ook on low heat setting for 8 to 10 hours. Transfer
For the red wine sauce:
Heat the oil in
ater to cover.
Simmer for 1 hour or until cooked
eftover pastry to cut strips for ribbon and bow. Place on
sing about 2 Tablespoons mixture for each one.
Place on
0 mins.
For the orange and red wine sauce, place wine, juice, stock
br>Bake at 425\u00b0 for 15 to 20 minutes or
For the strudel:
Heat olive
For the Tart:
Preheat the
il over medium-high heat, for 5 to 10 minutes, stirring
n boiling water and cover for 1 minute. Shock in cold
nd cook for 40-45 minutes until done.
WINE SAUCE.
During
For the Polenta----------.
Bring chicken
Let sit at room temperature for 20 to 30 minutes before
For the roast:.
Heat one
hey can evenly cook.
Wine Sauce: In a large pot, heat
o taste.
Stir constantly for 5 or 6 minutes, to
ut skillet.
Tarragon White Wine Sauce:.
In same skillet, melt
d 3/4 cups for remainder of recipe. I refrigerate overnight and
rozen ravioli to boiling water for 6-8 minutes, stirring occasionally