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    <title>Pinboard (mlednor)</title>
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    <description>recent bookmarks from mlednor</description>
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  </channel><item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/15/how-to-make-perfect-cheese-onion-pie-recipe">
    <title>How to make the perfect cheese and onion pie | Life and style | The Guardian</title>
    <dc:date>2015-01-15T15:46:22+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/15/how-to-make-perfect-cheese-onion-pie-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shortcrust, cheesy or plain pastry, crumbly or creamy cheese, how do you cook the onions – and does it need spuds and sauce?]]></description>
<dc:subject>recipes pies vegetarian cheese</dc:subject>
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<item rdf:about="http://food52.com/recipes/31905-mini-chicken-pot-pies">
    <title>Mini Chicken Pot Pies recipe on Food52.com</title>
    <dc:date>2014-11-18T08:01:20+00:00</dc:date>
    <link>http://food52.com/recipes/31905-mini-chicken-pot-pies</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have this fantasy that takes place in the English countryside, maybe near some water. I’m wearing a fluffy sweater and so are all of my friends and we’re riding cute bikes with cute baskets and when we get to where we’re going, we sit on the ground and eat cute pies -- pies that are comforting and hearty and have magically stayed warm throughout our long and hilly bike ride. 

These little pot pies are a good contender for my fantasy, I think. They’re small, they retain heat well, and they’re deceptively filling. They’re everything you want in a chicken pot pie and nothing you don’t. (No mushrooms, for example. But that’s just my personal preference -- add them if you want!) In the fantasy, I’ve taken the time to personalize each of the pies with intricate pie crust details and designs, but okay, I’m getting ahead of myself. 

These pies will totally work with your leftover turkey from Thanksgiving -- simply sub it for the chicken and sub the chicken broth concentrate for vegetable broth concentrate. If you absolutely cannot stand to look at another pie after Thanksgiving, wrap these guys tightly in plastic wrap, freeze them, and reheat in the microwave as desired.]]></description>
<dc:subject>recipes pies chicken</dc:subject>
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<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom_potato_thymepie.html?stop_mobi=yes">
    <title>Mushroom, potato &amp; thyme pie</title>
    <dc:date>2014-05-25T20:12:40+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom_potato_thymepie.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mushroom, potato & thyme pie]]></description>
<dc:subject>recipes potatoes pies mushrooms</dc:subject>
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<item rdf:about="http://food52.com/recipes/1952-turkey-pot-pie-for-another-day">
    <title>Turkey Pot Pie for Another Day recipe on Food52.com</title>
    <dc:date>2013-11-29T18:39:17+00:00</dc:date>
    <link>http://food52.com/recipes/1952-turkey-pot-pie-for-another-day</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love turkey on Thanksgiving, but then need to take a little break from it for a while - making something to freeze for later is the perfect solution. Tossing the turkey breast in olive oil keeps it tender and moist, and the shallot, lemon zest, parsley, and vermouth, give the final pie a little extra sparkle.]]></description>
<dc:subject>recipes pies</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>
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<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>
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<item rdf:about="http://www.seriouseats.com/recipes/2011/12/andrew-carmellini-chicken-pot-pie-recipe.html">
    <title>Andrew Carmellini's Chicken Pot Pie | Serious Eats : Recipes</title>
    <dc:date>2011-12-05T10:31:38+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/12/andrew-carmellini-chicken-pot-pie-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[As satisfying and hearty as the pot pie is, it's a difficult task to take the humble dish from homey to glamorous. But as we've learned this week, cooking our way though American Flavor, Andrew Carmellini has the ability to transform food from comforting to breathtaking.
The stewy filling of Carmellini's Chicken Pot Pie is vegetable-rich with carrots, celery, onions, mushrooms, peas, cremini mushrooms, and new potatoes with chunks of braised chicken legs and a subtle touch of smoke and heat from chipotle Tabasco sauce. When you're finished simmering it, you might be tempted to break out a spoon and call it a day. But it's the crust here that really makes the dish.
Instead of going with the traditional biscuit crust (and you know that Carmellini can make a mean biscuit) he goes with a thin crust that puffs up and bakes into a cracker-like dome, encasing the pie in a crisp that's just waiting to be shattered. It's the perfect salty-crunchy accompaniment to dip into the bubbling chicken filling.]]></description>
<dc:subject>recipes chicken pies</dc:subject>
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<item rdf:about="http://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherd%e2%80%99s-pie.html">
    <title>Nava’s Hearty Lentil and Mushroom Shepherd’s Pie | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2011-11-20T13:09:01+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherd%e2%80%99s-pie.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Nava writes, “There are no words to describe this recipe other than ‘a deep dish of absolute comfort.’”]]></description>
<dc:subject>recipes pies mushrooms lentils vegetarian</dc:subject>
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<item rdf:about="http://thestonesoup.com/blog/2010/06/the-simple-secret-to-perfect-pies/">
    <title>the simple secret to perfect pies</title>
    <dc:date>2010-06-15T17:14:13+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2010/06/the-simple-secret-to-perfect-pies/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I’m not afraid to admit it. You see I’ve been a pastry snob pretty much all my life. Not only that, I’ve been a pie snob as well.

I grew up in a house with my mum making her pastry from scratch. I’m sure the thought of using frozen pastry never crossed her mind. So without really thinking about it, I was determined to always be a home made pastry gal. Like my philosophy on packet cake mixes, I wasn’t going to ‘lower my standards’.]]></description>
<dc:subject>recipes cooking pies</dc:subject>
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