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	<title>Anything Goes Gourmet &#187; Recipes</title>
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		<title>Perfect Prime Rib</title>
		<link>http://anythinggoesgourmet.com/2560/perfect-prime-rib/</link>
		<comments>http://anythinggoesgourmet.com/2560/perfect-prime-rib/#comments</comments>
		<pubDate>Sun, 26 Dec 2010 21:49:56 +0000</pubDate>
		<dc:creator>Jeanette</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[prime rib]]></category>
		<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Prime rib is one of Jay&#8217;s favorite things (that&#8217;s an excuse &#8211; I love it too), and we both like it rare.  Figuring out how to have a perfect prime rib, regardless of the size or number of ribs, that&#8217;s rare every time took a little work.  Since prime rib tends to be expensive, I <a href='http://anythinggoesgourmet.com/2560/perfect-prime-rib/'>> read more</a>]]></description>
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		<title>Mexican Cooking – Great Downloadable Cookbook</title>
		<link>http://anythinggoesgourmet.com/2271/mexican-cooking-great-downloadable-cookbook/</link>
		<comments>http://anythinggoesgourmet.com/2271/mexican-cooking-great-downloadable-cookbook/#comments</comments>
		<pubDate>Sat, 18 Sep 2010 21:45:10 +0000</pubDate>
		<dc:creator>Jeanette</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cookbooks]]></category>

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		<description><![CDATA[I&#8217;ve been writing (and eating!) a lot of Mexican food lately.  I&#8217;m going to miss it when we get back to Gringo Mexican in Arizona. Rather than suffer too much, I&#8217;ve been doing some research into Mexican cookbooks.  In addition to the classic Mexican cookbooks I blogged about before, I found out about a terrific <a href='http://anythinggoesgourmet.com/2271/mexican-cooking-great-downloadable-cookbook/'>> read more</a>]]></description>
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		<title>Leftover Steak Recipes</title>
		<link>http://anythinggoesgourmet.com/2054/leftover-steak-recipes/</link>
		<comments>http://anythinggoesgourmet.com/2054/leftover-steak-recipes/#comments</comments>
		<pubDate>Mon, 22 Mar 2010 01:39:52 +0000</pubDate>
		<dc:creator>Jeanette</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Jay loves beef.   Hamburgers, meat loaf, beef stew, prime rib (okay &#8211; no argument there), pot roast, tri-tip, whatever.  If it moo&#8217;d at some point in its life, that&#8217;s probably what he wants for dinner.  Plus, we live in Arizona where most households find that firing up the grill is more frequent than sex.  <a href='http://anythinggoesgourmet.com/2054/leftover-steak-recipes/'>> read more</a>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>How to Cook Rack of Lamb</title>
		<link>http://anythinggoesgourmet.com/1672/how-to-cook-rack-of-lamb/</link>
		<comments>http://anythinggoesgourmet.com/1672/how-to-cook-rack-of-lamb/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 02:15:12 +0000</pubDate>
		<dc:creator>Jeanette</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Yesterday, Jay and I celebrated our 14th wedding anniversary. I wanted something special for dinner, something that was a bit of a splurge and something that would go with a beautiful bottle of d&#8217;Arenberg The Dead Arm Shiraz that we had received as a gift. Our usual luxury at home dinner is king crab legs, <a href='http://anythinggoesgourmet.com/1672/how-to-cook-rack-of-lamb/'>> read more</a>]]></description>
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		<title>Pork With Green Chile in the Le Creuset</title>
		<link>http://anythinggoesgourmet.com/571/pork-with-green-chile-in-the-le-creuset/</link>
		<comments>http://anythinggoesgourmet.com/571/pork-with-green-chile-in-the-le-creuset/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 07:02:25 +0000</pubDate>
		<dc:creator>Jeanette</dc:creator>
				<category><![CDATA[Cookware]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dutch oven]]></category>
		<category><![CDATA[green chile]]></category>
		<category><![CDATA[Le Creuset]]></category>
		<category><![CDATA[recipes]]></category>

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		<description><![CDATA[We&#8217;re still enjoying our batch of Hatch green chiles, which don&#8217;t seem as hot this year as they usually are.Â  Maybe it was the unusually dry season last year.Â  But while I was trying to research why they were so mild, I found some interesting facts about chiles: One fresh medium-sized green chile pod has <a href='http://anythinggoesgourmet.com/571/pork-with-green-chile-in-the-le-creuset/'>> read more</a>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Using my Le Creuset for Corn &amp; Green Chile Chowder</title>
		<link>http://anythinggoesgourmet.com/566/le-creuset-for-corn-and-green-chile-chowder/</link>
		<comments>http://anythinggoesgourmet.com/566/le-creuset-for-corn-and-green-chile-chowder/#comments</comments>
		<pubDate>Mon, 07 Dec 2009 00:38:06 +0000</pubDate>
		<dc:creator>Jeanette</dc:creator>
				<category><![CDATA[Cookware]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dutch oven]]></category>
		<category><![CDATA[green chile]]></category>
		<category><![CDATA[Le Creuset]]></category>
		<category><![CDATA[recipes]]></category>

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		<description><![CDATA[You already know that I think my Le Creuset cookware is one of the best things that modern science ever invented.Â  It&#8217;s indestructible, easy to clean, looks pretty and, best of all, makes even my amateur cooking taste good. Even here in Phoenix, we get cold days (of course, cold for us is when the <a href='http://anythinggoesgourmet.com/566/le-creuset-for-corn-and-green-chile-chowder/'>> read more</a>]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Mexican Food in Phoenix</title>
		<link>http://anythinggoesgourmet.com/557/mexican-food-in-phoenix/</link>
		<comments>http://anythinggoesgourmet.com/557/mexican-food-in-phoenix/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 08:09:58 +0000</pubDate>
		<dc:creator>Jeanette</dc:creator>
				<category><![CDATA[Foodie News & Articles]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Today&#8217;s post is actually on another blog.  When you get a minute, hop over to Travel Eat Love to read it and look at Meghan&#8217;s terrific food and travel blog.  There&#8217;s are also links to some terrific and unusual Mexican food recipes! Tweet This Post Buzz This Post Delicious Digg This Post Facebook Stumble This <a href='http://anythinggoesgourmet.com/557/mexican-food-in-phoenix/'>> read more</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Mango Margarita</title>
		<link>http://anythinggoesgourmet.com/147/mango-margarita/</link>
		<comments>http://anythinggoesgourmet.com/147/mango-margarita/#comments</comments>
		<pubDate>Mon, 28 Sep 2009 02:36:31 +0000</pubDate>
		<dc:creator>Jeanette</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://anythinggoesgourmet.com/?p=147</guid>
		<description><![CDATA[I don&#8217;t like frou-frou drinks.  Period.   If somebody puts an umbrella or a piece of fresh fruit in my alcohol, I usually feel like I&#8217;ve gotten the drink ordered by the blond celebrating her 21st birthday at the end of the bar.  (You know the one &#8211; they always end up sick in the <a href='http://anythinggoesgourmet.com/147/mango-margarita/'>> read more</a>]]></description>
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