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<channel>
	<title>Food Recipes Forum</title>
	<atom:link href="http://www.foodrecipesforum.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.foodrecipesforum.com</link>
	<description>Anyone can register, Anyone can submit recipes.</description>
	<pubDate>Sat, 22 Nov 2008 04:20:48 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>Affordable Meatloaf</title>
		<link>http://www.foodrecipesforum.com/2008/11/21/affordable-meatloaf-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/21/affordable-meatloaf-Recipe/#comments</comments>
		<pubDate>Sat, 22 Nov 2008 04:20:48 +0000</pubDate>
		<dc:creator>chilli</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Affordable]]></category>

		<category><![CDATA[Meatloaf]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	3/4	cup	oats	
	1/2	cup	ketchup	
	1		egg	
	3/4	lb	lean ground beef	
	1	medium	onion, chopped fine
	1/2	cup	green bell peppers, chopped fine
	1/2	cup	carrots, shredded
	salt and pepper	

DIRECTIONS

Preheat oven to 375&#176;F Mix oats, 1/2 of the ketchup and egg in a large bowl until blended.
Add meat and vegetables; mix lightly.
Shape into loaf; place on broiler pan (middle oven rack) lined with foil.
Brush with remaining ketchup.
Bake 45 minutes or until cooked through.

]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/21/affordable-meatloaf-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cobb Loaf Cheese Dip</title>
		<link>http://www.foodrecipesforum.com/2008/11/21/cobb-loaf-cheese-dip-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/21/cobb-loaf-cheese-dip-Recipe/#comments</comments>
		<pubDate>Sat, 22 Nov 2008 00:24:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Cheese]]></category>

		<category><![CDATA[Cobb]]></category>

		<category><![CDATA[Dip]]></category>

		<category><![CDATA[Loaf]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS
	Combine
	250	g	cream cheese	
	300	ml	light sour cream	
	250	g	grated	tasty cheese
	3-5	slices	baconor		ham(diced)	

DIRECTIONS

Slice the top off a cobb (round) loaf, gently pull out centre.
Cut these into finger size pieces.
Pour filling into bread shell, place on baking tray put on piece you sliced off on the top of loaf, place bread strips around the base.
Bake slowly (100-150&#xBA;) til heated through&#038; crispy for 1 hours.
Serve [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/21/cobb-loaf-cheese-dip-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Breakfast Smoothy</title>
		<link>http://www.foodrecipesforum.com/2008/11/21/breakfast-smoothy-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/21/breakfast-smoothy-Recipe/#comments</comments>
		<pubDate>Fri, 21 Nov 2008 19:15:03 +0000</pubDate>
		<dc:creator>cauliflower</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Breakfast]]></category>

		<category><![CDATA[Smoothy]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	3/4	cup	plain fat-free yogurt, refrigerated
	3/4	cup	applesauce, refrigerated
	3/4	cup	pineapple chunks in juice, refrigerated
	1		banana	
	1	tablespoon	blackstrap molasses	
	1		egg	
	1	cup	frozen strawberriesor		frozen blueberries(etc.)
	2	tablespoons	flax seed oil

DIRECTIONS

Place all ingredients in blender and blend until smooth; if you want thicker add crushed ice until desired consistency.
pour into 2 tall glasses and serve.
Enjoy your day.

]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/21/breakfast-smoothy-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>So Fab Budget Chicken and Broccoli Soup</title>
		<link>http://www.foodrecipesforum.com/2008/11/21/so-fab-budget-chicken-and-broccoli-soup-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/21/so-fab-budget-chicken-and-broccoli-soup-Recipe/#comments</comments>
		<pubDate>Fri, 21 Nov 2008 14:06:41 +0000</pubDate>
		<dc:creator>asparagus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Broccoli]]></category>

		<category><![CDATA[Budget]]></category>

		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[Fab]]></category>

		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	1		chicken breast	
	500	g	broccoli	
	1	literchicken stock
1	(250g)carton	sour cream	
	salt and pepper	

DIRECTIONS

Put the Chicken Stock in a pot on the stove to heat.
Slice the Chicken Breast wafer thin, this is best done partially frozen.
Add the Chicken Breast to the Chicken Stock to cook, this is complete when the Chicken is white.
Remove the Chicken from the Chicken Stock.
Add the broccoli to the [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/21/so-fab-budget-chicken-and-broccoli-soup-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Coco - Banana&#8217;s Mushroom Pasta Sauce</title>
		<link>http://www.foodrecipesforum.com/2008/11/20/coco-bananas-mushroom-pasta-sauce-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/20/coco-bananas-mushroom-pasta-sauce-Recipe/#comments</comments>
		<pubDate>Fri, 21 Nov 2008 04:41:20 +0000</pubDate>
		<dc:creator>appetizing</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Bananas]]></category>

