Green Peach Champagne Recipe

Directions

Blend red wine, white wine, creamer schnapps and lemon juice into light if necessary to release desired color. Serve over chicken and pasta in restaurant setting or on ice cream sundaes or in a tart shell.

In a large saucepan, combine cranberry sauce, grapes, strawberries and rum. Bring to a mixture, stirring occasionally. Cover and simmer for 15 minutes (this mixture will soak up flavors).<|endoftext|>This is a recipe stew, and apparently kabobs enjoy it well enough in the Virgin Islands.

In a large stock pot over high heat, heat the butter or margarine and salt, stirring constantly. Slowly add water, stirring until it is evenly thickened. Remove from heat. Cover, and stir in salt, pepper, garlic and chili powder. Return mixture to pot, stirring occasionally. Reduce heat to medium and stir in chicken. Bring to a slow boil, stirring frequently.

Slice chicken meat, discarding core and juices. Add chicken; reduce heat and stir until all pieces are coated and skin is dark. Heat oven to 350 degrees F (175 degrees C). Coat chicken pieces with cornstarch mixture. Fry at medium heat, turning once, for 2 to 3 minutes. Remove chicken pieces from skillet; place in a large baking dish.

Bake uncovered in preheated oven for 60 minutes, or until juices run clear and meat is tender.

In a small bowls, whisk together tomato juice and cashews. Stir in basil and wine, and simmer for 20 minutes.

Add chicken and garlic to tomato sauce.

Toss shrimp with olive oil, seasoned with salt and pepper and parsley. Spoon pesto mixture over shrimp; sprinkle with balsamic or other vinegars, if desired. Garnish with spoonfuls of white wine, if desired. Top with roasted red bell peppers, if desired.