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  <title>The Latest recipes in FreeRecipes.eu - online free recipes collection from all over the world </title>
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  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Sausage and Cranberry Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/thanksgiving-sausage-and-cranberry-stuffing/583/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:58:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/thanksgiving-sausage-and-cranberry-stuffing/583/index.html</guid>
   <description><![CDATA[ Cook sausage, chopped onion and celery. Remove from heat. Add eggs, and cranberry sauce. Stuff 18 to 20 pound turkey and cook as
directed for weight of turkey. To stuff 8 to 10 pound bird, cut recipe in half. Any remaining stuffing can be baked separately in
covered casserole for 30 minutes at 350 degrees. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Sausage and Apple Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-sausage-and-apple-stuffing/582/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:56:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-sausage-and-apple-stuffing/582/index.html</guid>
   <description><![CDATA[ Cook bacon until it just begins to brown, Crumble sausage meat in same pan and cook till done. Add onions, mushrooms and celery cooking until onions and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the apples. Remove from heat, add parsley
]]></description>
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  <item>
   <title><![CDATA[Recipe: Easy Thanksgiving Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/easy-thanksgiving-turkey-stuffing/581/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:48:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/easy-thanksgiving-turkey-stuffing/581/index.html</guid>
   <description><![CDATA[ Mix together all . Fill cavity of the turkey with the mixture, then roast.]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Thanksgiving Fruit-And-Nut Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-fruit-and-nut-stuffing/580/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:46:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-fruit-and-nut-stuffing/580/index.html</guid>
   <description><![CDATA[ 1. Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10 minutes.
3. Heat 2 tsp olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.
4. Transfer the sautйed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining . Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked separately. Place stuffing in an oiled baking dish, cover and bake at 350 degrees for about 45 minutes until heated through.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Maple Apple and Sausage Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/maple-apple-and-sausage-stuffing/579/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:42:43 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/maple-apple-and-sausage-stuffing/579/index.html</guid>
   <description><![CDATA[ Cut bread into 1 ½-inch chunks and lay on baking sheets overnight to dry.  Preheat oven to 350 degrees F. Brown sausage in a large skillet, breaking meat up with the back of a spoon to crumble. Drain excess fat and melt butter in the same skillet.  Add onions and cook for five minutes. Add apples and celery and cook for five minutes more, stirring frequently.  Place stale bread and vegetable mixture in a large mixing bowl. Slowly pour cider and broth over bread, stirring to evenly coat with liquid. Stir in herbs. 

Lightly butter a deep 13-by-9-inch casserole. Transfer mixture to dish and sprinkle with almonds. Bake for 1 hour or until internal temperature reaches 165 degrees F. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Stuffing (contains corn)]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing-contains-corn-/578/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:39:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing-contains-corn-/578/index.html</guid>
   <description><![CDATA[ In a large skillet, melt the butter over medium heat. Add the onions, celery. Sauté, until the onions are golden. Add everything else but the grits - sauté for a minute or two until thoroughly combined. 

Over medium high heat, add grits and cook (with a stir fry motion) until everything is combined and the texture is fluffy (like non gf stuffing). At this point it can be eaten, or put baked in a greased casserole dish until browned on top.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Baked Vegetable Stuffing ]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-baked-vegetable-stuffing-/577/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:33:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-baked-vegetable-stuffing-/577/index.html</guid>
   <description><![CDATA[ Combine all of the above in a casserole dish. Then in a small bowl combine:
¼ cup vegetable stock
¼ cup wine (can use ½ cup veg stock if you don’t want to use
the wine)
½ tsp sage
½ tsp thyme
2 Tbsp fresh parsley, chopped (or 1 Tbsp dried)
 
Whisk the above together and then poor over the vegtable mixture. Cover and bake about 35 minutes at 350. A baked sweet potato
would go great with this.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Vegan Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-vegan-stuffing/576/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:27:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-vegan-stuffing/576/index.html</guid>
   <description><![CDATA[ Saute onions, garlic, and celery in the veggie broth until onions are soft. Then add mushrooms, soy sauce, water, and herbs. Saute for
additional 5 minutes. Add cornbread and whole wheat cubes and mix well. You may wish to add additional water if mixture seems dry.
Lightly spray a casserole with cooking spray and mound in the stuffing, cover with foil and bake. 

Bake this in the oven at 350F or 375F for about 30 minutes.  For those who like their flavors a little more subdued, just cut all the amounts of herbs and the garlic in half. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Grilled Tuna And Dill Havarti Sandwich ]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/grilled-tuna-and-dill-havarti-sandwich-/575/index.html</link>
   <pubDate>Wed, 10 Feb 2010 16:18:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/grilled-tuna-and-dill-havarti-sandwich-/575/index.html</guid>
   <description><![CDATA[ In small bowl, combine tuna, mayonnaise, celery, parsley, onion and pepper until well blended. Cut bread on a sharp diagonal into eight 1/2 inch slices, each about 6 inches long. (Reserve any remaining bread for another use.) 

Layer each of 4 slices with 1/4 cup tuna mixture and 1/4 cup grated cheese. Spread each remaining slice lightly with about 1/2 tablespoon butter and place buttered side up on cheese. In large heavy skillet, cook sandwiches buttered side down over high heat until golden. Butter tops lightly; turn with a large spatula and cook other sides until golden. 

Makes 4 sandwiches, ]]></description>
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  <item>
   <title><![CDATA[Recipe: Bean Curd With Oyster Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/bean-curd-with-oyster-sauce/574/index.html</link>
   <pubDate>Wed, 10 Feb 2010 16:11:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/bean-curd-with-oyster-sauce/574/index.html</guid>
   <description><![CDATA[ Slice Bean curd into 1/4" cubes; sliver green onions. In Hot wok, heat oil just to point of smoking. Add Bean curd, green onions and Garlic. Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil is not too Hot or curd will tend to stick to pan. When aroma of Garlic is apparent, add stock and bring to boil. Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart). 

Remove over; stir in oyster Sauce and Sugar. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) Sauce. Swirl in peanut oil to make a glaze. 

Serve over Rice or in a shallow serving bowl.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Stuffed  Green  Pepper]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/stuffed-green-pepper/573/index.html</link>
   <pubDate>Mon, 8 Feb 2010 15:39:34 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/stuffed-green-pepper/573/index.html</guid>
   <description><![CDATA[ Wash and cut stem end from green pepper and remove seeds and membrane.  Place in pan with ½” to 1 “ water in bottom.  Mix cooked rice, chopped onion, celery, salt, pepper and tomato juice together.  Fill green pepper with rice mixture. Bake in a moderate oven 350 to 375 degrees basting frequently until onions are tender, about 30 minutes.  ]]></description>
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  <item>
   <title><![CDATA[Recipe: Refrigerator  Bran  Muffins]]></title>
   <link>http://freerecipes.eu/free-recipe/muffin-recipes/refrigerator-bran-muffins/572/index.html</link>
   <pubDate>Mon, 8 Feb 2010 15:31:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/muffin-recipes/refrigerator-bran-muffins/572/index.html</guid>
   <description><![CDATA[ Pour the juice into a medium saucepan and bring to a boil over high heat.  Remove, pour in the Bran Buds and stir well.  Let the mixture stand for several minutes.  Combine the butter, Fruit Sweet and eggs and beat well.  Then stir in the bran cereal.  Pour in the buttermilk and stir well, then add the flour, baking soda and salt.  Beat the batter until it is thoroughly blended. 

Add the juice and Bran Buds and stir the batter until well blended.  Drop several teaspoonfuls of batter into each greased muffin cup.  Bake at 400 degrees for 15 minutes or until the center of each muffin is done.  The batter can be stored in the refrigerator for up to 6 weeks and used as needed.  Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour can also be used to add a little variety.  
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chocolate Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/chocolate-cake/571/index.html</link>
   <pubDate>Mon, 8 Feb 2010 15:29:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/chocolate-cake/571/index.html</guid>
   <description><![CDATA[ Combine eggs, butter, strawberry apple butter and vanilla.  Place the covered jar of Fudge Sweet into hot water to thin.  Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture.  Sift the flour and baking soda together and blend with the wet mixture.    Pour into two greased and floured 9" round tins or equivalent.  

Bake at 350 degrees for 40 minutes.  Cool.  Top with whipped cream.    ]]></description>
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  <item>
   <title><![CDATA[Recipe: Almond  Biscuit  Ring]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/almond-biscuit-ring/570/index.html</link>
   <pubDate>Mon, 8 Feb 2010 15:26:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/almond-biscuit-ring/570/index.html</guid>
   <description><![CDATA[ In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water.  Cover with a paper towel and microwave on high for one minute.  Allow to sit, covered for one minute, then stir to mix in the melted margarine.  Stir in the almonds.  Cut each of the biscuits into four pieces.

Roll each piece into a ball.  Dip each piece into the syrup mixture then place in a microwave safe ring mold.   Arrange all coated balls uniformly around the ring mold.  Pour any remaining syrup over the balls in the mold. 

Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes.  Remove from oven and immediately cover with waxed paper.  Allow to sit undisturbed 5 minutes; then turn out onto a serving dish.  Divide into 10 servings.  About 80 calories per serving.  
]]></description>
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  <item>
   <title><![CDATA[Recipe: Double Chocolate Crumble Bars]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/double-chocolate-crumble-bars/569/index.html</link>
   <pubDate>Sun, 7 Feb 2010 14:21:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/double-chocolate-crumble-bars/569/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. 
In a small mixing bowl combine flour, cocoa, baking powder and salt. 
In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9x13 inch pan. 

Bake for 15 to 20 minutes. 

Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool. 
Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute. 
Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill, cut into bars and refrigerate.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Barbecued Orange Chicken]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-orange-chicken/568/index.html</link>
   <pubDate>Sun, 7 Feb 2010 14:13:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-orange-chicken/568/index.html</guid>
   <description><![CDATA[ Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. 

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. 

Serve chicken with salad on the side.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Vegetarian Lasagne]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/vegetarian-lasagne/567/index.html</link>
   <pubDate>Mon, 1 Feb 2010 15:28:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/vegetarian-lasagne/567/index.html</guid>
   <description><![CDATA[ Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper to taste. (I use non-fat egg product and low fat ricotta.) Jazz up pasta sauce, if desired. (I usually throw in some extra oregano, basil and onions, and let the whole thing cook for about a half hour.)

In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on the bottom, spreading it evenly. Put a layer of noodles in the pan. (You may have to trim one of the noodles to fit along the bottom of the pan). Cover this layer with 1/2 the ricotta filling. Cover the ricotta with roughly 1/4 the pasta sauce. Then, some mozarella, about half of it. Next, another layer of noodles, trimming as necessary. Repeat ricotta, sauce and mozarella, using up the two cheeses. Layer on the final few noodles.

Put some sauce on top, enough to cover liberally. Cover this with the 1/4 c parmesan cheese. Cover the dish with foil, and bake in a 375 degree oven for 1 hr, uncovered for the last 10 minutes. Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little before serving.

This lasagne is wonderful with a good, crusty garlic bread and a mixed greens salad with oil and vinegar dressing.

]]></description>
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  <item>
   <title><![CDATA[Recipe: Creole noodles (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/creole-noodles-vegan-/566/index.html</link>
   <pubDate>Mon, 1 Feb 2010 15:15:40 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/creole-noodles-vegan-/566/index.html</guid>
   <description><![CDATA[ Saute onion and bell pepper in oil in a 3-quart pot for 5 minutes to soften. Add tomatoes, okra or green beans, parsley, and
seasonings. Cover and simmer for 15 minutes until vegetables are just tender. Add pasta and beans and simmer uncovered for 10
minutes.

NOTE: For 3 cups noodles, cooks 2.5 c (5 oz) pasta in boiling saled water for 10 minutes or until barely tender. This can be
done either in advance or while the sauce simmers.

Menu Suggestions: Serve with a cheese appetizer or with Broccoli
Hollandaise: serve with a green salad. Use fresh fruit for dessert.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Velvet Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/cheesecake-recipes/chocolate-velvet-cheesecake/565/index.html</link>
   <pubDate>Mon, 1 Feb 2010 15:02:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheesecake-recipes/chocolate-velvet-cheesecake/565/index.html</guid>
   <description><![CDATA[ Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. 

Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 

VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Soft Amish Chocolate Chip Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/soft-amish-chocolate-chip-cookies/564/index.html</link>
   <pubDate>Mon, 1 Feb 2010 14:55:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/soft-amish-chocolate-chip-cookies/564/index.html</guid>
   <description><![CDATA[ Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. 

Bake at 400 degrees until the edge is lightly brown.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Amish Poppyseed Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-poppyseed-bread/563/index.html</link>
   <pubDate>Mon, 1 Feb 2010 14:51:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-poppyseed-bread/563/index.html</guid>
   <description><![CDATA[ Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean. Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while hot.
]]></description>
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   <title><![CDATA[Recipe: Bittersweet Chocolate Coated Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/bittersweet-chocolate-coated-truffles/562/index.html</link>
   <pubDate>Tue, 15 Dec 2009 14:11:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/bittersweet-chocolate-coated-truffles/562/index.html</guid>
   <description><![CDATA[ For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.

For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc.

Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles.
]]></description>
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   <title><![CDATA[Recipe: Old Fashioned Christmas Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/old-fashioned-christmas-cake/561/index.html</link>
   <pubDate>Tue, 15 Dec 2009 14:03:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/old-fashioned-christmas-cake/561/index.html</guid>
   <description><![CDATA[ Cream butter and sugar; beat in eggs. Fold in half of flour mixed with spices. Dust fruits and nuts with a little flour and mix in. Fold in remainder of flour. The batter will be stiff. Grease and flour a 10-inch loaf pan or a round baking pan 3 inches deep. 

Bake at 325 degrees for 2 hours. Test for doneness with a fine skewer. If it shows any batter, bake for up to 30 minutes more. If top is too dark before cake is ready, cover lightly with foil.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Praline Christmas Mud Squares]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/chocolate-praline-christmas-mud-squares/560/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:57:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/chocolate-praline-christmas-mud-squares/560/index.html</guid>
   <description><![CDATA[ Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9" square pan. Bake at 350 degrees for 6 to 8 minutes. Cool slightly. Combine caramel topping and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4" from edge of pan. Set aside. Combine 1 cup butter or margarine and unsweetened chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and next 3 ingredients, pour mixture over caramel topping in pan. 

Bake at 350 degrees for 50 minutes. Cool and spread with chocolate frosting. Lightly sift powdered sugar over frosting if desired. Decorate with pecan halves and candied cherries, if desired. 
]]></description>
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   <title><![CDATA[Recipe: Mocha Walnut Christmas Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/mocha-walnut-christmas-cookies/559/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:49:55 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/mocha-walnut-christmas-cookies/559/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate morsels. Mix well. Then gradually add flour mixture. Stir in the remaining chocolate morsels and walnuts. 

Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely. Yield: about 24 three inch cookies.
]]></description>
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   <title><![CDATA[Recipe: Merry Christmas Cheese Cakes]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/merry-christmas-cheese-cakes/558/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:43:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/merry-christmas-cheese-cakes/558/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees. In 3 quart bowl combine flour, margarine, and brown sugar. Blend with mixer. Stir in nuts. Reserve 1 cup of mixture for topping. Pat remaining in ungreased 8 inch square pan. Bake near center of oven 8 to 10 minutes. 

Prepare filling. Spread over partially baked crust. Sprinkle reserve crumb mixture on top. Return to oven 23 to 30 minutes. Cool, cut and store in refrigerator.
]]></description>
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   <title><![CDATA[Recipe: Christmas Stuffed Baked Ham]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-stuffed-baked-ham/557/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:35:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-stuffed-baked-ham/557/index.html</guid>
   <description><![CDATA[ Trim rind off ham, if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with a small paring knife,2 inches deep and 1 inch apart; stagger the rows, all over fat side. Cook hole in boiling salted water to cover, following directions on package; drain; cool; squeeze out excess water with hands. Combine kale, fresh spinach, onion, fresh watercress, fresh celery leaves, salt and pepper in a medium-sized bowl. Press greens mixture into pockets in ham; pack down well with fingertips. 

Place ham, fat side up, in a large shallow pan. Bake in a slow oven (325 degrees) for 2 minutes. Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with the remaining honey mixture, 30 minutes or until top of ham is richly glazed. 

Remove ham from pan. Let stand 20 minutes before carving. Carve ham carefully, holding slices together to keep the stuffing intact. Garnish platter with glazed carrots and fresh watercress leaves!
]]></description>
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   <title><![CDATA[Recipe: Christmas Crab Dip]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-crab-dip/556/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:29:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-crab-dip/556/index.html</guid>
   <description><![CDATA[ Mix the first six ingredients in the top of a double boiler or chafing dish over a medium heat. When the ingredients have melted and mixed well add the crab, reduce the heat to just warm. 

Serve with crackers. Great for a party!]]></description>
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   <title><![CDATA[Recipe: Easy Chocolate Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/easy-chocolate-truffles/555/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:25:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/easy-chocolate-truffles/555/index.html</guid>
   <description><![CDATA[ In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each. 

For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

Servings: 64]]></description>
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   <title><![CDATA[Recipe: Habanero Salsa]]></title>
   <link>http://freerecipes.eu/free-recipe/chilli-recipes/habanero-salsa/554/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:18:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chilli-recipes/habanero-salsa/554/index.html</guid>
   <description><![CDATA[ Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about
gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if
you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt
and pepper. 

Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.
]]></description>
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   <title><![CDATA[Recipe: Amish Apple Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-apple-cake/553/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:13:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-apple-cake/553/index.html</guid>
   <description><![CDATA[ In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. 

Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8.
]]></description>
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   <title><![CDATA[Recipe: Old Fashioned Corn Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/old-fashioned-corn-bread/552/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:21:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/old-fashioned-corn-bread/552/index.html</guid>
   <description><![CDATA[ Preheat the oven to 425 degrees.  Sift together the flour, baking powder, and salt.  Add the cornmeal and stir until well mixed. In another bowl combine the milk, eggs, honey or maple syrup, and the butter or bacon drippings. Add the liquids to the dry ingredients and stir just until all are moistened. 

Pour the batter into an oiled 8 inch square baking pan and bake about 20 minutes or until done in the center and lightly browned. To test for doneness insert a toothpick or cake tester in the center. If it comes out dry the corn bread is done.
]]></description>
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   <title><![CDATA[Recipe: Neujahrspretzel (New Year's Pretzels)]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/neujahrspretzel-new-year-s-pretzels-/551/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:19:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/neujahrspretzel-new-year-s-pretzels-/551/index.html</guid>
   <description><![CDATA[ Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast, salt, sugar, and 1 cup flour.  Slowly beat into warm milk. 
Beat for 2minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes. Add enough flour to form a soft dough.  Knead until smooth and elastic, about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place until doubled in bulk, about 1 hour.  Punch dough down and let rise again until doubled. (1 hour more).  Divide dough in half.  

Shape pretzel as follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter.  Cross the ends leaving a large loop in the center.  Flip loop back onto crossed ends to form a pretzel.  Repeat with remaining dough. Place pretzels on greased baking sheets.  Let rise 15 minutes more.  

Bake at 375 degrees F for 25 to 30 minutes or until golden brown.  Cool on wire racks.  Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds.

Makes 2 large pretzels.
]]></description>
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   <title><![CDATA[Recipe: Molded Cheese Treats]]></title>
   <link>http://freerecipes.eu/free-recipe/cheese-recipes/molded-cheese-treats/550/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:16:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheese-recipes/molded-cheese-treats/550/index.html</guid>
   <description><![CDATA[ Coarsely grate cheese. Place in micro-proof measuring cup. Microwave on medium power until melted., approximately 2 minutes. Pour into
Wilton candy molds of your choice (halloween ones are awesome). Place sticks in for lollipops if desired. 

Refrigerate for 15 to 20 minutes until set. Remove from mold by flexing mold. Keep refrigerated until served.
]]></description>
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   <title><![CDATA[Recipe: Jingle Bell Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/jingle-bell-fudge/549/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:12:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/jingle-bell-fudge/549/index.html</guid>
   <description><![CDATA[ Combine butterscotch chips and peanut butter in top of double boiler.

Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.

Makes 64 Servings.
]]></description>
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   <title><![CDATA[Recipe: Muffin Mix]]></title>
   <link>http://freerecipes.eu/free-recipe/muffin-recipes/muffin-mix/548/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:09:49 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/muffin-recipes/muffin-mix/548/index.html</guid>
   <description><![CDATA[ Light spoon flour into measuring cup; level off. In large bowl, combine all ingredients; blend well. Store in airtight conatiner at room temperature or in a cool dry place. For gift giving measure 2 cups mix (by dipping cup into mix and leveling off), and place in an airtight container or zipper-topped storage bag. Be sure to include recipe for Holiday Muffins. 
(Holiday Muffins: 2 cups Holiday Muffin Mix 2/3 cups water 1 egg, slightly beaten 1/4 cup oil)

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. Place muffin mix in medium bowl. Add
water, egg and oil. Stir until dry ingredients are just moistened. Do not overmix. Fill greased muffin cups approximately 1/2 full. Bake at
400 degrees for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Makes 12 muffins.
]]></description>
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   <title><![CDATA[Recipe: Harrod's Christmas Pudding]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/harrod-s-christmas-pudding/547/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:06:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/harrod-s-christmas-pudding/547/index.html</guid>
   <description><![CDATA[ Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls).  Set aside. Beat the 1/2 lb. butter until  soft.  Add sugar and beat until fluffy. Gradually beat in the eggs and syrup.

Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and
brandy.

Spoon mixture into the 2 prepared molds.  If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated
across the center and securely tied in place.  Leave overnight in refrigerator.

Put molds in a large saucepan with enough water to come halfway up the sides of the molds.  Cover and steam for 5 hours; remove from the water.

Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold. Leave in the refrigerator to mature before using.  Before serving,
steam about 3 hours.  Remove from mold.  
]]></description>
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   <title><![CDATA[Recipe: Christmas Stollen]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/christmas-stollen/546/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:03:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/christmas-stollen/546/index.html</guid>
   <description><![CDATA[ Mix and sieve together the flour and baking powder onto a pastry board or cool slab. Make a well in the center and pour in the sugar,
vanilla, rum, lemon juice, and the eggs. Draw in some flour from the sides of the well to mix with these and form a thick paste. Add the
cold butter, cut into small pieces, the finely chopped beef drippings, cottage cheese, currants, sultanas, nuts and candied peel. Cover the fruits with more of the flour, and then starting from the middle, work all of it together quickly with your hands into a firm, smooth paste. If it should stick, add a little more flour. Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional "stollen" shape.

Line a baking dish with greased waxed paper and place stollen on this.

Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot over (375F) for 50-60 minutes. As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar.
]]></description>
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   <title><![CDATA[Recipe: Christmas Oyster Soup (Soupe Aux Huitres De Noel)]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-oyster-soup-soupe-aux-huitres-de-noel-/545/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:59:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-oyster-soup-soupe-aux-huitres-de-noel-/545/index.html</guid>
   <description><![CDATA[ Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.

Makes 4 Servings.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Christmas Candies]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/chocolate-christmas-candies/544/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:56:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/chocolate-christmas-candies/544/index.html</guid>
   <description><![CDATA[ Combine the peanut butter and butter in a 2-quart saucepan.  Cook, over medium heat, stirring constantly, until melted.  Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl.  Pour the peanut butter mixture over all then toss until well blended.  

Shape the mixture into 1/2-inch balls.  Place on waxed paper lined baking sheets.  Cover with aluminum foil.  Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted.  Dip the balls in the chocolate.  

Place on waxed paper lined baking sheets and let stand until the chocolate is set.  Cover with aluminum foil and store in the refrigerator.

Makes about 2 lbs of candy
]]></description>
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   <title><![CDATA[Recipe: Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-butterflied-leg-of-lamb-with-mint-and-pocket-bread/543/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:50:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-butterflied-leg-of-lamb-with-mint-and-pocket-bread/543/index.html</guid>
   <description><![CDATA[ 1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make
the piece relatively even.

2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir
in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.

3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes,
spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve
marinade. Put lid on barbecue and open vents.

4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a
thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done.

5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt,
and pepper. Eat with knife and fork or tuck into pocket bread.
]]></description>
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   <title><![CDATA[Recipe: Aunt Sadie's Brisket Of Beef]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/aunt-sadie-s-brisket-of-beef/542/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:46:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/aunt-sadie-s-brisket-of-beef/542/index.html</guid>
   <description><![CDATA[ Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan.

Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika.  Place brisket on top of onions, then other
half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours.

Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin.  Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice. NOTE: Best when made one day in advance
]]></description>
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   <title><![CDATA[Recipe: White Christmas Fruit Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/white-christmas-fruit-cake/541/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:39:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/white-christmas-fruit-cake/541/index.html</guid>
   <description><![CDATA[ Beat butter, sugar, egg yolks and lemon extract well. Mix in flour, nuts and fruits. Do not chop nuts and fruits. Beat egg whites until stiff and fold into batter. Fill 2 well greased and floured 9 x 5 x 3 inch pans. Bake at 300 degrees for 1 1/2 to 2 hours. 

Turn oven to 350 degrees and bake 7 minutes. Turn heat off and leave cake in oven 7 minutes. Remove and cool in pan. When completely cool, take out of pan and wrap in foil. 

Store in airtight container in cool place. Keeps for weeks. Makes 2 cakes.
]]></description>
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   <title><![CDATA[Recipe: Rich chocolate brownies]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/rich-chocolate-brownies/540/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:33:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/rich-chocolate-brownies/540/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 F, (325 for a glass pan). Combine flour and salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room  temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. 

Pour into an 8"x 8" pan that has been sprayed with Pam or cooking oil. Bake for 30 to 35 minutes.
]]></description>
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   <title><![CDATA[Recipe: White Chocolate Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/white-chocolate-truffles/539/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:22:43 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/white-chocolate-truffles/539/index.html</guid>
   <description><![CDATA[ Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour. 

Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator. 
]]></description>
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   <title><![CDATA[Recipe: Amish Chicken Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-chicken-casserole/538/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:20:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-chicken-casserole/538/index.html</guid>
   <description><![CDATA[ Melt margarine, then add flour and stir until smooth. Gradually add milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and prepared sauce. 

Put in ungreased 9 inch x 13 inch x 2 inch baking pan and top with Parmesan cheese.
]]></description>
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   <title><![CDATA[Recipe: Famous Amish Funnel Cakes]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/famous-amish-funnel-cakes/537/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:18:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/famous-amish-funnel-cakes/537/index.html</guid>
   <description><![CDATA[ To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. 

When 'cakes' are golden brown, drain, sprinkle with confectioners' sugar and serve warm.
]]></description>
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   <title><![CDATA[Recipe: Date - Orange Nut Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/date--orange-nut-cake/536/index.html</link>
   <pubDate>Thu, 3 Dec 2009 12:56:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/date--orange-nut-cake/536/index.html</guid>
   <description><![CDATA[ Cream oleo and sugar well. Add eggs, one at a time and beat well after each one. Dissolve soda in buttermilk and add to mixture. Add the orange rind and flour then the dates, orange slices, nuts and coconut. Makes a stiff dough, mix with hands if necessary. Bake in greased and floured bundt pan. 

Bake at 250 degrees for 1 1/2 hours
]]></description>
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   <title><![CDATA[Recipe: Orange Slice Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/orange-slice-cake/535/index.html</link>
   <pubDate>Thu, 3 Dec 2009 12:51:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/orange-slice-cake/535/index.html</guid>
   <description><![CDATA[ Combine and set aside, the cut up orange slices, chopped walnuts, chopped dates and flaked coconut. Add 1/2 cup of the flour mixture, to the orange slice mixture, mixing well. Work with spoon until light, the butter. Add the sugar and beat well. Add the eggs, one at a time. Combine the soda and buttermilk. Add alternately with flour mixture. Blend well after each addition. Add candy mixture, mix well. Turn into tube pan, greased and floured. 

Bake at 300 degrees for 1 hour and 45 minutes. Mix well the orange juice and powdered sugar. Pour this mixture over the hot cake. Let stand overnight in the refrigerator before removing from the pan. Punch holes in cake with an ice pick so the glaze will soak into the cake.
]]></description>
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   <title><![CDATA[Recipe: Gingerbread]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/gingerbread/534/index.html</link>
   <pubDate>Thu, 3 Dec 2009 12:47:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/gingerbread/534/index.html</guid>
   <description><![CDATA[ Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. 

Bake for 30 minutes at 350 degrees.
]]></description>
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   <title><![CDATA[Recipe: Rice Ham Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/casserole-recipes/rice-ham-casserole/533/index.html</link>
   <pubDate>Thu, 3 Dec 2009 12:42:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/casserole-recipes/rice-ham-casserole/533/index.html</guid>
   <description><![CDATA[ Cook rice according to directions. Place rice on bottom of 9 x 13 pan. Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top.

Sprinkle with Parmesan cheese and bake at 350 degrees for 45 minutes. Serves 4 or 6.
]]></description>
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   <title><![CDATA[Recipe: Christmas Sweet Potato Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-sweet-potato-casserole/532/index.html</link>
   <pubDate>Thu, 3 Dec 2009 12:40:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-sweet-potato-casserole/532/index.html</guid>
   <description><![CDATA[ In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla. In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture. Save 1/2 nut and flour mixture for topping. 

Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.
]]></description>
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   <title><![CDATA[Recipe: Chicken With Avocado Salsa]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/chicken-with-avocado-salsa/531/index.html</link>
   <pubDate>Mon, 30 Nov 2009 11:38:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/chicken-with-avocado-salsa/531/index.html</guid>
   <description><![CDATA[ Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to 6 minutes;  set aside. 

Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4 servings. Top with salsa. 

Microwave on 50 % (medium) 2 minutes or until heated.

 Makes 4 servings.
]]></description>
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   <title><![CDATA[Recipe: Apricot Pudding]]></title>
   <link>http://freerecipes.eu/free-recipe/pudding-recipes/apricot-pudding/530/index.html</link>
   <pubDate>Mon, 30 Nov 2009 11:34:50 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pudding-recipes/apricot-pudding/530/index.html</guid>
   <description><![CDATA[ Put the apricots into a saucepan, and let them simmer with a little sugar for 1/2 an hour; take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. 

Turn out; serve either hot or cold.
]]></description>
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   <title><![CDATA[Recipe: Cocoa-Nut Meringue Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/cheesecake-recipes/cocoa-nut-meringue-cheesecake/529/index.html</link>
   <pubDate>Mon, 30 Nov 2009 11:30:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheesecake-recipes/cocoa-nut-meringue-cheesecake/529/index.html</guid>
   <description><![CDATA[ Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. 

Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to
seal. Bake at 350 degrees F., 15 minutes. Cool.
]]></description>
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   <title><![CDATA[Recipe: A Tropical Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/a-tropical-turkey-stuffing/528/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:38:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/a-tropical-turkey-stuffing/528/index.html</guid>
   <description><![CDATA[ Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry . Toss. 

Stuff a 10 pound turkey just before baking. 
Makes 2 quarts.
]]></description>
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   <title><![CDATA[Recipe: Apple Brown Rice Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-brown-rice-stuffing/527/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:35:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-brown-rice-stuffing/527/index.html</guid>
   <description><![CDATA[ Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid. 
Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, thyme, and pepper in butter in a large skillet until the vegetables are tender-crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice. 

Use as stuffing for turkey or pork roast, or bake at 350 degrees for 35 minutes. 
Makes 8 servings.
]]></description>
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   <title><![CDATA[Recipe: 'Rave Reviews' Almond Apple Turkey Stuffing ]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/-rave-reviews-almond-apple-turkey-stuffing-/526/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:29:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/-rave-reviews-almond-apple-turkey-stuffing-/526/index.html</guid>
   <description><![CDATA[ In large bowl, combine stuffing, celery, onion, apples, raisins and parsley. Moisten with apple juice and butter, tossing lightly but well. Add more apple juice if needed.

Casserole Method: Place in a 12 1/2 x 9 x 2 1/8-inch baking pan or 3-quart oven-safe casserole dish. Cover and bake at 350 degrees 30 minutes until heated through, uncover, sprinkle with almonds and bake 5-10 minutes longer. Makes 12 to 15 servings.

For Stuffed Turkey: Wash and dry 12 to 15-pound turkey well. Sprinkle cavities lightly with salt and pepper. Lightly fill with stuffing, sew or skewer shut. Roast turkey following package directions. To serve, place stuffing in oven-proof serving dish, sprinkle with almonds and bake at 350 degrees 5-10 minutes. 
]]></description>
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   <title><![CDATA[Recipe: Apple And Walnut Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-and-walnut-turkey-stuffing/525/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:27:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-and-walnut-turkey-stuffing/525/index.html</guid>
   <description><![CDATA[ 1. In a large skillet over medium heat, cook celery and onion in butter or margarine until tender, about 5 minutes. Add chicken broth and heat for 2 minutes. 
2. In a large bowl, combine the remaining, add celery mixture, and mix well. 
3. Loosely stuff turkey just before roasting. Place remaining stuffing in a greased baking dish and bake at 350ºF for 30 minutes, or until thoroughly heated. 
]]></description>
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   <title><![CDATA[Recipe: Turkey Apple-Raisin Whole-Wheat Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-apple-raisin-whole-wheat-stuffing/524/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:14:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-apple-raisin-whole-wheat-stuffing/524/index.html</guid>
   <description><![CDATA[ If the bread is not stale, spread the slices  out on a rack or counter for half a day to dry them out.  Then cut into cubes.  Combine the bread cubes with the remaining ingredients.  Stuff the  turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey)  or  put into crockpot and cook on high for 2 hours then low for 4 hours. ]]></description>
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   <title><![CDATA[Recipe: Sage Stuffing (contains corn)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/sage-stuffing-contains-corn-/523/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:10:03 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/sage-stuffing-contains-corn-/523/index.html</guid>
   <description><![CDATA[ In a large skillet, melt the butter over medium heat. Add the onions, celery. Sauté, until the onions are golden. Add everything else but the grits - sauté for a minute or two until thoroughly combined. 

Over medium high heat, add grits and cook (with a stir fry motion) until everything is combined and the texture is fluffy (like non gf stuffing). At this point it can be eaten, or put baked in a greased casserole dish until browned on top.
]]></description>
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   <title><![CDATA[Recipe: Vegan Cornbread Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/vegan-cornbread-turkey-stuffing/522/index.html</link>
   <pubDate>Mon, 23 Nov 2009 13:57:00 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/vegan-cornbread-turkey-stuffing/522/index.html</guid>
   <description><![CDATA[ Saute onions, garlic, and celery in the veggie broth until onions are soft. Then add mushrooms, soy sauce, water, and herbs. Saute for
additional 5 minutes. Add cornbread and whole wheat cubes and mix well. You may wish to add additional water if mixture seems dry.
Lightly spray a casserole with cooking spray and mound in the stuffing, cover with foil and bake. 

Since I haven’t made this separately as yet, I’m guessing you could bake this in the oven at 350F or 375F for about 30 minutes.  For those who like their flavors a little more subdued, I would suggest cutting all the amounts of herbs and the garlic in half. For me, the flavors were superb!
]]></description>
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   <title><![CDATA[Recipe: Old-Fashioned Turkey Vegetable Stuffing ]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/old-fashioned-turkey-vegetable-stuffing-/521/index.html</link>
   <pubDate>Fri, 20 Nov 2009 13:21:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/old-fashioned-turkey-vegetable-stuffing-/521/index.html</guid>
   <description><![CDATA[ Combine dressing with melted butter or margarine, celery, and onion. Stir in liquid. Mix well, and stuff turkey loosely in neck and body cavities, allowing for expansion during roasting. Skewer or sew closed. 

Roast as usual. Makes about 6 cups. ]]></description>
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   <title><![CDATA[Recipe: Gourmet Vegetarian Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/gourmet-vegetarian-stuffing/520/index.html</link>
   <pubDate>Fri, 20 Nov 2009 13:17:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/gourmet-vegetarian-stuffing/520/index.html</guid>
   <description><![CDATA[ Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. Stir in orange juice. Mix well. Pack tightly in a greased 1-1/2 quart jello mold. 

Bake at 350 degrees for 45 minutes. Makes about 6 cups. ]]></description>
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   <title><![CDATA[Recipe: Almond Tropical Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/almond-tropical-turkey-stuffing/519/index.html</link>
   <pubDate>Fri, 20 Nov 2009 13:16:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/almond-tropical-turkey-stuffing/519/index.html</guid>
   <description><![CDATA[ Sauté vegetables and apples in margarine. Add coconut milk and stir. Add stuffing mix, almonds, and coconut. Let cool and place inside of the turkey. 

To make a roll, add two eggs and place in a greased aluminum foil. 

Serves 6 to 8. 
]]></description>
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   <title><![CDATA[Recipe: Turkey Chestnuts Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-chestnuts-stuffing/518/index.html</link>
   <pubDate>Wed, 18 Nov 2009 13:19:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-chestnuts-stuffing/518/index.html</guid>
   <description><![CDATA[ 1. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).
2. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than pureed.
3. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat.
4. When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180 C) until nicely browned
and crispy on top.
]]></description>
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   <title><![CDATA[Recipe: Breast of turkey with pine nut stuffng]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/breast-of-turkey-with-pine-nut-stuffng/517/index.html</link>
   <pubDate>Wed, 18 Nov 2009 13:14:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/breast-of-turkey-with-pine-nut-stuffng/517/index.html</guid>
   <description><![CDATA[ 1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry
for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
2. Use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Leave long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
3. Open out the butteried breast, skin-side down, and slash each side several times. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, season, then press the stu_ng along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top.
4. Place the roll in a roasting tin and roast at 190 _C for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 20 mins of cooking, turning once or twice to allow the bacon to brown.
5. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. 

