ESSENCE OF EMERIL SHOW #EE2314 Preheat the oven to 350 degrees F. Combine the Parmesan cheese, bread crumbs and butter until thoroughly incorporated, and press the mixture into the bottom of a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions and peppers. Saute for 2 to 3 minutes then remove from heat. In an electric mixer, beat the cream cheese and eggs together until thick and frothy, about 5 minutes. Beat in the cream, cheddar cheese, sauteed vegetables and crawfish. Mix until thoroughly incorporated and creamy, about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm--about 1 hour. Remove from the oven and allow to cool to room temperature. For the sauce: In a sauce pot, combine all the ingredients together. Bring the mixture up to a boil. Reduce to a simmer and simmer for about 5 to 6 minutes. With a hand -held blender, puree the mixture until smooth. Season with salt and pepper. Spoon the sauce on the bottom of the plate and dirty the rim. Place a wedge of the cheesecake in the center of the sauce. Garnish with the fried crawfish tails, white cheddar cheese, parsley and red onions. Yield: 12 servings Posted to recipelu-digest by email@example.com on Feb 16, 98
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|Serving Size: 1 Serving (4090g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2634 (41%)|
|Amt Per Serving||% DV|
|Total Fat 292.7g||390 %|
|Saturated Fat 129.6g||648 %|
|Monounsaturated Fat 90.7g|
|Polyunsanturated Fat 40.2g|
|Cholesterol 4634.3mg||1426 %|
|Sodium 19675.4mg||678 %|
|Potassium 4960.2mg||131 %|
|Total Carbohydrate 641g||189 %|
|Dietary Fiber 60.2g||241 %|
|Sugars, other 580.8g|
|Protein 290.1g||414 %|
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Calories per serving: 6373
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