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	<title>Cooking Tips &#187; Recipes</title>
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	<description>Grill and Cooking Recipes</description>
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		<title>Shrimp Stuffed Lasagna</title>
		<link>http://www.hemingwaysbaysidegrill.com/recipes/shrimp-stuffed-lasagna.html</link>
		<comments>http://www.hemingwaysbaysidegrill.com/recipes/shrimp-stuffed-lasagna.html#comments</comments>
		<pubDate>Wed, 08 Sep 2010 16:06:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cornstarch]]></category>
		<category><![CDATA[Frozen Shrimp]]></category>
		<category><![CDATA[Garlic Clove]]></category>
		<category><![CDATA[Green Beans]]></category>
		<category><![CDATA[Green Onion]]></category>
		<category><![CDATA[Green Onions]]></category>
		<category><![CDATA[Green Salad]]></category>
		<category><![CDATA[Lasagna Noodles]]></category>
		<category><![CDATA[Marinara Sauce]]></category>
		<category><![CDATA[Package Directions]]></category>
		<category><![CDATA[Sauteed Shrimp]]></category>
		<category><![CDATA[Shredded Carrot]]></category>
		<category><![CDATA[Shrimp Mixture]]></category>
		<category><![CDATA[Skillet]]></category>
		<category><![CDATA[Tbsp Dijon Mustard]]></category>
		<category><![CDATA[Tsp]]></category>
		<category><![CDATA[Warm Spray]]></category>
		<category><![CDATA[Wheat Lasagna]]></category>
		<category><![CDATA[Whole Wheat]]></category>
		<category><![CDATA[Worcestershire Sauce]]></category>

		<guid isPermaLink="false">http://www.hemingwaysbaysidegrill.com/?p=591</guid>
		<description><![CDATA[This sauteed shrimp and stir-fried style veggies, wrapped in lasagna noodles is a delightful way to serve your family a meal that is out of the ordinary. In this one dish you will have seafood, grains, and vegetables. Add a crispy green salad and you hav a quick and easy meal that is sure to [...]]]></description>
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		</item>
		<item>
		<title>Vegetarian Lasagna</title>
		<link>http://www.hemingwaysbaysidegrill.com/recipes/vegetarian-lasagna.html</link>
		<comments>http://www.hemingwaysbaysidegrill.com/recipes/vegetarian-lasagna.html#comments</comments>
		<pubDate>Wed, 01 Sep 2010 13:38:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[50g]]></category>
		<category><![CDATA[Baking Dish]]></category>
		<category><![CDATA[Black Olives]]></category>
		<category><![CDATA[Cherry Tomatoes]]></category>
		<category><![CDATA[Cottage Cheese]]></category>
		<category><![CDATA[Dish Cover]]></category>
		<category><![CDATA[Extra Virgin Olive Oil]]></category>
		<category><![CDATA[Fat Content]]></category>
		<category><![CDATA[Green Salad]]></category>
		<category><![CDATA[Italian Bread]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Red Pepper]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Vegetable Lasagna]]></category>
		<category><![CDATA[Vegetable Lasagne]]></category>
		<category><![CDATA[Vegetable Mixture]]></category>
		<category><![CDATA[Vegetarian Lasagna]]></category>
		<category><![CDATA[Virgin Olive Oil]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://www.hemingwaysbaysidegrill.com/?p=586</guid>
		<description><![CDATA[What About The White Sauce? Skip the white sauce and use cottage cheese or ricotta instead. It&#8217;s easy and it tastes fantastic. If you are unsure about using cottage cheese, try it once. You might be surprised. Not only is it much easier, it makes the vegetable lasagne very light and cuts the fat content [...]]]></description>
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		</item>
		<item>
		<title>reat Meals With Alaskan Prawns</title>
		<link>http://www.hemingwaysbaysidegrill.com/recipes/reat-meals-with-alaskan-prawns.html</link>
		<comments>http://www.hemingwaysbaysidegrill.com/recipes/reat-meals-with-alaskan-prawns.html#comments</comments>
		<pubDate>Mon, 23 Aug 2010 15:20:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Avocadoes]]></category>
		<category><![CDATA[Broccoli]]></category>
		<category><![CDATA[Chopped Carrots]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Color Coordination]]></category>
		<category><![CDATA[Crushed Red Pepper]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Lime And Salt]]></category>
		<category><![CDATA[Medium Flame]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Recipe For Marinara Sauce]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Sugar And Salt]]></category>
		<category><![CDATA[Tablespoon]]></category>
		<category><![CDATA[Three Minutes]]></category>
		<category><![CDATA[Tomato Sauce]]></category>
		<category><![CDATA[Type Of Pasta]]></category>
		<category><![CDATA[Vitamin Content]]></category>

