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	<title>Free Cooking Recipes &#187; a</title>
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		<title>Apple Mousse a la Chantilly</title>
		<link>http://www.recipes-kitchen.com/apple-mousse-a-la-chantilly.html</link>
		<comments>http://www.recipes-kitchen.com/apple-mousse-a-la-chantilly.html#comments</comments>
		<pubDate>Tue, 14 Jul 2009 12:16:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[a]]></category>
		<category><![CDATA[APPLE]]></category>
		<category><![CDATA[chantilly]]></category>
		<category><![CDATA[la]]></category>
		<category><![CDATA[mousse]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=724</guid>
		<description><![CDATA[The basis of this dessert, Apple Mousse a la Chantilly, is apple `marmalade&#8217; or &#8216;butter&#8217; flavoured with vanilla essence rather than with the usual cinnamon, cloves and lemon. The apples should be of a well-flavoured dessert variety.

4 SERVINGS
2 lb. apples
16 fl. oz. [2 cups] cider
granulated sugar
1 teaspoon vanilla essence
10 fl. oz. double cream [11/4 cups [...]]]></description>
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		<title>Almejas a la Marinera (CLAMS IN TOMATO AND GARLIC SAUCE)</title>
		<link>http://www.recipes-kitchen.com/almejas-a-la-marinera-clams-in-tomato-and-garlic-sauce.html</link>
		<comments>http://www.recipes-kitchen.com/almejas-a-la-marinera-clams-in-tomato-and-garlic-sauce.html#comments</comments>
		<pubDate>Sat, 11 Jul 2009 17:45:13 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[a]]></category>
		<category><![CDATA[Almejas]]></category>
		<category><![CDATA[AND]]></category>
		<category><![CDATA[CLAMS]]></category>
		<category><![CDATA[GARLIC]]></category>
		<category><![CDATA[in]]></category>
		<category><![CDATA[la Marinera CLAMS IN TOMATO]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[TOMATO]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=560</guid>
		<description><![CDATA[A Spanish dish, Almejas a la Marinera is clams steamed in white wine and covered with a sauce of tomatoes, onions and garlic. If clams are not available small oysters or cockles can be substituted. This dish may be served as a main course with buttered rice, cooked with a bay leaf, and a salad [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Agneau a la Hongroise</title>
		<link>http://www.recipes-kitchen.com/agneau-a-la-hongroise.html</link>
		<comments>http://www.recipes-kitchen.com/agneau-a-la-hongroise.html#comments</comments>
		<pubDate>Fri, 10 Jul 2009 14:30:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[a]]></category>
		<category><![CDATA[agneau]]></category>
		<category><![CDATA[Hongroise]]></category>
		<category><![CDATA[la]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=483</guid>
		<description><![CDATA[An unusual lamb stew, Agneau a la Hongroise is flavoured with paprika and mushrooms. A good main dish at lunch or dinner, it may be served with buttered noodles and a fresh, green salad.
6 SERVINGS
3 lb. lower ribs or shoulder of lamb, boned
5 oz. [ cup] butter
teaspoon salt
1 level tablespoon paprika
2 medium-sized onions, peeled and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>CHICKEN A LA KING</title>
		<link>http://www.recipes-kitchen.com/chicken-a-la-king.html</link>
		<comments>http://www.recipes-kitchen.com/chicken-a-la-king.html#comments</comments>
		<pubDate>Tue, 07 Jul 2009 10:59:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Special Occasions]]></category>
		<category><![CDATA[a]]></category>
		<category><![CDATA[king]]></category>
		<category><![CDATA[la]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=232</guid>
		<description><![CDATA[This dish can be made a day or two in advance and kept covered in the refrigerator until required. Serve with plain boiled rice, to help mop up the juices.

SERVES 6
6 boneless chicken breasts (approx. 150 g/5 oz each)
2 tbsp/25 g/1 oz butter
30 ml/2 tbsp vegetable oil
300 g/10 oz button mushrooms, thickly sliced
1 sweet red [...]]]></description>
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