<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Wine Glaze &#187; italian</title>
	<atom:link href="http://www.wineglaze.com/tag/italian/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.wineglaze.com</link>
	<description>Just another WordPress weblog</description>
	<lastBuildDate>Thu, 29 Jul 2010 22:38:59 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.4</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Best Meatloaf Recipes: Top 10 Tasty Meatloaf Recipes &#124; Da Kine News</title>
		<link>http://www.wineglaze.com/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes-da-kine-news/</link>
		<comments>http://www.wineglaze.com/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes-da-kine-news/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 11:06:05 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Red Wine Glaze]]></category>
		<category><![CDATA[bread-crumbs]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[the-meatloaf]]></category>
		<category><![CDATA[tomato-juice]]></category>
		<category><![CDATA[tomato-sauce]]></category>
		<category><![CDATA[wave-the-flag]]></category>
		<category><![CDATA[worcestershire]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes-da-kine-news/</guid>
		<description><![CDATA[Great American Meatloaf – Made with ground beef, tomato juice, crushed red pepper, bread crumbs onions and mustard. It's topped off with a sweet brown sugar glaze made with ketchup, mustard and brown sugar. Wave the flag and pass the meatloaf! ... Italian Meatloaf – Made with ground beef, mild Italian sausage, onion, green pepper, garlic, bread crumbs, dry red wine (optional), Worcestershire sauce, tomato sauce, Parmesan and Mozzarella ]]></description>
			<content:encoded><![CDATA[<p>Great American Meatloaf – Made with ground beef, tomato juice, crushed red pepper, bread crumbs onions and mustard. It&#8217;s topped off with a sweet brown sugar glaze made with ketchup, mustard and brown sugar. Wave the flag and pass the meatloaf! &#8230; Italian Meatloaf – Made with ground beef, mild Italian sausage, onion, green pepper, garlic, bread crumbs, dry red wine (optional), Worcestershire sauce, tomato sauce, Parmesan and Mozzarella </p>
<p>See the original post here:<br />
<a target="_blank" href="http://dakinenews.com/local-foods/cuisine-of-the-islands/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes" title="Best Meatloaf Recipes: Top 10 Tasty Meatloaf Recipes | Da Kine News">Best Meatloaf Recipes: Top 10 Tasty Meatloaf Recipes | Da Kine News</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5704&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes-da-kine-news/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Among the grapevines at La Casa Narcisi Winery, an Italian repast &#8230;</title>
		<link>http://www.wineglaze.com/among-the-grapevines-at-la-casa-narcisi-winery-an-italian-repast/</link>
		<comments>http://www.wineglaze.com/among-the-grapevines-at-la-casa-narcisi-winery-an-italian-repast/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 07:00:00 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Red Wine Glaze]]></category>
		<category><![CDATA[after-being]]></category>
		<category><![CDATA[bacon-slices]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[charlie]]></category>
		<category><![CDATA[charlie-palermo]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[large-sea]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[ristorante]]></category>
		<category><![CDATA[seared-scallops]]></category>
		<category><![CDATA[the-balsamic]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/among-the-grapevines-at-la-casa-narcisi-winery-an-italian-repast/</guid>
		<description><![CDATA[The West Deer establishment offers 30 varieties of wine , and at its La Vite Ristorante, a traditional Italian menu with a few surprises. ... Executive chef Charlie Palermo chose to share his popular balsamic- glazed sea scallops. The seared scallops, paired with the balsamic glaze and vinaigrette, are delicious and tender after being finished in the oven. Palermo suggests serving this dish with a good chardonnay. • 3 large sea scallops (U-10]]></description>
			<content:encoded><![CDATA[<p>The West Deer establishment offers 30 varieties of wine , and at its La Vite Ristorante, a traditional Italian menu with a few surprises. &#8230; Executive chef Charlie Palermo chose to share his popular balsamic- glazed sea scallops. The seared scallops, paired with the balsamic glaze and vinaigrette, are delicious and tender after being finished in the oven. Palermo suggests serving this dish with a good chardonnay. • 3 large sea scallops (U-10</p>
