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    <title>Pinboard (mlednor)</title>
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    <description>recent bookmarks from mlednor</description>
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	<rdf:li rdf:resource="http://food52.com/recipes/26984-nigel-slater-s-really-good-spaghetti-bolognese"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne"/>
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	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/australia-food-blog/2013/sep/26/nacho-bake-recipe-anna-gare"/>
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	<rdf:li rdf:resource="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/simple_thai_beefsaladwithchilliginger.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/04/jamaican-beef-stew-with-rice-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2012/07/beef-tamale-pie-with-cornmeal-crust-recipe.html"/>
	<rdf:li rdf:resource="http://notes.pinboard.in/u:mlednor/77a4e28a9ed0b227520c"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2011/01/cheesy-chili-mac-recipe.html"/>
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	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2010/11/beef-taco-skillet-recipe.html"/>
	<rdf:li rdf:resource="http://www.amateurgourmet.com/2010/10/spaghetti_and_meatballs.html"/>
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	<rdf:li rdf:resource="http://notes.pinboard.in/u:mlednor/9cef58aa87ec0850d32e"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2010/08/grilling-beef-satay-peanut-sauce.html"/>
	<rdf:li rdf:resource="http://justbento.com/bento-no-18-3-color-soboro-bento"/>
	<rdf:li rdf:resource="http://notes.pinboard.in/u:mlednor/1284dfc6b01d0dc7bb9a"/>
	<rdf:li rdf:resource="http://desertculinary.blogspot.com/2005/05/quick-spaghetti-and-meatballs.html"/>
	<rdf:li rdf:resource="http://homesicktexan.blogspot.com/2010/05/frito-pie-with-texas-chili.html"/>
	<rdf:li rdf:resource="http://blog.craftzine.com/archive/2010/05/recipe_rice_crispy_burgers.html"/>
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	<rdf:li rdf:resource="http://desertculinary.blogspot.com/2005/05/beef-and-bulgur-soup-with-chickpeas.html"/>
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    <title>BBC - Food - Recipes : Beef and pea pilaf</title>
    <dc:date>2015-11-03T14:12:32+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/beef_and_pea_pilaf_11183</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This spicy one-pot dish can be ready in under 30 minutes - perfect when you want a quick and hearty meal without any fuss. This is designed to be a low cost recipe.]]></description>
<dc:subject>recipes beef rice</dc:subject>
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<item rdf:about="http://thestonesoup.com/blog/2015/09/are-you-using-this-secret-weapon-for-healthy-eating/">
    <title>Are You Using This ‘Secret Weapon’ for Healthy Eating?</title>
    <dc:date>2015-09-01T17:46:15+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2015/09/are-you-using-this-secret-weapon-for-healthy-eating/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[ver ‘resolved’ to start eating healthy only to have the wheels fall off after a short time?

Well you’re not alone!

There have been plenty of times where I’ve tried (and failed) to make healthy changes in my life.

The good news is it wasn’t your fault your resolution didn’t stick. Pretty much everyone struggles to succeed if they’re relying on willpower.

As Kelly Mc Gonigal Ph.D writes in her book, ‘The Will Power Instinct’ willpower is something we all only have a finite amount of. This is why it can be so difficult to exert self control at times.

Especially when we’re tired. Because our willpower ‘reserves’ are at there lowest at the end of the day.

So what’s the alternative?

