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	<title>Caribbean &#38; World Wide Recipes &#187; Anguilla Recipes</title>
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	<description>Just another Recipeisland.com Blogs weblog</description>
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		<item>
		<title>Anguilla: Grilled Chicken Parts with Tasty’s Barbecue Sauce</title>
		<link>http://recipeisland.com/blog1/anguilla-grilled-chicken-parts-with-tastys-barbecue-sauce/</link>
		<comments>http://recipeisland.com/blog1/anguilla-grilled-chicken-parts-with-tastys-barbecue-sauce/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 22:00:26 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35953</guid>
		<description><![CDATA[<p>INGREDIENTS:
1 tablespoon olive oil
1 clove garlic, chopped
1 medium onion, chopped
1 green or red bell pepper, chopped
3 medium tomatoes, peeled and chopped
1 cup water
2 tablespoons mango chutney
1/4 cup pine nuts, dry roasted and ground
1 teaspoon thyme
1/4 cup Scotch bonnet or habanero hot <a href='http://recipeisland.com/blog1/anguilla-grilled-chicken-parts-with-tastys-barbecue-sauce/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS:
1 tablespoon olive oil
1 clove garlic, chopped
1 medium onion, chopped
1 green or red bell pepper, chopped
3 medium tomatoes, peeled and chopped
1 cup water
2 tablespoons mango chutney
1/4 cup pine nuts, dry roasted and ground
1 teaspoon thyme
1/4 cup Scotch bonnet or habanero hot <a href='http://recipeisland.com/blog1/anguilla-grilled-chicken-parts-with-tastys-barbecue-sauce/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anguilla: Fish Steaks with &#8220;Secret&#8221; Scilly Cay Grilling Sauce</title>
		<link>http://recipeisland.com/blog1/anguilla-fish-steaks-with-secret-scilly-cay-grilling-sauce/</link>
		<comments>http://recipeisland.com/blog1/anguilla-fish-steaks-with-secret-scilly-cay-grilling-sauce/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 21:53:42 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35950</guid>
		<description><![CDATA[<p>INGREDIENTS:
2 teaspoons olive oil
1 clove garlic, chopped
½ cup orange marmalade
1 cup orange juice
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1/4 teaspoon curry powder
1 tablespoon ground dry roasted peanuts
2 tablespoons Scotch bonnet or habanero hot sauce
1/4 teaspoon freshly ground <a href='http://recipeisland.com/blog1/anguilla-fish-steaks-with-secret-scilly-cay-grilling-sauce/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS:
2 teaspoons olive oil
1 clove garlic, chopped
½ cup orange marmalade
1 cup orange juice
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1/4 teaspoon curry powder
1 tablespoon ground dry roasted peanuts
2 tablespoons Scotch bonnet or habanero hot sauce
1/4 teaspoon freshly ground <a href='http://recipeisland.com/blog1/anguilla-fish-steaks-with-secret-scilly-cay-grilling-sauce/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
			<wfw:commentRss>http://recipeisland.com/blog1/anguilla-fish-steaks-with-secret-scilly-cay-grilling-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anguilla: Peach Tart</title>
		<link>http://recipeisland.com/blog1/anguilla-peach-tart/</link>
		<comments>http://recipeisland.com/blog1/anguilla-peach-tart/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 21:38:27 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35946</guid>
		<description><![CDATA[<p>INGREDIENTS:
 
Shortcrust (pie crust) made with 225 g (1/2 lb) (21/4 cups) flour
 
5-6 peaches
 
25 g (1 oz) (2 tablespoons) sugar
 
75 g (3 oz) (1/4 cup) apricot jam
 
15 ml (1 tablespoon) water
 
5 ml (1 teaspoon) lemon juice
DIRECTIONS:
1 Preheat the oven to 180Â°C, 350Â°F; gas <a href='http://recipeisland.com/blog1/anguilla-peach-tart/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS:
 
