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  </channel><item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spaghetti-alla-carbonara.html?stop_mobi=yes">
    <title>Spaghetti alla carbonara</title>
    <dc:date>2015-08-29T08:12:57+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spaghetti-alla-carbonara.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe first appeared in Waitrose Kitchen magazine.]]></description>
<dc:subject>recipes pasta bacon cheese</dc:subject>
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<item rdf:about="http://food52.com/recipes/34108-bacon-jam">
    <title>Bacon Jam Recipe on Food52</title>
    <dc:date>2015-04-15T11:14:37+00:00</dc:date>
    <link>http://food52.com/recipes/34108-bacon-jam</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Bacon Jam is the condiment of the future. ]]></description>
<dc:subject>recipes bacon</dc:subject>
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<item rdf:about="http://www.bbc.co.uk/food/recipes/potato_drop_scones_68011">
    <title>BBC - Food - Recipes : Potato drop scones with grilled bacon and tomato</title>
    <dc:date>2015-04-01T10:42:36+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/potato_drop_scones_68011</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Potato scones make a great quick brunch. They are also a fantastic way of using up leftover potato.]]></description>
<dc:subject>recipes potatoes bacon</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/mar/19/how-to-make-the-perfect-meatloaf">
    <title>How to make the perfect meatloaf | Life and style | The Guardian</title>
    <dc:date>2015-03-19T14:10:03+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/mar/19/how-to-make-the-perfect-meatloaf</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Make your meat go further with this classic US comfort food recipe. But which meat do you prefer to use?]]></description>
<dc:subject>recipes beef pork bacon</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/jun/01/pearled-spelt-mograbia-recipes-nigel-slater">
    <title>Nigel Slater's pearled spelt and mograbia recipes | Life and style | The Observer</title>
    <dc:date>2014-08-05T12:36:56+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/jun/01/pearled-spelt-mograbia-recipes-nigel-slater</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Summer salads based on pearled spelt or couscous can be brought to life with vibrant flavours of oil, citrus and a handful of herbs. All you need is a little imagination…]]></description>
<dc:subject>recipes salad bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/25832-italian-texan-white-bean-stew?mc_cid=3c25aa2917&amp;mc_eid=a9c2b755d8">
    <title>Italian-Texan White Bean Stew recipe on Food52.com</title>
    <dc:date>2014-03-19T16:16:09+00:00</dc:date>
    <link>http://food52.com/recipes/25832-italian-texan-white-bean-stew?mc_cid=3c25aa2917&amp;mc_eid=a9c2b755d8</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Growing up, I loved it when my mom made a big pot of navy beans cooked in salt pork. The beans would get sort of mushy, and we would crumble our cornbread into the salty, stick-to-your-ribs, bowl of comfort. 

I wanted a fresher take on that satisfying pot o’ beans, and I turned to the ingredients I normally use to make Italian white beans. I think that adding the bacon end near the end of cooking cuts back some on the sodium levels, and leaving these beans a bit more al dente lends them to pairing with the crisp Swiss chard.]]></description>
<dc:subject>recipes beans bacon</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/03/mushrooms-bacon-asparagus-egg-recipe.html">
    <title>Mushrooms, Bacon, and Asparagus Topped With Eggs | Serious Eats : Recipes</title>
    <dc:date>2014-03-01T18:06:34+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/03/mushrooms-bacon-asparagus-egg-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Originally, I was planning on making a dish of asparagus wrapped with bacon, served with sautéed mushrooms and fried eggs, but then I thought, is wrapping asparagus with bacon really any better than simply cooking the two separately and combining them? With the former, you end up with one of two options: perfectly crisp bacon and overcooked asparagus, or perfectly cooked asparagus and rubbery bacon. Cooking them separately gives you more control, delivering perfect results on both fronts.

This simple hash starts with bacon crisped in a skillet. I set it aside and use the bacon fat to then brown mushrooms. The mushrooms soak up all of that bacon flavor—the perfect meaty counterpoint to tender-crisp asparagus stalks.

