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	<title>Yelda&#039;s Kitchen &#187; Pasta</title>
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	<link>http://yelda.remgo.com</link>
	<description>Recipes from Yelda&#039;s kitchen</description>
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		<title>Honeycomb Canneloni</title>
		<link>http://yelda.remgo.com/honeycomb-canneloni/</link>
		<comments>http://yelda.remgo.com/honeycomb-canneloni/#comments</comments>
		<pubDate>Thu, 06 Dec 2007 02:14:13 +0000</pubDate>
		<dc:creator>yelda</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://yelda.remgo.com/?p=142</guid>
		<description><![CDATA[This is more then just a pasta! The mushroom mixed with spinach, mixed with sour cream, mixed with basil&#8230; Yummmmy. I made a pot of mushroom ragu, and keep the rest in the fridge for further use! Spinach mixture 400g fresh spinach, washed very well and stems discarded Nutmeg for grating Olive oil Roughly chop [...]


Related posts:<ol><li><a href='http://yelda.remgo.com/spinach-dip/' rel='bookmark' title='Permanent Link: Spinach Dip'>Spinach Dip</a></li>
<li><a href='http://yelda.remgo.com/pasta-puttanesca/' rel='bookmark' title='Permanent Link: Pasta Puttanesca'>Pasta Puttanesca</a></li>
<li><a href='http://yelda.remgo.com/lasagna-rolls/' rel='bookmark' title='Permanent Link: Lasagna Rolls'>Lasagna Rolls</a></li>
</ol>]]></description>
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		</item>
		<item>
		<title>Chicken Cacciatore</title>
		<link>http://yelda.remgo.com/chicken-cacciatore/</link>
		<comments>http://yelda.remgo.com/chicken-cacciatore/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 20:46:49 +0000</pubDate>
		<dc:creator>yelda</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[italian cuisine]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.remgo.com/yemek1/?p=51</guid>
		<description><![CDATA[It is a delicious Italian dish. All the flavors mix together. Serve chicken cacciatore with spaghetti or other pasta. 4 skinless chicken breast halves on the bone, about 2 pounds Salt and freshly ground black pepper 2 teaspoons olive oil 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced 1/2 pound white mushrooms, [...]


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<li><a href='http://yelda.remgo.com/stir-fry-with-chicken/' rel='bookmark' title='Permanent Link: Stir Fry with Chicken'>Stir Fry with Chicken</a></li>
<li><a href='http://yelda.remgo.com/creamy-boscaiola/' rel='bookmark' title='Permanent Link: Creamy Boscaiola'>Creamy Boscaiola</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta with Pesto</title>
		<link>http://yelda.remgo.com/pasta-with-pesto/</link>
		<comments>http://yelda.remgo.com/pasta-with-pesto/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 20:32:21 +0000</pubDate>
		<dc:creator>yelda</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[italian cuisine]]></category>
		<category><![CDATA[pesto]]></category>

		<guid isPermaLink="false">http://www.remgo.com/yemek1/?p=39</guid>
		<description><![CDATA[I love the taste and smell of basil. I used my home-made pesto for this recipe. It makes an ordinary pasta dish extraordinary and tasty. 1 bag of pasta (your choice) 1 tablespoon extra-virgin olive oil Salt Bring a large pot of salted water to a boil for the pasta. Add some olive oil, so [...]


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<li><a href='http://yelda.remgo.com/fresh-basil-pesto/' rel='bookmark' title='Permanent Link: Fresh Basil Pesto'>Fresh Basil Pesto</a></li>
<li><a href='http://yelda.remgo.com/pasta-puttanesca/' rel='bookmark' title='Permanent Link: Pasta Puttanesca'>Pasta Puttanesca</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta Puttanesca</title>
		<link>http://yelda.remgo.com/pasta-puttanesca/</link>
		<comments>http://yelda.remgo.com/pasta-puttanesca/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 20:31:12 +0000</pubDate>
		<dc:creator>yelda</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[arugula]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[italian cuisine]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[parsley. caper]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://www.remgo.com/yemek1/?p=38</guid>
		<description><![CDATA[&#8220;The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning &#8220;Pasta in the way a whore would make it&#8221;. The reason why the dish gained such a name is debated.&#8221; www.wikipedia.org 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1/3 cup chopped [...]


