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	<title>Filipino Recipe &#187; red wine</title>
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	<link>http://www.allfavoriterecipe.com</link>
	<description>A Pinoy Recipe - My All Favorite Filipino Recipes</description>
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		<title>Braised Beef Shoulder</title>
		<link>http://www.allfavoriterecipe.com/braised-beef-shoulder</link>
		<comments>http://www.allfavoriterecipe.com/braised-beef-shoulder#comments</comments>
		<pubDate>Sat, 20 Feb 2010 23:22:58 +0000</pubDate>
		<dc:creator>Sel</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[braised beef shoulder]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[pitted green olives]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[sultana raisins]]></category>
		<category><![CDATA[tomato juice]]></category>
		<category><![CDATA[white pearl onions]]></category>

		<guid isPermaLink="false">http://www.allfavoriterecipe.com/?p=1102</guid>
		<description><![CDATA[The long-braising tenderizes this inexpensive cut of meat and cooks the flavours of the olives, onions and raisins into every bite. Use also this recipe for beef short ribs and use six short ribs but omit the cumin, kosher salt and pepper rub, and halve the amount of tomato juice and red wine.  Or just add one cup of [...]]]></description>
		<wfw:commentRss>http://www.allfavoriterecipe.com/braised-beef-shoulder/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Classic Braised Lamb Shanks</title>
		<link>http://www.allfavoriterecipe.com/classic-braised-lamb-shanks</link>
		<comments>http://www.allfavoriterecipe.com/classic-braised-lamb-shanks#comments</comments>
		<pubDate>Sat, 20 Feb 2010 23:12:28 +0000</pubDate>
		<dc:creator>Sel</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[classic braised lamb shanks]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[lamb shanks]]></category>
		<category><![CDATA[orange rind]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[tomato paste]]></category>
		<category><![CDATA[vegetable oil]]></category>

		<guid isPermaLink="false">http://www.allfavoriterecipe.com/?p=1098</guid>
		<description><![CDATA[These are the best lamb shanks ever!  They are slow cooked and end up richly glazed with sauce. Ingredients : 2 tbsp. vegetable oil 4 lamb shanks 2 tsp. chopped freshly rosemary (or 1 tsp. dried) salt and freshly ground pepper 1 cup chopped onions 1 tsp. chopped garlic 2 tbsp. all-purpose flour 1/2 cup [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Classic Prime Rib Roast with Pan Gravy</title>
		<link>http://www.allfavoriterecipe.com/classic-prime-rib-roast-with-pan-gravy</link>
		<comments>http://www.allfavoriterecipe.com/classic-prime-rib-roast-with-pan-gravy#comments</comments>
		<pubDate>Sat, 20 Feb 2010 23:06:23 +0000</pubDate>
		<dc:creator>Sel</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[classic prime rib roast with pan gravy]]></category>
		<category><![CDATA[Dijon mustard]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[prime rib roast]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[tomato paste]]></category>

		<guid isPermaLink="false">http://www.allfavoriterecipe.com/?p=1096</guid>
		<description><![CDATA[Nothing beats the mouth-watering smell of a succulent, juicy roast in the oven.  Roasts are symbols of celebrations and festivities. The best roast beef is a prime rib.  The first cut (from the first rib) has more of the central eye of meat and less of the fattier cap, although many people love the rich taste of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Spiced Sweet Pork</title>
		<link>http://www.allfavoriterecipe.com/spiced-sweet-pork</link>
		<comments>http://www.allfavoriterecipe.com/spiced-sweet-pork#comments</comments>
		<pubDate>Wed, 05 Aug 2009 23:01:36 +0000</pubDate>
		<dc:creator>Sel</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[coriander]]></category>
		<category><![CDATA[ground pepper]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[pork tenderloins]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[sherry vinegar]]></category>
		<category><![CDATA[spiced sweet pork]]></category>