In a word. Habits.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jul/09/20-best-italian-recipes-part-4-ofm-panna-cotta-chocolate-cake-river-cafe-nigella-lawson">
    <title>The 20 best Italian recipes: part 4 | Life and style | The Guardian</title>
    <dc:date>2015-07-09T12:04:13+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jul/09/20-best-italian-recipes-part-4-ofm-panna-cotta-chocolate-cake-river-cafe-nigella-lawson</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I use a light touch to make these small Italian meatballs as otherwise they become too dense. I don’t use eggs and instead soak the bread in milk and add mustard, using this to combine the mixture. The sauce is slow cooked and improves with time. It is worth making a big batch of these, since polpettine go really well through pasta and in sandwiches, and you can store any extras in the freezer for a month or so.]]></description>
<dc:subject>recipes pasta beef pork meatballs</dc:subject>
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<item rdf:about="http://www.bbc.co.uk/food/recipes/tamarind_and_lemongrass_62200">
    <title>BBC - Food - Recipes : Tamarind and lemongrass beef</title>
    <dc:date>2015-04-01T10:43:52+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/tamarind_and_lemongrass_62200</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Beef tastes great paired with the strong flavours of tamarind and lemongrass. This dish can be made in minutes- perfect for a speedy weekday supper. (For a more filling option try it with wholegrain noodles.)]]></description>
<dc:subject>recipes beef</dc:subject>
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<item rdf:about="http://www.bbc.co.uk/food/recipes/beef_and_pepper_kebabs_82385">
    <title>BBC - Food - Recipes : Beef and pepper kebabs</title>
    <dc:date>2015-04-01T10:43:29+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/beef_and_pepper_kebabs_82385</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These skewers are very easy to make and packed with flavour.]]></description>
<dc:subject>recipes beef</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.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/sticky-soy-braisedshortribs.html?cq_ck=1421422770505&amp;amp;wtrint=1-Content-_-2-Inspiration-_-3-valentines_day-_-4--_-5-textlink-_-6-ribsrecipe">
    <title>Sticky soy-braised short ribs</title>
    <dc:date>2015-02-12T13:23:54+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/sticky-soy-braisedshortribs.html?cq_ck=1421422770505&amp;amp;wtrint=1-Content-_-2-Inspiration-_-3-valentines_day-_-4--_-5-textlink-_-6-ribsrecipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Short ribs are hugely popular for good reason: not only are they economical, but cooking the meat on the bone adds heaps of flavour to this soy and anise-scented sauce.]]></description>
<dc:subject>recipes beef</dc:subject>
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<item rdf:about="http://food52.com/recipes/26984-nigel-slater-s-really-good-spaghetti-bolognese">
    <title>Nigel Slater's Really Good Spaghetti Bolognese recipe on Food52.com</title>
    <dc:date>2015-01-07T18:12:05+00:00</dc:date>
    <link>http://food52.com/recipes/26984-nigel-slater-s-really-good-spaghetti-bolognese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A bolognese that works around your schedule -- and might even be better than Nonna's, thanks to a secret ingredient or four. Adapted slightly from The Kitchen Diaries (Gotham Books, 2006).]]></description>
<dc:subject>recipes beef pasta</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne">
    <title>How to cook perfect lasagne | Life and style | The Guardian</title>
    <dc:date>2014-01-17T17:47:17+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Ah, the homely lasagne: a dish which, if not exactly lost in translation has, in the grand British tradition, been considerably mangled. I was quite taken aback the first time I encountered the real thing – or a London delicatessen's version of the real thing, which arrived in our mouldy student dwelling courtesy of a parent visiting from the Big Smoke. As a pasta dish which contained neither tuna nor sweetcorn, it was bound to be a marvel, but there were other reasons for falling upon this manna from heaven – or, at least, Highgate.

Perfect: 68 Essential Recipes for Every Cook's Repertoire
by Felicity Cloake
 
Buy the book
Tell us what you think: Star-rate and review this book
The most striking thing about the new arrival was its proud and noble bearing – it stood up straight, rather than oozing saucily outwards across the plate like the stuff which came out of the college kitchen. In fact, Giorgio Locatelli describes lasagne in Made in Italy: Food and Stories as a "sturdy, quite dry pasta dish" which would come as news to fans of even the poshest of supermarket versions. "What I see is not lasagne," he scolds, "but a version of shepherd's pie, only made with pasta instead of potato." All credit to us for our inspired fusion cooking – sometimes a gloopy, cheese feast just hits the spot – but I sense that a perfect lasagne will need to be truer to the original spirit of the dish to really cut the mostarda.

