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      <title><![CDATA[Sides - loveofcooking.com]]></title>
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      <language>en</language>
      <pubDate>Mon, 07 Mar 2011 09:06:00 +0200</pubDate>
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      <category><![CDATA[Sides]]></category>
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         <title><![CDATA[Black Olive Dip]]></title>
         <link>http://www.loveofcooking.com/news/black-olive-dip/</link>
         <description><![CDATA[Black Olive Dip
&#160;
A Family Tradition
&#160;
Ingredients:

    1 small can chopped black olives
    1 small can chopped green chilies
    2 large tomatoes, finely chopped
    4 green onions &amp; tops, finely chopped
    1 tsp. garlic powder
    1/2 tsp. onion powder
    1 tbsp. extra virgin olive oil
    1 1/2 tbsp. apple cider vinegar
    1 tsp. salt
    1/4 tsp. pepper

Directions:
Combine all ingredients and mix well.&#160; Allow to set overnight for better flavor.&#160; Serve with...]]></description>
         <pubDate>Mon, 07 Mar 2011 09:06:00 +0200</pubDate>
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         <category>Sides</category>
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      <item>
         <title><![CDATA[Steamed Herbed Spinach]]></title>
         <link>http://www.loveofcooking.com/news/teamed-herbed-spinach/</link>
         <description><![CDATA[Steamed Herb Spinach



1 lb. fresh spinach
1 tsp fresh lemon juice
Salt
1/4 tsp black pepper, freshly ground
1 tbsp garlic, minced
1/3 cup onion, finely chopped
1 tbsp extra virgin olive oil
&#160;

1. Discard stems from spinach and rinse the leaves thoroughly to remove any sand particles; drain and set aside.
&#160;
2. In a pan, add oil, and saute garlic and onions for 2 minutes on medium-high.&#160; Remove from heat and set aside.
3. Place spinach in a steamer over boiling water.&#160; Cover...]]></description>
         <pubDate>Mon, 07 Mar 2011 08:35:00 +0200</pubDate>
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         <category>Sides</category>
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         <title><![CDATA[Brown Sugar and Molasses Roasted Peaches]]></title>
         <link>http://www.loveofcooking.com/news/brown-sugar-and-molasses-roasted-peaches/</link>
         <description><![CDATA[Brown Sugar and Molasses Roasted Peaches

Mix 1 part molasses with 2 parts brown sugar and sprinkle over the cut side of peeled, pitted peaches. Roast in a 375-degree oven about 10 minutes. Check to make sure they don't burn.


&#160;]]></description>
         <pubDate>Fri, 11 Feb 2011 00:00:00 +0200</pubDate>
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         <category>Sides</category>
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      <item>
         <title><![CDATA[Hash Brown Casserole]]></title>
         <link>http://www.loveofcooking.com/news/hash-brown-casserole/</link>
         <description><![CDATA[Hash Brown Casserole&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160; From the kitchen of:&#160; Deborah Laws

    2 pounds forzen hash brown potatoes thawed
    1/2 cup chopped onion
    1 can cream of chicken soup
    1/4 cup margarine melted
    1 tsp salt
    1/4 tsp pepper
    1 pt. sour cream
    2 cups grated cheese

Mix all together.&#160; Put in 9x13 casserole dish then cover with;

    2 cups bread crumbs
    1/4 cup margarine

Bake 45 minutes at 350 degrees.

&#160;
]]></description>
         <pubDate>Thu, 10 Feb 2011 23:58:00 +0200</pubDate>
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         <category>Sides</category>
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      <item>
         <title><![CDATA[Arugula-Stuffed Tomatoes]]></title>
         <link>http://www.loveofcooking.com/news/arugula-stuffed-tomatoes/</link>
         <description><![CDATA[Arugula-Stuffed Tomatoes
Tomatoes:
4 vine-ripe tomatoes, and red or yellow, tops trimmed and seeded
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper, to taste
&#160;
Stuffing:
½ cup bread crumbs or 1 slice (1/2-inch thick) stale crusty bread, torn
½ cup grated Parmigiano Reggiano cheese
½ tsp crushed red pepper flakes
1 clove garlic, chopped
2 cups arugula leaves (or baby spinach leaves)
1 tbsp EVOO
1.&#160;&#160;&#160;&#160;&#160;&#160; Preheat oven to 400...]]></description>
         <pubDate>Thu, 10 Feb 2011 23:56:00 +0200</pubDate>
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