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	<title>Day Recipe &#187; Recipe</title>
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	<link>http://dayrecipe.com</link>
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		<item>
		<title>Margarita Ice Pops Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/margarita-ice-pops-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/margarita-ice-pops-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 20:11:06 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ice]]></category>
		<category><![CDATA[Margarita]]></category>
		<category><![CDATA[Pops]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/margarita-ice-pops-Recipe</guid>
		<description><![CDATA[For this clever riff on the &#8220;frozen&#8221; Margarita, try to use natural lime pops (sold at natural and specialty foods stores) rather than artificially colored and flavored varieties. Makes 6 servings. INGREDIENTS 1/2cup tequila 6tablespoons fresh lime juice 1/4cup coarse kosher salt 6frozen lime-flavored ice pops or fruit bars, unwrapped DIRECTIONS Mix tequila and lime [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sealing, Processing, and Storing Filled Jars Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/sealing-processing-and-storing-filled-jars-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/sealing-processing-and-storing-filled-jars-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 18:41:37 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Filled]]></category>
		<category><![CDATA[Jars]]></category>
		<category><![CDATA[Processing,]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sealing,]]></category>
		<category><![CDATA[Storing]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/sealing-processing-and-storing-filled-jars-Recipe</guid>
		<description><![CDATA[INGREDIENTS DIRECTIONS Wipe off rims of filled jars with a clean, damp kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Bring to a boil, covered. Boil jams, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Individual Ginger Cakes with Apricot Sticky Sauce Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/individual-ginger-cakes-with-apricot-sticky-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/individual-ginger-cakes-with-apricot-sticky-sauce-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 17:50:49 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakespricot]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Individual]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Sticky]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/individual-ginger-cakes-with-apricot-sticky-sauce-Recipe</guid>
		<description><![CDATA[Use two 6-mold nonstick mini-Bundt-cake pans or giant-muffin tins for these. Makes 9. INGREDIENTS sauce 2/3cup dried apricots, thinly sliced 3tablespoons chopped crystallized ginger1cup sugar 3tablespoons water 1tablespoon light corn syrup 1tablespoon salted butter 2/3cup whipping cream 1teaspoon vanilla extractcakes nonstick vegetable oil spray 2 1/2cups all purpose flour 4teaspoons ground ginger 2teaspoons baking soda [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hearts Of Palm Salad with Beets and Blue Cheese Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/hearts-of-palm-salad-with-beets-and-blue-cheese-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/hearts-of-palm-salad-with-beets-and-blue-cheese-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 16:59:38 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beets]]></category>
		<category><![CDATA[Blue]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Hearts]]></category>
		<category><![CDATA[Palm]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/hearts-of-palm-salad-with-beets-and-blue-cheese-Recipe</guid>
		<description><![CDATA[&#8220;I had three kids in three years when I was a &#8216;young married&#8217; in my twenties,&#8221; writes Sheryl Hurd-House of Jupiter, Florida. &#8220;That&#8217;s when I started cooking and realized I liked it. But I&#8217;m having even more fun cooking now that our children are grown and it&#8217;s just me and my husband, Garry.&#8221; Fresh greens [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate Chip Peanut Butter Cookies Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/chocolate-chip-peanut-butter-cookies-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/chocolate-chip-peanut-butter-cookies-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 13:45:37 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chip]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/chocolate-chip-peanut-butter-cookies-Recipe</guid>
		<description><![CDATA[Remember the commercial that re-created the invention of Reese&#8217;s Peanut Butter cups? A woman is walking down the street eating a chocolate bar, and a man is walking the other way eating a tub of peanut butter. They bump into each other, causing the chocolate and peanut butter to mix. Overcome by the new taste [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fun Shrimp Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/fun-shrimp-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/fun-shrimp-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 12:18:20 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fun]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/fun-shrimp-Recipe</guid>
		<description><![CDATA[When fresh wide rice noodles are stir-fried, they are called fun. Fresh rice noodles have to be pulled apart and fluffed before cooking. Serves 4 as part of a multicourse meal. INGREDIENTS 1 pound fresh or dried flat rice noodles (about 1/2 inch wide)for the marinade 1/2 tablespoon soy sauce or light soy sauce 1 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Snapper on Angel Hair with Citrus Cream Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/snapper-on-angel-hair-with-citrus-cream-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/snapper-on-angel-hair-with-citrus-cream-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 11:21:47 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Citrus]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[Hair]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Snapperngel]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/snapper-on-angel-hair-with-citrus-cream-Recipe</guid>
