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	<title>Soupbelly &#187; Italian</title>
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	<link>http://soupbelly.com</link>
	<description>A blog about food and photography.</description>
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		<title>Caprese Stuffed Tomatoes</title>
		<link>http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/</link>
		<comments>http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/#comments</comments>
		<pubDate>Wed, 15 Sep 2010 16:04:03 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Instead of making the usual Caprese salad by layering fresh tomatoes, mozzarella and basil together, I decided to try something different. I scooped out the tomato guts, sautéed them with garlic, olive oil and basil. I then removed the guts from the heat and added breadcrumbs (to soak up the excess <a href='http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Calzones.</title>
		<link>http://soupbelly.com/2010/08/09/calzones/</link>
		<comments>http://soupbelly.com/2010/08/09/calzones/#comments</comments>
		<pubDate>Mon, 09 Aug 2010 17:09:08 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/08/09/calzones/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology&#160; Making calzones couldn’t be easier. The fillings can be versatile, just like making pizza. I stuffed mine with pepperoni, basil and mozzarella, and served it with some spicy marinara sauce. You can also make it with sausage and peppers, cauliflower and cheese, sausage and cauliflower, spinach and ricotta, etc. Or stuff <a href='http://soupbelly.com/2010/08/09/calzones/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/08/09/calzones/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Shells Stuffed with Homemade Turkey Sausage</title>
		<link>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/</link>
		<comments>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 16:46:51 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Yea I know, this picture looks far from neatly composed or elegant. But I was hungry and this was all I got before I ate it. So deal with it. I stuffed these shells with the turkey sausage I made in the last recipe, with a mixture of spinach and mozzarella <a href='http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Pizza Week – Day 5 – BBQ Chicken, Caramelized Onion and Gorgonzola</title>
		<link>http://soupbelly.com/2010/03/13/pizza-week-day-5-bbq-chicken-caramelized-onion-and-gorgonzola/</link>
		<comments>http://soupbelly.com/2010/03/13/pizza-week-day-5-bbq-chicken-caramelized-onion-and-gorgonzola/#comments</comments>
		<pubDate>Sat, 13 Mar 2010 17:10:30 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/03/13/pizza-week-day-5-bbq-chicken-caramelized-onion-and-gorgonzola/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Surprisingly, this non-traditional pizza was the winner this week (or at least tied with first place) in my book. The flavors of the toppings complemented each other very nicely. The caramelized purple onions give it a sweet flavor, the barbecue chicken was sweet and tangy, and the melted chunks of creamy <a href='http://soupbelly.com/2010/03/13/pizza-week-day-5-bbq-chicken-caramelized-onion-and-gorgonzola/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/03/13/pizza-week-day-5-bbq-chicken-caramelized-onion-and-gorgonzola/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Pizza Week – Day 4 – Sausage, mushroom, tomato and olives</title>
		<link>http://soupbelly.com/2010/03/12/pizza-week-day-4-sausage-mushroom-tomato-and-olives/</link>
		<comments>http://soupbelly.com/2010/03/12/pizza-week-day-4-sausage-mushroom-tomato-and-olives/#comments</comments>
		<pubDate>Fri, 12 Mar 2010 17:33:54 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/03/12/pizza-week-day-4-sausage-mushroom-tomato-and-olives/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology There’s not much to describe as I already did so in the title. One surprising fact is, when making the sausage bread, I had used 4 links of sausage and 8 oz. of mozzarella. For this pizza, I used 1 link of sausage and 4-5 oz. of mozzarella. So in that <a href='http://soupbelly.com/2010/03/12/pizza-week-day-4-sausage-mushroom-tomato-and-olives/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/03/12/pizza-week-day-4-sausage-mushroom-tomato-and-olives/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pizza Week – Day 3 – Sausage Bread</title>
