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	<title>pleasurecooker.com™ &#187; sautéed</title>
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	<description>the most versatile and abundant ingredient in my kitchen is passion</description>
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		<title>Risotto</title>
		<link>http://pleasurecooker.com/pc/2007/02/risotto/</link>
		<comments>http://pleasurecooker.com/pc/2007/02/risotto/#comments</comments>
		<pubDate>Wed, 21 Feb 2007 20:57:59 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[books]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[sautéed]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2007/02/21/risotto/</guid>
		<description><![CDATA[I absolutely love risotto. I&#8217;ve never tried to make it before. I wanted a delicious side to the Korean BBQ Chicken I made last weekend. I took a nose dive into some of my Italian cookbooks and cruised around the web a little for information on risotto ingredients and preparation techniques. Here&#8217;s what I found [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Jägerschnitzel</title>
		<link>http://pleasurecooker.com/pc/2006/06/jagerschnitzel/</link>
		<comments>http://pleasurecooker.com/pc/2006/06/jagerschnitzel/#comments</comments>
		<pubDate>Tue, 06 Jun 2006 04:49:03 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[beef & veal]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sautéed]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/06/05/jagerschnitzel/</guid>
		<description><![CDATA[Probably the most prominent dishes in German cuisine is the schnitzel. I lived in Germany for four years and I can tell you there isn&#8217;t much to choose from when it comes to good German cooking. However, what they do well, they do REAL well. I ate schnitzel every chance I got. There are three [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Chicken Ernesto</title>
		<link>http://pleasurecooker.com/pc/2006/05/chicken-ernesto/</link>
		<comments>http://pleasurecooker.com/pc/2006/05/chicken-ernesto/#comments</comments>
		<pubDate>Wed, 24 May 2006 19:34:40 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[sautéed]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/05/24/chicken-ernesto/</guid>
		<description><![CDATA[I lived off 29th Ave &#38; Clement Street in San Francisco for three or so years. On the stretch of Clement between 26th &#38; 22nd Aves reside some of San Francisco&#8217;s best neighborhood restaurants. Ernesto&#8217;s was one of my favorites. Everything I ever ate there was outstanding. Baked stuffed clams and sautéed calamari are excellent [...]]]></description>
		<wfw:commentRss>http://pleasurecooker.com/pc/2006/05/chicken-ernesto/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Jambon à la crème de Saulieu</title>
		<link>http://pleasurecooker.com/pc/2006/04/129/</link>
		<comments>http://pleasurecooker.com/pc/2006/04/129/#comments</comments>
		<pubDate>Tue, 18 Apr 2006 05:44:40 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sautéed]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/04/18/129/</guid>
		<description><![CDATA[Ham in a rich cream sauce &#8211; a French thing &#8230; Alright, here&#8217;s something I think you&#8217;ll like. What are you supposed to do with the extra tonnage of ham you may or not have left over from Easter? My father bought a French cookbook while we lived in Europe. I loved the stuff he [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Chicken Broccoli Rotini</title>
		<link>http://pleasurecooker.com/pc/2006/03/chicken-broccoli-rotini/</link>
		<comments>http://pleasurecooker.com/pc/2006/03/chicken-broccoli-rotini/#comments</comments>
		<pubDate>Thu, 30 Mar 2006 03:16:40 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[sautéed]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/03/29/chicken-broccoli-rotini/</guid>
		<description><![CDATA[I was asked by a lady friend if I had a good, light recipe for some sort of chicken-broccoli-ziti dish. One without a cream sauce. I promptly replied, &#8220;No, but for you and only you, I&#8217;ll go into the lab (my kitchen) and invent one!&#8221; Here&#8217;s what happened &#8230; Over a week&#8217;s time I consulted [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Sautéed Zucchini</title>
		<link>http://pleasurecooker.com/pc/2006/03/sauteed-zucchini/</link>
