Best Red Devil Recipes

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OLD FASHIONED RED DEVIL'S FOOD CAKE



Old Fashioned Red Devil's Food Cake image

Chocolate cake with pecan filling and seafoam frosting. My Aunt always made this cake and it is very moist and rich.

Provided by Cathy Brisco

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 24

2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
½ cup shortening
2 eggs
½ cup sour milk
1 cup boiling water
1 teaspoon vanilla extract
1 ½ cups white sugar
⅓ cup white sugar
1 tablespoon all-purpose flour
2 tablespoons butter
⅔ cup milk
3 egg yolks
⅛ teaspoon salt
½ teaspoon vanilla extract
1 cup chopped pecans
¾ cup packed brown sugar
¾ cup white sugar
⅛ teaspoon cream of tartar
⅓ cup hot water
3 egg whites
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside.
  • In a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla.
  • Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling between layers.
  • To make Pecan Filling: In a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. Stir in pecans and set aside to cool. Spread between layers of cake, then frost with Satin Seafoam Icing.
  • To make Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, 3/4 cup white sugar, cream of tartar and 1/3 cup hot water. Cover and bring to a boil. Uncover and cook until 246 degrees F (120 degrees C). Remove from heat. In a large bowl, beat egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add 1/2 teaspoon vanilla.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 38.8 g, Cholesterol 44.4 mg, Fat 10 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 196.7 mg, Sugar 29.1 g

RED DEVIL HOT DOGS



Red Devil Hot Dogs image

Make and share this Red Devil Hot Dogs recipe from Food.com.

Provided by Kizzikate

Categories     One Dish Meal

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

1 large sweet onion, finely chopped
2 minced garlic cloves
4 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
1 1/2 teaspoons white sugar
1/2 cup chili sauce
1 lb hot dog
8 hot dog buns

Steps:

  • Cook onion & garlic over medium-low heat until onion is tender, about 10 minutes, stirring frequently.
  • Add salt, pepper, Worcestershire, mustard, sugar, and chili sauce. Continue heating until flavors are well blended, about 5 minutes.
  • Split each hot dog lengthwise, and arrange split-side up in shallow pan.
  • Spoon sauce over hot dogs and heat under broiler for 3-5 minutes, until sauce is bubbly.
  • Serve hot on buns, spoon on extra sauce.

Nutrition Facts : Calories 393, Fat 24.5, SaturatedFat 8.3, Cholesterol 30.1, Sodium 1368.9, Carbohydrate 30.8, Fiber 2.4, Sugar 8.4, Protein 11.3

REAL RED DEVIL'S FOOD CAKE



Real Red Devil's Food Cake image

This cake is PERFECT for birthdays. It makes quite a presentation for adults or kids. White 7 minute frosting is the real kicker, but I have used just a regular white buttercream and it still looks great.

Provided by pies and cakes and

Categories     Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 11

1/2 cup margarine
1 1/2 cups sugar
2 large eggs
4 tablespoons cocoa
2 tablespoons hot coffee
1 7/8 cups flour (that's 2 cups, minus 2 T.)
1 teaspoon red food coloring (not a typo!)
1 teaspoon salt
1 teaspoon baking soda
1 cup sour milk or 1 cup buttermilk
1 teaspoon vanilla

Steps:

  • Cream margarine and sugar till fluffy. Add eggs one at a time. In a separate bowl, mix cocoa, coffee, and food coloring till a smooth paste is formed. Blend into the creamed mixture. Mix flour, salt and soda, and add to mixture alternately with sour milk or buttermilk. Add vanilla. Pour into two greased and floured cake pans, and bake at 350° for 30 minutes or till tops spring back when lightly touched.
  • Cool completely before frosting.
  • Note: Take care which of your utensils you use to mix coloring mixture. Plastic or wood will pick up the red color and stain permanently. I always use metal and glass.

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

This is the best chocolate cake recipe I've ever discovered bar none. I've been making this cake to rave reviews since 1966. Give it a try and see if you don't agree.

