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<channel>
	<title>eGourmet Recipes</title>
	<atom:link href="http://www.egourmetrecipes.com/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>
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			<item>
		<title></title>
		<link>http://www.egourmetrecipes.com/2010/05/01/smoked-salmon-tier/</link>
		<comments>http://www.egourmetrecipes.com/2010/05/01/smoked-salmon-tier/#comments</comments>
		<pubDate>Sun, 02 May 2010 04:18:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=345</guid>
		<description><![CDATA[
Ingredients
1 8oz. Pkg. smoked salmon, diced
Kosher salt and freshly ground pepper
Champagne Pear Vinaigrette 
3 ripe avocados, diced
1/2 lemon, juiced
Fresh chives, cut into small pieces, for garnish
Place a 3-inch ring mold on a plate.
Layer a spoonful of salmon in the mold.
Sprinkle salt and pepper over salmon.
Sprinkle a little Champagne Pear Vinaigrette over the salmon.
Layer a spoonful [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2010/05/01/smoked-salmon-tier/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Marea</title>
		<link>http://www.egourmetrecipes.com/2009/08/20/the-marea/</link>
		<comments>http://www.egourmetrecipes.com/2009/08/20/the-marea/#comments</comments>
		<pubDate>Thu, 20 Aug 2009 16:06:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Cocktails & Drinks]]></category>
		<category><![CDATA[cocktials]]></category>
		<category><![CDATA[Marea]]></category>
		<category><![CDATA[wild hibiscus flowers]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=318</guid>
		<description><![CDATA[


























Adapted from Marea, New York
Time: 5 minutes
1 1/2 ounces grappa
1 ounce Nardini Acqua di Cedro liqueur (see note)
1 1/2 ounces passion fruit purée (see note)
1 teaspoon syrup from Wild Hibiscus Flowers
1/2 teaspoon lemon juice
1 wild hibiscus flower in syrup. 
 Add all ingredients except hibiscus flower to a cocktail shaker half-filled with ice. Shake well. [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/08/20/the-marea/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Crock Pot Curried Pork</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/crock-pot-curried-pork/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/crock-pot-curried-pork/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 15:11:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Crock Pot]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[curry]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=315</guid>
		<description><![CDATA[2 lbs. pork                loin cut into 1 &#8221; pieces
1 large onion chopped
1 large garlic clove minced
3 tablespoons cooking oil and/or butter
2 level tablespoons RUSSELL&#8221;S FAMOUS All Purpose Seasoning
1 rounded tablespoon curry powder
2 tablespoons all purpose flour
2 14oz. cans beef broth

Saute [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/07/11/crock-pot-curried-pork/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Crock Pot Seasoned Rice with Mushrooms and Onions</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/crock-pot-seasoned-rice-with-mushrooms-and-onions/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/crock-pot-seasoned-rice-with-mushrooms-and-onions/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 15:07:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Crock Pot]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=313</guid>
		<description><![CDATA[1 cup converted rice
2 cups water
2 teaspoons RUSSELL&#8217;S FAMOUS All Purpose Seasoning
1 large sweet onion finely minced (vidalia, maui etc)
12 ounces mushrooms brushed and sliced (white button, crimini, baby                portabella or shiitake)
3 tablespoons butter cut up
Place all ingerdients in crock [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/07/11/crock-pot-seasoned-rice-with-mushrooms-and-onions/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<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>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>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>Spicy Chicken Sandwiches</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/spicy-chicken-sandwiches/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/spicy-chicken-sandwiches/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 14:49:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[quick meal]]></category>
		<category><![CDATA[sandwishes]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=298</guid>
		<description><![CDATA[4 skinless and boneless chicken breast halves
4 6 inch sub rolls
2 tablespoons cooking oil
4 slices pepperjack cheese
tomato slices
lettuce leaves
RUSSELLS FAMOUS All Purpose Seasoning
Flatten chicken breast halves slightly to an                even thickness. Rub with cooking oil on both sides and sprinkle [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/07/11/spicy-chicken-sandwiches/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>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/30/mustard-crusted-rack-of-lamb/feed/</wfw:commentRss>
		<slash:comments>1</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>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>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>
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		<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>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/28/nutty-mexican-cornbread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pork en Brochettes</title>
		<link>http://www.egourmetrecipes.com/2009/05/28/pork-en-brochettes/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/28/pork-en-brochettes/#comments</comments>
		<pubDate>Fri, 29 May 2009 04:24:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Barbeque]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[pecan oil]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=212</guid>
		<description><![CDATA[