It all forms a perfect base for some eggs fried until crisp-and-runny, the golden yolk forming a sauce for the asparagus, bacon and mushrooms. I like to use thin asparagus stalks so that they cook up quickly without the need for any sort of par-cooking or steaming.]]></description>
<dc:subject>recipes bacon eggs mushrooms</dc:subject>
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<item rdf:about="http://food52.com/recipes/2348-lentil-and-sausage-soup-for-a-cold-winter-s-night">
    <title>Lentil and Sausage Soup for a Cold Winter's Night recipe on Food52.com</title>
    <dc:date>2014-02-22T18:56:06+00:00</dc:date>
    <link>http://food52.com/recipes/2348-lentil-and-sausage-soup-for-a-cold-winter-s-night</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This hearty one-dish-supper soup is in my regular fall-winter rotation, and has been a family favorite for quite a long time. That means three things: it tastes great, it’s not complicated, and I usually have on hand everything needed to make it. Once it’s served, people dig in and suddenly, the table’s quiet for a minute or two. Serve it with a hearty whole grain bread and follow it with fruit and cheese for a lovely, easy dinner at home. You'll see that the primary herb is marjoram. That's not an herb that you see often in recipes, but to my mind, it's what makes this soup so tasty. Enjoy!!]]></description>
<dc:subject>recipes soup bacon lentils sausages</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/02/polish-cabbage-potato-bacon-casserole-recipe.html">
    <title>Polish Cabbage, Potato, and Bacon Casserole | Serious Eats : Recipes</title>
    <dc:date>2014-02-21T20:30:18+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/polish-cabbage-potato-bacon-casserole-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Ever since I was a little kid, there have a been a few kitchen aromas that I've found absolutely irresistible: melting butter, turning browned and nutty in the pan; bright, freshly-grated lemon zest; and dark black coffee—long before I had the urge to actually drink it. But as of today, a new favorite tops my list: cabbage cooking down in bacon fat.

When Kenji told the recipe team that you, dear reader (hello!) have been poking around on the site for both cabbage and potato recipes, I decided to come up with something that not only united the two but also added—and why not?—some bacon for good measure. Googling around a bit, I found out that baked cabbage-potato-bacon casserole is a popular dish in most Eastern European countries, where it goes by various names depending on its exact geographic origin. The dish immediately appealed to me: Polish by blood, I've always loved the rich, hearty, simple meals common to the region (though, doubtless, my Jewish ancestors would frown upon my use of bacon in this recipe).

The preparation couldn't be easier: you crisp some bacon bits, fish 'em out, then cook down a whole mess of shredded cabbage and chopped onion in the smoky lard the bacon has left behind. You stop and savor the aroma; then, when you're good and ready, you mix in some parboiled potatoes, some cream for (more) richness, and some fresh parsley to help cut through that richness. Pack the mixture into a casserole dish, top with some mild grated cheese, and 40 minutes later you'll tuck into a browned, bubbling, soul-satisfying winner of a winter dish that will bring you some warmth on these cold nights.]]></description>
<dc:subject>recipes potatoes bacon</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/oct/01/fried-noodle-sandwich-yakisoba-pan-recipe">
    <title>Fried-noodle sandwich recipe | Life and style | theguardian.com</title>
    <dc:date>2013-10-04T09:33:59+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/oct/01/fried-noodle-sandwich-yakisoba-pan-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While in the UK and US we might be found wolfing burgers and kebabs after a night out, I like to imagine the Japanese scarfing down fried-noodle sandwiches, or yakisoba pan (yakisoba meaning "fried noodles in sauce" and pan meaning "bread"). Apparently this sandwich is widely available in convenience stores. Noodles are fried with vegetables such as carrot and bell pepper, then seasoned with yakisoba sauce (an intense, umami-rich concoction) and stuffed into a hot-dog bun. The sandwich is finished with strips of pickled ginger, dried seaweed and often sweetened mayo.]]></description>
<dc:subject>recipes sandwich bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.bbc.co.uk/food/recipes/tartiflette_59096">
    <title>BBC - Food - Recipes : Tartiflette</title>
    <dc:date>2013-08-28T11:18:22+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/tartiflette_59096</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie.]]></description>
<dc:subject>recipes potatoes bacon cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/04/grilled-bacon-wrapped-shrimp-arugula-red-onion-relish-recipe.html">
    <title>Grilled, Bacon-Wrapped Shrimp with Arugula and Red Onion Relish | Serious Eats : Recipes</title>
    <dc:date>2013-04-14T09:31:41+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/grilled-bacon-wrapped-shrimp-arugula-red-onion-relish-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Colombian aji picante—a lime-forward onion, cilantro and parsley relish—tastes good on most anything that's hot off the grill. Here it's the perfect foil for bacon-wrapped shrimp.