Season to taste, then stir in the parsley.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving  Roast Turkey With Corn Bread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-roast-turkey-with-corn-bread-stuffing/516/index.html</link>
   <pubDate>Tue, 17 Nov 2009 11:47:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-roast-turkey-with-corn-bread-stuffing/516/index.html</guid>
   <description><![CDATA[ 1. Preheat oven to 425'F.
2. Cut butter into very thin slices; place in freezer to harden while you prepare bird.
3. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast,
separate the skin from the meat by working your fingers between them. Slice your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs. Insert slices of the cold butter, first under the leg skin, then under the breast skin. Reshape the loosened skin on the bird by patting it gently back in
place. It will sag a bit but don't let that upset you; it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while
preparing stuffing.
4. Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a shallow baking dish and place in oven about 30 minutes
before bird is roasted. Bake until firm and lightly browned.) Fasten neck skin of turkey to body with skewer. Push legs under band of skin
at tail or tie to tail. Place slices of salt pork over breast and fasten with wooden picks. Place turkey on its side on rack in shallow
open roasting pan.
5. Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer.
6. Lower temperature to 325'F. and continue to roast turkey, turning the bird from side to side and basting often with the drippings from
pan, for about 3-1/2 to 4 hours, or until juices run yellow - no longer pink - when thigh is pierced with a fork. Roast turkey breast
side up for the last 15 minutes of cooking time. (Remove and discard salt pork when crisp and most of fat has been rendered. If fat in pan bgins to burn, add a few tablespoons of water.) Transfer turkey to serving platter and let rest 30 minutes before carving. Reserve all
drippings in pan for gravy.

*** CORN BREAD STUFFING ***
1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
a large mixing bowl.
2. Saute celery and onion in butter in a large skillet until soft.  Spoon vegetables and butter over corn bread crumbs.
3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and
pepper to taste.
Makes approximately 3 quarts, or 12 cups.

*** TURKEY STOCK ***
1. Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.

*** TURKEY GIBLET GRAVY ***
1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in
pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.
]]></description>
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   <title><![CDATA[Recipe: Honey Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/honey-pumpkin-pie/515/index.html</link>
   <pubDate>Tue, 17 Nov 2009 11:38:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/honey-pumpkin-pie/515/index.html</guid>
   <description><![CDATA[ With electric mixer, beat eggs until foamy (1 minute). Add honey, milk, pumpkin, spice, salt and orange juice. Beat until well blended. Pour pumpkin mixture into uncooked pie shell. 

Bake at 375 degrees for 60-65 minutes or until knife inserted off center comes out clean.
]]></description>
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   <title><![CDATA[Recipe: Sausage and Cranberry Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-and-cranberry-turkey-stuffing/514/index.html</link>
   <pubDate>Mon, 16 Nov 2009 14:26:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-and-cranberry-turkey-stuffing/514/index.html</guid>
   <description><![CDATA[ Cook sausage, chopped onion and celery. Remove from heat. Add eggs, and cranberry sauce. Stuff 18 to 20 pound turkey and cook as
directed for weight of turkey. To stuff 8 to 10 pound turkey, cut recipe in half. 

Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350 degrees. 


]]></description>
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   <title><![CDATA[Recipe: Almonds and Onion Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/almonds-and-onion-turkey-stuffing/513/index.html</link>
   <pubDate>Mon, 16 Nov 2009 14:23:15 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/almonds-and-onion-turkey-stuffing/513/index.html</guid>
   <description><![CDATA[ Mix together all ingregients and make the stuffing. Fill cavity of the turkey with the stuffing, then roast.]]></description>
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   <title><![CDATA[Recipe: Sausage and Apple Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-and-apple-turkey-stuffing/512/index.html</link>
   <pubDate>Wed, 11 Nov 2009 15:11:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-and-apple-turkey-stuffing/512/index.html</guid>
   <description><![CDATA[ Cook bacon until it just begins to brown, Crumble sausage meat in same pan and cook till done. Add onions, mushrooms and celery cooking until onions and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the apples. 

Remove from heat, add parsley.
]]></description>
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   <title><![CDATA[Recipe: Fruit And Nut Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/fruit-and-nut-turkey-stuffing/511/index.html</link>
   <pubDate>Wed, 11 Nov 2009 15:05:42 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/fruit-and-nut-turkey-stuffing/511/index.html</guid>
   <description><![CDATA[ 1. Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10 minutes.
3. Heat 2 tsp olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.
4. Transfer the sauteed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining . Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked separately. Place stuffing in an oiled baking dish, cover and bake at 350 degrees for about 45 minutes until heated through.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving  Sausage Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-sausage-stuffing/510/index.html</link>
   <pubDate>Wed, 11 Nov 2009 14:51:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-sausage-stuffing/510/index.html</guid>
   <description><![CDATA[ Use 1-1/2 loaves of stale bread. Remove heavy crust and dip bread in hot water; squeeze to remove all excess moisture and crumble. Saute a pound of sausage for 5 to 8 minutes, then drain; add to bread with 2 chopped onions and 1 minced green pepper.

Season with salt, pepper and poultry seasoning. Add preserved cherries for variety.
Yield: stuffing for 12 to 16 lb bird.
]]></description>
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   <title><![CDATA[Recipe: Apple and Bacon Cornbread Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-and-bacon-cornbread-turkey-stuffing/509/index.html</link>
   <pubDate>Tue, 10 Nov 2009 14:51:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-and-bacon-cornbread-turkey-stuffing/509/index.html</guid>
   <description><![CDATA[ Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry  and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cut into 1-inch cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.
 
In large skillet over medium heat, cook bacon until crisp, about 15 minutes. With slotted spoon, remove bacon to paper towels. Reserve 2 tbsp drippings. In same skillet over medium heat, melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper. 

In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined. Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done. 

Makes 12 servings.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving dressing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-dressing-vegan-/508/index.html</link>
   <pubDate>Tue, 10 Nov 2009 14:41:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-dressing-vegan-/508/index.html</guid>
   <description><![CDATA[ Sautee all the veggies in white wine or broth.  Add herbs to the sauteeing veggies.  Cook til veggies are tender but not limp and mushies have let go of their juice.

Mix veggies with bread cubes.  Add egg and enough broth to make it all quite moist but not soupy, you know, just right. Bake covered about 30 minutes, uncover and bake 15 minutes more.

Serve with mushroom gravy.

MUSHROOM GRAVY:
Slice one pound mushrooms, slice one small onion, mince 2 cloves garlic. Sautee all in about 1/3 cup white wine. When veggies are soft, add about 2 - 3 tbsp of flour, stir and cook for a minute or two add about 2 cups of one of the following:  veggie broth, chicken flavor
veggie broth, or nf milk, use dairy or lf soy or rice, they all work. Stir and heat til thickened.

If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt but add some of the sauce to the yogurt, then add back to sauce.  Heat this all together but do not boil If you want it darker, richer, add a bit of soy sauce or Bragg’s Aminos.
]]></description>
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   <title><![CDATA[Recipe: Turkey Cornbread Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-cornbread-stuffing-recipe/507/index.html</link>
   <pubDate>Tue, 10 Nov 2009 14:28:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-cornbread-stuffing-recipe/507/index.html</guid>
   <description><![CDATA[ Boil the giblets for about 15 minutes. While they are boiling, make your cornbread batter according to the directions on the box. Bake in a 9 x 9 pan for the amount of time suggested by the box. When the cornbread is done, let cool on rack for about 15-20 minutes.

Next, crumble the cornbread into a large bowl. Add the celery, onion, salt, pepper, and season salt. Remove the giblets from the water, but save the water they were boiled in. Cut up the giblets into the cornbread mixture. Use the water to moisten your cornbread mixture.. add small amounts of water at a time. You don’t want it to turn to mush.

Add the raisins and walnuts (or whatever nuts you chose) and mix well. You want the stuffing to be moist but too mushy. It will dry out as it bakes in the oven, so make it just a bit more moist than what you would like it to be when done.

Stuff turkey with the stuffing. If there’s any remaining, put it in a covered casserole dish and refrigerate until about 15-20 minutes before the turkey is done. Then add the casserole dish and cook the remaining time. You can’t cook it the full amount in the dish or it will all dry out and burn.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving Turkey Stuffing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-turkey-stuffing-vegan-/506/index.html</link>
   <pubDate>Tue, 10 Nov 2009 14:04:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-turkey-stuffing-vegan-/506/index.html</guid>
   <description><![CDATA[ Sautee in water or veggie broth the first 7 ingredients. when this is barely wilted, add 3 tsp poultry seasoning, ½ tsp nutmet, ½ tsp curry powder and ½ tsp ginger.  
Finish cooking, but remember they’ll cook in the turkey so not too long, then add lg bag of unseasoned bread crumbs or bread cubesstir well, mix it up and bake in covered casserole, 20-30 min. or re-heat in m-w. 

You can also add raisins and that will be good, sweet and yummy - most of all, remember to give thanks for all the gifts!
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving  Yummy Turnip Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-yummy-turnip-cake/505/index.html</link>
   <pubDate>Tue, 10 Nov 2009 13:48:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-yummy-turnip-cake/505/index.html</guid>
   <description><![CDATA[ Blend these and then add the flour mixture. Then add 11/2 cups grated turnips and 11/2 cups of well-drained crushed pineapple. Bake in a greased and floured 9-by-13-inch cake pan in a 375-degree for 45 to 50 minutes. Turn out and cool. 

Frost with Betty Crocker’s whipped cream cheese frosting. Top with pecan pieces.
]]></description>
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   <title><![CDATA[Recipe: Cajun Deep Fried Turkey]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/cajun-deep-fried-turkey/504/index.html</link>
   <pubDate>Tue, 10 Nov 2009 13:38:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/cajun-deep-fried-turkey/504/index.html</guid>
   <description><![CDATA[ NOTE-Not recommended for indoor cooking!!!

Rinse turkey  inside and out. Mix 1 part crab boil concentrate to 4  parts water. Combine dry ingredients with crab boil  solution. Adjust seasoning to taste. Inject turkey   (approximately 2" apart) with mixture using syringe  (available from gourmet kitchen stores.) Cover turkey  with foil and refrigerate over night. Heat oil to  350. CAUTION: Use a grease thermometer to monitor the  oil. It may ignite if the temperature goes beyond  375. Put turkey in basket and CAREFULLY lower it into  the pot. Cook 5 minutes per pound. Check in 1 hour
 using a meat thermometer. 

NOTE-This is a great dish,  but should only be attempted by someone who has  experience with doing this. It is also expensive due  to the large amount of oil needed. 
]]></description>
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   <title><![CDATA[Recipe: Roast Turkey with Pecan and Orange Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/roast-turkey-with-pecan-and-orange-stuffing/503/index.html</link>
   <pubDate>Sun, 8 Nov 2009 06:13:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/roast-turkey-with-pecan-and-orange-stuffing/503/index.html</guid>
   <description><![CDATA[ 1.	Defrost the turkey following the instructions on the packet. Do not under estimate the time required. Always defrost the turkey in the fridge, not the bench as this is a great way to catch bugs. 
2. Remove the giblets and neck and use these for making stock with 2 cups of water and a stalk of celery and half an onion if you like. Wash the turkey cavity out well and wipe well with a paper towel. 
3. Cook the pecans in a 180oC oven for 10 minutes. Cool. Chop very finely. 
4. In a bowl mix together the pecans, orange rind and orange flesh, chives, egg and rice. Season well with salt &amp; pepper. 
5. Spoon the stuffing into the turkey cavity. Tie the turkey legs together with string or cotton. Tuck the wings underneath. 
6. Place the turkey in a roasting/oven bag and place into a baking dish. 
7. Roast the turkey following the instructions on the back of the Tegel Turkey packet. 
8. When cooked remove the turkey from the oven and allow to stand for 20 minutes, while preparing the gravy. 
9. Strain any pan juices from the roasting/oven bag into a jug and allow the fat and juice to separate out. Return about 4 Tblsp of the fat to the pan and discard the remaining fat. 
10. Add the flour to the pan and cook over a low heat for 2-3 minutes until frothy. Measure the reserved juices and make up to 1 ½ cups with water or extra chicken stock. Stir into the pan with the mustard, orange juice and chicken stock. Simmer until thickened and season with pepper if wished. Carve the turkey and serve with spoonfuls of stuffing and the gravy. 
]]></description>
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   <title><![CDATA[Recipe: Bacon-Pecan Cornbread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/bacon-pecan-cornbread-stuffing/502/index.html</link>
   <pubDate>Sun, 8 Nov 2009 05:55:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/bacon-pecan-cornbread-stuffing/502/index.html</guid>
   <description><![CDATA[ 1. Put stuffing mix and pecans in a very large bowl or pot. Melt butter in a large skillet. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender. Add remaining  and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Bag and refrigerate until ready to stuff turkey. 
2. Stuff neck and body cavities, and bake the remainder of the stuffing separately. 

Makes 16 cups ]]></description>
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   <title><![CDATA[Recipe: Maple Apple and Sausage Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/maple-apple-and-sausage-stuffing/501/index.html</link>
   <pubDate>Sun, 8 Nov 2009 05:49:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/maple-apple-and-sausage-stuffing/501/index.html</guid>
   <description><![CDATA[ Cut bread into 1 ½-inch chunks and lay on baking sheets overnight to dry. 
Preheat oven to 350 degrees F. Brown sausage in a large skillet, breaking meat up with the back of a spoon to crumble. Drain excess fat and melt butter in the same skillet. 

Add onions and cook for five minutes. Add apples and celery and cook for five minutes more, stirring frequently. 
Place stale bread and vegetable mixture in a large mixing bowl. Slowly pour cider and broth over bread, stirring to evenly coat with liquid. Stir in herbs. 

Lightly butter a deep 13-by-9-inch casserole. Transfer mixture to dish and sprinkle with almonds. Bake for 1 hour or until internal temperature reaches 165 degrees F. 

Makes 10 to 12 servings. 
]]></description>
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   <title><![CDATA[Recipe: Amish Chicken Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-chicken-dressing/500/index.html</link>
   <pubDate>Sun, 8 Nov 2009 05:43:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-chicken-dressing/500/index.html</guid>
   <description><![CDATA[ Cook until vegetables are tender. 1 large loaf dried bread cut into cubes. 1 tsp. salt 1/8 tsp. pepper 1 c. milk 1 c. chicken broth 2 c. finely chopped chicken, cooked Add to vegetable mixture and mix thoroughly. Add more broth if necessary. 

Bake 35-45 minutes at 350 degrees.
]]></description>
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   <title><![CDATA[Recipe: Swiss Amish Meat Loaf]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/swiss-amish-meat-loaf/499/index.html</link>
   <pubDate>Sun, 8 Nov 2009 05:30:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/swiss-amish-meat-loaf/499/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees. Beat the egg in a large bowl. Add evaporated milk, sage, salt and pepper, and mix. Add beef, crumbs, 1/2 cup of the cheese and the onion; blend. Form into a loaf and place in a 2 quart rectangular baking dish. Arrange bacon pieces on top of loaf. 

Bake 40 minutes. Sprinkle remaining cheese on top and bake 10 minutes longer.
]]></description>
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   <title><![CDATA[Recipe: Amish Corn Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-corn-bread/498/index.html</link>
   <pubDate>Sun, 8 Nov 2009 05:27:58 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-corn-bread/498/index.html</guid>
   <description><![CDATA[ Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. 

Bake 400 degrees for 20 minutes.
]]></description>
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   <title><![CDATA[Recipe: North American Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/north-american-turkey-stuffing/497/index.html</link>
   <pubDate>Thu, 5 Nov 2009 14:20:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/north-american-turkey-stuffing/497/index.html</guid>
   <description><![CDATA[ Combine bread, sausage, apple, onion, walnuts and seasonings. Heat water and butter or margarine until butter melts. Toss with bread. Spoon into a 2 quart casserole dish. Cover and bake alongside turkey during the last 45 minutes of roasting time. 

Serve with sliced turkey.]]></description>
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   <title><![CDATA[Recipe: Yankee Turkey Stuffing: Italian Style]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/yankee-turkey-stuffing-italian-style/496/index.html</link>
   <pubDate>Thu, 5 Nov 2009 14:18:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/yankee-turkey-stuffing-italian-style/496/index.html</guid>
   <description><![CDATA[  Place rice in a sauce pan with a tight fitting lid. Bring broth and water  to a boil, pour over rice, stir and cover. Cook over low heat for 15
 minutes or until liquid is absorbed and rice is just tender. Uncover and  fluff with a fork.  For a 10-12 pound turkey.

 While rice is cooking, heat the olive oil in a kettle over medium heat. Add  garlic and cook until it gives off fragrance, but don't let it brown. Add  the onions and cook, stirring often, until they are melted and starting to  turn gold. Add the spinach and cook until just done, about 12 minutes for  fresh, slightly less for frozen.  Remove the kettle from the heat and add the cooked rice, oregano, Parmesan  and a little salt and pepper (and the sausage if you are using it). Taste  and adjust seasonings, then stir in the eggs.
]]></description>
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   <title><![CDATA[Recipe: Southern rice pilaf stuffing with ham, pecans and greens]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/southern-rice-pilaf-stuffing-with-ham-pecans-and-greens/495/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:42:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/southern-rice-pilaf-stuffing-with-ham-pecans-and-greens/495/index.html</guid>
   <description><![CDATA[ Bring 3 cups broth and bay leaf to boil in medium saucepan. Mix in wild rice; reduce heat to low, cover and cook 30 minutes. Mix in white rice. Cover; cook until both are tender and liquid is absorbed, about 20 minutes more. Transfer rice to large bowl. Discard bay leaf. 
Melt butter in heavy large Dutch oven over medium heat. Add ham, onions and celery and sauté until onions are tender, about 10 minutes. Add collard greens and marjoram and sauté until greens wilt, about 3 minutes. Add mixture to rice. Mix in cubed stuffing, pecans and nutmeg. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. 

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about ½ to ¾ cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminium foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. 
To bake all stuffing in pan: Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Mix 1 ½ cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 30 minutes.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving Mushrooms Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-mushrooms-stuffing-recipe/494/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:39:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-mushrooms-stuffing-recipe/494/index.html</guid>
   <description><![CDATA[ Cook mushrooms, onions, garlic and celery in nonstick wok until celery tender.  Add remaining . (Only add enough broth to make it
reasonable moist - not soupy)  Nuke a little to check the seasoning.  Adjust to your tastes. 

Stuff into a casserole and bake like a custard in a larger pan of water until center firm or bake in a pumpkin which is set in a pan with about an inch of water.  
]]></description>
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   <title><![CDATA[Recipe: Sausage Like Stuffing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-like-stuffing-vegan-/493/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:34:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-like-stuffing-vegan-/493/index.html</guid>
   <description><![CDATA[ Saute broth, onions, celery and mushrooms until transparent. During last few minutes of saute, add sage, marjoram, thyme, salt and
pepper. Heat water and add broth powder. Combine all  and toss well. [This is where you can put it into two 1-qt Ziploc baggies and froze.  When thawed and ready to cook, add a little more broth]

Put in baking pan and bake at 350 degrees, 30 minutes.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving Ginger cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-ginger-cookies/492/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:19:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-ginger-cookies/492/index.html</guid>
   <description><![CDATA[ Add the dry ingredients to the creamed mixture. Cover tightly and chill. Preheat oven at 350 degrees. Form dough into small balls about the size of a walnut. Roll in granulated sugar and bake for 71/2 minutes. 

Afterwards, let cookies stay on cookie sheet another minute to finish baking and then remove to cool. You may need to modify the baking  time according to your oven.
]]></description>
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   <title><![CDATA[Recipe:  Thanksgiving Sugar Pumpkin Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/-thanksgiving-sugar-pumpkin-soup/491/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:15:43 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/-thanksgiving-sugar-pumpkin-soup/491/index.html</guid>
   <description><![CDATA[ Roast the pumpkins at 350 degrees. Wrap all the spices in cheesecloth bag and attach to the handle of the pot. Sautee the onion, celery, carrot and garlic in butter being careful not to brown, approximately for 3 minutes. Add the apple, pumpkin, squash, and spice bag. Add water to almost cover the vegetables and bring to a full boil.

Reduce heat to a steady simmer. Puree the soup when the carrots have softened. Return to heat and cook with the addition of the cream and butter. Puree more to obtain a smooth and thick consistency.
]]></description>
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   <title><![CDATA[Recipe: Chicken Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/chicken-lasagna/490/index.html</link>
   <pubDate>Wed, 4 Nov 2009 13:51:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/chicken-lasagna/490/index.html</guid>
   <description><![CDATA[ Tomato Sauce:
-------------
1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes.
2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.

Cream Sauce:
------------
3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes.
4. Add broth, stirring until thickened. Stir in half&half over low heat.

Lasagna Layering:
-----------------
5. Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese.
6. Bake at 350 F for 20 to 25 minutes.
]]></description>
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   <title><![CDATA[Recipe: Lasagna Primavera]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/lasagna-primavera/489/index.html</link>
   <pubDate>Wed, 4 Nov 2009 13:40:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/lasagna-primavera/489/index.html</guid>
   <description><![CDATA[ In a large sauce pan, saute the garlic and onions in olive oil over medium heat until the onions become clear and tender. Add in the
mushrooms and continue to saute until tender. When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water. Simmer for two minutes and add in the tomato sauce, paste and spices. Mix well with a fork until all of the tomato paste has been absorbed. Cover and simmer 30 minutes. Remove bay leaf before using.

Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg,set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna noodles as directed and drain.

When the sauce has simmered, remove from heat and start the lasagna. First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2 primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp cheddar on that. Repeat this same layer process once. Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan. 

Bake 45 minutes. Let cool ten minutes before serving.
]]></description>
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   <title><![CDATA[Recipe: Cafeteria-Style Macaroni and Cheese]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/cafeteria-style-macaroni-and-cheese/488/index.html</link>
   <pubDate>Wed, 4 Nov 2009 13:27:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/cafeteria-style-macaroni-and-cheese/488/index.html</guid>
   <description><![CDATA[ Preheat the oven to 350F. Butter a shallow 2 quart baking dish. In a large pot of boiling salted water, cook the macaroni until
tender but still firm, about 8 minutes. Drain well.

Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Removed from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.

Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of the butter and the egg and mix well. Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.

In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stire in the bread crumbs until well coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.

Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.
]]></description>
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   <title><![CDATA[Recipe: Aelplermagronen (Macaroni With Applesauce)]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/aelplermagronen-macaroni-with-applesauce-/487/index.html</link>
   <pubDate>Wed, 4 Nov 2009 11:50:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/aelplermagronen-macaroni-with-applesauce-/487/index.html</guid>
   <description><![CDATA[ Macaroni and Potatoes:
Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices. In a large frying pan heat the butter and saute' the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in.

Apple sauce:
Peel and core apples. Cut into small pieces. In a saucepan bring water and sugar to a boil. Add the apples and the spices. Cook until tender, remove the spices, liquidise. Return to saucepan, bring to a simmer and let the liquid evaporate somewhat. Correct seasoning with a few drops lemon juice and sugar as necessary.

Serving:
Arrange the macaroni and potatoes mixture in the centre of each (heated) plate, pour the sauce all round, sprinkle with some grated cheese.
]]></description>
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   <title><![CDATA[Recipe: Bacon Muffins]]></title>
   <link>http://freerecipes.eu/free-recipe/muffin-recipes/bacon-muffins/486/index.html</link>
   <pubDate>Tue, 3 Nov 2009 14:19:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/muffin-recipes/bacon-muffins/486/index.html</guid>
   <description><![CDATA[ Sift flour, add sugar, salt and baking powder and sift again, add beaten egg and milk. Add melted shortening beating in quickly. Add bits of
crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. 

Serve with orange marmalade.
]]></description>
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   <title><![CDATA[Recipe: Bran Muffins]]></title>
   <link>http://freerecipes.eu/free-recipe/muffin-recipes/bran-muffins/485/index.html</link>
   <pubDate>Tue, 3 Nov 2009 14:17:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/muffin-recipes/bran-muffins/485/index.html</guid>
   <description><![CDATA[ Sift the flour, baking powder and salt. Stir in the sugar and bran. Combine the beaten egg, milk and melted shortening. Add to the dry
ingredients and mix quickly. Turn into greased muffin pans and bake in hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be added.
]]></description>
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   <title><![CDATA[Recipe: Blueberry Muffins with Egg]]></title>
   <link>http://freerecipes.eu/free-recipe/muffin-recipes/blueberry-muffins-with-egg/484/index.html</link>
   <pubDate>Tue, 3 Nov 2009 14:03:03 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/muffin-recipes/blueberry-muffins-with-egg/484/index.html</guid>
   <description><![CDATA[ Cream butter and sugar. Add fruit and egg, then milk and flour sifted with baking powder and salt. Bake in muffin tins.
]]></description>
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   <title><![CDATA[Recipe: Turkey Dinner]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-dinner/483/index.html</link>
   <pubDate>Tue, 3 Nov 2009 13:53:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-dinner/483/index.html</guid>
   <description><![CDATA[ Rinse Turkey inside and out with lemon juice. Place turkey in sizable turkey pan breast side up. Cut butter into small squares and place all around turkey and on top of turkey. Use 1 tsp. of onion salt and onion powder and sprinkle all over turkey. Use 1 tsp. of garlic salt and garlic powder and sprinkle all over turkey.  Use 1 tsp. of lemon pepper and sprinkle all over turkey. Massage all seasonings into turkey. Massage 1 cup of brown sugar on turkey. Add water to pan just like you would normally Place foil over turkey.

Cook turkey at 250 starting at 8:00 pm. Make sure you baste turkey through out the night. At 6:00 am Add half a bottle of light maple syrup. Turn up oven temp to 350 Turkey should be done by 11:00 am

Make sure you baste turkey through out cooking time to insure moistness
]]></description>
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   <title><![CDATA[Recipe: Delicious Breakfast Turkey Burritos ]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/delicious-breakfast-turkey-burritos-/482/index.html</link>
   <pubDate>Tue, 3 Nov 2009 13:46:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/delicious-breakfast-turkey-burritos-/482/index.html</guid>
   <description><![CDATA[ 1. Spray your sauté pan with non-stick spray or use 1 tbsp of Extra Virgin Olive Oil
 2. Sauté yellow onions, red and or yellow bell peppers, Green onions and garlic.  
3. After vegetables are translucent  put in 2oz diced Smoked Turkey Sausage to warm up.
4. Place egg whites  in Sauté pan with onions, bell peppers, green onions Garlic and Smoked turkey sausage, cook egg whites until done (1-2minutes)
5. Take Mission Carb balance Whole wheat tortilla flattened on even surface and place all cooked contents from the sauté' pan and place in the center of whole wheat tortilla and sprinkle mozzarella cheese on top of contents
6. Roll whole wheat tortilla securely and serve with your favorite low calorie beverage and ENJOY!
]]></description>
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   <title><![CDATA[Recipe: Tofu Vegetarian Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/tofu-vegetarian-lasagna/481/index.html</link>
   <pubDate>Mon, 2 Nov 2009 15:30:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/tofu-vegetarian-lasagna/481/index.html</guid>
   <description><![CDATA[ 1.	Preheat oven to 190 deg C, (375 deg F),
2.	Boil lasagna sheets, don’t overcook,
3.	Heat oil in a large pot and sauté onion and tofu until onion is soft,
4.	Add carrot, green pepper, zucchini and mushrooms and cook for 5 more minutes,
5.	Add pasta sauce, stewed tomatoes, salt, pepper, sugar and bring to a boil and then simmer for 10 minutes,
6.	Spread about 250 ml (1 cup) of mixture to bottom of baking dish,
7.	Add layer of lasagna, then 500 ml of sauce, cheeses; repeat lasagna, sauce, cheeses and so on until the ingredients are used up,
8.	Top layer is of lasagna only, but sprinkled with cheeses,
9.	Bake for at least 30 minutes uncovered and top cheeses start to turn brown,
10.	Remove from oven and let cool for 15 + minutes and serve.

Makes about 10 good-sized portions because it’s a deep dish.

A nice crisp salad and a good full-bodied red wine will round out the dinner.
]]></description>
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   <title><![CDATA[Recipe: Old-Fashioned Cornbread Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/old-fashioned-cornbread-dressing/480/index.html</link>
   <pubDate>Mon, 2 Nov 2009 15:18:53 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/old-fashioned-cornbread-dressing/480/index.html</guid>
   <description><![CDATA[ 1. Combine cornmeal, 2 eggs, buttermilk, and melted bacon drippings, stirring well. 
2. Place a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl. 
3. Saute celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well. Put dressing into a lightly greased 13 x 9 x 2-inch pan. Bake at 350 for 25 to 30 minutes. 
4. Yield 8 servings. 

Dressing may be stuffed into turkey cavity. Spoon any remaining dressing into a lightly greased 2-quart casserole; bake at 350 for 25 to 30 minutes. ]]></description>
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   <title><![CDATA[Recipe: Cajun Corn Bread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/cajun-corn-bread-stuffing/479/index.html</link>
   <pubDate>Mon, 2 Nov 2009 15:12:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/cajun-corn-bread-stuffing/479/index.html</guid>
   <description><![CDATA[ Preheat oven to 350F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool. 
Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and saute until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. 

To bake stuffing in turkey:
Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes. 

To bake all stuffing in pan:
Preheat oven to 350F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes. 
Makes 10 servings.
]]></description>
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   <title><![CDATA[Recipe: Wild Rice Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/wild-rice-stuffing-recipe/478/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:57:15 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/wild-rice-stuffing-recipe/478/index.html</guid>
   <description><![CDATA[ Mix 1 cup cider with bread, let sit until bread is soft. Mix all  togther until well incorporated, put into casserole, place into 350 degree oven for 45 minutes, or until brown, enjoy.
]]></description>
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   <title><![CDATA[Recipe: Turkey Stuffing (Vegan) Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-stuffing-vegan-recipe/477/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:42:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-stuffing-vegan-recipe/477/index.html</guid>
   <description><![CDATA[ Heat onions, celery, carrots, shrooms and spices/herbs in a large pot until it all boils.  Simmer for about 5 - 10 minutes or until the chopped
onions are translucent.  Cool for 10 minutes, then add the stuffing mix. Mix well, adding vegetable broth if necessary for moisture.  Place in a  big covered baking dish and cook in a pre-heated 350 oven for 30 minutes. 

Taking the cover off during the last 10 to 15 minutes should get you  a crusty top for the stuffing.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving Spiced Pumpkin Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-spiced-pumpkin-cheesecake/476/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:33:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-spiced-pumpkin-cheesecake/476/index.html</guid>
   <description><![CDATA[ Crush gingersnaps in food processor creating crumbs. Pour into bowl and add melted butter until mixture resembles wet sand. Pat into the bottom of a spring form pan forming an even layer. Pat crust onto sides of spring form, about half way up the sides. Bake at 350 degrees for 8 minutes (or until golden brown) and set aside to cool.

In standing mixer with paddle attachment, beat cream cheese until light and fluffy. Wrap the spring form pan two times with heavy-duty aluminum foil making sure there are no tears and the pan is completely covered. Pour the cream cheese batter into prepared pan. Place the pan into a large roaster and set into oven. Pour in enough water that comes half way up the sides of the spring form pan. Bake at 350 degrees for 1-1/2 hours or until cheesecake if puffed and softly set.

Cheesecake needs to chill overnight so plan accordingly.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving Green Bean Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-green-bean-casserole/475/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:18:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-green-bean-casserole/475/index.html</guid>
   <description><![CDATA[ In 1-quart casserole, stir soup and soy sauce until smooth; mix in 1/2 can onions, plus beans, and pepper. Bake in a 350 degree oven 20 minutes or until bubbling. Top with remaining onions. Bake five minutes more. Makes 6 servings
]]></description>
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   <title><![CDATA[Recipe: A gluten-free, dairy-free Thanksgiving Classic Turkey]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/a-gluten-free-dairy-free-thanksgiving-classic-turkey/474/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:05:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/a-gluten-free-dairy-free-thanksgiving-classic-turkey/474/index.html</guid>
   <description><![CDATA[ Classic Turkey:
Heat oven to 450°. Mix melted butter and wine in a bowl. Soak layered cheesecloth into mix and soak. Place turkey on a roasting rack in a roasting pan. Place ½ tsp of salt and pepper inside washed turkey. Fill large cavity with plenty of stuffing; tie legs together with string and use toothpicks to close neck flap over. Rub turkey with softened butter and ½ tsp of salt and pepper. Remove cheesecloth from butter and wine and place it over turkey. 

Cook turkey for 30 minutes and baste cheesecloth and turkey. Lower temperature to 350° and cook 2 ½ more hours, continuing to baste turkey every half hour. Use juices for gravy.  Turn turkey over and cook for one more hour, continuing to baste. 
Test turkey with instant thermometer at the thickest part of turkey. Once the temperature reaches 180°, it’s ready! Remember to continue basting until it’s fully cooked. Stuffing needs to be between 140 and 160 degrees.  When finished, remove from oven and let sit for 30-45 minutes. 

Gravy:
Pour the juices from the pan into a glass bowl. Let stand 10 minutes and skim off any fat. Pour ingredients into roasting pan on cook top and heat.  Add one cup of wine to mix and boil. Add diced giblets to pan and continue to cook.  Season with butter, onion celery, salt and pepper to taste. Continue to cook 10-20 minutes.  Strain and serve. 

Turkey Stuffing:
Melt butter and add celery and onions. Cook about 8-10 minutes. Add sage and stir for a few minutes. Add ½ cup chicken stock. Cook for about 5 minutes.  Place all ingredients in large bowl; add the rest of the stock and mix.  Stuff inside turkey or bake separately for about 30-40 minutes. Remove and enjoy!!! 


]]></description>
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   <title><![CDATA[Recipe: Hazelnut Holiday Balls]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/hazelnut-holiday-balls/473/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:38:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/hazelnut-holiday-balls/473/index.html</guid>
   <description><![CDATA[ Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat. Beat together shortening and granulated sugar until light and fluffy. Beat in egg yolk, orange and lemon peels, and lemon juice. Stir in flour and salt. Chill dough for approximately 1 hour. 

Form dough into 1" balls, then dip in egg white and roll in chopped hazelnuts. Press half candied cherry into the top of each cookie. Bake for about 8 minutes or until cookies are set but not brown. Allow to cool for 1 minute on baking sheets, then remove to wire racks to cool completely.
]]></description>
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   <title><![CDATA[Recipe: Gooey Butter Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/gooey-butter-cookies/472/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:36:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/gooey-butter-cookies/472/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended.

Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Chip Mexican Wedding Cakes]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/chocolate-chip-mexican-wedding-cakes/471/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:32:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/chocolate-chip-mexican-wedding-cakes/471/index.html</guid>
   <description><![CDATA[ Preheat oven to 375'F. In large mixer bowl, cream butter, confectioner's sugar and salt. Beat in vanilla. Gradually beat in flour; stir in chips and pecans. Shape level tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets. Bake in preheated 375'F oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift confectioner's sugar over hot cookieson baking sheets. 

Let stand for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional confectioner's sugar if desired. Store in airtight containers.
]]></description>
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   <title><![CDATA[Recipe: Mohn Candy]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/mohn-candy/470/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:25:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/mohn-candy/470/index.html</guid>
   <description><![CDATA[ In a saucepan, combine the sugar, honey, tahini, and poppy seeds. Stirring constantly, cook the mixture over a low heat until thick, about 30 minutes. Add the nuts and stir well. 

Wet a wooden board and pour the mixture onto it. Pat down the mixture with your hands (careful its hot) or a wet spatula until the candy is about 1/2 inch thick. Let cool. Slice with a wet knife into diamond shape pieces.

Makes 30 to 40 candies. This is a delicious nutty candy recipe traditional for Jewish holidays
]]></description>
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   <title><![CDATA[Recipe: Candy Strawberries]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/candy-strawberries/469/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:20:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/candy-strawberries/469/index.html</guid>
   <description><![CDATA[ Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour.  Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.
]]></description>
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   <title><![CDATA[Recipe: Christmas Wreaths]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-wreaths/468/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:19:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-wreaths/468/index.html</guid>
   <description><![CDATA[ Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes. 

Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Makes 1 1/2 dozen.
]]></description>
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   <title><![CDATA[Recipe: Golden Apple Oatmeal]]></title>
   <link>http://freerecipes.eu/free-recipe/breakfast-recipes/golden-apple-oatmeal/467/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:15:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/breakfast-recipes/golden-apple-oatmeal/467/index.html</guid>
   <description><![CDATA[ Combine apples, juice, water and seasonings; bring to boil. Stir in rolled oats; cook 1 minute. Cover and let stand several minutes before serving. Makes a 1 C serving]]></description>
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   <title><![CDATA[Recipe: Amish Chicken Noodle Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-chicken-noodle-soup/466/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:12:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-chicken-noodle-soup/466/index.html</guid>
   <description><![CDATA[ Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.
]]></description>
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   <title><![CDATA[Recipe: Amish Baked Chicken]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-baked-chicken/465/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:11:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-baked-chicken/465/index.html</guid>
   <description><![CDATA[ Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture. In a cake pan, melt the butter. Place the chicken parts in the pan, but do not crowd them. 

Bake the chicken at 350 degrees for 1 1/2 to 2 hours or until done.
]]></description>
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   <title><![CDATA[Recipe: Poor Man's Steak - Amish Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/poor-man-s-steak--amish-recipe/464/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:07:15 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/poor-man-s-steak--amish-recipe/464/index.html</guid>
   <description><![CDATA[ Mix well and press onto cookie sheet. Chill overnight to set. Cut in squares, roll in flour and brown both sides. Place in baking dish. Pour soup over meat mixture. 