While we're beating ourselves with the authenticity stick, even the name's misleading: strictly, lasagne refers to flat, thin sheets of pasta – the same ones used in what is correctly referred to as lasagne al forno – baked lasagne, which, in the UK at least, tends to mean lasagne alla bolognese, or lasagne with a meaty, tomatoey sauce. It's a bit like referring to steak and ale pie as simply "pie" – you've got a rough idea of what you're going to get, but the all-important specifics are missing. So, for the avoidance of doubt, this article refers to a baked dish of lasagne and bolognese sauce – those in search of the perfect sausage and garlic, or chicken tikka versions must continue their quest elsewhere. Sorry.]]></description>
<dc:subject>recipes pasta beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:22461c8e9404/</dc:identifier>
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<item rdf:about="http://food52.com/recipes/22467-rao-s-meatballs">
    <title>Rao's Meatballs recipe on Food52.com</title>
    <dc:date>2013-12-08T17:47:43+00:00</dc:date>
    <link>http://food52.com/recipes/22467-rao-s-meatballs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Spaghetti and meatballs doesn't have to be a meal that you slave over and simmer all day, nor does it need to put you into hibernation once you've eaten it. You can mix, shape, and fry these meatballs in exactly the time it takes for Marcella Hazan's tomato, butter, and onion sauce to cook (or even this 20-minute marinara, if you're really fast). The caveats: 1. Make your own fresh breadcrumbs (i.e. grind up some stale bread) or, if your crumbs are purchased and quite fine, cut back by half, and don't use quite as much water. I can't be responsible for your stiff, mealy dumpling-balls if you don't heed this. 2. Use local, pastured, not very lean meats if at all possible. Good flavor and fat go a long way here.]]></description>
<dc:subject>recipes meatballs beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/21289-extra-tender-meatballs">
    <title>Extra Tender Meatballs recipe on Food52.com</title>
    <dc:date>2013-12-08T17:47:14+00:00</dc:date>
    <link>http://food52.com/recipes/21289-extra-tender-meatballs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These fork-tender meatballs are great for kids, or atop pappardelle or wide egg noodles.]]></description>
<dc:subject>recipes meatballs beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html">
    <title>Sunday Dinner: No-Holds-Barred Lasagna Bolognese | Serious Eats : Recipes</title>
    <dc:date>2013-10-25T19:12:00+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Serious Eats Art Director Robyn Lee made the questionable decision to construct my Lasagna Bolognese on a weeknight. Why questionable? Because the sauce alone needs to simmer for three hours before you can even begin to construct or bake the damned thing. "We didn't eat until 1 a.m. so we were really hungry and it tasted good," she said.

Here's a promise: this stuff tastes really good even when it's not 1 a.m. and your last meal wasn't 12 hours ago.

I mean, how can it not? It all starts with ragú Bolognese, the king of meat sauces. My version uses ground lamb (for flavor), ground pork (for fat), and ground veal (for that luscious gelatin) in equal proportions along with a good amount of chicken livers (believe me, they're worth it, whether you're normally a liver-lover or not) and aromatics. It gets slowly simmered in a combination of milk, wine, and stock, before being finished with cream, herbs, and—here's the secret—fish sauce, which adds an incredibly rich, meaty depth to its flavor.

Ricotta isn't exactly a traditional ingredient in a lasagna Bolognese, and you can leave it out if you'd like, but I personally like to combine both ricotta and the more standard besciamella in my lasagna, just to make sure I've got all my bases covered.

The process is long, but it's not super involved. Aside from making the sauces, the rest comes down to a bit of construction and a lot of slow simmering and baking, which still leaves you plenty of time to find 7 hungry friends to help you polish it off.]]></description>
<dc:subject>recipes pasta beef pork cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6602f47612dd/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/australia-food-blog/2013/sep/26/nacho-bake-recipe-anna-gare">
    <title>Anna Gare's family recipes: Nacho bake | Life and style | theguardian.com</title>
    <dc:date>2013-10-04T09:35:39+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/australia-food-blog/2013/sep/26/nacho-bake-recipe-anna-gare</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[To make it vegetarian double the quantity of beans and leave out the meat. Serves six to eight.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4308a8047579/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/sep/22/nigel-slater-eat-recipes">
    <title>Nigel Slater's Eat exclusive recipes: Part 1 | Life and style | The Observer</title>
    <dc:date>2013-09-22T08:10:33+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/sep/22/nigel-slater-eat-recipes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Duck burgers, prawn baguettes, focaccia, sausage balls, and split peas with aubergine: five recipes from Nigel Slater's new book, exclusive to Observer Food Monthly]]></description>
<dc:subject>recipes seafood pork beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b1bd5b935ecc/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2013/jun/28/ricotta-recipes-yotam-ottolenghi">
    <title>Where there's a will, there's a whey: Yotam Ottolenghi's ricotta recipes | Life and style | The Guardian</title>
    <dc:date>2013-06-29T10:38:02+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2013/jun/28/ricotta-recipes-yotam-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[One man's trash is another man's treasure; and the by-product from one food can be perfect for making another. Ricotta is not so much a cheese as the leftovers after the curds have been strained to make other cheeses. The whey is cooked again – ricotta means, literally, "recooked" – with sour whey or another coagulant. Not only is this an ingenious way of using up something that would otherwise go to waste, it is also incredibly delicate and delicious. Ricotta is light and low in fat – a bit like cottage cheese, but far sexier.