Provided by Happy Hippie

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup shortening
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1/3 cup cold water
1/2 cup cocoa
2 1/2 cups sifted flour
1 cup cold water
3 egg whites
3/4 cup sugar
1 1/2 teaspoons baking soda
1/3 cup cold water

Steps:

  • Prepare greased baking pans. Preheat oven to 350 degrees. Baking time is 30 minutes. Time will vary depending on size of pans or muffin cups used.
  • Stir shortening to soften.
  • Gradually add 1 cup sugar, creaming together until light and fluffy.
  • Add salt and vanilla. Combine mixture.
  • Add flour alternately with 1 cup cold water, beginning and ending with flour. Beat after each addition.
  • Beat egg whites till soft peaks form; gradually add 3/4 cup sugar beating until stiff peaks form. Fold into batter.
  • Dissolve baking soda in 1/3 cup cold water; stir into batter mixing thoroughly.
  • Pour batter into prepared baking pans.

LOBSTER SALAD WITH RED DEVIL DRESSING



Lobster Salad with Red Devil Dressing image

This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.

Provided by LADOLCEVITA

Categories     Salad     Seafood Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 ½ pounds cooked lobster tails - peeled, shredded and chilled
1 medium head garlic
½ large onion
salt to taste
⅓ cup extra virgin olive oil
2 large red bell peppers
1 large portobello mushroom, chopped
½ lemon, juiced
1 tablespoon fennel seed
1 tablespoon ketchup
1 tablespoon cider vinegar
ground black pepper to taste
4 cups mixed salad greens

Steps:

  • Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
  • Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
  • Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
  • Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
  • Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 19.7 g, Cholesterol 130.2 mg, Fat 24.6 g, Fiber 5.1 g, Protein 37.8 g, SaturatedFat 5.5 g, Sodium 735.7 mg, Sugar 6 g

RED DEVIL



Red Devil image

I know there's lot of alcohol but I guess we can do half the drink. And it still will be enough. Taken on Drinksmixer.

Provided by Boomette

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 7

1 1/2 ounces vodka
1 1/2 ounces peach schnapps
1 1/2 ounces Southern Comfort
1 1/2 ounces gin
2 ounces triple sec
2 ounces orange juice
grenadine

Steps:

  • Mix alcohols into an ice-filled cocktail shaker.
  • Add the juice and grenadine, and shake.
  • Serve in a 10-12 oz. glass.

Nutrition Facts : Calories 366.8, Fat 0.1, Sodium 2.3, Carbohydrate 6.2, Fiber 0.1, Sugar 5, Protein 0.4

SICILIAN RED DEVIL CHICKEN



Sicilian Red Devil Chicken image

I used to make a dish very similar to this and I loved it. Sadly, when I married I gave up all of my warmer dishes because my husband couldn't abide anything "spicy". After 20 years of marriage, I have decided that I'm going to make some things that I like and he can have KD on those not to frequent evenings. I scoured Zarr to locate my old recipe with no luck (how is that possible?) and came across this on another site. It's very close to what I was wanting and I'm happy with it. I thought I'd pass it on along for others to try. This asks for chicken breasts but I have used bone-in thighs with success. Of course cooking time will increase with whole thighs.

Provided by Annacia

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb fresh fresh boneless skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup red wine
3 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cut each chicken breast into 3 equal pieces and season with salt and pepper.
  • Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
  • To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

This recipe was my great grandmother's and I request it for my birthday every year. So much better than a box mix.

Provided by jlsramek821

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

1 ½ cups white sugar
½ cup cocoa powder
½ cup shortening
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup milk
1 cup boiling water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Beat sugar, cocoa powder, and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time until smooth. Sift 2 cups flour, baking soda, and salt together in a separate bowl. Add portions of flour mixture and milk alternately, beating well after each addition. Stir in boiling water and vanilla extract to form a thin batter. Pour batter into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 43.9 g, Cholesterol 32.6 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 328.5 mg, Sugar 26.2 g

RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING



Red Devil's Food Cupcakes With Mocha Cocoa Frosting image

Look for the reddish blush and taste a more mellow flavor when you use Dutch-process cocoa instead of plain cocoa. There will be no difference in texture. I got this recipe from a newspaper.

