Place each apple in the center of a piece of heavy-duty foil (12 inches square).
Spoon 1 teaspoon sugar and 1 tablespoon red-hots into the center of each apple.
Fold foil around apple and seal tightly.
Grill, covered, over medium-hot heat for 30 minutes or until apples are tender.
Carefully transfer apples and syrup to bowls.
Serve warm with ice cream if desired.
Peel, core, and quarter apples.
Combine with the remaining ingredients in a saucepan, and bring to a boil.
Reduce heat and simmer for 15-20 minutes, until the liquid is thickened and the apples are tender.
Cool the apples in the syrup for at least 30 minutes.
Serve at room temperature or chilled.
In a 2-quart saucepan, cook the water, sugar and red drops until all the sugar and red drops are dissolved into syrup.
Peel and core apples.
Place 5 or 6 apples into the syrup and cook. Turn over one at a time when the top side becomes red. Cook until you can stick a fork into them.
When the apple is red and tender, lift out individually and put on a dish.
Continue with the remaining apples. Cook the syrup until near jelled. Fill each center. Freezes well.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch square pan.
Remove and reserve tops of apples. Core the apples, leaving approximately 1/2 inch at the bottom. Arrange in the baking dish.
In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples.
Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.
Preheat oven to 350 degrees F (175 degrees C).
In a pot, boil the sugar, water, and cinnamon red hot candies 5 minutes or until sugar is dissolved and candies are melted. Place apples in the syrup, and continue cooking 5 minutes.
Place the sausage links in a skillet over medium heat, and cook until evenly brown.
Arrange apples on a baking sheet. Place three sausages in the center of each apple. Drizzle apples with remaining syrup.
Bake 25 minutes in the preheated oven, or until apples are tender.
ime and 1 gallon water for 24 hours.
Wash. Soak
Trim wings.
Mix together hot sauce, oil and vinegar.
Mix with wings and marinate 30 - 45 minute
Place wings on broiler pan in single layer. Broil 20 ~ 25 minute Turn often and brush with marinate till crispy.
Dipping Sauce - 1 tablespoon butter, 1 tablespoon lemon juice or vinegar. Cook until smooth with ------ Warm - 3 tablespoons Red Hot Hot - 4 tablespoons Red Hot Very Hot - 5 tablespoons Red Hot Scorching - 6 tablespoons.
pour over the cucumbers. Refrigerate for 24 hours.
Drain cucumbers
alf, 1 cup cream, and red hot candies in a large saucepan
Combine yoghurt, red-hot candies & raisins. Refrigerate for at least 2 hrs, stirring
ater and lime.
Soak for 24 hours in an enamel
ogether the butter, brown sugar, red hot candies, and water. Pour over
Split wings at each joint and discard tips.
Pat dry.
Deep fry until done (brown and crispy) or bake at 425\u00b0 for 1 hour, turning halfway through cooking time.
Combine red hot sauce, oleo and Worcestershire sauce.
Dip wings in sauce to completely coat. Serve with favorite dip.
Preheat an oven to 375 degrees F (190 degrees C).
Whisk together flour, baking soda, and baking powder in a small bowl. Using an electric mixer, beat butter and sugar in a large bowl until smooth. Beat in egg and vanilla. Stir in the dry ingredients.
Roll dough out on lightly floured surface. Cut into heart shapes and place on ungreased baking sheets. Dot cookies with red hot candies.
Bake until golden, 8 to 10 minutes. Let stand on cookie sheet for 2 minutes before removing to cooling racks.
NOTE: You can find Red Hot's cinnamon candies usually in the candy isle of any grocery store, most come in a bag, they are located most of the time where the hard candies hang.
Best made in a large coffee pot (the big metal ones)
But you can use microwave or stove.
Slowly heat the apple cider and the red hots to melt the candies in juice, stirring occasionally to prevent sticking.
Best when served hot.
lum, 1 cup vinegar and red food coloring; add with enough
Combine water and red hot candies in a medium sized sauce pan.
Boil on high heat until candy is melted.
Remove from heat.
Add jello and applesauce.
Mix well.
In a medium bowl, beat together cream cheese and mayonnaise.
Fold in celery and nuts with spoon.
In a square 9X9 dish, place cream cheese mixture and spread evenly.
Pour red hot applesauce mixture over the cream cheese.
Refrigerate until red hot applesauce mixture has set, approximately 4 hours.
Make the strong tea and melt the red hot candies in it.
Put the cloves in a small piece of cheesecloth.
Put in warm tea mix. Let set about 1 hour, or until somewhat cool.
Add juices and extract, then water.
Sugar to taste (Usually you do not need to add any sugar.)
Refrigerate.
Warm it as you need it.
Serve hot. Serves 24.
Cook potatoes, peppers and onion until cooked through, the onions should begin to turn brown and the potatoes should be nicely browned and fork tender.
Add Polish Sausage and heat through.
Douse with the franks red hot (I use an entire bottle, but you should do it to taste).
Sprinkle with Salt and Pepper to taste.
npopped popcorn, and immediately shake red hot chili oil onto the popcorn