		<link>http://soupbelly.com/2010/03/11/pizza-week-day-3-sausage-bread/</link>
		<comments>http://soupbelly.com/2010/03/11/pizza-week-day-3-sausage-bread/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 17:41:12 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/03/11/pizza-week-day-3-sausage-bread/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I decided to try something a little this time. Instead of a standard sausage and cheese pizza I made sausage bread; pizza dough stretched into a rectangle, with a layer of sausage and mozzarella layered on top, then jelly rolled into a loaf and baked until golden brown. Believe me, it <a href='http://soupbelly.com/2010/03/11/pizza-week-day-3-sausage-bread/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/03/11/pizza-week-day-3-sausage-bread/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Pizza Week – Day 2 &#8211; Roasted Veggie Pizza</title>
		<link>http://soupbelly.com/2010/03/10/pizza-week-day-2-roasted-veggie-pizza/</link>
		<comments>http://soupbelly.com/2010/03/10/pizza-week-day-2-roasted-veggie-pizza/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 17:40:51 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/03/10/pizza-week-day-2-roasted-veggie-pizza/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Well, it was a good idea in my head. But not in reality. The roasted vegetables were fantastic. I just wish I didn’t use this dough: I thought I would get the same results (bubbly, crisp crust) but it didn’t turn out the way I thought it would. I’ll show you <a href='http://soupbelly.com/2010/03/10/pizza-week-day-2-roasted-veggie-pizza/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/03/10/pizza-week-day-2-roasted-veggie-pizza/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Pizza week &#8211; Day 1 &#8211; Pepperoni Pizza</title>
		<link>http://soupbelly.com/2010/03/09/pizza-week-day-1-pepperoni-pizza/</link>
		<comments>http://soupbelly.com/2010/03/09/pizza-week-day-1-pepperoni-pizza/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 18:14:32 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/03/09/pizza-week-day-1-pepperoni-pizza/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology As I was at the checkout line at Trader Joe’s, the cashier exclaimed I must’ve really wanted lots of pizza, looking at the 5 packages of pizza dough, 3 jars of sauce, 3 pounds of mozzarella cheese, pepperoni, spicy italian sausage, eggplant, olives, tomatoes, zucchini and mushrooms. Then he eyes the <a href='http://soupbelly.com/2010/03/09/pizza-week-day-1-pepperoni-pizza/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/03/09/pizza-week-day-1-pepperoni-pizza/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Nina&#8217;s Pizzeria &amp; Restaurant Review</title>
		<link>http://soupbelly.com/2009/09/30/ninas-pizzeria-restaurant-review/</link>
		<comments>http://soupbelly.com/2009/09/30/ninas-pizzeria-restaurant-review/#comments</comments>
		<pubDate>Wed, 30 Sep 2009 15:09:17 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/09/30/ninas-pizzeria-restaurant-review/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I first tried Nina’s pizza when my husband and I were dating, back 4 years ago. It was his hometown’s pizzeria. Before I had time to stick my nose up in the air and say no pizza was better than pizza from Brooklyn (I don’t know why, but I compare every <a href='http://soupbelly.com/2009/09/30/ninas-pizzeria-restaurant-review/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/09/30/ninas-pizzeria-restaurant-review/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>White Garlic Pizza (with BACON, of course)</title>
		<link>http://soupbelly.com/2009/09/02/white-garlic-pizza-with-bacon-of-course/</link>
		<comments>http://soupbelly.com/2009/09/02/white-garlic-pizza-with-bacon-of-course/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 13:03:53 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/09/02/white-garlic-pizza-with-bacon-of-course/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology This might’ve been the most beautiful and delicious thing I’ve ever created. I’ll keep this short so you can go make it right after you finish reading this. This is a white pizza only for the fact that it doesn’t have tomato sauce. I used olive oil mixed with crushed garlic <a href='http://soupbelly.com/2009/09/02/white-garlic-pizza-with-bacon-of-course/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/09/02/white-garlic-pizza-with-bacon-of-course/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Panna Cotta with Peach Compote</title>