		<description><![CDATA[Sharon Hooykaas of Los Alamitos, California, writes: &#8220;During a trip to the Big Island of Hawaii, my husband and I went to Edward&#8217;s at Kanaloa for dinner, where I enjoyed the best fish I&#8217;ve ever tasted: snapper served on angel hair pasta with creamy citrus sauce.&#8221; Makes 4 servings. INGREDIENTS 4tablespoons olive oil 4shallots, thinly [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/warm-smashed-potatoes-with-mustard-seed-and-caper-vinaigrette-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/warm-smashed-potatoes-with-mustard-seed-and-caper-vinaigrette-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 09:22:40 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Caper]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Seed]]></category>
		<category><![CDATA[Smashed]]></category>
		<category><![CDATA[Vinaigrette]]></category>
		<category><![CDATA[Warm]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/warm-smashed-potatoes-with-mustard-seed-and-caper-vinaigrette-Recipe</guid>
		<description><![CDATA[Active time: 20 min Start to finish: 45 min Makes 4 servings. INGREDIENTS 2 1/2lb medium yellow-fleshed potatoes such as yukon gold 1tablespoon whole-grain or coarse-grained mustard 1tablespoon white-wine vinegar 2teaspoons finely chopped drained bottled capers 1/2teaspoon salt 1/2teaspoon black pepper 3tablespoons finely chopped shallot (1 large) 1/2cup extra-virgin olive oil 1/3cup chopped fresh flat-leaf [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Creme Fraiche Recipe</title>
		<link>http://dayrecipe.com/2009/06/30/creme-fraiche-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/30/creme-fraiche-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 06:24:45 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Creme]]></category>
		<category><![CDATA[Fraiche]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/creme-fraiche-Recipe</guid>
		<description><![CDATA[This recipe produces a cr&#232;me fra&#238;che reminiscent of the enchanting varieties found in France. Cr&#232;me fra&#238;che is wonderful just as it is to adorn a pie or pastry, but it also can be lightly sweetened and whipped while still maintaining its mild tang. Any left over is great for finishing savory sauces because, unlike sour [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Celery Hearts Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/braised-celery-hearts-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/braised-celery-hearts-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 03:26:34 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Hearts]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-celery-hearts-Recipe</guid>
		<description><![CDATA[Active time: 10 min Start to finish: 30 min Makes 4 side-dish servings. INGREDIENTS 1(1-lb) bag celery hearts (about 2) 2tablespoons unsalted butter 1cup low-sodium chicken broth 1/8teaspoon salt 1/8teaspoon black pepper DIRECTIONS Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler, then trim ends and halve hearts [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Blue Cheese Dip Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/blue-cheese-dip-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/blue-cheese-dip-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 03:17:17 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Blue]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Dip]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/blue-cheese-dip-Recipe</guid>
		<description><![CDATA[Drained nonfat yogurt &#8212; rather than mayonnaise or sour cream &#8212; provides the creamy texture. Start making this dip a day ahead, and try it with apple or pear slices. Makes about 1 cup. INGREDIENTS 116-ounce container plain nonfat yogurt (scant 2 cups)1/4cup crumbled blue cheese (about 1 1/4 ounces) 1garlic clove, minced 1/4teaspoon celery [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Verbena-Brined Pork Chops Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/verbena-brined-pork-chops-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/verbena-brined-pork-chops-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 02:58:11 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brined]]></category>
		<category><![CDATA[Chops]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Verbena]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/verbena-brined-pork-chops-Recipe</guid>
		<description><![CDATA[Brining these pork chops keeps them plump and juicy, but if lemon verbena for the brine isn&#8217;t readily available, you can leave it out. Its subtle flavor probably won&#8217;t be missed, especially if you serve the chops with the distinctly lemony hoppin&#8217; John risotto. Active time: 20 min Start to finish: 11 1/2 hr (includes [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Ham with Marmalade-Horseradish Glaze Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/baked-ham-with-marmalade-horseradish-glaze-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/baked-ham-with-marmalade-horseradish-glaze-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 01:06:27 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baked]]></category>
		<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Horseradish]]></category>
		<category><![CDATA[Marmalade]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/baked-ham-with-marmalade-horseradish-glaze-Recipe</guid>
		<description><![CDATA[Although labeled fully cooked, the ham will still need a gentle baking for maximum tenderness and flavor. Be sure the Cranberry Mustard and the Whole Wheat Date Rolls are close at hand and that the ham is sliced thin for those who would like to make small sandwiches. Makes 20 servings. INGREDIENTS 118-pound fully cooked [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Whipped Potatoes with Herbs Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/whipped-potatoes-with-herbs-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/whipped-potatoes-with-herbs-Recipe/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:44:48 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Whipped]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/whipped-potatoes-with-herbs-Recipe</guid>