Bake at 350 degrees for 1 hour.
]]></description>
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   <title><![CDATA[Recipe: Pennsylvania Dutch Amish Dessert]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/pennsylvania-dutch-amish-dessert/463/index.html</link>
   <pubDate>Sun, 1 Nov 2009 13:46:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/pennsylvania-dutch-amish-dessert/463/index.html</guid>
   <description><![CDATA[ Mix together in mixmaster, put in greased 9 inch glass pie pan. Bake at 340 degrees 35 minutes. Let set for 10 minutes then add topping. Mix topping ingredients in mixmaster and put on top and bake at 340 degrees for 10 minutes.

Cool and refrigerate. May be served topped with strawberries or raspberries
]]></description>
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   <title><![CDATA[Recipe: Amish Friendship Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-friendship-bread/462/index.html</link>
   <pubDate>Sun, 1 Nov 2009 13:43:53 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-friendship-bread/462/index.html</guid>
   <description><![CDATA[ Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350 degrees for 1 hour or until dry.
]]></description>
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   <title><![CDATA[Recipe: Halloween Green Eggs]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-green-eggs/461/index.html</link>
   <pubDate>Fri, 30 Oct 2009 15:34:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-green-eggs/461/index.html</guid>
   <description><![CDATA[ Place parsley, bell pepper, relish, herbs, salt, pepper and egg whites in food processor fitted with metal chopping blade. Cover and pulse until bell pepper is finely minced. Add turkey and plain oatmeal; pulse 2 or 3 times, until just mixed. Chill mixture 15 minutes.

Preheat oven to 325°F. Use a tablespoon to form oval, egg-shaped meatballs (about 1.5 ounces per egg.) Heat olive oil in nonstick skillet over medium heat. Brown meatballs on all sides and place on nonstick baking sheet,

Bake 10 to 15 minutes, or until juices run clear. Serve warm with dipping sauce. Makes 16 eggs 

Tomato Dipping Sauce:
Blend all ingredients in small saucepan and cook over low heat until just simmering. Remove from heat and serve.]]></description>
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   <title><![CDATA[Recipe: Halloween Monster Sandwiches ]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-monster-sandwiches-/460/index.html</link>
   <pubDate>Fri, 30 Oct 2009 15:17:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-monster-sandwiches-/460/index.html</guid>
   <description><![CDATA[ Preheat oven to 350°F. Place 6 breadsticks on ungreased baking sheets. Spread with mustard, Divide ham strips evenly among breadsticks and place over mustard. Repeat with cheese. Top with 6 remaining breadsticks, Gently stretch top dough over filling; press
together to seal.

Score knuckle and nail lines into each sandwich using sharp knife. Do not cut completely through dough.Tint egg yolk with food coloring as desired. Paint nail with egg yolk mixture.

Bake on lower oven rack 12 to 13 minutes, or just until lightly golden. Let cool slightly. Serve warm.

Makes 6 servings
]]></description>
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   <title><![CDATA[Recipe: Halloween Mysterious Chocolate Mint Cooler]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-mysterious-chocolate-mint-cooler/459/index.html</link>
   <pubDate>Fri, 30 Oct 2009 15:09:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-mysterious-chocolate-mint-cooler/459/index.html</guid>
   <description><![CDATA[ Combine milk, chocolate syrup and peppermint extract in small pitcher; stir until well blended. Fill 2 glasses with crushed ice. Pour chocolate mint mixture over ice. Top with whipped topping and mint leaves.

Makes 2 (10-ounce) servings
]]></description>
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   <title><![CDATA[Recipe: Halloween Popcorn Hands]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-popcorn-hands/458/index.html</link>
   <pubDate>Fri, 30 Oct 2009 14:54:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-popcorn-hands/458/index.html</guid>
   <description><![CDATA[ 1. Fill clear plastic kitchen gloves with popped popcorn.
2. Tie at wrist with orange yarn.
3. Put spider ring on one finger of glove filled with popcorn. You can also mix popcorn with candy
corn, placing candy corn in fingers to resemble fingernails.
]]></description>
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   <title><![CDATA[Recipe: Halloween Whipped Shortbread]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-whipped-shortbread/457/index.html</link>
   <pubDate>Fri, 30 Oct 2009 14:48:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-whipped-shortbread/457/index.html</guid>
   <description><![CDATA[ 1. Preheat oven to 350F degrees.
2. Beat butter until fluffy.
3. Beat in cornstarch and sugar, then blend in flour.
4. Form dough into walnut-sized balls and roll in colored sprinkles.
5. Place on ungreased cookie sheet and flatten slightly with fingers or bottom of glass.
6. Bake at 350F degrees for 12 minutes, but not until brown.
]]></description>
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   <title><![CDATA[Recipe: Halloween  Licorice Caramels]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-licorice-caramels/455/index.html</link>
   <pubDate>Thu, 29 Oct 2009 16:50:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-licorice-caramels/455/index.html</guid>
   <description><![CDATA[ 1. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan.
2. Butter the foil, set aside.
3. In a heavy 3 quart saucepan, melt the butter over low heat.
4. Add the sugar, sweetened condensed milk, corn syrup, and salt, mix well.
5. Carefully clip a candy thermometer to side of the pan.
6. Cook over medium heat, stirring frequently, till candy thermometer registers 244F, firm-ball stage.
7. The mixture should boil at a moderate, steady rate over entire surface.
8. Reaching firm-ball stage should take 15 to 20 minutes (mixture scorches easily).
9. Remove from heat, remove candy thermometer from saucepan.
10. Add anise extract and coloring, stir to mix.
11. Quickly pour candy, without scraping, into the buttered-foil-lined pan.
12. Cool for several hours or till firm.
13. Use foil to lift candy out of pan onto cutting board. Peel foil away, discard.
14. With a buttered sharp knife, cut immediately into 1-inch squares, wrap individually in waxed paper. Makes 81 pieces (about 2-3/4 pounds).
15. To wrap caramels: Tear off 6-inch strips of waxed paper, cut each strip into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper, fold flaps under. Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped.

Notes
· A mild, unbelievably delicious licorice flavor. You'll find black and red paste for coloring these candies in specialty and cake-decorating stores.
· The black caramels make great Halloween treats.
]]></description>
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   <title><![CDATA[Recipe: Flesh Colored Jello for Halloween]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/flesh-colored-jello-for-halloween/454/index.html</link>
   <pubDate>Thu, 29 Oct 2009 16:42:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/flesh-colored-jello-for-halloween/454/index.html</guid>
   <description><![CDATA[ 1. Spray or coat your mold so the gelatin doesn't stick.
2. Put flavored gelatin in a large bowl and add the boiling water; stir until completely dissolved (about 3 minutes).
3. Stir in cold water, then stir in skimmed milk for 2 minutes.
4. Add a few drops of green food coloring to darken.
5. Pour gelatin mixture into your mold, refrigerate overnight and enjoy!!
]]></description>
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   <title><![CDATA[Recipe: Halloween Magic]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-magic/453/index.html</link>
   <pubDate>Thu, 29 Oct 2009 16:34:50 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-magic/453/index.html</guid>
   <description><![CDATA[ 1. You will require 20 cm (8 inch) round deep cake tin, greased and base lined 2 greaseproof paper piping bags, as well as waxed paper.
2. Preheat oven to 325F degrees.
3. Melt the chocolate for the cake.
4. Cream the butter and sugar, stir in the egg yolks and melted chocolate.
5. Sift all the dry ingredients together and fold them into the mixture, followed by the peel and milk, mixing well.
6. Whisk the egg whites until stiff and fold them in before turning the mixture into the prepared tin, leveling it carefully.
7. Bake in a warm oven (1600C / 3250F / Gas Mark 3) for 1 to 1.25 hours until well risen and cooked.
8. Turn out and cool on a wire tray.
9. Make the cats in advance. Melt 100g chocolate carefully in a small bowl over hot water (or in a microwave oven).
10. Draw or trace one or several cat outlines about 6 cm (2.25 inches) high onto a piece of white paper.
11. Place waxed paper on top of the drawing, waxed side upwards.
12. Fill the piping bag with melted chocolate, cut off the tip then pipe the cat outlines and fill in the centres.
13. Press two red sugar ball eyes in position and cut up small pieces of cherry for noses, adding liquorice for whiskers and tails.
14. Leave the cats to harden for between 1-2 hours, then carefully peel them off the paper.
15. To complete, slice the cake horizontally through the middle and sandwich it back together with half the lemon curd.
16. Beat the remaining curd into the plain butter icing with the mixed spice and enough yellow colouring to make a rich colour.
17. Spread this icing all over the cake, making it as smooth as possible.
18. Trace a suitable witch's outline, first on to a piece of paper and then carefully mark the outline on the icing at the centre of the cake.
19. Melt the chocolate, fill the piping bag with it and cut off the tip.
20. Follow the marked outline with chocolate, filling in the hair, feet and other suitable features.
21. Pipe star and moon shapes on to the waxed paper, shiny side up, and fill them in with more chocolate.
22. Leave the chocolate to dry completely before peeling the shapes off the paper and placing them on the cake.
23. Make a broomstick of Flakes and arrange a thin piece on top as the hat brim.
24. Fill in the witch with crumbled Flake.
25. Lift the cake on to a brightly coloured plate before standing the chocolate cats around the edge.
26. The ones at the back can be made to peep over the top, depending on where the cake is placed on the table. 

Tip: If the chocolate hardens in the bag while you make up the cats or complete the decoration, put the bag in a warm place to melt the chocolate again.
]]></description>
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   <title><![CDATA[Recipe: Halloween Eyeballs]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-eyeballs/452/index.html</link>
   <pubDate>Thu, 29 Oct 2009 16:23:50 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-eyeballs/452/index.html</guid>
   <description><![CDATA[ Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape into small 1 inch balls and refrigerate on waxed paper for half an hour. Melt the white chocolate (you can use a microwave for this). With a toothpick, dip the “eyeballs” into the chocolate, covering all but a small circle on the top. 

Let cool on waxed paper. ]]></description>
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   <title><![CDATA[Recipe: Halloween Witches’ Fingers]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-witchesa--fingers/451/index.html</link>
   <pubDate>Wed, 28 Oct 2009 16:43:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-witchesa--fingers/451/index.html</guid>
   <description><![CDATA[ Grease a baking sheet with the oil and set aside. Cut the chicken breasts part way to create five fingers (the uncut part being the palm of the hand). Dust the chicken in flour, dip in the egg and coat in the breadcrumbs. Place on the baking sheet (or you can use a pan and the stove top) and bake until each side is golden and cooked through. To serve arrange the chicken on the shredded lettuce. At the tip of each finger garnish with a olive 1/2 with cut side down. Now you have witches’ fingers!]]></description>
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   <title><![CDATA[Recipe: Halloween Skeleton Bone Biscuits]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-skeleton-bone-biscuits/450/index.html</link>
   <pubDate>Wed, 28 Oct 2009 16:31:03 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-skeleton-bone-biscuits/450/index.html</guid>
   <description><![CDATA[ With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly blended. Cover and chill until firm enough to handle, at least an hour or up to a day. Lightly flour your hands and pinch off a three-tablespoon size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch long rope. Cut rope in half; roll each half out again to 8 inches. Fold an inch of each end back onto rope and pinch ends to make bone shapes. Repeat to shape all the dough. Place bones an inch apart on a buttered and flour-dusted baking sheets. Bake in a 325F for about 20 minutes oven until cookies are lightly browned on bottoms.]]></description>
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   <title><![CDATA[Recipe: Halloween Dinner In a Pumpkin]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-dinner-in-a-pumpkin/449/index.html</link>
   <pubDate>Tue, 27 Oct 2009 16:46:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-dinner-in-a-pumpkin/449/index.html</guid>
   <description><![CDATA[ Spoon mixture into pumpkin. Replace pumpkin 'lid' and place filled pumpkin on greased cookie sheet. Bake at 375* for 1-1½ hours, until pumpkin is tender. 

To serve, spoon some of meat and pumpkin on plate....great with a tossed salad and crusty bread!
]]></description>
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   <title><![CDATA[Recipe: Halloween Monster Meatloaf]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-monster-meatloaf/448/index.html</link>
   <pubDate>Tue, 27 Oct 2009 16:35:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-monster-meatloaf/448/index.html</guid>
   <description><![CDATA[ Preheat oven to 375F. Saute mushrooms and onion in a heavy nonstick skillet over medium low heat 4-5 minutes, or until onion is tender. Remove from heat (drain off any excess oil) and stir in spinach, 1/4 cup mozzarella cheese and Parmesan cheese. Combine turkey and next 4 ingredients in a bowl. Season with salt and pepper to taste. Mix lightly but thoroughly. 

To form the monster corpse, in an ungreased baking pan, sculpt 2/3 of meat mixture into a body. Make a deep indentation down center of torso and fill with spinach mixture. Top with remaining meat mixture, sealing edges to completely cover filling. Make eyes on the monster by using the olives. Use corn to make teeth and a pimento from an olive to make a tongue. Pour spaghetti sauce around body and bake 45-50 minutes or until cooked through. Sprinkle torso with remaining 1/4 cup mozzarella cheese and return to oven 1-2 minutes or until cheese is melted. 

After baking, you may stick a knife into the monster’s torso for effect if you like. Let stand 5 minutes before slicing. ]]></description>
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   <title><![CDATA[Recipe: Halloween Witches Broomsticks]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-witches-broomsticks/447/index.html</link>
   <pubDate>Tue, 27 Oct 2009 16:26:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-witches-broomsticks/447/index.html</guid>
   <description><![CDATA[ Preheat oven to 350°F, Lightly grease baking sheet.

Cut bread dough into 8 equal pieces; roll each piece into 10-inch length. Fold top 1/4 of dough down, leaving 3 inches at bottom.Twist doubled top 2/3 portion to form broom handle. Cut bottom part into 5 to 6 lengthwise strips to form bristles of broom. Place shaped dough pieces on prepared baking sheet, about 2 inches apart

Beat together egg yolk and water with fork; brush evenly onto dough. Combine cheese and oregano in small bowl; sprinkle evenly onto bottom portions of brooms. Bake 15 to 20 minutes or until golden brown. Remove to wire rack; coo! slightly. Cut licorice evenly into 8 lengths; wrap around bottoms of brooms to "tie" bristles. 

Makes 8 servings
]]></description>
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   <title><![CDATA[Recipe: Halloween Pumpkin-Shaped Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-shaped-cake/446/index.html</link>
   <pubDate>Tue, 27 Oct 2009 16:10:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-shaped-cake/446/index.html</guid>
   <description><![CDATA[ 1. Prepare two cakes in bundt pans, plus one cupcake.
2. Cool completely.
3. Color most of the frosting a deep orange, reserving about 1/2 cup, which should be colored black (or you may use dark chocolate fudge frosting), also reserving a couple of tablespoons to tint green and frost the cupcake.
4. Place one bundt cake upside down (rounded side on the bottom) on cake plate; frost top only.
5. Place second bundt cake flat-side down on top of first cake.
6. Frost entire cake with orange frosting, making up and down motions with spatula to simulate pumpkin.
7. Insert green frosted cupcake in the middle of the top of the bundt cake to make the stem.
8. Use black frosting to make eyes, nose, mouth, etc. Black rope licorice may also be used.
9. You can use leftover chocolate crumbs, chocolate jimmies or crushed chocolate cookies to sprinkle around the cake on the platter to resemble soil.
]]></description>
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   <title><![CDATA[Recipe: Halloween Candy Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-candy-cake/445/index.html</link>
   <pubDate>Tue, 27 Oct 2009 15:59:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-candy-cake/445/index.html</guid>
   <description><![CDATA[ Cake
1. Preheat oven to 375F degrees.
2. Butter and flour two 9-inch round cake pans.
3. Grind nuts and 3/4 cup flour in processor until fine.
4. Using mixer, beat eggs, yolks, sugar and vanilla in large bowl until mixture whitens and triples in volume.
5. Fold in nut mixture.
6. Divide batter between prepared pans and smooth tops.
7. Bake until toothpick inserted in center comes out clean, about 20 minutes.
8. Cool cakes in pans on rack.

Filling and Topping
1. Blend peanut butter, butter and sugar in processor until smooth.
2. With machine running, add cream through feed tube and blend until mixture is light and fluffy.
3. Invert cakes onto work surface.
4. Using serrated knife, cut each cake into 2 layers.
5. Place 1 cake layer on platter, cut side up.
6. Spread with 1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups.
7. Top with second cake layer, cut side down.
8. Continue layering with remaining filling, peanut butter cups and cake, ending with cake, cut side down.
9. For topping, beat cream, sugar and vanilla in large bowl until almost stiff. Transfer 1/2 cup to small bowl and reserve for garnish.
10. Spread remaining whipped cream over top and sides of cake.
11. Press nuts around base of cake forming a 1.5-inch high border.
12. Cover top of cake with Butterfingers leaving 1/2-inch border.
13. Spoon reserved whipped cream into pastry bag fitted with medium star tip; pipe stars around top edge.
14. Garnish with Reese's Pieces.
]]></description>
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   <title><![CDATA[Recipe: Halloween Brain Hemmorage]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-brain-hemmorage/444/index.html</link>
   <pubDate>Tue, 27 Oct 2009 15:51:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-brain-hemmorage/444/index.html</guid>
   <description><![CDATA[ 1. First, pour the peach schnapps into a serving glass.
2. Then, slowly pour the Irish Creme. Do not mix! The Creme will clump together and settle at the bottom of the schnapps.
3. Pour the grenadine over the Creme for a completely disgusting looking, yet thoroughly tasty party drink!
]]></description>
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   <title><![CDATA[Recipe: Halloween Magic Potion]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-magic-potion/443/index.html</link>
   <pubDate>Tue, 27 Oct 2009 15:44:38 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-magic-potion/443/index.html</guid>
   <description><![CDATA[ 1. Prepare Creepy Crawler Ice ring (recipe below).
2. Pour boiling water over Jell-o in heatproof punch bowl; stir until Jell-o dissolves.
3. Stir in cold water.
4. Add lemon-lime beverage and sugar; stir well (mixture will foam for several minutes).
5. Unmold ice ring by dipping bottom of mold briefly into hot water.
6. Float ice ring in punch.
7. Serve cups of punch garnished with additional gummy worms, if desired (makes 10 servings, 8 ounces each).

Creepy Crawler Ice Ring
1. Arrange gummy worms in bottom of 5-cup ring mold; fill mold with thirst quencher beverage.
2. Freeze until solid, 8 hours or overnight.
]]></description>
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   <title><![CDATA[Recipe: Spider Eyes Halloween Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/spider-eyes-halloween-cookies/442/index.html</link>
   <pubDate>Tue, 27 Oct 2009 15:38:38 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/spider-eyes-halloween-cookies/442/index.html</guid>
   <description><![CDATA[ 1. Preheat oven to 375F degrees.
2. In a large mixing bowl, cream margarine and sugars.
3. Add egg and vanilla extract, and beat.
4. In another bowl combine flour, cocoa powder, baking soda and oats. Add this mixture to the sugar mixture and combine thoroughly.
5. Pour the Cocoa Puffs into a separate bowl.
6. Take the dough, a tablespoonful at a time, and form it into balls.
7. Press each ball firmly into the Cocoa Puffs, so that the cereal sticks to the dough on one side of the ball.
8. Poke additional cereal into any bare spots.
9. Place the balls 1 inch apart on an ungreased cookie sheet, and flatten them slightly.
10. Bake for 9 minutes.
11. Cool on wire racks. Makes about 2 1/2 dozen large cookies.
]]></description>
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   <title><![CDATA[Recipe: Halloween Cheese Blob with Green Bat Chips]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-cheese-blob-with-green-bat-chips/441/index.html</link>
   <pubDate>Tue, 27 Oct 2009 15:32:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-cheese-blob-with-green-bat-chips/441/index.html</guid>
   <description><![CDATA[ 1. Pre-heat oven to 400°
2. Mix Cream Cheese and Sour Cream together and then carefully fold in the Cheddar Cheese. Place in serving dish, cover and chill in refrigerator.
3. Cut bat shapes from the Green Spinach Wraps with the Cookie Cutter.
4. Arrange bat shapes on cookie sheets and brush with olive oil.
5. Bake each sheet between 6-8 minutes, being careful not to bake too long.
6. Serve chips arranged around cheese ball.

Cheese balls will take on many flavors with the simplest of variations. Try adding onion, garlic, dried fruits, etc.
]]></description>
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   <title><![CDATA[Recipe: Halloween Red Hot Cauldron Cakes]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-red-hot-cauldron-cakes/440/index.html</link>
   <pubDate>Tue, 27 Oct 2009 15:25:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-red-hot-cauldron-cakes/440/index.html</guid>
   <description><![CDATA[ 1. Pre-heat oven to 350° and prepare 12 silicon muffin cups with non-stick cooking spray (do not attempt to use an un-lined muffin pan, please!).
2. Sift together dry ingredients into a medium sized bowl and then pour melted Butter over these ingredients, mixing until smooth. Add Vanilla and Eggs and stir till mixture looks creamy. Finally, mix in the Flour.
3. Arrange 10 “Red Hots” in the bottom of each muffin cup and then scoop ‘just shy of’ 1/4 C of the batter over the “Red Hots” in each cup. The “Red Hots”уill form a ‘flaming’ candy crust under each single serving ‘cauldron cake.’
4. Bake at 350° for 30-35 minutes. Do not open the oven before 30 minutes or your dessert will fall. Let cool until firm enough to remove from muffin cups.
]]></description>
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   <title><![CDATA[Recipe: Aquarium Jello for Halloween]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/aquarium-jello-for-halloween/439/index.html</link>
   <pubDate>Mon, 26 Oct 2009 17:05:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/aquarium-jello-for-halloween/439/index.html</guid>
   <description><![CDATA[ Make the Jello according to package directions, adding in the Knox packets as well duirng the dissolve phase. Pour into individual cups or one new, clean fish bowl.

After the Jello has set in the fridge for about a half hour or so (check it for consistency), add gummy fish, sharks, Life Savers, shells, etc., and make an Alcoholic Aquarium.
]]></description>
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   <title><![CDATA[Recipe: Halloween Pumpkin Oat Pancakes]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-oat-pancakes/438/index.html</link>
   <pubDate>Mon, 26 Oct 2009 16:57:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-oat-pancakes/438/index.html</guid>
   <description><![CDATA[ 1. In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon.
2. Combine milk, egg, pumpkin and oil in separate bowl; stir into dry ingredients just until moistened.
3. Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes.
4. Cook until second side is golden brown. Decorate with chocolate chips and raisins if desired.

Makes 10-12 pancakes
]]></description>
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   <title><![CDATA[Recipe: Halloween Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-soup/437/index.html</link>
   <pubDate>Mon, 26 Oct 2009 16:48:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-soup/437/index.html</guid>
   <description><![CDATA[ 1. Rinse and soak beans for 6 hours or overnight.
2. Drain beans and empty into a large soup pot.
3. Add enough water to cover the beans by 2 to 3 inches.
4. Bring to a boil and then skim off any foam that rises to the surface.
5. Add garlic and onion.
6. Lower heat and cook until onions are soft, about 15 minutes.
7. Next, add A-1 Sauce and salt and cayenne pepper to taste.
8. Cook for about 1 hour.
9. Add carrots and continue cooking for another 30 minutes.
10. Garnish with cilantro, if desired, before serving.
]]></description>
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   <title><![CDATA[Recipe: Deviled Egg Halloween Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/deviled-egg-halloween-recipe/436/index.html</link>
   <pubDate>Mon, 26 Oct 2009 16:41:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/deviled-egg-halloween-recipe/436/index.html</guid>
   <description><![CDATA[ 1. Slice the eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt.
3. Evenly fill the egg whites.
4. Slice the olives in half crosswise and press one half, flat side down, on top of each deviled egg. Serve immediately or chill until ready to serve.
]]></description>
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   <title><![CDATA[Recipe: Halloween Pumpkin Spice Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-spice-cookies/435/index.html</link>
   <pubDate>Mon, 26 Oct 2009 16:26:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-spice-cookies/435/index.html</guid>
   <description><![CDATA[ 1. Preheat oven 300 F.
2. In med bowl combine flour, soda, salt, and pumpkin pie spice.
3. Mix well with wire whisk.
4. Set aside.
5. In large bowl blend sugars with mixer set at med speed.
6. Add butter and beat to form a grainy paste.
7. Scrape sides of bowl, then add egg, pumpkin, and vanilla.
8. Beat at med speed until light and fluffy.
9. Add flour mixture, raisins, and walnuts.
10. Blend at low speed just until combined.
11. Do not overmix.
12. Drop by rounded spoonfuls onto ungreased cookie sheets, 1 1/2" apart.
13. Bake 22-24 minutes until cookies are slightly browned along edges.
14. Immediately transfer cookies to a cool surface.
]]></description>
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   <title><![CDATA[Recipe: Hypnotic Halloween Apple Cheese Pinwheels]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/hypnotic-halloween-apple-cheese-pinwheels/434/index.html</link>
   <pubDate>Mon, 26 Oct 2009 16:14:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/hypnotic-halloween-apple-cheese-pinwheels/434/index.html</guid>
   <description><![CDATA[ 1. Using a food processor, dice the Dried Apples until they are in 1/4-inch chunks.
2. Add Cream Cheese and continue processing until well mixed together.
3. Spread mixture onto Wraps, covering entire surface.
4. If you’d like to add some sweetness, sprinkle on Cinnamon Sugar, making sure you only dust the surface lightly. Tamp the Sugar into the mixture.
5. Roll wraps up and cut into 1/4-inch pinwheels and arrange on a serving plate.
6. Serve immediately or cover and refrigerate until time to serve.
]]></description>
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   <title><![CDATA[Recipe: Halloween Skull on a Stick]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-skull-on-a-stick/433/index.html</link>
   <pubDate>Mon, 26 Oct 2009 16:07:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-skull-on-a-stick/433/index.html</guid>
   <description><![CDATA[ 1. Prepare sugar cookies in Halloween shapes according to your Sugar Cookie recipe’s directions. Cookies might need to be baked a little longer than usual to become crisp (1-2 minutes). Remove from pan and cool on rack. 
2. Melt Almond Bark in a microwavable bowl according to labeled instructions.
3. Lay the flat side of a cookie in Almond bark, flip over and coat the other side, then lay on wax paper and place a Mini Craft Stick (half on and half off) the bottom of the cookie. Repeat the process with another cookie, laying it on top of the first. Press Various Small
Candies into the Almond Bark to make face.
4. Repeat step 3 until you run out of Almond Bark.
5. This way you can prepare  “Skull on a Stick” or “Ghost on a Stick” or “Whatever-You-Want on a Stick” or Halloween party
]]></description>
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   <title><![CDATA[Recipe: Halloween Red Eyes are Watching]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-red-eyes-are-watching/432/index.html</link>
   <pubDate>Mon, 26 Oct 2009 15:57:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-red-eyes-are-watching/432/index.html</guid>
   <description><![CDATA[ 1. Arrange halved Cherry Tomatoes.
2. Top each 1/2 tsp of Sour Cream.
3. Place an Olive Slice on top
]]></description>
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   <title><![CDATA[Recipe: Halloween Blue Moon Corn Muffins]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-blue-moon-corn-muffins/431/index.html</link>
   <pubDate>Mon, 26 Oct 2009 15:50:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-blue-moon-corn-muffins/431/index.html</guid>
   <description><![CDATA[ 1. Preheat oven to 400° &amp; prepare 12 muffin cups with non-stick spray.
2. In a large bowl, cream Butter, Sugar, Honey, Eggs and Salt. Mix in dry ingredients. Stir in Milk and Hominy (or corn). Spoon into muffin cups.
3. Bake for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
]]></description>
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   <title><![CDATA[Recipe: Goblin’s Horns for Halloween Morns]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/goblina-s-horns-for-halloween-morns/430/index.html</link>
   <pubDate>Mon, 26 Oct 2009 15:38:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/goblina-s-horns-for-halloween-morns/430/index.html</guid>
   <description><![CDATA[ 1. Pre-heat oven to 400°F
2. Cut stems off Peppers (seed if desired), dice Onion and sauté in Olive Oil until crisp-tender.
3. Spread Peppers, Onion and Mushrooms evenly in a 9x13” baking dish prepared with non-stick spray.
4. Beat Eggs, Milk, Salt, Pepper and Mustard (if desired). Pour this mixture over the vegetables.
5. Bake until eggs are mostly set, about 25 minutes, and sprinkle on the Cheese. Turn the oven on broil, maximum setting. Watch closely, until cheese is melted and then remove from oven and serve.

 Serve with bacon or sausage and stewed or fresh tomatoes.
]]></description>
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   <title><![CDATA[Recipe: Halloween Pumpkin Seed Party Mix]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-seed-party-mix/429/index.html</link>
   <pubDate>Mon, 26 Oct 2009 15:29:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-seed-party-mix/429/index.html</guid>
   <description><![CDATA[ 1. Melt Almond Bark in a large microwavable bowl, according to the packages instructions.
2. Stir in Pumpkin Seeds.
3. Toss in Chex Traditional Party Mix.
4. Spread mixture on wax paper and let harden.
5. Break into clumps and serve.
]]></description>
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   <title><![CDATA[Recipe: The Green Brain Halloween Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/the-green-brain-halloween-recipe/428/index.html</link>
   <pubDate>Mon, 26 Oct 2009 14:56:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/the-green-brain-halloween-recipe/428/index.html</guid>
   <description><![CDATA[ 1. In a small bowl combine gelatin and boiling water and stir until gelatin is completely dissolved. Let cool until liquid becomes syrupy.
2. Add remaining ingredients and stir until mixed uniformly.
3. Spray Brain Mold with nonstick cooking spray.
4. Pour mixture into the mold. It is all right if it doesn’t fill it entirely, but for a larger brain you may double the recipe and pour leftover gelatin mixture into hand molds (also available from Oriental Trading).
5. Refrigerate until firmly set.
6. Float mold in hot water for a few seconds.
7. Carefully turn mold out onto platter of lettuce leaves.

This goes well with almost any spooky dinner or party spread. Maintain “The Green Brain” effect longer: slice and serve with a pie server
instead of a spoon.

]]></description>
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   <title><![CDATA[Recipe: Halloween Pumpkin Chill-ee Bowls]]></title>
   <link>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-chill-ee-bowls/427/index.html</link>
   <pubDate>Mon, 26 Oct 2009 14:50:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/halloween-recipes/halloween-pumpkin-chill-ee-bowls/427/index.html</guid>
   <description><![CDATA[ 1. Pre-heat oven to 400°
2. Optional: Carve skin-deep designs in your pumpkins using a special pumpkin tool, a linoleum print knife or wood carving tool (available at art/craft stores).
3. Cut a round or jagged jack-o-lantern lid in each pumpkin and clean the seeds and pulp out (this is the hardest part and takes some time, however, assembling the remaining ingredients takes just a minute).
4. Layer 1/3 of each of the remaining ingredients (Brown Rice, Frozen Corn, Dehydrated Onion, Salt, Water, Favorite Chili) into each pumpkin and put the lid back in place.
5. Bake on a cookie sheet at 400° for 1 Hour.
6. Serve with corn bread muffins with honey butter 
]]></description>
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   <title><![CDATA[Recipe: Mini Apple Charlottes]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/mini-apple-charlottes/426/index.html</link>
   <pubDate>Sun, 25 Oct 2009 18:28:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/mini-apple-charlottes/426/index.html</guid>
   <description><![CDATA[ Preheat oven to 350°. Lightly grease 8 ramekins. Mix the apples with the sugar, cloves, lemon peel, orange juice and liquor. Set aside. Toss the breadcrumbs with the melted margarine. Fill the ramekins with 5 alternating layers of apples and crumbs, starting and ending with the breadcrumbs. Press down on the layers as you fill the ramekin. Cover and bake for 20 minutes. Uncover and bake for 10 more minutes or until the crumbs are browned and the apples are tender. Serve warm.

** For Passover combine 3 cups of cake meal, 1 Tbsp. vanilla, 1 stick margarine and 1/2 cup sugar. Bake for 30 minutes. Remove and let cool. When cooled, crumble and use.]]></description>
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   <title><![CDATA[Recipe: Turkey Drumsticks, Osso-Buco Style]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-drumsticks-osso-buco-style/425/index.html</link>
   <pubDate>Sun, 25 Oct 2009 18:22:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-drumsticks-osso-buco-style/425/index.html</guid>
   <description><![CDATA[ In a saucepan, heat the oil over medium-high heat until hot. Add the drumsticks; sprinkle with salt and pepper and cook 8 to 10
minutes or until well browned all over, turning occasionally. Transfer drumsticks to plate. Discard all but 1 Tbsp. of fat in
saucepan. Reduce heat to medium to low; add the carrots, celery and onion and cook for 8 minutes or until vegetables are
golden brown, stirring occasionally. Place 1/2 tsp. garlic in small bowl and reserve.

To vegetables in pot add the Italian seasoning, bay leaf and remaining garlic. Cook for 1 minute. Stir in broth and tomatoes with their puree, breaking up the tomatoes with a spoon. Return drumsticks to the pot and heat to boiling over high heat. Reduce heat to low; cover and simmer for 1 1/2 hours or until drumsticks are fork-tender, turning occasionally.

Meanwhile, prepare the rice as label directs. Keep warm. Into bowl with reserved garlic, stir parsley and lemon peel; set aside until ready to serve. To serve, discard bay leaf. With tongs, transfer drumsticks to cutting board. Cut meat from bones into bite size pieces; place on large platter; discard bones. Spoon sauce over meat; sprinkle with parsley mixture. 

Serve with rice.]]></description>
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   <title><![CDATA[Recipe: Apple Pancakes With Spicy Yogurt and Cider Syrup]]></title>
   <link>http://freerecipes.eu/free-recipe/breakfast-recipes/apple-pancakes-with-spicy-yogurt-and-cider-syrup/424/index.html</link>
   <pubDate>Sun, 25 Oct 2009 18:01:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/breakfast-recipes/apple-pancakes-with-spicy-yogurt-and-cider-syrup/424/index.html</guid>
   <description><![CDATA[ Start by making the syrup; pour the cider in a pot that is large enough to be no more than half filled. Place the pan over high heat, and bring to a boil. Reduce the heat to medium, very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside. (Syrup can be made in advance. Keeps for about one week in the refrigerator. Warm or bring to room temperature before serving.) 

Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons applesauce. Refrigerate until ready to serve. In a large bowl, combine milk, eggs, and 6 tablespoons applesauce. Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick add a little water. Heat a large non-stick skillet or griddle over medium heat. When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake. 

Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook. Place on a platter and keep pancakes and 4 serving plates warm in a heated oven. To serve; fan (slightly overlap) 5 pancakes on a warm plate. Drizzle Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced Yogurt, garnish with an additional sprinkle of cinnamon. Yield 4 servings. ]]></description>
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   <title><![CDATA[Recipe: Easy Breakfast Parfait]]></title>
   <link>http://freerecipes.eu/free-recipe/breakfast-recipes/easy-breakfast-parfait/423/index.html</link>
   <pubDate>Sun, 25 Oct 2009 17:56:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/breakfast-recipes/easy-breakfast-parfait/423/index.html</guid>
   <description><![CDATA[ Combine applesauce and 1 C of prunes. For each serving, in a 9 to 10 ounce stemmed goblet, layer 1/4 C cereal, 1/4 C yogurt, 1/2 C applesauce-prune mixture and another 1/4 C yogurt. Top with 2 T cereal and garnish with a prune. 

Serve immediately, or refrigerate up to 4 hours before serving. Makes 4 servings. ]]></description>
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   <title><![CDATA[Recipe: Swiss Muesli]]></title>
   <link>http://freerecipes.eu/free-recipe/breakfast-recipes/swiss-muesli/422/index.html</link>
   <pubDate>Sun, 25 Oct 2009 17:54:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/breakfast-recipes/swiss-muesli/422/index.html</guid>
   <description><![CDATA[ Combine oats, water, shredded apples, prunes, honey, lemon juice and cinnamon. Cover and refrigerate overnight. In the morning, spoon some of the muesli into a cereal bowl. Top with your choice of fresh fruits and nuts. 

Serve with a dollop of plain yogurt or milk, if desired. Muesli can be stored in covered container in refrigerator for several days. Makes 6 servings.]]></description>
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   <title><![CDATA[Recipe: A Red Chili Nightmare]]></title>
   <link>http://freerecipes.eu/free-recipe/chilli-recipes/a-red-chili-nightmare/421/index.html</link>
   <pubDate>Sun, 25 Oct 2009 16:22:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chilli-recipes/a-red-chili-nightmare/421/index.html</guid>
   <description><![CDATA[ Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.

Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over
medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check
occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.

Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook,
uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.
]]></description>
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   <title><![CDATA[Recipe: Chinese Fortune Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/chinese-fortune-cookies/420/index.html</link>
   <pubDate>Sun, 25 Oct 2009 16:17:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/chinese-fortune-cookies/420/index.html</guid>
   <description><![CDATA[ Pre-heat oven to 375 degrees. Put egg whites in a bowl,next add the sugar and salt and stir until the sugar has dissolved and the mixture is thick and shiny. Gradually beat butter into egg white mixture. Next stir in the flour and add almond extract. Using a measuring spoon, drop by teaspoonfuls, well apart, onto a greased or non-stick baking sheet. Bake only 1 sheet at a time for 7-8 minutes, or until the edges are lightly browned. 

