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	<title>Cooking Recipes</title>
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	<link>http://www.a1cookrecipes.com/blog</link>
	<description>Simple and Easy Cooking Recipes</description>
	<lastBuildDate>Wed, 23 Dec 2009 13:00:46 +0000</lastBuildDate>
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		<item>
		<title>Frozen Poultry</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/frozen-poultry/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/frozen-poultry/#comments</comments>
		<pubDate>Wed, 23 Dec 2009 13:00:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Freezing]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[defrost]]></category>
		<category><![CDATA[frozen]]></category>
		<category><![CDATA[hot water]]></category>
		<category><![CDATA[immersing]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[thaw]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=432</guid>
		<description><![CDATA[Best results are obtained if the poultry is allowed to thaw out gradually. Do not defrost by immersing in hot water and do not cook when it is frozen. No related posts. Related posts brought to you by Yet Another Related Posts Plugin.


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		</item>
		<item>
		<title>To Grill Steak</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/to-grill-steak/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/to-grill-steak/#comments</comments>
		<pubDate>Wed, 23 Dec 2009 02:55:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Guide/Cooking Tips]]></category>
		<category><![CDATA[entrecote]]></category>
		<category><![CDATA[fillet steak]]></category>
		<category><![CDATA[grill steak]]></category>
		<category><![CDATA[infra red grills]]></category>
		<category><![CDATA[minute steak]]></category>
		<category><![CDATA[planked steak]]></category>
		<category><![CDATA[point steak]]></category>
		<category><![CDATA[porterhouse]]></category>
		<category><![CDATA[rump steak]]></category>
		<category><![CDATA[sirloin steak]]></category>
		<category><![CDATA[tournedos]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=428</guid>
		<description><![CDATA[Steaks to choose:- MINUTE STEAK: very thin slice of steak, so called because it only needs a minute on either side. RUMP STEAK: Full of flavor, but less tender on the whole than fillet. FILLET STEAK: Very tender indeed, very lean. SIRLOIN STEAK: Cut from across the sirloin- excellent proportion of lean and fat. ENTRECOTE: [...]


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		</item>
		<item>
		<title>Shell Fish And When in Season</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/shell-fish-and-when-in-season/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/shell-fish-and-when-in-season/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 03:23:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[How to Recognise and Cook Fish]]></category>
		<category><![CDATA[clam]]></category>
		<category><![CDATA[cockles]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[crawfish]]></category>
		<category><![CDATA[crayfish]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[shell fish]]></category>
		<category><![CDATA[shrimps]]></category>
		<category><![CDATA[whelks]]></category>
		<category><![CDATA[winkles]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=422</guid>
		<description><![CDATA[Be particularly careful that the fish is really fresh, since stale shell fish can be harmful. CLAM (September-April) : Smaller than oyster, but can be served in the same way as oyster. COCKLES (September-April) : Tiny shell fish served cold. To cook, wash very well, put into salted water, then into either roasting tin in moderate [...]


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		</item>
		<item>
		<title>Pot Roasting</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/pot-roasting/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/pot-roasting/#comments</comments>
		<pubDate>Thu, 17 Dec 2009 02:24:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cookery Term]]></category>
		<category><![CDATA[flavoring]]></category>
		<category><![CDATA[little liquid]]></category>
		<category><![CDATA[pot roasting]]></category>
		<category><![CDATA[whole joint or bird]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=419</guid>
		<description><![CDATA[A method of cooking a whole joint or bird in a pot. The meat or poultry is browned quickly before adding vegetables, a little liquid and flavoring. Everything is simmered very slowly and only occasional attention is needed. Pot roasting is an excellent way of treating joints of cheaper meat or suspiciously old hens. No [...]


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		</item>
		<item>
		<title>When Roasting Pork</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/when-roasting-pork/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/when-roasting-pork/#comments</comments>
		<pubDate>Thu, 17 Dec 2009 02:16:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Roasting]]></category>
		<category><![CDATA[blade bone]]></category>
		<category><![CDATA[crackling]]></category>
		<category><![CDATA[hot oven]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[leg]]></category>
		<category><![CDATA[loin]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[spare rib]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=416</guid>
		<description><![CDATA[Choose loin, leg, shoulder, blade bone, spare rib. To give pork a delicious flavor when roasting, mix a little finely chopped onion with salt, pepper and dry mustard, then rub the meat with lard or olive oil and sprinkle the onion mixture over this. If roasting in a covered roasting tin or in foil remove [...]


