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	<title>Taste Of Home Recipes</title>
	<link>http://www.taste-of-home-recipes.com</link>
	<description>Home recipes and healthy eating</description>
	<lastBuildDate>Sun, 25 Oct 2009 21:26:28 +0000</lastBuildDate>
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	<language>en</language>
	
	<item>
		<title>How To Present Dishes</title>
		<description><![CDATA[The look of the meal counts as much as the taste. You owe it to yourself to present food looking fresh and inviting.
Keep the garnish on dishes to a minimum; many dishes don&#8217;t need any at all if there are pretty accompaniments.
Cold roast meats sliced wafer thin will look more appetizing if rolled, folded or [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/special-occasions/how-to-present-dishes.html</link>
			</item>
	<item>
		<title>Timing For Preparing A Meal</title>
		<description><![CDATA[If you calculate the timing of each dish, you&#8217;ll know just when to start each dish in relation to the others, and you&#8217;ll finish with everything ready together. Note down timing beside the recipe.
A cooked main dish that is cold from the refrigerator will take 20-30 minutes longer to heat up than one at room [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/special-occasions/timing-for-preparing-a-meal.html</link>
			</item>
	<item>
		<title>How To Cook Desserts</title>
		<description><![CDATA[Very filling or rich meats need only a simple dessert. But luxurious desserts can be an impressive finish to a meal and many benefit by being made in advance; some only need last minute assembling.
Any fruit compote or cooked fruit mixture will taste better after 24 hours. No need to refrigerate.
A dessert cake soaked in [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/special-occasions/how-to-cook-desserts.html</link>
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	<item>
		<title>How To Cook Vegetables</title>
		<description><![CDATA[Plain cooked vegetables should be served as soon as they are cooked. But if you like everything to be ready beforehand there are ways to get round it.
A ragout of vegetables, which requires slow cooking, such as a mixture of aubergines and tomatoes or red cabbage with apple is a good idea.
Bake or braise vegetables [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/special-occasions/how-to-cook-vegetables.html</link>
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	<item>
		<title>First Course</title>
		<description><![CDATA[I like to keep first courses simple if my main course involves a lot of work. On the other hand, I go for something a little elaborate if I&#8217;m serving simple grilled or roast dishes. Many first courses can be prepared in advance.
Don&#8217;t hesitate to buy in a first course if that helps. Smoked fish [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/special-occasions/first-course.html</link>
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	<item>
		<title>How To Plan A Better Menu</title>
		<description><![CDATA[- A good menu has the right balance, not too many rich foods or too many bland foods. Dishes should include contrasts of colour, flavour and texture.
- Plan a party menu based on dishes you know the ones you cook well are the ones to choose.
- Consider dishes in relation to each other so you [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/candies/how-to-plan-a-better-menu.html</link>
			</item>
	<item>
		<title>Praline</title>
		<description><![CDATA[Makes 8 oz (225g)
4 oz (100g) granulated sugar
4 oz (100g) almonds in skins
Put the sugar and almonds into a heavy-based saucepan or frying pan and cook over moderate heat, stirring all the time, until the mixture is golden brown and the nuts are glazed. Quickly pour mixture on to an oiled baking tray and leave [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/candies/praline.html</link>
			</item>
	<item>
		<title>Sugared Walnuts</title>
		<description><![CDATA[Makes 8 oz (225g)
8 oz (225g) walnut halves
8 oz (225g) granulated sugar
finely grated rind and juice of 1 orange
Grease a small cake tin or large plate. Spread the walnuts on a baking tray and place in the centre of an oven heated to 350°F (180°C) or Gas no. 4 for about 5 minutes until walnuts [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/candies/sugared-walnuts.html</link>
			</item>
	<item>
		<title>Peppermint Creams</title>
		<description><![CDATA[Makes 48
1 lb (450g) icing sugar
1/2 level teaspoon cream of tartar 1 egg white
few drops of oil of peppermint or 1
teaspoon peppermint essence
few drops of green food colouring
(optional)
This is an uncooked fondant. Sift the icing sugar and cream of tartar on to a work surface. In a mixing bowl, break up the egg white with [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/candies/peppermint-creams.html</link>
			</item>
	<item>
		<title>Orange And Lemon Sugars</title>
		<description><![CDATA[Orange and lemon flavoured sugars can be used in place of ordinary sugar to give a zesty fruit flavour to dishes. Grate the rind of 1 orange or lemon on the finest possible grater and mix with castor sugar, allowing 4 oz (100g) sugar per 1 orange or lemon. Using a wooden spoon, work the [...]]]></description>
		<link>http://www.taste-of-home-recipes.com/candies/orange-and-lemon-sugars.html</link>
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