MyHeadlines | Dossier Recipes http://www.myheadlines.org/section126-0.html en http://www.myheadlines.org/images/myh.gif http://www.myheadlines.org/section126-0.html MyHeadlines 08 01 2009 Epicurious | Recipes -

Recipe from Gourmet ]]> <![CDATA[ Inside-Out Eggplant Parmigiana ]]> http://www.myheadlines.org/headline2084103.html 08 01 2009 EatingWell | Make It Tonight! - Skillet Gnocchi Skillet Gnocchi with Chard & White Beans
A one-skillet supper of dark leafy greens, tomatoes, white beans, gnocchi and gooey mozzarella on top.

]]> <![CDATA[ Skillet Gnocchi with Chard & White Beans ]]> http://www.myheadlines.org/headline2083973.html 08 01 2009 Food & Wine | Recipe of the Day - Any good, small fresh pork sausages can be used in place of the traditional diots, a regional specialty that is rarely seen outside the Savoie. French-style fresh pork sausages can be mail-ordered from the French Butcher,212-725-4165.   Prick the sausages all over with a fork. Melt the butter in a large skillet. Add the sausages and cook over moderately low heat until lightly browned, about 8 minutes. Pour off all but 2 tablespoons of fat. Add the shallots and wine and bring to a boil. … ]]> <![CDATA[ Golden Sausages and Shallots in White Wine ]]> http://www.myheadlines.org/headline2083904.html 08 01 2009 Delia Smith | Recipe of the day - This is a wonderful recipe that transforms the humble haddock, cod or whiting into something really special. ]]> <![CDATA[ Flaky Fish Pie ]]> http://www.myheadlines.org/headline2083903.html 07 01 2009 Jamie's Recipes - It really wouldn't be Christmas without being offered a mince pie would it I decided to do a bit of reinventing on the classic mince pie so in this recipe I'm using a combination of puff and filo past... ]]> <![CDATA[ Mince pies ]]> http://www.myheadlines.org/headline2081153.html 07 01 2009 Epicurious | Recipes -

Recipe from Bon Appétit ]]> <![CDATA[ Peanut Butter Chocolate Puddings ]]> http://www.myheadlines.org/headline2078392.html 07 01 2009 Delia Smith | Recipe of the day - Venison steaks are very lean and tender and, so, perfect for a low-fat supper dish. A confit to serve with them is, I think, far nicer than a sauce containing lots of cream and butter. Having made the confit once, you might want to serve it again with other meats, such as lean gammon steaks or low-fat, very meaty sausages. ]]> <![CDATA[ Grilled Venison Steaks with Red Onion, Grape and Raisin Confit ]]> http://www.myheadlines.org/headline2078228.html 06 01 2009 EatingWell | Make It Tonight! - Marmalade Chicken Marmalade Chicken
Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders.

]]> <![CDATA[ Marmalade Chicken ]]> http://www.myheadlines.org/headline2075277.html 06 01 2009 Food & Wine | Recipe of the Day - A long-simmered stew made with dried fruit and nuts is typically Catalan. Adrià's version starts with a store-bought rotisserie chicken—the ones in Spain are superdelicious—finished with a quick fruit-and-nut sauce that uses the flavorful poultry drippings. 1. Heat the olive oil in a large skillet. Add the prunes, apricots, cherries and pine nuts and cook over moderate heat, stirring, until the pine nuts are golden and the fruit is browned in spots, about 3 minutes. Add … ]]> <![CDATA[ Rotisserie Chicken with Dried Fruit and Pine Nuts ]]> http://www.myheadlines.org/headline2075252.html 06 01 2009 Epicurious | Recipes -

Recipe from Gourmet ]]> <![CDATA[ Fresh Egg Fettucine ]]> http://www.myheadlines.org/headline2072925.html