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	<title>Keld's Cookin' &#187; steak</title>
	<link>http://keldscookin.com</link>
	<description>The Ghetto Gourmet</description>
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		<title>keld&#8217;s dutch steak</title>
		<description><![CDATA[I really like this technique for cooking steaks. I picked it up from the Amateur Gourmet. Nice and browned on the outside edges and barely bloody on the inside.  Salt and pepper your meat for a minimum of fifteen minutes before cooking. Heat your pan to the highest setting with about one tablespoon of butter [...]]]></description>
		<link>http://keldscookin.com/2010/02/kelds-dutch-steak/</link>
			</item>
	<item>
		<title>nectarine steak</title>
		<description><![CDATA[Petite Sirloin Salt Pepper Cayenne 4 tablespoons of butter 1 Nectarine Honey I&#8217;m sure most of you have cooked a steak before but for this steak I used Adam Roberts&#8217;, from the Amateur Gourmet, tip for cooking steaks like they do in restaurants. Before I cook any type of meat, I always season and allow [...]]]></description>
		<link>http://keldscookin.com/2009/06/nectarine-steak/</link>
			</item>
	<item>
		<title>steak and potatoes</title>
		<description><![CDATA[Today I made myself steak and potatoes. I had some steak that was defrosted and I hadn&#8217;t thought of anything cool to do with them yet so I figured a simple steak and potato meal would be sufficient. First I started preheating the oven while I wrapped a couple potatoes in some aluminum foil. Then [...]]]></description>
		<link>http://keldscookin.com/2008/12/steak-and-potatoes/</link>
			</item>
	<item>
		<title>lentil soup</title>
		<description><![CDATA[Christmas eve I had some friends over and took this opportunity to make some lentil soup that I had heard about from The Amatuer Gourmet. This recipe was perfect because I had exactly two cups of lentils left that I probably wasn&#8217;t going to get around to cooking later. I also had some steaks that [...]]]></description>
		<link>http://keldscookin.com/2008/12/lentil-soup/</link>
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