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	<title> &#187; marinated</title>
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		<title>Crispy Coated Sour Cream Lemon Chicken</title>
		<link>http://the-flying-chef.com/2008/07/crispy-coated-sour-cream-lemon-chicken/</link>
		<comments>http://the-flying-chef.com/2008/07/crispy-coated-sour-cream-lemon-chicken/#comments</comments>
		<pubDate>Sat, 26 Jul 2008 08:13:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Crispy coated]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[marinated]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[Wooden]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/07/26/crispy-coated-sour-cream-lemon-chicken/</guid>
		<description><![CDATA[This recipe tastes wonderful and can be made as a main meal and served with a side salad or you could make small chicken bites for a buffet style meal or for parties. It can be made using whole breasts beaten with a meat mallet or like I did chopped into tender size pieces. I [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Japanese-Style Marinated Duck Breast</title>
		<link>http://the-flying-chef.com/2008/04/japanese-style-marinated-duck-breast/</link>
		<comments>http://the-flying-chef.com/2008/04/japanese-style-marinated-duck-breast/#comments</comments>
		<pubDate>Wed, 30 Apr 2008 05:21:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Camphor Laruel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[duck breast]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[japanese]]></category>
		<category><![CDATA[marinated]]></category>
		<category><![CDATA[Sustainable Resource]]></category>
		<category><![CDATA[Wooden]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/04/30/japanese-style-marinated-duck-breast/</guid>
		<description><![CDATA[This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking. If you have seen my recent post on my cheese and cutting boards you will know I am about to go [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Marinated Chicken Kebabs with a Peanut Satay Sauce</title>
		<link>http://the-flying-chef.com/2008/02/marinated-chicken-kebabs-with-a-peanut-satay-sauce/</link>
		<comments>http://the-flying-chef.com/2008/02/marinated-chicken-kebabs-with-a-peanut-satay-sauce/#comments</comments>
		<pubDate>Tue, 19 Feb 2008 07:48:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[chicken skewers]]></category>
		<category><![CDATA[marinated]]></category>
		<category><![CDATA[Peanut Satay Sauce]]></category>
		<category><![CDATA[Thai Style Salad]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/02/19/marinated-chicken-kebabs-with-a-peanut-satay-sauce/</guid>
		<description><![CDATA[I have been making this recipe for years and everytime I make it I get rave reviews. It really is nothing special, I think, it is just that, the falvours all come together so well and the peanut sauce is so yummy. I make my sauce with smooth peanut butter as I am not a [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Marinated Steaks with Asparagus Topped with Garlic Breadcrumbs and Egg</title>
		<link>http://the-flying-chef.com/2007/11/marinated-steaks-with-asparagus-topped-with-garlic-breadcrumbs-and-egg/</link>
		<comments>http://the-flying-chef.com/2007/11/marinated-steaks-with-asparagus-topped-with-garlic-breadcrumbs-and-egg/#comments</comments>
		<pubDate>Tue, 20 Nov 2007 08:46:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Steak]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[marinated]]></category>
		<category><![CDATA[Steak Fillet]]></category>
		<category><![CDATA[steaks]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2007/11/20/marinated-steaks-with-asparagus-topped-with-garlic-breadcrumbs-and-egg/</guid>
		<description><![CDATA[Here is a wonderful steak marinade, Tastes great and is super easy to do. I top steaks with a large mushroom and caramelised onion. On the side fresh asparagus topped with garlic breadcrumbs and chopped eggs. Ingredients 4 Beef fillets, 200-300g each Marinade 1/2 Cup dry red wine 1 Tablespoon balsamic vinegar 1 Dessertspoon Worcestershire [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2007/11/marinated-steaks-with-asparagus-topped-with-garlic-breadcrumbs-and-egg/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Soy and Bourbon Marinated Pork Tenderloin</title>
		<link>http://the-flying-chef.com/2007/11/soy-and-bourbon-marinated-pork-tenderloin/</link>
		<comments>http://the-flying-chef.com/2007/11/soy-and-bourbon-marinated-pork-tenderloin/#comments</comments>
		<pubDate>Thu, 01 Nov 2007 07:55:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[marinated]]></category>
		<category><![CDATA[soy]]></category>
		<category><![CDATA[Steak Fillet]]></category>
		<category><![CDATA[tenderloin]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2007/11/01/soy-and-bourbon-marinated-pork-tenderloin/</guid>
		<description><![CDATA[Here is another recipe I tried from a recipezaar member and another one I really enjoyed. I thought it wasn&#8217;t going to turn out great because of the long cooking time. It looked like the pork was really drying out, I basted the loin a couple of times, but there was no need for panic [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2007/11/soy-and-bourbon-marinated-pork-tenderloin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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