		<guid isPermaLink="false">http://www.allfavoriterecipe.com/?p=807</guid>
		<description><![CDATA[This cinnamon and coriander dusting is scrumptious.  Cook the pork until it is still slightly pink so it stays juicy and tender. Ingredients : 2 pork tenderloins (each cut in 4 pieces) 2 tsp. ground cinnamon 2 tsp. ground coriander salt and freshly ground pepper 2 tbsp. olive oil 1/2 cup red wine 1/4 cup sherry [...]]]></description>
		<wfw:commentRss>http://www.allfavoriterecipe.com/spiced-sweet-pork/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Old-Fashioned Beef Stew</title>
		<link>http://www.allfavoriterecipe.com/old-fashioned-beef-stew</link>
		<comments>http://www.allfavoriterecipe.com/old-fashioned-beef-stew#comments</comments>
		<pubDate>Thu, 24 Jul 2008 02:27:54 +0000</pubDate>
		<dc:creator>Sel</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[beef stew]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[fresh parsley]]></category>
		<category><![CDATA[green beans]]></category>
		<category><![CDATA[marjoram]]></category>
		<category><![CDATA[old fashioned beef stew]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[stewing beef]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[tomato paste]]></category>
		<category><![CDATA[vegetable oil]]></category>

		<guid isPermaLink="false">http://www.allfavoriterecipe.com/?p=874</guid>
		<description><![CDATA[Ingredients : 1/4 cup all-purpose flour 1 tsp. salt (optional) 1/2 tsp. pepper 2 tbsp. vegetable oil 1-1/2 lb. stewing beef, cut into (4 cm) cubes 2 medium onions, chopped 3 cloves garlic, finely chopped 1 tsp. dried thyme 1 tsp. dried marjoram 1 bay leaf 1 cup red wine (or additional beef stock) 3 tbsp. [...]]]></description>
		<wfw:commentRss>http://www.allfavoriterecipe.com/old-fashioned-beef-stew/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Italian Style Braised Beef</title>
		<link>http://www.allfavoriterecipe.com/italian-style-braised-beef</link>
		<comments>http://www.allfavoriterecipe.com/italian-style-braised-beef#comments</comments>
		<pubDate>Sun, 25 Feb 2007 03:26:41 +0000</pubDate>
		<dc:creator>Sel</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[braised beef]]></category>
		<category><![CDATA[canned tomatoes]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[fresh rosemary]]></category>
		<category><![CDATA[fresh tomatoes]]></category>
		<category><![CDATA[italian style braised beef]]></category>
		<category><![CDATA[pancetta]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[stewing beef]]></category>

		<guid isPermaLink="false">http://www.allfavoriterecipe.com/?p=908</guid>
		<description><![CDATA[This rich beef braise makes a good family dinner.  Serve it with pasta or rice on the side. Ingredients : 2 tbsp. olive oil 1-1/2 lb. stewing beef, cut in 2 inch pieces salt and freshly ground pepper 1/4 cup diced pancetta 1 cup chopped onions 1/2 cup chopped carrots 1 tsp. chopped garlic 1 [...]]]></description>
		<wfw:commentRss>http://www.allfavoriterecipe.com/italian-style-braised-beef/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Irish Stew</title>
		<link>http://www.allfavoriterecipe.com/irish-stew</link>
		<comments>http://www.allfavoriterecipe.com/irish-stew#comments</comments>
		<pubDate>Sun, 14 Jan 2007 03:28:24 +0000</pubDate>
		<dc:creator>Sel</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[canned tomatoes]]></category>
		<category><![CDATA[Cheddar cheese]]></category>
		<category><![CDATA[Dijon mustard]]></category>
		<category><![CDATA[fresh rosemary]]></category>
		<category><![CDATA[ground lamb]]></category>
		<category><![CDATA[irish stew]]></category>
		<category><![CDATA[lamb stew]]></category>
		<category><![CDATA[red potatoes]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[spanish onion]]></category>
		<category><![CDATA[vegetable oil]]></category>
		<category><![CDATA[Worcestershire sauce]]></category>

		<guid isPermaLink="false">http://www.allfavoriterecipe.com/?p=912</guid>
		<description><![CDATA[Here is a mouth-watering, contemporary version of Irish stew made with ground lamb layered with red potatoes (they have less starch and hold their shape better than Yukon Golds). Ingredients : 1 tbsp. vegetable oil 1 Spanish onion, halved and thinly sliced 2 lb. ground lamb 1 tbsp. chopped fresh rosemary (or 1 tsp. dried) [...]]]></description>
		<wfw:commentRss>http://www.allfavoriterecipe.com/irish-stew/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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