<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd"
	>

<channel>
	<title>Club Of Five</title>
	<atom:link href="http://www.cluboffive.org/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.cluboffive.org</link>
	<description>Let The Good Times Rock and Roll</description>
	<pubDate>Wed, 20 Aug 2008 22:50:26 +0000</pubDate>
	
	<language>en</language>
	
		<copyright>&#xA9; admin</copyright>
		<itunes:author>admin</itunes:author>
		<itunes:summary>Just another WordPress weblog</itunes:summary>
		<itunes:explicit>No</itunes:explicit>
		<itunes:block>No</itunes:block>
		
		<item>
		<title>Lars&#039;s Blanched Tomatoes</title>
		<link>http://www.cluboffive.org/cookbook/cooking-techniques/lars-blanched-tomatoes/</link>
		<comments>http://www.cluboffive.org/cookbook/cooking-techniques/lars-blanched-tomatoes/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 16:46:19 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Cooking Techniques]]></category>

		<category><![CDATA[blanching]]></category>

		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/cooking-techniques/lars-blanched-tomatoes/</guid>
		<description><![CDATA[A Little Personal History:

Description:

It&#039;s almost always a good idea to skin tomatoes before using them in cooking. (except for Lars&#039;s Guacamole) Here&#039;s how. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/cooking-techniques/lars-blanched-tomatoes/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s Scorching Hot Sauce</title>
		<link>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-scorching-hot-sauce/</link>
		<comments>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-scorching-hot-sauce/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 16:25:27 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Sauces Stocks Marinades]]></category>

		<category><![CDATA[peppers]]></category>

		<category><![CDATA[sauces]]></category>

		<category><![CDATA[seasoning]]></category>

		<category><![CDATA[Tex-Mex Cuisine]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-scorching-hot-sauce-2/</guid>
		<description><![CDATA[A Little Personal History:

What can I say, I love hot sauce with heat that build to a crescendo few can handle. This variation took years to perfect. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-scorching-hot-sauce/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s Baby Back Ribs &#38; BBQ Sauce</title>
		<link>http://www.cluboffive.org/cookbook/meat-game/lars-baby-back-ribs/</link>
		<comments>http://www.cluboffive.org/cookbook/meat-game/lars-baby-back-ribs/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 09:56:38 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Dinner]]></category>

		<category><![CDATA[Lunch]]></category>

		<category><![CDATA[Meat Game]]></category>

		<category><![CDATA[American Cuisine]]></category>

		<category><![CDATA[BBQ]]></category>

		<category><![CDATA[meat]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/meat-game/lars-baby-back-ribs/</guid>
		<description><![CDATA[A Little Personal History: 

Description:

   Categories: Meat  Servings: 4-6 servings  Time: – Preparation:&#160;&#160; 20 minutes– Marinade:&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160; 8 hours– Cooking:&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160; 2 hours (pre-grilling ribs); 30 minutes (indirect grilling); 30 minutes (grilling)  Equipment: Cutting board and knifes, medium bowl, large re-sealable plastic bag(s) or roasting pan, aluminum foil, large baking dish,&#160; BBQ grill, grilling brush, tongs  Difficulty: Easy

Ingredients:

 2 racks baby back pork ribs (about 4 pounds); each cut in half   2 Tbs Lars&#039;s Cajun Blast Seasoning  1 (12-ounce) bottle dark brown ale   Lars&#039;s Cajun or “Kansas City” style BBQ Sauce 

Procedure:

 Cut each rack of ribs in half. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/meat-game/lars-baby-back-ribs/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s New England Potato Salad</title>
		<link>http://www.cluboffive.org/cookbook/salads/lars-new-england-potato-salad/</link>
		<comments>http://www.cluboffive.org/cookbook/salads/lars-new-england-potato-salad/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 09:41:27 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Dinner]]></category>

		<category><![CDATA[Lunch]]></category>

		<category><![CDATA[salads]]></category>

		<category><![CDATA[American Cuisine]]></category>

		<category><![CDATA[potatoes]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/salads/lars-new-england-potato-salad/</guid>
		<description><![CDATA[A Little Personal History:

The whole family loves a good potato salad. There are so many variations, it&#039;s sometimes hard to decide. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/salads/lars-new-england-potato-salad/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s Hard Boiled Eggs</title>
		<link>http://www.cluboffive.org/cookbook/cooking-techniques/lars-hard-boiled-eggs/</link>
		<comments>http://www.cluboffive.org/cookbook/cooking-techniques/lars-hard-boiled-eggs/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 08:21:11 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Breakfast or Brunch]]></category>

		<category><![CDATA[Cooking Techniques]]></category>

		<category><![CDATA[eggs]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/cooking-techniques/lars-hard-boiled-eggs/</guid>
		<description><![CDATA[A Little Personal History:

