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	 <title>Top 10 Recipes from Foodberry.com</title>
	 <link>http://www.foodberry.com/</link>
	 <description>Top 10 User Rated Recipes from Foodberry.com</description>
	 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Easy Apple Crisp]]></title>
		 <link>http://www.foodberry.com/recipe/easy-apple-crisp/</link>
		 <description><![CDATA[Preheat oven to 350 F

Grease a medium square baking dish. Set aside.

In a large bowl, combine 1/2 cup brown sugar, 2 tbsp flour and cinnamon. Add apples, tossing to coat. Spoon into prepared pan. Set aside.

In a separate bowl, combine oatmeal, 1/2 cup flour, 1/4 cup brown sugar, and walnuts. Stir in butter (mixture will be crumbly). Spoon over apple mixture.

Bake for 45 min. or until apples are bubbly and topping is golden brown. Serve warm. 

Optional - Add a scoop of vanilla ice cream on the side and enjoy!]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Whole-Wheat Banana Bread]]></title>
		 <link>http://www.foodberry.com/recipe/whole-wheat-banana-bread/</link>
		 <description><![CDATA[Heat oven to 350 degrees. Grease or coat a 9x5 inch loaf pan with cooking spray.

In a blender, blend the bananas until a smooth consistency. Set aside.

With an electric mixer, cream butter and sugar together until light and fluffy.

Add the eggs, one at a time, beating well.

Combine the all-purpose flour, baking soda, salt and cinnamon. Add to butter mixture, about 1/4 cup at a time, and stir to blend.

Stir in the whole-wheat flour, then add the bananas and vanilla until just combined.

Pour the batter into the prepared pan and shake slightly back and forth to even it out.

Bake about 50-60 minutes, or until tester comes out clean. Let stand in pan about 10 minutes before turning out onto rack to cool completely.

Note: For medium-sized loaves, reduce baking time to about 30-35 minutes. For mini-loaves, reduce baking time to about 25 minutes.]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Eggs Benedict]]></title>
		 <link>http://www.foodberry.com/recipe/eggs-benedict/</link>
		 <description><![CDATA[Step 1 - Hollandaise Sauce:

1. Melt 1/2 cup of unsalted butter in a sauce pan (or microwave). This will be used later in step 4.
2. Combine egg yolks and lemon juice into a bowl, whisk vigorously until mixture is thickened and approximately twice the volume.
3. Using a double boiler (or simply a bowl over a sauce pan containing barely simmering water), continue to whisk rapidly. Be sure to not let the eggs get too hot or they will scramble.
4. Slowly pour melted butter into mixture while continuing to whisk.
5. Add salt and cayenne pepper.
5. Remove from heat, cover and place in a warm spot until ready to serve. 

Step 3 - Fry Bacon & Toast English Muffin

1. In a skillet, fry Canadian Bacon over high heat until lightly golden.
2. Separate English muffin into two slices and lightly toast in the toaster or oven.

Step 2 - Poach Eggs:

1. Half-fill a skillet with water. Bring the water to a boil; reduce heat to simmering (bubbles should begin to break the surface of the water).
2. Break one of the eggs into a smaill dish or a measuring cup with a handle. Carefully slide egg into the simmering water, holding the lip of the cup as close to the water as possible. Repeat with second egg.
3. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Remove eggs with a slotted spoon. 

Step 4 - Plate & Serve!

1. Place English muffins on plate, coarse side up. 
2. Place a single slice of Canadian Bacon on top of each muffin
3. Gently place the poached egg on top of bacon
4. Whisk Hollandaise Sauce and generously pour on top of eggs
5. Add fresh ground pepper to taste]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Dilled Onion Cheese Ball]]></title>
		 <link>http://www.foodberry.com/recipe/dilled-onion-cheese-ball/</link>
		 <description><![CDATA[In a large bowl let cream cheese, Gouda and butter stand t room temperature for 30 minutes. Add  milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and dill. Cover and chill for 4 to 24 hours. 

Before serving, shape cheese mixture into a ball. Roll ball in nuts and let stand for 15 minutes. Serve with crackers or flatbread. Makes about 30 (1 tablespoon) servings. 