<p>See the original post:<br />
<a target="_blank" href="http://www.pittsburghlive.com/x/pittsburghtrib/s_691761.html" title="Among the grapevines at La Casa Narcisi Winery, an Italian repast ...">Among the grapevines at La Casa Narcisi Winery, an Italian repast &#8230;</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5743&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/among-the-grapevines-at-la-casa-narcisi-winery-an-italian-repast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baking their way &#124; The Journal Gazette &#124; Fort Wayne, IN</title>
		<link>http://www.wineglaze.com/baking-their-way-the-journal-gazette-fort-wayne-in/</link>
		<comments>http://www.wineglaze.com/baking-their-way-the-journal-gazette-fort-wayne-in/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 08:00:00 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Sweet Wine Glaze]]></category>
		<category><![CDATA[adds-zing]]></category>
		<category><![CDATA[batch]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[saturday]]></category>
		<category><![CDATA[their-tribute]]></category>
		<category><![CDATA[treats-ready]]></category>
		<category><![CDATA[tribute]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/baking-their-way-the-journal-gazette-fort-wayne-in/</guid>
		<description><![CDATA[Besides the wine biscuit, the menu standards are an Italian ricotta cookie with lemon-zest glaze ; chocolate Chilean brownie that adds zing with cinnamon and cayenne pepper; citrus-cranberry biscotti with white chocolate; ... They expect to have another batch of sweet treats ready by Saturday: campfire biscotti (which is their tribute to s'mores); a ]]></description>
			<content:encoded><![CDATA[<p>Besides the wine biscuit, the menu standards are an Italian ricotta cookie with lemon-zest glaze ; chocolate Chilean brownie that adds zing with cinnamon and cayenne pepper; citrus-cranberry biscotti with white chocolate; &#8230; They expect to have another batch of sweet treats ready by Saturday: campfire biscotti (which is their tribute to s&#8217;mores); a </p>
<p>Visit link:<br />
<a target="_blank" href="http://www.journalgazette.net/article/20100721/FOOD/307219922/1011/FEAT" title="Baking their way | The Journal Gazette | Fort Wayne, IN">Baking their way | The Journal Gazette | Fort Wayne, IN</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5701&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/baking-their-way-the-journal-gazette-fort-wayne-in/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Q4 &#8211; (Quattro) Italian Restaurant &#124; Follow Me Foodie</title>
		<link>http://www.wineglaze.com/q4-quattro-italian-restaurant-follow-me-foodie/</link>
		<comments>http://www.wineglaze.com/q4-quattro-italian-restaurant-follow-me-foodie/#comments</comments>
		<pubDate>Mon, 19 Jul 2010 16:30:56 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Sweet Wine Glaze]]></category>
		<category><![CDATA[arborio]]></category>
		<category><![CDATA[bradford]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[extensive]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[monday]]></category>
		<category><![CDATA[pasta-night]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[rice-croquetta]]></category>
		<category><![CDATA[romantic]]></category>
		<category><![CDATA[slight-tang]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/q4-quattro-italian-restaurant-follow-me-foodie/</guid>
		<description><![CDATA[Contemporary Italian; Chef Bradford Ellis; Extensive wine list – famous wine list; Fine dining Italian; Fresh ingredients and flavours; Romantic, intimate, cozy; Monday &#038; Tuesday $10 pasta night; Pizza recently added to menu ... It was a pocket of deliciousness and the cherry vinaigrette tastes like a sweet honey glaze with a]]></description>
			<content:encoded><![CDATA[<p>Contemporary Italian; Chef Bradford Ellis; Extensive wine list – famous wine list; Fine dining Italian; Fresh ingredients and flavours; Romantic, intimate, cozy; Monday &#038; Tuesday $10 pasta night; Pizza recently added to menu &#8230; It was a pocket of deliciousness and the cherry vinaigrette tastes like a sweet honey glaze with a</p>
<p>Go here to see the original:<br />
