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	<title>Pinoy Cook: Home cooking rocks! &#187; Birthdays &amp; Parties</title>
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	<description>Simple recipes for delicious family meals</description>
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		<title>Crispy kangkong</title>
		<link>http://pinoycook.net/crispy-kangkong/</link>
		<comments>http://pinoycook.net/crispy-kangkong/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 14:26:18 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food trips & events]]></category>
		<category><![CDATA[Non-recipes]]></category>
		<category><![CDATA[Short food tales]]></category>
		<category><![CDATA[Appetizers & snacks]]></category>
		<category><![CDATA[Birthdays & Parties]]></category>

		<guid isPermaLink="false">http://pinoycook.net/?p=16404</guid>
		<description><![CDATA[For non-Filipinos, kangkong is swamp (or water) spinach. Crispy kangkong is an appetizer made by deep-frying batter-coated kangkong leaves. It might sound simple but making the batter stick to the leaves can be tricky. Tried it once, haven&#8217;t dared again &#8212; yet. Obviously, I didn&#8217;t cook the crispy kangkong that you see here. I took [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Roast salt-and-pepper duckling</title>
		<link>http://pinoycook.net/roast-salt-and-pepper-duckling/</link>
		<comments>http://pinoycook.net/roast-salt-and-pepper-duckling/#comments</comments>
		<pubDate>Fri, 16 Oct 2009 14:48:07 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Sauces & salsas]]></category>
		<category><![CDATA[Birthdays & Parties]]></category>
		<category><![CDATA[duck & turkey]]></category>
		<category><![CDATA[tortillas]]></category>

		<guid isPermaLink="false">http://pinoycook.net/?p=13188</guid>
		<description><![CDATA[That&#8217;s my younger daughter, Alex, holding a meat and vegetable stuffed tortilla and dipping it in a mixture of mustard and honey. Inside the tortilla are strips of cucumber, onion leaves and roast salt-and-pepper duckling.

There&#8217;s nothing really much to say about roasting a duckling except for two things: First, because duckling meat is brown meat [...]]]></description>
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		<slash:comments>20</slash:comments>
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		<title>Mushrooms with pesto toasties</title>
		<link>http://pinoycook.net/mushrooms-with-pesto-toasties/</link>
		<comments>http://pinoycook.net/mushrooms-with-pesto-toasties/#comments</comments>
		<pubDate>Sat, 12 Sep 2009 02:49:01 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Bread winner]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Appetizers & snacks]]></category>
		<category><![CDATA[Birthdays & Parties]]></category>
		<category><![CDATA[Christmas & New Year]]></category>
		<category><![CDATA[mushrooms]]></category>

		<guid isPermaLink="false">http://pinoycook.net/?p=12640</guid>
		<description><![CDATA[Two recipes in one post. And a story to boot. 
On the last day of Alex&#8217;s final exams, she wanted pasta. Because she adores pasta with pesto, I decided that was what I&#8217;d prepare for her. Pasta with pesto sauce with butter-sauteed fresh mushrooms thrown in. I had already prepared the pesto (I never use [...]]]></description>
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		<slash:comments>7</slash:comments>
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