Recipe: Collection: Recipes Using Red Foods

Make these hard candy lollipops in any color or flavor you want - even in fun shapes, using metal cookie cutters or candy molds - From: Semi-Homemade Desserts

From: McCormick

"When you taste your own freshly made hot sauce you'll wonder why you'd ever want to use something out of a bottle again." - From: Some Like It Hot

"Enjoy this flat bread with lunch or as an afternoon treat with a glass of wine, but be sure to save some for breakfast." - From: Sutter Home Napa Valley Cookbook

Recipe Booklet Title: Heinz Ketchup Recipe Collection, H.J. Heinz Co., 1988

From: The Joy of Cooking: All About Vegetarian Cooking

"An updated version of a classic recipe." - From: McCormick

Using cucumbers, red peppers, radishes and carrots. - From: McCormick

"This would have to be one of the most popular recipes I've created." - From: I Quit Sugar

"This recipe is subject to as many interpretations as there are Creole cooks." - From: Arnaud's Restaurant Cookbook

From: Wisconsin Milk Marketing Board

From: Jewish Holiday Style by Rita Milos Brownstein

"Drag a toothpick dipped in red food color along the white frosting to draw the "bloodshot" lines." - From: McCormick

"Using apple jelly and Red Hots candies, this glaze adds a distinctive flavor and rosy sheen to ham. Also delicious on pork chops." - From the recipe booklet: Create a Difference with RealLemon, 1982

With mozzarella, plum tomatoes and red onion. - From: Lawry's

Sangria Smoothies using red wine, sorbet and a fruit skewer. - From: Skewer It!

"This is the perfect dish in which to showcase fresh local rhubarb, but can also be made year-round using frozen rhubarb. (You can also try using pitted fresh or tart cherries, peaches, plums, or apricots.)" - From: Edible

"The sweetness of the peppers melds beautifully with honey and balsamic vinegar. Roasting your own peppers is easy and worth the effort." - From: The Well Dressed Salad

If the response you're looking for when you unveil your gelatin is, "Ohhhhh, it's so cute!" - From: Hello, Jell-O!

"Most recipes use buttermilk as the acid, but for this old-timer we employ an acid that was a favorite of nineteenth-century bakers. Tomato juice is rarely used today; even though it has the right chemical balance and a flavorful zing that complements cho

"A soup that can be made in about 10 minutes is priceless when you've got a house full of hungry mouths to feed." - From: The Picky Palate Cookbook

"These customizable, easy-to-grab snacks are as fun to eat as they are to make." - From: McCormick