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	<title>five olives</title>
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	<link>http://fiveolives.com</link>
	<description>gourmet food, real recipes, real stories</description>
	<pubDate>Tue, 02 Sep 2008 22:35:25 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>Tiramisu</title>
		<link>http://fiveolives.com/2008/07/28/tiramisu/</link>
		<comments>http://fiveolives.com/2008/07/28/tiramisu/#comments</comments>
		<pubDate>Mon, 28 Jul 2008 19:20:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[Easy Italian]]></category>

		<category><![CDATA[tiramisu]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=117</guid>
		<description><![CDATA[


Tiramisu  includes Mascarpone cheese, raw eggs, sugar, coffee, ladyfingers, liquor and cocoa. Heavy cream may be used instead of Mascarpone cheese. This desert is very rich and melt in the mouth and has a fancy taste.  The cake is perfect for a special occasion instead of traditional cake. You will be surprised how [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/28/tiramisu/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Rolled with Ham and Tomatoes</title>
		<link>http://fiveolives.com/2008/07/25/zucchini-rolled-with-ham-and-tomatoes/</link>
		<comments>http://fiveolives.com/2008/07/25/zucchini-rolled-with-ham-and-tomatoes/#comments</comments>
		<pubDate>Fri, 25 Jul 2008 22:16:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Uncategorized]]></category>

		<category><![CDATA[filled zucchini]]></category>

		<category><![CDATA[ham]]></category>

		<category><![CDATA[tomatoes]]></category>

		<category><![CDATA[zucchini]]></category>

		<category><![CDATA[zucchini rolls]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=275</guid>
		<description><![CDATA[

What we need:



3-4 zucchini
2-3 tomatoes
ham
mayonnaise
dill weed






Cooking Instructions:



Cut zucchini into 1/4-inch-thick slices.
 Sprinkle zucchini slices with salt; place on layers of paper towels, 
and let stand 30 minutes. Rinse and pat dry. Dredge zucchini peaces in flour.








In a large frying pan heat oil. Fry zucchini on both sides until golden. Cool.








Cut ham and tomato in halves.








Spread [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/25/zucchini-rolled-with-ham-and-tomatoes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pineapple Upside-Down Cake</title>
		<link>http://fiveolives.com/2008/07/23/pineapple-upside-down-cake/</link>
		<comments>http://fiveolives.com/2008/07/23/pineapple-upside-down-cake/#comments</comments>
		<pubDate>Wed, 23 Jul 2008 21:35:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<category><![CDATA[cake]]></category>

		<category><![CDATA[maraschino cherries]]></category>

		<category><![CDATA[pineapple]]></category>

		<category><![CDATA[upside-down cake]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=258</guid>
		<description><![CDATA[

What we need:



2 tablespoons butter
1 can sliced pineapples
1/2 cup brown sugar
maraschino cherries
1 package yellow cake mix






Cooking Instructions:



Heat butter in a glass baking dish.
Drain pineapple, keep the juice.
Blend together butter and brown sugar, spread evenly in the bottom of the pan, arrange pineapples and maraschino cherries.












Prepare cake mix, substituting the reserved pineapple juice for water. Pour [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/23/pineapple-upside-down-cake/feed/</wfw:commentRss>
		</item>
		<item>
		<title>About Corn</title>
		<link>http://fiveolives.com/2008/07/20/about-corn/</link>
		<comments>http://fiveolives.com/2008/07/20/about-corn/#comments</comments>
		<pubDate>Sun, 20 Jul 2008 21:10:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Helpful tips]]></category>

		<category><![CDATA[corn]]></category>

		<category><![CDATA[how to cook corn]]></category>

		<category><![CDATA[varieties of corn]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=257</guid>
		<description><![CDATA[Do you know that your bacon and egg breakfast, glass of milk at lunch, or hamburger for supper were all produced with U.S. corn? Corn is a major component in many food items like cereals, peanut butter, snack foods and soft drinks. There are two the most popular variety of corn today-white and yellow corn. [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/20/about-corn/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Low-Calorie Sauces</title>
		<link>http://fiveolives.com/2008/07/18/low-calorie-sauces/</link>
		<comments>http://fiveolives.com/2008/07/18/low-calorie-sauces/#comments</comments>
		<pubDate>Fri, 18 Jul 2008 20:28:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Helpful tips]]></category>

		<category><![CDATA[low-calorie sauce]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=242</guid>
		<description><![CDATA[Most sauces use a high-calorie base of butter, cream and meat fat. But if you are dieting and want to reduce calories, it is easy to converted those sauces into low-calorie ones. Add wine, or sherry to accentuate the flavor of the dish, or simply choose a different cooking method.