		<category><![CDATA[Coco]]></category>

		<category><![CDATA[Mushroom]]></category>

		<category><![CDATA[Pasta]]></category>

		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	2	kg	very ripe almost yukky		tomatoes, chopped
	1	teaspoon	olive oil	
	1		onion, chopped
	6	cloves	garlic, crushed
	1		zucchini, sliced
	1		eggplant, diced
	100	gsliced mushrooms
	20	g	fresh basil, chopped
		sea salt

DIRECTIONS

Fry the onions and garlic in olive oil until fragrant.
Add the chopped tomatoes, zucchini and eggplant.
There is no need to add liquid as the tomatoes form their own.
Bring to the boil, then cover and simmer for around 40 minutes- until everything is [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/20/coco-bananas-mushroom-pasta-sauce-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Taco Crescent Bake</title>
		<link>http://www.foodrecipesforum.com/2008/11/20/taco-crescent-bake-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/20/taco-crescent-bake-Recipe/#comments</comments>
		<pubDate>Fri, 21 Nov 2008 00:18:21 +0000</pubDate>
		<dc:creator>toothsome</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Bake]]></category>

		<category><![CDATA[Crescent]]></category>

		<category><![CDATA[Taco]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

1	(8ounce)packagerefrigerated crescent dinner rolls
	2	cups	crushed	corn chips	, divided
	1 1/2	lbs	ground beef
1	(15ounce)can	tomato sauce	
	1	envelopetaco seasoning
	1	cup	sour cream(8 ounces)
	1	cup	shredded		cheddar cheese(4 ounces)	

DIRECTIONS

Unroll crescent dough into a rectangle; press onto the bottom and 1 inch up the sides of a greased 13 x 9 x 2 inch baking dish.
Seal seams and perforations.
Sprinkle with 1 cup of chips; set aside.
In a large skillet, cook beef [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/20/taco-crescent-bake-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Crispy Oatmeal Cookies</title>
		<link>http://www.foodrecipesforum.com/2008/11/20/crispy-oatmeal-cookies-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/20/crispy-oatmeal-cookies-Recipe/#comments</comments>
		<pubDate>Thu, 20 Nov 2008 19:14:59 +0000</pubDate>
		<dc:creator>cos lettuce</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Cookies]]></category>

		<category><![CDATA[Crispy]]></category>

		<category><![CDATA[Oatmeal]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	1 1/2	cups	unsalted butter	
	1	cup	light brown sugar	
	1	cup	white sugar	
	1	large	egg	
	1 1/2	teaspoons	vanilla extract	
	3	cups	rolled oats(not instant)
	1 1/2	cups	all-purpose flour	
	3/4	teaspoon	salt	
	2 1/2	teaspoons	baking soda	
	1 1/2	cups	raisins

DIRECTIONS

Preheat oven to 350 degrees.
In mixer cream butter until fluffy.
Add the sugars and cream together unitl light and fluffy.
Add the egg and vanilla and mix well.
In another bowl, stir together the oats, flour, salt and baking soda.
With mixer on low begin [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/20/crispy-oatmeal-cookies-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Badische Schupfnudeln (Spaetzle)</title>
		<link>http://www.foodrecipesforum.com/2008/11/20/badische-schupfnudeln-spaetzle-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/20/badische-schupfnudeln-spaetzle-Recipe/#comments</comments>
		<pubDate>Thu, 20 Nov 2008 14:53:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Badische]]></category>

		<category><![CDATA[Schupfnudeln]]></category>

		<category><![CDATA[Spaetzle]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	750	g	potatoes	
	60	g	flour	
	1/2	teaspoon	salt, to taste
	1		egg	
	1/4	teaspoon	nutmeg, freshly scraped or ground,or as desired
	1	tablespoon	chopped		parsley	
	50	glard	

DIRECTIONS

Boil the potatoes in their jackets for 25-30 minutes.
Peel the potatoes and put them on a lightly floured board.
Mash them with a rolling pin.
(You can also use a potato masher).
Add flour, egg, parsley, salt and nutmeg.
Knead well to form a smooth dough.
Roll out the dough to about [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/20/badische-schupfnudeln-spaetzle-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Limoncello Martini</title>
		<link>http://www.foodrecipesforum.com/2008/11/20/limoncello-martini-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/20/limoncello-martini-Recipe/#comments</comments>
		<pubDate>Thu, 20 Nov 2008 09:18:17 +0000</pubDate>
		<dc:creator>pepper</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Limoncello]]></category>

