugar
• corn syrup
• water
• cinnamon oil

Instructions

1. 1 Roll the edges of two 16-inch squares of heavy-duty aluminum foil to form a rim around the outside. Generously sprinkle confectioners' sugar onto each square.
2. 2 Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.
3. 3 Remove from the heat and stir in cinnamon oil and food coloring. Pour hot mixture onto the prepared foil and allow to cool and harden, about 45 minutes. Crack cooled candy into pieces.

By Pam Lowe

Ingredients

• ✓ red food coloring
• water
• apple core
• apple peel
• apple juice concentrate
• fruit pectin
• white sugar

Instructions

1. 1 Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Meanwhile, place water, apple cores, and apple peels in a large pot; bring to a simmer. Cook for 25 minutes. Strain liquid through a cheesecloth-lined sieve set over a separate large pot. Discard solids.
3. 3 Add enough apple juice to equal 7 cups liquid. Add pectin; bring to a rapid boil. Add sugar; continue boiling for 1 minute. Remove from heat; add food coloring.
4. 4 Pour jelly into hot, sterilized jars, filling to within ⅛ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Graden

Ingredients

• ✓ red food coloring
• pineapple
• vanilla pudding mix
• orange extract
• whipped topping
• miniature marshmallow
• pecan

Instructions

1. 1 Stir together pineapple, pudding mix, and orange extract in a medium bowl until well combined. Stir in food coloring until well mixed. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons pecans for topping; stir in remaining pecans until incorporated.
2. 2 Top with reserved pecans and chill for at least 1 hour in the refrigerator.

By Michelle Finley Baker

Ingredients

• ✓ red food coloring
• cream cheese
• sweetened condensed milk
• pink lemonade
• whipped topping
• pie crust
• coconut

Instructions

1. 1 Beat cream cheese in a large bowl with an electric mixer until fluffy; gradually beat in sweetened condensed milk, lemonade concentrate, and food color. Fold in whipped topping. Pour filling into prepared crust.
2. 2 Chill pie in the refrigerator until set, about 4 hours. Garnish pie with coconut.

By Eagle brand

Ingredients

• ✓ red food coloring
• white chocolate
• blue food coloring
• marshmallow
• yellow food coloring
• lollipop stick
• candy eyeball
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

• ✓ red food coloring
• red velvet cake mix
• cake flour
• butter
• egg
• evaporated milk
• decorator icing

Instructions

1. 1 Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
3. 3 Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
4. 4 Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
5. 5 Decorate fully cooled cookies as desired with icing.

By ahuwyler

Ingredients

• ✓ red food coloring
• cooking spray
• craft stick
• apple
• white sugar
• water
• corn syrup

Instructions

1. 1 Lightly coat baking sheets with nonstick cooking spray. Insert craft sticks into bottom of apples.
2. 2 Combine sugar, water, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil; continue boiling, without stirring, until mixture registers 300 to 310 degrees F (149 to 154 degrees C) on a candy thermometer, or until a small amount dropped into cold water forms hard, brittle threads.
3. 3 Remove from heat; stir in food coloring.
4. 4 Holding each apple by its stick; dip into syrup, turning to coat evenly. Place on the prepared baking sheet to harden, stem-side down.

By JONAR

Ingredients

• ✓ red food coloring
• sweet roll dough
• vanilla frosting
• milk
• green food coloring
• yellow food coloring
• blue food coloring
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Ingredients

• ✓ red food coloring
• white sugar
• orange juice
• cornstarch
• vanilla extract
• strawberry
• rhubarb

Instructions

1. 1 Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat.
2. 2 Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork until blended. Stir in food coloring, if using. Serve warm or cold.

By Shalaine_1

Ingredients

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

Instructions

1. 1 In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of 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. This may take up to 1 hour.
2. 2 Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.

By Alydia Friend

Ingredients

• ✓ red food coloring
• strawberry
• milk
• heavy cream
• sugar
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine mashed strawberries, milk, cream, sugar, vanilla, salt, and food coloring in a large bowl.
3. 3 Pour strawberry mixture into the freezer bowl of an ice cream maker; freeze according to the manufacturer's directions.
4. 4 Transfer ice cream to an airtight container and freeze until firm.

By ejw825

Ingredients

• ✓ red food coloring
• strawberry
• white sugar
• heavy cream
• milk
• vanilla extract
• salt

Instructions

1. 1 Place strawberries and sugar in a blender and pulse until pureed; set aside to steep for 10 minutes.
2. 2 Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
3. 3 Pour strawberry mixture into the container of an ice cream maker and process until thick according to the manufacturer's instructions.
4. 4 Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.

By John Mitzewich

Ingredients

• ✓ red food coloring
• cucumber
• pickling lime
• white vinegar
• alum
• white sugar
• water
• cinnamon red hot candy
• cinnamon stick

Instructions

1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
5. 5 Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By bobbi s

Ingredients

• ✓ red food coloring
• vegetable shortening
• vegetable shortening
• sugar
• egg
• almond extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
2. 2 With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
3. 3 In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
4. 4 Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.

By WISHME