Ricotta is curdled primarily by means of acid, rather than rennet – much as paneer, queso blanco and most fresh goat's cheeses are. While rennet creates a protein structure that is dissolved by heat, acid causes the proteins to stick together. This means ricotta doesn't melt, making it perfect for cooking and baking. I've enjoyed many happy cheesecake moments when uniting ricotta, mascarpone and cream cheese with caster sugar and grated lemon zest. In a savoury context, ricotta is at its best in gnudi – soft, delicate dumplings made only with ricotta, parmesan and nutmeg, and traditionally served in a sage butter.

My love for ricotta was recently rekindled in America, of all places, when I came across Maplebrook Farm's hand-dipped ricotta. I'm not sure what they do right in Vermont – I don't know what hand-dipped even means – but Maplebrook's cheese was really something else. It had a tremendous flavour, mild yet pronounced, and that familiar light, slightly rough, creamy texture. I couldn't put it down. I had it on toast and in omelettes; on pasta and spooned over fruit salad.

I have a suspicion that this was no ordinary ricotta, but rather a made-to-measure princess of a cheese with a fat content closer to mascarpone than to cottage cheese (ie very high) and a flavour to match. Still, even among the ricottas available in the UK, the quality varies wildly: what you get from an Italian deli or cheese shop will be very different from what you can find at a supermarket. The latter is fine for cooking, as in today's recipes, but generally, the younger and fresher your ricotta, the better.]]></description>
<dc:subject>recipes meatballs beef cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e11a65f6caba/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:meatballs"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/simple_thai_beefsaladwithchilliginger.html">
    <title>Simple Thai beef salad with chilli &amp; ginger</title>
    <dc:date>2013-06-28T13:42:44+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/simple_thai_beefsaladwithchilliginger.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a great way of using leftover roast beef. Cut into strips 
and add to the salad at step 4.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3038ecf6955c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/04/jamaican-beef-stew-with-rice-recipe.html">
    <title>Jamaican Beef Stew with Rice | Serious Eats : Recipes</title>
    <dc:date>2013-04-07T12:13:56+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/jamaican-beef-stew-with-rice-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Although spring has sprung, it couldn't feel further from the truth in Chicago. It's no wonder I'm dreaming of a beach vacation.

When getting away isn't in the cards, jerk stew transports you to balmy climes. Started on the stove top and finished in the oven, it's a fiery meal best served with rice. Caramelized plantains would be great companions, too.

Take the time to properly brown the meat—it'll build depth as the dish slow-cooks. If you're concerned about the heat level, remove one of the habeneros or replace them with milder peppers, such as jalapenos or serranos. Unfortunately, fruitiness of the habeneros will be lost. A splash of orange juice can help offset this, but the dish won't be the same.

If you want to cut corners, prepared jerk seasoning paste is an acceptable substitute to the spices here. If you use it, omit the allspice, cinnamon, brown sugar, soy sauce, and steak sauce from the recipe. You'll need no more than a tablespoon or so of the paste, so taste as you go. 

The flavor of the stew improves the next day. Just cool it down before placing it, covered, in the refrigerator. When you're ready to serve, gently reheat the stew on the stove top, garnish it with green onions and serve it with rice that's made the day-of.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:98bb691a9529/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/07/beef-tamale-pie-with-cornmeal-crust-recipe.html">
    <title>Sunday Supper: Beef Tamale Pie With Cornmeal Crust | Serious Eats</title>
    <dc:date>2012-07-08T16:55:41+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/07/beef-tamale-pie-with-cornmeal-crust-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Though not slow-simmered, this dark, brooding chili gets a boost—and plenty of depth—from earthy ancho powder and unsweetened cocoa. The trick is having enough liquid, so the pie retains moisture while cooking. Having tried a few batches, this lineup—undrained tomatoes, two cans of chili beans (one drained), six ounces of beer and lime juice—works just right.

Meanwhile, a cornmeal crust adds texture and a touch of sweetness, thanks to a sprinkling of sugar. Just don't skimp on the baking soda, which keeps the topping airy.