		<link>http://soupbelly.com/2009/09/01/panna-cotta-with-peach-compote/</link>
		<comments>http://soupbelly.com/2009/09/01/panna-cotta-with-peach-compote/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 14:20:32 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/09/01/panna-cotta-with-peach-compote/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I’m just gonna put it out there right now – Panna cotta is as easy as making jello. No, scratch that, it’s easier than making jello, as you don’t need boiling water. There’s no cooking involved. If you have a microwave and hands (and a bowl and gelatin and cream etc.) <a href='http://soupbelly.com/2009/09/01/panna-cotta-with-peach-compote/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/09/01/panna-cotta-with-peach-compote/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Insalata Caprese (or, Caprese Salad).</title>
		<link>http://soupbelly.com/2009/07/29/insalata-caprese-or-caprese-salad/</link>
		<comments>http://soupbelly.com/2009/07/29/insalata-caprese-or-caprese-salad/#comments</comments>
		<pubDate>Wed, 29 Jul 2009 12:28:15 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/07/29/insalata-caprese-or-caprese-salad/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  Bear with me, I’m not feeling my greatest this morning. Not that you really want to know about it – this is a food blog, and if I told you I’m sick to my stomach and my entire body aches, well, that doesn’t sound appetizing. This is one of my most <a href='http://soupbelly.com/2009/07/29/insalata-caprese-or-caprese-salad/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/07/29/insalata-caprese-or-caprese-salad/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Stuffed Mushrooms.</title>
		<link>http://soupbelly.com/2009/07/22/stuffed-mushrooms/</link>
		<comments>http://soupbelly.com/2009/07/22/stuffed-mushrooms/#comments</comments>
		<pubDate>Wed, 22 Jul 2009 13:56:41 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/07/22/stuffed-mushrooms/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technologyAKA, food to make really fast when you have a bunch of guests and dunno what to serve them due to total brain lapse. So I purchased a pound of white mushrooms from the farmers market, and I had a bunch of turkey bacon that needed to be used, some green onions, <a href='http://soupbelly.com/2009/07/22/stuffed-mushrooms/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/07/22/stuffed-mushrooms/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Garlic Scape Pesto!</title>
		<link>http://soupbelly.com/2009/07/10/garlic-scape-pesto/</link>
		<comments>http://soupbelly.com/2009/07/10/garlic-scape-pesto/#comments</comments>
		<pubDate>Fri, 10 Jul 2009 12:02:49 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/07/10/garlic-scape-pesto/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology   Rather than using fresh basil leaves and crushed garlic for regular pesto, I went the whole nine yards and used garlic scapes. Two birds with one stone. Garlic scapes are the new trend for foodies to experiment with. And they also look really neat. This is a photo below of all <a href='http://soupbelly.com/2009/07/10/garlic-scape-pesto/'>[...]</a>]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Pizza à la Candy (&#8230;there is no candy on this pizza).</title>
		<link>http://soupbelly.com/2009/06/11/pizza-a-la-candy-there-is-no-candy-on-this-pizza/</link>
		<comments>http://soupbelly.com/2009/06/11/pizza-a-la-candy-there-is-no-candy-on-this-pizza/#comments</comments>
		<pubDate>Thu, 11 Jun 2009 16:52:57 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1162</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology MMMMMMMM. MMMM. MM. No need for romance copy. Pizza speaks for itself. Ooey gooey delicious pizza. We all love it. I love it. My hubby loves it. YOU love it. The great things about making your own pizza are: #1: It&#8217;s cheap! We estimated it costs between $5.50-9.50 for all the <a href='http://soupbelly.com/2009/06/11/pizza-a-la-candy-there-is-no-candy-on-this-pizza/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/06/11/pizza-a-la-candy-there-is-no-candy-on-this-pizza/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Panini with Prosciutto di Parma, Basil, Tomato and Mozzarella (aka best sandwich ever).</title>
