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	<title>Free Cooking Recipes &#187; Meat</title>
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			<item>
		<title>Braised Beef with Brown Sparerib</title>
		<link>http://www.recipes-kitchen.com/braised-beef-with-brown-sparerib.html</link>
		<comments>http://www.recipes-kitchen.com/braised-beef-with-brown-sparerib.html#comments</comments>
		<pubDate>Tue, 25 Aug 2009 17:40:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Braised Beef with Brown Sparerib]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1643</guid>
		<description><![CDATA[900 g pork sparerib
3 scallions
3 ginger slices
3 garlic,
(Seasoning]

4 1/2 Tbsp soy sauce
2 Tbsp. vinegar
2 Tbsp. sugar
Directions:

Blanch sparerib, drain up.
Cube scallion, bruise garlic.
Fry scallion, ginger and garlic with 2 Tbsp. oil, mix with all seasonings well, pour water over them, boil by high heat, then simmer till dry, dish up.

]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/braised-beef-with-brown-sparerib.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Queue en Hochepot</title>
		<link>http://www.recipes-kitchen.com/queue-en-hochepot.html</link>
		<comments>http://www.recipes-kitchen.com/queue-en-hochepot.html#comments</comments>
		<pubDate>Thu, 06 Aug 2009 12:26:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Queue en Hochepot]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1626</guid>
		<description><![CDATA[1 oxtail in 4cm (11/2 inch) segments
2 pig trotters
1 pig&#8217;s ear
1 small cabbage
6 carrots  6 turnips  salt

Directions:
1. Place the oxtail, trotters and pig&#8217;s ear in a large pan. Cover with water and bring to the boil over a moderate heat, removing the scum as it appears. Once it has boiled, lower the heat and leave [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/queue-en-hochepot.html/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pot-au-Feu a la Provencale</title>
		<link>http://www.recipes-kitchen.com/pot-au-feu-a-la-provencale.html</link>
		<comments>http://www.recipes-kitchen.com/pot-au-feu-a-la-provencale.html#comments</comments>
		<pubDate>Thu, 06 Aug 2009 12:23:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Pot-au-Feu a la Provencale]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1623</guid>
		<description><![CDATA[800g (13/4 lb) silverside
500g (18 oz) topside on the bone
500g (18 oz) shoulder of beef  600g (21 oz) shoulder of lamb  600g (21 oz) leg of veal
200g (7 oz) lean bacon
1 onion spiked with 3 cloves  3 turnips
8 leeks
8 carrots
2 tomatoes
3 cloves garlic
1 sprig thyme
1 bay leaf
2 celery sticks
6 juniper berries
6 black peppercorns
200ml (7 fl [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/pot-au-feu-a-la-provencale.html/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Tandoori NanBoeuf a la Ficelle</title>
		<link>http://www.recipes-kitchen.com/tandoori-nanboeuf-a-la-ficelle.html</link>
		<comments>http://www.recipes-kitchen.com/tandoori-nanboeuf-a-la-ficelle.html#comments</comments>
		<pubDate>Thu, 06 Aug 2009 12:21:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Boeuf a la Ficelle]]></category>
		<category><![CDATA[Tandoori NanBoeuf a la Ficelle]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1619</guid>
		<description><![CDATA[800g (13/4 lb) fillet or rump,
bound but not barded
8 new carrots, peeled
8 small leeks, peeled
8 small turnips, peeled
2 celery hearts, quartered
4 small onions
4 sprigs chervil
2 sprigs parsley
1 sprig tarragon
2 cloves
12 peppercorns

Directions:
1. Bring to the boil 2.5 litres (41/2 pints) water in a large saucepan, add salt, peppercorns and cloves and then the prepared vegetables. Tic [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/tandoori-nanboeuf-a-la-ficelle.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Aloyau Jardiniêre</title>
		<link>http://www.recipes-kitchen.com/aloyau-jardiniere.html</link>
		<comments>http://www.recipes-kitchen.com/aloyau-jardiniere.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:48:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Aloyau Jardiniêre]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1615</guid>
		<description><![CDATA[4 red, ripe tomatoes
6 ml(4 tbls) oil
2 cloves garlic, sliced
4 slices sirloin, 150g (7 oz) each
salt and pepper
70g (3 oz) black olives
2 peppers in oil, sliced
1 stick celery, sliced small handful oregano

