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	<title>TAN - The Afro News &#187; Chef Honore Gbedze</title>
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	<link>http://www.theafronews.ca</link>
	<description>Newspaper serving the African American community of British Columbia, published in Vancouver, B.C.</description>
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		<title>Baked Prawns &amp; Mushroom Risoto</title>
		<link>http://www.theafronews.ca/2011/11/28/8361/</link>
		<comments>http://www.theafronews.ca/2011/11/28/8361/#comments</comments>
		<pubDate>Mon, 28 Nov 2011 08:36:35 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Baked Prawns]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Mushroom Risoto]]></category>

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		<description><![CDATA[In large saucepan on medium heat, melt butter and add oil and sauté the shallots, pepper, mushrooms, garlic and half of the prawns chopped, add the wine and stir constantly for 4 minutes. Transfer to a bowl and keep aside. Add the risotto to the saucepan and slowly add the heated broth and keep stirring for 5 minutes. ]]></description>
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		<title>Chicken Cordon Bleu with Roasted Garlic White Wine Sauce</title>
		<link>http://www.theafronews.ca/2011/10/29/8120/</link>
		<comments>http://www.theafronews.ca/2011/10/29/8120/#comments</comments>
		<pubDate>Sat, 29 Oct 2011 20:26:24 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Chicken Cordon Bleu]]></category>

		<guid isPermaLink="false">http://www.theafronews.ca/?p=8120</guid>
		<description><![CDATA[With a paring knife insert a whole in the centre of each chicken breast at the thickest end. Roll the ham and cheese together and insert into the middle of the chicken breast.]]></description>
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		<title>Grenade of Artichoke</title>
		<link>http://www.theafronews.ca/2011/09/18/7628/</link>
		<comments>http://www.theafronews.ca/2011/09/18/7628/#comments</comments>
		<pubDate>Sun, 18 Sep 2011 07:56:18 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Grenade of Artichoke]]></category>

		<guid isPermaLink="false">http://www.theafronews.ca/?p=7628</guid>
		<description><![CDATA[In food processor coarsely blend the prawns, shrimp, red and yellow pepper, garlic, thyme, rosemary, salt and pepper, 1 tbsp onion. Transfer shrimp and prawn mixture into a bowl and add 2 tablespoon bread crumbs and egg. ]]></description>
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		<item>
		<title>Summer Style Grilled Organic Sockeye Salmon Steak</title>
		<link>http://www.theafronews.ca/2011/09/11/7616/</link>
		<comments>http://www.theafronews.ca/2011/09/11/7616/#comments</comments>
		<pubDate>Mon, 12 Sep 2011 01:34:12 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Sockeye Salmon Steak]]></category>

		<guid isPermaLink="false">http://www.theafronews.ca/?p=7616</guid>
		<description><![CDATA[Preheat the barbeque to medium-high, grill the vegetables until tender about 8 minutes, remove and keep warm. Wipe down the grill to remove any vegetable remnants and use cooking spray or olive oil to grease the grill. Place the salmon on the grill for 6-8 minutes per side or until cooked.]]></description>
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		<title>Roulade of Pork Loin with Dried Fruit served with Stuffed Tomatoes</title>
		<link>http://www.theafronews.ca/2011/03/12/5989/</link>
		<comments>http://www.theafronews.ca/2011/03/12/5989/#comments</comments>
		<pubDate>Sat, 12 Mar 2011 07:15:54 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Healthy Creations]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[Pork Loin]]></category>
		<category><![CDATA[Stuffed Tomatoes]]></category>
		<category><![CDATA[TAN]]></category>

		<guid isPermaLink="false">http://www.theafronews.ca/?p=5989</guid>
		<description><![CDATA[Quickly pan sear all sides of the pork loin pieces and flambé with the rum.
Pour the wine on top and transfer to a roasting pan. Place the stuffed tomatoes around the meat and cut the remaining 2 tomatoes into big cubes and spread around the meat as well.