		<guid isPermaLink="false">http://www.hemingwaysbaysidegrill.com/?p=583</guid>
		<description><![CDATA[A great way to get started is with a simple stir fry. How easy can it get? Simply sauté olive oil and garlic in a pan on low heat. When the flavor starts to come out, add some fresh broccoli and turn up the heat. Let that cook for about three minutes and then add [...]]]></description>
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		</item>
		<item>
		<title>Gourmet Champagne Chicken</title>
		<link>http://www.hemingwaysbaysidegrill.com/recipes/gourmet-champagne-chicken.html</link>
		<comments>http://www.hemingwaysbaysidegrill.com/recipes/gourmet-champagne-chicken.html#comments</comments>
		<pubDate>Mon, 16 Aug 2010 06:48:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Boneless Skinless Chicken]]></category>
		<category><![CDATA[Boneless Skinless Chicken Breasts]]></category>
		<category><![CDATA[Couple Of Minutes]]></category>
		<category><![CDATA[Garlic Mashed Potatoes]]></category>
		<category><![CDATA[Half A Minute]]></category>
		<category><![CDATA[Heavy Cream]]></category>
		<category><![CDATA[High Heat]]></category>
		<category><![CDATA[Meat Mallet]]></category>
		<category><![CDATA[Plastic Wrap]]></category>
		<category><![CDATA[Purpose Flour]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Shallots]]></category>
		<category><![CDATA[Skillet]]></category>
		<category><![CDATA[Skinless Chicken Breasts]]></category>
		<category><![CDATA[Three Minutes]]></category>
		<category><![CDATA[Unsalted Butter]]></category>
		<category><![CDATA[Warm Oven]]></category>
		<category><![CDATA[Wooden Rolling Pin]]></category>
		<category><![CDATA[Work Surface]]></category>

		<guid isPermaLink="false">http://www.hemingwaysbaysidegrill.com/?p=581</guid>
		<description><![CDATA[Serve it with garlic mashed potatoes or rice. This recipe serves four people. You only need half a cup of champagne for this so choose a good one and serve the rest with the meal. A dry champagne suits this recipe best so pick something sufficiently dry. This recipe is great because it is so [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Make Wasabi Chocolate Praline</title>
		<link>http://www.hemingwaysbaysidegrill.com/recipes/make-wasabi-chocolate-praline.html</link>
		<comments>http://www.hemingwaysbaysidegrill.com/recipes/make-wasabi-chocolate-praline.html#comments</comments>
		<pubDate>Fri, 13 Aug 2010 16:02:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[36g]]></category>
		<category><![CDATA[50g]]></category>
		<category><![CDATA[Cacao Butter]]></category>
		<category><![CDATA[Case Mix]]></category>
		<category><![CDATA[Chocolate Couverture]]></category>
		<category><![CDATA[Chocolate Ganache]]></category>
		<category><![CDATA[Chocolate Praline]]></category>
		<category><![CDATA[Chocolate Taste]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Cool Place]]></category>
		<category><![CDATA[Dark Chocolate]]></category>
		<category><![CDATA[French Mustard]]></category>
		<category><![CDATA[Fresh Cream]]></category>
		<category><![CDATA[Japanese Horseradish]]></category>
		<category><![CDATA[Marble Effect]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Polycarbonate]]></category>
		<category><![CDATA[Spatula]]></category>
		<category><![CDATA[Whisk]]></category>
		<category><![CDATA[White Chocolate]]></category>

		<guid isPermaLink="false">http://www.hemingwaysbaysidegrill.com/?p=578</guid>
		<description><![CDATA[This brings us to the subject of this article which is Wasabi, also known as the &#8220;Japanese horseradish&#8221;. The Japanese love this condiment and use it extensively with their meal almost in the same way the French use their mustard, except that wasabi is about 10 time stronger than the strongest of the French mustard. [...]]]></description>
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