Shortcrust (pie crust) made with 225 g (1/2 lb) (21/4 cups) flour
 
5-6 peaches
 
25 g (1 oz) (2 tablespoons) sugar
 
75 g (3 oz) (1/4 cup) apricot jam
 
15 ml (1 tablespoon) water
 
5 ml (1 teaspoon) lemon juice
DIRECTIONS:
1 Preheat the oven to 180Â°C, 350Â°F; gas <a href='http://recipeisland.com/blog1/anguilla-peach-tart/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anguilla: Tiramisu</title>
		<link>http://recipeisland.com/blog1/anguilla-tiramisu-2/</link>
		<comments>http://recipeisland.com/blog1/anguilla-tiramisu-2/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 21:21:57 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35944</guid>
		<description><![CDATA[<p>INGREDIENTS:
2 packets trifle sponges or lady fingers
6 ounces strong black coffee
3 tablespoons brandy
3 tablespoons marsala
250 gm mascarpone cream cheese
10 ounces double cream lightly whipped
4 level tablespoons icing sugar
plain chocolate 
METHOD:
Lay half the sponge or fingers in dish. Add <a href='http://recipeisland.com/blog1/anguilla-tiramisu-2/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS:
2 packets trifle sponges or lady fingers
6 ounces strong black coffee
3 tablespoons brandy
3 tablespoons marsala
250 gm mascarpone cream cheese
10 ounces double cream lightly whipped
4 level tablespoons icing sugar
plain chocolate 
METHOD:
Lay half the sponge or fingers in dish. Add <a href='http://recipeisland.com/blog1/anguilla-tiramisu-2/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anguillan Kebabs</title>
		<link>http://recipeisland.com/blog1/anguillan-kebabs-3/</link>
		<comments>http://recipeisland.com/blog1/anguillan-kebabs-3/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 21:08:24 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35942</guid>
		<description><![CDATA[<p>INGREDIENTS: 
2 lbs. beef
1/2 cup pineapple juice
1/4 cup white wine vinegar
2 Tbsp. molasses
1 Tbsp. salt
black pepper to taste
wood skewers (soaked in water for 20 minutes
INSTRUCTIONS:
Cut beef into large bite-size cubes. Mix pineapple juice, vinegar, molasses, salt and pepper in a large bowl. <a href='http://recipeisland.com/blog1/anguillan-kebabs-3/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS: 
2 lbs. beef
1/2 cup pineapple juice
1/4 cup white wine vinegar
2 Tbsp. molasses
1 Tbsp. salt
black pepper to taste
wood skewers (soaked in water for 20 minutes
INSTRUCTIONS:
Cut beef into large bite-size cubes. Mix pineapple juice, vinegar, molasses, salt and pepper in a large bowl. <a href='http://recipeisland.com/blog1/anguillan-kebabs-3/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anguilla: Junior Special</title>
		<link>http://recipeisland.com/blog1/anguilla-junior-special-2/</link>
		<comments>http://recipeisland.com/blog1/anguilla-junior-special-2/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 21:04:08 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35940</guid>
		<description><![CDATA[<p>INGREDIENTS:
2 bananas
1/2 cup cream of coconut
1/2 cup Bailey&#8217;s Irish Cream
1 cup half &#038; half
ice from one ice tray
rum to taste
nutmeg for garnish
INSTRUCTIONS:
Blend all ingredients save for the nutmeg until smooth. Serve and garnish with the nutmeg.
 <a href='http://recipeisland.com/blog1/anguilla-junior-special-2/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS:
2 bananas
1/2 cup cream of coconut
1/2 cup Bailey&#8217;s Irish Cream
1 cup half &#038; half
ice from one ice tray
rum to taste
nutmeg for garnish
INSTRUCTIONS:
Blend all ingredients save for the nutmeg until smooth. Serve and garnish with the nutmeg.
 <a href='http://recipeisland.com/blog1/anguilla-junior-special-2/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anguillian Chicken Sausage</title>
		<link>http://recipeisland.com/blog1/anguillian-chicken-sausage/</link>
		<comments>http://recipeisland.com/blog1/anguillian-chicken-sausage/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 20:41:14 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35937</guid>
		<description><![CDATA[<p>INGREDIENTS:
2 oz Chicken Breast
4 oz Chicken Breast (cleaned and flattened)
2 oz Crayfish Meat
1.5 oz Chorizo Sausage (ground)
1 oz Ginger (julienne)
1 oz Leeks (julienne)
1 oz Carrots (julienne)
2 tbs Heavy Cream
2 Garlic Cloves
1 oz Onion
1 tsp Celantro (chopped)