		<comments>http://pleasurecooker.com/pc/2006/03/sauteed-zucchini/#comments</comments>
		<pubDate>Wed, 08 Mar 2006 18:14:30 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[sautéed]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/03/07/sauteed-zucchini/</guid>
		<description><![CDATA[This is a quick and easy Italian vegetable side dish that can be served with a weeknight family meal as well as a fancy-schmancy dinner. This recipe also works well with yellow squash. The pictures below aren&#8217;t of a full pound of zucchini, by the way. 1 pound medium zucchini ¼ cup all-purpose flour 1 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Red Wine Sautéed Filet Mignon</title>
		<link>http://pleasurecooker.com/pc/2006/03/red-wine-sauteed-filet-mignon/</link>
		<comments>http://pleasurecooker.com/pc/2006/03/red-wine-sauteed-filet-mignon/#comments</comments>
		<pubDate>Wed, 08 Mar 2006 16:53:36 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[beef & veal]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[sautéed]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/03/08/red-wine-sauteed-filet-mignon/</guid>
		<description><![CDATA[I love red wine. I love filet Mignon. I love filet Mignon in red wine. Makes sense doesn&#8217;t it? This recipe is as simple as it is delicious. Have a crack at it and let me know what you think. 1½ pounds of filet Mignon, about 1&#8243; thick 1 oz salt pork, chopped fine 2 [...]]]></description>
		<wfw:commentRss>http://pleasurecooker.com/pc/2006/03/red-wine-sauteed-filet-mignon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Breast of Chicken Oreganato</title>
		<link>http://pleasurecooker.com/pc/2006/03/breast-of-chicken-oreganato/</link>
		<comments>http://pleasurecooker.com/pc/2006/03/breast-of-chicken-oreganato/#comments</comments>
		<pubDate>Wed, 08 Mar 2006 16:47:34 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[sautéed]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/03/08/breast-of-chicken-oreganato/</guid>
		<description><![CDATA[I love sautÃ©eing just about anything.Â  This Italian variation of sautÃ©ed chicken it fairly simple considering all the ingredients it includes. 4 Chicken breasts halves, on the bone and fat trimmed 6 Tablespoons butter, melted Â¼ cup all-purpose flour 2 tablespoons extra-virgin olive oil 1 oz salt pork, diced 1 medium onion, peeled and sliced [...]]]></description>
		<wfw:commentRss>http://pleasurecooker.com/pc/2006/03/breast-of-chicken-oreganato/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>French Mushroom Sauté</title>
		<link>http://pleasurecooker.com/pc/2006/03/french-mushroom-saute/</link>
		<comments>http://pleasurecooker.com/pc/2006/03/french-mushroom-saute/#comments</comments>
		<pubDate>Wed, 08 Mar 2006 14:05:01 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[sautéed]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/03/08/french-mushroom-saute/</guid>
		<description><![CDATA[The French definitely got this one right. ½ cup (packed) fresh Italian parsley leaves 3 garlic cloves 5 tablespoons extra-virgin olive oil 2 tablespoons dry white wine ½ teaspoon coarse sea salt 2 pounds assorted fresh white mushrooms, stemmed &#38; sliced (larger mushrooms quartered, medium mushrooms halved) 1 tablespoon fresh lemon juice Freshly ground black [...]]]></description>
		<wfw:commentRss>http://pleasurecooker.com/pc/2006/03/french-mushroom-saute/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pommes Lyonnaises</title>
		<link>http://pleasurecooker.com/pc/2006/03/pommes-lyonnaises/</link>
		<comments>http://pleasurecooker.com/pc/2006/03/pommes-lyonnaises/#comments</comments>
		<pubDate>Wed, 08 Mar 2006 11:26:46 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[sautéed]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://pleasurecooker.com/pc/2006/03/08/pommes-lyonnaises/</guid>
		<description><![CDATA[Lyonnaise Potatoes 2 pounds potatoes, peeled and diced 5 oz butter 4 medium white onions, finely sliced Salt &#38; freshly ground black pepper Italian flat leaf parsley, finely chopped Melt 3 ounces of the butter in a heavy skillet.  Add the potatoes and fry them over medium heat, turning them regularly until they are golden [...]]]></description>
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		<slash:comments>0</slash:comments>
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