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		</item>
		<item>
		<title>To Truss Poultry and Game</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/to-truss-poultry-and-game/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/to-truss-poultry-and-game/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 03:00:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Guide/Cooking Tips]]></category>
		<category><![CDATA[game]]></category>
		<category><![CDATA[good shape]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[skewer]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[truss]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=410</guid>
		<description><![CDATA[The purpose of trussing the bird is to keep it a good shape while cooking. Stuffing should be done first. 1. Put the stuffing in the bird at the breast end. If 2 kinds of stuffing are used then 1 kind can be put the other end. Fold the skin firmly over the back at [...]


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		</item>
		<item>
		<title>Offal</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/offal/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/offal/#comments</comments>
		<pubDate>Tue, 15 Dec 2009 08:44:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Guide/Cooking Tips]]></category>
		<category><![CDATA[bones]]></category>
		<category><![CDATA[brains]]></category>
		<category><![CDATA[chitterlings]]></category>
		<category><![CDATA[ears]]></category>
		<category><![CDATA[Faggots]]></category>
		<category><![CDATA[feet]]></category>
		<category><![CDATA[head]]></category>
		<category><![CDATA[heart]]></category>
		<category><![CDATA[kidneys]]></category>
		<category><![CDATA[lights]]></category>
		<category><![CDATA[liver]]></category>
		<category><![CDATA[melts]]></category>
		<category><![CDATA[offal]]></category>
		<category><![CDATA[suet]]></category>
		<category><![CDATA[sweetbreads]]></category>
		<category><![CDATA[tail]]></category>
		<category><![CDATA[tongue]]></category>
		<category><![CDATA[tripe]]></category>
		<category><![CDATA[trotter]]></category>
		<category><![CDATA[udder]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=405</guid>
		<description><![CDATA[Bones:- Bones of meat, poultry, etc. provide the basis for first class stock. The marrow from beef bones can be taken out and served as a savory on toast. Brains:- The brains from calves&#8217;, pigs&#8217; or sheep&#8217;s heads can be served in a thick sauce on toast or as a sauce. They are very nutritious. [...]


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		</item>
		<item>
		<title>Pot Roasting</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/pot-roasting-2/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/pot-roasting-2/#comments</comments>
		<pubDate>Mon, 14 Dec 2009 06:27:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Roasting]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[pot roasting]]></category>
		<category><![CDATA[season]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[trivet]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=396</guid>
		<description><![CDATA[Pot roasting is a very simple. Put a little fat in the bottom of a pan, which should be a good heavy one with a well fitting lid. Brown your meat lightly then lift it out of the pan and insert either a small trivet or rack and lift the meat on to this. Put [...]


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		</item>
		<item>
		<title>Fresh Water Fish And When In Season</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/fresh-water-fish-and-when-in-season/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/fresh-water-fish-and-when-in-season/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 03:53:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[How to Recognise and Cook Fish]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[butter sauce]]></category>
		<category><![CDATA[carp]]></category>
		<category><![CDATA[eel]]></category>
		<category><![CDATA[fin]]></category>
		<category><![CDATA[frying]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[perch]]></category>
		<category><![CDATA[smelt]]></category>
		<category><![CDATA[trout]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=389</guid>
		<description><![CDATA[CARP (October-February) : Unless a very small carp, this fish is too tough for grilling or frying. Is best baked rather slowly, preferably with onions and tomatoes in a covered casserole. Allow 8 oz. per person. EEL (September &#8211; May) : Must be purchased from a fishmonger who keeps them alive in a tank. He [...]


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		</item>
		<item>
		<title>To Roast Beef</title>
		<link>http://www.a1cookrecipes.com/blog/2009/12/to-roast-beef/</link>
		<comments>http://www.a1cookrecipes.com/blog/2009/12/to-roast-beef/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 03:25:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Roasting]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[bone]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[foil]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[roast]]></category>
		<category><![CDATA[rump]]></category>
		<category><![CDATA[sirloin]]></category>

		<guid isPermaLink="false">http://www.a1cookrecipes.com/blog/?p=387</guid>
		<description><![CDATA[If you like a very lean joint choose topside or rump or fillet. For a prime quality with a good distribution of lean and fat choose ribs of beef (for a large joint) or sirloin. Aitch bone of first rate quality can be roasted, but is best roasted slowly. If you like a crisp to [...]


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