Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic. Bring to a boil, cook for 3 minutes. Add the onions and the beets. Set aside to cool to room temperature. When cool, add the eggs. Place in an air tight container and refrigerate overnight. These will only last about 1 week. The eggs turn purple. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 11-07-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1604g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 361 (36%)|
|Amt Per Serving||% DV|
|Total Fat 40.1g||53 %|
|Saturated Fat 12.1g||60 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 1272mg||391 %|
|Sodium 485mg||17 %|
|Potassium 1236.8mg||33 %|
|Total Carbohydrate 125.3g||37 %|
|Dietary Fiber 22.9g||92 %|
|Sugars, other 102.4g|
|Protein 43.9g||63 %|
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Calories per serving: 1009
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