Provided by CookingONTheSide

Categories     Dessert

Time 30m

Yield 18 serving(s)

Number Of Ingredients 15

1/2 cup cocoa or 1/2 cup dutch process cocoa
1 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
3 cups confectioners' sugar, sifted
1/2 cup cocoa, sifted
1/3 cup unsalted butter
1/2 teaspoon vanilla
salt, pinch
1/3 cup cold strong coffee, about

Steps:

  • For cake, preheat oven to 350 degrees F.
  • Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
  • Place cocoa in a small bowl.
  • Add water, slowly stirring, until well blended and smooth.
  • Set aside until lukewarm.
  • In a small bowl, mix flour, baking soda and salt.
  • In medium bowl, cream butter and sugar with an electric mixer until fluffy.
  • Beat in eggs, one at a time.
  • Add the cooled chocolate mixture all at once, add vanilla and stir well.
  • Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
  • Do not overmix.
  • Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
  • Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
  • When cooled, frost with mocha frosting (recipe below).
  • Makes about 18 2 1/2 inch cupcakes.
  • For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
  • Using an electric mixer, cream the butter until smooth.
  • Add the vanilla and salt.
  • Add the sugar all at once and mix until almost blended.
  • Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
  • Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
  • Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.

Nutrition Facts : Calories 273.4, Fat 9.6, SaturatedFat 5.6, Cholesterol 43.2, Sodium 189.2, Carbohydrate 44.4, Fiber 1.3, Sugar 30.8, Protein 3.1

ROASTED BBQ CHICKEN WITH RED DEVIL RUB



Roasted BBQ Chicken with Red Devil Rub image

This is a delicious way to prepare chicken with a bit of zing. Makes enough for 12, so you may want to halve the recipe!

Provided by Karen..

Categories     Chicken

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

8 lbs chicken parts (about 20 asst. pieces)
1/4 cup honey
2 tablespoons Worcestershire sauce
4 teaspoons paprika
2 teaspoons curry powder
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper

Steps:

  • Place chicken on baking sheets.
  • Stir together the honey and Worcestershire sauce in a small bowl and brush all over chicken pieces.
  • In another bowl, combine all dry ingredients.
  • Sprinkle spice mixture evenly over all sides of chicken.
  • Cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Heat oven to 450*.
  • Arrange chicken in 2 large roasting pans, skin side up.
  • Roast for 30 to 35 minutes or until well browned and juices run clear.

RED DEVIL CHICKEN



Red Devil Chicken image

Firefighters have a nickname (or a curse name) for fire, "The Red Devil." This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or "chicken, devil-style." Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin. A heavy cast-iron skillet works well as a weight, also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.

Provided by Dreamgoddess

Categories     Whole Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

1 (4 lb) chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, crushed through a press
2 teaspoons dried oregano
1 teaspoon hot red pepper flakes
1/2 teaspoon salt

Steps:

  • Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
  • Cut down the other side and discard the backbone.
  • Place the chicken on a work surface, skin side up.
  • Press hard on the breastbone with the heel of your hand to flatten the chicken.
  • In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
  • Place the chicken and marinade in a zippered plastic bag.
  • Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
  • Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
  • Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
  • In a gas grill, preheat on High.
  • Turn one burner off, and keep the other burner (s) on High.
  • Place the foil pan on the Off burner, and fill halfway with water.
  • Remove the chicken from the marinade.
  • Lightly oil the cooking grate.
  • Place, skin-side down, over the pan.
  • Weight the chicken with an aluminum foilwrapped brick.
  • Cover and cook for 25 minutes.
  • Remove the brick and turn the chicken.
  • Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
  • Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.

JOE'S RED DEVIL CHICKEN



Joe's Red Devil Chicken image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 four-pound chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, crushed in a garlic press
2 teaspoons dried oregano
2 teaspoons crushed hot red-pepper flakes
1/2 teaspoon coarse salt
Vegetable oil, for grate

Steps:

  • Using a cleaver or heavy knife, cut chicken along each side of the backbone to remove it. Place chicken skin side up on a work surface. With the heal of your hand, press down on the breastbone to flatten the chicken.
  • In a resealable plastic bag, combine wine, olive oil, lemon juice, garlic, oregano, red-pepper flakes, and salt. Add chicken, seal the bag, and refrigerate for at least 1 hour and up to 2 hours.
  • Meanwhile, build a charcoal fire in one side of a grill and let it burn until the coals are covered with white ash. Place a large disposable aluminum pan on the empty side of the grill, and fill it halfway with water. If you are using a gas grill, preheat on high. Turn one burner off, and keep the other burner on high. Place the foil pan on the off burner, and fill halfway with water.
  • Remove the chicken from the marinade. Lightly oil the cooking grate with vegetable oil. Place chicken skin side down on the grate, over the pan of water. Weight the chicken with a heavy skillet or an aluminum foil-wrapped brick. Cover grill, and cook for 25 minutes. Remove the skillet and turn the chicken. Cover, and continue to cook until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
  • Cut the chicken into quarters, and serve hot, accompanied by Grilled New Potatoes.

