Heres a couple from Tabasco Cookbook that I have used and are good. Drop the shallots into a large pot of boiling water and cook for 1 minute. Drain and rinse with cold water. Cut off the roots, slip off skins and set aside In a large saucepan, combine the remaining ingredients and simmer for 3 minutes. Add the shallots and simmer for 15 minutes, until tender-crisp. Cool them slightly, then cover and refrigerate. Allow the shallots to stand for 2 to 3 days to blend flavors. They may be kept refrigerated in sealed containers for several weeks. Serve them at room temperature. Posted to EAT-L Digest by Lillian Mount
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|Serving Size: 1 Serving (2337g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 254.7mg||9 %|
|Potassium 64.5mg||2 %|
|Total Carbohydrate 225.4g||66 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 225.2g|
|Protein 0.5g||1 %|
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Calories per serving: 961
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