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	<title>eGourmet Recipes &#187; Main Attraction</title>
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	<link>http://www.egourmetrecipes.com</link>
	<description>Recipes from The Sell Gourmet Network</description>
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			<item>
		<title>Venison Roast Marinated in Red Wine</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/venison-roast-marinated-in-red-wine/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/venison-roast-marinated-in-red-wine/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 15:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Roasting]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[roast]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=310</guid>
		<description><![CDATA[1 Venison leg roast                  4 to 5 lb (larded)
20 strips of thick sliced bacon
RUSSELL&#8217;S FAMOUS All Purpose Seasoning MARINADE
1/2 gallon your favorite red wine
6 cloves garlic crushed
4 bay leaves
4 onions sliced
1 teaspoon whole black peppercorns
Remove all fat and [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/07/11/venison-roast-marinated-in-red-wine/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Flounder Fillets En Papillote</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/flounder-fillets-en-papillote/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/flounder-fillets-en-papillote/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 14:54:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[en papillote]]></category>
		<category><![CDATA[flounder]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=302</guid>
		<description><![CDATA[4 flounder fillets skinless &#38; boneless                 about 4 oz. each
1 small yellow squash thinly sliced
1 small zucchini squash thinly sliced
16 cherry tomatoes cut in half
3 large mushrooms brushed and sliced (crimini, shiitake, portabela)
1/4 cup dry vermouth or good dry white [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/07/11/flounder-fillets-en-papillote/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pork Tenderloin with Balsamic Honey Sauce</title>
		<link>http://www.egourmetrecipes.com/2009/05/30/pork-tenderloin-with-balsamic-honey-sauce/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/30/pork-tenderloin-with-balsamic-honey-sauce/#comments</comments>
		<pubDate>Sat, 30 May 2009 19:59:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[balsamic honey vinegar]]></category>
		<category><![CDATA[pork loin]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=257</guid>
		<description><![CDATA[
 
Serves 4
1½ lb              Pork tenderloin, trimmed of excess fat
Salt and pepper
1 Tbsp            Minced fresh rosemary                       
                       Pecan Oil for sautéing
⅓ Cup            Chicken broth
¼ Cup            Balsamic Honey Vinegar
¼ Cup            Dry sherry
2-4 tsp            Sugar (if desired)
12 Large        Strawberries, hulled and thickly sliced
                        Minced fresh chives
 
 To prepare the pork: Preheat oven to 375°. Season tenderloins with the salt, pepper, and rosemary. Heat [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mustard Crusted Rack of Lamb</title>
		<link>http://www.egourmetrecipes.com/2009/05/30/mustard-crusted-rack-of-lamb/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/30/mustard-crusted-rack-of-lamb/#comments</comments>
		<pubDate>Sat, 30 May 2009 17:59:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[mustard]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=240</guid>
		<description><![CDATA[
Ingredients
1 rack of lamb, trimmed (about 1 ½ pounds)
¾ teaspoon salt
&#62;½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons Spicy Ginger Pear Mustard 
¼ cup seasoned bread crumbs
1 tablespoon grated parmesan cheese

Season rack of lamb with salt and pepper on both sides. Heat a medium skillet over medium high heat, and when hot, [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chicken Cilantro with Garlic &amp; Peppers</title>
		<link>http://www.egourmetrecipes.com/2009/05/28/chicken-cilantro-with-garlic-peppers/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/28/chicken-cilantro-with-garlic-peppers/#comments</comments>
		<pubDate>Thu, 28 May 2009 18:19:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[pecan oil]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=200</guid>
		<description><![CDATA[
 

2 tablespoons Pecan Oil 
1 large garlic clove, minced
1 cup heavy cream
1 large roasted red bell pepper, skinned, seeded, and cut into thin strips
2 tablespoons fresh lime juice
12 cup chopped fresh cilantro leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
4 boneless, skinless chicken breasts, about 6 ounces each, grilled and cut into strips
3/4 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Crockpot Chili</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/crockpot-chili/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/crockpot-chili/#comments</comments>
		<pubDate>Thu, 28 May 2009 03:52:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Soups & Stews]]></category>
		<category><![CDATA[Southwestern]]></category>
		<category><![CDATA[Turkey]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[easy recipe]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=193</guid>
		<description><![CDATA[

