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	<title>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; джоджен</title>
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		<title>ПЪЛНЕНИ ЗЕЛЕНЧУЦИ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%8a%d0%bb%d0%bd%d0%b5%d0%bd%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/</link>
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		<pubDate>Sun, 08 May 2011 07:24:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[джоджен]]></category>
		<category><![CDATA[доматено пюре]]></category>
		<category><![CDATA[Домати]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[зрял фасул]]></category>
		<category><![CDATA[кромид лук]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[моркови]]></category>
		<category><![CDATA[Ориз]]></category>
		<category><![CDATA[сирене]]></category>
		<category><![CDATA[ситно нарязан лук]]></category>
		<category><![CDATA[сол]]></category>
		<category><![CDATA[фасул]]></category>
		<category><![CDATA[целина]]></category>
		<category><![CDATA[черен пипер]]></category>
		<category><![CDATA[яйца]]></category>

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		<description><![CDATA[Месни плънки. Приготвят се по два начина: Без задущаване на продуктите. Към смляното месо се прибавят сол, ориз, ситно нарязан лук, обелени и ситно наеязани домати, счукан черен пипер, ситно нарязан магданоз.]]></description>
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		<title>Зеленчуци и други</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8-%d0%b8-%d0%b4%d1%80%d1%83%d0%b3%d0%b8/</link>
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		<pubDate>Sun, 10 Apr 2011 07:28:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[джоджен]]></category>
		<category><![CDATA[зелен лук]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[качамак]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[магданоз]]></category>
		<category><![CDATA[царевично брашно]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=588</guid>
		<description><![CDATA[Магданоз, джоджен, копър, зелен лук ще нарежете по-бързо и лесно с ножица.]]></description>
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		<title>Още за печеното месо и зеленчуците</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%be%d1%89%d0%b5-%d0%b7%d0%b0-%d0%bf%d0%b5%d1%87%d0%b5%d0%bd%d0%be%d1%82%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8%d1%82%d0%b5/</link>
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		<pubDate>Sun, 27 Mar 2011 16:25:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Новини]]></category>
		<category><![CDATA[джоджен]]></category>
		<category><![CDATA[зелен лук]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[магданоз]]></category>

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		<description><![CDATA[За печеното - парчето месо ще стане по-сочно, ако под тавичката във фърната сложите да се изпарява съд с вода.]]></description>
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