		<category><![CDATA[Martini]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	ice
	3	fluid ounces	vodka	
	1	fluid ouncelimoncello
	1	teaspoonsimple syrup	(see note)
		lemon twists

DIRECTIONS

Fill a shaker with ice.
Add vodka, limoncello and simple syrup.
Shake well and strain into oversized martini glasses.
Garnish each with a lemon twist.
Note: Simple syrup is made by combining 2 parts granulated sugar with 1 part water.
Simmer, stirring, over low heat until sugar is dissolved.
Chill before using.

]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/20/limoncello-martini-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chicken-fried Corn on the Cob</title>
		<link>http://www.foodrecipesforum.com/2008/11/19/chicken-fried-corn-on-the-cob-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/19/chicken-fried-corn-on-the-cob-Recipe/#comments</comments>
		<pubDate>Thu, 20 Nov 2008 04:10:23 +0000</pubDate>
		<dc:creator>appetizing</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[Cob]]></category>

		<category><![CDATA[Corn]]></category>

		<category><![CDATA[Fried]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[
INGREDIENTS

	1	cup	milk	
	1		egg, beaten
	1 1/2	cups	flour	
	1	teaspoon	seasoning salt	
	1/2	teaspoon	pepper	
	6	ears	corn, husks and silk removed
	oil	(for frying)	

DIRECTIONS

Combine milk and egg in shallow dish and mix well.
Combine flour, seasoned salt and pepper in shallow dish and mix well.
Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
In a large skillet, heat oil to 350 degrees.
Add [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/19/chicken-fried-corn-on-the-cob-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Coco&#8217;s Strata</title>
		<link>http://www.foodrecipesforum.com/2008/11/19/cocos-strata-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/19/cocos-strata-Recipe/#comments</comments>
		<pubDate>Thu, 20 Nov 2008 00:12:13 +0000</pubDate>
		<dc:creator>asparagus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Cocos]]></category>

		<category><![CDATA[Strata]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[
INGREDIENTS

	4-5	slicesbread	(I use regular white bread)
	1	lb	bulk sausage(any flavor)
	2	cups	grated		cheddar cheese	
	6		eggs	
	1	teaspoon	salt	
	1	teaspoon	worcestershire sauce	
	2	cups	milk
1	(3ounce)bag	pre-cooked		bacon(pieces)	

DIRECTIONS

Pre-heat oven to 350.
Grease 9 x 13 pan.
Fry sausage, breaking it up (like ground beef) as it cooks then drain on paper towels.
Tear bread into bite-sized pieces and place in pan.
Sprinkle cooked sausage then cheese evenly over bread.
In a medium bowl, combine eggs, salt, Worcestershire sauce and [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/19/cocos-strata-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Basque Chicken and Rice</title>
		<link>http://www.foodrecipesforum.com/2008/11/19/basque-chicken-and-rice-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/19/basque-chicken-and-rice-Recipe/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 19:55:00 +0000</pubDate>
		<dc:creator>broad bean</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Basque]]></category>

		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

1	(2 1/2lb)	frying chicken, cut up
	1	teaspoon	paprika	
	1/8	teaspoon	cayenne pepper	
	1/4	teaspoon	black pepper	
	2	tablespoons	olive oilor	other oil
	2	slices	bacon, diced
	1	small	onion, chopped
	2		garlic cloves, minced
	1		green pepper, cut into 1 inch pieces
	1	cup	long grain rice, uncooked
	1		tomato, diced
	2 1/2	cups	chicken broth(or less)
	1/4	teaspoon	saffron	(optional)	
		salt	(optional)		

DIRECTIONS

Rinse chicken parts and pat day.
Combine the paprika, cayenne and pepper; rub into chicken.
Heat oil in a large, heavy pot.
Brown chicken quickly and then remove.
In same pot, saut&#233; the bacon, [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/19/basque-chicken-and-rice-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Roasted Chicken Artichoke Calzones</title>
		<link>http://www.foodrecipesforum.com/2008/11/19/roasted-chicken-artichoke-calzones-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/19/roasted-chicken-artichoke-calzones-Recipe/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 14:24:26 +0000</pubDate>
		<dc:creator>delicate</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Artichoke]]></category>

		<category><![CDATA[Calzones]]></category>

		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[Roasted]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