<a target="_blank" href="http://www.followmefoodie.com/2010/07/q4-quattro-italian-restaurant/" title="Q4 - (Quattro) Italian Restaurant | Follow Me Foodie">Q4 &#8211; (Quattro) Italian Restaurant | Follow Me Foodie</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5589&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/q4-quattro-italian-restaurant-follow-me-foodie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Best Meatloaf Recipes: Top 10 Tasty Meatloaf Recipes &#124; About &#8230;</title>
		<link>http://www.wineglaze.com/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes-about/</link>
		<comments>http://www.wineglaze.com/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes-about/#comments</comments>
		<pubDate>Sat, 17 Jul 2010 19:18:16 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Red Wine Glaze]]></category>
		<category><![CDATA[bread-crumbs]]></category>
		<category><![CDATA[crushed-red]]></category>
		<category><![CDATA[green-pepper]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[meatloaf]]></category>
		<category><![CDATA[pennant]]></category>
		<category><![CDATA[sugar-brown]]></category>
		<category><![CDATA[the-meatloaf]]></category>
		<category><![CDATA[the-pennant]]></category>
		<category><![CDATA[tomato-juice]]></category>
		<category><![CDATA[tomato-sauce]]></category>
		<category><![CDATA[worcestershire]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes-about/</guid>
		<description><![CDATA[Huge American Meatloaf – Made with land beef, tomato juice, crushed red pepper, onions, bread crumbs and mustard. It is topped with a sugar brown sweet glaze made with ketchup, mustard and brown sugar. Wave the pennant and pass the meatloaf ! ... Italian Meatloaf – Made with land beef, mild Italian sausage, onion, green pepper, garlic, bread crumbs, dry red wine (optional)]]></description>
			<content:encoded><![CDATA[<p>Huge American Meatloaf – Made with land beef, tomato juice, crushed red pepper, onions, bread crumbs and mustard. It is topped with a sugar brown sweet glaze made with ketchup, mustard and brown sugar. Wave the pennant and pass the meatloaf ! &#8230; Italian Meatloaf – Made with land beef, mild Italian sausage, onion, green pepper, garlic, bread crumbs, dry red wine (optional)</p>
<p>Original post:<br />
<a target="_blank" href="http://www.liquors-store.com/meatloaf-recipes-10-tasty-meatloaf-recipes" title="Best Meatloaf Recipes: Top 10 Tasty Meatloaf Recipes | About ...">Best Meatloaf Recipes: Top 10 Tasty Meatloaf Recipes | About &#8230;</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5641&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/best-meatloaf-recipes-top-10-tasty-meatloaf-recipes-about/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>14 Hands Wine Merlot &#124; California Finest Wines</title>
		<link>http://www.wineglaze.com/14-hands-wine-merlot-california-finest-wines/</link>
		<comments>http://www.wineglaze.com/14-hands-wine-merlot-california-finest-wines/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 09:36:49 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Red Wine Glaze]]></category>
		<category><![CDATA[bernaise-sauce]]></category>
		<category><![CDATA[claw-quiche]]></category>
		<category><![CDATA[curly-endive]]></category>
		<category><![CDATA[daikon-cress]]></category>
		<category><![CDATA[dinner-had]]></category>
		<category><![CDATA[featured-white]]></category>
		<category><![CDATA[filet-mignons]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[potato-cream]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[roasted-chili]]></category>
		<category><![CDATA[twin-beef]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/14-hands-wine-merlot-california-finest-wines/</guid>
		<description><![CDATA[... included Pinot noir wine ; a blue crab claw quiche with dry roasted chili salsa; butter lettuce, curly endive, radicchio, and arugula with Russian dressing; twin beef filet mignons with madeira truffle demi- glaze and almond-potato ..... The evening's Club Restaurant dinner had featured white zinfandel wine ; potato cream soup with Italian prosciutto; curly endive, iceberg ]]></description>
			<content:encoded><![CDATA[<p>&#8230; included Pinot noir wine ; a blue crab claw quiche with dry roasted chili salsa; butter lettuce, curly endive, radicchio, and arugula with Russian dressing; twin beef filet mignons with madeira truffle demi- glaze and almond-potato &#8230;.. The evening&#8217;s Club Restaurant dinner had featured white zinfandel wine ; potato cream soup with Italian prosciutto; curly endive, iceberg </p>