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<li><a href='http://yelda.remgo.com/pasta-primavera/' rel='bookmark' title='Permanent Link: Pasta Primavera'>Pasta Primavera</a></li>
<li><a href='http://yelda.remgo.com/creamy-boscaiola/' rel='bookmark' title='Permanent Link: Creamy Boscaiola'>Creamy Boscaiola</a></li>
</ol>]]></description>
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		</item>
		<item>
		<title>Pasta Primavera</title>
		<link>http://yelda.remgo.com/pasta-primavera/</link>
		<comments>http://yelda.remgo.com/pasta-primavera/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 20:28:33 +0000</pubDate>
		<dc:creator>yelda</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[italian cuisine]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://www.remgo.com/yemek1/?p=36</guid>
		<description><![CDATA[The word &#8220;primavera&#8221; means &#8220;spring&#8221; in Italian and whenever spring comes around good cooks, in Italy and elsewhere, look for fresh produce to place on the table. 3 carrots, peeled and cut into thin strips 2 medium zucchini or 1 large zucchini, cut into thin strips 2 yellow squash, cut into thin strips 1 onion, [...]


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</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Creamy Boscaiola</title>
		<link>http://yelda.remgo.com/creamy-boscaiola/</link>
		<comments>http://yelda.remgo.com/creamy-boscaiola/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 20:27:51 +0000</pubDate>
		<dc:creator>yelda</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[green onion]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[italian cuisine]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[parsley]]></category>

		<guid isPermaLink="false">http://www.remgo.com/yemek1/?p=35</guid>
		<description><![CDATA[&#8220;Boscaiola&#8221; means woodcutter &#8211; collecting mushrooms is part of the woodcutter&#8217;s heritage. It is creamy, and rich. 500 gr pasta 1 tablespoon oil 2 chicken breast, cut into cubes 200 gr button mushrooms, sliced 2 1/2 cups cream 2 spring onion, sliced 1 tablespoon chopped fresh parsley 3 cloves garlic (optional) Cook the pasta in [...]


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<li><a href='http://yelda.remgo.com/zucchini-mousakka/' rel='bookmark' title='Permanent Link: Zucchini Mousakka'>Zucchini Mousakka</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bechamel Sauce</title>
		<link>http://yelda.remgo.com/bechamel-sauce/</link>
		<comments>http://yelda.remgo.com/bechamel-sauce/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 20:24:34 +0000</pubDate>
		<dc:creator>yelda</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[bechamel]]></category>
		<category><![CDATA[french cuisine]]></category>
		<category><![CDATA[milk]]></category>

		<guid isPermaLink="false">http://www.remgo.com/yemek1/?p=34</guid>
		<description><![CDATA[This basic sauce is; one of the mother sauces of French cuisine. You better learn how to prepare it. A lot of recipes uses this sauce. 2 tablespoons unsalted butter 4 teaspoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch ground nutmeg Melt the butter in a [...]


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</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lasagna Rolls</title>
		<link>http://yelda.remgo.com/lasagna-rolls/</link>
		<comments>http://yelda.remgo.com/lasagna-rolls/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 20:23:11 +0000</pubDate>
		<dc:creator>yelda</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[italian cuisine]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[mozarella]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[ricotta cheese]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://www.remgo.com/yemek1/?p=33</guid>
		<description><![CDATA[Make extra lasagna rolls and keep it in your freezer. When you are ready to eat, move it from the freezer, leave it at room temperature for about an hour. Add the sauce, and cook it&#8230; 1 (15-ounce) container whole milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 cup plus [...]


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</ol>]]></description>
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