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<channel>
	<title>The Daily Rush</title>
	<link>http://brooknoelstudio.com/menusandmealtimes</link>
	<description>Life is hard. Make cooking easy.</description>
	<pubDate>Sun, 16 Nov 2008 00:04:30 +0000</pubDate>
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			<item>
		<title>Tantalizing Turkey</title>
		<link>http://brooknoelstudio.com/menusandmealtimes/2008/11/16/tantalizing-turkey/</link>
		<comments>http://brooknoelstudio.com/menusandmealtimes/2008/11/16/tantalizing-turkey/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 00:04:30 +0000</pubDate>
		<dc:creator>brooknoel</dc:creator>
		
		<category><![CDATA[Meats]]></category>

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

		<category><![CDATA[how to cook turkey]]></category>

		<category><![CDATA[moist turkey]]></category>

		<guid isPermaLink="false">http://brooknoelstudio.com/menusandmealtimes/2008/11/16/tantalizing-turkey/</guid>
		<description><![CDATA[When cooking a turkey, try laying down a “bed” of celery stalks first. The stalks will help
air circulate and keep the turkey moist while also adding great flavor. Another great tip
for keeping your turkey moist is to roast it breast-side down for the first hour and then turn it over for the remainder of the [...]]]></description>
		<wfw:commentRss>http://brooknoelstudio.com/menusandmealtimes/2008/11/16/tantalizing-turkey/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Easy Homemade Noodles &#038; Noodles Napoli</title>
		<link>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/easy-homemade-noodles-noodles-napoli/</link>
		<comments>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/easy-homemade-noodles-noodles-napoli/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 13:14:32 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
		
		<category><![CDATA[Kids in the Kitchen]]></category>

		<category><![CDATA[Recipe Categories:]]></category>

		<category><![CDATA[Recipes by Main Ingredient]]></category>

		<category><![CDATA[Rice and Pasta]]></category>

		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://brooknoelstudio.com/menusandmealtimes/2008/11/08/easy-homemade-noodles-noodles-napoli/</guid>
		<description><![CDATA[Make-and-Serve Your Own Homemade Pasta Noodles
What kid doesn’t like noodles and what kid doesn’t like playing with flour, and dough, and all that messy stuff! So grab your family, and let everyone get into the act—mixing, and rolling, and messing and drying. Be sure to have your camera handy for some memorable pictures—after a few [...]]]></description>
		<wfw:commentRss>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/easy-homemade-noodles-noodles-napoli/feed/</wfw:commentRss>
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		<item>
		<title>Vinaigrette Salad &#038; Dressing Tips</title>
		<link>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/vinaigrette-salad-dressing-tips/</link>
		<comments>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/vinaigrette-salad-dressing-tips/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 13:11:03 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
		
		<category><![CDATA[Kitchen Basics]]></category>

		<category><![CDATA[Recipe Categories:]]></category>

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

		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://brooknoelstudio.com/menusandmealtimes/2008/11/08/vinaigrette-salad-dressing-tips/</guid>
		<description><![CDATA[1) In a small lidded jar, vigorously shake your vinaigrette dressing until emulsified. 
2) Use a little Dijon-style mustard (1 to 3 teaspoons) not only for flavor, but to bind and
 thicken the dressing as well.
3) Use dressing at room temperature; if stored in the fridge—take out and bring to room
 temperature before using.  [...]]]></description>
		<wfw:commentRss>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/vinaigrette-salad-dressing-tips/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Blanch / Blanching</title>
		<link>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/blanch-blanching/</link>
		<comments>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/blanch-blanching/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 13:08:45 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
		
		<category><![CDATA[Cook's Glossary]]></category>

		<category><![CDATA[Recipe Categories:]]></category>

		<category><![CDATA[Recipes by Main Ingredient]]></category>

		<category><![CDATA[Side Dishes]]></category>

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

		<guid isPermaLink="false">http://brooknoelstudio.com/menusandmealtimes/2008/11/08/blanch-blanching/</guid>
		<description><![CDATA[Blanching is a quick-cooking process in which food is briefly plunged into boiling water to partially cook for a minute or two, then immediately transferred to an ice water bath to stop the cooking process. 
Example recipe, using blanched or par-boiled broccoli:
Batter-Fried Broccoli
8 servings
INGREDIENTS
2 pounds broccoli (use the florets and very tops of stems)
1 cup [...]]]></description>
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		</item>
		<item>
		<title>Beef: Tenderness Tips</title>
		<link>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/beef-tenderness-tips/</link>
		<comments>http://brooknoelstudio.com/menusandmealtimes/2008/11/08/beef-tenderness-tips/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 13:02:45 +0000</pubDate>
		<dc:creator>Brook</dc:creator>
		
		<category><![CDATA[Meats]]></category>

		<category><![CDATA[Tips and Techniques]]></category>

		<guid isPermaLink="false">http://brooknoelstudio.com/menusandmealtimes/2008/11/08/beef-tenderness-tips/</guid>
		<description><![CDATA[It is important to remember that when you cook tougher (but oh so tasty) cuts of meat (such as flank steak, skirt steak, chuck steak, and so on) you have basically 2 options: 
1) Either long-cook/ braise the meat to a slowly-moist-cooked, fork-tender well-doneness that you can literally pull apart with a fork. (Slow-cookers, Dutch [...]]]></description>
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