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	<title>Free Cooking Recipes &#187; apricots</title>
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		<title>Apricots and Gammon</title>
		<link>http://www.recipes-kitchen.com/apricots-and-gammon.html</link>
		<comments>http://www.recipes-kitchen.com/apricots-and-gammon.html#comments</comments>
		<pubDate>Wed, 15 Jul 2009 06:50:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[apricots]]></category>
		<category><![CDATA[gammon]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=786</guid>
		<description><![CDATA[An easy-to-make and satisfying hot supper dish, this can be served with mashed potatoes and a green vegetable. If fresh apricots are not available, drained, canned apricots may be substituted. They should be put on the gammon slices without additional cooking and the syrup in which they are packed can be used in the baking.

4 [...]]]></description>
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		<title>Apricots Granville</title>
		<link>http://www.recipes-kitchen.com/apricots-granville.html</link>
		<comments>http://www.recipes-kitchen.com/apricots-granville.html#comments</comments>
		<pubDate>Wed, 15 Jul 2009 06:18:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[apricots]]></category>
		<category><![CDATA[granville]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=770</guid>
		<description><![CDATA[The brandy in this recipe may be omitted but it does make a dish of poached apricots into a more delicious dessert.

4 SERVINGS
11/2 lb. firm apricots
21/2 pints [61/4 cups] water
1 lb. [2 cups] granulated sugar
1/2 vanilla pod
4 fl. oz. [1/2 cup] brandy
Directions:

Blanch and peel the apricots and cut them in halves. Crack the stones with [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>MOROCCAN CHICKEN WITH APRICOTS</title>
		<link>http://www.recipes-kitchen.com/moroccan-chicken-with-apricots.html</link>
		<comments>http://www.recipes-kitchen.com/moroccan-chicken-with-apricots.html#comments</comments>
		<pubDate>Tue, 07 Jul 2009 07:23:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Oriental]]></category>
		<category><![CDATA[apricots]]></category>
		<category><![CDATA[moroccan]]></category>
		<category><![CDATA[WITH]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=145</guid>
		<description><![CDATA[This dish is reminiscent of &#8216;Tagine&#8217; a stew cooked in the traditional Moroccan pointed earthenware pot. Honey was originally used to offset the saltiness of some meats and has remained one of the ingredients to this day.

SERVES 6
1 pkt or 2 pinches saffron strands
2/3 cup/150 ml/1/4 pt hot water
30 ml/2 tbsp vegetable oil
1 x 1.75 [...]]]></description>
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