<p>Read the rest here:<br />
<a target="_blank" href="http://www.californiafinestwines.com/14-hands-wine-merlot/" title="14 Hands Wine Merlot | California Finest Wines">14 Hands Wine Merlot | California Finest Wines</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5387&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/14-hands-wine-merlot-california-finest-wines/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restaurant Review: SPQR</title>
		<link>http://www.wineglaze.com/restaurant-review-spqr/</link>
		<comments>http://www.wineglaze.com/restaurant-review-spqr/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 15:00:00 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Sweet Wine Glaze]]></category>
		<category><![CDATA[accarino]]></category>
		<category><![CDATA[balsamic-gel]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[mason-jar]]></category>
		<category><![CDATA[team]]></category>
		<category><![CDATA[the-creamy]]></category>
		<category><![CDATA[wait-staff]]></category>
		<category><![CDATA[well-versed]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/restaurant-review-spqr/</guid>
		<description><![CDATA[ Wine . Shelley Lindgren, one of the top sommeliers in San Francisco, selects emerging and lesser-known Italian wines to complement Accarino's menu. She educates her team about each bottle, which results in a wait staff well versed in ... Prepared in a mason jar, the creamy liver pâté lies under a glaze of balsamic gelée and a spoonful of rhubarb jam. Spread the sweet and savory flavors on toast and relish a three...]]></description>
			<content:encoded><![CDATA[<p> Wine . Shelley Lindgren, one of the top sommeliers in San Francisco, selects emerging and lesser-known Italian wines to complement Accarino&#8217;s menu. She educates her team about each bottle, which results in a wait staff well versed in &#8230; Prepared in a mason jar, the creamy liver pâté lies under a glaze of balsamic gelée and a spoonful of rhubarb jam. Spread the sweet and savory flavors on toast and relish a three&#8230;</p>
<p>Read the original:<br />
<a target="_blank" href="http://sanfrancisco.jetblue.com/2010/07/restaurant-review-spqr.html" title="Restaurant Review: SPQR">Restaurant Review: SPQR</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5353&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/restaurant-review-spqr/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Need New Ideas For Chicken Mardinade &#8211; Celiac Disease and Gluten &#8230;</title>
		<link>http://www.wineglaze.com/need-new-ideas-for-chicken-mardinade-celiac-disease-and-gluten/</link>
		<comments>http://www.wineglaze.com/need-new-ideas-for-chicken-mardinade-celiac-disease-and-gluten/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 00:11:03 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Red Wine Glaze]]></category>
		<category><![CDATA[bottle-dry]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[come-out-great]]></category>
		<category><![CDATA[finely-chopped]]></category>
		<category><![CDATA[ingredients]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[olive-oil]]></category>
		<category><![CDATA[red-wine]]></category>
		<category><![CDATA[seasons]]></category>
		<category><![CDATA[white-wine]]></category>
		<category><![CDATA[williams]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/need-new-ideas-for-chicken-mardinade-celiac-disease-and-gluten/</guid>
		<description><![CDATA[Here's another you could do from my Williams-Sonoma cookbook that has come out great for me. I like it with tarragon. Red or white wine marinade ( red wine for beef, white for poultry) 1 bottle dry red or white wine 1/2 c olive oil 1 onion, finely chopped ... Not knowing off-hand what the ingredients are or what you're able to tolerate, have you thought of using an Italian dressing to marinate the chicken or using ...]]></description>
			<content:encoded><![CDATA[<p>Here&#8217;s another you could do from my Williams-Sonoma cookbook that has come out great for me. I like it with tarragon. Red or white wine marinade ( red wine for beef, white for poultry) 1 bottle dry red or white wine 1/2 c olive oil 1 onion, finely chopped &#8230; Not knowing off-hand what the ingredients are or what you&#8217;re able to tolerate, have you thought of using an Italian dressing to marinate the chicken or using &#8230;</p>