Individual baking dishes work best, though a traditional casserole will more than suffice.]]></description>
<dc:subject>recipes beef pies chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a3859336cd5a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pies"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/77a4e28a9ed0b227520c">
    <title>Authentic Texas Chili</title>
    <dc:date>2011-07-28T08:38:38+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/77a4e28a9ed0b227520c</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In Texas, where chili purists abound, adding tomatoes or beans, or using ground beef, are all things that only a greenhorn would do to a good "bowl o' red." This version is much closer to the way chili might have been served to the cowhands from the chuck wagon.
]]></description>
<dc:subject>recipes beef chilli</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cf31ae70afbf/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/01/cheesy-chili-mac-recipe.html">
    <title>Cheesy Chili Mac | Serious Eats : Recipes</title>
    <dc:date>2011-01-27T08:48:49+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/01/cheesy-chili-mac-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Here's a really important question: why doesn't chili-mac always come with extra cheesy-goo?
It's easy to do. Just make a simple ground beef chili (you can take or leave the canned beans as you see fit), add it to a simple stovetop mac and cheese (evaporated milk makes that really easy), then bake the whole thing off with extra cheese.

Also, my doctor says I need to start watching my cholesterol, by which I assume he means that I need to start watching to make sure it doesn't rise too much. I've just realized that this week, I'm working on three different recipes where the main ingredients are beef and cheese (the other two are coming up later!). So Doc, I'll get right on that watching thing next week.]]></description>
<dc:subject>recipes beef pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c2cbf55a2196/</dc:identifier>
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</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/2721f25d9f7563c08a76">
    <title>Baked Bolognese Pasta</title>
    <dc:date>2010-11-05T07:41:35+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/2721f25d9f7563c08a76</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This pasta dish is a real winner  -just sorry my dearly beloved  isn't a fan of pasta... I have to get my pasta fix on Monday evenings when he goes to his Rotary meeting. No matter .. this one is tried’n true and  is great.. hope you enjoy.  The recipe also freezes well.]]></description>
<dc:subject>recipes beef pasta</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:124a3f58dded/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/ef2bfcd29a2a302f4a46">
    <title>Beef Chile Con Carne</title>
    <dc:date>2010-11-03T16:56:36+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/ef2bfcd29a2a302f4a46</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In Spanish, chile con carne means “peppers with meat” and that’s what this dish delivers. Chunks of diced beef replace the usual ground mince, producing a meaty stew with flavours of chilli, peppers and tomato. Serve with the colourful turmeric rice on the side some sour cream and coriander (cilantro)leaves.
]]></description>
<dc:subject>recipes beef rice chilli</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:eed7d6a8cb9f/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/11/beef-taco-skillet-recipe.html">
    <title>Beef Taco Skillet | Serious Eats : Recipes</title>
    <dc:date>2010-11-03T15:43:54+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/11/beef-taco-skillet-recipe.html</link>
    <dc:creator>mlednor</dc:creator><dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:78496a79d03f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.amateurgourmet.com/2010/10/spaghetti_and_meatballs.html">
    <title>Spaghetti and Meatballs - The Amateur Gourmet</title>
    <dc:date>2010-10-28T19:06:19+00:00</dc:date>
    <link>http://www.amateurgourmet.com/2010/10/spaghetti_and_meatballs.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There are certain dishes everyone should know how to make; Spaghetti & Meatballs is one of them.]]></description>
<dc:subject>recipes pasta beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3452b8270ac4/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Spaghetti-and-Meatballs-361349?mbid=rss_epinr">
    <title>Spaghetti and Meatballs Recipe at Epicurious.com</title>
    <dc:date>2010-10-14T12:30:16+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Spaghetti-and-Meatballs-361349?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder ( use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.]]></description>
<dc:subject>recipes pasta beef pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f2759d9d1b44/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/9cef58aa87ec0850d32e">
    <title>Swedish Hash</title>
    <dc:date>2010-09-29T06:54:19+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/9cef58aa87ec0850d32e</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The secret to this dish is to cook the ingredients separately, as indicated in the recipe, so that they retain their individual character. The traditional way to serve it is with a raw egg yolk in half an egg shell, nestled into the hash so the diner can mix the egg yolk with the hot hash. With the current concern about salmonella contamination you will probably prefer my method, which calls for a fried egg to be placed on top.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d708933a2f53/</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:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/08/grilling-beef-satay-peanut-sauce.html">
    <title>Grilling: Beef Satay | Serious Eats : Recipes</title>
    <dc:date>2010-08-14T19:30:09+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/08/grilling-beef-satay-peanut-sauce.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I really hate that I still have food hang-ups. Don't get me wrong, the Josh from five years ago would marvel at what the Josh of today includes in his diet, but I still have such a long way to go to be the eater I aspire to. One of those absolutely silly things I've never been able to get over is peanut sauce. I love peanut butter, I love meat, but for some reason if the two were put together, it's not going in my mouth. It came time to crush this aversion into oblivion, and these beef satay skewers did just the trick.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cb61606e48c3/</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:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://justbento.com/bento-no-18-3-color-soboro-bento">
    <title>Bento no. 18: 3-color soboro bento | Just Bento</title>
    <dc:date>2010-07-29T09:25:00+00:00</dc:date>
    <link>http://justbento.com/bento-no-18-3-color-soboro-bento</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This bento relies on two staples (plus premade frozen rice): meat soboro, and stewed hijiki seaweed with carrots and tofu.. 3-color soboro (sanshoku soboro 三色そぼろ) is a classic bento combination, and as you can see it’s quite colorful. To eat it yo mix the toppings into the rice. You may want to bring a spoon along to make eating the mixed rice easier.]]></description>
<dc:subject>recipes bento rice beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:eed14b7af7f7/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bento"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/1284dfc6b01d0dc7bb9a">
    <title>Cheesy &quot;Steakburger&quot;</title>
    <dc:date>2010-07-26T14:35:40+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/1284dfc6b01d0dc7bb9a</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Cheesy "Steakburger"