I like to serve mine in taco form on a bed of peppery arugula. Just slip them from the skewers, pop the tails off, and envelop them inside the tortilla. You can also remove the bacon-wrapped shrimp from skewers, discard the tails, and chop them into bite-sized pieces for filling tacos.

Alternately, eliminate the tortillas entirely. Instead, serve shrimp on a bed of arugula alone. Just add some cherry or grape tomatoes and use the aji as a vinaigrette.

Be careful not to overcook the shrimp or they'll be rubbery. That said, you do want the bacon to achieve a light char and crispness. Achieve this by keeping shrimp just off of direct heat. Keep the grill heat moderate, and don't walk away when cooking, because bacon fat may cause flames to ignite.]]></description>
<dc:subject>recipes seafood bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/04/eggs-in-a-bacon-basket-recipe.html">
    <title>Eggs in Bacon Baskets | Serious Eats : Recipes</title>
    <dc:date>2013-04-14T09:30:21+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/eggs-in-a-bacon-basket-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Eggs wrapped in bacon: the concept is incredibly sound. And with only a few additional ingredients, you can add a lot of dimension to this simple fun brunch dish.

Try a few sautéed onions and peppers or a spoonful of creamy soft leeks; it's really about what you have on hand or what you're in the mood for. Personally, I like to use this technique for the egg portion of huevos rancheros as well.

Microwaving the bacon on a paper towel-lined plate is the easiest way to render out some of the fat before baking. But you could also gently cook the bacon in a skillet—just make sure to not cook it too long.]]></description>
<dc:subject>recipes bacon eggs</dc:subject>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2013/mar/09/dan-lepard-chicken-bacon-pie-red-wine-mustard-crust">
    <title>Dan Lepard's chicken and bacon pie with red wine and mustard crust | Life and style | The Guardian</title>
    <dc:date>2013-03-09T16:31:31+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2013/mar/09/dan-lepard-chicken-bacon-pie-red-wine-mustard-crust</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The cheekiest rough puff in town covers this rich Saturday night chicken pie-fest. Red wine and mustard in the dough, plus baking powder to give it an extra-mighty rise. Get rolling, try your hand at latticing the top – tricky but beautiful – or just lay it over if you don't need the fuss. Makes a huge pie – enough for five or six starving friends.]]></description>
<dc:subject>recipes chicken bacon pies</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5ce3e7a98da2/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pies"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.amateurgourmet.com/2009/06/the_best_beans.html">
    <title>The Best Beans of Your Life - Amateur Gourmet</title>
    <dc:date>2013-03-06T11:53:37+00:00</dc:date>
    <link>http://www.amateurgourmet.com/2009/06/the_best_beans.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If someone asks my friend Diana what I got her for her birthday this year, she’s very likely to answer: “Beans. I got beans for my birthday.”

That sounds like a negative thing, but in the case of Diana’s birthday dinner, it was entirely positive. These beans, like the beans Jack trades his cow for, were no ordinary beans: they were magic beans. Specifically: the Barefoot Contessa’s Baked Beans, which bake in the oven for six hours with bacon and ketchup and maple syrup and come out a deep rusty red and taste smoky, zippy and intense. In other words: the best beans of your life.


