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	<title>The CookBook</title>
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	<link>http://www.thecookbook.info</link>
	<description>The Online Cookbook is a collection of recipes from amateur and professional chefs alike from all over the world. Browse, ask for, rate and comment recipes.</description>
	<pubDate>Sat, 07 Jun 2008 14:53:04 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>Vegetarian Lasagna</title>
		<link>http://www.thecookbook.info/vegetarian/vegetarian-lasagna.html</link>
		<comments>http://www.thecookbook.info/vegetarian/vegetarian-lasagna.html#comments</comments>
		<pubDate>Mon, 21 Apr 2008 18:23:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Italian]]></category>

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

		<category><![CDATA[by origin]]></category>

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

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

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

		<category><![CDATA[lasagna noodles]]></category>

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

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

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

		<category><![CDATA[Vegetarian Lasagna]]></category>

		<category><![CDATA[vegetarian meal]]></category>

		<category><![CDATA[vegetarian recipe]]></category>

		<category><![CDATA[vegetarian recipes]]></category>

		<guid isPermaLink="false">http://www.thecookbook.info/vegetarian/vegetarian-lasagna.html</guid>
		<description><![CDATA[Serving Size: 8
Ingredinets:
Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed  *
Bay leaves
Clove garlic minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
* or substitute [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/vegetarian/vegetarian-lasagna.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Alfredo Sauce (with Bacon)</title>
		<link>http://www.thecookbook.info/sauces-and-dips/alfredo-sauce-with-bacon.html</link>
		<comments>http://www.thecookbook.info/sauces-and-dips/alfredo-sauce-with-bacon.html#comments</comments>
		<pubDate>Mon, 14 Apr 2008 16:51:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Sauces and Dips]]></category>

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

		<category><![CDATA[Alfredo Sauce (with Bacon)]]></category>

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

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

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

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

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

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

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

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

		<category><![CDATA[whipping cream]]></category>

		<guid isPermaLink="false">http://www.thecookbook.info/sauces-and-dips/alfredo-sauce-with-bacon.html</guid>
		<description><![CDATA[Ingredients:
1 pint half &#38; half
(or heavy whipping cream for more fattening sauce)
3 tablespoons butter
2 heaping tablespoons flour
2 toes garlic, minced
1/3 cup grated parmesan cheese
1/4 cup coarsly chopped parsley
1/2 pound bacon, cooked, drained and cut into bite-size pieces
Step 1
In a medium saucepan, melt butter over medium-low heat. Add garlic and stir-fry for 2 to 3 minutes. [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/sauces-and-dips/alfredo-sauce-with-bacon.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Tangy Dressing</title>
		<link>http://www.thecookbook.info/sauces-and-dips/tangy-dressing.html</link>
		<comments>http://www.thecookbook.info/sauces-and-dips/tangy-dressing.html#comments</comments>
		<pubDate>Fri, 11 Apr 2008 16:33:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Sauces and Dips]]></category>

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

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

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

		<category><![CDATA[salad dressing]]></category>

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

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

		<category><![CDATA[Tangy Dressing]]></category>

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

		<guid isPermaLink="false">http://www.thecookbook.info/sauces-and-dips/tangy-dressing.html</guid>
		<description><![CDATA[(About 1 1/4 cups)
Ingredients
1/2 cup evaporated skim milk
1 6-ounce can frozen orange/pineapple juice concentrate, thawed pinch of ground nutmeg

Step 1
Mix milk, concentrate and nutmeg. Shake well before using.
Nutrient analysis: 1 tablespoon
Calories: 20
Sodium: 6 milligrams
Fat: 0
Cholesterol: 0
Tangy Dressing keeps several days in the refrigerator.
Options: Use other frozen juice concentrates.
Use on fresh fruit for a salad.
]]></description>
		<wfw:commentRss>http://www.thecookbook.info/sauces-and-dips/tangy-dressing.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Summer Salad</title>
		<link>http://www.thecookbook.info/salad/summer-salad.html</link>
		<comments>http://www.thecookbook.info/salad/summer-salad.html#comments</comments>
		<pubDate>Fri, 11 Apr 2008 16:24:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Salad]]></category>

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

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

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

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

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

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

		<category><![CDATA[salad greens]]></category>

		<category><![CDATA[summer salad]]></category>

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

		<category><![CDATA[vegetarian meal]]></category>

		<guid isPermaLink="false">http://www.thecookbook.info/salad/summer-salad.html</guid>
		<description><![CDATA[(Makes 8 to 9 servings)
Ingredients:
2 quarts salad greens - combine 2 or 3. Try romaine lettuce, red leaf lettuce, fresh spinach or curly endive
6 green onions with tops, thinly sliced
6 large fresh mushrooms, thinly sliced
1/4 cup walnuts, coarsely chopped
3/4 cup fresh parsley, finely chopped
3/4 cup Tangy Dressing

Step 1
Wash and dry greens. Tear into bite-sizedpieces and [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/salad/summer-salad.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Pears Helen/Poires Hélène</title>
		<link>http://www.thecookbook.info/deserts/pears-helenpoires-helene.html</link>
		<comments>http://www.thecookbook.info/deserts/pears-helenpoires-helene.html#comments</comments>
		<pubDate>Thu, 10 Jan 2008 22:16:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Deserts]]></category>