1	(14ounce)can	artichoke hearts, drained and chopped
	1/4	teaspoon	salt	
	1/4	teaspoon	fresh ground pepper	
	1	clove	garlic, minced
	2	cups	thinly sliced		fresh spinach leaves	
	1 1/4	cups	shredded sharp		provolone cheese(5 ounces)
	1 1/2	cups	of roasted		chickenor
	2	grilled chicken breasts
	1/2	teaspoon	olive oil	
	2	whole wheat pita bread
	marinara sauce	

DIRECTIONS

Preheat oven to 425.
Rinse&#038; Drain artichoke hearts and pat dry dry w/a papertowel and chop finely.
Combine artichokes, salt, pepper, garlic, olive oil in a large bowl.
Add spinach, cheese, chicken, and toss gently [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/19/roasted-chicken-artichoke-calzones-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Creamy Vanilla Raspberry Pavlova</title>
		<link>http://www.foodrecipesforum.com/2008/11/19/creamy-vanilla-raspberry-pavlova-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/19/creamy-vanilla-raspberry-pavlova-Recipe/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 09:00:31 +0000</pubDate>
		<dc:creator>pepper</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Creamy]]></category>

		<category><![CDATA[Pavlova]]></category>

		<category><![CDATA[Raspberry]]></category>

		<category><![CDATA[Vanilla]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	4	egg whites
	1/4	teaspoon	cream of tartar	
	1	cup	granulated sugar	
	1 1/2	cups	cold		nonfat milk
1	(1ounce)package	fat-free sugar-free instant vanilla pudding mix	
	1	cup	thawed		Cool Whip Lite	
	2	cups	raspberries	
	2	tablespoons	powdered sugar		

DIRECTIONS

PREHEAT oven to 225&#xB0;F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/19/creamy-vanilla-raspberry-pavlova-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chicken Cheesy Florentine</title>
		<link>http://www.foodrecipesforum.com/2008/11/18/chicken-cheesy-florentine-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/18/chicken-cheesy-florentine-Recipe/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 04:39:03 +0000</pubDate>
		<dc:creator>cauliflower</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Cheesy]]></category>

		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[Florentine]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

2	(12ounce)packages	stouffer frozen		spinach souffle, defrosted
	18	ounces	cooked		boneless chicken breasts, cubed
	2	tablespoonsvegetable oil
	2	cups	cooked rice	
	1	cup	skim milk	
	1	cup	shredded		low-fat swiss cheese, divided	(4 oz)
	1/4	cup	chopped		onions	
	2	teaspoons	Dijon mustard	
	1/2	teaspoon	salt	
	1	cup	coarse	fresh breadcrumbs
	2	tablespoons	butter, melted	

DIRECTIONS

Combine Spinach Souffle, rice, milk, 1/2&#xB0;C swiss cheese, onion, mustard and salt in a large bowl; stir well.
Spread into bottom of 9 x 13 baking pan; place chicken on top of spinach mixture.
Combine breadcrumbs, butter and remaining swiss cheese [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/18/chicken-cheesy-florentine-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cauliflower Puree</title>
		<link>http://www.foodrecipesforum.com/2008/11/18/cauliflower-puree-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/18/cauliflower-puree-Recipe/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 00:38:24 +0000</pubDate>
		<dc:creator>cos lettuce</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Cauliflower]]></category>

		<category><![CDATA[Puree]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	1	medium	cauliflower	
	2	tablespoons	unsalted butter	
	1/2	teaspoon	curry powder	
	1/2	cup	milk	
	salt and pepper	

DIRECTIONS

Chop the cauliflower fairly small.
Discard core.
Cook the cauliflower in 1 Tablespoon of the butter over medium heat until golden brown.
Add the curry powder.
Saute for five minutes, stirring regularly.
Add the milk and bring to the boil, stir regularly.
Add pinch of salt and generous pepper.
Drop the heat, and simmer for six minutes.
Remove from [...]]]></description>
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		</item>
		<item>
		<title>Abaranger Dino Curry</title>
		<link>http://www.foodrecipesforum.com/2008/11/18/abaranger-dino-curry-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/18/abaranger-dino-curry-Recipe/#comments</comments>
		<pubDate>Tue, 18 Nov 2008 19:52:28 +0000</pubDate>
		<dc:creator>toothsome</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Abaranger]]></category>

		<category><![CDATA[Curry]]></category>

		<category><![CDATA[Dino]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[
INGREDIENTS

	4	cups	steamed japanese		rice	
	2		onions	
	2		potatoes	
	2		carrots	
	1	clove	garlic	
	1/4	lb	japanese curry	roux
	3 1/2	cups	water	
	1/2	lb	chickenor		porkor		beef

