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	<title>Asian Chef Association &#187; Recipes</title>
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		<title>Thanksgiving Recipes From Ming Tsai</title>
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		<pubDate>Wed, 19 Nov 2008 23:52:04 +0000</pubDate>
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				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Recipes]]></category>
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		<description><![CDATA[This recipe takes classic Thanksgiving flavors &#8212; turkey and cranberry &#8212; and uses them in a non-traditional, East-West way. I love cranberries &#8212; I use a combination of fresh and dried cranberries here for the ultimate sweet-tart flavor. The Cranberry-Mango Vinaigrette is also great with a light frisee salad or fish. Panko Crusted Turkey ‘Scallopini’ [...]]]></description>
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		<title>Big Island Abalone with Crab Salad by Chef Ty Mahler</title>
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		<pubDate>Mon, 19 Nov 2007 02:41:07 +0000</pubDate>
		<dc:creator>darrinsander</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[abalone]]></category>
		<category><![CDATA[crab]]></category>
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		<description><![CDATA[Flash Seared Big Island Abalone with Crab Salad and Hawaiian Vanilla Vinaigrette Yields Four: 4 Big Island Abalone (must be bought from Hawaiian Fresh Seafood contact Aron) 4T. Mochi Flour Lobster Dust 1 Large Lobster Bodies 1peice Package Lup Cheong 1t. Extra Virgin Olive Oil N-Zorbit (this is a basic tapioca starch in powder form) [...]]]></description>
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		<title>Kakuni Pork</title>
		<link>http://www.acasf.com/kakuni-pork/</link>
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		<pubDate>Mon, 19 Mar 2007 23:43:08 +0000</pubDate>
		<dc:creator>WordPress</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[pork belly]]></category>

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		<description><![CDATA[Kakuni Pork By Tsuchida Ritsuo of Blowfish Sushi To Die For INGREDIENTS: pork belly with skinon 100 g leek 20 g ginger 1 sliced okara 1/2 cup water 800 ml METHOD: Pan roasted pork belly Make a crispy for skin side Cut crispy pork to 4cm x 3cm Place in a pan skin on face [...]]]></description>
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