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Suggest a better descriptionIn a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to 1/2 cup. Yield: 1/2 cup Recipe By : COOKING LIVE SHOW #CL8734 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 11:11:27 -0500 From: "Jon and Angele Freeman"
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Serving Size: 1 Serving (1251g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1574 | ||
Calories from Fat: 309 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 20.7g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 775.1mg | 27 % | |
Potassium 2029mg | 53 % | |
Total Carbohydrate 171.5g | 50 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 165.8g | ||
Protein 30.3g | 43 % | |
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: 1574
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