RED DEVIL'S FOOD CAKE WITH LEMON FROSTING



Red Devil's Food Cake with Lemon Frosting image

This is a yummy chocolate cake that is my go-to cake. I've made it since I was a little girl, learning how to cook. I always double the recipe for the frosting if I make it into a layer cake.

Provided by Marcia Smith Mann

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h31m

Yield 16

Number Of Ingredients 15

½ cup milk
1 tablespoon white vinegar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
5 tablespoons butter
2 eggs
2 ounces chopped chocolate
1 teaspoon vanilla extract
½ cup butter
1 egg yolk
1 cup confectioners' sugar
1 tablespoon lemon juice, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir milk and vinegar together in a small bowl to make sour milk. Sift flour, baking powder, baking soda, and salt together in a separate bowl.
  • Beat white sugar and 5 tablespoons butter together in a large bowl with an electric mixer until light and fluffy. Add 2 eggs; beat until smooth. Beat in portions of sour milk and flour mixture alternately until smooth batter forms.
  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 1 to 3 minutes. Stir melted chocolate and vanilla extract into batter. Pour batter into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
  • Beat 1/2 cup butter in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk; gradually beat in confectioners' sugar until light and fluffy. Mix in lemon juice until smooth frosting forms. Frost cake with frosting when cake has completely cooled.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 31.8 g, Cholesterol 61.5 mg, Fat 11.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 6.9 g, Sodium 276.3 mg, Sugar 22.9 g

OLD FASHIONED "RED" DEVIL'S FOOD CAKE



Old Fashioned

This is an easy recipe to make, but so delicious to eat! It can be prepared in two 8-inch layer cake pans or one 9x13 cake pan.

Provided by Chef mariajane

Categories     Dessert

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 3/4 cups cake flour
1 1/2 cups white sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1/3 cup cocoa
1/2 cup soft shortening
2/3 cup milk
1/3 cup milk
2 eggs
1 teaspoon vanilla

Steps:

  • Mix together, in large bowl, cake flour, sugar, soda, salt and cocoa.
  • Add shortening, and 2/3 cup milk. Beat together for 2 minutes. Add 1/3 cup milk, eggs and vanilla. Beat 2 more minutes.
  • Pour into prepared pan (s).
  • Bake at 350F until done, about 35 minutes, depending on the size of the pan.

Nutrition Facts : Calories 335.6, Fat 12.6, SaturatedFat 3.5, Cholesterol 45.7, Sodium 416.3, Carbohydrate 51.6, Fiber 0.9, Sugar 30.2, Protein 4.6

SMOKY RED DEVIL EGGS



Smoky Red Devil Eggs image

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

Provided by Melissa Clark

Categories     appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 8

12 large eggs
1 fat garlic clove, minced
1/4 teaspoon kosher salt, more to taste
1/2 cup mayonnaise
2 tablespoons tomato paste
2 teaspoons red wine vinegar, more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot smoked paprika, more to taste and for garnish

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
  • Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
  • Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
  • Spoon yolk mixture into whites and dust with paprika.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams

RED DEVIL CRANBERRIES



Red Devil Cranberries image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 2 cups

Number Of Ingredients 10

2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano pepper
1 cup blood orange juice, fresh if possible
1/2 cup agave syrup, preferably amber
1 (12-ounce) package fresh cranberries
1 tablespoon minced chipotle pepper
1 teaspoon adobo sauce
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
  • Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
  • Set aside to thicken, thanks to the pectin in the cranberries.
  • Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
  • Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.

RED DEVIL'S FOOD CAKE AND RED DEVIL'S FOOD CAKE ICING



Red Devil's Food Cake and Red Devil's Food Cake Icing image

This is a very moist delicious cake. Recipe courtesy of Variety Pack Favorite Recipes and Lillija Huddle.Serving size is estimated. The baking time also wasn't listed, but we just checked the cake after 35 or 40 minutes--until we could smell it from the oven.