Working quickly, place a message in the center of each cookie, and fold in half while still warm. Place the still-warm folded cookies in cool muffin tins to shape. Cool completely before storing. Makes about 60 cookies.
]]></description>
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   <title><![CDATA[Recipe: Chinese Barbecued Spareribs]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/chinese-barbecued-spareribs/419/index.html</link>
   <pubDate>Sun, 25 Oct 2009 16:13:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/chinese-barbecued-spareribs/419/index.html</guid>
   <description><![CDATA[ Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times. If you marinate
overnight, keep refrigerated, and allow to warm up before baking. Preheat oven to 350 degrees. Drain ribs, saving marinade. Place ribs
on rack in roasting pan. 

Bake at 325 degrees for 45 minutes, basting every 15 minutes. Turn up heat to 375 and finish undisturbed for 15 minutes, until slightly crusty. 

Serves 4.
]]></description>
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   <title><![CDATA[Recipe: Chicken Chow Mein Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/chicken-chow-mein-casserole/418/index.html</link>
   <pubDate>Sun, 25 Oct 2009 16:11:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/chicken-chow-mein-casserole/418/index.html</guid>
   <description><![CDATA[ In large skillet, sauté garlic, mushrooms and red pepper in 1-2 tbsp butter until soft. Add remaining ingredients except chow
mein noodles. Heat mixture throughly. Place into a 11x7 or 9x13 pan. Now, top with the chow mein noodles. 

Bake at 350 degrees for about 30 minutes or until bubbling.
]]></description>
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   <title><![CDATA[Recipe: Cranberry Pumpkin Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/cranberry-pumpkin-bread/417/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:58:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/cranberry-pumpkin-bread/417/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees.
In a large bowl, combine the canned pumpkin, granulated sugar, water, eggs,and the vegetable oil with a whisk until smooth. Sift the flour, salt, baking soda, cinnamon, ground ginger, ground cloves. Add to the wet mixture and stir until smooth. Stir in the
fresh cranberries and pour into the loaf pan.

Place the loaf pan on a baking sheet and put on the center rack of the oven. Bake for and an hour an a half. Remove from the oven and let cool for 20 minutes. Remove from the loaf pan and allow the bread to cool completely before serving because as it cools, it is still cooking slightly.
]]></description>
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   <title><![CDATA[Recipe: Lamb Chops Lancashire Hot Pot]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-chops-lancashire-hot-pot/416/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:39:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-chops-lancashire-hot-pot/416/index.html</guid>
   <description><![CDATA[ 1. Preheat the oven to 200 C
2. Melt the butter in a saucepan and cook the chopped vegetables with the garlic and rosemary for a few minutes until softened. Drain on any excess liquid and set aside.
3. Fry the chops in the same pan for 3-4 minutes on each side, until golden. Remove and drain.
4. Add the white wine to the pan and boil to reduce until almost dry. Add the stock, bring to a simmer and strain through a sieve.
5. Shape the potatoes into cylinders and slice them 3mm thick. Heat the fat or dripping in a pan and fry the potatoes until golden and just tender. Drain well.
6. Place the chops in a large, shallow casserole dish and spoon the vegetables over them. Season with salt and freshly ground black pepper.
7. Layer the potatoes on top of the vegetables, overlapping them like fish scales. Pour the gravy around and bring to a simmer. Transfer to the oven for 40-50 minutes.
8. Remove the chops with the vegetables and potatoes still on top. Bring the sauce to the boil, skimming on any impurities. It should be rich and dark, just thick enough to coat the back of a spoon.
9. Place the chops in hot bowls, pour the sauce around and sprinkle with chopped parsley.
]]></description>
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   <title><![CDATA[Recipe: Lamb and apricot hotpot]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-and-apricot-hotpot/415/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:32:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-and-apricot-hotpot/415/index.html</guid>
   <description><![CDATA[ 1. Heat oven to 180 C
2. Heat oil and fry onion slowly for 10 minutes. Add the thyme and bay leaves.
3. Arrange a third of the potatoes in the bottom of a deep ovenproof casserole
4. Put half the lamb on top, then half the onions and apricots
5. Cover with half the remaining potatoes, then repeat the layers ending with potatoes.
6. Pour the stock over, cover the dish and bake for 11/2 hours
7. Remove the lid and cook for a further 30 minutes to brown the potatoes.
]]></description>
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   <title><![CDATA[Recipe: Broccoli with orange-ginger dressing and walnuts]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/broccoli-with-orange-ginger-dressing-and-walnuts/414/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:27:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/broccoli-with-orange-ginger-dressing-and-walnuts/414/index.html</guid>
   <description><![CDATA[ 1. Process first seven ingredients in food processor, until dressing is smooth.
2. Gently toss steamed broccoli with dressing, scallions, and walnuts.
3. Adjust seasonings; serve hot or at room temperature.
]]></description>
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   <title><![CDATA[Recipe: Fruity Pork Curry]]></title>
   <link>http://freerecipes.eu/free-recipe/pork-recipes/fruity-pork-curry/413/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:20:53 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pork-recipes/fruity-pork-curry/413/index.html</guid>
   <description><![CDATA[ 1. Brown meat
2. Add onions, garlic and curry and saute
3. Add remaining ingredients and simmer for 11/2 hour or until tender
4. Thicken sauce with paste of our and water.
]]></description>
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   <title><![CDATA[Recipe: Peppery smoked salmon and avocado wraps]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/peppery-smoked-salmon-and-avocado-wraps/412/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:13:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/peppery-smoked-salmon-and-avocado-wraps/412/index.html</guid>
   <description><![CDATA[ 1. Warm the at breads in a dry frying pan - they will pop and speckled brown patches will appear.
2. Halve the avocado and remove the stone. Cut each half in half again (this makes peeling easier) then peel the avocado pieces and slice lengthways.
3. Arrange slices of smoked salmon, avocado, rocket and cress on the at breads. Grind over some black pepper, drizzle with lime juice and top with a small dollop of natural yogurt.
4. Sprinkle with dill. Roll up the at breads tightly, cut in half and eat straight away.
]]></description>
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   <title><![CDATA[Recipe: Potted Eggs with mushrooms]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/potted-eggs-with-mushrooms/411/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:07:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/potted-eggs-with-mushrooms/411/index.html</guid>
   <description><![CDATA[ 1. Butter 6 ramekins (or other small dishes) very well
2. Heat the butter in a pan and fry the garlic, mushrooms and leeks. Cook at high heat so
that the mixture does not become too liquid. Season with salt and pepper and drain o_
any liquid if necessary in a colander
3. Divide half the cream between the ramekin dishes
4. Divide the mushroom mixture between each dish and then sprinkle with the grated cheese
5. Break an egg on top.
6. Season the remaining cream with salt and pepper and pour over the eggs
7. Sprinkle the parmesan cheese on top
8. Place on a baking tray and bake at 180 C for 15 minutes, then allow to cool for two
minutes before serving.
]]></description>
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   <title><![CDATA[Recipe: Quick Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/casserole-recipes/quick-casserole/410/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:52:58 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/casserole-recipes/quick-casserole/410/index.html</guid>
   <description><![CDATA[ Saute onion and celery, add to other ingredients in casserole and bake at 350 until rice is cooked approximately 1 hour.]]></description>
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   <title><![CDATA[Recipe: Celery-cheese Loaf]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/celery-cheese-loaf/409/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:51:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/celery-cheese-loaf/409/index.html</guid>
   <description><![CDATA[ Into large bowl, sift together flour, sugar, baking powder and salt. With pastry blender, cut in shortening until coarse crumbs form. Stir in cheese and celery seed; set aside. In small bowl, mix milk and eggs until well blended. Add milk mixture to dry ingredients; stir just until moistened. Pour batter into greased and waxed paper-lined 9x5x3 loaf pan. 

Bake in 350 degree oven 50 to 60 minutes, or until loaf is golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove; peel off waxed paper. Cool on rack. 

Makes 1 loaf. ]]></description>
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   <title><![CDATA[Recipe: Egg And Potato Scramble (microwave)]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/egg-and-potato-scramble-microwave-/408/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:48:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/egg-and-potato-scramble-microwave-/408/index.html</guid>
   <description><![CDATA[ In 9 inch microwave-safe pie plate combine potato, onion and green pepper. Cover loosely with plastic wrap; cook on High 7 to 9 minutes or until potatoes are tender. Mix together remaining ingredients. Pour over potatoes. Loosely cover with waxed paper; cook on High 4 to 6 minutes or until eggs are just set as desired, stirring twice. 

Let stand 2 minutes. Makes 4 servings]]></description>
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   <title><![CDATA[Recipe: Oriental Chicken And Cashews]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/oriental-chicken-and-cashews/407/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:31:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/oriental-chicken-and-cashews/407/index.html</guid>
   <description><![CDATA[ In 2 quart microwave safe casserole, stir together pasta, chow mein and broth. Cover; microwave at high 8-10 minutes, stirring once, or until pasta is tender. Stir in cashews and soy sauce to taste. ]]></description>
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   <title><![CDATA[Recipe: Potatoes Au Gratin]]></title>
   <link>http://freerecipes.eu/free-recipe/cheese-recipes/potatoes-au-gratin/406/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:28:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheese-recipes/potatoes-au-gratin/406/index.html</guid>
   <description><![CDATA[ Heat oven to 350. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle with combined crushed corn flakes and margarine. 

Bake 45 to 55 minutes or until thoroughly heated. Makes 6 servings. ]]></description>
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   <title><![CDATA[Recipe: Sesame Ginger Chicken]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/sesame-ginger-chicken/405/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:25:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/sesame-ginger-chicken/405/index.html</guid>
   <description><![CDATA[ Place chicken between 2 sheets of heavy duty plastic wrap and flatten to 1/4" thickness, using meat mallet or rolling pin. Brush half of soy sauce mixture over chicken, coating both sides. 

Coat grill rack with cooking spray, place on grill over med-hot coals. Place chicken on rack, grill, covered, 8 to 10 minutes or until chicken is done, turning and basting frequently with remaining soy sauce mixture 
]]></description>
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   <title><![CDATA[Recipe: Spanish Rice And Pork Chops (microwave)]]></title>
   <link>http://freerecipes.eu/free-recipe/pork-recipes/spanish-rice-and-pork-chops-microwave-/404/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:23:49 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pork-recipes/spanish-rice-and-pork-chops-microwave-/404/index.html</guid>
   <description><![CDATA[ Brush both sides of the pork chops with Kitchen Bouquet. Arrange in a single layer in a microwave safe (8" square) baking dish. Top each chop with a slice of onion. Cover with well vented plastic wrap. Microwave on high for 7 minutes. Turn the chops. Add the rice. Combine the pasta sauce and the water. Spoon over the chops. Recover with well vented plastic wrap. Microwave on high for 5 minutes. Microwave on medium (50%) until chops are tender (about 7 minutes). Sprinkle with the mozzarella. Let stand, uncovered, until the cheese melts (about 5 minutes).

Serve. 

(Cooking times are based on using a 625-750 watt microwave oven and food quantities for 4 servings. Adjust cooking times as required. )]]></description>
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   <title><![CDATA[Recipe: Quick Tetrazzini]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/quick-tetrazzini/403/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:20:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/quick-tetrazzini/403/index.html</guid>
   <description><![CDATA[ Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. 

Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly. ]]></description>
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   <title><![CDATA[Recipe: Roasted Potatoes]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/roasted-potatoes/402/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:18:53 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/roasted-potatoes/402/index.html</guid>
   <description><![CDATA[ Mix one packet of onion soup mix with some oil. Preheat an oven to 400. Mix everything well in a roasting pan, making sure that the potatoes are coated with the oil and spices. 

Roast the potatoes in the oven for 45 minutes, stirring around every 15 minutes. ]]></description>
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   <title><![CDATA[Recipe: Sweet And Sour Beef]]></title>
   <link>http://freerecipes.eu/free-recipe/ground-beef-recipes/sweet-and-sour-beef/401/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:16:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ground-beef-recipes/sweet-and-sour-beef/401/index.html</guid>
   <description><![CDATA[ Place meat, onion and ginger in large skillet; cook over high heat 6 to 8 minutes or until no longer pink, breaking meat apart with wooden spoon. Pour off drippings. 

Stir in frozen vegetables and sauce. Cook, covered, 6 to 8 minutes or until vegetables are heated through. 

Serve over rice. 
]]></description>
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   <title><![CDATA[Recipe: Quick And Easy Meatloaf]]></title>
   <link>http://freerecipes.eu/free-recipe/ground-beef-recipes/quick-and-easy-meatloaf/400/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:14:34 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ground-beef-recipes/quick-and-easy-meatloaf/400/index.html</guid>
   <description><![CDATA[ In large bowl, mix thoroughly 1/2 cup of the mushroom soup, beef, onion soup mix, bread crumbs and egg. In 12"x8" baking pan, firmly shape meat mixture into 8"x4" loaf. 

Bake at 350 degrees for 1 1/4 hours or until done. Spoon off 2 tablespoons drippings; reserve. 

In saucepan over medium heat, heat remaining soup, water and reserved drippings to boiling, stirring occasionally. Thin sauce with additional wafer to desired consistency. Spoon over meat loaf. Makes 8 servings. 

Prep Time 5 minutes. Cook Time 1 1/2 hours. ]]></description>
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   <title><![CDATA[Recipe: Easy Fish Fillets]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/easy-fish-fillets/399/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:12:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/easy-fish-fillets/399/index.html</guid>
   <description><![CDATA[ Rinse fillets in cold water, drain, pat dry with paper towels. Dip fillets in egg wash. Coat with crumbs and place in a single layer on wax paper. Heat oil to 370-375 degrees. Put fillets in oil a few at a time (do not overload cooker!). As fish float to the top, cook about 30 seconds, turn, cook 30 seconds more, remove with a slotted spoon. Place on a rack. 

Allow to drain and check to insure they are done (fillets will break cleanly and flake easily when done). Salt to taste. Remove from rack and place in single layers on paper towels. 
]]></description>
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   <title><![CDATA[Recipe: Hamburger Stroganoff]]></title>
   <link>http://freerecipes.eu/free-recipe/ground-beef-recipes/hamburger-stroganoff/398/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:10:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ground-beef-recipes/hamburger-stroganoff/398/index.html</guid>
   <description><![CDATA[ In large skillet, brown ground beef. Drain off most of fat. Stir in onions and margarine and continue browning until onion is tender. Stir in flour, garlic salt, pepper, and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. 

Serve over noodles. Serves 6. ]]></description>
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   <title><![CDATA[Recipe: Beef And Scallop Saute]]></title>
   <link>http://freerecipes.eu/free-recipe/ground-beef-recipes/beef-and-scallop-saute/397/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:08:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ground-beef-recipes/beef-and-scallop-saute/397/index.html</guid>
   <description><![CDATA[ Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. ]]></description>
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   <title><![CDATA[Recipe: Southern Cornbread Dressing ]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/southern-cornbread-dressing-/396/index.html</link>
   <pubDate>Sun, 25 Oct 2009 12:25:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/southern-cornbread-dressing-/396/index.html</guid>
   <description><![CDATA[ Preheat oven to 375F. Grease 13x9-inch baking dish. 

In a large skillet, melt butter. Over medium-high heat, add onions and celery and cook until tender. Pour into a large mixing bowl, then add cornbread and bread cubes, plus all remaining . Mix well and spoon into baking dish. 

Bake 45-50 minutes or until golden brown. 
]]></description>
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   <title><![CDATA[Recipe: Roast Turkey with Nut and Fruit Stuffing ]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/roast-turkey-with-nut-and-fruit-stuffing-/395/index.html</link>
   <pubDate>Sun, 25 Oct 2009 12:17:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/roast-turkey-with-nut-and-fruit-stuffing-/395/index.html</guid>
   <description><![CDATA[ 1. Defrost the turkey following the instruction on the packet. Do not under estimate the time required. Always defrost the turkey in the fridge, not on the bench as this is a great way to catch bugs - especially in summer. 
2. Remove the giblets and neck and use these for making stock with 2 cups water and a stalk of celery and half an onion if you like. Wash the turkey cavity out well and wipe well with a paper towel. 
3. Toast all the nuts in a 180oC oven for 10-12 minutes until the nuts are golden. Allow to cool and then chop roughly. 
4. In a bowl mix together the nuts, spring onion, apricots, orange rind and flesh, breadcrumbs and herbs. Season well with pepper and salt. 
5. Spoon the stuffing into the turkey cavity. Tie the turkey legs together with string or cotton. Tuck the wings underneath. 
6. Place the turkey in a roasting bag and place into a baking dish. 
7. Roast the turkey following the instructions on the back of the Tegel Turkey packet. 
8. When cooked remove the turkey from the pan and allow to stand for 20 minutes, while preparing the gravy. 
9. Strain off any pan juices into a jug and allow the fat and juice to separate out. Return about 4 tblsp of the fat to the pan and discard the remaining fat. 
10. Add the flour to the pan and cook over a low heat for 2-3 minutes until frothy. Measure the reserved pan juices and make up to 1 ½ cups with the stock. Stir into the pan with the fresh herbs and simmer until thickened. Season with pepper and salt if wished. 

Carve the turkey and serve with spoonfuls of stuffing and the gravy. 
]]></description>
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   <title><![CDATA[Recipe: Gimme Lean Sausage Stuffing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/gimme-lean-sausage-stuffing-vegan-/394/index.html</link>
   <pubDate>Sun, 25 Oct 2009 12:08:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/gimme-lean-sausage-stuffing-vegan-/394/index.html</guid>
   <description><![CDATA[ Saute  onions and celery in veggie broth.  Cook until soft. Crumble Gimme Lean into the pan to brown; chopping into fine pieces with 
spatula as it cooks. When browned, add water, bouillon, bread crumbs and seasoning. Remove from heat and mix well adding the apple sauce. 

(If using apples, add water, bouillon and apples. Cook until apples are soft before adding the bread crumbs and seasoning). 

Lightly oil pan and add sausage stuffing. Bake in 400degree oven for 25 minutes.

Great for Thanksgiving and late fall harvest of squash!]]></description>
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   <title><![CDATA[Recipe: Wild Rice and Mushroom Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/wild-rice-and-mushroom-stuffing/393/index.html</link>
   <pubDate>Sun, 25 Oct 2009 11:55:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/wild-rice-and-mushroom-stuffing/393/index.html</guid>
   <description><![CDATA[ In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; saute until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; saute until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. 

Serve warm as a side dish or use to stuff turkey or poultry. ]]></description>
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   <title><![CDATA[Recipe: Skillet Lasagna Bolognese]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/skillet-lasagna-bolognese/392/index.html</link>
   <pubDate>Sun, 25 Oct 2009 11:49:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/skillet-lasagna-bolognese/392/index.html</guid>
   <description><![CDATA[ Pour tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.

Coat the bottom of a 12-inch skillet with approximately 1 tablespoon of olive oil. Put onion, celery and carrot in cold pan and set to medium-high heat. Season with salt, pepper and cook for approximately 5 minutes until the oil is no longer cloudy and the water has been released from the vegetables. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink and olive oil is clear. Add milk or half &amp; half and cook until absorbed.
Season with salt &amp; pepper between each ingredient layer to build flavor

Scatter pasta over the meat but do not stir. Pour diced tomatoes with their juices and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
If you are not using a non-stick skillet, watch for the noodles sticking to the pan
last
Remove  the skillet from the heat and stir in the parmesan and basil. Season with salt &amp; pepper to taste. Stir and serve.
]]></description>
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   <title><![CDATA[Recipe: Praline Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/praline-pumpkin-pie/391/index.html</link>
   <pubDate>Fri, 23 Oct 2009 15:38:50 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/praline-pumpkin-pie/391/index.html</guid>
   <description><![CDATA[ Praline Layer: Blend all ingredients in small bowl. Press gently onto bottom of pie shell with back of spoon. 

Filling: In medium bowl, beat eggs until frothy. Add remaining ingredients in order then beat only until well mixed. Pour into pie shell; bake 10 minutes at 450 degrees. Reduce oven to 325 degrees, bake 60 to 65 minutes or until filling is set in center when pie is gently shaken. 

Makes 6 servings.
]]></description>
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   <title><![CDATA[Recipe: Frost On The Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/frost-on-the-pumpkin-pie/390/index.html</link>
   <pubDate>Fri, 23 Oct 2009 15:36:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/frost-on-the-pumpkin-pie/390/index.html</guid>
   <description><![CDATA[ Heat oven to 350 degrees. In small bowl, combine all crust ingredients. Stir until blended. Reserve 2 tablespoons crumbs for topping. Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350 degrees for 6 minutes. Cool. 

In large bowl combine all filling ingredients except whipped topping. Beat 2 minutes at medium speed. Fold in 1 cup whipped topping. Pour in prepared crust. Spread remaining whipped topping over filling. Sprinkle with reserved 2 tablespoons crumbs. 

Refrigerate at least 4 hours before serving. Store in refrigerator.
]]></description>
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   <title><![CDATA[Recipe: Spicy Pumpkin Pie Squares]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/spicy-pumpkin-pie-squares/389/index.html</link>
   <pubDate>Fri, 23 Oct 2009 15:16:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/spicy-pumpkin-pie-squares/389/index.html</guid>
   <description><![CDATA[ Combine flour, oats, brown sugar and 1/2 cup butter until crumbly. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well. Pour into crust. Bake at 350 degrees 20 minutes. Combine pecans, sugar and 2 tablespoons butter or margarine. Sprinkle over pumpkin filling and return to oven and bake 15 to 20 minutes or until filling is set. Cool. 

Makes 2 dozen squares.
]]></description>
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   <title><![CDATA[Recipe: Pecan Pumpkin Party Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pecan-pumpkin-party-pie/388/index.html</link>
   <pubDate>Fri, 23 Oct 2009 15:13:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pecan-pumpkin-party-pie/388/index.html</guid>
   <description><![CDATA[ 1 prepared graham cracker crust, (no sugar added), in pan and refrigerated Cook sugar, pumpkin and spices on low heat for 3 minutes. Cool. 

While cooling, whip whipping cream with 1 tablespoon sugar and a few drops of vanilla, and add to cooled pumpkin mixture. Pour into prepared graham cracker crust, and return to refrigerator. Edging: Cook sugar, butter and water on low heat 1 1/2 minutes. Remove from heat and stir in pecans. Cool and spoon around edge pie. 

Keep refrigerated until ready to serve.
]]></description>
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   <title><![CDATA[Recipe: Mexican Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/mexican-lasagna/387/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:22:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/mexican-lasagna/387/index.html</guid>
   <description><![CDATA[ Brown ground beef and drain.  Add cumin, chili powder, garlic powder, red pepper, pepper, and tomatoes.  Heat through.  Cover bottom and sides of 9 x 13 inch baking dish with tortillas.  Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture.  Combine cottage cheese, cheddar, and egg. Pour over tortillas.  

Bake at 350 degrees F for 30 minutes.  remove from oven and sprinkle with lettuce, tomatoes, green onion, and olives in diagonal rows over the top.]]></description>
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   <title><![CDATA[Recipe: Meatballs con Queso]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/meatballs-con-queso/386/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:17:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/meatballs-con-queso/386/index.html</guid>
   <description><![CDATA[ Mix first 7 ingredients and shape into 1" balls. Fry in oil. Remove cooked meatballs from skillet; in same skillet, on low heat, stir in chilies, cheese, taco seasoning and 3/4 cup water. Simmer till cheese is melted, stirring constantly.

Return meatballs to mixture in skillet cover and simmer until completely  heated throughout. Serve immediately with hot corn bread. 
]]></description>
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   <title><![CDATA[Recipe: Lazy Enchiladas]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/lazy-enchiladas/385/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:16:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/lazy-enchiladas/385/index.html</guid>
   <description><![CDATA[ 1. Water saute onion,pepper garlic, until onion translucent. 
2. Add spices and let them coat the onion mixture. 
3. Add mushrooms and let cook briefly for 1-2 minutes. 
4. Add can of stewed tomatoes and bring to simmer. 
5. Reduce heat and simmer for 10 minutes. 
6. Add corn and simmer for 10 more minutes. 
7. Add beans and simmer for 5 minutes. 
8. Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate.  With tablespoon, take liquid and pour over tortillas. Repeat until done.
]]></description>
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   <title><![CDATA[Recipe: Supper Nachos]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/supper-nachos/384/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:14:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/supper-nachos/384/index.html</guid>
   <description><![CDATA[ 1.  Heat skillet at med-hi temperature; brown meat and onions. 
2.  Drain well in colander removing all grease.
3.  Return meat and onions to skillet add cumin and mix well.
4.  In a large mixing bowl, combine refried beans and taco seasoning mix; blend well.
5.  Add grated M. Jack cheese to bean mixture; mix together. 
6.  Spread refried beans in shallow rectangular 9 x 13 pan. 
7.  cover bean mixture with browned meat and onions. 
8.  Sprinkle chiles evenly over meat.  Top with grated chedder cheese. 9.  Pour salsa over cheese.(May be made ahead and refrigerated at this point~DO NOT FREEZE!) 
10. Bake uncovered in 400 degrees oven for 20 to 25 minutes or until thoroughly heated.
11. Place tortilla chips around edge of meat/beans dish and garnish as 
desired.
]]></description>
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   <title><![CDATA[Recipe: Jalapeno Chicken Fajitas]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/jalapeno-chicken-fajitas/383/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:12:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/jalapeno-chicken-fajitas/383/index.html</guid>
   <description><![CDATA[ Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.

 Makes 8 fajitas.
]]></description>
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   <title><![CDATA[Recipe: Arroz Verde (Green Rice)]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/arroz-verde-green-rice-/382/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:10:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/arroz-verde-green-rice-/382/index.html</guid>
   <description><![CDATA[ Roast the chilies or peppers, remove their skins, stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds.  Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes.

Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid.  Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm.
]]></description>
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   <title><![CDATA[Recipe: Almond Red Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/almond-red-sauce/381/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:08:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/almond-red-sauce/381/index.html</guid>
   <description><![CDATA[ Place almonds in food processor work bowl fitted with steel blade or in 
blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is 
tender. Stir in remaining ingredients except almonds.
Heat to boiling; reduce heat.  Simmer 1 minute stirring constantly; stir in almonds.  Serve hot. Makes about 1 3/4 cups of sauce.
]]></description>
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   <title><![CDATA[Recipe: Deviled Egg Salad]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/deviled-egg-salad/380/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:01:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/deviled-egg-salad/380/index.html</guid>
   <description><![CDATA[ Hard-boil the eggs, throw them into cold water, remove the shells, cut them lengthwise. Take out the yolks without breaking the whites. Rub the yolks through a sieve into a bowl, then add the tongue and all the seasoning. If the mixture is dry add a tablespoonful or two of cream or olive oil. Roll the mixture into balls that will fit the spaces from which they were taken in the whites, making each ball round. 

Arrange the lettuce over a platter, stand the whites in the lettuce, and at serving time baste thoroughly with French dressing.
]]></description>
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   <title><![CDATA[Recipe: Scalloped Eggs]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/scalloped-eggs/379/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:58:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/scalloped-eggs/379/index.html</guid>
   <description><![CDATA[ Chop the eggs rather fine. Rub the butter and flour together, add the milk, stir until boiling, add the salt and pepper. Put a layer of eggs 
in the bottom of a casserole, or baking dish, then a layer of the fish or chicken, then a little white sauce, and so continue until the 
ingredients are used. 

Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned.
]]></description>
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   <title><![CDATA[Recipe: Egg Pudding]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/egg-pudding/378/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:56:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/egg-pudding/378/index.html</guid>
   <description><![CDATA[ Break the eggs in a bowl, add all the seasoning. Rub the butter and flour together, add the milk, stir until boiling, and then add this to 
the eggs; beat together until thoroughly mixed. Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered baking 
dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown. 

It makes an exceedingly good, easily digested luncheon or supper dish for children. 
]]></description>
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   <title><![CDATA[Recipe: Fillets Of Eggs]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/fillets-of-eggs/377/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:53:40 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/fillets-of-eggs/377/index.html</guid>
   <description><![CDATA[ Beat the eggs with the stock, add the salt and pepper. Turn them into a buttered square pan, stand this in another of boiling water, and 
cook in the oven until the eggs are thoroughly "set." Cut the preparation into thin fillets or slices, dip in either a thin batter made from one egg, a half cupful of milk and flour to thicken, or they may be dipped in beaten egg, rolled in bread crumbs and fried in deep hot fat. 

Arrange the fillets in a platter on a napkin, one overlapping the other; garnish with parsley and send to the table with a boat of tomato or white sauce. 
]]></description>
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   <title><![CDATA[Recipe: Eggs A La Trinidad]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/eggs-a-la-trinidad/376/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:51:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/eggs-a-la-trinidad/376/index.html</guid>
   <description><![CDATA[ Split the kidneys, cut out the tubes; scald them, drain, and cut them into thin slices. Put the butter into a saucepan, add the kidneys, toss until the kidneys are cooked, then add the flour, stock, kitchen bouquet, salt and pepper; stir until boiling. Grease a shallow granite 
or silver platter, break into it the eggs, sprinkle over the bread crumbs and stand them in the oven until the eggs are "set," then pour 
over the sauce, arrange the kidneys around the edge of the dish and send at once to the table. 
]]></description>
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   <title><![CDATA[Recipe: Sage and Apple Dressing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/sage-and-apple-dressing-vegan-/375/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:16:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/sage-and-apple-dressing-vegan-/375/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees F.  Spread bread cubes on a baking sheet and toast for 15 or 20 minutes, until lightly toasted. Heat a large non-stick skillet over medium heat.  Put celery and onion into skillet, cover, and allow to sweat for 5 minutes.  Add two Tbsp of the stock and stir to release any browned bits.  Simmer until liquid evaporates.  Add apples and two more tbsp of stock and simmer, stirring, until liquid evaporates.  Stir in sage, thyme, and ¼ cup of stock, cover, reduce heat to low, and simmer until apples are tender, 5 or 6 minutes.

Pour bread mixture into a large bowl, mix in cranberries, drizzle with remaining stock,  season with salt and pepper. Transfer to a 10-cup casserole, lightly coated with non-stick spray, cover, and bake in a 325 degree F oven for 35 to 45 minutes.
]]></description>
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   <title><![CDATA[Recipe: Cornbread stuffing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/cornbread-stuffing-vegan-/374/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:13:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/cornbread-stuffing-vegan-/374/index.html</guid>
   <description><![CDATA[ Make 1 batch cornbread from Arrowhead Mills mix ( use egg substitute eliminate fat from package directions)

“ Saute” veggies. Crumble up cornbread and add veggies. Add sage to taste ( about 1 ½ tsp). Moisten with ½ cup vegetarian chicken flavored broth. Add about 1 lb of seitan to this chopped in 1 inch cubes. 

Bake at 350 with whatever else you are baking for about 35 minutes.
]]></description>
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   <title><![CDATA[Recipe: Honey Cornbread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/honey-cornbread-stuffing/373/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:10:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/honey-cornbread-stuffing/373/index.html</guid>
   <description><![CDATA[ In large bowl, place crumbled cornbread. Remove sausage from casing. In medium skillet, crumble and saute sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tbsp of fat. Return skillet to medium-high heat; stir in bell pepper, onion and celery. Saute until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread. In small bowl, combine broth and honey. Pour over stuffing. Place stuffing in a greased 9x9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned. 

As an alternative, you may pack stuffing into turkey cavity before roasting. ]]></description>
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   <title><![CDATA[Recipe: Apple Turkey Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-turkey-stuffing-recipe/372/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:05:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-turkey-stuffing-recipe/372/index.html</guid>
   <description><![CDATA[ Combine all in a bowl and toss lightly, but well enough to combine and coat bread crumbs and apples. Stuff into cavity of small turkey or similar bird. ]]></description>
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   <title><![CDATA[Recipe: Traditional Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/traditional-pumpkin-pie/371/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:01:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/traditional-pumpkin-pie/371/index.html</guid>
   <description><![CDATA[ In large bowl combine all ingredients except pastry shell; mix well and turn into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1" from edge comes out clean. Cool before cutting. 

Garnish as desired. Refrigerate leftovers.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Cheesecake Pie With Gingersnap Cookie Crust]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-cheesecake-pie-with-gingersnap-cookie-crust/370/index.html</link>
   <pubDate>Thu, 22 Oct 2009 13:59:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-cheesecake-pie-with-gingersnap-cookie-crust/370/index.html</guid>
   <description><![CDATA[ Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool.

(Leave oven on.) In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. 

Arrange pecan halves around edge of pie. Makes 12 servings.
]]></description>
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   <title><![CDATA[Recipe: Turkey Buffet Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-buffet-casserole/369/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:44:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-buffet-casserole/369/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing them lightly into sauce; sprinkle with almonds. 

Bake uncovered 15 minutes or until bubbling hot. Makes 4 to 6 servings.
]]></description>
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   <title><![CDATA[Recipe: Apple Raisin Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-raisin-stuffing/368/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:42:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-raisin-stuffing/368/index.html</guid>
   <description><![CDATA[ In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. 

Stuff turkey just before roasting. Yield 9 cups enough for a 12 pound turkey.
]]></description>
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   <title><![CDATA[Recipe: Pineapple Pudding ]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/pineapple-pudding-/367/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:28:43 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/pineapple-pudding-/367/index.html</guid>
   <description><![CDATA[ Scald the milk by heating it over the fire in a double boiler. Mix the corn starch, sugar, and salt, and dissolve in the cold milk. Add to the scalded milk in the double boiler and cook for about 15 or 20 minutes. Remove from the fire and add the grated pineapple from which all juice has been drained. Then fold in the whites of the eggs beaten stiff. 

Pour into molds previously dipped in cold water, allow to cool, and serve with cream.
]]></description>
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   <title><![CDATA[Recipe: Grapefruit Cream]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/grapefruit-cream/366/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:26:55 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/grapefruit-cream/366/index.html</guid>
   <description><![CDATA[ In a small bowl, combine 1 tablespoon of grapefruit juice and the cornstarch and stir until smooth. Put the remaining juice in a medium nonaluminum saucepan. Add the sugar, place over medium heat, and cook, stirring, until the sugar melts. Whisk in the cornstarch mixture and remove from the heat. With a whisk, lightly beat the eggs in a large bowl. Whisk the warm juice into the eggs. Pour the mixture into a 1 1/2-quart souffle dish and cover with aluminum foil, pressing the foil around the rim to seal. Put the souffle dish on the steamer rack, place over simmering water, cover, and steam until the pudding is set and a knife inserted into the center comes out clean, about 35 minutes. remove the souffle dish from the steamer pot and let cool. 

Refrigerate until chilled then Serve cold. ]]></description>
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   <title><![CDATA[Recipe: Apricot Souffle]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/apricot-souffle/365/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:23:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/apricot-souffle/365/index.html</guid>
   <description><![CDATA[ Melt the butter, add the flour, sugar, and salt, and stir in the hot milk. Bring this mixture to the boiling point. Separate the yolks and whites of the eggs. Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the eggs from curding. Beat the whites until they are stiff, fold them into the mixture, and add the vanilla. Place the apricots without juice in a layer on the bottom of the buttered baking dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot
oven, when it should be baked through and slightly brown on top. 

Remove from the oven and serve with the sirup from the apricots. 

Whipped cream may also be added if desired.
]]></description>
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   <title><![CDATA[Recipe: Salmon Timbale Or Loaf]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/salmon-timbale-or-loaf/364/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:20:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/salmon-timbale-or-loaf/364/index.html</guid>
   <description><![CDATA[ Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale.  

Tuna fish or other cooked fish may be used instead of salmon.]]></description>
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   <title><![CDATA[Recipe: Fish Croquettes]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/fish-croquettes/363/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:18:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/fish-croquettes/363/index.html</guid>
   <description><![CDATA[ Mince the fish into small pieces, mix with the rice, and add the white sauce. Season with salt and pepper and shape into croquettes. Dip into slightly beaten egg, roll in crumbs, and fry in deep fat. Drain and serve with any desired sauce.]]></description>
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   <title><![CDATA[Recipe: Spicy Pumpkin-Date Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/spicy-pumpkin-date-cookies/362/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:11:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/spicy-pumpkin-date-cookies/362/index.html</guid>
   <description><![CDATA[ Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except dates and walnuts. Stir in dates and walnuts.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.
]]></description>
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   <title><![CDATA[Recipe: Soft Molasses Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/soft-molasses-cookies/361/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:10:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/soft-molasses-cookies/361/index.html</guid>
   <description><![CDATA[ Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, sour cream, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Sprinkle sugar over cookies while still warm.
]]></description>
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   <title><![CDATA[Recipe: Russian Tea Cakes]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/russian-tea-cakes/360/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:09:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/russian-tea-cakes/360/index.html</guid>
   <description><![CDATA[ Heat oven to 400º. Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Stir in nuts.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool completely on wire rack. Roll in powdered sugar again.
]]></description>
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   <title><![CDATA[Recipe: Rum Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/rum-truffles/359/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:02:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/rum-truffles/359/index.html</guid>
   <description><![CDATA[ Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl. 

In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard. 

Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups. 

Makes 24 truffles.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-fudge/358/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:56:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-fudge/358/index.html</guid>
   <description><![CDATA[ Butter or grease one 8x8 inch pan. 
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. 

When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer). 

Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
]]></description>
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   <title><![CDATA[Recipe: Cracker Candy]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/cracker-candy/357/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:54:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/cracker-candy/357/index.html</guid>
   <description><![CDATA[ Preheat oven to 425 degrees F (220 degrees C). Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes. 

Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown. 

Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

10 servings
]]></description>
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   <title><![CDATA[Recipe: Chocolate Covered Pretzels]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-pretzels/356/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:50:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-pretzels/356/index.html</guid>
   <description><![CDATA[ Melt chocolate and cream in double boiler over low heat, stirring constantly. Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper.

