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	<title>Shoechefs.com &#187; make-ahead</title>
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	<description>Stylish food for luscious living</description>
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		<title>Recipe Debate &#8211; Some like it Saucy</title>
		<link>http://shoechefs.com/the-great-recipe-debate/267/</link>
		<comments>http://shoechefs.com/the-great-recipe-debate/267/#comments</comments>
		<pubDate>Sun, 30 Aug 2009 17:15:48 +0000</pubDate>
		<dc:creator>Erin</dc:creator>
				<category><![CDATA[Food Experiments]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[Chicken cacciatore]]></category>
		<category><![CDATA[fast]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[make-ahead]]></category>

		<guid isPermaLink="false">http://shoechefs.com/?p=267</guid>
		<description><![CDATA[The latest recipe we tested is a new take on an old favorite. While testing, we found a difference of opinion in the correct amount of sauce.  How much is too much?  How much is not enough?  The decision is split within the testing team.  Not to influence your decision, but I&#8217;m on the not saucy [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Recipe: Bite-sized Vegetable Frittata</title>
		<link>http://shoechefs.com/recipe-bite-sized-vegetable-frittata/225/</link>
		<comments>http://shoechefs.com/recipe-bite-sized-vegetable-frittata/225/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 20:14:30 +0000</pubDate>
		<dc:creator>Erin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[fritatta]]></category>
		<category><![CDATA[frittata]]></category>
		<category><![CDATA[make-ahead]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://shoechefs.com/?p=225</guid>
		<description><![CDATA[These mini bites are great to serve at a party.  They can be made ahead and sit at room temperature.  For a great brunch meal, double the recipe and cut the frittata into larger pieces.

Bite-sized Vegetable Frittata
1 tablespoon butter
2 roasted red peppers
3 red potatoes
1 zucchini, sliced with 1/8 inch slices
5 eggs
¼ cup chopped basil
¼ cup [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Recipe: Brussels Sprout / Fennel Gratin</title>
		<link>http://shoechefs.com/recipe-brussels-sprout-fennel-gratin/222/</link>
		<comments>http://shoechefs.com/recipe-brussels-sprout-fennel-gratin/222/#comments</comments>
		<pubDate>Tue, 04 Aug 2009 19:48:38 +0000</pubDate>
		<dc:creator>Erin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brussels sprout]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[gratin]]></category>
		<category><![CDATA[make-ahead]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://shoechefs.com/?p=222</guid>
		<description><![CDATA[
For those of you who turn pale at the thought of eating a Brussels sprout, this dish is just as excellent substituting 2 pounds of raw thin sliced Yukon gold or russet potatoes for the sprouts.  Either way this gratin is a wonderful addition to a holiday meal or buffet because it can be made [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Recipe: Crab Cakes with Roasted Red Pepper Aioli</title>
		<link>http://shoechefs.com/recipe-crab-cakes-with-roasted-red-pepper-aioli/12/</link>
		<comments>http://shoechefs.com/recipe-crab-cakes-with-roasted-red-pepper-aioli/12/#comments</comments>
		<pubDate>Fri, 26 Jun 2009 21:55:37 +0000</pubDate>
		<dc:creator>Erin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Crabcakes]]></category>
		<category><![CDATA[make-ahead]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://shoechefs.com/?p=12</guid>
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This is my favorite go-to appetizer.  They can be made a day ahead and refrigerated then thrown in the oven right before guests arrive.   Since crab is in season on the Oregon Coast, it makes sense that our first recipe includes crab.  If you can’t get your hands on fresh crab, canned crab will do [...]]]></description>
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