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	<title>Cooking with Peachy &#187; mozzarella</title>
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		<title>BAKED TALONG</title>
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		<pubDate>Fri, 20 Feb 2009 23:29:13 +0000</pubDate>
		<dc:creator>Cooking with Peachy</dc:creator>
				<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[melanzane]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[talong]]></category>

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		<description><![CDATA[ GOOD FOR 4 PERSONS. INGREDIENTS: EGGPLANTS &#8211; 2 PCs. - (Medium size) MOZZARELLA CHEESE &#8211; 250gr. DRIED TOMATOES IN OLIVE OIL &#8211; 150gr. (Italian speciality) PARMESAN CHEESE &#8211; 50gr. PROCEDURE: Cut the eggplants lengthwise to obtain slices of about 5mm thickness then roast both sides in a non-stick pan until deep golden brown. Chop roughly the dried [...]]]></description>
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