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	<title>Dianasaur Dishes &#187; Technique</title>
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	<description>Delicious, easy and healthy recipes on a shoestring budget</description>
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		<title>How to Soften Butter Quickly</title>
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		<pubDate>Mon, 16 Jan 2012 13:47:02 +0000</pubDate>
		<dc:creator>diana</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[butter]]></category>

		<guid isPermaLink="false">http://dianasaurdishes.com/?p=5343</guid>
		<description><![CDATA[I had a pile of 15 bananas from our family reunion that were changing from spotted to black and oozy way too quickly.  I decided that yesterday afternoon was the time to turn them into some whole wheat banana bread.  I started grabbing my ingredients when&#8230;dunh dunh DUNH!  I forgot to soften the butter!  How [...]]]></description>
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		<title>Homemade Seafood Stock Recipe (using seafood shells)</title>
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		<comments>http://dianasaurdishes.com/01/homemade-seafood-stock-recipe-using-seafood-shells/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 13:05:26 +0000</pubDate>
		<dc:creator>diana</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://dianasaurdishes.com/?p=5065</guid>
		<description><![CDATA[This month, Eric and I have cut our food budget in half to try and save more of the rent we get from our exchange students.  I have to admit that I’ve been slacking a bit in the food budgeting due to the excuse of needing more to feed the boys.  But this month, I’m [...]]]></description>
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		<title>Pumkpin Pie Creme Brulee Recipe</title>
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		<pubDate>Thu, 22 Dec 2011 13:37:36 +0000</pubDate>
		<dc:creator>diana</dc:creator>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Party Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[allspice]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[cloves]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[creme brulee]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[egg yolks]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[granulated sugar]]></category>
		<category><![CDATA[ground sugar]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[pumpkin pie spice]]></category>
		<category><![CDATA[vanilla extract]]></category>
		<category><![CDATA[whipping cream]]></category>

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		<description><![CDATA[Last week I promised to share the recipe for my favorite way to use pumpkin pie flavored sugar, which makes a great edible gift. I love creme brulee because it&#8217;s rich and creamy with a crisp top crust that shatters into lovely bits of caramelized sugary goodness. When I want a decadent dessert, it&#8217;s the [...]]]></description>
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