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	<title>TasteOMatic</title>
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	<link>http://giffomatic.com/blog</link>
	<description>Izzy&#039;s Recipe Collection</description>
	<lastBuildDate>Wed, 08 Sep 2010 17:05:50 +0000</lastBuildDate>
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			<item>
		<title>Chicken Wing Dip</title>
		<link>http://giffomatic.com/blog/?p=1298</link>
		<comments>http://giffomatic.com/blog/?p=1298#comments</comments>
		<pubDate>Sat, 28 Aug 2010 16:51:58 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Favorites]]></category>
		<category><![CDATA[hot snack]]></category>
		<category><![CDATA[Pot Luck Friendly]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1298</guid>
		<description><![CDATA[Recipe Courtesy of Lisa at work. :)
3-4 boneless skinless chicken breasts
3-4 stalks celery
2 8 ox blocks of cream cheese
1 jar Marie Calendar’s Blue Cheese Dressing
1 small bottle of Crystal’s Hot Sauce
1-2 cups shredded cheddar cheese
 Boil Chicken Breasts, once cool shred the chicken 
Saute diced celery, cream cheese, bleu cheese and chicken.  Add hot sauce, (to your liking) 
Remove and place in baking dish cover w/ shredded cheese bake at 350 degrees for 15-20 mins
Serve with tortilla chips and celery.
]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Best Brownies EVER.</title>
		<link>http://giffomatic.com/blog/?p=1296</link>
		<comments>http://giffomatic.com/blog/?p=1296#comments</comments>
		<pubDate>Fri, 27 Aug 2010 23:21:57 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Favorites]]></category>
		<category><![CDATA[favorite]]></category>
		<category><![CDATA[treats]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1296</guid>
		<description><![CDATA[3/4 cup unsifted flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
3/4 cup sugar
2 tablespoons water
One 12-oz package (2 cups) semi-sweet chocolate chips, divided in two
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped nuts
Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda, and
salt; set aside. In small saucepan, combine butter, sugar, and water; bring
just to a boil. Remove from heat. Add 6-oz chocolate chips and vanilla
extract. Stir until chips melt and mixture is smooth. Transfer to large bowl.
Add [...]]]></description>
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		<item>
		<title>Roasted Zucchini w/ Thyme</title>
		<link>http://giffomatic.com/blog/?p=1197</link>
		<comments>http://giffomatic.com/blog/?p=1197#comments</comments>
		<pubDate>Mon, 23 Aug 2010 17:56:38 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Easy Peasy]]></category>
		<category><![CDATA[lowcarb]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1197</guid>
		<description><![CDATA[



Prep: 10 minutes
Total: 40 minutes






Ingredients
Serves 4

3 zucchini (1 1/2 pounds)
1 onion
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper


Directions

Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.

Read more at Marthastewart.com: Roasted Zucchini With Thyme and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
]]></description>
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		<item>
		<title>Asparagus and Shiitake Stir-Fry</title>
		<link>http://giffomatic.com/blog/?p=1194</link>
		<comments>http://giffomatic.com/blog/?p=1194#comments</comments>
		<pubDate>Mon, 23 Aug 2010 15:53:14 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[lowcarb]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Veggies]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1194</guid>
		<description><![CDATA[


To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

Prep: 15 minutes
Total: 25 minutes






Ingredients
Serves 4

1 tablespoon dark sesame oil
1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
1 tablespoon sesame seeds toasted
Coarse salt and freshly ground pepper


Directions

Heat oil in a large [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Plum Tomatoes</title>
		<link>http://giffomatic.com/blog/?p=1191</link>
		<comments>http://giffomatic.com/blog/?p=1191#comments</comments>
		<pubDate>Mon, 23 Aug 2010 15:19:46 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Easy Peasy]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[Veggies]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1191</guid>
		<description><![CDATA[



Prep: 10 minutes
Total: 30 minutes





Ingredients
Serves 4


4 plum tomatoes, halved
1/4 cup finely grated Parmesan cheese
2 tablespoons plain breadcrumbs
1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper



Preheat oven to 425 degrees. Halve 4 plum tomatoes lengthwise; slice off a sliver from the skin side so that the halves lie flat in a baking dish.
In a small bowl, toss together 1/4 cup finely grated Parmesan cheese, 2 tablespoons plain breadcrumbs, 1/2 teaspoon mixed [...]]]></description>
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		</item>
		<item>
		<title>Ratatouille</title>
		<link>http://giffomatic.com/blog/?p=1188</link>
		<comments>http://giffomatic.com/blog/?p=1188#comments</comments>
		<pubDate>Mon, 23 Aug 2010 14:28:18 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[lowcarb]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1188</guid>
		<description><![CDATA[



This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta. Ratatouille can be frozen in airtight containers for up to three months; reheat in the microwave or on the stove. Leave out the basil until just before serving.

Prep: 40 minutes
Total: 1 hour




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		<title>Roasted Broccoli and Cauliflower</title>
		<link>http://giffomatic.com/blog/?p=1185</link>
		<comments>http://giffomatic.com/blog/?p=1185#comments</comments>
		<pubDate>Mon, 23 Aug 2010 13:18:53 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Broccoli]]></category>
		<category><![CDATA[Cauliflower]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Veggies]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1185</guid>
		<description><![CDATA[



Prep: 10 minutes
Total: 40 minutes






Ingredients
Serves 4

1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
1 large head cauliflower (about 2 pounds), broken into florets
3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 lemons, thinly sliced
Coarse salt and ground pepper


Directions

Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from [...]]]></description>
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		<title>Honey Glazed Carrots</title>
		<link>http://giffomatic.com/blog/?p=1182</link>
		<comments>http://giffomatic.com/blog/?p=1182#comments</comments>
		<pubDate>Mon, 23 Aug 2010 13:00:53 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Easy Peasy]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Veggies]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1182</guid>
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Prep: 10 minutes
Total: 30 minutes




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		<item>
		<title>15 Minute Salmon and Spinach meal</title>
		<link>http://giffomatic.com/blog/?p=1178</link>
		<comments>http://giffomatic.com/blog/?p=1178#comments</comments>
		<pubDate>Mon, 23 Aug 2010 11:50:08 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[20 Minutes or Less]]></category>
		<category><![CDATA[Feta]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1178</guid>
		<description><![CDATA[



Prep: 5 minutes
Total: 10 minutes






Ingredients
Serves 4

4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1/2 cup feta, crumbled (2 ounces)
1/3 cup pine nuts
2 teaspoons fresh lemon juice


Directions

Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; [...]]]></description>
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		<item>
		<title>Chicken Cacciatore (Paula Deen)</title>
		<link>http://giffomatic.com/blog/?p=1173</link>
		<comments>http://giffomatic.com/blog/?p=1173#comments</comments>
		<pubDate>Mon, 23 Aug 2010 11:15:59 +0000</pubDate>
		<dc:creator>Izzy</dc:creator>
				<category><![CDATA[Favorites]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Complete Meal]]></category>
		<category><![CDATA[Easy Peasy]]></category>
		<category><![CDATA[favorite]]></category>
		<category><![CDATA[one pot meal]]></category>

		<guid isPermaLink="false">http://giffomatic.com/blog/?p=1173</guid>
		<description><![CDATA[ 
Ingredients
2 teaspoons salt
2 teaspoons ground black pepper
2-3 lbs chicken breast, cut into large chunks
3 tablespoons extra-virgin olive oil
2 onions, chopped
2 chopped green bell peppers
2 chopped red bell peppers
1 (8-ounce) package quartered baby bella mushrooms
4 cloves garlic, minced
1 cup dry red wine
3 (14-ounce) can tomatoes, diced or stewed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried crushed rosemary
2 tablespoons chopped fresh parsley
crushed red pepper to tate
Hot cooked pasta
Instructions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken; cook, [...]]]></description>
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