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	<title>The Weekend Chef &#187; appetizer</title>
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	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
	<lastBuildDate>Wed, 14 May 2008 02:13:13 +0000</lastBuildDate>
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			<item>
		<title>Cybrludite&#8217;s &#8220;THE DIP&#8221;</title>
		<link>http://theweekendchef.info/20050715/cybrludites-the-dip/</link>
		<comments>http://theweekendchef.info/20050715/cybrludites-the-dip/#comments</comments>
		<pubDate>Sat, 16 Jul 2005 00:17:15 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20050715/cybrludites-hot-as-hades-dip/</guid>
		<description><![CDATA[Ingredients:

1lb lean ground beef
2lb block of &#8220;mild mexican&#8221; Velveeta
1 &#38; 1/2 3oz bags of Hormel bacon bits (The real shredded bacon, not the baconish flavored TVP)
1 can of Rotel chopped peppers &#38; tomatos, &#8220;Hot&#8221; flavor
Tony Chachere&#8217;s to taste

Instructions:

Season the ground beef with the Tony&#8217;s &#38; brown.
Cube the Velveeta and place ,in a cassarole dish.
Drain the [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

1lb lean ground beef
2lb block of &#8220;mild mexican&#8221; Velveeta
1 &amp; 1/2 3oz bags of Hormel bacon bits (The real shredded bacon, not the baconish flavored TVP)
1 can of Rotel chopped peppers &amp; tomatos, &#8220;Hot&#8221; flavor
Tony Chachere&#8217;s to taste

Instructions:

Season the ground beef with the Tony&#8217;s &amp; brown.
Cube the Velveeta and place ,in a cassarole dish.
Drain the [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050715/cybrludites-the-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Avocado Black Bean Dip</title>
		<link>http://theweekendchef.info/20050528/avocado-black-bean-dip/</link>
		<comments>http://theweekendchef.info/20050528/avocado-black-bean-dip/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Ingredients:

1/2 avocado
15oz can black beans, drained
1/4 cup chopped onion
1-2 cloves garlic, pealed
1/4 cup roasted red peppers
1/4 cup fat-free chicken or vegetable broth
2 tablespoons balsamic vinegar
2 tablespoons fat-free sour cream
cayenne pepper to taste

Instructions:

Put all ingredients in food processor or blender.  Mix until blended and as smooth or chunky as you like.

Nutrition Summary:
Per serving: 81.8 calories; [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

1/2 avocado
15oz can black beans, drained
1/4 cup chopped onion
1-2 cloves garlic, pealed
1/4 cup roasted red peppers
1/4 cup fat-free chicken or vegetable broth
2 tablespoons balsamic vinegar
2 tablespoons fat-free sour cream
cayenne pepper to taste

Instructions:

Put all ingredients in food processor or blender.  Mix until blended and as smooth or chunky as you like.

Nutrition Summary:
Per serving: 81.8 calories; [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/avocado-black-bean-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chunky Hawaiian Dip</title>
		<link>http://theweekendchef.info/20050528/chunky-hawaiian-dip-or-spread/</link>
		<comments>http://theweekendchef.info/20050528/chunky-hawaiian-dip-or-spread/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Yields: 2 1/2 cups
Ingredients:

3 oz   light cream cheese, softened
1/2 cup   fat-free sour cream
8 oz   crushed pineapple, well-drained
1/4 cup   mango chutney

Instructions:

Beat cream cheese, sour cream, pineapple, and chutney in bowl until blended. Cover and chill 1 hour or overnight.
Refridgerate leftover spread in airtight contair for up to one [...]]]></description>
			<content:encoded><![CDATA[Yields: 2 1/2 cups
Ingredients:

3 oz   light cream cheese, softened
1/2 cup   fat-free sour cream
8 oz   crushed pineapple, well-drained
1/4 cup   mango chutney

Instructions:

Beat cream cheese, sour cream, pineapple, and chutney in bowl until blended. Cover and chill 1 hour or overnight.
Refridgerate leftover spread in airtight contair for up to one [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/chunky-hawaiian-dip-or-spread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tangy Spinach Artichoke Dip</title>
		<link>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/</link>
		<comments>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 12
Ingredients:

5 oz   fresh spinach, rinsed and stemmed
2    garlic cloves, pressed or minced
15 oz   cannellini beans, rinsed and drained
1 cup   scallions, chopped
2 Tbs   fresh basil, chopped
2 Tbs   fresh lemon juice, to taste
15 oz   canned artichoke hearts, minced
 salt and pepper, [...]]]></description>
			<content:encoded><![CDATA[Servings: 12
Ingredients:

5 oz   fresh spinach, rinsed and stemmed
2    garlic cloves, pressed or minced
15 oz   cannellini beans, rinsed and drained
1 cup   scallions, chopped
2 Tbs   fresh basil, chopped
2 Tbs   fresh lemon juice, to taste
15 oz   canned artichoke hearts, minced
 salt and pepper, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Squash Chips</title>
		<link>http://theweekendchef.info/20050528/squash-chips/</link>
		<comments>http://theweekendchef.info/20050528/squash-chips/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 2.
Ingredients:

cooking spray
1 medium yellow squash, thinly sliced
salt to taste
oregano to taste

Instructions:

Preheat oven to 200°F.
Coat 2 baking sheets with cooking spray.
Place squash in a single layer on baking sheets.
Coat squash with cooking spray.
Sprinkle seasonings over the vegetables.
Roast 2 hours or until vegetables are crisp and dry.

Cook&#8217;s Tips
Use a mandolin to evenly slice the squash.
To recrisp, [...]]]></description>
			<content:encoded><![CDATA[Serves 2.
Ingredients:

cooking spray
1 medium yellow squash, thinly sliced
salt to taste
oregano to taste

Instructions:

Preheat oven to 200°F.
Coat 2 baking sheets with cooking spray.
Place squash in a single layer on baking sheets.
Coat squash with cooking spray.
Sprinkle seasonings over the vegetables.
Roast 2 hours or until vegetables are crisp and dry.

Cook&#8217;s Tips
Use a mandolin to evenly slice the squash.
To recrisp, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/squash-chips/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Parmesan Rosemary Pinwheels</title>
		<link>http://theweekendchef.info/20050528/parmesan-rosemary-pinwheels/</link>
		<comments>http://theweekendchef.info/20050528/parmesan-rosemary-pinwheels/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Yields: 24
Ingredients:

1    can refrigerated crescent dinner rolls
1/2 cup   light cream cheese
1/4 cup   fresh parmesan cheese, grated
4 tsp   fresh rosemary, snipped

Instructions:

Preheat oven to 375°F.
Separate dough into four rectangles on a smooth surface. Press seams to seal.
Mix cream cheese, rosemary, and parmesan chees in a small bowl.
Spread 2 [...]]]></description>
			<content:encoded><![CDATA[Yields: 24
Ingredients:

1    can refrigerated crescent dinner rolls
1/2 cup   light cream cheese
1/4 cup   fresh parmesan cheese, grated
4 tsp   fresh rosemary, snipped

Instructions:

Preheat oven to 375°F.
Separate dough into four rectangles on a smooth surface. Press seams to seal.
Mix cream cheese, rosemary, and parmesan chees in a small bowl.
Spread 2 [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/parmesan-rosemary-pinwheels/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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