It’s always dangerous to use hyperbole in food writing–surely, you can call any good thing you make “the best ___ of your life”–but I’ve been very selective when I tell you that something is the best ___ of your life. For example, the last time I did that I told you that this broccoli was the best broccoli of your life. And wasn’t it? If you Google “broccoli recipe,” it’s the #1 result!

So believe me when I say that these baked beans are a serious contender for the best beans of your life. I mean, there’s a chance that either (a) you don’t like baked beans (which these are) and prefer another form of beans, in which case these won’t be the best beans of your life; or (b) you can’t eat bacon in which case these beans won’t be as rich or as satisfying when you make them. But for most people, and I include myself in that category, these beans will sit high on the mantle of your personal bean shelf. These beans will outbean any bean you eat forevermore.

To make these beans, you have to start with dry beans. Because they cook for six hours, canned beans will probably fall apart. So if you are a responsible person, you will, the night before, take one pound of dry red kidney beans and soak them in cold water (cover by one inch) in the refrigerator. The next day you will drain them and rinse them.

But, if you are like me, you will only decide to make these beans the morning of Diana’s birthday dinner. In that case, 8 hours before you plan to eat them (I know, I know, that’s a long time!) you can do a quick soak using the technique from the Gourmet Magazine Cookbook. Take your one pound of dry red kidney beans, put them in a pot with cold water and cover by an inch or two. Bring to a boil with the lid off and let boil for two minutes. Then take off the heat, cover and let sit for one hour. That’s it! You’ve quick-soaked your beans.]]></description>
<dc:subject>recipes beans bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3b10004fb161/</dc:identifier>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Creamy-Pappardelle-with-Leeks-and-Bacon-51143620?mbid=rss_epinr">
    <title>Creamy Pappardelle with Leeks and Bacon Recipe at Epicurious.com</title>
    <dc:date>2013-03-04T17:02:44+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Creamy-Pappardelle-with-Leeks-and-Bacon-51143620?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).]]></description>
<dc:subject>recipes pasta bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5a8a2be21041/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/03/dinner-tonight-peppery-pasta-carbonara-with-poached-egg-recipe.html">
    <title>Dinner Tonight: Peppery Pasta Carbonara with Poached Egg | Serious Eats : Recipes</title>
    <dc:date>2011-03-24T13:43:09+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/03/dinner-tonight-peppery-pasta-carbonara-with-poached-egg-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There are few foods in this world that I love as much as pasta carbonara. And though I've tried a few different variations over the years, I'm still partial to this very simple version I wrote about nearly four years ago. So what are we doing here with a recipe from Gourmet, which features a poached egg? Well, while I might enjoy that raw egg yolk perched on top of a mound of pasta, some people don't. When I decided to make a version for my mom, she appreciated the presentation. Luckily, this version seemed to be even more hedonistic than the other version.

Although there is always a whole egg present in that other version of carbonara, there is something about seeing it here that makes it seem heavier and even more filling. Of course, the ease of this dish will depend completely on your egg poaching skills. I definitely wouldn't consider myself an expert at the process. Luckily, this great slideshow is easy to follow and worked perfectly for me.]]></description>
<dc:subject>recipes eggs bacon pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:074ca6edacad/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/02/fast-cassoulet-beans-recipe.html">
    <title>Cassoulet | Serious Eats : Recipes</title>
    <dc:date>2011-01-30T08:03:34+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/02/fast-cassoulet-beans-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love a traditional cassoulet but am rarely prepared to devote several days to prepping and sourcing all the ingredients. Just reading through those long recipes and trying to decide which region of France has the best version can be enough to turn me away.

Then it dawned on me: what I love most about cassoulet is breaking through that crispy bread crumb crust into the hearty, umami-laden mix of beans, meat, and aromatics. Creating that experience does not have to be complicated.

