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	<title>Mai Recipes &#187; guides</title>
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	<link>http://mairecipes.com</link>
	<description>making recipes personal again</description>
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		<title>Spice Guide</title>
		<link>http://mairecipes.com/spice-guide/</link>
		<comments>http://mairecipes.com/spice-guide/#comments</comments>
		<pubDate>Sun, 11 May 2008 19:48:07 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[guides]]></category>
		<category><![CDATA[spices]]></category>

		<guid isPermaLink="false">http://mairecipes.com/1969/12/spice-guide/</guid>
		<description><![CDATA[

ALLSPICE:&#160; a pea-sized fruit that grows in Mexico, Jamaica, Central and South America.&#160; It&#8217;s delicate flavor resembles a blend of cloves, cinnamon and nutmeg.&#160; USES: (Whole) Pickles, meats, boiled fish, gravies, (Ground) Puddings, relishes, fruit preserves, baking.


BASIL:&#160; the dried leaves and stems of an herb grown in the United States and North Mediterranean area.&#160; Has [...]]]></description>
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		<title>Conversion Chart</title>
		<link>http://mairecipes.com/conversion-chart/</link>
		<comments>http://mairecipes.com/conversion-chart/#comments</comments>
		<pubDate>Sat, 10 May 2008 19:55:34 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[guides]]></category>

		<guid isPermaLink="false">http://mairecipes.com/1969/12/conversion-chart/</guid>
		<description><![CDATA[The approximate conversion factors for units of volume]]></description>
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		<title>How To Quick-Freeze Vegetables</title>
		<link>http://mairecipes.com/how-to-quick-freeze-vegetables/</link>
		<comments>http://mairecipes.com/how-to-quick-freeze-vegetables/#comments</comments>
		<pubDate>Fri, 09 May 2008 20:05:21 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Freezer Meals]]></category>
		<category><![CDATA[guides]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://mairecipes.com/1969/12/how-to-quick-freeze-vegetables/</guid>
		<description><![CDATA[
ASPARAGUS- Prepare: Wash, cut, sort into groups according to thickness of stalk. Blanch, chill, pack.  Blanching:  3 to 4 minutes in boiling water, depending on size.
BEANS, GREEN &#038; WAX-  Prepare: Wash, stem, slice, cut or leave whole.  Blanch, chill, pack.  Blanching:  Cut= 2 minutes in boiling water  Whole= [...]]]></description>
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		<title>Handy Substitutions</title>
		<link>http://mairecipes.com/handy-substitutions/</link>
		<comments>http://mairecipes.com/handy-substitutions/#comments</comments>
		<pubDate>Wed, 07 May 2008 20:09:23 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[guides]]></category>

		<guid isPermaLink="false">http://mairecipes.com/1969/12/handy-substitutions/</guid>
		<description><![CDATA[Baking Powder, 1 teaspoon &#8230;1/2 teaspoon cream of tartar and &#188; teaspoon baking soda
Cornstarch, 1 teaspoon&#8230;2 tablespoons all purpose flour or granular tapioca
Cream Marshmallows, 7 ounces&#8230;16-ounce bag marshmallows, melted plus 3.5 tablespoons light corn syrup
Shortening, 1 cup solid&#8230;1 1/8 cups butter or margarine and decrease salt in recipe by &#189; teaspoon
Brown Sugar, 1 cup&#8230;1 cup [...]]]></description>
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		<title>Simplified Measures &#8211; Conversions</title>
		<link>http://mairecipes.com/simplified-measures/</link>
		<comments>http://mairecipes.com/simplified-measures/#comments</comments>
		<pubDate>Mon, 05 May 2008 20:01:32 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[guides]]></category>

		<guid isPermaLink="false">http://mairecipes.com/1969/12/simplified-measures/</guid>
		<description><![CDATA[American Measurement Equivalents:
1 Tablespoon = 3 Teaspoons
2 Tablespoons = 1 Ounce
4 Tablespoons = ¼ Cup
5 Tablespoons + 1 Teaspoon = 1/3 Cup
8 Tablespoons = ½ Cup
12 Tablespoons = ¾ Cup
16 Tablespoons= 1 Cup
1 Cup = 8 Ounces
2 Cups = 1 Pint
4 Cups = 1 Quart
4 Quarts= 1 Gallon
]]></description>
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		<title>Quick Tip &#8211; Flour</title>
		<link>http://mairecipes.com/sifting-flour/</link>
		<comments>http://mairecipes.com/sifting-flour/#comments</comments>
		<pubDate>Tue, 01 Apr 2008 10:00:00 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Asides]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[guides]]></category>

		<guid isPermaLink="false">http://mairecipes.com/1969/12/sifting-flour/</guid>
		<description><![CDATA[Flour should be sifted once before measuring. Fill the cup without packing.
]]></description>
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		<item>
		<title>When is Meat Done?</title>
		<link>http://mairecipes.com/when-is-meat-done/</link>
		<comments>http://mairecipes.com/when-is-meat-done/#comments</comments>
		<pubDate>Mon, 24 Mar 2008 18:00:00 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[bbq]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[guides]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://mairecipes.com/1969/12/when-is-meat-done/</guid>
		<description><![CDATA[Chef Standards: Degrees in Fahrenheit
Beef
Rare= 120-125 degrees
Medium Rare= 125-135 degrees
	

	Medium= 135-145 degrees
	

	Medium Well= 145-155 degrees
	

	Well- Done= 155 degrees +
	

PorkThe USDA recommends that pork is cooked to well-done, 170 degrees, but most chefs today cook it to 150-160 degrees when it still has some pink in the center.

PoultryThe USSA recommends cooking chicken and turkey until the [...]]]></description>
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