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	<title>Spices &#38; Herbs &#187; Vegetable fats and oils</title>
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	<description>Spices Seeds - Herbs Leaves</description>
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		<title>Herb &#8211; Dill</title>
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		<pubDate>Fri, 06 Mar 2009 19:12:55 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
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		<category><![CDATA[Dill]]></category>
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		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Stock]]></category>
		<category><![CDATA[Vegetable fats and oils]]></category>

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		<description><![CDATA[Dill is one of the most common herbs in North America. It is an annual tall and lacey plant that grows 18-30 inches in height, with fine feathered blue-green leaves and hollow stems. It has small open umbels of creamy-yellow flowers in summer, followed by dark brown seeds.]]></description>
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		<title>Steak with Green Peppercorn Sauce</title>
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		<pubDate>Sun, 15 Jun 2008 22:01:09 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
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		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Black pepper]]></category>
		<category><![CDATA[Butter]]></category>
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		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[green peppercons]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Temperature]]></category>
		<category><![CDATA[Vegetable fats and oils]]></category>

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		<description><![CDATA[Growing up the only pepper available to us, that we could buy in the local grocery store, was ordinary ground black pepper. Thank goodness times have changes and now we have an unlimited choice of peppercorns.  The first delicious meal using green peppercorns, I ever experienced was in a restaurant just outside of Zurich, Switzerland.]]></description>
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