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	<title>French &#8211; Recipes For All</title>
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	<description>The Favorite Recipes of JB</description>
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		<title>JB Belgium Chips French Fries</title>
		<link>http://recipes.for-all-ages.com/jb-belgium-chips-french-fries/</link>
					<comments>http://recipes.for-all-ages.com/jb-belgium-chips-french-fries/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Sat, 29 Oct 2022 08:50:41 +0000</pubDate>
				<category><![CDATA[Belguim]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[JB]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegaterian]]></category>
		<guid isPermaLink="false">http://recipes.for-all-ages.com/?p=2528</guid>

					<description><![CDATA[Maris Piper, King Edwards are good chip spuds. Peel and Cut spuds to size of chip you want. 1cmx1cm is quite good for this method. I sometimes make string fries more the French Style. These are ok, be careful with cooking times Soak in water for 10 to 15 mins. Change the water and repeat [&#8230;]]]></description>
		
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		<title>French Onion Soup</title>
		<link>http://recipes.for-all-ages.com/french-onion-soup/</link>
					<comments>http://recipes.for-all-ages.com/french-onion-soup/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Sat, 28 May 2022 15:42:31 +0000</pubDate>
				<category><![CDATA[French]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[No Category]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Starter]]></category>
		<guid isPermaLink="false">http://www.recipes.for-all-ages.com/?p=2202</guid>

					<description><![CDATA[Method Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom. Add the garlic and cook for a minute, then [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Hollandaise sauce</title>
		<link>http://recipes.for-all-ages.com/hollandaise-sauce-2/</link>
					<comments>http://recipes.for-all-ages.com/hollandaise-sauce-2/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Thu, 06 Jan 2022 11:45:38 +0000</pubDate>
				<category><![CDATA[French]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[JB]]></category>
		<category><![CDATA[Sauce]]></category>
		<guid isPermaLink="false">http://www.recipes.for-all-ages.com/?p=2040</guid>

					<description><![CDATA[. Ingredients Hollandaise: 3 large egg yolks 300g clarified butter Gastric: 4&#160; tbs white wine vinegar 6 white peppercorns 1 shallot peeled and diced To serve: 1 blood orange 1 tsp chopped tarragon Method To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a [&#8230;]]]></description>
		
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		<title>Bouillabaisse Recipe (French Seafood Stew)</title>
		<link>http://recipes.for-all-ages.com/bouillabaisse-recipe-french-seafood-stew/</link>
					<comments>http://recipes.for-all-ages.com/bouillabaisse-recipe-french-seafood-stew/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Tue, 07 Sep 2021 09:48:06 +0000</pubDate>
				<category><![CDATA[French]]></category>
		<category><![CDATA[justonecookbook]]></category>
		<guid isPermaLink="false">http://www.recipes.for-all-ages.com/?p=1952</guid>

					<description><![CDATA[Ingredients&#160; &#160; â¢ 120 ml dry sherry â¢ Â½ tsp saffron â¢ 3 Tbsp extra-virgin olive oil â¢ 6 cloves garlic (minced) â¢ 1 onion (diced) â¢ 1 shallots (minced) â¢ 90 g fennel bulb (thinly sliced) â¢ 1 stalk celery (minced) â¢ 1 carrot (diced) â¢ 454 g white fish (I used Alaskan true [&#8230;]]]></description>
		
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		<item>
		<title>BoulangÃ¨re potatoes</title>
		<link>http://recipes.for-all-ages.com/boulangere-potatoes/</link>
					<comments>http://recipes.for-all-ages.com/boulangere-potatoes/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Tue, 04 Mar 2014 16:34:19 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Main]]></category>
		<guid isPermaLink="false">http://recipes/?p=371</guid>

					<description><![CDATA[Thin slice spuds ( use grater slicer ) add a little nutmeg and slat to the dish &#160; layer up spuds and onions add a touch of garlic. cover with stock and a little milk Cook hot oven 200C for 1 hour. Favorite]]></description>
		