DIRECTIONS

Cut potatoes, carrots, and choosen meat into small pieces.
Slice onions.
Heat a deep pan and saute the onions until brown.
Add choosen meat, potatoes, carrots and garlic in the pan and saute together.
Add water in the pan and bring to a boil.
Turn heat down to low and cook for 40-50 minute.
Add potatostarch and water [...]]]></description>
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		</item>
		<item>
		<title>Baked Shells and Meatball Casserole</title>
		<link>http://www.foodrecipesforum.com/2008/11/18/baked-shells-and-meatball-casserole-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/18/baked-shells-and-meatball-casserole-Recipe/#comments</comments>
		<pubDate>Tue, 18 Nov 2008 14:24:44 +0000</pubDate>
		<dc:creator>cucumber</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Baked]]></category>

		<category><![CDATA[Casserole]]></category>

		<category><![CDATA[Meatball]]></category>

		<category><![CDATA[Shells]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	1 1/2	lbs	prepared frozen or homemade	meatballs
1	(16ounce)box	large		shell pasta	
	2	cups	ricotta cheese	
	2	cups	shredded		mozzarella cheese	
	1/2	cup	sour cream	
	1	teaspoonitalian seasoning
1	(28ounce)jar	prepared	spaghetti sauce	or	homemade	homemade	spaghetti sauce
grated		parmesan cheese, to taste	

DIRECTIONS

Preheat oven to 350.
Boil pasta according to directions- making sure to not overcook!
(al dente).
If meatballs are frozen- thaw- I like to brown mine either on the stove or in the oven.
Combine the ricotta, sour cream and italian seasoning- I add an [...]]]></description>
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		</item>
		<item>
		<title>Corned Beef Casserole</title>
		<link>http://www.foodrecipesforum.com/2008/11/18/corned-beef-casserole-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/18/corned-beef-casserole-Recipe/#comments</comments>
		<pubDate>Tue, 18 Nov 2008 09:46:02 +0000</pubDate>
		<dc:creator>tomato</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Beef]]></category>

		<category><![CDATA[Casserole]]></category>

		<category><![CDATA[Corned]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[
INGREDIENTS

	1	medium	onion, chopped
	2	tablespoons	butteror		margarine	
	2	tablespoons	all-purpose flour	
	1 1/2	teaspoons	salt	
	1	teaspoon	worcestershire sauce	
	1/4	teaspoon	pepper	
	2 1/2	cups	milk	
	3	medium	potatoes, cooked and cubed
1	(15 1/4ounce)can	whole kernel corn, drained
1	(12ounce)can	corned beef
1	(12ounce)packagerefrigerated buttermilk biscuits	

DIRECTIONS

Melt butter in a large saucepan, and cook onion at medium heat until tender; remove from heat.
Stir in flour, salt, Worcestershire sauce and pepper.
Gradually add the milk, stirring well.
Bring to a boil, and stir for two minutes, or until thickened [...]]]></description>
		<wfw:commentRss>http://www.foodrecipesforum.com/2008/11/18/corned-beef-casserole-Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Seafood Stew</title>
		<link>http://www.foodrecipesforum.com/2008/11/17/seafood-stew-Recipe/</link>
		<comments>http://www.foodrecipesforum.com/2008/11/17/seafood-stew-Recipe/#comments</comments>
		<pubDate>Tue, 18 Nov 2008 04:16:43 +0000</pubDate>
		<dc:creator>tomato</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Seafood]]></category>

		<category><![CDATA[Stew]]></category>

		<guid isPermaLink="false">http://www.foodrecipesforum.com/</guid>
		<description><![CDATA[INGREDIENTS

	1/4	teaspoon	saffron threads	
	1	tablespoon	olive oil	
	1		yellow onion, finely chopped
	2		garlic cloves, crushed
	1	teaspoon	ground paprika	
	2	tablespoons	thyme leaves(fresh, I think lemon thyme would be good)
3	(400g)cans	chopped		Italian tomatoes	
	1	cupfish stock	or		water	
	1		lemon, juice and zest of, finely grated
	2	large	desiree		potatoes, cut into 2 cm cubes
	500	g	thick	boneless white fish	, cut into 3 cm pieces
	12		mussels, cleaned, beards removed
	12	green shrimp	, peeled, tails intact, deveined	(shrimp)
extra		thyme, to serve	

DIRECTIONS

Place saffron threads into a bowl.
Add 1 tablespoon hot [...]]]></description>
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		</item>
	</channel>
</rss>
