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<title>Donne Tempo Food Recipes</title><link>http://www.donnetempo.com/index.html</link><description>The latest food recipes from Donne Tempo</description><dc:language>en</dc:language><dc:creator></dc:creator><dc:rights>Copyright 2008 Donne Tempo</dc:rights><dc:date>2008-09-21T17:18:47-04:00</dc:date><admin:generatorAgent rdf:resource="http://www.realmacsoftware.com/" />
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<lastBuildDate>Sun, 21 Sep 2008 17:28:51 -0400</lastBuildDate><item><title>Brownie Cheesecake</title><dc:creator></dc:creator><category>Deserts</category><dc:date>2008-09-21T17:18:47-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/brownie-cheesecake.php#unique-entry-id-14</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/brownie-cheesecake.php#unique-entry-id-14</guid><content:encoded><![CDATA[Brownies 2 cups sugar 1 1/4 cups all-purpose flour 2/3 cup cocoa powder 1 1/2 teaspoons salt 1/2 teaspoon baking powder 5 eggs 2 sticks butter, melted 1/2 cup semi-sweet chocolate chips]]></content:encoded></item><item><title>Maple-Glazed Chicken with Cranberry Arugula Rice</title><dc:creator></dc:creator><category>Entrees</category><dc:date>2008-09-21T16:56:30-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/maple-glazed-chicken-cranberry-arugula-rice.php#unique-entry-id-13</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/maple-glazed-chicken-cranberry-arugula-rice.php#unique-entry-id-13</guid><content:encoded><![CDATA[3 tablespoons butter 1/4 cup maple syrup 1/2 cup dried cranberries 2 cups grilled sliced chicken breast 1/2 teaspoon salt 1/2 teaspoon pepper 3 cups cooked medium or long grain brown rice 1 6-ounce package, about 5-6 cups, fresh baby arugula* 1/2 cup crumbled Gorgonzola cheese]]></content:encoded></item><item><title>Citricos Onion Tart</title><dc:creator></dc:creator><category>Appetizers</category><dc:date>2008-09-21T16:35:41-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/citricos-onion-tart.php#unique-entry-id-12</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/citricos-onion-tart.php#unique-entry-id-12</guid><content:encoded><![CDATA[2 tablespoons olive oil 1 large onion, halved and thinly sliced 1 bay leaf 2 eggs 2 tablespoons heavy cream 2 tablespoons milk 1 clove garlic, minced Coarse salt, white pepper, to taste 1 package refrigerated pie dough 1/2 cup crumbled blue cheese 4 3 1/2- inch tart pans (for individual tarts)]]></content:encoded></item><item><title>Artist Point Berry Cobbler</title><dc:creator></dc:creator><category>Deserts</category><dc:date>2008-09-21T16:14:55-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/artist-point-berry-cobbler.php#unique-entry-id-11</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/artist-point-berry-cobbler.php#unique-entry-id-11</guid><content:encoded><![CDATA[1&frac12; cups all-purpose flour &frac12; cup granulated sugar 2 teaspoons baking powder &frac12; teaspoon salt &frac12; cup (1 stick) plus 2 tablespoons cold butter, cut into small pieces 1 large egg 1 cup heavy cream 12 ounces fresh blueberries 2 tablespoons light brown sugar 1/2 pint each fresh raspberries and blackberries, and 8 strawberries, for garnish]]></content:encoded></item><item><title>Yorktowne Hotel - Commonwealth Room Tomato Bisque </title><dc:creator></dc:creator><category>Soups</category><dc:date>2008-09-11T00:16:07-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/yorktowne-hotel-soup-tomato-bisque.php#unique-entry-id-10</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/yorktowne-hotel-soup-tomato-bisque.php#unique-entry-id-10</guid><content:encoded><![CDATA[Per serving (excluding any unknown items): 534.8 Calories; 41.5g Fat (68.4% calories from fat); 7.9g Protein; 35.2g Carbohydrate; 145mg Cholesterol; 119mg Sodium.]]></content:encoded></item><item><title>Tomato-Orange Risotto with Jumbo Shrimp</title><dc:creator></dc:creator><category>Entrees</category><dc:date>2008-09-10T10:31:57-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/food-risotto-chef-raymond-arpke.php#unique-entry-id-9</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/food-risotto-chef-raymond-arpke.php#unique-entry-id-9</guid><content:encoded><![CDATA[Butter, soft 4 Scallions, sliced on a bias (reserve some greens for garnish) 3 Cups shrimp or fish stock, hot (stock recipe included) 1 &frac12; Cups orange juice, hot 1 Cup heavy cream, hot 2 Cups tomato, finely diced 24 Jumbo shrimp, peeled & deveined 2 Oranges, peeled & sectioned Zest from 2 oranges 2 Bay leaves 1/8 tsp.]]></content:encoded></item><item><title>Yortowne Hotel - Commonwealth Room Panko Crusted Crabcakes</title><dc:creator></dc:creator><category>Entrees</category><dc:date>2008-08-28T22:59:47-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/food-panko-crusted-crabcakes.php#unique-entry-id-8</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/food-panko-crusted-crabcakes.php#unique-entry-id-8</guid><content:encoded><![CDATA[Crabcakes are an Eastern Seaboard/Mid-Atlantic States staple and Chef Pawlowski adds a satisfying crunch and texture to his with the Japanese Bread Crumbs called Panko which are easily available at most supermarkets.]]