prep time10 min
total time28 min
makes4 servings

what you need
1 lb. Ground beef
1/4 cup  A.1. Original Steak Sa...]]></description>
<dc:subject>recipes burgers beef</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0a240f04d942/</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:burgers"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/quick-spaghetti-and-meatballs.html">
    <title>Culinary in the Desert: Quick Spaghetti and Meatballs</title>
    <dc:date>2010-07-23T09:19:02+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/quick-spaghetti-and-meatballs.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Quick Spaghetti and Meatballs (Adapted from Everyday Food)]]></description>
<dc:subject>recipes beef pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c9bf6254d656/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://homesicktexan.blogspot.com/2010/05/frito-pie-with-texas-chili.html">
    <title>Frito pie with one-hour Texas chili | Homesick Texan</title>
    <dc:date>2010-07-15T11:34:25+00:00</dc:date>
    <link>http://homesicktexan.blogspot.com/2010/05/frito-pie-with-texas-chili.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[When my grandparents were in graduate school at the University of Kentucky, they were—of course—homesick Texans. But they soon figured out that they could feel a lot closer to home if they indulged in that Texan classic, Frito pie.]]></description>
<dc:subject>recipes beef chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2dbf709e7846/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://blog.craftzine.com/archive/2010/05/recipe_rice_crispy_burgers.html">
    <title>Craftzine.com blog : Recipe: Rice Krispies Burgers</title>
    <dc:date>2010-06-02T20:17:05+00:00</dc:date>
    <link>http://blog.craftzine.com/archive/2010/05/recipe_rice_crispy_burgers.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The beef burger is one of the mainstays of the barbecue season, and these rice crispy burgers are a flexible addition to any party menu. Rice Krispies work well in this recipe, because they offer a delicate flavor, light texture, and are a safe alternative to breadcrumbs for most celiacs.

