<?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>Foodies Like Us Blog &#187; Ingredients</title>
	<atom:link href="http://www.foodieslikeusblog.com/category/ingredients/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.foodieslikeusblog.com</link>
	<description></description>
	<lastBuildDate>Mon, 26 Jul 2010 18:02:46 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0</generator>
		<item>
		<title>Alchemy Restaurant and Wine Bar: Seventh Heaven</title>
		<link>http://www.foodieslikeusblog.com/restaurants/alchemy-restaurant-and-wine-bar-seventh-heaven/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/alchemy-restaurant-and-wine-bar-seventh-heaven/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 04:41:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[alchemy]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Chef Paul O'Connor]]></category>
		<category><![CDATA[copperwynd]]></category>
		<category><![CDATA[doug carlson]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[fountain hills]]></category>
		<category><![CDATA[great view]]></category>
		<category><![CDATA[Molly Cerreta Smith]]></category>
		<category><![CDATA[wine bar]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1582</guid>
		<description><![CDATA[By Molly Cerreta Smith, Guest Blogger, Foodies Like Us If you haven&#8217;t been out to Fountain Hills for a while, there is new reason to make the trek. Copperwynd&#8217;s signature restaurant Alchemy has been totally revamped. It now features a wine bar and the concept has evolved from &#8220;fine dining&#8221; to a more casual and [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/restaurants/alchemy-restaurant-and-wine-bar-seventh-heaven/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Drool-Worthy Beef at Morton’s</title>
		<link>http://www.foodieslikeusblog.com/restaurants/drool-worthy-beef-at-morton%e2%80%99s/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/drool-worthy-beef-at-morton%e2%80%99s/#comments</comments>
		<pubDate>Sun, 18 Jul 2010 01:14:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Executive Chef Steven Anderson]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[GM Michael Colleluori]]></category>
		<category><![CDATA[Morton’s The Steakhouse]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1539</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie After spending 6 days in New York City pretty much eating everything in sight, the very last thing I wanted to do was eat a huge dinner out. However, I had set this date night up with my husband weeks before and I didn’t want to disappoint. In all [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/restaurants/drool-worthy-beef-at-morton%e2%80%99s/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Delicious Margarita and Guacamole Recipes from Chef Mel Mecinas at Talavera</title>
		<link>http://www.foodieslikeusblog.com/recipes/delicious-margarita-and-guacamole-recipes-from-chef-mel-mecinas-at-talavera/</link>
		<comments>http://www.foodieslikeusblog.com/recipes/delicious-margarita-and-guacamole-recipes-from-chef-mel-mecinas-at-talavera/#comments</comments>
		<pubDate>Tue, 13 Jul 2010 21:01:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Chef Mel Mecinas]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Four Seasons]]></category>
		<category><![CDATA[guacamole]]></category>
		<category><![CDATA[margaritas]]></category>
		<category><![CDATA[Scottsdale]]></category>
		<category><![CDATA[Talavera]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1513</guid>
		<description><![CDATA[Due to popular demand, here are the recipes for the Guacamole and Margaritas we tried at our Gastronomics class on July 10th. Thank you to Chef Mel and the staff at the Four Seasons for an amazing event! Guacamole Ingredients 4  Ripe Avocados 1  Roma Tomato, diced 1  Small Red Onion, diced 1  Jalapeno, deseeded and diced [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/recipes/delicious-margarita-and-guacamole-recipes-from-chef-mel-mecinas-at-talavera/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Potato, Portabella and Parmesan Gratin: Comfort in a Casserole</title>
		<link>http://www.foodieslikeusblog.com/recipes/potato-portabella-and-parmesan-gratin-comfort-in-a-casserole/</link>
		<comments>http://www.foodieslikeusblog.com/recipes/potato-portabella-and-parmesan-gratin-comfort-in-a-casserole/#comments</comments>
		<pubDate>Mon, 12 Jul 2010 23:45:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Kira Wills]]></category>
		<category><![CDATA[portabella and parmesan gratin]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[saturday chef]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1497</guid>
		<description><![CDATA[By Kira Wills, Guest Blogger, Foodies Like Us saturday-chef.blogspot.com When I was a child, I had a boundless imagination.  It made being grounded fun, and punishing me next to impossible.  As an adult and a writer, I actively nurture my imagination and my inner child.  I like to laugh make up stories, and generally enjoy [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/recipes/potato-portabella-and-parmesan-gratin-comfort-in-a-casserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>2010 Food Trends: Foodies take NYC by storm!</title>
		<link>http://www.foodieslikeusblog.com/ingredients/2010-food-trends-foodies-take-nyc-by-storm/</link>
