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Suggest a better descriptionIn a large pan, over medium heat, render the bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes. Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into bowls and serve with crusty bread. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A72 broadcast 11-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (2086g) | ||
Recipe Makes: 6 | ||
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Calories: 2558 | ||
Calories from Fat: 1029 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.3g | 152 % | |
Saturated Fat 37.6g | 188 % | |
Monounsaturated Fat 54.1g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 655.7mg | 202 % | |
Sodium 11601.2mg | 400 % | |
Potassium 5955.7mg | 157 % | |
Total Carbohydrate 88.1g | 26 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 78g | ||
Protein 276.6g | 395 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2558
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