<?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:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Melanie Cooks &#187; main dish</title>
	<atom:link href="http://www.melaniecooks.com/tag/main-dish/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.melaniecooks.com</link>
	<description>Easy Tasty Recipes With Pictures</description>
	<lastBuildDate>Thu, 26 Jan 2012 04:41:17 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1.1</generator>
		<item>
		<title>Turkey, Avocado And Corn Salad Recipe</title>
		<link>http://www.melaniecooks.com/turkey-avocado-and-corn-salad-recipe/157/</link>
		<comments>http://www.melaniecooks.com/turkey-avocado-and-corn-salad-recipe/157/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 20:05:07 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Salad Recipes]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=157</guid>
		<description><![CDATA[This salad is filling enough to be a main dish! Ingredients: Cubed cooked turkey breast Canned corn, drained Avocado, cubed Lettuce leaves Oil Vinegar Directions: Whisk oil and vinegar (3 parts oil, 2 parts vinegar) to make a dressing. In a large bowl, combine all ingredients.  Toss with dressing to coat. Note: you can also use cubed ham instead of turkey]]></description>
		<wfw:commentRss>http://www.melaniecooks.com/turkey-avocado-and-corn-salad-recipe/157/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Sauteed Turkey Cutlets Recipe</title>
		<link>http://www.melaniecooks.com/sauteed-turkey-cutlets-recipe/70/</link>
		<comments>http://www.melaniecooks.com/sauteed-turkey-cutlets-recipe/70/#comments</comments>
		<pubDate>Fri, 18 Jul 2008 18:39:10 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Turkey Recipes]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=70</guid>
		<description><![CDATA[Ingredients: 1 lb turkey breast cutlets 1 egg 1/2 cup flour 3/4 tsp salt 1/4 tsp pepper 1 tbsp oil Directions: If the turkey cutlets are too big, cut them into smaller pieces.  Sprinkle turkey cutlets with salt and pepper on both sides. Whisk the egg in a bowl.  Put the flour on a large plate. Heat the oil in a large non-stick frying pan over medium-high heat (I like to use 2 frying pans at once to save time). Dip each turkey cutlet in the egg, then dip into flour on each side, then put on a frying pan. Cook turkey cutlets for 4 minutes on 1 side, then flip them and cook for 4 minutes on the other side (or until no longer pink inside). These turkey cutlets go great with cranberry sauce! ]]></description>
		<wfw:commentRss>http://www.melaniecooks.com/sauteed-turkey-cutlets-recipe/70/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vegetarian Fried Rice Recipe</title>
		<link>http://www.melaniecooks.com/fried-rice-recipe/50/</link>
		<comments>http://www.melaniecooks.com/fried-rice-recipe/50/#comments</comments>
		<pubDate>Wed, 14 May 2008 18:03:30 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Vegetarian Main Dishes]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=50</guid>
		<description><![CDATA[Ingredients: 2 cups of cooked rice 1 shredded carrot 2 cups of chopped vegetables 1 egg 2 tbsp soy sauce 2 tbsp oil Directions: Heat 1 tbsp of oil in a non-stick frying pan over medium-high heat.  Add the shredded carrot and chopped vegetables.  Cook, stirring periodically, for 5 minutes or until tender. Add another 1 tbsp of oil to the frying pan.  Add cooked rice and stir so it&#8217;s mixed with oil and vegetables. Add a raw egg, then stir very fast so all the rice is coated with egg.  Drizzle with the soy sauce.  Keep stirring for 2 minutes. Note: for a vegan version, just omit the eggs.]]></description>
		<wfw:commentRss>http://www.melaniecooks.com/fried-rice-recipe/50/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Potato Pancakes (Latkes) Recipe</title>
		<link>http://www.melaniecooks.com/potato-pancakes-latkes-recipe/20/</link>
		<comments>http://www.melaniecooks.com/potato-pancakes-latkes-recipe/20/#comments</comments>
		<pubDate>Sat, 03 May 2008 18:14:51 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Vegetarian Main Dishes]]></category>
		<category><![CDATA[jewish food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=20</guid>
		<description><![CDATA[Ingredients: 6 medium potatoes 1 onion 2 eggs 4 tbsp flour 1 tsp salt 1/4 tsp pepper Oil for frying Directions: Shred the potatoes using the food processor (shredder disk).  Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can. Grate the onion.  Mix potatoes, onion, eggs, flour, salt and pepper. Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time).  Form the potato mixture into patties (squeeze out excess liquid as you go) and put on a frying pan. Cook for 7 minutes, then flip and cook for another 5 minutes (or until golden-brown on both sides and cooked through).   Check the potato pancakes from time to time and adjust the heat setting &#8211; if they are starting to turn too dark, the heat is too high, and if they are pale, it&#8217;s too low. Potato pancakes taste best when served immediately &#8211; when reheated, they lose their crunch.  Serve with apple sauce.]]></description>
		<wfw:commentRss>http://www.melaniecooks.com/potato-pancakes-latkes-recipe/20/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Sweet And Sour Baked Chicken Legs Recipe</title>
		<link>http://www.melaniecooks.com/sweet-and-sour-baked-chicken-legs-recipe/17/</link>
		<comments>http://www.melaniecooks.com/sweet-and-sour-baked-chicken-legs-recipe/17/#comments</comments>
		<pubDate>Sat, 03 May 2008 00:06:35 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Chicken Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[main dish]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=17</guid>
		<description><![CDATA[Ingredients: 2 lbs chicken legs 1 cup apricot jam 3 tbsp vinegar 1 tbsp soy sauce 1 tbsp ketchup 3 garlic cloves, minced Directions: Preheat oven to 375F. Combine apricot jam, vinegar, soy sauce, ketchup and garlic to make the sauce.  Put chicken in a large non-stick baking dish.  Coat chicken with the sauce all over.  Bake for 1 hour.]]></description>
		<wfw:commentRss>http://www.melaniecooks.com/sweet-and-sour-baked-chicken-legs-recipe/17/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Orange Chicken Recipe</title>
		<link>http://www.melaniecooks.com/orange-chicken-recipe/14/</link>
		<comments>http://www.melaniecooks.com/orange-chicken-recipe/14/#comments</comments>
		<pubDate>Thu, 01 May 2008 20:36:18 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Chicken Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chinese food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[orange]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=14</guid>
		<description><![CDATA[Ingredients For Chinese Orange Chicken Recipe: 2 lbs skinless boneless chicken breasts, cut into 1-inch pieces oil for frying Sauce For Chinese Orange Chicken Recipe: 2 cups orange juice 1/2 cup white vinegar 1/2 cup soy sauce 1 cup dark brown sugar 8 garlic cloves, minced 1-inch piece of ginger root, grated 1 tsp red pepper 1 tbsp cornstarch Coating For Chinese Orange Chicken: 4 egg whites, whisked 1 cup cornstarch Directions On How To Make Chinese Orange Chicken At Home: Combine all sauce ingredients except cornstarch and mix well.  Put chicken pieces in a bowl and pour 1 cup of the sauce over the chicken (reserve the rest of the sauce).  Mix it with your hands so all the chicken is covered with sauce.  Leave to marinate at room temperature for 30 minutes. Put the remaining sauce in a sauce pan and bring to a boil.  In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp of water.  Add cornstarch mixture to the sauce and stir for 2 minutes, until sauce is thickened. Fry the chicken: You will need to fry it in batches, so the chicken pieces are not crowded in the pan &#8211; they need to fit in a single [...]]]></description>
		<wfw:commentRss>http://www.melaniecooks.com/orange-chicken-recipe/14/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