Making hard boiled eggs isn&#039;t difficult at all. Yet, I&#039;m asked so many times how best to do it. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/cooking-techniques/lars-hard-boiled-eggs/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s Cajun BBQ Sauce</title>
		<link>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-cajun-bbq-sauce/</link>
		<comments>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-cajun-bbq-sauce/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 07:13:38 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Sauces Stocks Marinades]]></category>

		<category><![CDATA[BBQ]]></category>

		<category><![CDATA[Cajun Cuisine]]></category>

		<category><![CDATA[dip]]></category>

		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-cajun-bbq-sauce/</guid>
		<description><![CDATA[A Little Personal History:

I wanted to do a Cajun BBQ for the family. While I&#039;ve got a great &#034;Kansas City&#034; BBQ Sauce, for this occasion, I needed a Cajun twist. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-cajun-bbq-sauce/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s Spicy Brown Mustard</title>
		<link>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-spicy-brown-mustard/</link>
		<comments>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-spicy-brown-mustard/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 07:00:27 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Sauces Stocks Marinades]]></category>

		<category><![CDATA[American Cuisine]]></category>

		<category><![CDATA[mustard]]></category>

		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-spicy-brown-mustard/</guid>
		<description><![CDATA[A Little Personal History:

I&#039;m a great lover of good mustard, not just as a condiment, but it makes all the difference when used as an ingredient in so many dishes &#38; sauces.&#160; Brown mustard is especially popular. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-spicy-brown-mustard/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s Red Pepper Sauce</title>
		<link>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-red-pepper-sauce/</link>
		<comments>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-red-pepper-sauce/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 06:27:26 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Sauces Stocks Marinades]]></category>

		<category><![CDATA[Cajun Cuisine]]></category>

		<category><![CDATA[peppers]]></category>

		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-red-pepper-sauce/</guid>
		<description><![CDATA[A Little Personal History:

I wanted to come up with a Cajun red pepper sauce, once again Emeril to the rescue. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-red-pepper-sauce/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s Barbecue Sauce</title>
		<link>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-barbecue-sauce-2/</link>
		<comments>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-barbecue-sauce-2/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 03:54:13 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Sauces Stocks Marinades]]></category>

		<category><![CDATA[dip]]></category>

		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-barbecue-sauce-2/</guid>
		<description><![CDATA[A Little Personal History:

Description:

   Categories: Sauce  Servings: 2 Cups  Time: – Preparation:&#160;&#160; 10 minutes– Cooking:&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160; 20 minutes– Refrigeration:&#160; 8 Hours Barbecue (BBQ) Sauce comes in many varieties, the most popular in the USA is Kansas City style (a tomato or ketchup based with sweet, sour and smoky flavors married together). (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/sauces-stocks-marinades/lars-barbecue-sauce-2/feed/</wfw:commentRss>
	
	</item>
		<item>
		<title>Lars&#039;s Salsa Verde</title>
		<link>http://www.cluboffive.org/cookbook/appetizers/lars-salsa-verde/</link>
		<comments>http://www.cluboffive.org/cookbook/appetizers/lars-salsa-verde/#comments</comments>
		<pubDate>Sun, 01 Jun 2008 02:45:33 +0000</pubDate>
		<dc:creator>Lars</dc:creator>
		
		<category><![CDATA[Appetizers]]></category>

		<category><![CDATA[Relish Salsa]]></category>

		<category><![CDATA[dip]]></category>

		<category><![CDATA[sauces]]></category>

		<category><![CDATA[Tex-Mex Cuisine]]></category>

		<guid isPermaLink="false">http://www.cluboffive.org/2008/02/11/salsa-verde/</guid>
		<description><![CDATA[A Little Personal History:

Description:

Description Text

   Category: Appetizer, Dip, Salsa  Servings: 2+ cups  Time: Time  Equipment: Large saucepan, cutting board and knifes, spoon, measuring cups and spoons, blender or food processor  Difficulty: Easy

Ingredients:

 2 cups (1 Lbs) tomatoes, blanched, seeded and chopped    ½ Red Spanish onion  1 bunch fresh cilantro  ½ bunch parsley, washed and chopped  2 - 6 fresh Serrano or other hot green chili peppers (2 hot, 4 very hot, 6 scorching), cored, seeded and chopped  1 garlic clove, chopped    ½ lime, juiced &#38; seeded  ½ Tbs extra virgin olive oil  1 tsp salt  pinch of pepper

Procedure:

 In large saucepan with boiling water, blanch tomatoes. (...)]]></description>
		<wfw:commentRss>http://www.cluboffive.org/cookbook/appetizers/lars-salsa-verde/feed/</wfw:commentRss>
	
	</item>
	</channel>
</rss>