		<description><![CDATA[Makes 4 cups. INGREDIENTS 1 1/2pounds russet potatoes, peeled, quartered 5garlic cloves1/2cup (1 stick) butter, room temperature, cut into pieces 1/2cup chopped mixed fresh herbs (such as basil, parsley, and chives) DIRECTIONS Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Frozen Praline Souffles Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/frozen-praline-souffles-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/frozen-praline-souffles-Recipe/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 19:46:50 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Frozen]]></category>
		<category><![CDATA[Praline]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Souffles]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/frozen-praline-souffles-Recipe</guid>
		<description><![CDATA[Active time: 30 min Start to finish: 2 3/4 hr Makes 2 servings. INGREDIENTS for praline 1/2cup sugar 1/3cup sliced almonds or whole hazelnuts (1 1/2 oz), toasted and, if using hazelnuts, any loose skins rubbed off with a kitchen towel and nuts choppedfor meringue 1/4cup sugar 2tablespoons water 2large egg whites at room temperature [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Truffled Quail Eggs Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/truffled-quail-eggs-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/truffled-quail-eggs-Recipe/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 18:42:25 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Truffled]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/truffled-quail-eggs-Recipe</guid>
		<description><![CDATA[Active time: 2 hr Start to finish: 2 hr Makes 48 hors d&#8217;oeuvres. INGREDIENTS 50g (1 1/2 oz) fresh or preserved black winter truffles* 1/4cup hazelnut oil 1tablespoon fresh lemon juice 24quail eggs 1tablespoon finely chopped fresh chivesgarnish: finely choppedfresh chives special equipment: a 3/4-inch round cutter and apastry bag fitted witha 1/4-inch plain tip [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Braised Lentils Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/braised-lentils-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/braised-lentils-Recipe/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 18:14:22 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Lentils]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-lentils-Recipe</guid>
		<description><![CDATA[Makes 4 servings. INGREDIENTS 3tablespoons extra-virgin olive oil 1cup finely chopped red onion 2/3cup finely chopped carrot 1/2cup finely chopped celery 1 1/4cups dried green lentils 4cups chicken stock or canned low-salt chicken broth DIRECTIONS Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and saut&#233; until slightly softened, about [...]]]></description>
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		<item>
		<title>Apple, Dried Cherry, and Walnut Salad with Maple Dressing Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/apple-dried-cherry-and-walnut-salad-with-maple-dressing-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/apple-dried-cherry-and-walnut-salad-with-maple-dressing-Recipe/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 17:35:34 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Cherry]]></category>
		<category><![CDATA[Dressing]]></category>
		<category><![CDATA[Dried]]></category>
		<category><![CDATA[Maple]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Walnut]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/apple-dried-cherry-and-walnut-salad-with-maple-dressing-Recipe</guid>
		<description><![CDATA[&#8220;While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse,&#8221; writes Marge Frazier of Houston, Texas. &#8220;The salad with greens, fruits, and nuts was amazing. Plus it had a creamy maple dressing that was delicious.&#8221; Makes 6 servings. INGREDIENTS maple dressing 1/4cup mayonnaise [...]]]></description>
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		<item>
		<title>Pears Poached in Port with Cranberries Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/pears-poached-in-port-with-cranberries-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/pears-poached-in-port-with-cranberries-Recipe/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 16:15:45 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cranberries]]></category>
		<category><![CDATA[Pears]]></category>
		<category><![CDATA[Poached]]></category>
		<category><![CDATA[Port]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/pears-poached-in-port-with-cranberries-Recipe</guid>
		<description><![CDATA[Active time: 20 min Start to finish: 1 hr Makes 4 servings. INGREDIENTS 8whole allspice 1tablespoon pink peppercorns 1(2-inch) piece fresh ginger,cut crosswise into1/4-inch-thick slices 1(2-inch) cinnamon stick 1(4- by 1-inch) strip of zest from a navel orange, removed with a vegetable peeler 3cups cranberry juice cocktail 2cups tawny port 1/2cup dried cranberries 1/2cup sugar [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Poached Eggs with Roasted Tomatoes and Portabellas Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/poached-eggs-with-roasted-tomatoes-and-portabellas-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/poached-eggs-with-roasted-tomatoes-and-portabellas-Recipe/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 15:14:22 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Poached]]></category>
		<category><![CDATA[Portabellas]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roasted]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/poached-eggs-with-roasted-tomatoes-and-portabellas-Recipe</guid>
		<description><![CDATA[Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch. Active time: 20 min Start to finish: 20 min Makes 4 servings. INGREDIENTS 4(3-inch-wide) portabella mushroom caps, stems discarded 2plum tomatoes, halved lengthwise 3tablespoons olive oil 1/2teaspoon salt [...]]]></description>
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		<slash:comments>0</slash:comments>
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