Directions:
1. Immerse the tomatoes in boiling water for 10 seconds. Peel them, halve them, remove the seeds and cut into slices. Pour the oil [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/aloyau-jardiniere.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Entrecôte au Beurre Rouge</title>
		<link>http://www.recipes-kitchen.com/entrecote-au-beurre-rouge.html</link>
		<comments>http://www.recipes-kitchen.com/entrecote-au-beurre-rouge.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:44:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Entrecôte au Beurre Rouge]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1611</guid>
		<description><![CDATA[1 rib steak, 900g-lkg (2-21/4 lb)
4 shallots
15m1 (1 tbls) wine vinegar
240ml (9 fl oz) red wine: Beaujolais, Cahors, Gigondas, etc
15m1 (1 tbls) oil 100g (4 oz) butter salt and pepper

Directions:
1. Preheat the oven to 200°C (400°F; gas mark 6). Heat the oil in a sauté pan, add 20g (1/4 oz) butter and brown the steak [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/entrecote-au-beurre-rouge.html/feed</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Joue de Boeuf a la Biêre Blonde</title>
		<link>http://www.recipes-kitchen.com/joue-de-boeuf-a-la-biere-blonde.html</link>
		<comments>http://www.recipes-kitchen.com/joue-de-boeuf-a-la-biere-blonde.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:35:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Joue de Boeuf a la Biêre Blonde]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1606</guid>
		<description><![CDATA[1 kg (21/4 lb) ox cheek
1kg (21/4 lb) leeks (the white part only)
1/2 liter (18 fl oz) pale ale
15ml (1 tbls) oil
50g (2 oz) butter
5ml (1 tsp) sugar salt and pepper

Directions:
1. Ox cheek is an extremely tender cut of meat, very suitable for braising since it is quick to cook and has a most delicate [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/joue-de-boeuf-a-la-biere-blonde.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Steaks an Poivre</title>
		<link>http://www.recipes-kitchen.com/steaks-an-poivre.html</link>
		<comments>http://www.recipes-kitchen.com/steaks-an-poivre.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:28:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Steaks an Poivre]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1603</guid>
		<description><![CDATA[4 steaks (rump or fillet), 200g (7 oz) each
60ml (4 tbls) freshly ground
Pepper
60ml (4 tbls) Fine Champagne
cognac
60ml (4 tbls) double cream
40g (13/4 oz) butter
salt

Directions:
1. Pour half the cognac into a dish and place the pepper on a plate.
2. Dip both sides of the steaks into the cognac, then into the pepper, pressing with your palm [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/steaks-an-poivre.html/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Steaks aux Câpres</title>
		<link>http://www.recipes-kitchen.com/steaks-aux-capres.html</link>
		<comments>http://www.recipes-kitchen.com/steaks-aux-capres.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:21:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Steaks aux Câpres]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1600</guid>
		<description><![CDATA[4 steaks, 150g (5 oz)-180g
16 oz) each: sirloin, fillet, flank or rib steak
60ml (4 tbls) capers
24 black olives in brine kalamatas)
4 medium-sized ripe tomatoes
2 pinches oregano
30ml (2 tbls) olive oil
salt

Directions:
1. Pit and dice the olives. Drain the capers thoroughly by pressing them in the palm of your hand. Immerse the tomatoes in boiling water for [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/steaks-aux-capres.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Boeuf a la Milanaise</title>
		<link>http://www.recipes-kitchen.com/boeuf-a-la-milanaise.html</link>
		<comments>http://www.recipes-kitchen.com/boeuf-a-la-milanaise.html#comments</comments>
		<pubDate>Sat, 01 Aug 2009 06:14:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Boeuf a la Milanaise]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1540</guid>
		<description><![CDATA[250g (9 oz) onions
2 cloves garlic  bunch of mint  bunch of parsley.
60ml (4 tbls) oil  salt
2.5ml (1/2 tsp) saffron
10ml (2 tsp) powdered ginger ,800g (13/4 Ib) neck of beef 4ggs

Directions: 
1. Chop finely together the vegetables, garlic and herbs. Lard the meat with the ham which has been cut into small strips, [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/boeuf-a-la-milanaise.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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