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	<title>Quick and Easy Recipes - Free Recipes to Make Meals Quick &#187; Basics</title>
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	<description>Free Cooking Tips</description>
	<lastBuildDate>Wed, 24 Oct 2007 13:11:10 +0000</lastBuildDate>
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		<title>Chocolate Mousse &#8211; Master Chefs</title>
		<link>http://www.andyscooking.com/Chocolate_Mousse__Master_Chefs/</link>
		<comments>http://www.andyscooking.com/Chocolate_Mousse__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Basics]]></category>

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1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
&#8211; to soft peaks 1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
&#8211; melted, cooled to room &#8212; temperature 3 tb Espresso powder,
instant
For Mousse: =========== Heat sugar and water in heavy saucepan
over medium-low heat until sugar dissolves, stirring occasionally
and brushing down [...]]]></description>
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		<item>
		<title>Chocolate Rum Cream &#8211; Master Chefs</title>
		<link>http://www.andyscooking.com/Chocolate_Rum_Cream__Master_Chefs/</link>
		<comments>http://www.andyscooking.com/Chocolate_Rum_Cream__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Basics]]></category>

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4 oz Chocolate, semi-sweet,
&#8211; melted 1/2 c Water, hot
2 c Cream, whipping
2 tb Rum, dark
Whisk together 4 ounces of semisweet chocolate and hot water;
cool to room temperature. Whip cream until nearly stiff. Gently
fold chocolate mixture and rum into whipped cream. Source: New
York&#8217;s Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Court Bouillon &#8211; Master Chefs</title>
		<link>http://www.andyscooking.com/Court_Bouillon__Master_Chefs/</link>
		<comments>http://www.andyscooking.com/Court_Bouillon__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Basics]]></category>

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2 1/2 c Water, cold
1 md Onion, sliced
1 ea Carrot, sliced
1 ea Celery, stalk, sliced
1 ea Leek, (white part only),
&#8211; trimmed and sliced (opt) 3 ea Fennel, stalks, (opt)
1 ea Thyme, sprig, fresh, OR
1 pn Thyme, dried
Dill 1/2 ts Salt
4 ea Peppercorns, white
For Court Bouillon: =================== Place water, onion,
carrot, celery, leek, fennel, thyme, dill, salt [...]]]></description>
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		<item>
		<title>Cream Of Shallots Sauce &#8211; Great Chefs</title>
		<link>http://www.andyscooking.com/Cream_Of_Shallots_Sauce__Great_Chefs/</link>
		<comments>http://www.andyscooking.com/Cream_Of_Shallots_Sauce__Great_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Basics]]></category>

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8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopped
Salt (to taste) Pepper (to taste) Oyster juice, from the &#8211;
shucked oysters In a saucepan, cook the shallots, white wine,
oyster juice and lemon juice until all of the liquid has
evaporated. Add the cream and bring to a strong boil, whisking
constantly. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Curry Butter &#8211; Great Chefs</title>
		<link>http://www.andyscooking.com/Curry_Butter__Great_Chefs/</link>
		<comments>http://www.andyscooking.com/Curry_Butter__Great_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Basics]]></category>

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1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
&#8211; chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
&#8211; chopped 1 tb Garam Masala (see any
&#8211; Indian cookbook) 1 tb Curry, powder (If Garam
&#8211; Masala is not &#8212; available, use 2 tb of &#8212; Curry powder) 1 tb
Juice, lemon
1 pn Turmeric, ground
Salt [...]]]></description>
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		<slash:comments>0</slash:comments>
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