Red Hot Molded Hearts Salad Recipes

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RED-HOT MOLDED HEARTS



Red-Hot Molded Hearts image

This cool salad gets a bit of "warmth" from melted cinnamon candies. Stirred into strawberry gelatin, the applesauce picks up a rosy hue and molds wonderfully. -Kay Curtis, Guthrie, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 4

1/4 cup red-hot candies
1 cup boiling water
1 package (3 ounces) strawberry gelatin
2-1/2 cups applesauce

Steps:

  • In a large bowl, dissolve candies in water. Stir in gelatin until dissolved. Fold in applesauce. Pour into twelve greased 1/3-cup individual molds, a 4-cup heart-shaped mold or a 1-qt. bowl. Refrigerate overnight or until set.

Nutrition Facts :

RED HOT & BLUE POTATO SALAD - THE ORIGINAL



Red Hot & Blue Potato Salad - the Original image

I've searched for this recipe for several years, ever since I worked at the Red Hot & Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manual's recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, you'll be grateful for that extra, cause it WON'T last long!!!

Provided by Twisted Moon

Categories     Potato

Time 55m

Yield 2/3 C Servings, 12 serving(s)

Number Of Ingredients 6

4 lbs Red Bliss potatoes
4 large eggs
1/2 cup finely chopped green onion top
1 1/4 cups mayonnaise
1 3/4 teaspoons celery seeds
1 3/4 teaspoons salt

Steps:

  • Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
  • In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
  • Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
  • NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
  • ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.

BRICK RED RASPBERRY HEARTS



Brick Red Raspberry Hearts image

Provided by Food Network

Categories     dessert

Time 2h3m

Yield 70 to 80 finished chocolates

Number Of Ingredients 7

2 cups raspberry puree
15 ounces milk chocolate, finely chopped
1 1/2 tablespoons butter
1 tablespoons raspberry flavored alcohol
1/4 cup corn syrup
Powdered food coloring, as desired
1 pound white chocolate, tempered

Steps:

  • Make the filling: Place the fresh raspberry puree in a pan and bring it to a boil. Pour the hot fruit puree over the chopped milk chocolate. The hot puree will melt the milk chocolate. Use a whisk to mix the chocolate and fruit puree. Add the butter and continue to whisk. Continually whisk while adding the alcohol and the corn syrup. Mix until well combined with no remaining lumps. Let this cool. Must be less than 88 degrees or it will melt the chocolate molded inside each cavity. Paint the molds: Place a few drops of color in the receptacle of the airbrush and apply color to the empty molds. This is what will give the finished chocolates their color. Repeat to paint as many molds as you have. Mold the chocolates: Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Wipe the edge of the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the mold again with an offset spatula. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat to fill as many molds as you have. Place the raspberry ganache in a piping bag and pipe it into the chocolate filled molds. Leave just enough room for the layer of chocolate that closes the mold. Let set in the refrigerator for a couple of hours or overnight. To close the bottoms of each cavity, use tempered white chocolate and apply with an offset spatula. Scrape clean and allow to them to set. You can place them in the refrigerator for 15 minutes. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
  • Source: Heart molds: Beryls

CINNAMON JELLO (RED HOTS SALAD)



Cinnamon Jello (Red Hots Salad) image

An old unique recipe that just has to make an appearance every year at the Christmas Eve table. It is a great sweet side dish that has such a wonderful flavor.

Provided by livie

Categories     Gelatin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups water
1 cup red cinnamon candies (also called cinnamon imperials)
2 (3 ounce) packages cherry Jell-O
2 cups applesauce (can use either plain or cinnamon)
1 cup heavy whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla

Steps:

  • Place water and red hots into a medium size pan. Whisk water and red hots constantly over medium heat till red hots are completely dissolved (remember to keep whisking because red hots like to stick at the bottom of pan). Bring to a boil and add jello; stir to dissolve 2 minutes. Take off heat and add applesauce. Pour mixture into a 8x8 inch glass baking dish or medium size glass bowl. Chill 4-5 hours or till set. When jello has set, beat heavy cream with mixer till almost stiff. Add sugar and vanilla and beat till stiff. Top jello with whipped cream and serve.

Nutrition Facts : Calories 335.5, Fat 15.2, SaturatedFat 9.2, Cholesterol 54.3, Sodium 87.6, Carbohydrate 41.6, Fiber 1, Sugar 6.4, Protein 11.1

RED-HOT MOLDED HEARTS SALAD



Red-Hot Molded Hearts Salad image

This cool salad gets a bit of 'warmth' from melted cinnamon candies. Stirred into strawberry gelatin, the applesauce picks up a rosy hue and molds wonderfully. --Kay Curtis, Guthrie, Oklahoma

Provided by Allrecipes Member

Time 15m

Yield 10

Number Of Ingredients 4

¼ cup red cinnamon candies
1 cup boiling water
1 (3 ounce) package strawberry Jell-O®
2 ½ cups applesauce

Steps:

  • In a bowl, dissolve candies in water. Stir in gelatin until dissolved. Fold in applesauce. Pour into 12 oiled 1/3-cup individual molds, a 4-cup heart-shaped mold or a 1-qt. bowl. Chill overnight.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 19.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0 g, Sodium 38.3 mg, Sugar 16.8 g

RED-HOT MOLDED HEARTS SALAD



Red-Hot Molded Hearts Salad image

This cool salad gets a bit of 'warmth' from melted cinnamon candies. Stirred into strawberry gelatin, the applesauce picks up a rosy hue and molds wonderfully. --Kay Curtis, Guthrie, Oklahoma

Provided by Allrecipes Member

Time 15m

Yield 10

Number Of Ingredients 4

¼ cup red cinnamon candies
1 cup boiling water
1 (3 ounce) package strawberry Jell-O®
2 ½ cups applesauce

Steps:

  • In a bowl, dissolve candies in water. Stir in gelatin until dissolved. Fold in applesauce. Pour into 12 oiled 1/3-cup individual molds, a 4-cup heart-shaped mold or a 1-qt. bowl. Chill overnight.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 19.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0 g, Sodium 38.3 mg, Sugar 16.8 g

RED-HOT GELATIN SALAD



Red-Hot Gelatin Salad image

"This is my grandma's recipe," writes Paula Ptomey of Porterville, California. "My mother makes this salad just about every year during the holidays. It has a spicy cinnamon taste that is really good. Even my daughter, who is a picky eater, likes it."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water, divided
1/4 cup red-hot candies
1/4 cup plus 1-1/2 teaspoons cold water
1 cup chopped tart apples
1 cup chopped celery
1/2 cup chopped walnuts

Steps:

  • In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour. , Fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm.

Nutrition Facts :

RED, HOT, AND BLUE POTATO SALAD RECIPE



Red, Hot, and Blue Potato Salad Recipe image

Provided by Katie

Categories     Salad

Time 2h30m

Number Of Ingredients 6

3 lbs red potatoes
4 large eggs
4 stalks finely chopped green onion
1 cup mayonnaise
1 ½ teaspoon celery seed
1 3/4 teaspoon salt

Steps:

  • Cook potatoes with skin on until fork tender using the desired method.
  • Once cooked, remove from water carefully
  • Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
  • Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
  • Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
  • Add green onions to the bowl as well.
  • Lightly stir, taking care not to mash the potato
  • In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
  • Mix with the potato mixture.
  • Top with eggs
  • Refrigerate until ready to serve. Best when served chilled.

Nutrition Facts : Calories 301 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 555 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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