½ cup dry white wine


1 tablespoon soy sauce


1 teaspoon hot sauce 


1 tablespoon minced garlic


2 tablespoons finely chopped parsley


2 tablespoons Kinloch Plantation Pecan Oil 


1 tablespoon fresh lemon juice


1 ¼ pounds lean, boneless pork, cut into 1 ½ inch cubes 


Salt and freshly ground black pepper



Combine the wine, soy, hot sauce, garlic, parsley, pecan oil, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Banana Nut Bread</title>
		<link>http://www.egourmetrecipes.com/2009/05/28/banana-nut-bread/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/28/banana-nut-bread/#comments</comments>
		<pubDate>Fri, 29 May 2009 04:16:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[banana]]></category>
		<category><![CDATA[breads]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=208</guid>
		<description><![CDATA[



3 medium bananas, mashed


½ cup Kinloch Plantation Pecan Oil 


2 eggs


1 cup sugar


1 ½ cups all-purpose flour 


1 teaspoon baking soda


¼ teaspoon salt


1 teaspoon vanilla extract


½ cup chopped pecans or walnuts



Preheat the oven to 350 degrees. Liberally grease a loaf pan.
Combine all the ingredients in a large mixing bowl and mix well, but do not [...]]]></description>
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		<slash:comments>0</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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Tri-Tip Steak</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/grilled-tri-tip-steak/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/grilled-tri-tip-steak/#comments</comments>
		<pubDate>Thu, 28 May 2009 03:47:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Barbeque]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[tri tip steak]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=190</guid>
		<description><![CDATA[

2 &#8211; 3 lbs. Tri Tip Roast
2 &#8211; 3 Tablespoons Mitch’s Oh Yeah! Original Spice Blend 
¾ cup Italian salad dressing
2 Tablespoons soy sauce
Trim the fat from the tri tip and thoroughly poke holes in the meat with a fork and place the roast in a large Ziplock® bag. In a medium bowl add the [...]]]></description>
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		<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>
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		<slash:comments>1</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>
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		<slash:comments>0</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>
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		<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>
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		<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>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>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>
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		</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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spice Rubbed Salmon</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/spice-rubbed-salmon/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/spice-rubbed-salmon/#comments</comments>
		<pubDate>Thu, 28 May 2009 00:36:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[grilled foods]]></category>
		<category><![CDATA[healthy eating]]></category>
		<category><![CDATA[pecan oil]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=148</guid>
		<description><![CDATA[

Toasting the spices in a dry frying pan          before grinding them intensifies their flavor.  Keep a close eye on them          and stir constantly so they don’t burn.
  
 Ingredients:
 1 `tsb. coriander seeds
 1 tsp. cumin [...]]]></description>
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		<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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Homemade Granola</title>
		<link>http://www.egourmetrecipes.com/2009/05/21/homemade-granola/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/21/homemade-granola/#comments</comments>
		<pubDate>Fri, 22 May 2009 04:18:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[granola]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=133</guid>
		<description><![CDATA[
Summary: Recipe courtesy Molly Fowler, The Dining Diva

Ingredients
Makes about 9 Cups

6 Cups Old Fashioned Rolled Oats
1 Cup Wheat Germ
1 Cup Sweetened Shredded Coconut
1 Cup Sliced Almonds
1/2 Cup Brown Sugar
1/2 Cup All Bran Cereal
1 tsp Ground Cinnamon
1/2 Cup Canola Oil
3/4 Cup Honey



Instructions
Preheat oven to 300°.In a large bowl, stir together the oats, wheat germ, coconut, almonds, [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Quiche with Bacon, Swiss Cheese and Chives</title>
		<link>http://www.egourmetrecipes.com/2009/05/08/quiche-with-bacon-swiss-cheese-and-chives/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/08/quiche-with-bacon-swiss-cheese-and-chives/#comments</comments>
		<pubDate>Sat, 09 May 2009 01:42:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[bacon swiss cheese]]></category>
		<category><![CDATA[quiche]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=98</guid>
		<description><![CDATA[Recipe: Quiche with Bacon, Swiss Cheese and Chives
Summary: Recipe courtesy Molly Fowler, The Dining Diva