Makes 2 dozen.]]></description>
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   <title><![CDATA[Recipe: Cashew Caramel Bars]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/cashew-caramel-bars/355/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:47:38 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/cashew-caramel-bars/355/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. 
To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan. 

Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter. Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.
]]></description>
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   <title><![CDATA[Recipe: Lemon-Olive Meatball Appetizers]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/lemon-olive-meatball-appetizers/354/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:35:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/lemon-olive-meatball-appetizers/354/index.html</guid>
   <description><![CDATA[ Partially cook bacon, keeping it from curling.

Mix all ingredients except bacon. Shape into 12 balls. Wrap a bacon slice around each ball; fasten with a toothpick. Arrange in baking dish. 

Bake in preheated 350-degree oven for about 40 minutes, turning once or twice.
]]></description>
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   <title><![CDATA[Recipe: Party Appetizer]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/party-appetizer/353/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:32:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/party-appetizer/353/index.html</guid>
   <description><![CDATA[ Blend cheese and milk in bowl.  Add  dried beef(cut into small pieces), Green peppers, onions, garlic salt and pepper. Mix well. Stir in sour 
Cream and spread into baking dish and bake at 350 for 20 minutes, place Pecans on top .   

Serve warm with crackers for dipping.
]]></description>
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   <title><![CDATA[Recipe: Philippino Pork]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/philippino-pork/352/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:21:34 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/philippino-pork/352/index.html</guid>
   <description><![CDATA[ Bone pork steak and cut into 1/2 in. Strips thread or weave onto bamboo skewers. Mix soy sauce, lemon juice, and crushed garlic in 9 x 13 bake dish. Be sure to dip all skewers in marinade. Refrigerate for several hours or overnight. Hot tortillas or rice and a tossed green salad rotate bottom skewers to top every few hours may be either broiled or grilled about 15 min. Small skewers may be used to make a great appetizer. Broil ahead and keep warm in oven
]]></description>
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   <title><![CDATA[Recipe: Red-Cooked Eggs]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/red-cooked-eggs/351/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:14:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/red-cooked-eggs/351/index.html</guid>
   <description><![CDATA[ In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes.  Remove from heat, cool the eggs under cold running water, and shell them.

In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame 
oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour.  The liquid should cover the eggs, but if it does not, baste frequently.

Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring.  Serve cut into halves or quarters, with dipping sauce.  Makes 6 to 8 appetizer servings. 

DIPPING SAUCE:  In bowl, combine equal parts of the hoisin sauce and oyster sauce.
]]></description>
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   <title><![CDATA[Recipe: Ricotta and Basil Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/ricotta-and-basil-lasagna/350/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:12:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/ricotta-and-basil-lasagna/350/index.html</guid>
   <description><![CDATA[ Cook the lasagna sheets in boiling salted water, a few at a time, until al dente.  Remove carefully and drain between dish towels.

Melt butter in a saucepan and stir in flour.  Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color. 

Slowly whisk in warm milk until sauce is smooth and thickened.  Remove from heat and stir in 1 tablespoon basil, the ricotta and half the 
Parmesan.  Check seasonings.

Preheat oven to 400 degrees F.

In a greased baking dish, or lasagna pan, place a sheet of pasta, followed by a thin layer of ricotta mixture.  Sprinkle this with some Parmesan and extra basil.  Continue to layer in this order, finishing with the last of the sauce and Parmesan.

Bake for just 20 minutes and serve hot.
]]></description>
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   <title><![CDATA[Recipe: Satay Beef - Nuea Satay (Thailand)]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/satay-beef--nuea-satay-thailand-/349/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:09:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/satay-beef--nuea-satay-thailand-/349/index.html</guid>
   <description><![CDATA[ In a large bowl mix together all the ingredients for the marinade.  Dip each piece of meat in the sauce and set aside.  Cover and leave in 
refrigerator for 15 minutes. Weave each piece of meat onto an 8 inch skewer lengthwise. Broil or grill for 5 minutes on each side or pan-fry. To pan-fry, brush a large non-stick pan with coconut milk or leftover marinade and pan-fry meat for 2 to 3 minutes on each side. Brush meat with the sauce as it is turned. Serve with peanut sauce 

Satays are one of Thailand's most popular appetizers.]]></description>
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   <title><![CDATA[Recipe: Spicy Chicken Appetizers]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/spicy-chicken-appetizers/348/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:05:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/spicy-chicken-appetizers/348/index.html</guid>
   <description><![CDATA[ Trim fat from chicken, put in a food processor. Add the chili powder, hot pepper sauce, garlic, chives and vinegar. Process until finely chopped.  Form the mixture into little balls. Coat a non-stick frying pan with no-stick spray. Heat on Medium high. Add the meat and cook throughly, about 4 minutes on each side. 

In a small bowl, combine yogurt and mustard. Use for dipping.
]]></description>
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   <title><![CDATA[Recipe: Vietnamese Imperial Rolls]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/vietnamese-imperial-rolls/347/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:01:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/vietnamese-imperial-rolls/347/index.html</guid>
   <description><![CDATA[ In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes.  Rinse tree ears and drain. Remove and discard any hard centers.  Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside.

Mix together the pork, garlic, shallots, fish sauce and pepper.  Add tree ears, noodles, carrots and bean sprouts; mix together with your hands.

Nuoc Cham Dipping Sauce:  Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup.

To form spring rolls:  Combine warm water and sugar in a wide shallow pan (such as a cake pan).  Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel.  Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer.

Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long.  Place the log along the bottom third of the wrapper.  Roll the bottom edge over the log, then roll it over the filling once more.  Make sure the wrapper is taut around the filling.  Fold the outside wrapper edges inward to enclose the ends. Roll up to seal.  If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant.

Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel.  Continue making the remaining rolls.

To deep fry rolls:  Pour 2 inch inches of oil into a wok or deep-fat fry fryer.  Heat to 325F.  Add a few rolls at a time.  Do not crowd.
Fry for 10 seconds.  Immediately increase heat to high (375F).
Continue to fry, turning occasionally, until golden brown, about 6 to 8 
minutes.

Remove rolls to paper towels to drain.
]]></description>
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   <title><![CDATA[Recipe: Yang Chow Eggplant In Hot Spicy Garlic Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/yang-chow-eggplant-in-hot-spicy-garlic-sauce/346/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:57:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/yang-chow-eggplant-in-hot-spicy-garlic-sauce/346/index.html</guid>
   <description><![CDATA[ Heat about 1/2 cup vegetable oil in skillet. Add eggplant pieces. Fry 2 to 3 minutes until golden.

Remove from pan and drain on paper towels.

Combine 1 teaspoon vegetable oil, ginger and garlic in wok. Heat until hot. Add pork, bamboo shoots, cooking wine, broth, soy sauce, sugar, vinegar and chile oil to taste. Cook and stir until sauce begins to boil.

Add eggplant and toss to coat well. Bring to boil and cook 30 seconds longer. Mix cornstarch with water to make paste. Stir into sauce mixture and cook 30 seconds. Turn heat off. Add green onions and sesame oil. 
]]></description>
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   <title><![CDATA[Recipe: Zucchini Shreds With Ginger]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/zucchini-shreds-with-ginger/345/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:54:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/zucchini-shreds-with-ginger/345/index.html</guid>
   <description><![CDATA[ Heat the oil in a large frying pan over high heat for 3 minutes.  Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili.  Cook for 30 seconds, stirring frequently.

Add the zucchini and stir-fry for 3-4 minutes.  Add tomato during the last 2 minutes of cooking.

Turn off the heat.  Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Appetizer Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/appetizer-stuffing/344/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:51:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/appetizer-stuffing/344/index.html</guid>
   <description><![CDATA[ Saute onion and celery and garlic.  Mix in croutons and egg. Add a bit of stock or water as needed to moisten. If desired, add the sausage or seafood.  Use this stuffing for squid or  mushroom caps.

If stuffing squid, bake, broil or saute the squid till it is just done. Do not over cook or it will become tough.

If stuffing mushrooms, remove the stems, fill cavity with stuffing, put  the stem back in the stuffing as garnish, or mince and add to the 
stuffing.  Bake or broil till they are tender.
]]></description>
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   <title><![CDATA[Recipe: Apple Smoked Barbecue Ribs]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/apple-smoked-barbecue-ribs/343/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:47:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/apple-smoked-barbecue-ribs/343/index.html</guid>
   <description><![CDATA[ Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender. Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use
]]></description>
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   <title><![CDATA[Recipe: Maple Barbecued Chicken]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/maple-barbecued-chicken/342/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:43:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/maple-barbecued-chicken/342/index.html</guid>
   <description><![CDATA[ Preheat grill. Combine syrup, chili sauce, vinegar and mustard together in a saucepan. Let simmer for 5 minutes. Brush chicken with the oil and season with salt and pepper. 

Place chicken on grill and cook for 10−15 minutes or until fork tender. Turn occasionally and brush generously with sauce in the last few
minutes before they are done.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chili Paste]]></title>
   <link>http://freerecipes.eu/free-recipe/chilli-recipes/chili-paste/341/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:41:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chilli-recipes/chili-paste/341/index.html</guid>
   <description><![CDATA[ Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients. Add more spices if desired. 
Let stand at least 30 minutes before using (should thicken).
]]></description>
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  <item>
   <title><![CDATA[Recipe: Beer Barbecue Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/beer-barbecue-sauce/340/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:39:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/beer-barbecue-sauce/340/index.html</guid>
   <description><![CDATA[ In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened.

Use as sauce for basting or serving with cooked food.
]]></description>
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   <title><![CDATA[Recipe: Braised Chinese Cabbage]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/braised-chinese-cabbage/339/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:24:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/braised-chinese-cabbage/339/index.html</guid>
   <description><![CDATA[ First wash and soak Chinese mushrooms and dried shrimp in warm water for 1 hour until soft. Next, mince the shrimp. Remove hard stem from mushrooms. Wash and thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, Sugar and soy Sauce; reserve. 

Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil Hot. Braising: Heat peanut oil in wok until Hot but not smoking. Stir-fry mushrooms, shrimp &amp; mustard green for 15 seconds. Add cabbage; stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, and simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light Sauce. Swirl in Hot chicken oil. 

Serve. 
(Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.)
]]></description>
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   <title><![CDATA[Recipe: Beef Chow Mein]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/beef-chow-mein/338/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:18:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/beef-chow-mein/338/index.html</guid>
   <description><![CDATA[ Cut beef about 1” long ½” wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then add the beef and
marinate for at least one hour. 

Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1” pieces; soak, rinse and drain the bean sprouts. 

In a separate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the sesame oil and stir-fry the beef for 4 to 5 minutes. Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. 

Deep fry as needed draining on absorbent paper. Place cooked noodles on a plate or serving platter, top with beef mixture.
]]></description>
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   <title><![CDATA[Recipe: Tuscany Rice And Bean Soup ]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/tuscany-rice-and-bean-soup-/337/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:57:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/tuscany-rice-and-bean-soup-/337/index.html</guid>
   <description><![CDATA[ Brown sausage in Dutch oven or large saucepan over medium-high heat, about 6 minutes. Drain fat. Stir in broth, tomatoes, salt, pepper and oregano; bring to a boil. Stir in rice and beans. Cover and simmer 15 to 20 minutes, or until rice is cooked.
]]></description>
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   <title><![CDATA[Recipe: Whole Wheat Herb Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/whole-wheat-herb-bread/336/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:55:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/whole-wheat-herb-bread/336/index.html</guid>
   <description><![CDATA[ Proof yeast in warm water and sugar.  Add whole wheat flour, milk, slat, and herbs and beat 30 strokes.  Add oil and egg and beat 75
strokes.  Stir in while flour, turn onto board, and knead.  Let rise in buttered bowl, covered, until doubled.  Punch down and form two
standard loaves.  Let rise until doubled.  Bake about 45 minutes at 375.
]]></description>
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   <title><![CDATA[Recipe: Winter Carrot Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/casserole-recipes/winter-carrot-casserole/335/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:53:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/casserole-recipes/winter-carrot-casserole/335/index.html</guid>
   <description><![CDATA[ Cook carrots in boiling salted water until almost tender.  Add broccoli and cook until carrots are tender; drain.  Place in 1-quart
casserole dish.

Combine mayonnaise, onion, salt, horseradish, and pepper.  Spoon over vegetables.  Mix crumbs with butter; sprinkle over top.  Bake uncovered at 350 for 30 minutes or until hot.
]]></description>
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   <title><![CDATA[Recipe: Yucatan Chicken With Peach-Avocado Salsa]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/yucatan-chicken-with-peach-avocado-salsa/334/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:52:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/yucatan-chicken-with-peach-avocado-salsa/334/index.html</guid>
   <description><![CDATA[ Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange and lime juices over chicken; drizzle with 2 tablespoons olive oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once.

Remove chicken from marinade and place in large nonstick frying pan over medium heat. Saut, turning, about 12 minutes or until lightly
browned and fork can be inserted in chicken with ease. Serve topped with Peach-Avocado Salsa; garnish with lime slices. 

Makes 6 servings.

To make Peach-Avocado Salsa, in medium bowl mix together the peach, avocado, tomato, jicama, red onion and cilantro.

In a small bowl, whisk together the crushed red pepper flakes, fresh lime juice and 2 teaspoons olive oil. Combine with the peach avocado mixture, stirring gently.
]]></description>
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   <title><![CDATA[Recipe: Jelly Christmas Eyes]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/jelly-christmas-eyes/333/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:33:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/jelly-christmas-eyes/333/index.html</guid>
   <description><![CDATA[ Cream margarine and sugar in mixing bowl.  Add egg, lemon juice and lemon rind.  Mix until smooth.  Add flour and nuts.  Wrap in plastic
wrap and flatten.  Refrigerate dough 30 minutes.

Heat oven to 350 degrees.  Roll out dough on lightly floured surface to 1/8-inch thickness.  Use a round 2-inch cookie cutter to cut
out circles from dough.  Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring."

Bake circles and rings until light golden, 10 to 12 minutes. Transfer to wire rack to cool.  Spread a small amount of jelly on each
whole circle.  Press a cookie ring on top of it.  Shake the cookies one at a time in a bowl of sugar to coat well.  Store in a covered dish.
Note: Confectioners' sugar can be used to coat the cookies in place of granulated.
]]></description>
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   <title><![CDATA[Recipe: Gingerbread Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/gingerbread-cookies/332/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:30:38 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/gingerbread-cookies/332/index.html</guid>
   <description><![CDATA[ Cream shortening and sugar in mixing bowl, beat in eggs, one at a time. Mix water and baking soda in small bowl until dissolved. Add
baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of the flour, the spices and salt together. Blend into dough. Divide dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight.

Heat oven to 350 degrees. Roll 1 portion of dough out at a time on lightly floured surface. Cut into desired shapes. Bake on a greased
cookie sheet until puffed, 10 to 12 minutes. Do not over bake.

When cool, decorate with butter cream frosting and/or candies as desired. Sorghum gives these cookies a special flavor, but molasses can be used as a substitute.
]]></description>
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   <title><![CDATA[Recipe: Quick Raisin Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/quick-raisin-bread/331/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:18:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/quick-raisin-bread/331/index.html</guid>
   <description><![CDATA[ Dredge raisins in small amount of flour, sift dry ingredients together and add raisins and cereal. Beat eggs slightly, add milk and melted shortening, blend well with first mixture but do not overmix. 

Bake in greased loaf pan 350 F. about 1 hour. ]]></description>
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   <title><![CDATA[Recipe: Southwestern Pizza]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/southwestern-pizza/330/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:16:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/southwestern-pizza/330/index.html</guid>
   <description><![CDATA[ Move oven rack to lowest position. Heat oven to 450'F. Greast cookie sheet or 12" pizza pan. Mix baking mix and water; beat vigorously 20 strokes. Turn onto floured surface. Knead about 60 times or until no longer sticky. Press into 13" circle on cookie sheet; pinch edge, forming 1/2" rim, or press in pizza pan. 

Mix chicken and salsa. Sprinkle crust with 1 cup of the cheese. Top with onion, chicken mixture and pepper; sprinkle with remaining cheese. Bake 12-15 or until crust is brown and cheese is bubbly. 

Makes 1 pizza. 
]]></description>
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   <title><![CDATA[Recipe: Banana Caramel Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pies-recipes/banana-caramel-pie/329/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:12:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pies-recipes/banana-caramel-pie/329/index.html</guid>
   <description><![CDATA[ In saucepan, mix cold water with egg yolks; stir in combined sugars, flour, and salt. Gradually add boiling water, stirring briskly. Cook, stirring, 3 to 5 min., or until smooth and thick. Add butter and vanilla; cool 5 min., stirring occasionally. Pour into baked pie shell. Refrigerate till serving time. 

To serve: Slice bananas over filling. Whip cream; spread over all. 
]]></description>
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   <title><![CDATA[Recipe: Deep Dish Pizza]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/deep-dish-pizza/328/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:09:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/deep-dish-pizza/328/index.html</guid>
   <description><![CDATA[ Dissolve yeast in warm water. Stir in remaining 4 ingredients, beat with a fork 25 strokes. Let stand 5 minutes. Press dough evenly in greased deep dish pizza pan and up the sides about half way. Spread with pizza sauce and toppings. 

Bake at 425 degrees for 20 to 25 minutes. ]]></description>
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   <title><![CDATA[Recipe: Easy Barbecue Pork Chops]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/easy-barbecue-pork-chops/327/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:07:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/easy-barbecue-pork-chops/327/index.html</guid>
   <description><![CDATA[ Lightly brown pork chops on both sides. Put ketchup on top of pork chops. Add water to cover chops. Add onion, celery, carrots and Worcestershire sauce. Cook about 1/2 hour. 

This recipe can be used with beef or chicken, too]]></description>
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   <title><![CDATA[Recipe: Baked Apples]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/baked-apples/326/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:04:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/baked-apples/326/index.html</guid>
   <description><![CDATA[ Wash and core the apples, place them in a baking dish, and fill the centers with the brown sugar mixed with the cinnamon. Put a small piece of butter on top of each apple, pour the water in the bottom of the pan,  set in the oven, and bake until the apples are soft. Baste frequently with the juice that collects in the bottom of the pan. Serve hot or cold, as desired.  Apples baked in this way may be improved in flavor by serving grape juice over them. Heat the grape juice, and then, if the apples are to be served hot, pour about 2 tablespoonfuls over each apple just before serving. 

In case the apples are to be served cold, pour the hot grape juice over them and then allow them to cool.]]></description>
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   <title><![CDATA[Recipe: California Cornbread Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/california-cornbread-dressing/325/index.html</link>
   <pubDate>Mon, 19 Oct 2009 14:47:40 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/california-cornbread-dressing/325/index.html</guid>
   <description><![CDATA[ Melt butter in a Dutch oven. Add the sliced zucchini, onion, bell pepper and celery. Saute, stirring often, until vegetables are tender-crisp. Add the seasoning packet from stuffing box and water. Cover and simmer a few minutes. Remove lid and stir in stuffing crumbs from box, using a fork. Add sunflower kernels or walnuts. cover and let stand off of the range burner at least 3 minutes. Serve as a side dish, or wrap in thin slices of boiled or baked ham to form plump rolls.]]></description>
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   <title><![CDATA[Recipe: Braised Pheasant with Haggis Stuffing – Scotland]]></title>
   <link>http://freerecipes.eu/free-recipe/game-recipes/braised-pheasant-with-haggis-stuffing-a--scotland/324/index.html</link>
   <pubDate>Mon, 19 Oct 2009 14:45:34 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/game-recipes/braised-pheasant-with-haggis-stuffing-a--scotland/324/index.html</guid>
   <description><![CDATA[ Preheat the oven to 190C/375F/gas mark 5. 
For the stuffing, place the haggis in a deep saucepan and cover with water. Bring to the boil and simmer for 30 minutes, remove and drain. Cut open the haggis and place in a bowl. Add the remaining stuffing  and season to taste. Stuff the necks of the pheasants and secure. Add the oil to a hot enamelled casserole or roasting tray. Season the birds well with salt and pepper and brown the pheasants all over. 

Remove and add the onions and vegetable and lightly brown. Return the pheasants to the pan and pour over half the whisky. Flame, and when the flames die down, add the stock and juniper berries. Cover well and bake in the oven for about 45 minutes, or until tender. This could take a little longer depending on the age of the birds. Remove the birds and cut into 4 joints, 2 legs and 2 breasts. 

To finish the dish, keep the joints warm in a serving dish while making the sauce. Strain the juices and return to the pan. Now add the remaining whisky, cream and lemon juice and reduce to a good consistency. Season to taste and serve around the pheasants.
]]></description>
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   <title><![CDATA[Recipe: Mock Turkey Stuffing Recipe (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/mock-turkey-stuffing-recipe-vegan-/323/index.html</link>
   <pubDate>Mon, 19 Oct 2009 14:34:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/mock-turkey-stuffing-recipe-vegan-/323/index.html</guid>
   <description><![CDATA[ Boil some water, add couscous, chopped up celery stalks, and dried fruit. Cook 4 minutes or until couscous is tender.  Drain.  Blend the steaming hot couscous with the cold cooked rice, add nutritional yeast, stir, and salt to taste.  Serve immediately.  Tastes chickeney (if there’s such a word, savory might be more appropriate here), and the yeast really adds to it flavorwise, as well as the extra nutrients.
Version 2: Just cook couscous with a savory herb or a veggie like German celery, for 4 minutes.  Drain.  Stir in nutritional yeast and salt to
taste.  
]]></description>
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   <title><![CDATA[Recipe: Celery Turkey Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/celery-turkey-stuffing-recipe/322/index.html</link>
   <pubDate>Mon, 19 Oct 2009 14:26:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/celery-turkey-stuffing-recipe/322/index.html</guid>
   <description><![CDATA[ Melt butter in a saucepan. Remove from heat. Add bread crumbs and mix well. Turn into mixing bowl, then add celery, salt and pepper, and mix thoroughly. If not using as filling for a turkey or other bird, then bake in a greased baking dish at 350F for 40 minutes. 

This Celery Turkey Stuffing recipe makes 4 cups
]]></description>
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   <title><![CDATA[Recipe: Traditional Stuffing Recipe ]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/traditional-stuffing-recipe-/321/index.html</link>
   <pubDate>Sat, 17 Oct 2009 14:31:15 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/traditional-stuffing-recipe-/321/index.html</guid>
   <description><![CDATA[ Preheat oven to 375F and grease a 13x9x2 glass baking dish. In a skillet, melt margarine and saute vegetables until onion is transparent. Mix bread and seasonings in a large mixing bowl. Add cooked vegetables and mix into bread. Slowly add chicken broth, tossing until bread mixture is well-moistened. Turn stuffing into prepared baking dish. 

Bake about 30 minutes, or until heated throughout and lightly browned on top. ]]></description>
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   <title><![CDATA[Recipe: Halloween Cutout Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/halloween-cutout-cookies/320/index.html</link>
   <pubDate>Sat, 17 Oct 2009 11:17:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/halloween-cutout-cookies/320/index.html</guid>
   <description><![CDATA[ Beat powdered sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in baking mix until soft dough forms. Divide dough in half. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 1 to 2 hours or until chilled.

Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered surface. (Keep remaining dough refrigerated until ready to roll.) Cut orange dough with 2- to 3-inch pumpkin-shaped cookie cutter and chocolate dough with medium-size cat-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.

Prepare Egg Yolk Paint. Paint faces on pumpkins and cats. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

EGG YOLK PAINT:
Mix egg yolk and water. Divide mixture among a few small custard cups. Tint each with a different food color. If paint thickens while standing, stir in a few drops water.
]]></description>
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   <title><![CDATA[Recipe: Applesauce-Granola Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/applesauce-granola-cookies/319/index.html</link>
   <pubDate>Sat, 17 Oct 2009 11:14:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/applesauce-granola-cookies/319/index.html</guid>
   <description><![CDATA[ Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in applesauce. Stir in remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
]]></description>
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   <title><![CDATA[Recipe: Almond Bonbons]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/almond-bonbons/318/index.html</link>
   <pubDate>Sat, 17 Oct 2009 11:12:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/almond-bonbons/318/index.html</guid>
   <description><![CDATA[ Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.

ALMOND GLAZE:
Mix all ingredients until smooth and spreadable.
]]></description>
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   <title><![CDATA[Recipe: Egg Mousse]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/egg-mousse/317/index.html</link>
   <pubDate>Sat, 17 Oct 2009 11:07:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/egg-mousse/317/index.html</guid>
   <description><![CDATA[ Finely chop the egg whites.  Sieve the egg yolks. Add gelatine to chicken stock and heat until it dissolves.  Cool and 
allow mixture to begin to set.  Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish and chill.

Decorate and serve.
]]></description>
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   <title><![CDATA[Recipe: China Sam's Chicken Wings]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/china-sam-s-chicken-wings/316/index.html</link>
   <pubDate>Sat, 17 Oct 2009 11:04:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/china-sam-s-chicken-wings/316/index.html</guid>
   <description><![CDATA[ Separate drumette from rest of wing. Place on broiler pan skin side down. Season with Oriental Seasoning and Hot &amp; Spicy Stir Fry Seasoning (from Calaphon). Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven. When wings are Golden brown on this side, remove. Dip and shake of excess sauce. After all have been dipped return to broiler pan and return to oven. Let broil until a bit crusted, not more than a few minutes. 

Great as an appetizer or side dish with fried rice. Try with a glass of plum wine. ]]></description>
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   <title><![CDATA[Recipe: Blue Cheese Spread]]></title>
   <link>http://freerecipes.eu/free-recipe/cheese-recipes/blue-cheese-spread/315/index.html</link>
   <pubDate>Sat, 17 Oct 2009 11:01:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheese-recipes/blue-cheese-spread/315/index.html</guid>
   <description><![CDATA[ Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid overprocessing. Add the blue cheese and cream cheese, and process until they are thoroughly combined. Add the cognac, process until well mixed, and then transfer the mixture to one large or two small ramekins. 

Sprinkle with the minced walnuts, and serve.]]></description>
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   <title><![CDATA[Recipe: Barbequed Pork]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbequed-pork/314/index.html</link>
   <pubDate>Sat, 17 Oct 2009 10:59:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbequed-pork/314/index.html</guid>
   <description><![CDATA[ Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. 

Bake in preheated 350 F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. 

Makes about 8 appetizer size servings. This is very nice served with green onion curls.
]]></description>
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   <title><![CDATA[Recipe: Appetizer Surprise]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/appetizer-surprise/313/index.html</link>
   <pubDate>Sat, 17 Oct 2009 10:55:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/appetizer-surprise/313/index.html</guid>
   <description><![CDATA[ Drain and chop artichoke hearts finely and set aside.  Mix remaining ingredients until smooth and creamy.  Add artichoke hearts and mix well. Place in long shallow dish that has been greased or sprayed with non-stick spray. Sprinkle with paprika.  Bake at 375 F. for approximately 20-25 minutes, or until bubbly and brown.

Serve with Ritz crackers, or dipping cracker of your choice.  Keep warm while serving.
]]></description>
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   <title><![CDATA[Recipe: Amish Yeast Rolls]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-yeast-rolls/312/index.html</link>
   <pubDate>Sat, 17 Oct 2009 10:53:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-yeast-rolls/312/index.html</guid>
   <description><![CDATA[ Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this). Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes. Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees.

Makes 2 dozen or more.
]]></description>
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   <title><![CDATA[Recipe: Beef And Bacon Chili]]></title>
   <link>http://freerecipes.eu/free-recipe/chilli-recipes/beef-and-bacon-chili/311/index.html</link>
   <pubDate>Fri, 16 Oct 2009 16:01:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chilli-recipes/beef-and-bacon-chili/311/index.html</guid>
   <description><![CDATA[ Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp.  Remove to paper towels with slotted spoon.  Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil.  Reduce heat, cover and simmer 20 minutes. 

Ladle into bowls, top as desired, and serve with additional picante sauce.
]]></description>
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   <title><![CDATA[Recipe: Amish Country Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-country-casserole/310/index.html</link>
   <pubDate>Fri, 16 Oct 2009 15:01:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-country-casserole/310/index.html</guid>
   <description><![CDATA[ Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles. 

Bake in 375 degree oven for 20-25 minutes, or until bubbly.
]]></description>
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   <title><![CDATA[Recipe: Amish Shortcake]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-shortcake/309/index.html</link>
   <pubDate>Fri, 16 Oct 2009 14:58:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-shortcake/309/index.html</guid>
   <description><![CDATA[ Put angel food cake cubes in bottom of casserole dish. Pour vanilla pudding mixture over top. Pour strawberry mixture over top of vanilla mixture.

Refrigerate and serve.
]]></description>
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   <title><![CDATA[Recipe: Acapulco Chicken (En Escabeche)]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/acapulco-chicken-en-escabeche-/308/index.html</link>
   <pubDate>Wed, 14 Oct 2009 15:01:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/acapulco-chicken-en-escabeche-/308/index.html</guid>
   <description><![CDATA[ Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes.  Add cilantro to chicken mixture. 

Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).  Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." .

 Makes 6 servings
]]></description>
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   <title><![CDATA[Recipe: Holiday Sage Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/holiday-sage-dressing/307/index.html</link>
   <pubDate>Wed, 14 Oct 2009 14:52:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/holiday-sage-dressing/307/index.html</guid>
   <description><![CDATA[ Put bread cubes in large bowl. Fry sausage and drain off excess grease. Dissolve bouillon cubes in 2 cups water. Add all ingredients to bread cubes and mix well. Stuff bird or spray a 9 x 13 inch baking dish with Pam. Fill with stuffing and bake at 350 degrees for about 1 hour.
]]></description>
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   <title><![CDATA[Recipe: Fruited Brown Rice Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/fruited-brown-rice-stuffing/306/index.html</link>
   <pubDate>Wed, 14 Oct 2009 14:49:27 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/fruited-brown-rice-stuffing/306/index.html</guid>
   <description><![CDATA[ Sauté the onion in butter in a large saucepan until soft, about 5 minutes. Stir in the rice. Add the broth; bring to boiling. Lower the heat; cover. Simmer, covered until the rice has absorbed all the liquid, about 40 minutes. Remove from the heat. Stir in parsley, salt, sage, celery, apricots, pecans, raisins and apple. Now you're ready for a holiday feast.
]]></description>
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   <title><![CDATA[Recipe: Homemade Turkey Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/homemade-turkey-dressing/305/index.html</link>
   <pubDate>Wed, 14 Oct 2009 14:47:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/homemade-turkey-dressing/305/index.html</guid>
   <description><![CDATA[ Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. 

Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Sauté new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. 

Bake until dressing in golden brown. Serves 20 people.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Bread - 2]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-bread--2/304/index.html</link>
   <pubDate>Wed, 14 Oct 2009 14:40:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-bread--2/304/index.html</guid>
   <description><![CDATA[ Mix above together. Bake 1 hour at 350 degrees. Makes 2 loaves]]></description>
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  <item>
   <title><![CDATA[Recipe: Christmas Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-bread/303/index.html</link>
   <pubDate>Wed, 14 Oct 2009 14:37:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-bread/303/index.html</guid>
   <description><![CDATA[ Combine first six ingredients knead in flour. Let rise until double. Knead, again, add rest of ingredients, mix well. Form into loaves, let rise. Bake at 350 degrees. Time depends on loaf size.
]]></description>
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   <title><![CDATA[Recipe: Onion Cheese Bread ]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/onion-cheese-bread-/302/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:57:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/onion-cheese-bread-/302/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees F. Combine flour, baking powder, sugar, cheese, and scallions. Stir beer in gently to form a thick, sticky batter. Pour batter into greased loaf pan, 8-1/2 x 4-1/2 inches. Brush top of loaf with beaten egg and sprinkle with sesame seeds. Bake in oven for 1-1/4 hours or until loaf browns. Remove from oven and cool on a wire rack. ]]></description>
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   <title><![CDATA[Recipe: Chili Casserole ]]></title>
   <link>http://freerecipes.eu/free-recipe/casserole-recipes/chili-casserole-/301/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:55:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/casserole-recipes/chili-casserole-/301/index.html</guid>
   <description><![CDATA[ Place 1/2 of corn chips in buttered casserole dish. Cover with one cup of cheese, 1 cup onion and 1/2 can of chili. Repeat except saving rest of cheese for top layer. Cook in 400 degree oven until top of cheese is melted. ]]></description>
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   <title><![CDATA[Recipe: Cheddar Bread ]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/cheddar-bread-/300/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:53:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/cheddar-bread-/300/index.html</guid>
   <description><![CDATA[ Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. ]]></description>
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   <title><![CDATA[Recipe: Beef Casserole ]]></title>
   <link>http://freerecipes.eu/free-recipe/casserole-recipes/beef-casserole-/299/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:50:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/casserole-recipes/beef-casserole-/299/index.html</guid>
   <description><![CDATA[ Fry beef and onions until browned. Drain. Add rice, tomatoes, and cheese. Simmer until mixture is heat through and cheese is melted. Serve with salad and toasted garlic bread. ]]></description>
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   <title><![CDATA[Recipe: Barbecue Sauce ]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-sauce-/298/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:48:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-sauce-/298/index.html</guid>
   <description><![CDATA[ In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. 

MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. ]]></description>
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   <title><![CDATA[Recipe: Spicy Chicken And Rice ]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/spicy-chicken-and-rice-/297/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:46:27 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/spicy-chicken-and-rice-/297/index.html</guid>
   <description><![CDATA[ In large saucepan, bring water and salt to a boil. Add rice and broccoli; return to a boil. Boil 1 minute. Remove from heat; cover and let stand 5 minutes. 
Stir in cheese sauce and chicken; cook over low heat for 2-4 minutes or until thoroughly heated, stirring occasionally
]]></description>
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   <title><![CDATA[Recipe: Quick And Easy Pumpkin Pie ]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/quick-and-easy-pumpkin-pie-/296/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:44:38 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/quick-and-easy-pumpkin-pie-/296/index.html</guid>
   <description><![CDATA[ Mix all ingredients in order given. Pour into unbaked shell. Bake in hot oven 425 degrees for 15 min. then reduce to 350 degrees and bake until knife inserted in middle comes out clean]]></description>
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   <title><![CDATA[Recipe: Macaroni And Cheese ]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/macaroni-and-cheese-/295/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:42:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/macaroni-and-cheese-/295/index.html</guid>
   <description><![CDATA[ In large pot of boiling, salted water, cook macaroni until tender but firm; drain. In large bowl, combine 1 1/2 c of the mozzarella, plain yogurt or sour cream, ham, cottage cheese, egg, salt and pepper. Add macaroni and mix well. Pour mixture into greased 8" square baking pan, sprinkle with remaining mozzarella. Bake, uncovered in 350F oven for 30 minutes or until bubbly. Broil for 2 minutes or till lightly golden. ]]></description>
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   <title><![CDATA[Recipe: Chewy Chocolate Drops ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chewy-chocolate-drops-/294/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:41:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chewy-chocolate-drops-/294/index.html</guid>
   <description><![CDATA[ Heat oven to 350 deg F. In small microwave-safe bowl, place chocolate. Microwave at high (100%) 1 1/2 to 2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl, beat butter and sugar until well blended. Add egg and vanilla; beat well. Blend in melted chocolate, flour and baking powder. Stir in nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies. ]]></description>
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   <title><![CDATA[Recipe: Extra Easy Lasagna ]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/extra-easy-lasagna-/293/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:37:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/extra-easy-lasagna-/293/index.html</guid>
   <description><![CDATA[ In 10 inch skillet over medium high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add spaghetti sauce, heat through, stirring occasionally. 

In 2 quart oblong baking dish, spread 1-1/2 cups meat mixture. Top with 3 uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella cheese. Repeat layers. Top with remaining meat mixture. 

Slowly pour water around inside edges of baking dish. Cover tightly with foil. 
Bake at 375 degrees (f) for 45 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving. 

Makes 8 main dish servings. 
]]></description>
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   <title><![CDATA[Recipe: Taco Salad ]]></title>
   <link>http://freerecipes.eu/free-recipe/salad-recipes/taco-salad-/292/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:36:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/salad-recipes/taco-salad-/292/index.html</guid>
   <description><![CDATA[ Brown ground beef; drain well. Put in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well. Serve immediately. ]]></description>
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   <title><![CDATA[Recipe: Spaghetti]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/spaghetti/291/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:33:53 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/spaghetti/291/index.html</guid>
   <description><![CDATA[ Slice Spam into 4-6 square slices. Broil or heat in skillet. Scramble 4-6 eggs. Layer eggs, Spam and one slice of cheese between toasted English muffin halves. Heat 10 seconds in microwave or until cheese melts. Serves 4-6. ]]></description>
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   <title><![CDATA[Recipe: Easy Potato Bread ]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/easy-potato-bread-/290/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:32:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/easy-potato-bread-/290/index.html</guid>
   <description><![CDATA[ Place all ingredients in bread pan and start. Allow to cool 1 hour before slicing]]></description>
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   <title><![CDATA[Recipe: Pork Chop Dinner ]]></title>
   <link>http://freerecipes.eu/free-recipe/pork-recipes/pork-chop-dinner-/289/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:31:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pork-recipes/pork-chop-dinner-/289/index.html</guid>
   <description><![CDATA[ Put oil in frying pan and heat until hot. Brown the pork chops on both sides. Now add the chicken broth, onions, garlic and any other spices that you might like into the frying pan. Simmer on low heat for about an hour. The pork chops are tender and not dried out. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Pear Dessert ]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/pear-dessert-/288/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:30:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/pear-dessert-/288/index.html</guid>
   <description><![CDATA[ Peel, core and thinly slice pears. 

Heat butter in a medium skillet over medium heat. Add the sliced pears. Cook until pears are softened, stirring occasionally. Add the topping and heat until the mixture is bubbly, stirring occasionally. 

