<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>eGourmet Recipes &#187; Appetizers</title>
	<atom:link href="http://www.egourmetrecipes.com/category/appetizers/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.egourmetrecipes.com</link>
	<description>Recipes from The Sell Gourmet Network</description>
	<lastBuildDate>Sun, 02 May 2010 04:21:23 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Sauteed Sea Scallops</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/sauteed-sea-scallops/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/sauteed-sea-scallops/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 14:58:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[scallops]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=305</guid>
		<description><![CDATA[
1 1/2 lbs large sea scallops
RUSSELL&#8217;S FAMOUS All Purpose Seasoning
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons finely chopped parsley
lemon wedges
Place scallops in a bowl and liberally season with RUSSELL&#8217;S FAMOUS All Purpose Seasoning.  Toss scallops to coat all sides with seasoning (more or less to taste).  Dip in flour, both sides, and saute in butter to [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/07/11/sauteed-sea-scallops/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Balsamic Glaze</title>
		<link>http://www.egourmetrecipes.com/2009/05/30/balsamic-glaze/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/30/balsamic-glaze/#comments</comments>
		<pubDate>Sat, 30 May 2009 17:52:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[glazes]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[strawberries]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=236</guid>
		<description><![CDATA[
Poaching Liquid
2 cups A Perfect Pear &#8211; Pear Balsamic Vinegar 
1 cup Water
½ cup Sugar

In a three-quart saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium. Simmer for 25 &#8211; 30 minutes
NOTE: Poaching liquid can be kept refrigerated indefinitely! In fact, it gets better with age. If needed, simply add [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/30/balsamic-glaze/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spinach Salad with Pancetta &amp; Shallots</title>
		<link>http://www.egourmetrecipes.com/2009/05/30/spinach-salad-with-pancetta-shallots/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/30/spinach-salad-with-pancetta-shallots/#comments</comments>
		<pubDate>Sat, 30 May 2009 17:35:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Soups & Stews]]></category>
		<category><![CDATA[pear olive oil]]></category>
		<category><![CDATA[spinach salad]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=231</guid>
		<description><![CDATA[
Filling Ingredients
6 slices pancetta, chopped
2 tbsp extra-virgin olive oil 
1 small shallot, finely chopped
2 teaspoons sugar
2 tbsp Pear Balsamic Vinegar 
1 bunch, about 10 ounces, flat-leaf spinach
Salt and pepper
In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.
Reduce [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/30/spinach-salad-with-pancetta-shallots/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hot Chicken Wings</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/hot-chicken-wings/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/hot-chicken-wings/#comments</comments>
		<pubDate>Thu, 28 May 2009 03:32:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Barbeque]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[hot wings]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=182</guid>
		<description><![CDATA[

2–3 pounds of chicken wings
1 or 2 Tablespoons Mitch&#8217;s Oh Yeah! Zesty Spice Blend
1 – 12 oz bottle Louisiana Hot Sauce®
3 or 4 shakes of Tabasco®
Add the Mitch’s Oh Yeah!, hot sauce, and Tabasco® to a large Ziplock® bag or marinader and mix thoroughly. Place the wings in the mixture and coat chicken thoroughly. Marinate [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/hot-chicken-wings/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Savory Baked Sweet Potatoes</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/savory-baked-sweet-potatoes/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/savory-baked-sweet-potatoes/#comments</comments>
		<pubDate>Thu, 28 May 2009 02:55:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[pecan oil]]></category>
		<category><![CDATA[sweet potatoes]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=164</guid>
		<description><![CDATA[

4 sweet potatoes
¼ cup Kinloch Plantation          Products Pecan Oil
1 or 2 cloves garlic,          peeled and cut into slices
Mitch&#8217;s Oh Yeah Zesty Seasoning


 
Preheat oven to 400°.           Wash unpeeled [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/savory-baked-sweet-potatoes/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lemon Rice Pilaf</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/lemon-rice-pilaf/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/lemon-rice-pilaf/#comments</comments>
		<pubDate>Thu, 28 May 2009 00:49:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Cajun/Creole]]></category>
		<category><![CDATA[pecan oil]]></category>
		<category><![CDATA[rice pilaf]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=152</guid>
		<description><![CDATA[


Yield:  8 Servings
5      Tablespoons Kinloch Pecan Oil 
½     Cup Fresh Lemon Juice
1½   Cups Minced Onions
1½   Tablespoons Grated Lemon Zest
3      Cups Uncooked Long Grain White Rice
¾     Teaspoon Pepper
3      (14 oz) Cans Chicken Broth
Salt to Taste
Heat Kinloch Pecan Oil in a large heavy saucepan over medium heat.  Add the onions and sauté for 10 [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/lemon-rice-pilaf/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kinloch Plantation Sizzling Seared Shrimp in Pecan Oil</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/kinloch-plantation-sizzling-seared-shrimp-in-pecan-oil/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/kinloch-plantation-sizzling-seared-shrimp-in-pecan-oil/#comments</comments>
		<pubDate>Wed, 27 May 2009 21:57:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Cajun/Creole]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[party ideas]]></category>
		<category><![CDATA[pecan oil]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=139</guid>
		<description><![CDATA[


1 Lb medium shrimp –          peeled and deveined
Seasonings to taste
Kinloch Plantation          Pecan Oil
Fresh lemon or lime
 

Combine shrimp with          seasonings.  Add 2 Tbs of Kinloch Plantation Pecan Oil [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/kinloch-plantation-sizzling-seared-shrimp-in-pecan-oil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Homemade Croutons</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/homemade-croutons/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/homemade-croutons/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:46:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[croutons]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=35</guid>
		<description><![CDATA[


1 Loaf
Italian Bread (or any other &#8220;sturdy&#8221; bread), cut into 1-inch cubes


2 Tbsp
Olive Oil


2 Tbsp
Unsalted Butter, melted


2 Cloves
Garlic, pressed


2-3 tsp
Dried Italian seasoning


 
Kosher Salt



Preheat oven to 375°. In a large mixing bowl, stir together the olive oil, butter, and garlic. Add bread cubes and quickly toss to coat. Pour out in a single layer onto a [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/04/homemade-croutons/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>
