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	<title>eGourmet Recipes &#187; Side Dishes</title>
	<atom:link href="http://www.egourmetrecipes.com/category/side-dishes/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.egourmetrecipes.com</link>
	<description>Recipes from The Sell Gourmet Network</description>
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			<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>
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		<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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chimichurri Sauce</title>
		<link>http://www.egourmetrecipes.com/2009/05/28/chimichurri-sauce/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/28/chimichurri-sauce/#comments</comments>
		<pubDate>Fri, 29 May 2009 05:06:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Soups & Stews]]></category>
		<category><![CDATA[chimmichuri sauce]]></category>
		<category><![CDATA[pecan oil]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=222</guid>
		<description><![CDATA[

1 bell pepper (green)
1 bell pepper (red)
1 red onion
2 cloves garlic
4 medium sizes tomatoes
½ cup vinegar
½ cup Kinloch Plantation Pecan Oil
1 tablespoon oregano
1 tablespoon cumin
½ cup of ketchup
1 tablespoon of hot sauce 

 Chop the bell peppers, onion, garlic and tomatoes (without any seeds) in little squares. Whisk all ingredients in a bowl or process briefly in [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/28/chimichurri-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nutty Mexican Cornbread</title>
		<link>http://www.egourmetrecipes.com/2009/05/28/nutty-mexican-cornbread/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/28/nutty-mexican-cornbread/#comments</comments>
		<pubDate>Fri, 29 May 2009 04:58:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Mexican/TexMex]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Southwestern]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[mexican food]]></category>
		<category><![CDATA[pecan oil]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=218</guid>
		<description><![CDATA[
 


1 ½ cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 (14-ounce) can cream-style corn
1 cup sour cream
2/3 plus 2 tablespoons cup Kinloch Plantation Pecan Oil
2 jalapeno peppers, seeded and chopped (optional)
¼ cup roasted pecan pieces
½ cup finely chopped onions
¼ cup finely chopped red and yellow bell peppers
8 ounces grated cheddar cheese
4 bacon slices
 



Preheat the [...]]]></description>
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		<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>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Creamy Lemon Rice</title>
		<link>http://www.egourmetrecipes.com/2009/05/08/creamy-lemon-rice/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/08/creamy-lemon-rice/#comments</comments>
		<pubDate>Fri, 08 May 2009 15:34:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=55</guid>
		<description><![CDATA[Serves 6



4 Tbsp 
Unsalted butter


1 Cup
Long grain rice



Grated  zest of 1 large lemon


2 Cups 
Chicken broth, boiling


1 tsp 
Salt


2 Tbsp
Lemon juice


½ Cup 
Whipping cream (or more if desired), heated


2 Tbsp
Minced fresh herbs  (parsley, dill, tarragon, basil or a combination)



Melt butter in a medium saucepan.  Add rice and lemon zest, stir to coat, and [...]]]></description>
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		<slash:comments>0</slash:comments>
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