<p>Read the rest here:<br />
<a target="_blank" href="http://www.celiac.com/gluten-free/topic/70344-need-new-ideas-for-chicken-mardinade/" title="Need New Ideas For Chicken Mardinade - Celiac Disease and Gluten ...">Need New Ideas For Chicken Mardinade &#8211; Celiac Disease and Gluten &#8230;</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5267&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/need-new-ideas-for-chicken-mardinade-celiac-disease-and-gluten/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What a day to celebrate! « Miss Busy Bee</title>
		<link>http://www.wineglaze.com/what-a-day-to-celebrate-%c2%ab-miss-busy-bee/</link>
		<comments>http://www.wineglaze.com/what-a-day-to-celebrate-%c2%ab-miss-busy-bee/#comments</comments>
		<pubDate>Wed, 23 Jun 2010 18:46:29 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[White Wine Glaze]]></category>
		<category><![CDATA[cocoa-solids]]></category>
		<category><![CDATA[cups-chicken]]></category>
		<category><![CDATA[finely]]></category>
		<category><![CDATA[finely-chopped]]></category>
		<category><![CDATA[fusilli-pasta]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[though-not]]></category>
		<category><![CDATA[white-table]]></category>
		<category><![CDATA[white-wine]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/what-a-day-to-celebrate-%c2%ab-miss-busy-bee/</guid>
		<description><![CDATA[... 1 ¾ cups chicken broth; ½ cup dry white wine or white table wine; 16 ounces (1 pound) fusilli pasta; ½ cup shredded Parmesan cheese, plus additional for garnish; 1/3 cup chopped fresh Basil leaves; ¼ cup chopped fresh Italian parsley leaves ... To make the glaze , bring the water and honey to a boil in a smallish, though not tiny, ...]]></description>
			<content:encoded><![CDATA[<p>&#8230; 1 ¾ cups chicken broth; ½ cup dry white wine or white table wine; 16 ounces (1 pound) fusilli pasta; ½ cup shredded Parmesan cheese, plus additional for garnish; 1/3 cup chopped fresh Basil leaves; ¼ cup chopped fresh Italian parsley leaves &#8230; To make the glaze , bring the water and honey to a boil in a smallish, though not tiny, &#8230;</p>
<p>Visit link:<br />
<a target="_blank" href="http://msbusybee.wordpress.com/2010/06/23/what-a-day-to-celebrate1g/" title="What a day to celebrate! « Miss Busy Bee">What a day to celebrate! « Miss Busy Bee</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5162&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/what-a-day-to-celebrate-%c2%ab-miss-busy-bee/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cooking With Fine Italian Wine &#124; Gourmet Info Guide: Healthy &#8230;</title>
		<link>http://www.wineglaze.com/cooking-with-fine-italian-wine-gourmet-info-guide-healthy/</link>
		<comments>http://www.wineglaze.com/cooking-with-fine-italian-wine-gourmet-info-guide-healthy/#comments</comments>
		<pubDate>Fri, 18 Jun 2010 07:33:39 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[White Wine Glaze]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[boiled-long]]></category>
		<category><![CDATA[crisp-taste]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[serving-wine]]></category>
		<category><![CDATA[syrup]]></category>
		<category><![CDATA[the-alcohol]]></category>
		<category><![CDATA[the-flavors]]></category>
		<category><![CDATA[thick-syrup]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[white-wine]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wine-included]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/cooking-with-fine-italian-wine-gourmet-info-guide-healthy/</guid>
		<description><![CDATA[the appropriate Italian wine included, but the traditional rules for serving wine with food applies to including the wine as ingredients with food. Many individuals choose to cook with white wine for a tangier, crisp taste and choose red wines for heartier ... Eventually, the Italian wine will turn into a thick syrup is boiled long enough. This syrup is perfect for use ...]]></description>
			<content:encoded><![CDATA[<p>the appropriate Italian wine included, but the traditional rules for serving wine with food applies to including the wine as ingredients with food. Many individuals choose to cook with white wine for a tangier, crisp taste and choose red wines for heartier &#8230; Eventually, the Italian wine will turn into a thick syrup is boiled long enough. This syrup is perfect for use &#8230;</p>
