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	<title>My Lasagna Recipe &#187; Ingredients</title>
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		<title>How to Make Mozzarella Cheese</title>
		<link>http://mylasagnarecipe.com/2008/06/how-to-make-mozzarella-cheese/</link>
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		<pubDate>Sun, 22 Jun 2008 20:34:38 +0000</pubDate>
		<dc:creator>Lasagna</dc:creator>
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		<description><![CDATA[Ricki Carroll&#8217;s 30-minute Mozzarella Mother Earth News Yield: 3/4 to 1 pound cheese 1 1/2 tsp citric acid dissolved in 1/4 cup cool water 1 gallon pasteurized whole milk 1/4 tsp liquid rennet (or 1/4 rennet tablet) diluted in 1/4 cup cool, unchlorinated water 1 tsp cheese salt (coarse, noniodized flake salt similar to pickling [...]]]></description>
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		<title>Italian sausage</title>
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		<pubDate>Wed, 19 Dec 2007 04:04:26 +0000</pubDate>
		<dc:creator>Lasagna</dc:creator>
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		<description><![CDATA[Definition: This favorite pizza topping is a coarse pork sausage, generally sold in plump links. Italian sausage is usually flavored with garlic and fennel seed or anise seed. It comes in two styles&#8211;hot (flavored with hot, red peppers) and sweet (without the added heat). It must be well cooked before serving, and is suitable for [...]]]></description>
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		<title>Parmesan Cheese</title>
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		<pubDate>Wed, 19 Dec 2007 03:53:56 +0000</pubDate>
		<dc:creator>Lasagna</dc:creator>
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		<description><![CDATA[Definition: [PAHR-muh-zahn] This hard, dry cheese is made from skimmed or partially skimmed cow&#8217;s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy&#8217;s preeminent Parmigiano-Reggiano, with its granular texture that melts [...]]]></description>
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