1.5  lbs. ground turkey
2 medium chopped onions
3 cloves fresh cracked garlic
1 drained and rinsed 16 oz can kidney beans
1 drained and rinsed 16 oz can black beans
2 – 14.5 oz cans sliced or diced tomatoes.
1 – 8 oz can tomato sauce
1 Tbsp. Mitch’s Oh Yeah! Original Spice Blend
1 Tbsp. chili powder
1 tsp. salt
1 tsp. fresh [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/crockpot-chili/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shrimp &amp; Linguine in Wine Sauce</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/shrimp-linguine-in-wine-sauce/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/shrimp-linguine-in-wine-sauce/#comments</comments>
		<pubDate>Thu, 28 May 2009 03:39:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=186</guid>
		<description><![CDATA[

1/2 lb medium shrimp, peeled &#38; deveined
1 cup milk
1 teaspoon Mitch&#8217;s Oh Yeah! Original Spice Blend
1 tablespoon butter or olive oil
1 small shallot, chopped
3 cloves of garlic, crushed
1/4 roasted red bell pepper, chopped
1/4-1/2 teaspoon red pepper flakes
1 plum tomato, peeled &#38; chopped
1/4 cup white wine
Splash of half &#38; half or heavy cream
Linguine, cooked according to [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/shrimp-linguine-in-wine-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Baked Garlic Chicken</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/baked-garlic-chicken/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/baked-garlic-chicken/#comments</comments>
		<pubDate>Thu, 28 May 2009 03:23:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[garlic]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=178</guid>
		<description><![CDATA[

1 cut up chicken (preferably skinned)
2 teaspoons Oh Yeah! Original Spice Blend
3/4 teaspoon of salt
2 dashes of black pepper
1/3 cup of butter
4 cloves of garlic (crushed)
2/3 cup bread crumbs
1/2-1 cup grated Parmesan cheese
In a saucepan on low heat, slowly heat the butter and garlic until the butter has just melted. In a medium bowl, mix [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/baked-garlic-chicken/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken and Red Potatoes</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/chicken-and-red-potatoes/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/chicken-and-red-potatoes/#comments</comments>
		<pubDate>Thu, 28 May 2009 03:16:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Barbeque]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[spices]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=174</guid>
		<description><![CDATA[

1    cut up chicken (skinless preferred)
1    pound red potatoes cut in chunks
½ cup Italian salad dressing
½-1 cup grated parmesan cheese
2   teaspoons Mitch’s Oh yeah!
½  teaspoon salt
½  teaspoon basil
Place chicken in baking dish and surround with potatoes. Lightly pour salad dressing over the chicken and potatoes. Sprinkle Mitch’s Oh Yeah, salt, basil and parmesan [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/chicken-and-red-potatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef Pot Roast</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/beef-pot-roast/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/beef-pot-roast/#comments</comments>
		<pubDate>Thu, 28 May 2009 03:05:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[pot roast]]></category>
		<category><![CDATA[seasonings]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=168</guid>
		<description><![CDATA[
2   Tablespoons butter
2   teaspoons olive oil
2.5 &#8211; 3.5  pound boneless chuck roast
1   Tablespoon Mitch&#8217;s Oh Yeah! Original Spice Blend
1/2  teaspoon salt
1/4  teaspoon pepper
2   cups beef broth
1   chopped onion
1  cup red wine
2   garlic cloves
3 &#8211; 4  sliced carrots
4   large potatoes sliced in 1 inch pieces
In a pan, with half the butter, lightly brown the chopped [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Heart Healthy Boneless, Skinless Chicken Breasts</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/heart-healthy-boneless-skinless-chicken-breasts/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/heart-healthy-boneless-skinless-chicken-breasts/#comments</comments>
		<pubDate>Thu, 28 May 2009 01:11:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Barbeque]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[heart healthy]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=160</guid>
		<description><![CDATA[
Cover the bottom of a          heavy skillet with Kinloch Plantation Pecan Oil. Season to taste with          salt, pepper, garlic powder, lemon pepper and Brocade Frog&#8217;s Reggae Rub. 
 
Brown chicken breast on      [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/heart-healthy-boneless-skinless-chicken-breasts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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