]]></description>
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		<item>
		<title>Summer Stuffed Organic Morel Mushrooms</title>
		<link>http://www.theafronews.ca/2010/07/28/3606/</link>
		<comments>http://www.theafronews.ca/2010/07/28/3606/#comments</comments>
		<pubDate>Wed, 28 Jul 2010 17:43:59 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Morel Mushrooms]]></category>
		<category><![CDATA[Stuffed Organic Morel Mushrooms]]></category>
		<category><![CDATA[TAN News]]></category>

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		<description><![CDATA[On low heat, heat oil and pan fry the stuffed coated morels for 5 minutes. Transfer to oven safe dish, spread with butter and bake in a 350˚F oven for 10 minutes.]]></description>
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		<item>
		<title>Bean Ragout with Marinated Charcoal Grilled Lamb Sirloin</title>
		<link>http://www.theafronews.ca/2010/06/17/3309/</link>
		<comments>http://www.theafronews.ca/2010/06/17/3309/#comments</comments>
		<pubDate>Fri, 18 Jun 2010 06:44:39 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Bean Ragout]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Marinated Charcoal Grilled Lamb Sirloin]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[A heart-warming dish learned from my Grandmom with a modern addition.  ]]></description>
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		<item>
		<title>Fresh Seasoned Organic Garden Vegetables With Marinated and Grilled Mussels  Salad</title>
		<link>http://www.theafronews.ca/2010/05/08/3004/</link>
		<comments>http://www.theafronews.ca/2010/05/08/3004/#comments</comments>
		<pubDate>Sat, 08 May 2010 19:54:52 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Garden Vegetables]]></category>
		<category><![CDATA[Grilled Mussels]]></category>

		<guid isPermaLink="false">http://www.theafronews.ca/?p=3004</guid>
		<description><![CDATA[Marinate the mussels with fresh chopped herbs, garlic, 1 tablespoon oil, salt and pepper let rest for about 15 minutes.

Dice the tomatoes, bell peppers, cucumber. Chop the capers. In big bowl mix all the vegetables together add the feta cheese, 2 tablespoons olive oil, season with salt and pepper.
]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pan Seared Scallops with Whipped Potatoes Au Coulis D&#8217;epinards</title>
		<link>http://www.theafronews.ca/2010/02/02/2091/</link>
		<comments>http://www.theafronews.ca/2010/02/02/2091/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 09:36:46 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Delicious Healthy Creations]]></category>
		<category><![CDATA[Pan Seared Scallops]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Vancouver]]></category>

		<guid isPermaLink="false">http://www.theafronews.ca/?p=2091</guid>
		<description><![CDATA[Try out this delicious recipe for Pan Seared Scallops from Chef Honoré.]]></description>
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		<item>
		<title>Grilled Cedar Planked Red Snapper with Orzo Florentine</title>
		<link>http://www.theafronews.ca/2010/01/06/1907/</link>
		<comments>http://www.theafronews.ca/2010/01/06/1907/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 09:06:15 +0000</pubDate>
		<dc:creator>Honore Gbedze</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Chef Honore Gbedze]]></category>
		<category><![CDATA[Florentine]]></category>
		<category><![CDATA[Healthy Creations]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Red Snapper Orzo]]></category>
		<category><![CDATA[The Afro News]]></category>
		<category><![CDATA[Vancouver]]></category>

		<guid isPermaLink="false">http://www.theafronews.ca/?p=1907</guid>
		<description><![CDATA[By Chef  Honore Gbedze The Afro News Vancouver Ingredients 4 fillets of Red Snapper 3 cups pre-cooked orzo 2 teaspoons olive oil 1 large onion 1 clove of garlic 5 Big Edible Mushrooms sliced 5 cups of the fish stock 4 teaspoons of fresh cream Cedar Plank Dry wood Chopped Parsely Handful of fresh Spinach [...]]]></description>
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