]]></description>
<dc:subject>recipes beef burgers</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:72fd84599553/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:burgers"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/chili-mac.html">
    <title>Culinary in the Desert: Chili Mac</title>
    <dc:date>2010-03-07T08:05:01+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/chili-mac.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chili Mac (Adapted from Emeril Lagasse)]]></description>
<dc:subject>recipes beef chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6a3b91bd3da0/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/chili-con-carne.html">
    <title>Culinary in the Desert: Chili con Carne</title>
    <dc:date>2010-03-05T18:25:26+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/chili-con-carne.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chili con Carne (Adapted from Cooking Light)]]></description>
<dc:subject>beef chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7f054d108611/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.justbento.com/handbook/johbisai/basic-meat-soboro">
    <title>Basic meat soboro, a great bento staple | Just Bento</title>
    <dc:date>2010-02-27T19:00:33+00:00</dc:date>
    <link>http://www.justbento.com/handbook/johbisai/basic-meat-soboro</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A soboro is rather like furikake, except that it’s moister. It’s used like furikake in many situations - sprinkled onto rice, folded into other things like eggs, and more. Soboro can be made of ground meat, flaked fish (though fish soboro is often called oboro instead), or egg (egg soboro is often called iri tamago, just to keep you confused!) Meat soboro (niku soboro) keeps for about a week in the refrigerator, and freezes beautifully, making it a great bento johbisai or staple for the omnivore.]]></description>
<dc:subject>recipes beef bento</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:57573f3841d0/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bento"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.justbento.com/handbook/johbisai/meat-tofu-mixture-mini-burgers-meatballs-more">
    <title>Basic meat and tofu mixture for mini-burgers, meatballs and more | Just Bento</title>
    <dc:date>2010-02-27T18:59:45+00:00</dc:date>
    <link>http://www.justbento.com/handbook/johbisai/meat-tofu-mixture-mini-burgers-meatballs-more</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I spent about an hour on Sunday making and cooking up a big batch of a basic burger mixture. The mix is very versatile, so I made four different things from it. Now I have enough mini-burgers, meatballs and more in my freezer for at least 20 or more bento portions. It was an hour well spent! I love just knowing that my freezer has a nice stock of ready-to-go bento items - it takes the pressure off considerably on busy mornings.]]></description>
<dc:subject>recipes beef pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3918fbd68676/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/beef-and-bulgur-soup-with-chickpeas.html">
    <title>Culinary in the Desert: Beef and Bulgur Soup with Chickpeas</title>
    <dc:date>2010-02-24T19:55:09+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/beef-and-bulgur-soup-with-chickpeas.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Beef and Bulgur Soup with Chickpeas (Adapted from Midwest Living)]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ba99bbc79dbe/</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:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://justbento.com/bento-no-33-frozen-shepherds-pie-bento">
    <title>Bento no. 33: Frozen shepherd's pie bento | Just Bento</title>
    <dc:date>2010-02-21T10:50:00+00:00</dc:date>
    <link>http://justbento.com/bento-no-33-frozen-shepherds-pie-bento</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you have access to a microwave and a refrigerator at work or school and you’re really pressed for time, you could bring a readymade frozen dinner to work. As long as you don’t have a very long commute the frozen items should stay intact en route, and at lunch time you can enjoy a piping hot lunch. But a frozen bento combo that you make yourself would be healthier and cheaper, and you’d know exactly what was in it too.]]></description>
<dc:subject>recipes bento beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0b9123990a0b/</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:bento"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://justbento.com/bento-no-53-sesame-beef-and-vegetable-bento">
    <title>Bento no. 53: Sesame beef and vegetable bento | Just Bento</title>
    <dc:date>2010-02-21T10:42:57+00:00</dc:date>
    <link>http://justbento.com/bento-no-53-sesame-beef-and-vegetable-bento</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The star of this bento is the Sesame Flavored Beef, but it’s still loaded with vegetables and fiber. You might think “2 ounces of meat? No way is that going to fill me up!” but it really does in a bento like this.]]></description>
<dc:subject>recipes bento beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:dea96a510718/</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:bento"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://justbento.com/bento-no-55-almost-empty-refrigerator-bento">
    <title>Bento no. 55: The Almost-Empty Refrigerator Bento | Just Bento</title>
    <dc:date>2010-02-21T10:41:38+00:00</dc:date>
    <link>http://justbento.com/bento-no-55-almost-empty-refrigerator-bento</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a bento that I made right after I came back from my trip. You know how it goes - whenever you’re going away, you think you’re going to clean out the fridge properly before leaving and all that, but you never get around to it in the final rush. So you come home and you are faced with some dodgy looking science experiments in your vegetable drawer. The only vegetables that were still cheerfully intact in my fridge after 3 weeks away were a small cabbage, a bunch of celery stalks (slightly limp), and a half-filled bag of carrots. The onions were ok in the pantry too, but the potatoes had all sprouted their way to oblivion.]]></description>
<dc:subject>recipes bento beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ff375084c082/</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:bento"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://justbento.com/bento-no-11-gyuudon-beef-bowl-bento-konnyaku">
    <title>Bento no. 11: Gyuudon (beef bowl) bento with konnyaku | Just Bento</title>
    <dc:date>2010-02-21T10:29:10+00:00</dc:date>
    <link>http://justbento.com/bento-no-11-gyuudon-beef-bowl-bento-konnyaku</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Gyuudon or beef bowl has become more and more popular outside of Japan. In its basic form, it’s beef and onions or leeks simmered in a savory-sweet sauce, served on a bed of rice. It can be awful if made with bad, gristly beef, but very good if made with good, tender slices.]]></description>
<dc:subject>recipes bento beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b2d1c3cc8938/</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:bento"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/jamaican-beef-patties.html">
    <title>Culinary in the Desert: Jamaican Beef Patties</title>
    <dc:date>2010-02-19T08:59:07+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/jamaican-beef-patties.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[To prepare the pastry

In a large bowl, whisk together flours, turmeric, salt and baking powder. Add butter and use your fingers to quickly rub them into the flour mixture until it resembles coarse meal with a few larger lumps of butter visible. Drizzle oil over the top and toss to combine.