Ingredients

Ingredients
 1/2 lb Bacon, cooked crisp, drained and crumbled
 2 Cups Swiss Cheese, divided
 3/4 Cup Sliced and chopped mushrooms
 1 Tbsp Snipped fresh Chives
 5 Eggs
 1/4 Cup Mayonnaise
 1 Cup Heavy Cream
 1 tsp Cavendar’s seasoning



Instructions
Preheat oven to 350°. [...]]]></description>
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		</item>
		<item>
		<title>Breakfast Parfaits</title>
		<link>http://www.egourmetrecipes.com/2009/05/08/breakfast-parfaits/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/08/breakfast-parfaits/#comments</comments>
		<pubDate>Fri, 08 May 2009 17:40:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[granola]]></category>
		<category><![CDATA[parfait]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=64</guid>
		<description><![CDATA[
Recipe: Breakfast Parfaits
Serves 6
Summary: Recipe Courtesy of Molly Fowler, The Dining Diva

Ingredients

1 Cup 	Homemade Granola
3 Cups 	Plain Yogurt
2-3 Cups 	Sweetened fresh seasonal fruit or berries



Instructions
To assemble: In parfait glasses or wine glasses, spoon in ¼ cup yogurt, 2 Tbsp granola, then top with some fruit.  Repeat layers. These can be assembled 2 hours ahead, and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tropical Tart</title>
		<link>http://www.egourmetrecipes.com/2009/05/08/tropical-tart/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/08/tropical-tart/#comments</comments>
		<pubDate>Fri, 08 May 2009 15:40:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[macadamia]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[refreshing]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[vanilla]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=58</guid>
		<description><![CDATA[Serves  10-12



For the Crust:


1
9”  Pie crust (I prefer the rolled type in the refrigerated section)





Filling:


8 oz 
Cream  cheese, softened


1/3 Cup 
Sugar


1 tsp
Pure vanilla extract


1 Large 
Lemon, zested


1 Tbsp
Lemon juice





Topping:


¼ -½   Cup
Pineapple preserves


1 Tbsp
Grated fresh gingerroot


2 Large
 Ripe, but firm, bananas, peeled


¼ Cup 
Chopped macadamia nuts


¼ Cup 
Sweetened flaked coconut



 Lemon  [...]]]></description>
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		<slash:comments>0</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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		</item>
		<item>
		<title>Pan-Seared Salmon on Wilted Spinach with Wine-Shallot Sauce</title>
		<link>http://www.egourmetrecipes.com/2009/05/08/pan-seared-salmon-on-wilted-spinach-with-wine-shallot-sauce/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/08/pan-seared-salmon-on-wilted-spinach-with-wine-shallot-sauce/#comments</comments>
		<pubDate>Fri, 08 May 2009 15:31:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[wine sauce]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=52</guid>
		<description><![CDATA[Serves 6



Wine-Shallot Sauce:


2 T
Olive  oil


2 T
Butter


2 Large
Sliced shallots


8 oz 
 Sliced  mushrooms


2 T
Minced  tarragon


1 Cup 
Champagne or dry white wine


¾ Cup
Whipping cream



Salt and pepper  to taste 





Salmon:


6 (4-oz) 
Salmon fillets



 Salt  and pepper


2 T
Olive  oil


1 T
Butter





Wilted Spinach:



 Olive oil  if needed


2 Large
Sliced shallots


2 T 
Minced  tarragon


1½-2 lb
Baby [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salad of Pear, Roquefort, Pecans, and Mixed Greens with Celery Vinaigrette</title>
		<link>http://www.egourmetrecipes.com/2009/05/08/salad-of-pear-roquefort-pecans-and-mixed-greens-with-celery-vinaigrette/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/08/salad-of-pear-roquefort-pecans-and-mixed-greens-with-celery-vinaigrette/#comments</comments>
		<pubDate>Fri, 08 May 2009 15:27:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[pear]]></category>
		<category><![CDATA[pecan]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vinaigrette]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=50</guid>
		<description><![CDATA[Serves 6-8



For the Vinaigrette:


1/4 Cup
Sugar


1/3 Cup
Apple Cider Vinegar


1 tsp
Dry Mustard


1 clove
Garlic, Minced



Salt and Pepper to taste


1
Small Stalk Celery, chopped


Dash
Hot Sauce


1 Cup
Canola Oil



To prepare the vinaigrette: Place all ingredients except oil in the bowl of a food processor or in a blender. Process until combined and celery is puréed.  With machine running, add oil in a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Linguini with Goat Cheese and Spinach</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/linguini-with-goat-cheese-and-spinach/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/linguini-with-goat-cheese-and-spinach/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:59:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[linguini]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=42</guid>
		<description><![CDATA[Serves 4-6



3/4 lb

Linguini, cooked al dente (reserve some of the pasta water)



8 oz
Soft goat cheese (not the hard crumbles!)


8 oz
Fresh baby spinach, shredded


Dash
Fresh grated nutmeg


Zest
of 1 Lemon


 
Salt and pepper


 
Grated Parmesan to garnish



Cook linguini and drain (but do not rinse!!!), reserving some of the pasta water. Return the pasta to the pot, break up goat cheese [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Balsamico</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/chicken-balsamico/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/chicken-balsamico/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:55:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Italian]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=40</guid>
		<description><![CDATA[Serves 4-6




4
Boneless, skinless chicken breast halves


 
Salt and pepper


 
Flour for dredging


 

Olive oil



3
Shallots, minced


2 cloves
Garlic, minced


8 oz
Sliced cremini mushrooms 


3/4 Cup
Dry Marsala


1/2 Cup
Chicken broth


2 Tbsp

Balsamic vinegar



1/3 Cup
Sliced fresh basil leaves


 

Salt and pepper to taste




Slice chicken breasts in half horizontally, and pound each until quite thin (scaloppini). Season with salt and pepper and dredge in flour. Heat olive [...]]]></description>
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		</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>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Molly&#8217;s Sensational Caesar Salad</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/mollys-sensational-caesar-salad/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/mollys-sensational-caesar-salad/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:40:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[caesar salad]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=32</guid>
		<description><![CDATA[Makes 1 1/3 Cups Dressing



Dressing:
 


6
Anchovy filets (canned type)


2
Egg yolks (fresh or coddled)


2 Cloves
Garlic, minced


1/2 Cups
Grated Parmesan cheese


3 Tbsp
Red wine vinegar


3 Tbsp
Lime juice


2 tsp
Dijon mustard


1 tsp
Worcestershire sauce


6 Dashes
Tabasco sauce


1 tsp
Salt


1 tsp
Freshly ground black pepper


½ Cup
Olive oil


½ Cup
Canola oil


 
 


Salad:
 


6 Cups
Romaine lettuce, torn into bite-size pieces


 
Homemade croutons


 
Shredded parmesan cheese to garnish



Combine everything except oils in a food processor [...]]]></description>
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		</item>
		<item>
		<title>Spring Vegetable Salad</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/spring-vegetable-salad/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/spring-vegetable-salad/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:35:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=28</guid>
		<description><![CDATA[Serves 6




Salad:


3 cups
Mixed Spring Greens


1 cup
Coarsley Chopped Fresh Herbs (chives, mint, dill, parsley, basil)


1 cup
Frozen Green Peas, thawed


1 cup
 Sugar Snap Peas, cooked tender crisp


4
Green Onions, thinly sliced


1 large 
Carrot, julienned






Vinaigrette:



4 Tbsp
Wine Vinegar


2 tsp
Dijon Mustard


1 tsp
Sugar


3/4 cup
 Olive Oil



Salt and Pepper to taste



Lightly toss all salad ingredients in a chilled bowl. In a food processor [...]]]></description>
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		</item>
		<item>
		<title>Marinated Pork Chops with Bourbon Sauce</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/marinated-pork-chops-with-bourbon-sauce/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/marinated-pork-chops-with-bourbon-sauce/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:33:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[bourbon sauce]]></category>
		<category><![CDATA[pork chops]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=26</guid>
		<description><![CDATA[Serves 6



Marinade for the Pork:


4 cloves
Garlic, minced


2 medium
Shallots, minced


1 tsp
Coarsley Ground Fresh Black Pepper


1/4 tsp
Ground Allspice


1/4 cup
Olive Oil


6
Bone-in Loin Pork Chops





Maker&#8217;s Mark Sauce:


1 Tbsp
Olive Oil


1 slice
Bacon, finely diced


1 small
Onion, diced


1
Carrot, finely diced


2 cloves
Garlic, minced


2 tsp
Tomato Paste


1 Tbsp
Molasses


1/2 cup
Premium Bourbon


3 Cups
Beef Broth


1
Bouquet Garni (1 thyme sprig, 1 parsley sprig, 1 marjoram sprig, and 1 bay leaf [...]]]></description>
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		</item>
		<item>
		<title>Peach Blackberry Cobbler</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/peach-blackberry-cobbler/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/peach-blackberry-cobbler/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:28:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[blackberry]]></category>
		<category><![CDATA[peach cobbler]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=23</guid>
		<description><![CDATA[
Serves 10



Fruit Mixture:
 


3 lbs
Sliced peeled peaches, fresh or frozen


1 1/4 cups
Sugar


1/2 tsp
Ground Cinnamon


4 Tbsp
Minute tapioca


1/2 cup
water or juice from peaches or combination


1 tsp 
vanilla


2 cups
blackberries


3 tbsp
butter



In a medium saucepan, stir together the peaches, sugar, cinnamon, tapioca, and water. Over medium heat, bring the mixture to a boil, stirring occasionally. Take off heat. Stir in vanilla [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herbed Tomatoes</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/herbed-tomatoes/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/herbed-tomatoes/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:27:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=21</guid>
		<description><![CDATA[Serves 6



6 medium

Vine-ripened tomatoes



 
Olive Oil


 
Salt and Pepper


2 tbsp
Minced Fresh Basil


2 tbsp
Minced Flat Leaf Parsley


3 tbsp
Grated Parmesan Cheese 



Preheat oven to 375˚. Slice off top third of the tomatoes and reserve for another use. Place the tomatoes in an oiled baking dish. Drizzle with olive oil and season generously with salt and pepper. Divide fresh herbs [...]]]></description>
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		</item>
		<item>
		<title>Creamy Grits</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/creamy-grits/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/creamy-grits/#comments</comments>
		<pubDate>Tue, 05 May 2009 05:25:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[grits]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=19</guid>
		<description><![CDATA[Serves 4 to 6



2 cups
Water or Chicken Broth


1 tsp
Kosher Salt


1/2 cup 
Stone Ground Grits


1/2 cup
Heavy Cream


2 tbsp
Butter


2 tbsp
Grated Parmesan Cheese (or more if desired)


 
Fresh Ground White Pepper


 
Hot Sauce to taste



In a medium saucepan, bring the water or broth to a boil. Slowly add the grits, whisking the entire time. Whisk until the mixture comes back [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Baked Oysters with Caramelized Onions</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/spicy-baked-oysters-with-caramelized-onions/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/spicy-baked-oysters-with-caramelized-onions/#comments</comments>
		<pubDate>Tue, 05 May 2009 04:40:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[caramelized onions]]></category>
		<category><![CDATA[oysters]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=11</guid>
		<description><![CDATA[Serves 4



1 Tbsp
Olive Oil


1 Tbsp
Unsalted Butter


2 Large
Onions, thinly sliced



Salt and Pepper to taste



Rock salt, for cooking and serving


24
Oysters, shucked and left on the bottom shells


8 Tbsp
Unsalted Butter



Cayenne Pepper, to taste


6 slices
Thin sliced bacon, each cut into 4 pieces


1 cup
Fresh Breadcrumbs



Flat Leaf Parsley for Garnish



Preheat oven (or grill) to 450°.  Caramelize onions in the oil and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Launch of eGourmet Recipes website</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/launch-of-egourmet-recipes-website/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/launch-of-egourmet-recipes-website/#comments</comments>
		<pubDate>Tue, 05 May 2009 04:35:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Add new tag]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=8</guid>
		<description><![CDATA[Thanks for visiting our new recipe blog on The Sell Gourmet Network!  We&#8217;re putting the finishing touches on our new recipe portal where our members may upload their recipes to help promote their brands.
Check back often as we will announce our launch soon&#8230;!
]]></description>
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		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
