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	<title> &#187; Entrees</title>
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	<link>http://www.cafenilson.com</link>
	<description></description>
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		<title>Honey Mustard Walnut Crusted Salmon</title>
		<link>http://www.cafenilson.com/2010/06/honey-mustard-walnut-crusted-salmon/</link>
		<comments>http://www.cafenilson.com/2010/06/honey-mustard-walnut-crusted-salmon/#comments</comments>
		<pubDate>Thu, 03 Jun 2010 16:17:33 +0000</pubDate>
		<dc:creator>virtual chef</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[grilled]]></category>
		<category><![CDATA[honey mustard]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[walnuts]]></category>

		<guid isPermaLink="false">http://www.cafenilson.com/?p=6213</guid>
		<description><![CDATA[
This recipe came from my local grocery store. Specifically, from the guy who gives me fresh seafood every time I visit the store.  I was looking for something to cook for lunch and after all the grilling over Memorial Day weekend, the salmon fillets (which was on sale!) seem to be the perfect choice.  My [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Fish Tagine</title>
		<link>http://www.cafenilson.com/2010/05/fish-tagine/</link>
		<comments>http://www.cafenilson.com/2010/05/fish-tagine/#comments</comments>
		<pubDate>Sat, 15 May 2010 17:30:05 +0000</pubDate>
		<dc:creator>virtual chef</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[medi]]></category>
		<category><![CDATA[middle eastern]]></category>
		<category><![CDATA[moroccan]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[tagine]]></category>

		<guid isPermaLink="false">http://www.cafenilson.com/?p=6161</guid>
		<description><![CDATA[
Last month, I got a very nice Le Creuset tagine for my birthday. I told my husband that&#8217;s what he got me for my birthday.&#160; LOL.&#160; I&#8217;ve always wanted one ever since we visited Marrakesh years ago and enjoyed an amazing Moroccan meal cooked and served in these clay pots. Although&#160; my tagine is an [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Daring Cooks: STACKED CHICKEN ENCHILADA</title>
		<link>http://www.cafenilson.com/2010/05/daring-cooks-stacked-chicken-enchilada/</link>
		<comments>http://www.cafenilson.com/2010/05/daring-cooks-stacked-chicken-enchilada/#comments</comments>
		<pubDate>Fri, 14 May 2010 15:03:40 +0000</pubDate>
		<dc:creator>virtual chef</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chiles]]></category>
		<category><![CDATA[cinco de mayo]]></category>
		<category><![CDATA[daring cooks]]></category>
		<category><![CDATA[enchilada]]></category>
		<category><![CDATA[green sauce]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://www.cafenilson.com/?p=6147</guid>
		<description><![CDATA[
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile &#38; Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
I prepared these for our Cinco de Mayo party and [...]]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Daring Bakers: TRADITIONAL BRITISH PUDDING</title>
		<link>http://www.cafenilson.com/2010/04/daring-bakers-traditional-british-pudding/</link>
		<comments>http://www.cafenilson.com/2010/04/daring-bakers-traditional-british-pudding/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 17:30:02 +0000</pubDate>
		<dc:creator>virtual chef</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[british food]]></category>
		<category><![CDATA[daring bakers]]></category>
		<category><![CDATA[pudding]]></category>
		<category><![CDATA[spotted dick]]></category>
		<category><![CDATA[steak pie]]></category>

		<guid isPermaLink="false">http://www.cafenilson.com/?p=6115</guid>
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The April 2010 Daring Bakers’ challenge was hosted by Esther of  The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
This was a fun challenge to make! I have used lard in pastry crust before and they really  made a big difference in texture [...]]]></description>
		<wfw:commentRss>http://www.cafenilson.com/2010/04/daring-bakers-traditional-british-pudding/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Daring Cooks: BRUNSWICK STEW</title>
		<link>http://www.cafenilson.com/2010/04/daring-cooks-brunswick-stew/</link>
		<comments>http://www.cafenilson.com/2010/04/daring-cooks-brunswick-stew/#comments</comments>
		<pubDate>Wed, 14 Apr 2010 13:24:51 +0000</pubDate>
		<dc:creator>virtual chef</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[daring cooks]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.cafenilson.com/?p=6081</guid>
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The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.
I&#8217;ve never had this kind of stew. I [...]]]></description>
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		<slash:comments>5</slash:comments>
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