Serve over ice cream. 
]]></description>
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   <title><![CDATA[Recipe: Nonfat Garlic Bread ]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/nonfat-garlic-bread-/287/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:28:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/nonfat-garlic-bread-/287/index.html</guid>
   <description><![CDATA[ Preheat the broiler. Place the dressing, paprika, and garlic in a blender and process until well blended. Brush this mixture on the bread and sprinkle with parsley, if desired. ]]></description>
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   <title><![CDATA[Recipe: Easy Ice Cream Recipe ]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/easy-ice-cream-recipe-/286/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:27:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/easy-ice-cream-recipe-/286/index.html</guid>
   <description><![CDATA[ Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container, (plastic works best), store in freezer at least over night. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Hot Dog Cheese Roll Ups ]]></title>
   <link>http://freerecipes.eu/free-recipe/cheese-recipes/hot-dog-cheese-roll-ups-/285/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:25:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheese-recipes/hot-dog-cheese-roll-ups-/285/index.html</guid>
   <description><![CDATA[ Take the roll dough and unroll them carefully. Cut each triangle in half. (will need part of the second box; but not all) ; keeping the triangular shape. Then wrap 1/3 or a piece of cheese around the frank and holding it with your fingers start rolling it in the roll. Start at the large end of the triangle and roll towards the tip. Bake in a hot oven until brown...should only take about 10 minutes at 400 degrees. Watch carefully. Take out when they are browned. 

Serve immediately. ]]></description>
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   <title><![CDATA[Recipe: Easy Chocolate Fudge ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/easy-chocolate-fudge-/284/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:18:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/easy-chocolate-fudge-/284/index.html</guid>
   <description><![CDATA[ A very good fudge with no cooking or thermometer watching. Melt chocolate in the top of a double boiler over hot, not boiling water. Remove from heat and stir in remaining ingredients. Spread in a generously buttered 8-inch square pan. Chill 2 hours or until firm. Turn fudge out onto a cutting board, cut into squares. Store in tightly covered containers. 

Makes 49 pieces. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Fruit Cobbler ]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/fruit-cobbler-/283/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:16:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/fruit-cobbler-/283/index.html</guid>
   <description><![CDATA[ Heat oven to 425 degrees F. Grease 1 1/2 qt casserole. Heat pie filling to boil- ing. Pour into casserole. 

Mix remaining ingredients until dough forms. Drop by 6 spoonsfull onto hot pie filling. Sprinkle with sugar if desired. 

Bake about 20 minutes or until biscuits are golden brown. 
]]></description>
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   <title><![CDATA[Recipe: Florentine Rice ]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/florentine-rice-/282/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:14:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/florentine-rice-/282/index.html</guid>
   <description><![CDATA[ Remove stems from spinach. Wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary. cook for 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Easy Chicken Pastry Bites ]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/easy-chicken-pastry-bites-/281/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:09:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/easy-chicken-pastry-bites-/281/index.html</guid>
   <description><![CDATA[ Separate the 8 crescent roll triangles. Mix the sauce and the chicken, and divide the mixture equally among the triangles. Pinch closed the triangles so that chicken is completely surrounded. 

Bake for 20 minutes at 375. ]]></description>
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   <title><![CDATA[Recipe: Triple Chocolate Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/triple-chocolate-fudge/280/index.html</link>
   <pubDate>Thu, 8 Oct 2009 14:24:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/triple-chocolate-fudge/280/index.html</guid>
   <description><![CDATA[ In 6 quart Dutch oven, combine sugar, salt, butter and milk. Bring to simmer, stirring constantly, over medium heat. As soon as first bubble is seen, boil mixture exactly 8 minutes. Remove from heat immediately. Quickly stir in remaining ingredients. Blend thoroughly. Pour into two oiled 9 x 13 inch pans. Cover with foil and refrigerate until firm. Slice as desired. Bring to room temperature before serving for fullest flavor. 

Store in refrigerator or freezer.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Holiday Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/holiday-fudge/279/index.html</link>
   <pubDate>Thu, 8 Oct 2009 14:21:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/holiday-fudge/279/index.html</guid>
   <description><![CDATA[ Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when tested in cold water. Stir frequently during cooking. When fudge is done, remove from fire and set in a cool place. Do not disturb for 20 minutes or more  Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in cubes.
]]></description>
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   <title><![CDATA[Recipe: Apricot, Orange &amp; Almond Jam]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/apricot-orange--almond-jam/278/index.html</link>
   <pubDate>Wed, 7 Oct 2009 11:55:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/apricot-orange--almond-jam/278/index.html</guid>
   <description><![CDATA[ Chop the apricots roughly.  Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.

Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender.  Check the fruit occasionally
as it cooks and crush it down into the pan with a potato masher.  It may need    1-1/4 hours to become really soft. Warm the sugar.  Add it to the pan together with the juice of the lemons   and the almonds.  Cook gently until the sugar is melted, then fast-boil    until the saucer test shows that the preserve will set.  Pot, tie down and label the preserve in the usual way.  

Makes enough to fill 5 jars.
]]></description>
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   <title><![CDATA[Recipe: Pear &amp; Ginger Jam]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/pear--ginger-jam/277/index.html</link>
   <pubDate>Wed, 7 Oct 2009 11:52:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/pear--ginger-jam/277/index.html</guid>
   <description><![CDATA[ Makes 2 lbs Peel, core and dice the pears. Cut the preserved ginger into small chunks. Put all the ingredients into a preserving kettle
and stir over a gentle heat until the sugar has dissolved. Bring to a boil and boil rapidly for about t 10 minutes, stirring occasionally,
or until setting point is reached. Remove the piece of fresh ginger, lift out the fruit with a slotted spoon and place in hot clean jars.
Rapidly boil the syrup to reduce for a few minute s, then pour over the fruit to cover.

Cover and process, then complete seals and cool.
]]></description>
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   <title><![CDATA[Recipe: Crockpot Caramel Rum Fondue]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/crockpot-caramel-rum-fondue/276/index.html</link>
   <pubDate>Wed, 7 Oct 2009 11:32:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/crockpot-caramel-rum-fondue/276/index.html</guid>
   <description><![CDATA[ Combine caramels and cream in crock pot. Cover and heat until melted, 30 to 60 minutes. Stir in marshmallows and rum. Cover and continue cooking 30 minutes. Serve with apple wedges or pound cake.]]></description>
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  <item>
   <title><![CDATA[Recipe: Crockpot Cajun Sausage &amp; Rice]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/crockpot-cajun-sausage--rice/275/index.html</link>
   <pubDate>Wed, 7 Oct 2009 11:29:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/crockpot-cajun-sausage--rice/275/index.html</guid>
   <description><![CDATA[ Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay leaves, sugar and hot pepper sauce in crockpot. Cover and cook on LOW for 8 hours.

Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25 minutes. Stir in parsley if desired.
Makes 5 servings
]]></description>
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   <title><![CDATA[Recipe: Crockpot Broccoli Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/crockpot-broccoli-soup/274/index.html</link>
   <pubDate>Wed, 7 Oct 2009 07:46:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/crockpot-broccoli-soup/274/index.html</guid>
   <description><![CDATA[ Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.

]]></description>
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  <item>
   <title><![CDATA[Recipe: Barbecue Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-sauce/273/index.html</link>
   <pubDate>Wed, 7 Oct 2009 07:42:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-sauce/273/index.html</guid>
   <description><![CDATA[ Combine all ingredients in a large saucepan. Cook slowly for 2 - 2 1/2 hours. (Is better reheated)]]></description>
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  <item>
   <title><![CDATA[Recipe: Barbecue Brisket]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-brisket/272/index.html</link>
   <pubDate>Wed, 7 Oct 2009 07:39:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-brisket/272/index.html</guid>
   <description><![CDATA[ Mix together and heat on range.
Then prep the brisket by removing all silver skin if the butcher didn't already do this, place it in the crockpot, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large a brisket you got. When done, remove lid from crockpot, and using two forks shred the brisket. Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Baked Apples (Crockpot)]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/baked-apples-crockpot-/271/index.html</link>
   <pubDate>Wed, 7 Oct 2009 07:33:55 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/baked-apples-crockpot-/271/index.html</guid>
   <description><![CDATA[ Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. 

Cool and serve with whipped cream.

]]></description>
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  <item>
   <title><![CDATA[Recipe: Asparagus Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/casserole-recipes/asparagus-casserole/270/index.html</link>
   <pubDate>Wed, 7 Oct 2009 07:31:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/casserole-recipes/asparagus-casserole/270/index.html</guid>
   <description><![CDATA[ Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter. 

Cover and cook on low for 4 to 6 hours.
]]></description>
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   <title><![CDATA[Recipe: Yogurt Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/yogurt-coffee-cake/269/index.html</link>
   <pubDate>Tue, 6 Oct 2009 14:50:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/yogurt-coffee-cake/269/index.html</guid>
   <description><![CDATA[ Add flour mixture to the creamed mixture alternately with the yogurt. Bake at 350 degrees for 45 to 55 minutes. 
Cool slightly before removing from pan. Sprinkle with powdered sugar and serve warm or cold.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Coffee Cake Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-coffee-cake-recipe/268/index.html</link>
   <pubDate>Tue, 6 Oct 2009 14:46:27 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-coffee-cake-recipe/268/index.html</guid>
   <description><![CDATA[ Combine 2 cups flour and the sugar. Blend eggs, sour cream and orange peel and add all at once to flour mixture, mixing until smooth. Pour half of batter into greased pan and spread cranberry sauce over batter, then cover with remaining batter. Stir together 3 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs, then sprinkle over batter.

Bake at 350 degrees for 40-45 minutes
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Apple Streusel Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-apple-streusel-coffee-cake/267/index.html</link>
   <pubDate>Tue, 6 Oct 2009 14:42:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-apple-streusel-coffee-cake/267/index.html</guid>
   <description><![CDATA[ Follow Basic Instructions, adding apples after combining wet and dry mixtures just until moistened. Spoon batter into greased pan. Combine topping ingredients and cut in cold butter until crumbly, then sprinkle over batter.

Bake at 350 degrees for 35-40 minutes.
]]></description>
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   <title><![CDATA[Recipe: Easy Cinnamon-Raisin Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/easy-cinnamon-raisin-coffee-cake/266/index.html</link>
   <pubDate>Tue, 6 Oct 2009 14:36:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/easy-cinnamon-raisin-coffee-cake/266/index.html</guid>
   <description><![CDATA[ Mix half the nuts with raisins, powdered sugar, margarine, cinnamon and vanilla. Unroll bread sticks, but do not separate, and spread the raisin mixture evenly over dough to within 1/2-inch of edges. Fold in half lengthwise, then seal long edges and gently stretch dough to a 24-inch strip. Twist slightly, then shape into circle on ungreased baking sheet and seal ends. Cool slightly, then drizzle coffee cake with Vanilla Glaze and sprinkle with remaining nuts.

Bake at  350 degrees for 20-22 minutes]]></description>
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   <title><![CDATA[Recipe: Pumpkin Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-soup/265/index.html</link>
   <pubDate>Sun, 4 Oct 2009 13:28:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-soup/265/index.html</guid>
   <description><![CDATA[ Take out seeds and pare off the rind. Cut into small pieces, and put into a stew-pan with half a pint of water.  Simmer slowly an hour and a half, then rub through a sieve and put back on the fire with one and a half pints of boiling milk, butter the size of an egg, one tea-spoonful of sugar, salt and pepper to taste, and three slices of stale bread, cut into small squares. Stir occasionally; and when it boils, serve.]]></description>
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   <title><![CDATA[Recipe: Pears Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/pears-soup/264/index.html</link>
   <pubDate>Sun, 4 Oct 2009 13:16:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/pears-soup/264/index.html</guid>
   <description><![CDATA[ Wash the pears and cut into quarters, but do not peel or core. Put into a saucepan with the water and sugar and flavouring to taste. When sweet, ripe pears can be obtained, people with natural tastes will prefer no addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow part of lemon rind may be added. Stew until the pears are soft. Strain through a sieve, rubbing the pear pulp through, but leaving cores, etc., behind. Wash the sago, add to the strained soup, and boil gently for 1 hour. Stir now and then, as the sago is apt to stick to the pan.]]></description>
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   <title><![CDATA[Recipe: Macaroni Soup ]]></title>
   <link>http://freerecipes.eu/free-recipe/soup-recipes/macaroni-soup-/263/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:57:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/soup-recipes/macaroni-soup-/263/index.html</guid>
   <description><![CDATA[ Break the macaroni into small pieces and add to the stock when nearly boiling. Cook with the lid off the saucepan until the macaroni is swollen and very tender. (This will take about an hour.) If onions are used for flavoring, steam separately until tender, and add to soup just before serving. If tomatoes are used, skin and cook slowly to pulp (without water) before adding. If the vegetable stock is already strong and well flavored, no addition of any kind will be needed.]]></description>
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   <title><![CDATA[Recipe: Italian Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/italian-soup/262/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:48:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/italian-soup/262/index.html</guid>
   <description><![CDATA[ Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan
with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve.
]]></description>
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   <title><![CDATA[Recipe: Egg Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/soup-recipes/egg-soup/261/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:29:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/soup-recipes/egg-soup/261/index.html</guid>
   <description><![CDATA[ Boil the sago, stock, and onion together till the sago is clear; then take out the onion and season the soup with salt and pepper.  Beat the yolks of the eggs in a basin, pour over the boiling milk, strain into the stock. Put over the fire and whisk till it comes to
boiling point, but do not let it boil, or it may curdle. Pour into a tureen, sprinkle with chopped parsley, and send some fried bread to table with it.
]]></description>
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   <title><![CDATA[Recipe: Stock For Clear Soup Or Bouillon]]></title>
   <link>http://freerecipes.eu/free-recipe/soup-recipes/stock-for-clear-soup-or-bouillon/260/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:23:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/soup-recipes/stock-for-clear-soup-or-bouillon/260/index.html</guid>
   <description><![CDATA[ Cut the meat into small pieces. Pour the cold water over it, place on a slow fire, and let it come to a boil. Skim off all scum that rises to the top. Cover tightly and keep at the simmering point for 6 to 8 hours.  Then strain and remove the fat. Add the onion and celery cut into pieces, the parsley, cloves, peppercorns, and bay leaf. Simmer gently for about 20 minutes. Add salt and pepper to taste. Strain through a cloth.]]></description>
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   <title><![CDATA[Recipe: Gluten Free Rice Crust Pizza Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/gluten-free-rice-crust-pizza-recipe/259/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:09:38 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/gluten-free-rice-crust-pizza-recipe/259/index.html</guid>
   <description><![CDATA[ Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown.

Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-10 minutes until the sauce is bubbly and the cheese is melted.
]]></description>
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   <title><![CDATA[Recipe: Fresh Tomato and Basil Pizza Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/fresh-tomato-and-basil-pizza-recipe/258/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:08:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/fresh-tomato-and-basil-pizza-recipe/258/index.html</guid>
   <description><![CDATA[ Preheat oven to 450F. Brush bread shell with olive oil. Sprinkle 1/4 cup of the cheese over the crust. Top with tomato slices and remaining 1/4 cup cheese. Sprinkle with pepper. 

Bake directly on oven rack for 8-10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil before serving. ]]></description>
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   <title><![CDATA[Recipe: Easy Bake Oven Deep Dish Pizza Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/easy-bake-oven-deep-dish-pizza-recipe/257/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:05:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/easy-bake-oven-deep-dish-pizza-recipe/257/index.html</guid>
   <description><![CDATA[ Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. 

Bake 20 mins. Remove. ]]></description>
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   <title><![CDATA[Recipe: Crazy Pizza Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/crazy-pizza-recipe/256/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:02:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/crazy-pizza-recipe/256/index.html</guid>
   <description><![CDATA[ Brown meat and pepper together and drain grease. Prepare batter and pour into a greased pizza pan. Tilt pan so batter covers the bottom. Arrange meat mixture, onion, and mushrooms over batter.

Bake at 425 for 20 minutes or until golden brown. Remove from oven and add pizza sauce and cheese. Return to oven for 10 more minutes or until cheese melts.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Corn Tortilla Pizzas Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/corn-tortilla-pizzas-recipe/255/index.html</link>
   <pubDate>Sun, 4 Oct 2009 11:51:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/corn-tortilla-pizzas-recipe/255/index.html</guid>
   <description><![CDATA[ In a skillet, cook beef, onion and green pepper over med. heat until meat is no longer pink; drain. In a bowl, combine tomato paste and water until blended; add salsa. Stir into meat corn, tomatoes, olives and seasonings.

Place tortillas on ungreased baking sheets. Spread each with 1/4 cup meat mixture to within 1/2 inch of edge and sprinkle with 1/4 cup of cheese.

Bake at 375F for 5-7 minutes or until melted. 
]]></description>
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   <title><![CDATA[Recipe: Cheesy Jalapeno And Egg Pizza Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/cheesy-jalapeno-and-egg-pizza-recipe/254/index.html</link>
   <pubDate>Sun, 4 Oct 2009 11:45:34 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/cheesy-jalapeno-and-egg-pizza-recipe/254/index.html</guid>
   <description><![CDATA[ Mix eggs, cheese and jalapenos. Pour into rectangular casserole.

Lay slices of pepperoni on top and place into 350 degree F oven.

Cook until cheese is golden (about 10-15 minutes). Let stand for 5 minutes, cut into 2-inch squares and serve.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Butternut Squash, Bacon, And Rosemary  Pizza Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/butternut-squash-bacon-and-rosemary-pizza-recipe/253/index.html</link>
   <pubDate>Sun, 4 Oct 2009 11:42:58 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/butternut-squash-bacon-and-rosemary-pizza-recipe/253/index.html</guid>
   <description><![CDATA[ Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

Bake pizza in middle of oven until crust is golden, about 15 minutes.
]]></description>
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   <title><![CDATA[Recipe: Broccoli Turkey Pizza Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/broccoli-turkey-pizza-recipe/252/index.html</link>
   <pubDate>Sun, 4 Oct 2009 11:34:50 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/broccoli-turkey-pizza-recipe/252/index.html</guid>
   <description><![CDATA[ In medium bowl, combine mayonnaise, Dijonnaise and pepper. Stir in broccoli, turkey and cheese. Spread turkey mixture on crust and bake at 425F for 12 minutes or until lightly browned.]]></description>
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   <title><![CDATA[Recipe: Classic Pizza Crust Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/classic-pizza-crust-recipe/251/index.html</link>
   <pubDate>Sun, 4 Oct 2009 11:17:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/classic-pizza-crust-recipe/251/index.html</guid>
   <description><![CDATA[ In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it is lightly greased.

Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.
]]></description>
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   <title><![CDATA[Recipe: Boboli Pizza Crust Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/boboli-pizza-crust-recipe/250/index.html</link>
   <pubDate>Sun, 4 Oct 2009 11:13:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/boboli-pizza-crust-recipe/250/index.html</guid>
   <description><![CDATA[ Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add the rest of the ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.

Divide dough into 3 parts and place in 3 olive-oiled pie pans.

Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.

Let rise 50 to 60 minutes.

Bake at 350 F for 25 minutes. May dip in olive oil.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Pie With Spiced Crust]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-with-spiced-crust/249/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:54:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-with-spiced-crust/249/index.html</guid>
   <description><![CDATA[ Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 5 to 55 minutes or until set. Remove from oven; let cool.

For The Spiced Crust:
Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Pie Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cheesecake/248/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:49:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cheesecake/248/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees. Combine pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 teaspoon vanilla in large bowl. Pour into 10 inch pastry shell in deep dish pan. Combine cream cheese, sugar, remaining vanilla and 2 slightly beaten eggs in small bowl; beat until smooth. Carefully pour cream cheese mixture over pumpkin filling. (You want the cream cheese mixture to stay on top.)

Bake 1 hour, or until knife comes out clean. Chill before serving. (The flavor improves overnight, so make it a day in advance, if possible)
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Pie Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cookies/247/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:46:49 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cookies/247/index.html</guid>
   <description><![CDATA[ Mix together flour, salt, baking powder, baking soda and spices. Set aside. Cream margarine and shortening in mixing bowl. Gradually add sugar; beat until fluffy. Add pumpkin and egg; beat well. Add dry ingredients and blend. Stir in vanilla. Drop onto slightly greased and floured cookie sheet. 

Bake at 350 degrees for 12 minutes until brown.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-pumpkin-pie/246/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:44:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-pumpkin-pie/246/index.html</guid>
   <description><![CDATA[ Preheat oven to 450 degrees. In a small saucepan, scald the half &amp; half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half &amp; half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. 

Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or until a table knife comes out clean from the middle of the
pie.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Pumpkin Pie Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cake/245/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:42:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cake/245/index.html</guid>
   <description><![CDATA[ Mix above ingredients and pour into an ungreased 13 x 9 inch pan. Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts. 

Bake 1 hour at 350 degrees or until knife comes out clean. Serve plain or with whipped cream topping.
]]></description>
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   <title><![CDATA[Recipe: Chicken Sandwiches ]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/chicken-sandwiches-/244/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:40:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/chicken-sandwiches-/244/index.html</guid>
   <description><![CDATA[ Cook chicken and remove meat from bones. Shred chicken; do not grind. Add beaten eggs, salt, pepper, celery salt and broken up bread. Add chicken broth to make right consistency for a sandwich. 

Bake at 350 degrees for 1 hour or longer, if needed.]]></description>
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   <title><![CDATA[Recipe: Fast Skillet Beef Kabob Sandwich ]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/fast-skillet-beef-kabob-sandwich-/243/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:25:34 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/fast-skillet-beef-kabob-sandwich-/243/index.html</guid>
   <description><![CDATA[ Place steak cubes in a small bowl; sprinkle with garlic powder and lemon-pepper seasoning. Set aside. Over medium-high heat, sprinkle char-grill seasoning into a large iron skillet. Add one tablespoon butter, melt and add beef cubes. Cook 5 to 7 minutes, turning once. 

Remove beef cubes to heated platter to keep warm. Add reserved butter to same skillet and melt. Add onion and pepper rings. Stir fry 3 minutes. To serve, arrange pepper rings on platter, alternating colors. Spoon beef cubes inside and outside of rings. ]]></description>
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   <title><![CDATA[Recipe: Monte Carlo Sandwiches ]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/monte-carlo-sandwiches-/242/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:23:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/monte-carlo-sandwiches-/242/index.html</guid>
   <description><![CDATA[ On each of four bread slices, place 1 slice each of ham, turkey and cheese. Cover with remaining slices of bread. In a bowl, beat eggs, milk and salt together. Dip each sandwich carefully into egg mixture, turning to dip each side. Fry in sprayed or oiled pan like you would French toast, making sure cheese is melted and meat is hot. 

May be put on sprayed cookie sheet; bake at 375 degrees, turning once. ]]></description>
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   <title><![CDATA[Recipe: Egg Salad Sandwich ]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/egg-salad-sandwich-/241/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:21:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/egg-salad-sandwich-/241/index.html</guid>
   <description><![CDATA[ Combine all ingredients, stirring constantly. Boil until thick. Remove from heat and add: 9 eggs, hard-boiled, 8 oz. cream cheese, 2 tbsp. onion, minced, 1 sm. can pimento, finely cut.

Stir and refrigerate until all is cold. 
]]></description>
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   <title><![CDATA[Recipe: Sausage On Rye Slices ]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/sausage-on-rye-slices-/240/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:20:27 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/sausage-on-rye-slices-/240/index.html</guid>
   <description><![CDATA[ Fry sausage with beef. Drain drippings. Add cheese, oregano, Worcestershire sauce. Salt and pepper to taste. Stir until cheese meets. Spread on rye slices. Freeze on cookie ]]></description>
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   <title><![CDATA[Recipe: Vera Kerekes’s Thanksgiving Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/vera-kerekesa-s-thanksgiving-dressing/239/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:17:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/vera-kerekesa-s-thanksgiving-dressing/239/index.html</guid>
   <description><![CDATA[ Saute onions until browned. Add celery and mushrooms and cook until soft, about 15 minutes. Mix cooked vegetables with bread and
remaining . Bake in casserole at 375 degrees for one hour.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing/238/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:15:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing/238/index.html</guid>
   <description><![CDATA[ Prepare Andi Wunderbread as directed on package &amp; let cool.  Tear into pieces to make 5-6 cups.  Sauté chopped celery &amp; onions in 2 tbsp oil in large frying pan over medium heat until soft.  Add spices &amp; pepper as desired to taste.  Pour in chicken stock &amp; simmer over low heat for 15-20 min.  Stir in bread until fully saturated in sauce &amp; seasonings.  

Place in 400°F  oven for 40-50 min, covering as needed with aluminum foil, until done.  If placed inside turkey, remove stuffing from bird to store in fridge.]]></description>
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   <title><![CDATA[Recipe: Old Fashioned Turkey Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/old-fashioned-turkey-stuffing-recipe/237/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:13:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/old-fashioned-turkey-stuffing-recipe/237/index.html</guid>
   <description><![CDATA[ In a 9-inch non-stick skillet, melt a tbsp of the butter and add the onions, apples, celery, pepper, and garlick. Cook over medium heat 
stirring frequently, until the celery is tender. Stir in the raisins and the poultry season and set the mixture aside. 

Combine in a medium mixing bowl the rest of the . Add the vegetable and fruit mixture, and stir to combine. Add the rest of the 
butter. 

Preheat your oven to 375 degrees. Grease a 2-quart casserole and add the stuffing mixture, then bake until it’s browned - about 30 minutes. 
Or, you can use it to stuff the turkey and cook it along with the turkey
]]></description>
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   <title><![CDATA[Recipe: Southwestern Cornbread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/southwestern-cornbread-stuffing/236/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:10:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/southwestern-cornbread-stuffing/236/index.html</guid>
   <description><![CDATA[ Prepare cornbread mix according to package directions. Let cool and crumble into a large baking pan. Let stand overnight to dry. 
Preheat oven to 350 degrees F. Butter a 13-by-9-inch baking pan; set aside. 

In a large skillet, saute onion in olive oil for five minutes. Add celery and saute for five minutes more. Stir in crumbled cornbread, bell peppers, chiles, corn, green onions and butter. Slowly add broth, stirring to moisten the cornbread evenly. Turn into prepared pan and bake for one hour or until golden brown on top and heated through to an internal temperature of 165 degrees F. 
]]></description>
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   <title><![CDATA[Recipe: Spicy Tomatoes]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/spicy-tomatoes/235/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:06:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/spicy-tomatoes/235/index.html</guid>
   <description><![CDATA[ Slice tomato thinly. Sprinkle as desired with salt, dill weed and basil. Top with layer of Parmesan cheese. Thinly sliced scallions are also nice.
However, if you use them, the flavor is better if allowed to "age" for a while (1 hour, more or less).
]]></description>
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   <title><![CDATA[Recipe: Broccoli And Corn Scallop]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/broccoli-and-corn-scallop/234/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:04:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/broccoli-and-corn-scallop/234/index.html</guid>
   <description><![CDATA[ Saute onion in 1 tablespoon oleo and blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs. Arrange broccoli in 7x11 inch dish. Pour cheese mixture over broccoli. Toss remaining crumbs and oleo and sprinkle over casserole. 

Bake at 350 degrees for 30 minutes. 

Serves 8.
]]></description>
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   <title><![CDATA[Recipe: Pasta With Tomatoes And Basil]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/pasta-with-tomatoes-and-basil/233/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:02:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/pasta-with-tomatoes-and-basil/233/index.html</guid>
   <description><![CDATA[ Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.

Bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon of olive oil and remaining salt. Add pasta and boil until tender but still firm, about 8 to 10 minutes.

Drain pasta and immediately toss with the tomato sauce. Serve at once, passing with pepper mill and grated Parmesan cheese (optional). (4 to 6 servings)
]]></description>
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   <title><![CDATA[Recipe: Garden Zucchini Bisque]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/garden-zucchini-bisque/232/index.html</link>
   <pubDate>Tue, 29 Sep 2009 14:59:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/garden-zucchini-bisque/232/index.html</guid>
   <description><![CDATA[ In 3 qt saucepan melt 2 tbsp. butter; add zucchini, onions, mushrooms and parsley. Cook over med. heat, stirring occasionally until vegetables are crisply tender (6-8 minutes). Meanwhile, in 2 qt saucepan melt 3 tbsp. butter over med. heat; stir in flour until smooth and bubbly (1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5-7 minutes). Stir in cream, pepper and zucchini mixture. 

Continue cooking until heated throughly (5-6 minutes).
]]></description>
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   <title><![CDATA[Recipe: Peanut Butter Candy Bars]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/peanut-butter-candy-bars/231/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:59:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/peanut-butter-candy-bars/231/index.html</guid>
   <description><![CDATA[ Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan. 
Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.
]]></description>
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   <title><![CDATA[Recipe: Almond Coconut Chocolate Cookie Balls]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/almond-coconut-chocolate-cookie-balls/230/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:56:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/almond-coconut-chocolate-cookie-balls/230/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. 
In the top half a double boiler melt the chocolate and condensed milk, stirring frequently. 
Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie. 

Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.
]]></description>
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   <title><![CDATA[Recipe: Chicken And Lotus Seed Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/chicken-and-lotus-seed-soup/229/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:45:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/chicken-and-lotus-seed-soup/229/index.html</guid>
   <description><![CDATA[ Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove
stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken
breast and Smithfield Ham (or other pungent pressed ham) in 1" strips.

Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, Sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and
mushrooms. Simmer Soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little Hot stock, then stir into Soup. Transfer to heated serving bowl, or serve in sandy pot.

Garnish with Chinese parsley. 

NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham
and celery; simmer longer if necessary.
]]></description>
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   <title><![CDATA[Recipe: Beef &amp; Macaroni Chilli]]></title>
   <link>http://freerecipes.eu/free-recipe/chilli-recipes/beef--macaroni-chilli/228/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:41:53 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chilli-recipes/beef--macaroni-chilli/228/index.html</guid>
   <description><![CDATA[ Cook macaroni about 7 minutes.  Brown meat in largest saucepan and drain off all fat. Add garlic, Chilli powder, salt and pepper. Mix
well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. 

Cover and heat until cheese melts.
]]></description>
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   <title><![CDATA[Recipe: Capitol Punishment Chilli]]></title>
   <link>http://freerecipes.eu/free-recipe/chilli-recipes/capitol-punishment-chilli/227/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:37:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chilli-recipes/capitol-punishment-chilli/227/index.html</guid>
   <description><![CDATA[ In a large pot, add paprika, oregano, MSG, Chilli powder, cumin, beef bouillon, beer and 2 cups water.  Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.  Drain and add to simmering spices.  Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole,
sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste.  Add to Chilli. Add salt to taste.  Simmer for 30 minutes.  Add additional
Louisiana Hot Sauce for hotter taste.
]]></description>
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   <title><![CDATA[Recipe: Chicken And Broccoli With Rice]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/chicken-and-broccoli-with-rice/226/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:34:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/chicken-and-broccoli-with-rice/226/index.html</guid>
   <description><![CDATA[ Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. 
]]></description>
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   <title><![CDATA[Recipe: Turkey Divan]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-divan/225/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:32:40 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-divan/225/index.html</guid>
   <description><![CDATA[ Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 
]]></description>
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   <title><![CDATA[Recipe: Curried Chicken Balls]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/curried-chicken-balls/224/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:30:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/curried-chicken-balls/224/index.html</guid>
   <description><![CDATA[ In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). 

Yield: about 5 dozen appetizers.
]]></description>
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   <title><![CDATA[Recipe: Oriental Chicken Tenders Curried Peanut Chicken]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/oriental-chicken-tenders-curried-peanut-chicken/223/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:27:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/oriental-chicken-tenders-curried-peanut-chicken/223/index.html</guid>
   <description><![CDATA[ Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
]]></description>
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   <title><![CDATA[Recipe: Cherry Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/cheesecake-recipes/cherry-cheesecake/222/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:25:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheesecake-recipes/cherry-cheesecake/222/index.html</guid>
   <description><![CDATA[ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. 

Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ]]></description>
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   <title><![CDATA[Recipe: Appetizer Cheese Ball]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/appetizer-cheese-ball/221/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:22:58 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/appetizer-cheese-ball/221/index.html</guid>
   <description><![CDATA[ Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low 
speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning.  Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well.

Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Apple Crisp]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-apple-crisp/220/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:20:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-apple-crisp/220/index.html</guid>
   <description><![CDATA[ Preheat the oven to 375 degrees F. In large bowl, combine flour, brown sugar, baking soda and salt. With 2 knives or pastry blender, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9" baking pan.  To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. 

Bake at least 35 minutes until lightly browned. Cool slightly; cut into squares]]></description>
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  <item>
   <title><![CDATA[Recipe: Apple Crisp]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/apple-crisp/219/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:18:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/apple-crisp/219/index.html</guid>
   <description><![CDATA[ Put Sliced Apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.]]></description>
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  <item>
   <title><![CDATA[Recipe: Pecan Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/pecan-coffee-cake/218/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:13:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/pecan-coffee-cake/218/index.html</guid>
   <description><![CDATA[ Mix cake mix, pudding, oil, water and vanilla extract, then add eggs one at a time. Beat mixture 6 minutes on high speed. Grease and flour pan and cover bottom with 1/2 cup pecans. Layer 1/3 batter and 1/3 streusel mix until all are used.

Фьне ьш 325 degrees for 50-60 minutes.]]></description>
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   <title><![CDATA[Recipe: All Day Crockpot Delight]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/all-day-crockpot-delight/217/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:07:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/all-day-crockpot-delight/217/index.html</guid>
   <description><![CDATA[ Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.

Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. 

Serve with rice and salad.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Amish Puff Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-puff-cookies/216/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:05:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-puff-cookies/216/index.html</guid>
   <description><![CDATA[ Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to  sugar mixture. Chill. Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake at 375 degrees for 8 - 10 minutes on ungreased cookie sheet.

Cookies will puff, then settle down and look crinkly.
]]></description>
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   <title><![CDATA[Recipe: Amish Pumpkin Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-pumpkin-bread/215/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:03:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-pumpkin-bread/215/index.html</guid>
   <description><![CDATA[ Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. 

Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.
]]></description>
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   <title><![CDATA[Recipe: Fudge Sweet Brownies]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/fudge-sweet-brownies/214/index.html</link>
   <pubDate>Sat, 26 Sep 2009 16:35:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/fudge-sweet-brownies/214/index.html</guid>
   <description><![CDATA[ Sift flour and baking powder; set aside.  Blend the eggs, butter or oil, Fudge Sweet, Fruit Sweet and vanilla.  Add the flour mixture and blend thoroughly.  Add walnuts.  Pour mixture into greased and floured 8"x8" baking pan.  Bake at 350 degrees for about 15 minutes, until cake springs back at a light touch.  

Doubled recipe will fit into double size cookie pan.  ]]></description>
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   <title><![CDATA[Recipe: Chocolate Anise Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-anise-truffles/213/index.html</link>
   <pubDate>Wed, 23 Sep 2009 16:28:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-anise-truffles/213/index.html</guid>
   <description><![CDATA[ In a double boiler melt the chocolate, constantly stirring with a wooden spoon.  When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts.  Continue to stir for another minute until it is well mixed and smooth.  Add in the Rum and stir until well mixed, then sprinkle in the pulverized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth.  You want the mixture to remain as a thick sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes).  Do not stop whicking or the butter and rum will separate out of the chocolate-anisette.  When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar.
]]></description>
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   <title><![CDATA[Recipe: Peanut Butter and Chocolate Truffles ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/peanut-butter-and-chocolate-truffles-/212/index.html</link>
   <pubDate>Wed, 23 Sep 2009 16:25:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/peanut-butter-and-chocolate-truffles-/212/index.html</guid>
   <description><![CDATA[ In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. 

Store, covered in refrigerator

Makes about 3 dozen truffles
]]></description>
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   <title><![CDATA[Recipe: Apple Pudding Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/pudding-recipes/apple-pudding-cake/211/index.html</link>
   <pubDate>Wed, 23 Sep 2009 16:10:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pudding-recipes/apple-pudding-cake/211/index.html</guid>
   <description><![CDATA[ Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let
stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce
]]></description>
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   <title><![CDATA[Recipe: Apple Glazed Pork Roast]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/apple-glazed-pork-roast/210/index.html</link>
   <pubDate>Wed, 23 Sep 2009 15:51:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/apple-glazed-pork-roast/210/index.html</guid>
   <description><![CDATA[ Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface
of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.
]]></description>
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   <title><![CDATA[Recipe: Turkey Stuffed Zucchini]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-stuffed-zucchini/206/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:48:03 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-stuffed-zucchini/206/index.html</guid>
   <description><![CDATA[ Remove pulp from zucchini; chop and set aside.  Parboil zucchini shells in boiling water to cover for 1 minute.  Drain and place in shallow baking dish.  Sautee turkey, onion, and garlic in margarine in skillet for 2 minutes.  Add chopped pulp, tomato, parsley, salt, basil, and pepper. 

Sautee about 5 minutes longer or until zucchini is tender.  Add cereal and 1/2 cup of the yogurt.  Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt.  Sprinkle with additional chopped parsley, if desired.  

Makes 4 servings. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Turkey Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-casserole/205/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:44:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-casserole/205/index.html</guid>
   <description><![CDATA[ Combine noodles, turkey, 1/4 cup green beans, and mushrooms.  Add onion, pimento, nutmeg and salt.  Pour into baking dish.  In blender, combine remaining green beans and milk.  Mix until smooth.  Add green bean sauce to casserole. Mix well.  

Bake at 350 degrees for 20 minutes.  