		<link>http://soupbelly.com/2009/06/09/panini-with-prosciutto-di-parma-basil-tomato-and-mozzarella-aka-best-sandwich-ever/</link>
		<comments>http://soupbelly.com/2009/06/09/panini-with-prosciutto-di-parma-basil-tomato-and-mozzarella-aka-best-sandwich-ever/#comments</comments>
		<pubDate>Tue, 09 Jun 2009 13:00:31 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sandwiches]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1123</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology When I was living in London for the summer of 2001, I walked by a little café after work every evening.  This café had a glass display case with different variations of panini.  The one that struck me the most was this: The panini were all displayed open-faced so you could see <a href='http://soupbelly.com/2009/06/09/panini-with-prosciutto-di-parma-basil-tomato-and-mozzarella-aka-best-sandwich-ever/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/06/09/panini-with-prosciutto-di-parma-basil-tomato-and-mozzarella-aka-best-sandwich-ever/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Italian Meatballs</title>
		<link>http://soupbelly.com/2009/05/20/italian-meatballs/</link>
		<comments>http://soupbelly.com/2009/05/20/italian-meatballs/#comments</comments>
		<pubDate>Wed, 20 May 2009 15:25:21 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=436</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology This recipe was adapted from a cookbook a friend gave me, &#8216;Journey into Cooking&#8217;, by Maria Gray. It&#8217;s even an autographed copy. There is more content in this book than any illustrated, commercial cookbook has nowadays, with 270 pages with 1-4 recipes per page. Next time you go to the bookstore or <a href='http://soupbelly.com/2009/05/20/italian-meatballs/'>[...]</a>]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Breaded Zucchini</title>
		<link>http://soupbelly.com/2009/05/10/breaded-zucchini/</link>
		<comments>http://soupbelly.com/2009/05/10/breaded-zucchini/#comments</comments>
		<pubDate>Sun, 10 May 2009 20:38:57 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=267</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Breaded zucchini. Be sure not to over fry them, or they get all soggy and limp. Ingredients: 2 medium zucchini 1 cup bread crumbs 1 egg oil salt Directions: 1) Slice zucchini into quarter inch slices.  Whisk egg into bowl, dip zucchini slices into egg. Pour bread crumbs into dish, cover egg <a href='http://soupbelly.com/2009/05/10/breaded-zucchini/'>[...]</a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Garlic Bread</title>
		<link>http://soupbelly.com/2009/04/21/garlic-bread/</link>
		<comments>http://soupbelly.com/2009/04/21/garlic-bread/#comments</comments>
		<pubDate>Tue, 21 Apr 2009 21:05:46 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=88</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Slice a baguette down the middle like you are making a sub. In a small bowl, mix 2 tbsp melted butter, 2 cloves crushed garlic, and salt. Brush mixture onto bread.  Toast in oven (set to broil) until edges are golden brown. Shouldn&#8217;t take more than a minute to toast, so watch <a href='http://soupbelly.com/2009/04/21/garlic-bread/'>[...]</a>]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Lasagna should look messy, that&#8217;s what makes it good.</title>
		<link>http://soupbelly.com/2009/04/21/lasagna-should-look-messy-thats-what-makes-it-good/</link>
		<comments>http://soupbelly.com/2009/04/21/lasagna-should-look-messy-thats-what-makes-it-good/#comments</comments>
		<pubDate>Tue, 21 Apr 2009 20:49:46 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=71</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  This is an authentic lasagna recipe from my neighbor who was from Italy. It doesn&#8217;t have ricotta cheese, and I don&#8217;t care what you think damnit, it&#8217;s authentic because it was from my italian neighbor.  It&#8217;s filling consists of ground beef flavored with green peppers, onions and celery, giving it alot of <a href='http://soupbelly.com/2009/04/21/lasagna-should-look-messy-thats-what-makes-it-good/'>[...]</a>]]></description>
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		<slash:comments>1</slash:comments>
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