<p>Visit link:<br />
<a target="_blank" href="http://www.sweetoothy.com/gourmet-guide/cooking-with-fine-italian-wine" title="Cooking With Fine Italian Wine | Gourmet Info Guide: Healthy ...">Cooking With Fine Italian Wine | Gourmet Info Guide: Healthy &#8230;</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=5076&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/cooking-with-fine-italian-wine-gourmet-info-guide-healthy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>i want to girl some ribs. what kind of sauce should i use?</title>
		<link>http://www.wineglaze.com/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use/</link>
		<comments>http://www.wineglaze.com/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 19:15:42 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Red Wine Glaze]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[pounds-total]]></category>
		<category><![CDATA[red-wine]]></category>
		<category><![CDATA[soy-sauce]]></category>
		<category><![CDATA[spareribs-recipe]]></category>
		<category><![CDATA[teaspoon-mixed]]></category>
		<category><![CDATA[well-trimmed]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use/</guid>
		<description><![CDATA[Pork spareribs recipe glazed with a mixture of red wine , ketchup, honey, soy sauce, garlic, and ginger and herbs. Ingredients: 3 racks (3 to 4 pounds total) baby ribs, well trimmed 1 teaspoon mixed Italian herbs (oregano, basil, ...]]></description>
			<content:encoded><![CDATA[<p>Pork spareribs recipe glazed with a mixture of red wine , ketchup, honey, soy sauce, garlic, and ginger and herbs. Ingredients: 3 racks (3 to 4 pounds total) baby ribs, well trimmed 1 teaspoon mixed Italian herbs (oregano, basil, &#8230;</p>
<p>Here is the original post:<br />
<a target="_blank" href="http://charcoalportablegrill.net/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use/" title="i want to girl some ribs. what kind of sauce should i use?">i want to girl some ribs. what kind of sauce should i use?</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=4703&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>i want to girl some ribs. what kind of sauce should i use?</title>
		<link>http://www.wineglaze.com/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use-2/</link>
		<comments>http://www.wineglaze.com/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use-2/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 19:15:42 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Red Wine Glaze]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[pounds-total]]></category>
		<category><![CDATA[red-wine]]></category>
		<category><![CDATA[soy-sauce]]></category>
		<category><![CDATA[spareribs-recipe]]></category>
		<category><![CDATA[teaspoon-mixed]]></category>
		<category><![CDATA[well-trimmed]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use-2/</guid>
		<description><![CDATA[Pork spareribs recipe glazed with a mixture of red wine , ketchup, honey, soy sauce, garlic, and ginger and herbs. Ingredients: 3 racks (3 to 4 pounds total) baby ribs, well trimmed 1 teaspoon mixed Italian herbs (oregano, basil, ...]]></description>
			<content:encoded><![CDATA[<p>Pork spareribs recipe glazed with a mixture of red wine , ketchup, honey, soy sauce, garlic, and ginger and herbs. Ingredients: 3 racks (3 to 4 pounds total) baby ribs, well trimmed 1 teaspoon mixed Italian herbs (oregano, basil, &#8230;</p>
<p>Read this article:<br />
<a target="_blank" href="http://charcoalportablegrill.net/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use/" title="i want to girl some ribs. what kind of sauce should i use?">i want to girl some ribs. what kind of sauce should i use?</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=4704&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/i-want-to-girl-some-ribs-what-kind-of-sauce-should-i-use-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mary Ann Esposito&#039;s Ciao Italia™: Memorial Day Memories and Recipes!</title>
		<link>http://www.wineglaze.com/mary-ann-espositos-ciao-italia%e2%84%a2-memorial-day-memories-and-recipes/</link>
		<comments>http://www.wineglaze.com/mary-ann-espositos-ciao-italia%e2%84%a2-memorial-day-memories-and-recipes/#comments</comments>
		<pubDate>Fri, 28 May 2010 16:11:03 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[White Wine Glaze]]></category>