1 serving.]]></description>
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   <title><![CDATA[Recipe: Turkey  And  Potato  Salad]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-and-potato-salad/204/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:37:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/turkey-and-potato-salad/204/index.html</guid>
   <description><![CDATA[ Combine all ingredients except lettuce; mix well.  Chill.  Serve on lettuce leaves.  Makes 1 serving.]]></description>
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  <item>
   <title><![CDATA[Recipe: Thousand  Island  Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/thousand-island-dressing/203/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:35:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/thousand-island-dressing/203/index.html</guid>
   <description><![CDATA[ Blend and store in refrigerator.  Use as needed.]]></description>
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   <title><![CDATA[Recipe: Spaghetti]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/spaghetti/202/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:33:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/spaghetti/202/index.html</guid>
   <description><![CDATA[ Cook all ingredients in covered saucepan.  Cook until mixture thickens.  Add bean sprouts; simmer 10 minutes.  Sauce will usually taste better after sitting over night in refrigerator.]]></description>
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  <item>
   <title><![CDATA[Recipe: Skillet Eggs]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/skillet-eggs/201/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:31:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/skillet-eggs/201/index.html</guid>
   <description><![CDATA[ In skillet, combine all ingredients except eggs.  Stir over moderate heat until mixture comes to a boil.  

Add eggs, one at a time.  Cook over moderate heat basting with tomato juice.  Baste until eggs are set -  about 4 minutes.]]></description>
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  <item>
   <title><![CDATA[Recipe: Roast Beef Sandwich]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/roast-beef-sandwich/200/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:29:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/roast-beef-sandwich/200/index.html</guid>
   <description><![CDATA[ Combine all ingredients except bread and lettuce.   Mix well.  Spread on one slice of bread.  Top with lettuce and remaining bread.]]></description>
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  <item>
   <title><![CDATA[Recipe: Pineapple Pork Chops]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/pineapple-pork-chops/199/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:27:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/pineapple-pork-chops/199/index.html</guid>
   <description><![CDATA[ Trim all fat from meat.  Brown meat on both sides in Pam-sprayed skillet. Remove chops.  Clean pan of all fat.  In skillet, mix pineapple juice and sugar substitute.  Add cinnamon and rosemary.  Put chops in pan.  Sprinkle with salt and pepper.  Add celery and cover.  

Simmer about 30 minutes.  Add green pepper strips.  Place pineapple rings on each chop.  Cover and cook about 10 minutes longer.  Arrange chops on serving platter.  Place pineapple and pepper strips on top.  Spoon juice over.  Garnish with parsley.]]></description>
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  <item>
   <title><![CDATA[Recipe: Moussaka]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/moussaka/198/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:24:58 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/moussaka/198/index.html</guid>
   <description><![CDATA[ Place eggplant flat on baking sheet.  Sprinkle with salt, pepper and oregano. Bake at 350 degrees for 10 minutes, turning once.  Place half of meat in baking dish.  Spread half of eggplant on meat.  Place half of tomato on eggplant. Repeat.  Sprinkle oil on top.  Sprinkle bread crumbs over casserole.  Cover. 

Bake for 15 minutes or until heated throughout.]]></description>
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   <title><![CDATA[Recipe: Herb  Seasoned  Broccoli]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/herb-seasoned-broccoli/197/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:19:42 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/herb-seasoned-broccoli/197/index.html</guid>
   <description><![CDATA[ Combine water and broth mixture.  Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer 6 minutes until tender.  Drain.  Divide on plates. Top with margarine and lemon juice.  2 servings.]]></description>
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   <title><![CDATA[Recipe: Egg Salad]]></title>
   <link>http://freerecipes.eu/free-recipe/egg-recipes/egg-salad/196/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:17:50 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/egg-recipes/egg-salad/196/index.html</guid>
   <description><![CDATA[ Finely chop eggs.  Mix all together.  Makes lunch for two.  Good on sandwich with tomato.  Vary seasoning to suit your taste.]]></description>
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  <item>
   <title><![CDATA[Recipe: Diet Pizza]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/diet-pizza/195/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:15:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/diet-pizza/195/index.html</guid>
   <description><![CDATA[ Put mushrooms on toast and cover with cheese.  Sprinkle with seasonings.  Broil in oven until cheese is hot and bubbly.]]></description>
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  <item>
   <title><![CDATA[Recipe: Delicious Salmon]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/delicious-salmon/194/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:14:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/delicious-salmon/194/index.html</guid>
   <description><![CDATA[ Mix first 5 ingredients well and divide into thirds.  Spread on 3 slices of toast.  Add 1 ounce cheese and two slices of tomato.  

Place under broiler until cheese bubbles.]]></description>
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  <item>
   <title><![CDATA[Recipe: Diabetic's  Pumpkin  Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/diabetic-s-pumpkin-pie/193/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:09:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/diabetic-s-pumpkin-pie/193/index.html</guid>
   <description><![CDATA[ Blend all ingredients in blender until smooth.  Use plain canned pumpkin.  Do not use canned pumpkin pie mixture.  Pour into pie shell and chill until ready to serve.  ]]></description>
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  <item>
   <title><![CDATA[Recipe: Diabetic Oatmeal Peanut Butter Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/diabetic-oatmeal-peanut-butter-cookies/192/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:07:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/diabetic-oatmeal-peanut-butter-cookies/192/index.html</guid>
   <description><![CDATA[ Sift flour, salt, soda, and baking powder.  Cream next 6 ingredients together add oatmeal, beat.  Add flour mixture, stir until it forms a ball; roll into 1 inch balls.  Place on ungreased cookie sheet.  Press down with glass.  

Bake at 375 degrees for 10 minutes.  approx 35 calories per cookie.]]></description>
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   <title><![CDATA[Recipe: No-Sugar  Custard]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/no-sugar-custard/191/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:04:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/no-sugar-custard/191/index.html</guid>
   <description><![CDATA[ In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.  While continuing to beat, gradually sift in flour.  Pour into a saucepan and place over low heat on the stove and gradually add milk and vanilla.  

Cook, stirring constantly, until mixture has thickened to a custard consistency, about 15 minutes.  Remove from heat.  Melt butter and pour over custard to prevent a skin from forming while it cools.  

Makes 3 cups.  ]]></description>
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   <title><![CDATA[Recipe: Sugarless Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/sugarless-cake/190/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:01:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/sugarless-cake/190/index.html</guid>
   <description><![CDATA[ Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool.  Mix flour, soda, salt, eggs, nuts, spices and vanilla.  Add to fruit mixture.  Stir to blend.  Pour into baking dish.  

Bake at 350 degrees for 25 to 30 minutes.  ]]></description>
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   <title><![CDATA[Recipe: Chicken  Breasts  With  Carrot  And  Zucchini  Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/chicken-breasts-with-carrot-and-zucchini-stuffing/189/index.html</link>
   <pubDate>Tue, 22 Sep 2009 06:00:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/chicken-breasts-with-carrot-and-zucchini-stuffing/189/index.html</guid>
   <description><![CDATA[ In medium bowl, combine carrots, zucchini, salt and poultry seasoning.  Spoon about 1/2 cup mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks.  In place chicken in a Med size skillet, sprinkle with bouillon. 

Add water to skillet and cook over medium high heat, heat to boiling.  Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.  Remove toothpicks.  

Makes 4 servings, 180 calories per serving.  
]]></description>
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   <title><![CDATA[Recipe: Risotto Milanese]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/risotto-milanese/188/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:53:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/risotto-milanese/188/index.html</guid>
   <description><![CDATA[ Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes.

Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. 

Serve hot.
]]></description>
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   <title><![CDATA[Recipe: Indian Pudding]]></title>
   <link>http://freerecipes.eu/free-recipe/pudding-recipes/indian-pudding/187/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:46:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pudding-recipes/indian-pudding/187/index.html</guid>
   <description><![CDATA[ Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick.

Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum. (You may use one teaspoon cinnamon, or one teaspoon ginger,or 1/2 teaspoon of each.)

Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before serving.

Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate.
]]></description>
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   <title><![CDATA[Recipe: Lobster Butter]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/lobster-butter/186/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:43:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/lobster-butter/186/index.html</guid>
   <description><![CDATA[ Steam or boil lobsters until just tender, 8 to 10 minutes. Cool, then remove all lobster meat from shells.  Refrigerate meat, covered; set aside.

In large saucepan, heat 2 tablespoons clarified butter.  Add onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 minutes.

Add lobster shells, stirring; then add 2 tablespoons Cognac and stir for 3 minutes. Add butter and tomato paste and simmer gently, covered, 2 to 3 hours.

Strain, pressing solids firmly.  Set aside for 15 minutes.

Skim any froth from surface and strain again through several layers of dampened cheesecloth, leaving behind any milky residue in
bottom of pan (discard residue.) Cool, then chill or freeze in small containers.
]]></description>
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   <title><![CDATA[Recipe: Lentils With Spiedini]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/lentils-with-spiedini/185/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:40:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/lentils-with-spiedini/185/index.html</guid>
   <description><![CDATA[ Lentils:
To prepare lentils, heat 1 ounce olive oil in sauce pot. Add prosciutto and cook over medium heat until slightly brown. Add drained lentils and stir to coat with olive oil. Add minced vegetables and lightly saut over medium heat about 2 to 3 minutes. Add chicken stock and simmer on low heat until lentils are soft. Season. Set aside.

Spiedini:
To prepare spiedini, skewer in following order: chicken, pepper, chicken, bread, sausage, bread, chicken, pepper, chicken. Lightly brush assembled skewers in olive oil. Grill over low fire until golden brown and cooked through, about 2 to 3 minutes per side. 
Serve on bed of lentils.
]]></description>
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   <title><![CDATA[Recipe: Hazelnut Praline Buttercream ]]></title>
   <link>http://freerecipes.eu/free-recipe/dessert-recipes/hazelnut-praline-buttercream-/184/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:34:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dessert-recipes/hazelnut-praline-buttercream-/184/index.html</guid>
   <description><![CDATA[ Place a medium bowl in a larger bowl of ice water.  Set Aside. Bring milk to the boiling point in a heavy saucepan over medium
heat.

Meanwhile, beat egg yolks in a large mixer bowl until smooth. Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating
until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.)

Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling.  Return the mixture to the saucepan, and cook
over low heat - stirring with a wooden spoon, for 30 seconds. Immediately pour custard into the bowl set over ice water. Cool, stirring occasionally.

Beat the butter and praline paste in a large bowl until smooth and creamy.  Gradually beat in cooled custard.
]]></description>
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   <title><![CDATA[Recipe: Grilled Salmon With Honey Mustard Glaze]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/grilled-salmon-with-honey-mustard-glaze/183/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:31:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/grilled-salmon-with-honey-mustard-glaze/183/index.html</guid>
   <description><![CDATA[ Honey-Mustard Glaze: In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Salmon Fillet: Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish
with glaze before removing from grill. 

Serve at once.
]]></description>
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   <title><![CDATA[Recipe: Green Goddess Creamy House Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/green-goddess-creamy-house-dressing/182/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:28:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/green-goddess-creamy-house-dressing/182/index.html</guid>
   <description><![CDATA[ Chop the anchovies, garlic, and parsley very fine with a food processor, grinder, or by hand.  Add mayonnaise, sour cream, juice of one lemon, vinegar, salt, and pepper and mix well.

The dressing should have a "bite." Adjust the garlic and anchovies according to your taste.
]]></description>
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   <title><![CDATA[Recipe: Crab Cakes And Curry]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/crab-cakes-and-curry/181/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:24:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/crab-cakes-and-curry/181/index.html</guid>
   <description><![CDATA[ Blend the crab meat in a food processor at medium speed. Mix in the bread crumbs, salt and pepper, celery, onion, 1 teaspoon of curry, eggs, lemon juice, Worcestershire sauce, and Tabasco. Divide the mixture into 12 portions and cook in a skillet on medium heat.

To make the sauce, saut the garlic lightly in the olive oil, taking care not to burn the garlic. Add the curry powder and blend in a food processor until smooth. Stir in the mayonnaise, sour cream, orange juice concentrate, sugar, lemon juice, 1 teaspoon of curry, and chutney and spoon over the crab cakes before serving.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Mousse ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-mousse-/180/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:14:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-mousse-/180/index.html</guid>
   <description><![CDATA[ Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water.  Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks form.

Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes.

Gently fold in whipped cream, cocoa, melted chocolate and espresso.

Cover and refrigerate for 1 hour.
]]></description>
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   <title><![CDATA[Recipe: Caesar Salad]]></title>
   <link>http://freerecipes.eu/free-recipe/salad-recipes/caesar-salad/179/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:10:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/salad-recipes/caesar-salad/179/index.html</guid>
   <description><![CDATA[ Croutons (Optional):
Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp.

Caesar Salad Dressing:
In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except Romaine lettuce.

Tear Romaine lettuce into large pieces and place in large bowl. Pour salad dressing over lettuce and toss salad. 

Serve immediately.
]]></description>
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   <title><![CDATA[Recipe: Beurre Blanc (White Butter Sauce)]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/beurre-blanc-white-butter-sauce-/178/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:06:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/beurre-blanc-white-butter-sauce-/178/index.html</guid>
   <description><![CDATA[ In a large pot, cook shallots in wine, until wine is reduced by 1/4.  Add cream and salt and bring to a boil, then reduce heat. Watch it very
closely because it will boil over quickly. Add the blond roux and whisk well.

Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.

]]></description>
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   <title><![CDATA[Recipe: Alpine Mushroom Salad]]></title>
   <link>http://freerecipes.eu/free-recipe/salad-recipes/alpine-mushroom-salad/177/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:02:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/salad-recipes/alpine-mushroom-salad/177/index.html</guid>
   <description><![CDATA[ Preheat oven to 400 degrees F. On a sheet pan, place the mushrooms, garlic, and olive oil. Toss. Season. Bake in oven until light brown. Remove. Toss with remaining ingredients. Keep at room temperature.
]]></description>
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   <title><![CDATA[Recipe: Russian Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/russian-coffee-cake/176/index.html</link>
   <pubDate>Tue, 22 Sep 2009 04:57:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/russian-coffee-cake/176/index.html</guid>
   <description><![CDATA[ Mix all ingredients and beat well. Line loaf pan with waxed paper on the bottom. Bake at 325 degrees for 45 to 60 minutes]]></description>
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   <title><![CDATA[Recipe: Honey Cardamom Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/honey-cardamom-coffee-cake/175/index.html</link>
   <pubDate>Tue, 22 Sep 2009 04:54:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/honey-cardamom-coffee-cake/175/index.html</guid>
   <description><![CDATA[ Cake - Beat honey with butter until smooth; beat in eggs and vanilla. Stir together flour, baking powder and soda, cardamom and salt; add to honey mixture with sour cream. Bake at 350 degrees for 1 hour.

Streusel Topping - In small bowl, stir together almonds, sugar and flour, then cut in butter until crumbly and sprinkle over batter.

Icing - Sprinkle cinnamon over cake. Whisk icing sugar with milk and drizzle over cake.
]]></description>
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   <title><![CDATA[Recipe: French Toast Coffeecake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/french-toast-coffeecake/174/index.html</link>
   <pubDate>Tue, 22 Sep 2009 04:49:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/french-toast-coffeecake/174/index.html</guid>
   <description><![CDATA[ Buy frozen rolls or make the rolls yourself, but this works best if the dough is still very chilled from the freezer/refrigerator before the dough starts rising. Cut rolls in fourths.

Combine rest of ingredients in a bowl. Dip rolls in this mixture and place in pan. Pour remaining mixture over rolls. Cake can be made ahead to this point, covered with plastic wrap and refrigerated. When ready to prepare, loosen cover and let rise at room temperature until rolls rise to the top of the pan. 

Bake at 350 degrees for 35 minutes. After baking, invert onto serving platter, drizzle with syrup and dust with powdered sugar. Slice and serve with additional syrup.
]]></description>
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   <title><![CDATA[Recipe: Apple and Cranberry Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/cake-recipes/apple-and-cranberry-coffee-cake/173/index.html</link>
   <pubDate>Tue, 22 Sep 2009 04:45:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cake-recipes/apple-and-cranberry-coffee-cake/173/index.html</guid>
   <description><![CDATA[ Mix apples and sugar and set aside. Mix eggs, oil and vanilla in a separate bowl. Combine flour, baking soda, cinnamon, allspice and salt with a fork in still another bowl.
Now combine egg mixture with apples and sugar and combine flour mixture with apple mixture. Mix thoroughly (it's very chunky). Add raisins, cranberries, nuts and butterscotch bits and stir well.

Bake in round cake pan at 325 degrees for 25-30 minutes

]]></description>
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   <title><![CDATA[Recipe: Triple Chocolate Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/triple-chocolate-fudge/172/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:39:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/triple-chocolate-fudge/172/index.html</guid>
   <description><![CDATA[ Makes about 5 1/2 pounds

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Covered Truffles ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-truffles-/171/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:37:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-truffles-/171/index.html</guid>
   <description><![CDATA[ Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. 

Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate
]]></description>
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   <title><![CDATA[Recipe: Bok Choy With White Pork]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/bok-choy-with-white-pork/170/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:34:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/bok-choy-with-white-pork/170/index.html</guid>
   <description><![CDATA[ Slice Pork against the Grain into thin strips about 2" by 1/2". Separate outer fleshy stalks from center flower stalk of bok choy. Use center
stalk in another stir-fry dish or in Soup. Wash outer stalks, and diagonally slice into 3" pieces.
The meatier ends of the stalks should be sliced a little thinner. Swirl oil around in very Hot wok. When oil begins to smoke, add Pork and stirfry until Meat is seared (about 1 minute).

Add bok choy, Garlic and ginger. Stir-fry until green leaves are bright and shriveled, stirring and tossing constantly so stalks won't burn. Add salt, stock, Sugar and dry sherry. When liquid begins to boil, cover wok and steam for 30 seconds or less
on high heat, until stalks are tender but still crisp. Push ingredients up side of wok; dribble cornstarch paste into liquid and stir to make a
light Sauce. Recombine and add MSG if desired.
]]></description>
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   <title><![CDATA[Recipe: Assorted Vegetables In A Clear Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/assorted-vegetables-in-a-clear-sauce/169/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:32:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/assorted-vegetables-in-a-clear-sauce/169/index.html</guid>
   <description><![CDATA[ Peel turnips &amp; carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don't cut into center core). Carrots should look like little flowers. Parboil turnip &amp; carrots in stock until
barely tender. Remove from stock &amp; plunge pieces into cold water; drain.

Cut onions, asparagus &amp; baby corn into 1 1/2" pieces. Mince together fresh ginger root &amp; Tientsin preserved Vegetable. In a small pan or
beaker on med heat, render pieces of chicken fat. Stir-frying: Add peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat
or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &amp; water chestnuts, stir-frying until they are Hot. Add ginger mixture,
then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt &amp; Sugar; bring to boil. Add turnips &amp; carrots.

Cover &amp; reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, &amp; dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick Soup. Recombine, then mix in chicken oil. Place on serving platter.
]]></description>
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   <title><![CDATA[Recipe: .357 Magnum Chilli]]></title>
   <link>http://freerecipes.eu/free-recipe/chilli-recipes/-357-magnum-chilli/168/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:28:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chilli-recipes/-357-magnum-chilli/168/index.html</guid>
   <description><![CDATA[ Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes and simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender.  Stir frequently. Add garlic and
parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chilli
powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. 

Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top.
]]></description>
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   <title><![CDATA[Recipe: Cappuccino Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/cheesecake-recipes/cappuccino-cheesecake/167/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:23:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheesecake-recipes/cappuccino-cheesecake/167/index.html</guid>
   <description><![CDATA[ Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. 

Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.]]></description>
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   <title><![CDATA[Recipe: Appetizers - Ham Biscuits]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/appetizers--ham-biscuits/166/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:21:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/appetizers--ham-biscuits/166/index.html</guid>
   <description><![CDATA[ Mix margarine, onion, mustard and poppy seeds together. spread mixture on top side of rolls. Cover bottom halves with ham, assemble and bake 10 minutes at 400 degrees
]]></description>
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   <title><![CDATA[Recipe: Amish Muffins]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-muffins/165/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:19:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-muffins/165/index.html</guid>
   <description><![CDATA[ Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well. Butter muffin tins well and fill 3/4 full. 

Bake at 375 degrees for 20 minutes.
]]></description>
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   <title><![CDATA[Recipe: Amish Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-coffee-cake/164/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:17:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-coffee-cake/164/index.html</guid>
   <description><![CDATA[ Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and
sprinkle on topping.

This is a thin batter. Bake at 325-350 degrees approximately 30 minutes.
Sprinkle with powdered sugar after baked.
]]></description>
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   <title><![CDATA[Recipe: Sunday Fried Chicken]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/sunday-fried-chicken/163/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:15:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/sunday-fried-chicken/163/index.html</guid>
   <description><![CDATA[ Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or
aluminum frypan if possible. 

Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan
and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. 

Put in gravy boat and serve with the chicken that you have arranged on a platter.
]]></description>
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   <title><![CDATA[Recipe: Chinese Chicken Salad Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/chinese-chicken-salad-dressing/162/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:12:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/chinese-chicken-salad-dressing/162/index.html</guid>
   <description><![CDATA[ Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it.

For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles.
]]></description>
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   <title><![CDATA[Recipe: Teriyaki Chicken Wings]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/teriyaki-chicken-wings/161/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:09:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/teriyaki-chicken-wings/161/index.html</guid>
   <description><![CDATA[ MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade
]]></description>
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   <title><![CDATA[Recipe: Barbeque Beef Stew]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/barbeque-beef-stew/160/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:06:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/barbeque-beef-stew/160/index.html</guid>
   <description><![CDATA[ Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours.

Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
]]></description>
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   <title><![CDATA[Recipe: Bacon Cheese Dip]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/bacon-cheese-dip/159/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:04:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/bacon-cheese-dip/159/index.html</guid>
   <description><![CDATA[ Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.

Serve with cubed or sliced French bread.
]]></description>
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   <title><![CDATA[Recipe: Cherry Dessert ]]></title>
   <link>http://freerecipes.eu/free-recipe/dessert-recipes/cherry-dessert-/158/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:11:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dessert-recipes/cherry-dessert-/158/index.html</guid>
   <description><![CDATA[ Powdered sugar to dust over top, optional
In a large mixing bowl, cream together the butter and sugar. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13x9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350 degrees F for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking. To serve, cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar, if used. Spoon slightly sweetened whipped cream over each serving, if desired. This is great served warm! 

Note: For blueberry dessert, substitute blueberry pie filling for the cherry filling
]]></description>
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   <title><![CDATA[Recipe: California Pizza ]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/california-pizza-/157/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:09:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/california-pizza-/157/index.html</guid>
   <description><![CDATA[ Drain tomatoes and save juice. Add olive oil to reserved tomato juice and brush over the top of bread shell. Arrange tomatoes and mushrooms on top. Sprinkle with parsley and Romano cheese. 

Bake 10 minutes at 450 degrees F. ]]></description>
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   <title><![CDATA[Recipe: Blueberry Muffins ]]></title>
   <link>http://freerecipes.eu/free-recipe/muffin-recipes/blueberry-muffins-/156/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:06:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/muffin-recipes/blueberry-muffins-/156/index.html</guid>
   <description><![CDATA[ In a medium bowl, mix ice cream and flour. Fold in blueberries. Spoon into six greased muffin cups. Bake at 375 for 20-25 minutes or until muffins test done. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm. 

]]></description>
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   <title><![CDATA[Recipe: Barbecued Chicken Wings ]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-chicken-wings-/155/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:04:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-chicken-wings-/155/index.html</guid>
   <description><![CDATA[ Place drummettes in 10-inch nonstick skillet. Mix remaining ingredients; spoon over drummettes. Heat to boiling; reduce heat. Cover and cook over medium-low heat 20-25 minutes, stirring occasionally, until Chicken is done. ]]></description>
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   <title><![CDATA[Recipe: Barbecue Beef Bake ]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-beef-bake-/154/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:03:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-beef-bake-/154/index.html</guid>
   <description><![CDATA[ Heat oven to 400 degrees F. Cook ground beef and 1/2 cup of the onion in 10" skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13x9x2" baking dish; sprinkle with cheese. 

Stir baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining onion. 

Bake 25-27 minutes or until crust is light golden brown. 
]]></description>
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   <title><![CDATA[Recipe: Baked Pasta Family Style ]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/baked-pasta-family-style-/153/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:01:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/baked-pasta-family-style-/153/index.html</guid>
   <description><![CDATA[ Bring 4 quarts of water to a boil. Heat a large frying pan and add oil, beef and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the Mozzarella cheese and pasta. Simmer the mixture while pasta cooks until al dente. Drain pasta and mix it with the sauce. Pour all into a 3 quart baking dish and top with the remaining cheese. Bake uncovered at 350F for 25 minutes or until bubbly hot. ]]></description>
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   <title><![CDATA[Recipe: Vanilla Ice Cream ]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/vanilla-ice-cream-/152/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:59:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/vanilla-ice-cream-/152/index.html</guid>
   <description><![CDATA[ Slowly heat the milk and vanilla pod (bean), halved lengthwise. When almost boiling, remove the pan from the heat and set aside to infuse for about 20 minutes. Beat the egg yolks, sugar and salt together, until the mixture is very pale and the whisk leaves a trail. Slowly add the strained warm milk, whisking all the time. Return the mixture to the pan and cook over a very low heat, stirring constantly, until the custard is thick enough to coat the back of wooden spoon. Set the custard aside and stir it occasionally while it cools. Add the vanilla essence (extract), if using Pour into freezer trays and still freeze, whisking the mixture once or twice during freezing ]]></description>
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   <title><![CDATA[Recipe: Quick And Easy Tarragon Chicken ]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/quick-and-easy-tarragon-chicken-/151/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:58:27 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/quick-and-easy-tarragon-chicken-/151/index.html</guid>
   <description><![CDATA[ In a large frying pan, melt butter in oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side. Remove and set aside. 

Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste. whisk in cream and boil until mixture thickens slightly, about 3 minutes. 

Return chicken to pan; turn in sauces to coat and simmer 7-1/2 minutes until chicken is tender. remove chicken to a serving platter, spoon sauce over it. 
]]></description>
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   <title><![CDATA[Recipe: Quick and Easy Mexican Bean Soup ]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/quick-and-easy-mexican-bean-soup-/150/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:55:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/quick-and-easy-mexican-bean-soup-/150/index.html</guid>
   <description><![CDATA[ In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes. ]]></description>
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   <title><![CDATA[Recipe: Fruit Dessert Cups ]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/fruit-dessert-cups-/149/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:53:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/fruit-dessert-cups-/149/index.html</guid>
   <description><![CDATA[ Combine all the fruits; cover and refrigerate.

When ready to serve, spoon fruit mixture into individual dessert dishes. Top with a scoop of ice cream and drizzle a little of the liqueur over ice cream. 
]]></description>
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   <title><![CDATA[Recipe: Easy French Bread ]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/easy-french-bread-/148/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:51:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/easy-french-bread-/148/index.html</guid>
   <description><![CDATA[ Put all ingredients in bread machine pan. Set for a large loaf. Use regular or rapid bake cycle. To develop the crisp crust that French bread is known for, turn the machine off and reset it after the first knead cycle is completed. This gives the bread extra kneading time and results in a crisp crust. ]]></description>
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   <title><![CDATA[Recipe: Berry Easy Barbecue Sauce ]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/berry-easy-barbecue-sauce-/147/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:49:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/berry-easy-barbecue-sauce-/147/index.html</guid>
   <description><![CDATA[ Combine all the ingredients in a 2 quart saucepan. Bring to boiling; reduce heat and simmer for 10 minutes. 

Brush on meat or chicken at end of grilling time. 

Makes 3 1/2 cups of sauce - enough for 18 - 21 pounds of ribs. 
]]></description>
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   <title><![CDATA[Recipe: Beef and Rice Crisp ]]></title>
   <link>http://freerecipes.eu/free-recipe/ground-beef-recipes/beef-and-rice-crisp-/146/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:48:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ground-beef-recipes/beef-and-rice-crisp-/146/index.html</guid>
   <description><![CDATA[ Saute beef, onion and green pepper in a large frypan until meat is browned; drain off any fat. Blend in ketchup, salt and dry mustard. Turn meat mixture into a 2 quart round casserole; spread rice on top. Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers. Combine crushed corn flakes and butter; sprinkle evenly over casserole. 

Bake in preheated 375 degree F oven 35 to 40 minutes or until hot and bubbly. 

Makes 6 servings. ]]></description>
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   <title><![CDATA[Recipe: Baked Mac And Cheese ]]></title>
   <link>http://freerecipes.eu/free-recipe/cheese-recipes/baked-mac-and-cheese-/145/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:46:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheese-recipes/baked-mac-and-cheese-/145/index.html</guid>
   <description><![CDATA[ In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.  In a cup, combine margarine and bread crumbs. Sprinkle over casserole. 

Bake at 400 degrees F. 20 minutes or until hot and bubbling. 

Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings. 
]]></description>
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   <title><![CDATA[Recipe: Fish Chowder ]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/fish-chowder-/144/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:44:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/fish-chowder-/144/index.html</guid>
   <description><![CDATA[ Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the butter and milk. 

Serve over crackers.]]></description>
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   <title><![CDATA[Recipe: Fish Stuffing - 1]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/fish-stuffing--1/143/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:42:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/fish-stuffing--1/143/index.html</guid>
   <description><![CDATA[ Melt the butter in the hot water, add the salt, pepper, onion juice, and parsley, and pour over the crumbs. Mix thoroughly and use to stuff the fish.]]></description>
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   <title><![CDATA[Recipe: Dressing For Salmon Mold]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/dressing-for-salmon-mold/142/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:40:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/dressing-for-salmon-mold/142/index.html</guid>
   <description><![CDATA[ Whip the cream until it is stiff, and add the vinegar, salt, and sugar.  Fold into this the finely chopped cucumber.]]></description>
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   <title><![CDATA[Recipe: Chocolate Coconut Candies]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/chocolate-coconut-candies/141/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:35:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/chocolate-coconut-candies/141/index.html</guid>
   <description><![CDATA[ Mix all ingredients except Chocolate Coating. Drop mixture by heaping teaspoonfuls onto waxed paper. Roll into balls; chill 1/2 to 1 hour or until firm. If mixture is too soft to form balls, chill before shaping.

Prepare Chocolate Coating:
In top of double boiler, mix butter, corn syrup and water. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally

Using tongs or forks, dip balls in coating, turning to coat evenly. (Keep coating over hot water while dipping balls.) Remove balls from coating and place on waxed paper or wire rack. Chill until firm. About 5 dozen candies.

*If instant mashed potatoes are used, prepare as directed on package for 2 servings; measure 3/4 cup.

]]></description>
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   <title><![CDATA[Recipe: Albany Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/cookie-recipes/albany-cookies/140/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:30:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cookie-recipes/albany-cookies/140/index.html</guid>
   <description><![CDATA[ Cream butter. Add eggs; mix well. Add remaining ingredients and mix thoroughly. Chill dough overnight. 

Preheat oven to 350° F. Drop dough by 1/2 tablespoons onto ungreased cookie sheet. Place nut or sprinkle colored sugar on top. Bake until brown around the edges, about 7 minutes. Cool on cookie sheet about 2 minutes before removing. 
]]></description>
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   <title><![CDATA[Recipe: Chocolate Thumbprints]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-thumbprints/139/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:28:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-thumbprints/139/index.html</guid>
   <description><![CDATA[ Preheat oven to 375° F. Cream butter with salt and vanilla until fluffy. Gradually add brown sugar. Blend in flour, milk and chocolate. Shape dough into 1-inch balls. Place on ungreased cookie sheet about 1-inch apart. Make depression with thumb in center of each cookie. Bake 8-10 minutes. Roll in confectioner's sugar while still warm. Cool completely. Fill depression with chocolate filling. Allow filling to set completely before storing cookies. 

Chocolate filling:
Melt the chocolate and butter in a saucepan over hot water (or melt in microwave). Stir to blend. Cool slightly. Blend in corn syrup, water and vanilla. Fill cookies before chocolate cools and sets. (Extra filling may be refrigerated and used later, heated in microwave until soft, as a yummy chocolate sauce over ice cream or cake.) ]]></description>
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   <title><![CDATA[Recipe: Christmas Pudding]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-pudding/138/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:25:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-pudding/138/index.html</guid>
   <description><![CDATA[ STEAM for 2 to 2 1/2 hours.
 Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and  cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses.  Mix  until dry ingredients are moistened.  Turn into well-greased 2-quart mold or  casserole.  Cover with tight cover or aluminum foil.  Place on rack in large  steamer or kettle.  Add boiling water to height of 2 inches in steamer,  cover.  Steam 2 to 2 1/2 hours or until pudding springs back when touched  lightly in center.**  Serve hot, cut into slices with Butterscotch, Nutmeg,
 or Hard Sauce.  

 *For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.
 **If desired, Christmas Pudding may be baked in a 300 degree oven.  
Place  a  pan of water in oven.  Cover pudding and bake 1 1/2 to 1 3/4 hours.
 
 Butterscotch Sauce:  Combine 1 cup firmly packed brown sugar, 2 tablespoons  flour and 1/8 teaspoons salt.  Stir in 1 cup cream and 1 cup milk. Cook over  medium heat, stirring constantly, until slightly thickened.
 
 Hard Sauce:  Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners'  sugar, creaming until light and fluffy.  Blend in 1/8 teaspoon salt, 1  tablespoon boiling water, 1 teaspoon French's Vanilla and 2 teaspoons  French's Rum or Brandy Flavoring, if desired.  Chill until serving time.
 
 Nutmeg Sauce:  Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming  until light and fluffy.  Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1  teaspoon French's Vanilla. Gradually add 1 1/4 cups boiling water. Cook in  top of double boiler over boiling water, stirring constantly until slightly  thickened. Stir in 1/4 teaspoon French's Nutmeg.
]]></description>
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   <title><![CDATA[Recipe: Apricot-Ginger Cranberry Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/apricot-ginger-cranberry-sauce/137/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:19:49 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/apricot-ginger-cranberry-sauce/137/index.html</guid>
   <description><![CDATA[ Soak  the  dried  apricots  in the cranberry  juice  in  a  medium saucepan for  ten minutes.   Add the remaining ingredients and  stir
them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that
should take about 5 minutes.    

Let  the sauce cool to room temperature,  then  refrigerate  it (covered) until it's *cold*.  It can be stored in the fridgipater for up to a week. Transfer the sauce to a serving dish and serve while it's still cold.  The colder the better, so long as it isn't frozen.

6 Servings]]></description>
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   <title><![CDATA[Recipe: Almond Pudding ]]></title>
   <link>http://freerecipes.eu/free-recipe/pudding-recipes/almond-pudding-/136/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:14:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pudding-recipes/almond-pudding-/136/index.html</guid>
   <description><![CDATA[ Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean. 

Turn the pudding out and serve cold.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie/135/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:11:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie/135/index.html</guid>
   <description><![CDATA[ With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. 

Makes two pies.
]]></description>
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   <title><![CDATA[Recipe: Apple and Fennel Salad]]></title>
   <link>http://freerecipes.eu/free-recipe/salad-recipes/apple-and-fennel-salad/134/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:58:27 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/salad-recipes/apple-and-fennel-salad/134/index.html</guid>
   <description><![CDATA[ * The Granny Smith apples should be peeled and cubed.  Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 

6 servings. 
]]></description>
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   <title><![CDATA[Recipe: Easy Pizza Burgers ]]></title>
   <link>http://freerecipes.eu/free-recipe/breakfast-recipes/easy-pizza-burgers-/133/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:55:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/breakfast-recipes/easy-pizza-burgers-/133/index.html</guid>
   <description><![CDATA[ Mix all ingredients together. Spread on open-faced hamburger bun. Place on cookie sheet and broil in oven for 5 minutes or until cheese is melted and edges are brown. ]]></description>
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   <title><![CDATA[Recipe: Chef Salad Sandwich ]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/chef-salad-sandwich-/132/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:53:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/chef-salad-sandwich-/132/index.html</guid>
   <description><![CDATA[ 1. Butter the untoasted bread. Place it on each of four serving plates. 

2. Top each slice with lettuce. 

3. Spread 2 tablespoons of dressing over lettuce. 

4. Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks. 

5. Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomtoes, halved, and 1 sweet gherkin, halved. 

6. Top with bacon. Add more dressing or pass dressing in a small bowl. 

7. Surround with toasted rye bread, cut into quarters. 

4 servings. 
]]></description>
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   <title><![CDATA[Recipe: Southwestern Style Herbed Cornbread Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/southwestern-style-herbed-cornbread-turkey-stuffing/131/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:46:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/southwestern-style-herbed-cornbread-turkey-stuffing/131/index.html</guid>
   <description><![CDATA[ (CORNBREAD)
1 Preheat oven to 425F or 220C 
2 Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch (22-cm) square baking pan, with vegetable oil. Put pan in oven while it is preheating and you are mixing the cornbread batter. 
3 In a mixing bowl, blend together the cornmeal, flour, salt, and baking powder. 
4 Stir in the egg and 3 Tbsp (50 ml) vegetable oil. 
5 Add milk and mix thoroughly by hand. The consistency should be a thick, but not “doughy”, liquid. It may be necessary to add a little more milk. 
6 Pour into preheated pan and bake for 30 minutes or until slightly brown on top. 
7 Let cool in pan for 30 minutes. Remove from pan and break up into very large chunks in a large mixing bowl. 
8 Let stand overnight, uncovered. This will ensure that it is dry and stale. 

(TURKEY BROTH)
The night before, make the turkey broth. 
1 Bring 12 cups (3 l) of water to a boil in a large pot. 
2 Thoroughly rinse turkey neck, giblets and gizzard. 
3 Add turkey parts, onion, celery leaves and celery stalk to water, cover, and reduce heat to a low simmer. 
4 Simmer on very low heat for 2 hours. 
5 Strain the broth, cover, cool quickly, and refrigerate. 