In a small bowl, whisk together cold water and egg yolk. Add to the flour mixture and stir until the dough begins to come together. Knead dough just a few times to bring it together. Flatten dough into a disc, wrap well in plastic wrap and place in the refrigerator to chill for at least 1 hour.

To prepare the filling

Meanwhile, in a medium skillet over medium heat, cook ground sirloin, scallions and chile pepper, stirring to crumble beef, until cooked through, about 4 to 6 minutes. Add breadcrumbs, beef broth, thyme, salt and turmeric, tossing well to combine. Remove from the heat and set aside to cool.
]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c08eb4289337/</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:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx">
    <title>Boilermaker Tailgate Chili - All Recipes</title>
    <dc:date>2010-01-31T08:29:16+00:00</dc:date>
    <link>http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA["This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."]]></description>
<dc:subject>recipes beef chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:efdadc1a2fd9/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Beef-and-Snow-Peas-with-Panfried-Noodles-356009?mbid=rss_epinr">
    <title>Beef and Snow Peas with Panfried Noodles Recipe at Epicurious.com</title>
    <dc:date>2010-01-22T18:20:05+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Beef-and-Snow-Peas-with-Panfried-Noodles-356009?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you are looking for something a little different to accompany a stir-fry, try panfried Chinese noodles as crisp vehicles for umami-loaded Asian sauces.
]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:eb97c737da60/</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:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Beef-Gulasch-356793?mbid=rss_epinr">
    <title>Beef Gulasch Recipe at Epicurious.com</title>
    <dc:date>2010-01-12T16:57:00+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Beef-Gulasch-356793?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d02e202971a6/</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:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.loveandoliveoil.com/2009/04/mongolian-beef.html">
    <title>Love and Olive Oil » Mongolian Beef</title>
    <dc:date>2009-04-12T10:42:20+00:00</dc:date>
    <link>http://www.loveandoliveoil.com/2009/04/mongolian-beef.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe is supposedly a “copy-cat” recipe of PF Chang’s Mongolian Beef. Neither of us can remember what exactly that tastes like, so I can’t say if it actually is or not, but it was pretty darn delicious. By no means healthy, but delicious nonetheless.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:identifier>https://pinboard.in/u:mlednor/b:c1696ee3b623/</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:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html">
    <title>A more precise Texas chili recipe | Homesick Texan</title>
    <dc:date>2009-02-12T19:07:00+00:00</dc:date>
    <link>http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[But no matter what people say, I love my chili and usually, those that eat it love it, too. So here is some of my chili with measurements. Enjoy!]]></description>
<dc:subject>recipes beef chilli</dc:subject>
<dc:identifier>https://pinboard.in/u:mlednor/b:c13256707603/</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:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/italian-pot-pies.html">
    <title>Culinary in the Desert: Italian Pot Pies</title>
    <dc:date>2008-12-30T15:46:58+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/italian-pot-pies.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Italian Pot Pies (Adapted from Everyday Food)]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:identifier>https://pinboard.in/u:mlednor/b:1660fe896633/</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:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://justbento.com/handbook/recipe-collection-mains/sesame-flavored-beef">
    <title>Sesame flavored beef | Just Bento</title>
    <dc:date>2008-11-06T18:14:40+00:00</dc:date>
    <link>http://justbento.com/handbook/recipe-collection-mains/sesame-flavored-beef</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I don’t have a lot of red meat recipes here, especially not beef. The biggest reason for this is that beef is the most expensive cut of meat usually, and I’m all about making bentos that are economical. But I do use beef sometimes, and one of my favorite ways is to treat it as I do in this recipe - quickly stir-fried, salty-sweet and tender strips of beef flavored with sesame oil.]]></description>
<dc:subject>recipes beef</dc:subject>
<dc:identifier>https://pinboard.in/u:mlednor/b:981bb49fb480/</dc:identifier>
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