></content:encoded></item><item><title>Florida Trio with a Roasted Garlic&#x2c; Red Pepper Coulis</title><dc:creator></dc:creator><category>Entrees</category><dc:date>2008-07-23T22:03:49-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/food-florida-trio.php#unique-entry-id-7</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/food-florida-trio.php#unique-entry-id-7</guid><content:encoded><![CDATA[So, grill it, blacken in, baste it and top it off with a sauce made from fresh-from-the-farm produce and your guests will delight in this fresh, flavorful summertime dish.]]></content:encoded></item><item><title>Italian Strawberry Shortcake</title><dc:creator></dc:creator><category>Deserts</category><dc:date>2008-07-12T19:01:55-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/food-italian-strawberry-shortcake.php#unique-entry-id-6</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/food-italian-strawberry-shortcake.php#unique-entry-id-6</guid><content:encoded><![CDATA[Dice up a pint of local strawberries and add 2 Tablespoons of powdered sugar Serve the cake warm overtop of the cool rice pudding and garnish with strawberries]]></content:encoded></item><item><title>Marinated Lamb Chops with Mixed Vegetable Salad and Crumbled Feta&#xd;</title><dc:creator></dc:creator><category>Entrees</category><dc:date>2008-07-11T20:12:19-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/food-marinated-lamb-chops-crumbled-feta.php#unique-entry-id-5</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/food-marinated-lamb-chops-crumbled-feta.php#unique-entry-id-5</guid><content:encoded><![CDATA[Marinated Lamb Chops with Mixed Vegetable Salad and Crumbled Feta Marinated Lamb Chops Lamb Racks 3 (24 chops for 8 servings total) For the Lamb Herb Infused Olive Oil Kosher Salt 2 tsp French the lamb racks to the eye of the lamb and portion the racks into single cut, or lollipop, chops.]]></content:encoded></item><item><title>A supreme goat cheese salad</title><dc:creator></dc:creator><category>Salads</category><dc:date>2008-06-21T18:34:42-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/food-goat-cheese-salad.php#unique-entry-id-4</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/food-goat-cheese-salad.php#unique-entry-id-4</guid><content:encoded><![CDATA[Ingredients: 2 1/2 cups pecan halves 1 Teaspoon vanilla extract 2 Egg Whites, Whipped with Vanilla Extract 1 cup granulated sugar 1 teaspoon cinnamon 1 teaspoon Cayenne pepper/ 3/4 teaspoon salt Coat pecans with whipped egg white and vanilla and let drain till moist, but not drippy wet.]]></content:encoded></item><item><title>Day Boat Black Grouper</title><dc:creator></dc:creator><category>Entrees</category><dc:date>2008-06-05T22:48:52-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/recipe-day-boat-black-grouper.php#unique-entry-id-3</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/recipe-day-boat-black-grouper.php#unique-entry-id-3</guid><content:encoded><![CDATA[Mushrooms water Water, enough to cover 1 gallon mushroom scraps 2 ounces onion, sliced 1 celery stalk, sliced 1 leek 1 tablespoon garlic, chopped 2 sprigs parsley 2 sprigs chives Salt and pepper, to taste]]></content:encoded></item><item><title>Two Rim Grilled Jumbo Shrimp with Asian Slaw and Chimichurri</title><dc:creator></dc:creator><category>Entrees</category><dc:date>2008-05-24T20:29:50-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/recipe-two-rimmed-grilled-shrimp.php#unique-entry-id-2</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/recipe-two-rimmed-grilled-shrimp.php#unique-entry-id-2</guid><content:encoded><![CDATA[Chimichurri 15 sprigs curly-leaf parsley, finely chopped 4 sprigs of mint, finely chopped 1 clove of garlic, minced 2 tbsp rice wine vinegar 1 tbsp granulated sugar 8 oz blended oil [80% olive, 20% canola] Salt and pepper to taste.]]></content:encoded></item><item><title>Crispy Soft Shells with Mango Ketchup &#x26; Mardi Gras Slaw</title><dc:creator></dc:creator><category>Entrees</category><dc:date>2008-05-24T17:50:18-04:00</dc:date><link>http://www.donnetempo.com/foodspirit/foodrecipes/files/recipe-crispy-soft-shells.php#unique-entry-id-0</link><guid isPermaLink="true">http://www.donnetempo.com/foodspirit/foodrecipes/files/recipe-crispy-soft-shells.php#unique-entry-id-0</guid><content:encoded><![CDATA[<div align="center"></div> CRISPY SOFT SHELLS WITH MANGO KETCHUP AND MARDI GRAS SLAW For the Crabs: 2 large or 3 small crabs, gutted, lungs remove, sex organ removed soaked in buttermilk For the Mango Ketchup: 1 1/2 Teaspoons Saffron &frac12; C Yellow Onion Cut Up &frac14; Teaspoon Nutmeg &frac12; Teaspoon Cinnamon &frac14; Teaspoon Curry Powder &frac12; oz Ginger Fresh peeled &frac34; C Champagne Vinegar 1 Tablespoon Cornstarch 1 Bay Leaves 1 Teaspoons White Pepper 3 Mangos Peeled and cut up &frac12; cup packed Brown Sugar &frac12; Cup Honey]]></content:encoded></item></channel>
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