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

		<guid isPermaLink="false">http://www.thecookbook.info/deserts/pears-helenpoires-helene/</guid>
		<description><![CDATA[Pears Helen, or poires Hélène, is a flavorful medley of chocolate, pears, and jam that goes well with any meal.
Ingredients:
1/4 c. chocolate syrup
4 to 8 scoops vanilla ice cream
4 canned pear halves, drained
1/3 c. raspberry or strawberry jam
1 tbsp. hot water

Step 1
In the bottom of each of 4 sherbet glasses or bowls, put 2 tablespoons [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/deserts/pears-helenpoires-helene.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Crepes with Strawberries/Crêpes aux Fraises</title>
		<link>http://www.thecookbook.info/deserts/crepes-with-strawberriescrepes-aux-fraises.html</link>
		<comments>http://www.thecookbook.info/deserts/crepes-with-strawberriescrepes-aux-fraises.html#comments</comments>
		<pubDate>Thu, 10 Jan 2008 22:07:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Deserts]]></category>

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

		<guid isPermaLink="false">http://www.thecookbook.info/deserts/crepes-with-strawberriescrepes-aux-fraises/</guid>
		<description><![CDATA[These crepes can easily be filled with other kinds of fresh fruit.Try using 3 c. of blueberries or sliced peaches instead of the strawberries. Delicious!
Ingredients:
3 c. fresh, sliced strawberries
1/3 c. granulated sugar
8 oz. (1 c.) cottage cheese
8 oz. (1 c.) sour cream
1/2 c. powdered sugar
10 to 12 dessert crepes
Step 1
Combine strawberries and granulated sugar. Set [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/deserts/crepes-with-strawberriescrepes-aux-fraises.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Dessert Crepe Batter</title>
		<link>http://www.thecookbook.info/basics/dessert-crepe-batter.html</link>
		<comments>http://www.thecookbook.info/basics/dessert-crepe-batter.html#comments</comments>
		<pubDate>Thu, 10 Jan 2008 21:59:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Basics]]></category>

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

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

		<guid isPermaLink="false">http://www.thecookbook.info/basics/dessert-crepe-batter/</guid>
		<description><![CDATA[4 eggs
1 c. all-purpose flour
2 tbsp. sugar
1 c. milk
1/4 c. water
1 tbsp. melted butter

Step 1
Beat eggs in a bowl.
Step 2
Add a little bit of the flour and sugar. Use an electric mixer or whisk to combine. Then add a little bit of the milk and water. Mix. Repeat until all of the flour, sugar, milk, [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/basics/dessert-crepe-batter.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Glazed Carrots/Carottes Vichy</title>
		<link>http://www.thecookbook.info/vegetarian/glazed-carrotscarottes-vichy.html</link>
		<comments>http://www.thecookbook.info/vegetarian/glazed-carrotscarottes-vichy.html#comments</comments>
		<pubDate>Thu, 10 Jan 2008 21:53:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[French]]></category>

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

		<guid isPermaLink="false">http://www.thecookbook.info/vegetarian/glazed-carrotscarottes-vichy/</guid>
		<description><![CDATA[1 lb. carrots, peeled and thinly sliced
1/4 c. water
dash of salt
3 tbsp. butter or margarine
1 tsp. sugar

Step 1
Place all ingredients in a medium-sized saucepan, stir, and cover tightly. Cook over low heat for about 10 minutes or until carrots are tender and glazed (covered evenly with the thick liquid), and most of the remaining liquid [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/vegetarian/glazed-carrotscarottes-vichy.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Peas French Style/Petits Pois à la Française</title>
		<link>http://www.thecookbook.info/vegetarian/peas-french-stylepetits-pois-a-la-francaise.html</link>
		<comments>http://www.thecookbook.info/vegetarian/peas-french-stylepetits-pois-a-la-francaise.html#comments</comments>
		<pubDate>Thu, 10 Jan 2008 21:49:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[French]]></category>

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

		<guid isPermaLink="false">http://www.thecookbook.info/vegetarian/peas-french-stylepetits-pois-a-la-francaise/</guid>
		<description><![CDATA[2 lb. fresh peas or 1 10-oz. package frozen tiny green peas
1 tsp. sugar
1/2 tsp. salt
dash of pepper
2 tbsp. minced fresh parsley
1 1/2 c. finely shredded lettuce
1/4 c. butter or margarine
1 tbsp. water

Step 1
If you have fresh peas, shell just before using.
Step 2
Place all ingredients in a medium-sized saucepan and stir gently.
Step 3
Cover tightly and [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/vegetarian/peas-french-stylepetits-pois-a-la-francaise.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Potato Cake/Galette de Pommes de Terre</title>
		<link>http://www.thecookbook.info/deserts/potato-cakegalette-de-pommes-de-terre.html</link>
		<comments>http://www.thecookbook.info/deserts/potato-cakegalette-de-pommes-de-terre.html#comments</comments>
		<pubDate>Thu, 10 Jan 2008 21:43:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Deserts]]></category>

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

		<guid isPermaLink="false">http://www.thecookbook.info/deserts/potato-cakegalette-de-pommes-de-terre/</guid>
		<description><![CDATA[This buttery potato cake is a delicious side dish that goes well with any kind of meat or fish.

Ingredients:
6 medium-sized baking potatoes,peeled and thinly sliced
salt and pepper to taste
1/3 c. melted butter or margarine
Step 1
Place a layer of potato slices in the
bottom of a greased 9-inch pie plate.
Step 2
Season with small amount of salt and [...]]]></description>
		<wfw:commentRss>http://www.thecookbook.info/deserts/potato-cakegalette-de-pommes-de-terre.html/feed</wfw:commentRss>
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