Heat oven to 450 degrees. Toss the shallots with the olive oil and seasonings. Place in a large saute pan and roast for about 20 minutes. Stir occasionally. The shallots should have a nice brown color to them. Cover the shallots with the port wine and reduce by half. This recipe yields about ?? cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-10-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1036g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 243 (22%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 41.1mg||1 %|
|Potassium 1287.4mg||34 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 26.5g|
|Protein 0.8g||1 %|
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Calories per serving: 1097
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