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	<title>Culinary, recipes, cooking</title>
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	<link>http://www.culinary-recipes.net</link>
	<description>Culinary Recipes for your inspiration</description>
	<pubDate>Sun, 14 Dec 2008 23:34:09 +0000</pubDate>
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			<item>
		<title>Steak Diane</title>
		<link>http://www.culinary-recipes.net/2008/10/28/steak-diane/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/steak-diane/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 17:26:11 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Beef]]></category>

		<category><![CDATA[Meat and Poultry]]></category>

		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=78</guid>
		<description><![CDATA[Fry minute steaks (very thin steaks) in hot butter.
A little finely chopped shallot and parsley together with a few drops of Worcester sauce or brandy can be added to the butter before putting in the meat.
Serve at once.
Cooking time: 4-6 minutes
 
]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/steak-diane/feed/</wfw:commentRss>
		</item>
		<item>
		<title>To fry steak</title>
		<link>http://www.culinary-recipes.net/2008/10/28/to-fry-steak/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/to-fry-steak/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 17:23:01 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Beef]]></category>

		<category><![CDATA[Meat and Poultry]]></category>

		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=77</guid>
		<description><![CDATA[1. Heat a good knob of butter or olive oil in the pan and put in the steak.
2. Brown quickly on either side to seal in the flavour.

3. Lower the heat and cook gently for about 10-12 minutes for well done steak – about 6-8 minutes for medium cooked and 3-4 minutes for underdone.
4. French [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/to-fry-steak/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Jelly omelette</title>
		<link>http://www.culinary-recipes.net/2008/10/28/jelly-omelette/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/jelly-omelette/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 17:07:08 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[jam]]></category>

		<category><![CDATA[omelette]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=76</guid>
		<description><![CDATA[1. Separate the eggs.
2. Whisk the egg yolks and sugar together.
3. Add the essence, then fold in the stiffly beaten egg whites.
4. Heat the butter in an omelette pan and pour in the egg mixture.
5. Cook steadily until set on the bottom then put under a medium grill to cook the top.
6. Fill with the [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/jelly-omelette/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Hawaiian pie</title>
		<link>http://www.culinary-recipes.net/2008/10/28/hawaiian-pie/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/hawaiian-pie/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 17:01:13 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[apricot jam]]></category>

		<category><![CDATA[pineapple]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=75</guid>
		<description><![CDATA[1. Cream butter, sugar and syrup together, then work in cornflakes.

2. Form into flan shape.
3. Open can of pineapple rings and arrange fruit in flan case.
4. Blend 2 tablespoons pineapple syrup from can with pineapple jam, spread over fruit.
5. Decorate with glacé cherries and whipped cream.
6. Allow flan to harden before serving.
Ingredients:
2 oz. butter or [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/hawaiian-pie/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Frosted chocolate pudding</title>
		<link>http://www.culinary-recipes.net/2008/10/28/frosted-chocolate-pudding/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/frosted-chocolate-pudding/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 16:51:41 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[chocolate]]></category>

		<category><![CDATA[pudding]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=74</guid>
		<description><![CDATA[1. Blend cornflour with a little cold milk.
2. Bring rest of milk, with grated chocolate, to the boil.
3. Add to cornflour and return to heat with 2 oz. of the sugar and cook until thick.
4. Cool slightly add egg yolks and complete cooking without boiling for 10 minutes.
5. Pour into dish.
6. Whip egg whites, fold [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/frosted-chocolate-pudding/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Fruit pudding</title>
		<link>http://www.culinary-recipes.net/2008/10/28/fruit-pudding/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/fruit-pudding/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 16:46:39 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[apples]]></category>

		<category><![CDATA[blackberries]]></category>

		<category><![CDATA[blackcurrants]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=73</guid>
		<description><![CDATA[1. Line a well-greased basin with part of the suet crust.
2. Put the fruit into the pastry with a good sprinkling of sugar and little water.

3. Roll out the rest of the dough to form a cover.
4. Damp edges of the pastry lid and press on to the pudding.
5. Cover well.
6. Stand on rack in [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/fruit-pudding/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Fruit cups</title>
		<link>http://www.culinary-recipes.net/2008/10/28/fruit-cups/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/fruit-cups/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 16:39:30 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[apples]]></category>

		<category><![CDATA[fruit]]></category>

		<category><![CDATA[plums]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=72</guid>
		<description><![CDATA[1. Simmer fruit witg sugar, orange juice and very little water.
2. When fruit is just soft, but unbroken, put into fireproof dishes.
3. Toss crumbs in hot butter, add brown sugar and orange rind.
4. Sprinkle on top of each fruit cup and bake for 20 minutes in a moderately hot oven (400°F).
Ingredients:
1 lb. fruit (apples, plums [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/fruit-cups/feed/</wfw:commentRss>
		</item>
		<item>
		<title>French pancakes</title>
		<link>http://www.culinary-recipes.net/2008/10/28/french-pancakes/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/french-pancakes/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 16:23:29 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[jam]]></category>

		<category><![CDATA[pancakes]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=71</guid>
		<description><![CDATA[1. Thoroughly grease 12 flat round tins (or saucers).
2. Cream the butter and sugar, beat in the yolks of the eggs with a little flour. add the remainder of the flour with the milk and lemon juice.
3. Fold in the whites of the eggs beaten, and pour into the tins.
4. Bake in a hot oven [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/french-pancakes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Duchess creams</title>
		<link>http://www.culinary-recipes.net/2008/10/28/duchess-creams/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/duchess-creams/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 16:10:36 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[creams]]></category>

		<category><![CDATA[orange]]></category>

		<category><![CDATA[sultanas]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=70</guid>
		<description><![CDATA[1. Add grated rind to the custard while hot, then add gelatine dissolved in hot water.
2. Stir in the sultanas and crystalized peel and cool slightly, then add the orange juice. If this measures less than 1 gill add a little water.
3. Pour into sundae glasses and allow to set ligtly.
4. Decorete with pieces of [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/duchess-creams/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Coffee and marshmallow foam</title>
		<link>http://www.culinary-recipes.net/2008/10/28/coffee-and-marshmallow-foam/</link>
		<comments>http://www.culinary-recipes.net/2008/10/28/coffee-and-marshmallow-foam/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 16:02:46 +0000</pubDate>
		<dc:creator>cooky</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[coffee]]></category>

		<category><![CDATA[marshmallow]]></category>

		<guid isPermaLink="false">http://www.culinary-recipes.net/?p=69</guid>
		<description><![CDATA[1. Put the marshmallows, cut into halves, into a basin and stand this over a saucepan of hot water.
2. Pour the coffee over the marshmallows and leave until dissolved.
3.Allow the mixture to cool, but no become really stiff again.
4. Stir in the whipped cream, or evaporated milk or custard, the nuts, cherries an peel.
5. Lastly [...]]]></description>
		<wfw:commentRss>http://www.culinary-recipes.net/2008/10/28/coffee-and-marshmallow-foam/feed/</wfw:commentRss>
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