		<comments>http://www.foodieslikeusblog.com/ingredients/2010-food-trends-foodies-take-nyc-by-storm/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 21:02:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Fancy Food Show]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[New York City]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1489</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie Having lived the past 10 years as a banker, the only job specific conventions I have ever attended in the past were banking related. Yawn. Not much more boring or lame than spending 4 days with stuffy, black suit wearing old white guys. My convention life got a major [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/ingredients/2010-food-trends-foodies-take-nyc-by-storm/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Tales from a BBQ Obsessed Woman</title>
		<link>http://www.foodieslikeusblog.com/restaurants/tales-from-a-bbq-obsessed-woman/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/tales-from-a-bbq-obsessed-woman/#comments</comments>
		<pubDate>Sun, 04 Jul 2010 05:21:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Bryan Dooley]]></category>
		<category><![CDATA[Bryan's Black Mountain BBQ]]></category>
		<category><![CDATA[Cave Creek]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1470</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie Ahhhh, Barbeque. I love everything about it. From the crunchy bark of a perfectly smoked pork shoulder, to the chewy and tender texture of beef brisket. I love a rich and spicy BBQ sauce. I love brown sugar based rubs. I love it so much that I am part [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/restaurants/tales-from-a-bbq-obsessed-woman/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Ling and Louie’s: Modern Asian Meets American Comfort</title>
		<link>http://www.foodieslikeusblog.com/restaurants/ling-and-louie%e2%80%99s-modern-asian-meets-american-comfort/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/ling-and-louie%e2%80%99s-modern-asian-meets-american-comfort/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 20:46:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Asian food Scottsdale]]></category>
		<category><![CDATA[christa oyer]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[John Banquil]]></category>
		<category><![CDATA[Ling and Louie's]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1456</guid>
		<description><![CDATA[By Christa Oyer, Foodies Like Us I’ve always been a big fan of Asian food. Even as a child it was one of my favorites. Perhaps I have positive associations from my childhood of our weekly family dinners at one of the local Asian restaurants. Needless to say, Susie and Jay didn’t need to twist [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/restaurants/ling-and-louie%e2%80%99s-modern-asian-meets-american-comfort/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Fourth of July Ideas in a Pinch from Foodies Like Us</title>
		<link>http://www.foodieslikeusblog.com/recipes/forth-of-july-ideas-in-a-pinch-from-foodies-like-us/</link>
		<comments>http://www.foodieslikeusblog.com/recipes/forth-of-july-ideas-in-a-pinch-from-foodies-like-us/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 19:09:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[3TV Phoenix]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Last Minute 4th of July Ideas]]></category>
		<category><![CDATA[Sangria Recipes]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1453</guid>
		<description><![CDATA[Hey Foodies, Susie Timm will be on Channel 3 in Phoenix tomorrow, July 2nd at 9:15 AM talking about great last minute ideas for the 4th. Here&#8217;s where you can get some of the great ideas we are talking about!! Red White and Blue Sangria: 1 bottle Pinot Grigio 1/2 cup Triple Sec 1/4 cup [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/recipes/forth-of-july-ideas-in-a-pinch-from-foodies-like-us/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apple Coleslaw Recipes Add Flair to Your Next Picnic</title>
		<link>http://www.foodieslikeusblog.com/recipes/apple-coleslaw-recipes-add-flair-to-your-next-picnic/</link>
		<comments>http://www.foodieslikeusblog.com/recipes/apple-coleslaw-recipes-add-flair-to-your-next-picnic/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 15:40:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[550 KFYI]]></category>
		<category><![CDATA[Apple Coleslaw]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[j.e. pizarro]]></category>
		<category><![CDATA[Jan D'Atri]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1448</guid>
		<description><![CDATA[Chief Foodies Jay and Susie were co-hosts of the Jan D’Atri Show on 550 KFYI on Saturday June 19. They were honored to sample various apple coleslaw recipes and talk about them on the show. Thanks for passing these along Jan!! Green Apple Slaw Ingredients: 3 tablespoons cider vinegar 3 tablespoons Agave Nectar or Karo [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/recipes/apple-coleslaw-recipes-add-flair-to-your-next-picnic/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>On the range with the better red meat: Bison Chili Recipe</title>
		<link>http://www.foodieslikeusblog.com/uncategorized/on-the-range-with-the-better-red-meat-bison-chili-recipe/</link>
		<comments>http://www.foodieslikeusblog.com/uncategorized/on-the-range-with-the-better-red-meat-bison-chili-recipe/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 02:26:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[bison chili]]></category>
		<category><![CDATA[bison/buffalo]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1412</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie Were you aware of the health benefits of bison? It contains a high proportion of protein and minerals in relation to its calorie content, and is a great source of iron, zinc, phosphorus, niacin, vitamin B6 and B12. In addition, bison graze on grass and are not fed commercial [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/uncategorized/on-the-range-with-the-better-red-meat-bison-chili-recipe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