Make-ahead directions: Prepare as above in Step 1. Shape cheese mixture into a ball; wrap in plastic wrap. Freeze for up to 1 month. To serve, thaw the cheese ball in the refrigerator over night. Unwrap and roll in nuts. Let the cheese ball stand at room temperature for 15 minutes before serving.]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Greek Potatoes]]></title>
		 <link>http://www.foodberry.com/recipe/greek-potatoes/</link>
		 <description><![CDATA[Peel, wash, and slice the potatoes

Peel and finely chop the garlic

Saute the potatoes, heat the olive oil in a skillet and saute the potatoes. After about 5 minutes, add the garlic and oregano

Just before the potatoes are fully cooked, drizzle a little lemon juice into the pan and toss the potatoes in it. Season with a little freshly milled pepper and sea salt. Add more lemon juice, if desired.]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Guacamole]]></title>
		 <link>http://www.foodberry.com/recipe/guacamole/</link>
		 <description><![CDATA[In a food processor or blender combine avocado, lime juice and salt. Cover and process or blend until mixture is smooth, scraping sides as necessary. Transfer to serving bowl. Add onion, cilantro and tomato, stir well. Serve immediately or cover and chill for up to 24 hours.  Serve with tortilla chips. 
Instead of blending the avocado, you can also place it in a resealable plastic bag, seal the bag, knead with your hands. Transfer to a serving bowl and add the rest of the ingredients… easy and less dishes to clean.

For a spicy Guacamole, prepare as above, and add 2 fresh jalapeno chile peppers, seeded and chopped. Make sure you wash your hands well after chopping the chile peppers.]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Caesar]]></title>
		 <link>http://www.foodberry.com/recipe/caesar/</link>
		 <description><![CDATA[First, rim a large glass with a lime and celery salt.  Over ice, mix together 1 shot (1.5 oz) of vodka, 2 dashes of Tabasco sauce and 2 dashes of Worcestershire sauce (or to taste). Add fresh ground pepper. Top up glass with 6 oz of Clamato juice and stir.  Garnish with a stalk of celery and a wedge of lime.]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Pan de Elote (Corn Bread)]]></title>
		 <link>http://www.foodberry.com/recipe/pan-de-elote-corn-bread/</link>
		 <description><![CDATA[Pre-heat oven at 180C
Grease a square pan (13x9 inch approx.)
Blend corn kernels and set aside
In a mixing bowl add all eggs, milk, canola oil, vanilla extract, corn kernels and mix. 
Add all purpose flour, sugar, baking powder and salt
Pour mix into baking pan 
Bake for 40 minutes or until a toothpick or a knife comes clean 
Remove from oven and let cool down
Turn pan upside down to remove from baking pan
Cut in small squares and place in a large plate
Yields about 15 squares]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[Cinnamon Breakfast Muffins]]></title>
		 <link>http://www.foodberry.com/recipe/cinnamon-breakfast-muffins/</link>
		 <description><![CDATA[Preheat oven to 350F. Grease twelve 2 1/2-in muffin cups; set aside
In a bowl, mix together flour, 1/4 cup sugar, baking powder, nutmeg and salt. 
In a small bowl, beat 1 egg, stir in milk and 1/3 cup melted butter.  Add egg mixture to flour mixture, stirring until moistened (batter will be lumpy).
Spoon batter into muffin cups. Bake in pre-heated over for 20-25 minutes, or until wooden toothpick inserted in centre of muffins come out clean. 
Combine 1/4 cup sugar and cinnamon. Let muffins cool, then dip muffin caps into 1/4 cup melted butter. Dust with sugar and cinnamon mixture.]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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		 <title><![CDATA[The Ultimate Pumpkin Pie]]></title>
		 <link>http://www.foodberry.com/recipe/the-ultimate-pumpkin-pie/</link>
		 <description><![CDATA[Make the crust: 

With a pastry blender, incorporate the butter into the flour until the mixture resembles coarse meal. Toss the mixture with a fork, sprinkling on just enough of the ice water to form consistent dough. Flatten the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 45 minutes. 

Roll out to an 11-inch circle and fit into a 9-inch pie plate. Trim and crimp the edges. Return to the refrigerator while you make the filling. 

Pumpkin Filling (fresh pumpkin): 

Preheat oven to 400F/200C. 

- IF YOU ARE USING PUMPKIN PIE FILLING, GO TO PUMPKIN PIE STEP. 

Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet. 

Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth. 

Pumpkin Pie: 

Whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and brandy or orange liqueur. Pour into chilled pie shell. 

Bake for 10 minutes, then lower temperature to 350F/180C and bake for 20 to 30 minutes, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, then chill completely. 

Serve with spiced whipped cream. 

Whipped Cream: 

Whip cream with sugar until medium peaks form. Dollop over the pieces of pie. 

Enjoy.]]></description>
		 <pubDate>Fri, 25 May 2012 00:00:00 GMT</pubDate>
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