Provided by Bay Laurel

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup sugar
1/2 cup shortening
1 egg, well beaten
1 1/4 cups flour
4 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup sour milk
1/2 cup coffee (hot)
1 teaspoon vanilla
2 cups sugar
2/3 cup milk
1/2 cup cocoa
1/2 cup shortening (Crisco)
1 pinch salt

Steps:

  • Preheat oven to 375.
  • Grease and flour a long Pyrex dish.
  • Cream sugar and shortening until sugar is fluffy.
  • Add well beaten egg.
  • Sift together the flour, cocoa, salt, and baking soda.
  • Add flour mixture to sugar mixture alternately with sour milk.
  • Add hot coffee and vanilla.
  • Beat until well mixed.
  • Pour into prepared pan. Bake until done but do not overcook.
  • Icing: Mix sugar, salt, and cocoa together.
  • Add shortening and milk.
  • Bring to a swift boil.
  • Cook for 1 minute, stirring well.
  • Remove from heat.
  • Beat with electric mixer until thick and smooth.
  • If it begins to thicken too much, add a tablespoon of heavy cream.

Nutrition Facts : Calories 433.8, Fat 18.9, SaturatedFat 4.9, Cholesterol 20.5, Sodium 231.6, Carbohydrate 64.1, Fiber 1.4, Sugar 50.6, Protein 3.6

SMOKY RED DEVIL EGGS



Smoky Red Devil Eggs image

I love deviled eggs, especially with chile peppers, fresh & dried. Found this in The New York Times. Plan to use it this weekend.

Provided by Busters friend

Categories     Lunch/Snacks

Time 30m

Yield 24 1/2 eggs

Number Of Ingredients 8

12 eggs, large
1 garlic clove, minced
1/4 teaspoon kosher salt, more to taste
1/2 cup mayonnaise
2 tablespoons tomato paste
2 teaspoons red wine vinegar, more to taste
1/4 teaspoon fresh ground black pepper
1/4 teaspoon hot smoked paprika, more to taste and for garnish

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
  • Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
  • Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
  • Spoon yolk mixture into whites and dust with paprika.

Nutrition Facts : Calories 57.2, Fat 4.1, SaturatedFat 1, Cholesterol 107, Sodium 98.6, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 3.3

RED DEVIL DIP



RED DEVIL DIP image

Categories     Cheese     Appetizer

Number Of Ingredients 12

1-1/2 medium red bell peppers, cored, seeded and cubed
16 ounces cream cheese, cut into pieces
1/4 cup sour cream
2 Tbsp. butter, unsalted
1 tsp. minced garlic
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1 tsp. fresh lemon juice
1/2 jalapeno pepper, seeded and minced
3 green onions, white and some green, quartered and sliced thin
20 medium pimento stuffed olives, drained and sliced

Steps:

  • Combine the red pepper, cream cheese, sour cream, butter, garlic and mustard in a food processor. Blend until smooth. Add salt, cayenne and lemon juice and blend again. Transfer to a bowl and stir in the jalapeno, green onion and olives. Cover and refrigerate for an hour or longer. Taste and adjust seasoning. Serve at room temperature with rye, salt or black pepper crackers. May use on sandwiches.

THE DEVIL IN RED VELVET COOKIES



The Devil in Red Velvet Cookies image

Make and share this The Devil in Red Velvet Cookies recipe from Food.com.

Provided by thunderhorn

Categories     Dessert

Time 17m

Yield 24-36 cookies

Number Of Ingredients 5

1 (18 ounce) box devil's food cake mix
1 (3 ounce) box cherry Jell-O, divided
1/3 cup oil
2 eggs
2 -4 tablespoons sugar, granulated or powdered

Steps:

  • Preheat oven to 350 degrees.
  • Grease or spray cookie sheets.
  • Combine sugar and 1/4 jello powder. Set aside.
  • Combine cake mix, oil, eggs, remaining 3/4 jello powder. Dough will be stiff.
  • Form into balls and roll on all sides in sugar mixture.
  • Bake 12- 15 minutes.

Nutrition Facts : Calories 141.6, Fat 6.8, SaturatedFat 1.3, Cholesterol 17.6, Sodium 187.1, Carbohydrate 18.8, Fiber 0.5, Sugar 9.2, Protein 3

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