Ingredients

 

• 1 pheasant, breast and legs
• 2 cans (14.5oz) Del Monte diced tomatoes (Basil, Garlic & Oregano)
• 2 pkgs. Knorr Parma Rosa Pasta Sauces (creamy tomato sauce mix)
• 2 cups white zinfandel
• 1 pkg (8oz) linguine
• 1 cup shredded cheese

Assemble and wrap ingredients

To make spiced beef stock: Begin with 3 pounds of oxtails and or other beef bones and flank steak. I prefer to clean them first, then put them in a large stockpot, cover with water and bring to a boil over high heat. After it has reached a bowl, drain off the water and proceed cooking the stock by covering Cover the bones with 10-14 cups of fresh water, add a little salt, and the list of ingredients below then bring to a boil again.

Heat processed cheese food in a crock pot for 20 minutes on high until melted. Add beer, salsa, Worcestershire sauce, chili powder, onion powder and cayenne pepper to the melted cheese. Stir until ingredients are well-combined. Heat through, stirring frequently, then serve.

Cook

In a large saucepan over medium heat, melt the butter then cook Portobello mushroom, shiitake mushroom and shallots until tender, about 3 to 5 minutes. Add flour and stir until smooth. Carefully add chicken broth and continue stirring until mixture is thick. Stir in half-and-half and cinnamon then season with salt and pepper. Cook until heated through.