Strawberry Wine

• 3 lbs. fresh strawberries
• 2 lbs. granulated sugar
• 2 tsp. citric acid
• water to make 1 gallon
• wine yeast & nutrient

Place all ingredients except yeast in crock. Crush fruit with hands and cover with 5 pints boiling water. Stir with wooden paddle to dissolve sugar and simultaneously mash the strawberries. When cooled to 85 degrees F., add yeast. Cover and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack after 30 days and again after additional 30 days. Bottle when clear. Allow to age at least 6 months. Will improve to one year.

Nice Chicken Recipe

Ingredients

• 12 asparagus spears (equal size; about 1 lb. total)
• 4 boned, skinned chicken breast halves (about 1/4 lb. each) 
• 3 to 4 tablespoons fine dried breadcrumbs
• 2 tablespoons butter or margarine 
• 1/4 pound shelled cooked crab 
• 1/2 to 2/3 cup hollandaise sauce, hot, warm, or at room temperature
• Chive spears or minced chives

Preparation

1.  Snap tough ends from asparagus and discard. Rinse asparagus and, if desired, peel stems with a vegetable peeler.
2.  Rinse chicken, pat dry, and lay pieces 4 to 5 inches apart on a sheet of plastic wrap. Cover with more plastic wrap. Pound chicken with a flat mallet until it is 3/8 to 1/2 inch thick.
3.  Put bread crumbs in a shallow pan. Turn chicken in crumbs to coat evenly, patting to make them stick.
4.  Set an 11- to 12-inch ovenproof nonstick frying pan over high heat. When hot, add butter and swirl until melted. Add chicken and cook until browned on bottom, shaking pan to avoid scorching butter, about 2 minutes. Turn pieces over and cook 1 minute more.
5.  Set pan in a 350° oven and bake until chicken is no longer pink in center (cut to test), 7 to 9 minutes.
6.  Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. About 3 minutes before chicken is done, add asparagus to boiling water and cook just until tender when pierced; drain.
7.  Quickly transfer each chicken breast half to a warm plate. Top with equal amounts of the crab and asparagus, and pour hollandaise sauce over each portion. Garnish with chives.

Banana -Strawberry Lemmon lime Margarita

Ingredients

• 1 cup strawberries, hulled and halved
• 1 ripe banana, peeled and sliced
• 4 1/2 ounces (1/2 cup plus 1 tablespoon) tequila
• 1 1/2 ounces (3 tablespoons) triple sec
• 2 tablespoons fresh lime or lemon juice
• 1 cup crushed ice

Directions

1. Place strawberries and banana slices on a plate and freeze at least 1 hour. Place all ingredients in a blender and blend until smooth but still very thick. Pour into chilled margarita or other stemmed glasses.

Sweet and Sour Chicken

 

Ingredients

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt

Instructions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.

Lava Sauce

Ingredients
Can of nacho cheese sauce (Taco Bell brand is salty and apparently is the best for this recipe.)
10-15 packets of Taco Bell Fire Sauce or a bottle of Taco Bell Home Originals Hot Sauce

1
Open the can of nacho cheese and empty it into a small/medium sized sauce pan.

2
Add the 10-15 packets of Taco Bell Fire Sauce to the cheese. If there is none available to you, Taco Bell makes hot sauce that you can buy at your local supermarket. It works just as well but lacks some of the heat of fire sauce. You may want to add some cayenne pepper to make up for that.
3
Stir well until everything is blended and a nice burnt orange color is achieved. If it's too light, add more sauce. If it's too dark, it's going to be a bit hotter than the original, so you may want to add more nacho cheese.

4
Cover and simmer the lava sauce over low heat, stirring occasionally for about 10 minutes.

5
Serve over your favorite foods! You can add your sauce to one of Taco Bell's delicious volcano tacos or burritos, or add it to your own Taco Bell replica recipe. I recommend buying the Taco Bell Home Originals hard taco kit and pouring the sauce over the tacos. It's almost like having a 24 hour Taco Bell open in your kitchen.