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		<item>
		<title>Sausage and bean cassoulet with potato cakes</title>
		<link>http://recipes.for-all-ages.com/sausage-and-bean-cassoulet-with-potato-cakes/</link>
					<comments>http://recipes.for-all-ages.com/sausage-and-bean-cassoulet-with-potato-cakes/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Tue, 04 Mar 2014 15:52:44 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[French]]></category>
		<guid isPermaLink="false">http://recipes/?p=363</guid>

					<description><![CDATA[Ingredients 1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 225g/8oz smoked streaky bacon, cut into 2cm/Â½in strips 6 cooked sausages 1 can baked beans 1 glass red wine 290ml/Â½ pint beef stock 2 sprigs thyme 2 tomatoes, chopped 55g/2oz breadcrumbs 2 tbsp chopped fresh parsley salt and freshly ground black pepper For [&#8230;]]]></description>
		
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		<item>
		<title>Chicken chasseur with mashed potato</title>
		<link>http://recipes.for-all-ages.com/chicken-chasseur-with-mashed-potato/</link>
					<comments>http://recipes.for-all-ages.com/chicken-chasseur-with-mashed-potato/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Tue, 04 Mar 2014 15:50:45 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[French]]></category>
		<guid isPermaLink="false">http://recipes/?p=361</guid>

					<description><![CDATA[Ingredients For the chicken 1.5kg/3lb 5oz chicken, cut into 8 pieces salt and freshly ground black pepper 2 tbsp olive oil 110g/4oz butter 110g/4oz pancetta, sliced into lardons 1 carrot, diced 150g/5oz button mushrooms 250g/9oz shallots, thickly sliced 2 garlic cloves, finely chopped 175ml/6fl oz white wine 275ml/10fl oz chicken stock 2 tbsp tomato purÃ©e [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Chicken and pork pÃ¢tÃ© with pistachios Terrine</title>
		<link>http://recipes.for-all-ages.com/chicken-and-pork-pate-with-pistachios-terrine/</link>
					<comments>http://recipes.for-all-ages.com/chicken-and-pork-pate-with-pistachios-terrine/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Tue, 17 Dec 2013 16:19:25 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Michel Roux]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Starter]]></category>
		<guid isPermaLink="false">http://recipes/?p=313</guid>

					<description><![CDATA[A rich make-ahead pÃ¢tÃ© that&#8217;s perfect party food or makes a great starter &#8211; delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2Â½ pints terrine mould. Ingredients 3 corn fed chicken breasts, skin removed 100g/3Â½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper [&#8230;]]]></description>
		
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		<item>
		<title>Onion Soup</title>
		<link>http://recipes.for-all-ages.com/onion-soup/</link>
					<comments>http://recipes.for-all-ages.com/onion-soup/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Wed, 28 Aug 2013 13:21:56 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[James Martin]]></category>
		<guid isPermaLink="false">http://recipes/?p=250</guid>

					<description><![CDATA[Ingredients 1.5kg/3lb5oz onions, peeled and sliced 115g/4oz unsalted butter 1 tbsp olive oil 1 tsp salt freshly ground black pepper 2 bay leaves 2tsp fresh thyme leaves 25g/1oz plain flour 1 bottle dry white wine 2l/3Â½pt fresh beef stock 1 small French baguette 1 large clove garlic, peeled 170g/6oz gruyÃ¨re cheese, grated Preparation method Melt [&#8230;]]]></description>
		
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		<item>
		<title>Chicken with Sherry Vinegar and Tarragon Sauce</title>
		<link>http://recipes.for-all-ages.com/chicken-with-sherry-vinegar-and-tarragon-sauce/</link>
					<comments>http://recipes.for-all-ages.com/chicken-with-sherry-vinegar-and-tarragon-sauce/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Thu, 27 May 2010 13:03:49 +0000</pubDate>
				<category><![CDATA[Delia]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Main]]></category>
		<guid isPermaLink="false">http://192.168.0.9/wordpress/?p=82</guid>

					<description><![CDATA[This is my adaptation of a classic French dish called poulet au vinaigre. Ingredients 1 x 3Â½ lb (1.75 kg) chicken, jointed into 8 pieces, or you could use 4 bone-in chicken breast portions5 fl oz (150 ml) sherry vinegar 2 tablespoons fresh tarragon leaves 2 tablespoons olive oil 12 shallots, peeled and left whole [&#8230;]]]></description>
		
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