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	<title>Fisto2 - Home of Cookups &#187; Amuse-Bouche/Hors-D’œuvre</title>
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		<title>Roquefort Deviled Eggs</title>
		<link>http://ghassandeeb.com/amuse-bouche/roquefort-deviled-eggs/</link>
		<comments>http://ghassandeeb.com/amuse-bouche/roquefort-deviled-eggs/#comments</comments>
		<pubDate>Sun, 04 Apr 2010 07:25:11 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Amuse-Bouche/Hors-D’œuvre]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[coriander]]></category>
		<category><![CDATA[dijon]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[red pepper roquefort dill]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[tabasco]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=191</guid>
		<description><![CDATA[Ingredients 12 hard-cooked eggs 2/3 cup Roquefort cheese (crumbled) 1/2 cup mayonnaise 2 tbsp dijon mustard 2 tbsp parsley or coriander (minced) 1 tsp hot green tabasco(tm) 1/2 tsp dill Salt, black and red pepper to taste Instructions Cut eggs in half lengthwise. Empty yolks in a large bowl, then add Roquefort cheese, mayonnaise, mustard, [...]]]></description>
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		<title>Batata Harra (Spicy Potatoes)</title>
		<link>http://ghassandeeb.com/amuse-bouche/batata-harra-spicy-potatoes/</link>
		<comments>http://ghassandeeb.com/amuse-bouche/batata-harra-spicy-potatoes/#comments</comments>
		<pubDate>Wed, 17 Mar 2010 12:58:17 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Amuse-Bouche/Hors-D’œuvre]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[mezza]]></category>
		<category><![CDATA[tapa]]></category>
		<category><![CDATA[batata]]></category>
		<category><![CDATA[black]]></category>
		<category><![CDATA[chilli]]></category>
		<category><![CDATA[coriander]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[extra]]></category>
		<category><![CDATA[harra]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[toss]]></category>
		<category><![CDATA[virgin]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=182</guid>
		<description><![CDATA[Summary: Lebanese taste with a kick Ingredients 1 kg potatoes diced 1/4 cup garlic cloves (minced) 1/4 fresh coriander (chopped) 1 tbsp chilli puree 1/4 tsp paprika powder 1 tsp lemon juice 4 tbsp extra virgin olive oil Salt and black pepper to taste Instructions Fry the potatoes cubes till golden brown. In a small [...]]]></description>
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		<title>Octopus, Shrimp and Scallop Ceviche</title>
		<link>http://ghassandeeb.com/amuse-bouche/octopus-shrimp-and-scallop-ceviche/</link>
		<comments>http://ghassandeeb.com/amuse-bouche/octopus-shrimp-and-scallop-ceviche/#comments</comments>
		<pubDate>Sat, 19 Dec 2009 22:58:50 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Amuse-Bouche/Hors-D’œuvre]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[mezza]]></category>
		<category><![CDATA[tapa]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[ceviche]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[cold]]></category>
		<category><![CDATA[green]]></category>
		<category><![CDATA[jalapeño]]></category>
		<category><![CDATA[juice]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[mix]]></category>
		<category><![CDATA[mojito]]></category>
		<category><![CDATA[octopus]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[red]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[serve]]></category>
		<category><![CDATA[shrimps]]></category>
		<category><![CDATA[yellow]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=95</guid>
		<description><![CDATA[Ingredients 100 grams octopus (semi-cooked) 100 grams shrimps (21-25 preferable semi-cooked) 100 grams scallops (semi-cooked) 2 medium tomatoes (finely chopped) 1 red onion (thinly sliced) 1 small chili pepper (finely minced) 1 small yellow bell pepper (finely minced) 1 small jalapeño pepper 2 kg limes (juiced) extra virgin olive oil pinch of fresh cilantro salt, [...]]]></description>
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		<item>
		<title>Tsatziki</title>
		<link>http://ghassandeeb.com/amuse-bouche/tsatziki/</link>
		<comments>http://ghassandeeb.com/amuse-bouche/tsatziki/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 14:27:15 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Amuse-Bouche/Hors-D’œuvre]]></category>
		<category><![CDATA[mezza]]></category>
		<category><![CDATA[tapa]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[cold]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[extra]]></category>
		<category><![CDATA[finely]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[juice]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[mashed]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pita]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[serve]]></category>
		<category><![CDATA[sliced]]></category>
		<category><![CDATA[virgin]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=93</guid>
		<description><![CDATA[Ingredients 1 cucumber (finely sliced) 2 cup yogurt 2 clove garlic (mashed) 2 tbsp extra virgin olive oil pepper and salt to taste 1 pinch of mint (thinly sliced) 1 tsp lemon juice Instructions Mix in the cucumber and yogurt with all other ingredients. Serve Cold. Variations Add some Dill to taste if available Cooking [...]]]></description>
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		<item>
		<title>Garlic Butter Escargot</title>
		<link>http://ghassandeeb.com/amuse-bouche/garlic-butter-escargot/</link>
		<comments>http://ghassandeeb.com/amuse-bouche/garlic-butter-escargot/#comments</comments>
		<pubDate>Sat, 07 Nov 2009 17:28:37 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Amuse-Bouche/Hors-D’œuvre]]></category>
		<category><![CDATA[baguette]]></category>
		<category><![CDATA[boil]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[escargot]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[snail]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=36</guid>
		<description><![CDATA[Ingredients 12 escargots, fresh ( you can buy them in pack) 250 grams soft butter 1/4 cup parsley, chopped 2 tbsp. onions, chopped 2 tbsp. garlic, minced 1 tbsp. red wine 1 tbsp. lemon juice salt to taste white pepper to taste Instructions Combine all ingredients and mix well. Keep the butter in a plastic [...]]]></description>
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