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		<title>Chipotle BBQ sauce</title>
		<link>http://webmztriss.com/recipe/chipotle-bbq-sauce/</link>
		<comments>http://webmztriss.com/recipe/chipotle-bbq-sauce/#comments</comments>
		<pubDate>Thu, 10 Nov 2011 20:16:48 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=842</guid>
		<description><![CDATA[As with many of my recipes this makes a big batch &#8211; about 2 gallons! I make chutneys, sauces, jelllies etc. once a year or so. Then I can them into various size jars; big ones for home, smaller ones to give away. This is a big project between the chopping, cooking and canning, but [...]]]></description>
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		<title>Ten Spice Ribs with Pineapple Glaze</title>
		<link>http://webmztriss.com/recipe/ten-spice-ribs-with-pineapple-glaze/</link>
		<comments>http://webmztriss.com/recipe/ten-spice-ribs-with-pineapple-glaze/#comments</comments>
		<pubDate>Sun, 31 Jul 2011 19:20:17 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=824</guid>
		<description><![CDATA[Strategy: Don&#8217;t be scared by the length of this recipe. Each of the components can be prepared well in advance . At service time, you&#8217;ll only need to to grill and glaze the ribs. Ten spice mix can be prepared way in advance and can be used for other recipes including marinades, grill seasoning and [...]]]></description>
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		<title>Preserved Lemons</title>
		<link>http://webmztriss.com/recipe/preserved-lemons/</link>
		<comments>http://webmztriss.com/recipe/preserved-lemons/#comments</comments>
		<pubDate>Sun, 24 Apr 2011 15:36:01 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=779</guid>
		<description><![CDATA[Preserved or pickled lemons are the essential ingredient for many Moroccan tagines and other ethnic specialties. I use these in sauces, salads, pastas, roasts and vegetables whenever I need an intense lemony flavor. You can buy them at fancy food stores for a pretty penny &#8211; but they are easy to make. The main ingredient [...]]]></description>
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		<title>Turnip + Bacon Soup</title>
		<link>http://webmztriss.com/recipe/turnip-bacon-soup/</link>
		<comments>http://webmztriss.com/recipe/turnip-bacon-soup/#comments</comments>
		<pubDate>Wed, 12 Jan 2011 23:36:19 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=762</guid>
		<description><![CDATA[This soup was inspired by the end of season CSA goodies. I added crispy bacon to ensure Nancy would eat it! Use any variety or mixed varieties of turnips and rutabagas. Yield 1 gallon future soup Ingredients 1/2 pound bacon, cooked crispy and chopped; reserve fat 2 T bacon fat or butter 2 cups leeks, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chorizo-Corn Bread Stuffing</title>
		<link>http://webmztriss.com/food/chorizo-corn-bread-stuffing/</link>
		<comments>http://webmztriss.com/food/chorizo-corn-bread-stuffing/#comments</comments>
		<pubDate>Wed, 29 Dec 2010 18:30:09 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=742</guid>
		<description><![CDATA[I made this for my staff Holiday Party and people ate it up like candy. Part of the reason is that I used store-bought cornbread and it was wicked sweet. If you don&#8217;t like it too sweet, make your own cornbread. I use Gaspar&#8217;s Portuguese chorizo which is readily available at my local Market basket. [...]]]></description>
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		<title>Real Egg Nog</title>
		<link>http://webmztriss.com/food/real-egg-nog/</link>
		<comments>http://webmztriss.com/food/real-egg-nog/#comments</comments>
		<pubDate>Mon, 27 Dec 2010 15:41:07 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=737</guid>
		<description><![CDATA[After 3 or 4 glasses, Nancy finally admitted homemade is better than the &#8220;white trash&#8221; version! Yield = 1 gallon Ingredients: 1 cup sugar 12 eggs, separated ½ t salt 1 quart milk 1 cup brandy 1 cup rum freshly grated nutmeg Method: Make the creme anglaise base: heat the milk in a heavy bottomed [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Oaxacan Chicken in Spicy Fruit Sauce</title>
		<link>http://webmztriss.com/recipe/oaxacan-chicken-in-spicy-fruit-sauce/</link>
		<comments>http://webmztriss.com/recipe/oaxacan-chicken-in-spicy-fruit-sauce/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 13:23:13 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=413</guid>
		<description><![CDATA[Spicy, tangy, and satisfying, this is a great do-ahead (almost) one pot meal. You can make the sauce a few days in advance and add the chicken on the day of service, or even do the whole thing ahead. Use any cut of chicken on the bone. I prefer skinless thighs. Serve with steamed rice [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Please Help! This Cocktail Needs a Name</title>
		<link>http://webmztriss.com/recipe/cider-cocktail/</link>
		<comments>http://webmztriss.com/recipe/cider-cocktail/#comments</comments>
		<pubDate>Thu, 07 Jan 2010 20:45:12 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=298</guid>
		<description><![CDATA[This cocktail is an adaptation of a recipe I found online called Baja Panties. Not only is is an awful name but the cocktail needed a bit of an adjustment too. We are bringing ingredients for this cocktail to Daniel&#8217;s for MLK weekend 2010. here are the nominations for names: spiced manzana cocktail mexican apple [...]]]></description>
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		<title>Masa Dough for Tamales</title>
		<link>http://webmztriss.com/recipe/masa-dough-for-tamales/</link>
		<comments>http://webmztriss.com/recipe/masa-dough-for-tamales/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 00:46:43 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=295</guid>
		<description><![CDATA[yield: makes about 10 large or 20 small tamales This masa dough is the moistest, airiest I&#8217;ve ever tasted. The secret is the creaming of the fats and the addition of fresh corn. I used to use all butter, substituting for the lard traditional recipes call for. But lately, I&#8217;ve been using half lard/half butter. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New England Clam Chowder</title>
		<link>http://webmztriss.com/recipe/new-england-clam-chowder/</link>
		<comments>http://webmztriss.com/recipe/new-england-clam-chowder/#comments</comments>
		<pubDate>Sun, 03 Jan 2010 15:50:50 +0000</pubDate>
		<dc:creator>rst</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://webmztriss.com/?p=291</guid>
		<description><![CDATA[Yield: 1 gallon My first experience with making clam chowder was in the mid-80s at the Coonemessett Inn. The Cooney serves true Yankee cuisine with few twists. This was my third or fourth cooking job and I learned a ton in this production kitchen.  Chef Carl Johnson&#8217;s chowder was quaqhogs, onions, potaotes and salt pork [...]]]></description>
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