2 tbs Sesame Seed Oil, Salt <a href='http://recipeisland.com/blog1/anguillian-chicken-sausage/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS:
2 oz Chicken Breast
4 oz Chicken Breast (cleaned and flattened)
2 oz Crayfish Meat
1.5 oz Chorizo Sausage (ground)
1 oz Ginger (julienne)
1 oz Leeks (julienne)
1 oz Carrots (julienne)
2 tbs Heavy Cream
2 Garlic Cloves
1 oz Onion
1 tsp Celantro (chopped)
2 tbs Sesame Seed Oil, Salt <a href='http://recipeisland.com/blog1/anguillian-chicken-sausage/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anguilla: Beef and Pineapple Kebabs</title>
		<link>http://recipeisland.com/blog1/anguilla-beef-and-pineapple-kebabs/</link>
		<comments>http://recipeisland.com/blog1/anguilla-beef-and-pineapple-kebabs/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 20:31:30 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35935</guid>
		<description><![CDATA[<p>INGREDIENTS: 
2 lbs beef
1 tablespoon salt
black pepper
2 tablespoons molasses
1/2 cup pineapple juice
1/4 cup wine vinegar (white)
about 1/2 a fresh pineapple , cored and cubed
DIRECTIONS:
1. Cube the beef into 1-inch chunks.
2. Combine the molasses, pineapple juice and vinegar and marinade the  <a href='http://recipeisland.com/blog1/anguilla-beef-and-pineapple-kebabs/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS: 
2 lbs beef
1 tablespoon salt
black pepper
2 tablespoons molasses
1/2 cup pineapple juice
1/4 cup wine vinegar (white)
about 1/2 a fresh pineapple , cored and cubed
DIRECTIONS:
1. Cube the beef into 1-inch chunks.
2. Combine the molasses, pineapple juice and vinegar and marinade the  <a href='http://recipeisland.com/blog1/anguilla-beef-and-pineapple-kebabs/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anguilla alla comacchiese  Eels Comacchio style</title>
		<link>http://recipeisland.com/blog1/anguilla-alla-comacchiese-eels-comacchio-style/</link>
		<comments>http://recipeisland.com/blog1/anguilla-alla-comacchiese-eels-comacchio-style/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 18:04:16 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35930</guid>
		<description><![CDATA[<p>INGREDIENTS:
4 white onions
1 tablespoon tomato paste
1 kg eel
1 cup vinegar
2 white wine glasses
Salt
Pepper to taste
PREPARATION:
How to make the Anguilla alla comacchiese:
1. Prepare the eels (ca. 1 per person), gutted, skinned, and washing. Cut into pieces about 3 cm. (From each eel must be 6 <a href='http://recipeisland.com/blog1/anguilla-alla-comacchiese-eels-comacchio-style/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS:
4 white onions
1 tablespoon tomato paste
1 kg eel
1 cup vinegar
2 white wine glasses
Salt
Pepper to taste
PREPARATION:
How to make the Anguilla alla comacchiese:
1. Prepare the eels (ca. 1 per person), gutted, skinned, and washing. Cut into pieces about 3 cm. (From each eel must be 6 <a href='http://recipeisland.com/blog1/anguilla-alla-comacchiese-eels-comacchio-style/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Eel</title>
		<link>http://recipeisland.com/blog1/baked-eel/</link>
		<comments>http://recipeisland.com/blog1/baked-eel/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 17:55:21 +0000</pubDate>
		<dc:creator>Recipe Blogger</dc:creator>
				<category><![CDATA[Anguilla Recipes]]></category>

		<guid isPermaLink="false">http://recipeisland.com/blog1/?p=35927</guid>
		<description><![CDATA[<p>INGREDIENTS:
1/2 c Olive oil
2 tb Wine vinegar
2 Bay leaves
1 ts Salt
1/2 ts Pepper
1 tb Bread crumbs
2 lb Eel (large variety), skinned
DIRECTIONS:
-and cut into 4-inch pieces additional bay leaves Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel pieces in this <a href='http://recipeisland.com/blog1/baked-eel/' rel="nofollow">Continue Reading...</a></p>]]></description>
			<content:encoded><![CDATA[<p>INGREDIENTS:
1/2 c Olive oil
2 tb Wine vinegar
2 Bay leaves
1 ts Salt
1/2 ts Pepper
1 tb Bread crumbs
2 lb Eel (large variety), skinned
DIRECTIONS:
-and cut into 4-inch pieces additional bay leaves Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel pieces in this <a href='http://recipeisland.com/blog1/baked-eel/' rel="nofollow">Continue Reading...</a></p>]]></content:encoded>
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		<slash:comments>0</slash:comments>
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