I'm not going for a 30-Minute Meal here, but for a cassoulet, this recipe is pretty speedy. 

Instead of the more classic ingredients like duck confit or goose leg, sauccison, mutton, and pork belly, I have substituted chicken drumsticks and small sausage links. Of course, you can use whatever meats you'd like, the point is to use what is available to you. After all, isn't that what the original cassoulet was all about?]]></description>
<dc:subject>recipes pork bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:34ba49b36b51/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://allrecipes.com/Recipe/Chipotle-Shrimp-Tacos/Detail.aspx">
    <title>Chipotle Shrimp Tacos Recipe - Allrecipes.com</title>
    <dc:date>2011-01-27T12:11:06+00:00</dc:date>
    <link>http://allrecipes.com/Recipe/Chipotle-Shrimp-Tacos/Detail.aspx</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.]]></description>
<dc:subject>recipes seafood bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9a65ba22c9af/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/04/lentils-with-pancetta-recipe.html">
    <title>Cook the Book: Lentils with Pancetta | Serious Eats : Recipes</title>
    <dc:date>2010-04-13T20:57:31+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/04/lentils-with-pancetta-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The Lentils with Pancetta have been one of my favorite vegetable antipasti at Molto Gusto by Mario Batali and Mark Ladner I had assumed that it was either red wine vinegar or lemon juice but once I took at look at the recipe I realized that the secret ingredient was in fact Dijon mustard.]]></description>
<dc:subject>recipes bacon</dc:subject>
<dc:source>https://instapaper.com/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ac4fa25d725c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.justbento.com/handbook/johbisai/homemade-furikake-no-5-sweet-bacon">
    <title>Homemade furikake no. 5: Sweet bacon | Just Bento</title>
    <dc:date>2010-02-27T19:01:59+00:00</dc:date>
    <link>http://www.justbento.com/handbook/johbisai/homemade-furikake-no-5-sweet-bacon</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Bacon goes with everything, including rice. It’s salty and bacon-y. I’ve souped it up by adding some Japanese flavors sweet-salty flavors. The result is almost like bacon candy. A little goes a long way.

It’s great sprinkled on just about everything. Besides rice, you could sprinkle it on eggs, vegetables, your tongue…]]></description>
<dc:subject>recipes bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ffb1e33b3bc3/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/edamame-corn-chowder.html">
    <title>Culinary in the Desert: Edamame Corn Chowder</title>
    <dc:date>2010-02-24T20:54:57+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/edamame-corn-chowder.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Edamame Corn Chowder (Adapted from Everyday Food)]]></description>
<dc:subject>recipes chowder bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2ae972974332/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chowder"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/corn-and-fingerling-potato-chowder-with.html">
    <title>Culinary in the Desert: Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon</title>
    <dc:date>2010-02-24T20:54:01+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/corn-and-fingerling-potato-chowder-with.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon (Adapted from CL)]]></description>
<dc:subject>recipes chowder bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4846bfb2299c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chowder"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/broccoli-chowder-with-corn-and-bacon.html">
    <title>Culinary in the Desert: Broccoli Chowder with Corn and Bacon</title>
    <dc:date>2010-02-24T20:52:46+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/broccoli-chowder-with-corn-and-bacon.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Broccoli Chowder with Corn and Bacon (Adapted from Everyday Food)]]></description>
<dc:subject>recipes bacon broccoli chowder</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a0922b0172c0/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:broccoli"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chowder"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://homesicktexan.blogspot.com/2010/02/chipotle-macaroni-cheese-bacon-recipe.html">
    <title>Chipotle macaroni and cheese with bacon | Homesick Texan</title>
    <dc:date>2010-02-24T19:39:03+00:00</dc:date>
    <link>http://homesicktexan.blogspot.com/2010/02/chipotle-macaroni-cheese-bacon-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chipotle macaroni and cheese with bacon (adapted from the NY Times)]]></description>
<dc:subject>recipes bacon cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6b6f3f78984f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
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