Wine sauce
Heat a small amount of [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/18/low-calorie-sauces/feed/</wfw:commentRss>
		</item>
		<item>
		<title>STIR-FRYING TECHNIQUES</title>
		<link>http://fiveolives.com/2008/07/17/stir-frying-techniques/</link>
		<comments>http://fiveolives.com/2008/07/17/stir-frying-techniques/#comments</comments>
		<pubDate>Thu, 17 Jul 2008 20:02:11 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Helpful tips]]></category>

		<category><![CDATA[stir frying]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=241</guid>
		<description><![CDATA[Stir-frying brings out the full flavor of a saute without the high calories of other frying methods. Less oil is needed due to quick cooking. Stir-frying is usually done at high heat in a wok, because it conducts heat quickly and evenly along all surfaces. Well-seasoned woks require only a little oil to prevent food [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/17/stir-frying-techniques/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cutting Fish Fillets and Steaks</title>
		<link>http://fiveolives.com/2008/07/16/cutting-fish-fillets-and-steaks/</link>
		<comments>http://fiveolives.com/2008/07/16/cutting-fish-fillets-and-steaks/#comments</comments>
		<pubDate>Wed, 16 Jul 2008 19:27:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Helpful tips]]></category>

		<category><![CDATA[Seafood]]></category>

		<category><![CDATA[Cutting Fish Fillets and Steaks]]></category>

		<category><![CDATA[fillets]]></category>

		<category><![CDATA[steaks]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=240</guid>
		<description><![CDATA[The most important fact in choosing fish is freshness. A fresh fish will not smell fishy; a fishy smell means improper handling. A fresh fish has a mild odor, firm flesh, clear eyes, pink gills and shiny scales.  When you buy steak or fillets look for flesh that is not yellow and brown around [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/16/cutting-fish-fillets-and-steaks/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Vegetables</title>
		<link>http://fiveolives.com/2008/07/15/vegetables/</link>
		<comments>http://fiveolives.com/2008/07/15/vegetables/#comments</comments>
		<pubDate>Tue, 15 Jul 2008 20:50:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Helpful tips]]></category>

		<category><![CDATA[about vegetables]]></category>

		<category><![CDATA[baby carrots]]></category>

		<category><![CDATA[cabage]]></category>

		<category><![CDATA[cauliflower]]></category>

		<category><![CDATA[cherry tomatoes]]></category>

		<category><![CDATA[cook vegetables]]></category>

		<category><![CDATA[green beans]]></category>

		<category><![CDATA[green peppers]]></category>

		<category><![CDATA[how to cook vegetables]]></category>

		<category><![CDATA[mushrooms]]></category>

		<category><![CDATA[radish]]></category>

		<category><![CDATA[raw vegetables]]></category>

		<category><![CDATA[stir frying]]></category>

		<category><![CDATA[turnip]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=239</guid>
		<description><![CDATA[ When you are cooking every day you might run out of interesting recipes. These days markets offer a huge variety of vegetables. Among them are vegetables that you have never tried or considered to try. Sometimes I want to eat something new but have no ideas how to cook it, or serve it, or [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/15/vegetables/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Green Vegetable Cream Soup</title>
		<link>http://fiveolives.com/2008/07/14/green-vegetable-cream-soup/</link>
		<comments>http://fiveolives.com/2008/07/14/green-vegetable-cream-soup/#comments</comments>
		<pubDate>Mon, 14 Jul 2008 20:44:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Soups and Stews]]></category>

		<category><![CDATA[chicken broth]]></category>

		<category><![CDATA[leeks]]></category>

		<category><![CDATA[peas]]></category>

		<category><![CDATA[potatoes]]></category>

		<category><![CDATA[sour cream]]></category>

		<category><![CDATA[watercress]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=238</guid>
		<description><![CDATA[

2 bunches leeks      
3 tablespoons butter or margarine
2 small potatoes peeled and diced 
2 cans regular chicken broth 
1 cup frozen peas thawed
1/2  cup chopped watercress leaves
1/3  cup sour cream
Salt and pepper






Cooking Instructions:



Trim and clean leeks. 
In a saucepan melt the butter over medium heat; add leeks and [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/14/green-vegetable-cream-soup/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Crepes With Vegetable Filling</title>
		<link>http://fiveolives.com/2008/07/11/crepes-with-vegetable-filling/</link>
		<comments>http://fiveolives.com/2008/07/11/crepes-with-vegetable-filling/#comments</comments>
		<pubDate>Fri, 11 Jul 2008 19:50:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Main Course]]></category>

		<category><![CDATA[basil]]></category>

		<category><![CDATA[crepes]]></category>

		<category><![CDATA[eggplant]]></category>

		<category><![CDATA[filling for crepes]]></category>

		<category><![CDATA[pepper]]></category>

		<category><![CDATA[tomatoes]]></category>

		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://fiveolives.com/?p=237</guid>
		<description><![CDATA[

Bring Paris to your kitchen with this excellent dish. You will like thin crepes rolled around an unusual filling of tomatoes, eggplant and pepper. Make crepe batter with whole wheat and add low-calorie cheese and reduce calories. You will need about an hour to prepare the dish from scratch. But crepes can be made ahead [...]]]></description>
		<wfw:commentRss>http://fiveolives.com/2008/07/11/crepes-with-vegetable-filling/feed/</wfw:commentRss>
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