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	<title>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; целина</title>
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		<title>ЦАРСКА ТУРШИЯ &#8211; Нови Кричим</title>
		<link>http://kulinar.eadvise.info/2011/12/%d1%86%d0%b0%d1%80%d1%81%d0%ba%d0%b0-%d1%82%d1%83%d1%80%d1%88%d0%b8%d1%8f-%d0%bd%d0%be%d0%b2%d0%b8-%d0%ba%d1%80%d0%b8%d1%87%d0%b8%d0%bc/</link>
		<comments>http://kulinar.eadvise.info/2011/12/%d1%86%d0%b0%d1%80%d1%81%d0%ba%d0%b0-%d1%82%d1%83%d1%80%d1%88%d0%b8%d1%8f-%d0%bd%d0%be%d0%b2%d0%b8-%d0%ba%d1%80%d0%b8%d1%87%d0%b8%d0%bc/#comments</comments>
		<pubDate>Sun, 11 Dec 2011 07:42:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Маринати]]></category>
		<category><![CDATA[цветно зеле]]></category>
		<category><![CDATA[целина]]></category>
		<category><![CDATA[червени пиперки]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=821</guid>
		<description><![CDATA[Продукти: червени пиперки 5 кг, цветно зеле 5 кг, моркови 1.500 кг, целина 1-2 глави с листата, сол 250 г (1 и 1/4 чаени чаши), захар 0.500 кг (2 и 1/2 чаени чаши), оцет 1 л (5 чаени чаши).]]></description>
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		<title>СМЕСЕНА ТУРШИЯ &#8211; 2</title>
		<link>http://kulinar.eadvise.info/2011/12/%d1%81%d0%bc%d0%b5%d1%81%d0%b5%d0%bd%d0%b0-%d1%82%d1%83%d1%80%d1%88%d0%b8%d1%8f-2/</link>
		<comments>http://kulinar.eadvise.info/2011/12/%d1%81%d0%bc%d0%b5%d1%81%d0%b5%d0%bd%d0%b0-%d1%82%d1%83%d1%80%d1%88%d0%b8%d1%8f-2/#comments</comments>
		<pubDate>Sun, 11 Dec 2011 07:41:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Маринати]]></category>
		<category><![CDATA[зелени пиперки]]></category>
		<category><![CDATA[моркови]]></category>
		<category><![CDATA[целина]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=819</guid>
		<description><![CDATA[Продукти: зелени пиперки от сорта Кози рог 2 кг, зеле 10 кг, моркови 1 кг, целина 2-3 глави с листата, сол 350 г (1 и 3/4 чаени чаши), чесън (по желание).]]></description>
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		<title>СМЕСЕНА ТУРШИЯ &#8211; 1</title>
		<link>http://kulinar.eadvise.info/2011/12/%d1%81%d0%bc%d0%b5%d1%81%d0%b5%d0%bd%d0%b0-%d1%82%d1%83%d1%80%d1%88%d0%b8%d1%8f-1/</link>
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		<pubDate>Sun, 11 Dec 2011 07:40:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Маринати]]></category>
		<category><![CDATA[бяло зеле]]></category>
		<category><![CDATA[зелени домати]]></category>
		<category><![CDATA[цветно зеле]]></category>
		<category><![CDATA[целина]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=817</guid>
		<description><![CDATA[Продукти: зелени пиперки 5 кг, зелени домати 10 кг, моркови 2 кг, цветно зеле 4 кг, бяло зеле 10 кг, целина 2 глави с листата, сол 1 кг, оцет 1 л.
]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>ЯСТИЯ ОТ ВАРИВА</title>
		<link>http://kulinar.eadvise.info/2011/05/%d1%8f%d1%81%d1%82%d0%b8%d1%8f-%d0%be%d1%82-%d0%b2%d0%b0%d1%80%d0%b8%d0%b2%d0%b0/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d1%8f%d1%81%d1%82%d0%b8%d1%8f-%d0%be%d1%82-%d0%b2%d0%b0%d1%80%d0%b8%d0%b2%d0%b0/#comments</comments>
		<pubDate>Fri, 20 May 2011 14:22:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[витамини]]></category>
		<category><![CDATA[магданоз]]></category>
		<category><![CDATA[моркови]]></category>
		<category><![CDATA[плакии]]></category>
		<category><![CDATA[пюре]]></category>
		<category><![CDATA[супи]]></category>
		<category><![CDATA[целина]]></category>
		<category><![CDATA[чорби]]></category>
		<category><![CDATA[яхнии]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=736</guid>
		<description><![CDATA[Изчистените и измити в 2-3 води варива се накисват в студена вода за 5-6 часа или за по-продължително време, ако са от стара реколта.]]></description>
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		<item>
		<title>ПЛАКИИ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%bf%d0%bb%d0%b0%d0%ba%d0%b8%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%bf%d0%bb%d0%b0%d0%ba%d0%b8%d0%b8/#comments</comments>
		<pubDate>Sun, 15 May 2011 07:50:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[гъби]]></category>
		<category><![CDATA[зелен фасул]]></category>
		<category><![CDATA[картофи]]></category>
		<category><![CDATA[лимонов сок]]></category>
		<category><![CDATA[оцет]]></category>
		<category><![CDATA[тиквички]]></category>
		<category><![CDATA[фасул]]></category>
		<category><![CDATA[целина]]></category>
		<category><![CDATA[черен пипер]]></category>
		<category><![CDATA[чесън]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=730</guid>
		<description><![CDATA[В миналото плакии са били приготвяни най-много през лятото, понеже се консумират хладки, а оцетът, солта и чесънът ги правят подходящи за летните горещини.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<comments>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/#comments</comments>
		<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>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=718</guid>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Почистване на зеленчуци</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%bf%d0%be%d1%87%d0%b8%d1%81%d1%82%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%bf%d0%be%d1%87%d0%b8%d1%81%d1%82%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 21:04:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[картофи]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[моркови]]></category>
		<category><![CDATA[целина]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=529</guid>
		<description><![CDATA[Морковите се мият цели с четка за ръце под струя течаща вода.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Бахар</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%b1%d0%b0%d1%85%d0%b0%d1%80/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%b1%d0%b0%d1%85%d0%b0%d1%80/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 14:42:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Подправки]]></category>
		<category><![CDATA[бахар]]></category>
		<category><![CDATA[дафинов лист]]></category>
		<category><![CDATA[целина]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=338</guid>
		<description><![CDATA[Тази подправка е позната у нас още като пиментови зърна или аптечна пимента.]]></description>
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