(DRESSING)
30 minutes before you are ready to stuff the turkey, make the dressing. 
1 Crumble the stale cornbread in the very largest bowl you can find. 
2 Add the herbed bread cubes and mix thoroughly by hand. 
3 Add the rice and mix thoroughly by hand. 
4 Briefly saute the onions and celery in butter just enough to make the vegetables translucent. 
5 Saute the mushrooms in butter or margarine until all the resulting liquid has evaporated. 
6 Add the sauteed onions, celery, and mushrooms, and mix thoroughly. 
7 Add the pecans and mix thoroughly. 
8 Season with salt, pepper, sage and thyme to taste. 
9 Bring the turkey broth to the boil and boil for a minute or two to make sure it is sterile. If you are going to stuff the turkey, add just enough turkey broth to barely moisten the dressing. 
10 Taste for seasoning and adjust if necessary. 
11 Very loosely stuff the abdominal cavity and breast cavity with dressing. Do not pack it in tightly. It needs room to expand. You are going to be cooking some more dressing in a baking pan beside the turkey, so there will be plenty to go around. 
12 Secure neck cavity opening with one or more poultry skewers. The abdominal cavity may be left open or (if your butcher cleaned the turkey properly and left a flap of skin) secured with poultry skewers. 
13 Add enough boiling broth to the remaining dressing to moisten it uniformly. Do not over-moisten. The baked dressing should be barely moist, not gummy-wet. 
14 Spoon dressing into uncoated baking pans. Cover with foil/plastic wrap and refrigerate until ready to bake. 
15 One half hour before serving dinner, bake dressing, uncovered, at 425F or 220C for 30 minutes. 

This recipe makes enough dressing to stuff a 15-pound (7-kg) turkey and fill 2 9-inch-square (22-cm-square) baking pans. ]]></description>
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   <title><![CDATA[Recipe: Spinach]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/spinach/130/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:42:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/spinach/130/index.html</guid>
   <description><![CDATA[ Wash and drain spinach. Chop very fine. Slice mushrooms very thin; add to spinach. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Add olive oil, one teaspoon at a time, tossing until spinach looks wet. 

Add vinegar to taste. Serve at once.
]]></description>
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   <title><![CDATA[Recipe: Baked Garlic Cheese Grits]]></title>
   <link>http://freerecipes.eu/free-recipe/cheese-recipes/baked-garlic-cheese-grits/129/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:39:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheese-recipes/baked-garlic-cheese-grits/129/index.html</guid>
   <description><![CDATA[ Cook grits in salted water; when done, add remaining ingredients. Pour into
greased casserole dish. Bake in 350 degree oven for 20 minutes.
]]></description>
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   <title><![CDATA[Recipe: Ground Turkey With Tomatoes]]></title>
   <link>http://freerecipes.eu/free-recipe/turkey-recipes/ground-turkey-with-tomatoes/128/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:37:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/turkey-recipes/ground-turkey-with-tomatoes/128/index.html</guid>
   <description><![CDATA[ Brown ground turkey and drain. Saute vegetables in butter flavor Pam on very low heat. Add sauteed vegetables to turkey, then tomatoes and bring to a rapid boil. Reduce heat and simmer until liquid begins to thicken. 

Serve over toast, pasta or rice. 

Low in fat. Can be frozen.
]]></description>
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   <title><![CDATA[Recipe: Zucchini Parmesan]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/zucchini-parmesan/127/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:34:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/zucchini-parmesan/127/index.html</guid>
   <description><![CDATA[ Put all ingredients except cheese in skillet. Cover and cook 1 minute.
Uncover and continue cooking and turning with wide spatula until just tender.
About 5 minutes. Sprinkle with cheese. Toss. 

Serves 6 to 8. 
]]></description>
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   <title><![CDATA[Recipe: Spicy Cabbage]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/spicy-cabbage/126/index.html</link>
   <pubDate>Wed, 16 Sep 2009 14:15:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/spicy-cabbage/126/index.html</guid>
   <description><![CDATA[ Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate cheese, set aside. 

Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings. 

This will look like Italian lasagna. Enjoy.
]]></description>
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   <title><![CDATA[Recipe: Barbecued Beef Sandwiches ]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/barbecued-beef-sandwiches-/125/index.html</link>
   <pubDate>Wed, 16 Sep 2009 14:11:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/barbecued-beef-sandwiches-/125/index.html</guid>
   <description><![CDATA[ Pour over roast. Bake in 275 to 325 degree oven for 5 hours or put into crock pot. Break apart or shred after it is cooked. ]]></description>
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   <title><![CDATA[Recipe: Green Tea Ice Cream]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/green-tea-ice-cream/124/index.html</link>
   <pubDate>Wed, 16 Sep 2009 14:06:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/green-tea-ice-cream/124/index.html</guid>
   <description><![CDATA[ Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over mediumhigh heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in ice cream maker according to manufacturer's instructions. Freeze 2-3 hours before serving. 
Recommend serving with the following raspberry sauce:

Raspberry Sauce:
1 1/2 pints raspberries
1 cup sugar
1 cup water

Place all in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in refrigerator before using.
]]></description>
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   <title><![CDATA[Recipe: Deep Fryer Italian Zeppole]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/deep-fryer-italian-zeppole/123/index.html</link>
   <pubDate>Wed, 16 Sep 2009 14:03:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/deep-fryer-italian-zeppole/123/index.html</guid>
   <description><![CDATA[ Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. 

Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. 

Dip zeppole in sugar mixture while still hot.]]></description>
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   <title><![CDATA[Recipe: Baked  Chicken  For  One]]></title>
   <link>http://freerecipes.eu/free-recipe/diabetic-recipes/baked-chicken-for-one/122/index.html</link>
   <pubDate>Wed, 16 Sep 2009 14:01:00 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/diabetic-recipes/baked-chicken-for-one/122/index.html</guid>
   <description><![CDATA[ Marinate chicken in dressing overnight in covered casserole.  Bake for one hour at 350 degrees. 

No additional seasonings are necessary.   Will be very tender and juicy.]]></description>
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   <title><![CDATA[Recipe: Quick And Easy Pumpkin Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/quick-and-easy-pumpkin-bread/121/index.html</link>
   <pubDate>Mon, 14 Sep 2009 17:10:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/quick-and-easy-pumpkin-bread/121/index.html</guid>
   <description><![CDATA[ Sift dry ingredients together. Stir in remaining ingredients. Pour batter into buttered and floured loaf pan. 

Bake 1 hour at 350. ]]></description>
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   <title><![CDATA[Recipe: Greek style potato salad ]]></title>
   <link>http://freerecipes.eu/free-recipe/salad-recipes/greek-style-potato-salad-/120/index.html</link>
   <pubDate>Mon, 14 Sep 2009 17:07:03 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/salad-recipes/greek-style-potato-salad-/120/index.html</guid>
   <description><![CDATA[ Boil potatoes until firm but tender. Do not overcook (15-20 minutes). Cool by placing pot of potatoes in sink and gently running cold water over potatoes. Drain thoroughly. 

Cut potatoes into 1/2 inch cubes. Place in a large bowl with the rest of the ingredients and toss lightly, mixing well. ]]></description>
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   <title><![CDATA[Recipe: Easy Meatball Paprikash ]]></title>
   <link>http://freerecipes.eu/free-recipe/meat-dishes/easy-meatball-paprikash-/119/index.html</link>
   <pubDate>Mon, 14 Sep 2009 16:57:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/meat-dishes/easy-meatball-paprikash-/119/index.html</guid>
   <description><![CDATA[ In large bowl, combine pork, egg, bread crumbs, 1/2 tsp salt and caraway seeds; using hands or wooden spoon, blend well. Shape into 1 1/2" balls. In 12" skillet over medium-high heat, heat oil; add meatballs; cook about 12 minutes, turning frequently until well browned on all sides. Using a slotted spoon, remove meatballs to plate. To drippings in skillet, add onion, green pepper and paprika; cook, still over medium-high heat, 5 minutes, stirring frequently until vegetables are crisp-tender and well coated with paprika. Return meatballs to skillet, along with tomatoes with their liquid and remaining 1/2 tsp salt. Increase heat to high; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stirring occasionally until meatballs are cooked through. Meanwhile, prepare noodles according to package directions. 

To serve: Stir sour cream into meatball mixture; remove from heat. Spoon meatballs into serving platter. Drain noodles; toss with chopped parsley; arrange on platter with meatballs. 

Makes 4 servings. 
]]></description>
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   <title><![CDATA[Recipe: Easy Donuts ]]></title>
   <link>http://freerecipes.eu/free-recipe/breakfast-recipes/easy-donuts-/118/index.html</link>
   <pubDate>Mon, 14 Sep 2009 16:55:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/breakfast-recipes/easy-donuts-/118/index.html</guid>
   <description><![CDATA[ Sift dry ingredients together and add egg and milk, batter will be thick. If too thin add a little more flour. Drop by spoonfuls into deep fat and cook till browned. 

The powdered sugar is sprinkled on the donuts after they are cooked. ]]></description>
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   <title><![CDATA[Recipe: A Quick Dessert ]]></title>
   <link>http://freerecipes.eu/free-recipe/dessert-recipes/a-quick-dessert-/117/index.html</link>
   <pubDate>Mon, 14 Sep 2009 16:48:15 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dessert-recipes/a-quick-dessert-/117/index.html</guid>
   <description><![CDATA[ Add sugar and nutmeg to applesauce. Put applesauce on toast, about 3 tablespoons on each piece of toast. Lay a slice of cheese over the sauce. 

Bake in a moderate oven until the cheese melts. 

Serve hot. ]]></description>
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   <title><![CDATA[Recipe: Foolproof Dark Chocolate Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/foolproof-dark-chocolate-fudge/116/index.html</link>
   <pubDate>Mon, 14 Sep 2009 16:45:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/foolproof-dark-chocolate-fudge/116/index.html</guid>
   <description><![CDATA[ In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. 

Turn fudge onto cutting board; peel off foil and cut into squares. 

Store loosely covered at room temperature.]]></description>
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   <title><![CDATA[Recipe: African Chicken Wings]]></title>
   <link>http://freerecipes.eu/free-recipe/chicken-recipes/african-chicken-wings/115/index.html</link>
   <pubDate>Mon, 14 Sep 2009 15:56:55 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chicken-recipes/african-chicken-wings/115/index.html</guid>
   <description><![CDATA[ THE WINGS: 
Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together 
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. 

THE SAUCE: 
In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. 

THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the 
coriander.
]]></description>
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   <title><![CDATA[Recipe: Authentic Chinese Fried Rice]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/authentic-chinese-fried-rice/114/index.html</link>
   <pubDate>Mon, 14 Sep 2009 15:52:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/authentic-chinese-fried-rice/114/index.html</guid>
   <description><![CDATA[ Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan. Add rice, pork and peas and stir-fry for about 2 minutes.

Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten
eggs over the mixture, continue to cook until eggs are done, about 1-2
minutes. 

Serves 4.
]]></description>
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   <title><![CDATA[Recipe: Los Venganza Del Almo Chilli]]></title>
   <link>http://freerecipes.eu/free-recipe/chilli-recipes/los-venganza-del-almo-chilli/113/index.html</link>
   <pubDate>Mon, 14 Sep 2009 15:49:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chilli-recipes/los-venganza-del-almo-chilli/113/index.html</guid>
   <description><![CDATA[ In a large pot, add paprika, oregano, MSG, Chilli powder, cumin, beef
bouillon, beer and 2 cups water.  Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet.  Drain and add to simmering spices.  Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices
and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole,
sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste.  Add to
Chilli. Add salt to taste.  Simmer for 30 minutes.  Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.
]]></description>
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   <title><![CDATA[Recipe: All Day Macaroni And Cheese Crockpot]]></title>
   <link>http://freerecipes.eu/free-recipe/crockpot-recipes/all-day-macaroni-and-cheese-crockpot/112/index.html</link>
   <pubDate>Mon, 14 Sep 2009 15:43:55 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/crockpot-recipes/all-day-macaroni-and-cheese-crockpot/112/index.html</guid>
   <description><![CDATA[ Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.
]]></description>
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   <title><![CDATA[Recipe: Classic Bread Turkey Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/classic-bread-turkey-stuffing-recipe/111/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:39:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/classic-bread-turkey-stuffing-recipe/111/index.html</guid>
   <description><![CDATA[ For firm white bread, allow loaf to dry overnight in oven, then cut into half-inch cubes. 10 cups of plain croutons can be substituted. 

In a large skillet, melt butter over medium heat. Add onions, celery and celery leaves. Cook for about 8 minutes, stirring frequently, until onions are golden. Pour vegetables and butter into large mixing bowl. Add bread cubes, parsley, poultry seasoning, salt and pepper and mix well. Gradually stir in about 1 ½ cups of the broth, until the stuffing is evenly moistened but not soggy. 

Pour into lightly buttered casserole dish, then drizzle remaining brother over the top. Cover and place into 350F oven; bake 30-40 minutes or until top is golden and slightly crisped. Makes about 10 1-cup servings. 
]]></description>
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   <title><![CDATA[Recipe: Coconut Bon Bons]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/coconut-bon-bons/110/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:35:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/coconut-bon-bons/110/index.html</guid>
   <description><![CDATA[ Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly.
Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler. 

Shape the coconut mixture into small balls and dip in the melted chocolate. 

Lay on waxed paper until cool.
]]></description>
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   <title><![CDATA[Recipe: Custard Ice Cream Base]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/custard-ice-cream-base/109/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:31:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/custard-ice-cream-base/109/index.html</guid>
   <description><![CDATA[ Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the specific recipes. Stir in the nuts.
Makes 1 quart.

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. 
It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.
]]></description>
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   <title><![CDATA[Recipe: Beet Relish (Kuchundooria) Turkey]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/beet-relish-kuchundooria-turkey/108/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:19:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/beet-relish-kuchundooria-turkey/108/index.html</guid>
   <description><![CDATA[ Beets prepared this way are used as a relish with meat. Wash beets thoroughly. Top the beets, leaving 1 inch of the stems to retain
color. Retain some of the stems that were cut off. Cover the beets with boiling water and cook till tender. Young beets will cook in
30-60 minutes, depending on size. 

Place the cooked beets in a pan of cold water and slip off their skins. Cut the beets in quarters and
put them in a bowl or jar with one medium onion. Add cider vinegar blended with double the amount of boiled water to cover and 1
teaspoon of salt. 

Serve cold as a relish with chicken or meat
]]></description>
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   <title><![CDATA[Recipe: Ash-E Jow (Iranian Barley Soup)]]></title>
   <link>http://freerecipes.eu/free-recipe/asian-recipes/ash-e-jow-iranian-barley-soup-/107/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:16:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/asian-recipes/ash-e-jow-iranian-barley-soup-/107/index.html</guid>
   <description><![CDATA[ 1) Put everything into a pot and then bring to a gentle boil.

2) Simmer for 1 1/4 hours, stirring occasionally.

3) Serve with feta cheese and salad.

Variations: Fry the onions, in the oil, before putting them in the
pot. Add 1 cup of cooked chick peas or red kidney beans, a few
minutes before serving.
]]></description>
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   <title><![CDATA[Recipe: Mocha Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/mocha-truffles/106/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:06:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/mocha-truffles/106/index.html</guid>
   <description><![CDATA[ Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. 

If desired, melt white coating and drizzle over truffles]]></description>
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   <title><![CDATA[Recipe: Amish Bread Starter]]></title>
   <link>http://freerecipes.eu/free-recipe/amish-recipes/amish-bread-starter/105/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:03:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/amish-recipes/amish-bread-starter/105/index.html</guid>
   <description><![CDATA[ Combine ingredients in large airtight container with lid. Store at room
temperature, do not refrigerate. Stir every day for 17 days. The recipe makes
more than the 1 cup needed. But allows for evaporation. Now the starter is
ready. For the next 10 days handle starter according to the following
instructions. Day 1, receive the starter Day 2, 3 &amp; 4 - stir Day 5, Add 1 cup
each flour, sugar and milk. Day 6 &amp; 7, stir Day 8 &amp; 9, stir Day 10, Add 1
cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following ingredients: Using
a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts
(optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325
for 1 hour. Cool 10 minutes, remove from pans.
]]></description>
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   <title><![CDATA[Recipe: Mustard Dressing For Grilled Chicken Sandwich    ]]></title>
   <link>http://freerecipes.eu/free-recipe/dressings-recipes/mustard-dressing-for-grilled-chicken-sandwich--/104/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:42:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dressings-recipes/mustard-dressing-for-grilled-chicken-sandwich--/104/index.html</guid>
   <description><![CDATA[ Mix all ingredients well and refrigerate in a glass container until
ready to use.

]]></description>
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   <title><![CDATA[Recipe: Minestra Di Piselli Freschi E Carciofi]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/minestra-di-piselli-freschi-e-carciofi/103/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:41:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/minestra-di-piselli-freschi-e-carciofi/103/index.html</guid>
   <description><![CDATA[ Trim off all of the tough outer leaves from the artichokes.  Cut off the tops of the artichokes, trim and peel the bottoms, leaving a
little of the stem.  Quarter the artichokes.  (If using larger artichokes, scrape away the fuzzy choke.) Toss with lemon juice.

Heat the chicken stock to a simmer in a medium saucepan.

In a skillet, heat the butter over medium-high heat.  Add the artichokes, garlic, and salt and pepper to the skillet.  Saute, tossing, for 5 minutes.

Using a slotted spoon, transfer the cooked artichokes and garlic to the simmering stock.  Add parsley and simmer, covered, for 15
minutes.  Uncover, add peas and simmer for 5 minutes longer.  Serve hot with grated Parmesan or pecorino cheese.
]]></description>
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   <title><![CDATA[Recipe: Lamb Stock ]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-stock-/102/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:37:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-stock-/102/index.html</guid>
   <description><![CDATA[ Preheat the oven to 400 F.

In a roasting pan, roast bones and trimmings until well browned,
about 45 minutes, stirring occasionally.

Transfer bones and trimmings to a stockpot, and degrease the
roasting pan.  Place over medium-high heat and stir in 1/2 cups of
water, scraping up any browned bits.  Pour these deglazed juices into
the stockpot.

Add remaining ingredients and water to cover.  Bring to simmer over
medium heat, reduce heat to low, cover partially, and simmer 3 to 4
hours, skimming frequently.

Strain stock into bowl through a colander lined with double layer
of dampened cheesecloth.  Gently press solids to extract all of the
liquid, discard the solids.  Cool.  Remove fat from surface.

Stock can be stored for up to a week in a refrigerator
]]></description>
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  <item>
   <title><![CDATA[Recipe: Grilled Chicken Breast Sandwiches With Roasted Peppers]]></title>
   <link>http://freerecipes.eu/free-recipe/sandwiches/grilled-chicken-breast-sandwiches-with-roasted-peppers/101/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:34:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sandwiches/grilled-chicken-breast-sandwiches-with-roasted-peppers/101/index.html</guid>
   <description><![CDATA[ 
STEP ONE: For the Chicken--
Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking. 

STEP TWO: For the Peppers--
Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the skins with your fingers. Sometimes a little cold running water helps. Remove the cores and seeds and slice into 1/4-inch strips. Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use.

STEP THREE: For the Sauce--
Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and
dash of salt together well and refrigerate in a glass container until ready to use.

STEP FOUR: Assembling the Sandwiches--
The chicken, peppers, and mustard sauce can be prepared to this point a day
in advance. When you are ready to serve the sandwiches, prepare a charcoal
fire or preheat the broiler for the chicken and bread. Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire. As they are cooking, brush a little butter or olive oil  on one side of 12 slices of the bread. When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted. Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich.

Slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread. Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread. Cut and serve as you would with any sandwich. Serve immediately.

]]></description>
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   <title><![CDATA[Recipe: Broiled Fruits With Vanilla Ice Cream]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/broiled-fruits-with-vanilla-ice-cream/100/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:30:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/broiled-fruits-with-vanilla-ice-cream/100/index.html</guid>
   <description><![CDATA[ STEP ONE: For Fruit Puree--
Place raspberries, simple syrup, and lemon juice in a blender and puree
until smooth. Strain out all seeds and store in the refrigerator until
ready to use.

STEP TWO: Assembly--
Spoon some of the puree onto plates and arrange the peach, plum, and
nectarine slices in a decorative manner on the puree and lightly brush
the fruits with the melted butter.

Broil until the fruits are warmed through. Place a scoop of vanilla ice
cream in the center of the plate and serve immediately.

NOTE: Different fruits can be used as they become available
throughout the year. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Bordelaise Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/bordelaise-sauce/99/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:27:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/bordelaise-sauce/99/index.html</guid>
   <description><![CDATA[ *** Bouquet garni is a bag made of cheesecloth containing leek,
parsley, thyme, and bay leaf tied inside of it.  It adds flavor and
aroma to your dish without leaving the solid herbs and spices in the dish
itself.  After use, the cheesecloth bag is removed and discarded.

Heat butter in medium saucepan.

Add the shallots and garlic and cook until soft, about 5 minutes.

Add bouquet garni and wine; bring to a boil.

Meanwhile, in mixing bowl, mash together marrow and flour with
fork until nearly smooth.  Whisk into wine mixture and boil gently,
whisking occasionally, until reduced by half.

Add Veal Stock and simmer gently until thickened enough to coat a
spoon lightly.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-cookies/98/index.html</link>
   <pubDate>Sun, 13 Sep 2009 12:10:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-cookies/98/index.html</guid>
   <description><![CDATA[ Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat
well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
Add to batter; mix well. Stir in raisins and nuts. Drop rounded
teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350
degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with
vanilla frosting. Makes 7 dozen cookies.
]]></description>
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   <title><![CDATA[Recipe: Artichoke Appetizer]]></title>
   <link>http://freerecipes.eu/free-recipe/appetizer-recipes/artichoke-appetizer/97/index.html</link>
   <pubDate>Sun, 13 Sep 2009 12:05:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/appetizer-recipes/artichoke-appetizer/97/index.html</guid>
   <description><![CDATA[ Saute' onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8" pan. 

Bake at 325 for 30 min.
Can be baked, frozen and re- heated. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Angel Food Candy]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/angel-food-candy/96/index.html</link>
   <pubDate>Sun, 13 Sep 2009 12:03:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/angel-food-candy/96/index.html</guid>
   <description><![CDATA[ The first 4-Oz of semi sweet chocolate is in the block style. Also the chocolate chips should be semi-sweet. * The paraffin
should be a 2 1/2 X 3-inch piece that has been cut up.

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking the mixture until it reaches the hard crack stage (300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up.  Pour the mixture at once in to
a greased 13 X 9 X 2-inch baking pan. 

When cool, turn out of the pan. Break into pieces using a meat mallet or wooden spoon.  Combine the
semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering
water, stirring until melted.  Remove form the heat, but keep over the hot water.  Dip the candy into the chocolate using a large
cooking fork.  Place on waxed paper lined baking sheets. Let stand until chocolate is set.  Store the candy in a cool place in covered
containers. If you wish, do not coat the candy with the chocolate 

Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.
]]></description>
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   <title><![CDATA[Recipe: Americana Peanut Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/cheesecake-recipes/americana-peanut-cheesecake/95/index.html</link>
   <pubDate>Sun, 13 Sep 2009 11:59:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheesecake-recipes/americana-peanut-cheesecake/95/index.html</guid>
   <description><![CDATA[ In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. 

In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled. 
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Arroz con Pollo]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/arroz-con-pollo/94/index.html</link>
   <pubDate>Sun, 13 Sep 2009 11:55:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/arroz-con-pollo/94/index.html</guid>
   <description><![CDATA[ Heat oil, brown chicken on both sides.  Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper.

Cover and cook for 20 minutes.  Add rice, stir well, cover again and simmer for 30 minutes longer,  or until all liquid has been absorbed and chicken is tender.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Basic Pizza Dough Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/pizza-recipes/basic-pizza-dough-recipe/93/index.html</link>
   <pubDate>Sun, 13 Sep 2009 11:53:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pizza-recipes/basic-pizza-dough-recipe/93/index.html</guid>
   <description><![CDATA[ Dissolve yeast in water; set aside for 5 minutes, stirring occasionally. Combine flour, salt, sugar and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading motion.

If dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until dough is smooth and elastic. Roll into ball; cover with a damp cloth. Let rest for about 20 minutes in warm place. Beat dough with your palm to expel gas formed while fermenting. Roll dough again into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator.

When ready to use, place dough on floured counter top or table. Flatten with your hands, working from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired amounts. Bake in hot oven (475 to 500 degrees) until golden brown. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Bean Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/soup-recipes/bean-soup/92/index.html</link>
   <pubDate>Sun, 13 Sep 2009 11:51:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/soup-recipes/bean-soup/92/index.html</guid>
   <description><![CDATA[ Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. 

Mash beans with back of spoon. Add flour which has been mixed with a little cold water. 

Boil five minutes and serve.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing/91/index.html</link>
   <pubDate>Sun, 13 Sep 2009 11:47:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing/91/index.html</guid>
   <description><![CDATA[ 1.  Cook the chestnuts:  Cut a groove on  each  chest-nut, and roast them on the stove (if you’ve got an electric  stove,  placing  the  chestnuts  on  the burner will do the trick, though you’ll have to do some cleaning afterwards.) When they’re done, peel them.  Watch your hands. 

2.  Brown the beef with half the butter.

3.  Add the rice, salt and a little water, and let  itcook on low heat, until the water is absorbed.

4.  Boil the liver, mince it and add it into the  riceand meat.

5.  Add the almonds, prunes, raisins,  chestnuts  (cutin  chunks)  and  pine nuts. Add a small amount of water and let everything simmer until the water is absorbed.

(6)  The stuffing is ready to use.  Add  the  remaining butter  and  bake it.  I usually wrap the stuffing in aluminum foil, put it in  a  separate  pan  and bake  it  along with the chicken. When the chicken is ready, the stuffing is ready too!

Notes: If the chestnut-roasting procedure is to messy for you, then just boil them. The amounts in the  list are there for  completeness’ sake.  You should really interpret them as “a few”, “a handful” or “one small package”. The only thing you have  to bear  in  mind  is  that  putting  more prunes will make the stuffing sourer, and  putting  more  raisins  will  make  it sweeter.The original  recipe  suggested  using  un pitted  prunes.  I believe that using pitted prunes is safer for the teeth!
]]></description>
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   <title><![CDATA[Recipe: Swiss Chocolate Squares]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/swiss-chocolate-squares/90/index.html</link>
   <pubDate>Sat, 12 Sep 2009 17:23:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/swiss-chocolate-squares/90/index.html</guid>
   <description><![CDATA[ Preheat oven to 350F

Combine water, butter &amp; chocolate in a heavy saucepan or the top of a
double boiler or Bain Marie.  Heat until chocolate is melted &amp; mixture
is smooth.  Remove fromheat &amp; pour into a large mixing bowl.  Blend in
remaining ingredients &amp; mix well.  Pour into an ungreased 15 1/2" x 10"
pan.  Bake for 20-25 minutes.  Remove pan to wire rack &amp; cool

Combine butter, milk &amp; chocolate in saucepan.  Heat until chocolate is
melted &amp; mixture is smooth.  Remove from heat &amp; pour into a large
mixing bowl.  Beat in the powdered sugar &amp; beat until smooth.  Stir in
vanilla extract.  Spread on uncut cookie dough and when completely
cooled, cut into squres.  Garnish each cookie with a pecan half.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Raised Doughnuts ]]></title>
   <link>http://freerecipes.eu/free-recipe/breakfast-recipes/raised-doughnuts-/89/index.html</link>
   <pubDate>Sat, 12 Sep 2009 17:18:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/breakfast-recipes/raised-doughnuts-/89/index.html</guid>
   <description><![CDATA[ Dissolve yeast in warm water; add sugar, salt, shortening, milk, and
beaten eggs.  Blend thoroughly.  Add flour; stir until smooth.  Knead
until dough is elastic and smooth.  Let rise until double in bulk, 50
to 60 minutes.  

Turn dough onto floured surface.  Roll out to 1/2" thick; cut with doughnut cutter.  Let rise again, about 40 minutes.

Heat vegetable oil to 350.  Fry in hot oil until golden brown on each
side.  Remove from oil.  Drain on absorbent paper towel.
]]></description>
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   <title><![CDATA[Recipe: Parmesan Spinach Roll-Ups ]]></title>
   <link>http://freerecipes.eu/free-recipe/cheese-recipes/parmesan-spinach-roll-ups-/88/index.html</link>
   <pubDate>Sat, 12 Sep 2009 17:13:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/cheese-recipes/parmesan-spinach-roll-ups-/88/index.html</guid>
   <description><![CDATA[ Heat oven to 350F. Lightly grease cookie sheets or use ungreased
baking stone. In medium bowl, combine egg and contents of both
containers of Parmesan spread from breadsticks; beat well with wire
whisk. Add spinach, cheese and lemon juice; mix well.

Sprinkle work surface with flour. Unroll dough onto floured surface.
Separate into 20 breadsticks. Press or roll each breadstick to form 7x1
1/2-inch strip.

Spread each strip with about 1 tablespoon spinach mixture. Roll up,
starting at shortest end; pinch end of dough to seal. Place rolls, cut
side up, 3 inches apart on lightly greased cookie sheets.

Bake at 350F. for 20 to 25 minutes or until golden brown. Serve warm.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/lasagna/87/index.html</link>
   <pubDate>Sat, 12 Sep 2009 17:02:58 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/lasagna/87/index.html</guid>
   <description><![CDATA[ Boil lasagna noodles, drain, and rinse with cold water.  Lay flat
right away in a 9" x 13" pan.  

Separate noodles with parchment paper so
they keep their shape and do not stick.  Brown ground beef and drain
fat in a colander.  Combine all other ingredients except cheeses for
the sauce mix.  Bring to a boil and then simmer for 1/2 hour.  

Add the meat, bring to a boil again, and simmer for another 1/2 hour.  In an
ungreased pan, cut noodles to size of pan.  Line bottom with 3 to 4
noodles; cover with meat sauce, Parmesan cheese, Romano cheese, and
Mozzarella.  

Continue layering in this order until you are out of ingredients, but always reserving a thick coat of Mozzarella cheese for
the very top layer.  

Bake at 350 for approximately 40 minutes.
]]></description>
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   <title><![CDATA[Recipe: Indonesian Pasta ]]></title>
   <link>http://freerecipes.eu/free-recipe/pasta-recipes/indonesian-pasta-/86/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:59:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pasta-recipes/indonesian-pasta-/86/index.html</guid>
   <description><![CDATA[ Combine vinegar, water, and brown sugar in small saucepan.  Bring to
boil; cook 5 minutes, stirring occasionally to dissolve sugar.  Remove
from heat and cool.

Puree together peanuts and vinegar-sugar mixture in food processor
until smooth.  Add ginger root, garlic, red pepper flakes, and salt;
mix well.  Add soy sauce and sesame oil, beating well.

Warm slightly in skillet and add green onions, saut in peanut oil.  Add
stir-fry veggies and pasta to sauce and mix in large bowl.  Garnish
with pea pods and red and yellow peppers.

Peanut sauce itself will keep up to 10 days, covered, in refrigerator.
Makes 2 cups.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Hazelnut-Espresso Ice Cream ]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/hazelnut-espresso-ice-cream-/85/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:53:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/hazelnut-espresso-ice-cream-/85/index.html</guid>
   <description><![CDATA[ In a heavy-bottomed saucepan, bring the milk, cream and 1/4 cup of the sugar to a scald. In the meantime, put the remaining sugar, egg yolks and coffee extract in a large bowl and whisk just to blend.

Slowly whisk 1/3 of the hot cream mixture into the yolks. Return the mixture to the saucepan and, while constantly scraping the bottom of the pot with a wooden spoon, cook until the custard has slightly thickened and coats the back of a spoon.

Strain the custard into a bowl set into a larger bowl of ice and stir until cool. Freeze in an ice cream maker according to the manufacturer's instruction. In the meantime, melt the chocolate. Let the chocolate cool but not harden. Remove the ice cream to a chilled bowl. While constantly folding the ice cream, drizzle in the melted chocolate.

Fold in the hazelnuts and marshmallow pieces. Freeze until hard. Makes
2 quarts.

Hazelnut Flatbread:
Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 12-inch by 18-inch cookie sheet to anchor the paper and line it with parchment paper. Lightly grease the paper.

Put the flour, cocoa, and sugar in a large bowl and stir together with a whisk. Whisk in the nuts. Gradually whisk in the coffee and Frangelico until smooth.

With an offset metal spatula, spread half of the batter onto the cookie sheet in an even 1/16-inch thick layer. Bake for 15 minutes, or until crisp. Set on a rack to cool.  Repeat with the remaining batter. To serve, break the sheets into pieces.
]]></description>
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   <title><![CDATA[Recipe: Hawaiian Style Pork]]></title>
   <link>http://freerecipes.eu/free-recipe/pork-recipes/hawaiian-style-pork/84/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:49:55 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pork-recipes/hawaiian-style-pork/84/index.html</guid>
   <description><![CDATA[ Beat together the egg, flour, salt &amp; pepper.  Thoroughly coat cubes of
pork in egg flour batter.  Brown all sides in hot oil in frying pan.

Cover &amp; cook slowly for about 30 minutes.  Remove stems &amp; seeds from
green.  Cut into 1" squares.  Boil 10 minutes.  Drain.  Add green
peppers &amp; pineapple to meat.  Cover &amp; simmer 10 minutes.  

Stir &amp; cook together cornstarch, soy sauce, sugar, vinegar &amp; pineapple juice until
clear, about 2 minutes.  pour over meat mixture &amp; simmer 5 minutes.

Serve with Chinese noodles or cooked rice.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Grilled Or Roast Lamb ]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/grilled-or-roast-lamb-/83/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:45:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/grilled-or-roast-lamb-/83/index.html</guid>
   <description><![CDATA[ Combine honey, wine, onion, garlic, salt and pepper.  Pour over lamb
and marinate in refrigerator overnight, or a minimum of 8 hours.

For oven roasting, preheat oven to 325 and roast uncovered for
approximately 1 hour and 10 minutes for a roast done approximately
medium.  Adjust time to your desired doneness.

For grilling, heat grill to medium and turn every 15 minutes and baste
with marinade.  This will take about 1 hour and 15 minutes for a roast
done approximately medium.  Adjust cooking time to your desired
doneness.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Lemon Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-lemon-pie/82/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:43:42 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-lemon-pie/82/index.html</guid>
   <description><![CDATA[ Pie crust: add water, vinegar and salt to beaten egg; mix well, set
aside.  Cut crisco into flour until it resembles coarse crumbs.  Add
liquid and mix until dough forms.  Roll out or store in icebox.

Pie filling: Mix all ingredients of pie fillng.  Pour into pie shell.
Bake 425 degrees for 15 minutes.  Reduce heat to 350 degrees for 45
minutes.  Cool 20 min.

Blend sour cream, brown sugar, lemon juice &amp; lemon peel.  Spread
mixture over pie.  Bake 10 minutes.  Sprinkle top with chopped pecans.
Serve warm or cold.
]]></description>
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   <title><![CDATA[Recipe: English Muffins ]]></title>
   <link>http://freerecipes.eu/free-recipe/muffin-recipes/english-muffins-/81/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:38:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/muffin-recipes/english-muffins-/81/index.html</guid>
   <description><![CDATA[ In large mixer bowl, stir 3 cups of the flour, yeast, sugar, and
salt.  Heat water and shortening (120 to 130).  Add flour mix and beat
3 minutes on medium speed.  Add 2 to 3 cups more flour to make a stiff
dough.  Knead about 8 minutes until not sticky.  On floured surface,
roll out to about 1/2" thick.  Cut into rounds with a 3" to 4" cutter
(I use a tuna can).  Sprinkle 2 large cookie sheets with corn meal.
Place cut out rounds on sheets and sprinkle with additional corn meal.
Cover loosely and let rise until light, 30 to 45 minutes.

Heat fry pan to 325 to 350.  Invert rounds onto ungreased surface.
Cook 5 minutes each side or until light golden brown.  Cool, split and
toast.
]]></description>
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   <title><![CDATA[Recipe: Dark Rye Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/bread-recipes/dark-rye-bread/80/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:36:00 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/bread-recipes/dark-rye-bread/80/index.html</guid>
   <description><![CDATA[ In large mixing bowl, dissolve yeast in warm water with sugar or
honey.  Let sit until bubbly.  Add molasses, maple syrup, soft butter,
salt &amp; cocoa, beat well.  Add 3 cups, bread flour &amp; beat 2 minutes with
an electric mixer or at least 200 strokes by hand.  Add 3 cups rye
flour &amp; mix until the dough leaves the sides of the bowl.

Turn dough out onto a floured surface &amp; knead until smooth &amp; elastic.
Sprinkle with a little white flour if it remains too sticky to handle.
When dough becomes elastic, stop kneading even if dough remains a
little clingy to fingers.

Place the dough in a buttered bowl, turn to coat all sides.  Cover &
let rise until double in bulk.  Punch dough down, turn out onto board,
knead a few times to press out air bubbles, cut in half &amp; cover with
towel to let riest 10-15 minutes.

Shape the dough into two round or oval ooaves &amp; place on a greased
baking sheet which has been dusted with cornmeal.  You may cut a cross
or other design in the tops with a sharp knife.  Cover &amp; let rise until
almost double in size.  Brush with glaze.  Bake in preheated oven 375
degrees for 15 minutes.  Turn oven to 350 degrees for another 20-25
minutes or until bottoms sound hollow when tapped.  Cool on rack.

Yield 2 loaves.
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