Combine all ingredients in bowl.
Refrigerate until ready for use.
Dissolve jello in 6 cups boiling water.
Dissolve candy in 2 cups boiling water.
Combine jello and red hot solution.
Add applesauce and mix well. Pour into a 15 x 18 x 2-inch pan.
Let stand overnight. Cut into 7 x 5-inch pieces.
Serves 35.
Dissolve red hot candies in water.
Add Jell-O; stir until dissolved.
Add applesauce.
Pour into mold or dish and refrigerate until firm.
Really good with ham.
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.
alt, 1 ts of ground pepper, 2 eggs, and the mixture
alf, 1 cup cream, and red hot candies in a large saucepan
Split wings at each joint and discard tips.
Pat dry.
Deep fry at 400\u00b0 for 12 minutes until completely cooked and skin is crispy.
Drain.
Combine butter, hot sauce and Worcestershire. Dip wings in sauce to coat completely.
Serve with celery and cheese dip.
Yields 24 to 30 pieces.
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.
Split wings at each joint and discard tips; pat dry.
Deep fry at 400\u00b0 (high) for 12 minutes or until completely cooked and crispy; drain.
Combine red hot cayenne pepper sauce, oleo and Worcestershire sauce.
Toss wings in sauce to coat completely or for equally crispy wings, bake on a rack in a roasting pan at 425\u00b0 for 1 hour; turn halfway through cooking time.
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.
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.
ater, sugar, cinnamon sticks and Red Hot candy.
Boil until candy
lum, 1 cup vinegar and red food coloring; add with enough
n a bowl; add cinnamon red hot candies. Set aside to soak
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.
Combine yoghurt, red-hot candies & raisins. Refrigerate for at
inegar, 2 cups of water, red-hot candies and sugar.
Let
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.
npopped popcorn, and immediately shake red hot chili oil onto the popcorn
ogether the butter, brown sugar, red hot candies, and water. Pour over