		<category><![CDATA[chocolate-olive]]></category>
		<category><![CDATA[coarse-black]]></category>
		<category><![CDATA[cup-extra]]></category>
		<category><![CDATA[delicious]]></category>
		<category><![CDATA[delicious-food]]></category>
		<category><![CDATA[delicious-pork]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[potato-salad]]></category>
		<category><![CDATA[teaspoons-fine]]></category>
		<category><![CDATA[virgin-olive]]></category>
		<category><![CDATA[white-wine]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/mary-ann-espositos-ciao-italia%e2%84%a2-memorial-day-memories-and-recipes/</guid>
		<description><![CDATA[What about a delicious pork tenderloin in an orange marmalade and balsamic vinegar glaze ? Easy and fast. Believe me. For sides, team it with grilled asparagus, Italian potato salad and a chocolate olive oil cake for dessert. Before enjoying the delicious food, ... Put it together early in the day and forget it! 3/4 cup extra virgin olive]]></description>
			<content:encoded><![CDATA[<p>What about a delicious pork tenderloin in an orange marmalade and balsamic vinegar glaze ? Easy and fast. Believe me. For sides, team it with grilled asparagus, Italian potato salad and a chocolate olive oil cake for dessert. Before enjoying the delicious food, &#8230; Put it together early in the day and forget it! 3/4 cup extra virgin olive</p>
<p>See the rest here:<br />
<a target="_blank" href="http://ciaoitalia.typepad.com/my_weblog/2010/05/memorial-day-memories-and-recipes.html" title="Mary Ann Esposito&#39;s Ciao Italia™: Memorial Day Memories and Recipes!">Mary Ann Esposito&#39;s Ciao Italia™: Memorial Day Memories and Recipes!</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=4638&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/mary-ann-espositos-ciao-italia%e2%84%a2-memorial-day-memories-and-recipes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sips &amp; The City: Sojen Cellars Winemaker Dinner &#8211; Russell&#039;s Dining &#8230;</title>
		<link>http://www.wineglaze.com/sips-the-city-sojen-cellars-winemaker-dinner-russells-dining/</link>
		<comments>http://www.wineglaze.com/sips-the-city-sojen-cellars-winemaker-dinner-russells-dining/#comments</comments>
		<pubDate>Fri, 14 May 2010 18:53:00 +0000</pubDate>
		<dc:creator>Karol</dc:creator>
				<category><![CDATA[Red Wine Glaze]]></category>
		<category><![CDATA[already-knew]]></category>
		<category><![CDATA[amazing]]></category>
		<category><![CDATA[amazing-dish]]></category>
		<category><![CDATA[cedar-roasted]]></category>
		<category><![CDATA[consider-one]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[pepper-polenta]]></category>
		<category><![CDATA[pork-tenderloin]]></category>
		<category><![CDATA[smoked-poblano]]></category>
		<category><![CDATA[sojen]]></category>
		<category><![CDATA[sojen-cellars]]></category>
		<category><![CDATA[third-course]]></category>

		<guid isPermaLink="false">http://www.wineglaze.com/sips-the-city-sojen-cellars-winemaker-dinner-russells-dining/</guid>
		<description><![CDATA[After my first experience at the Andrew Will dinner, I was very excited to try wine and food pairings from a winery that I already knew quite well at a restaurant that I consider one of my favorites. ... Our third course was a cedar roasted pork tenderloin with white pepper polenta, smoked poblano jam, braised cipollini onions, and Italian...]]></description>
			<content:encoded><![CDATA[<p>After my first experience at the Andrew Will dinner, I was very excited to try wine and food pairings from a winery that I already knew quite well at a restaurant that I consider one of my favorites. &#8230; Our third course was a cedar roasted pork tenderloin with white pepper polenta, smoked poblano jam, braised cipollini onions, and Italian&#8230;</p>
<p>Originally posted here:<br />
<a target="_blank" href="http://taryn-sipsandthecity.blogspot.com/2010/05/sojen-cellars-winemaker-dinner-russells.html" title="Sips &amp; The City: Sojen Cellars Winemaker Dinner - Russell&#39;s Dining ...">Sips &amp; The City: Sojen Cellars Winemaker Dinner &#8211; Russell&#39;s Dining &#8230;</a></p>
<img src="http://www.wineglaze.com/?ak_action=api_record_view&id=4375&type=feed" alt="" />]]></content:encoded>
			<wfw:commentRss>http://www.wineglaze.com/sips-the-city-sojen-cellars-winemaker-dinner-russells-dining/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
