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	<title>All Recipes Guide &#187; Italian</title>
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		<title>Milano Shrimp Fettuccine</title>
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		<pubDate>Mon, 29 Nov 1999 23:00:00 +0000</pubDate>
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				<category><![CDATA[Italian]]></category>
		<category><![CDATA[milano shrimp fettuccine recipe]]></category>
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		<description><![CDATA[Milano Shrimp Fettuccine 4 ounces uncooked spinach or egg fettuccine1/2 pound medium shrimp, peeled and de-veined1 garlic clove, minced1 tablespoon olive oil1 (14 1/2 ounce) can diced tomatoes with]]></description>
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		<title>Antipasto Pasta</title>
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		<pubDate>Mon, 29 Nov 1999 23:00:00 +0000</pubDate>
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				<category><![CDATA[Italian]]></category>
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		<description><![CDATA[Antipasto Pasta 12 ounces linguine3 tablespoons olive oil4 large (5-inch diameter) portobello mushrooms, stemmed,]]></description>
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		<title>Milanese Scampi Romano</title>
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		<pubDate>Mon, 29 Nov 1999 23:00:00 +0000</pubDate>
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				<category><![CDATA[Italian]]></category>
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		<description><![CDATA[Milanese Scampi Romano On each hot plate place a serving of cooked spaghetti, 8 cooked medium shrimp, 1 cup Italian Red Sauce and top with grated fresh Romano and Swiss cheeses. Place under broiler or in microwave oven to melt cheeses.]]></description>
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		<title>Fried Italian Ravioli</title>
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		<pubDate>Mon, 29 Nov 1999 23:00:00 +0000</pubDate>
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				<category><![CDATA[Italian]]></category>
		<category><![CDATA[fried italian ravioli recipe]]></category>
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		<description><![CDATA[Fried Italian Ravioli 12 dozen fresh ravioli*2 large eggs, beatenSalt and cayenne pepper * Fresh ravioli is usually available in the chilled section of your grocery. In a large bowl beat together salt, pepper and eggs. Detach the raviolis one by one. Dip into the egg mixture, then deep fry for about 2 to 4 [...]]]></description>
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