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	<title>I&#039;m Learning to Fry! &#187; appetizers</title>
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	<description>Becka&#039;s Journey through Culinary School</description>
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		<title>Rosemary Artichoke Spread</title>
		<link>http://www.beckadean.com/2009/12/rosemary-artichoke-spread/</link>
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		<pubDate>Sun, 27 Dec 2009 14:00:38 +0000</pubDate>
		<dc:creator>Becka</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[artichoke]]></category>

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		<description><![CDATA[For my practical exam, finishing this semester I was left with making a dip or spread. After going back and forth, wasting precious time, I decided on artichoke dip with flat bread. We were not allowed recipes so I had to think back to the one time I had made it before and try to [...]]]></description>
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		<title>Caesar Salad</title>
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		<pubDate>Mon, 16 Nov 2009 15:27:58 +0000</pubDate>
		<dc:creator>Becka</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[dressings]]></category>
		<category><![CDATA[salad]]></category>

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		<description><![CDATA[The main components of a Caesar salad are Romain lettuce, croutons, Parmesan cheese and the dressing.
&#8211; For the croutons, stale bread is best, toss with butter, fresh pepper, cracked pepper, salt, rosemary, thyme, olive oil and chopped garlic and bake until golden brown.
&#8211; Parmesan cheese should be shredded
&#8211; Wash and crisp the lettuce in the [...]]]></description>
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