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	<title>Foohta &#187; French</title>
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	<link>http://recipe.foohta.com</link>
	<description>International Food Recipe, Filipino style, Chinese style, Japanese style, Italian style, American style, Korean style, Thai foods</description>
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		<title>Bouillabaisse Soup</title>
		<link>http://recipe.foohta.com/bouillabaisse-soup/</link>
		<comments>http://recipe.foohta.com/bouillabaisse-soup/#comments</comments>
		<pubDate>Sun, 26 Jul 2009 15:21:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[bouillabaisse]]></category>
		<category><![CDATA[bulb fennel]]></category>
		<category><![CDATA[fennel seeds]]></category>
		<category><![CDATA[monkfish]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[red mullet]]></category>
		<category><![CDATA[saffron stamens]]></category>
		<category><![CDATA[sea bass]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[tiger prawns]]></category>

		<guid isPermaLink="false">http://recipe.foohta.com/?p=446</guid>
		<description><![CDATA[Ingredients: 3 red mullet, descaled 450g/1lb of monkfish fillet 1 x 900g/2lb sea bass, descaled 12 raw large tiger prawns 5 tbsp olive oil 2 onions, finely chopped 6 garlic cloves, finely chopped 2 leeks, finely chopped 1 bulb fennel, finely chopped (reserve the tops) 675g/1½lb tomatoes, chopped 1 tsp of fennel seeds 1 tsp [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Bercy Whiting</title>
		<link>http://recipe.foohta.com/bercy-whiting/</link>
		<comments>http://recipe.foohta.com/bercy-whiting/#comments</comments>
		<pubDate>Sun, 26 Jul 2009 14:55:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[bercy]]></category>
		<category><![CDATA[dry white wine]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[whiting]]></category>

		<guid isPermaLink="false">http://recipe.foohta.com/?p=442</guid>
		<description><![CDATA[Ingredients: 2 whiting fish, each weighing 350 g (or 4 small fishes of 175 g each) 5 tbsps of fresh parsley, chopped 75g shallots, chopped 1/2 cup butter 2/3 cup dry white wine 125 g fresh mushrooms (small-sized) 1 bay leaf salt and fresh ground pepper Cooking Procedure: 1. Rinse and clean the whiting. 2. [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Supreme de Poulet (Chicken Breast in Cream Sauce)</title>
		<link>http://recipe.foohta.com/supreme-de-poulet-chicken-breast-in-cream-sauce/</link>
		<comments>http://recipe.foohta.com/supreme-de-poulet-chicken-breast-in-cream-sauce/#comments</comments>
		<pubDate>Thu, 30 Apr 2009 15:12:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[chicken breast]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[port]]></category>
		<category><![CDATA[whipping cream]]></category>
		<category><![CDATA[white pepper]]></category>

		<guid isPermaLink="false">http://recipe.foohta.com/?p=434</guid>
		<description><![CDATA[Ingredients: 6 breasts of chicken, boneless 1/2 tsp lemon juice 5 tbsp butter Salt and white pepper to taste 1/3 cup white stock or beef stock 1 cup whipping cream 1/4 cup Port 2 tbsp parsley, fresh Cooking Procedure: 1. Preheat oven to 400 degrees. 2. Rub the breasts of chicken with lemon juice and [...]]]></description>
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		<slash:comments>24</slash:comments>
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		<item>
		<title>Ferrine de Filets de Sole (Sole Fillet Terrine)</title>
		<link>http://recipe.foohta.com/ferrine-de-filets-de-sole-sole-fillet-terrine/</link>
		<comments>http://recipe.foohta.com/ferrine-de-filets-de-sole-sole-fillet-terrine/#comments</comments>
		<pubDate>Wed, 29 Apr 2009 02:43:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[baking tray]]></category>
		<category><![CDATA[ear-dishes]]></category>
		<category><![CDATA[fillets]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[ramekins]]></category>
		<category><![CDATA[sole]]></category>
		<category><![CDATA[sour cream]]></category>

		<guid isPermaLink="false">http://recipe.foohta.com/?p=430</guid>
		<description><![CDATA[Ingredients: 350 grams (3/4 lb) sole fillets 4 Tbsp sour cream 3 eggs Juice of a half lemon salt &#38; pepper o taste butter for ramekins Cooking Procedure: 1. Preheat the oven at 150°C / 300°F. 2. In a electric mixer, blend the sole filets with the cream, eggs, lemon, salt and pepper. The preparation [...]]]></description>
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		<slash:comments>5</slash:comments>
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