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	<title>slovakcooking.com</title>
	
	<link>http://www.slovakcooking.com</link>
	<description>Illustrated Slovak Recipes and Language Lessons</description>
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		<title>Fried Hamburger (Fašírka)</title>
		<link>http://www.slovakcooking.com/2010/recipes/fried-hamburger-fasirka/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/fried-hamburger-fasirka/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 13:36:38 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[potato]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2584</guid>
		<description><![CDATA[Ingredients: 1lb pork, 3 cloves garlic, one quarter medium onion, one egg, bread roll about the length of your open hand, milk, salt, black pepper, flour, bread crumbs, side (4 boiling potatoes, quarter of chopped up red cabbage, salt, sugar, caraway, butter, few slices of red pepper)
Prep Time: About an hour, including boiling potatoes
Nowadays, it&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/fried-hamburger-fasirka/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Guide to Slovak Snacks and Wafers</title>
		<link>http://www.slovakcooking.com/2010/life/guide-to-slovak-snacks-and-wafers/</link>
		<comments>http://www.slovakcooking.com/2010/life/guide-to-slovak-snacks-and-wafers/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 13:55:25 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Life]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2528</guid>
		<description><![CDATA[Your visit to Slovakia will not be complete without trying our delicious snacks and sweet wafers (keksy). Although much has changed since the fall of Communism, these remnant of my childhood are luckily still around! The packaging has changed for some, but the original taste is still there. Read on to learn more about the [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/life/guide-to-slovak-snacks-and-wafers/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Bacon Biscuit (Škvarkovník)</title>
		<link>http://www.slovakcooking.com/2010/recipes/skvarkovnik/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/skvarkovnik/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 19:07:12 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2506</guid>
		<description><![CDATA[Ingredients: 1lb flour, yeast, ground-up bacon bits
Prep Time: 30 minutes to an hour for the dough to rise, some 20 minutes to prepare the biscuits, another 20 minutes for dough rising and finally 20 minutes for baking.
In Slovakia, we make this amazing bacon-flavored biscuit (pagáč) called škvarkovník. The name is derived for the word for [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/skvarkovnik/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Raisin Bread (Vianočka)</title>
		<link>http://www.slovakcooking.com/2010/recipes/vianocka/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/vianocka/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 12:21:15 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[leavened dough]]></category>
		<category><![CDATA[raisins]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2479</guid>
		<description><![CDATA[Ingredients: leavened dough, raisins
Prep Time: about an  hour
Another food item that can be prepared from the sweet leavened dough is vianočka. It is a sweet braided raisin bread that looks very much like the Jewish challah. It is often eaten for breakfast, topped with butter and jam (raspberry being my favorite). It is also [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/vianocka/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cheap Pancakes (Lacné Palacinky)</title>
		<link>http://www.slovakcooking.com/2010/recipes/cheap-pancakes/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/cheap-pancakes/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 16:23:55 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sweets]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[poppy seeds]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2474</guid>
		<description><![CDATA[Ingredients: 2 cups water, 1.5 cups flour, bit of salt, one tablespoon of sugar, topping of your choice
Prep Time: 10 minutes to make the dough, about 2 minutes per pancake for frying
Few weeks ago I showed you how my grandma Pavka makes fancy fluffy apple pancakes. In this recipe I show you how my other [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/cheap-pancakes/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Baked Buns (Pečené Buchty)</title>
		<link>http://www.slovakcooking.com/2010/recipes/baked-buns/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/baked-buns/#comments</comments>
		<pubDate>Tue, 16 Feb 2010 16:07:42 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sweets]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[leavened dough]]></category>
		<category><![CDATA[poppy seeds]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2449</guid>
		<description><![CDATA[Ingredients: leavened dough, thick jam or farmer&#8217;s cheese, raisins
Prep Time: 10 minutes to make the buns, 20 minutes to let the dough rest, 20 minutes for baking
Pečené buchty are tasty baked buns filled with a sweet surprise. It may be plum jam (slivkovký lekvár), farmer&#8217;s cheese (tvaroh), poppy seeds (mak) or even walnuts (orechy). Either [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/baked-buns/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Steamed Sweet Dumplings (Buchty na Pare)</title>
		<link>http://www.slovakcooking.com/2010/recipes/buchty-na-pare/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/buchty-na-pare/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 13:49:48 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sweets]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[leavened dough]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[poppy seeds]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2427</guid>
		<description><![CDATA[Ingredients: leavened dough, plum jam, butter, poppy seeds, ground walnuts, powdered sugar
Prep Time: 30 minutes (not counting time to prepare the dough)
I have a sweet tooth. This ought to be apparent to anyone by simply looking at the ratio of recipes in the Sweets category compared to the rest of the site. Unfortunately this is [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/buchty-na-pare/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Bryndza Pierogi (Bryndzové Pirohy)</title>
		<link>http://www.slovakcooking.com/2010/recipes/pasta/pierogi/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/pasta/pierogi/#comments</comments>
		<pubDate>Thu, 04 Feb 2010 11:19:28 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bryndza]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[potato]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2392</guid>
		<description><![CDATA[Ingredients: about 2 potatoes, some 2 cups flour, one egg, salt, bacon, bryndza
Prep Time: 30 minutes
Pirohy (pierogi) are not as common in Slovakia as in, let&#8217;s say Poland.  There they are stuffed with all kinds of fillings. There are pierogi filled with meat, mashed potatoes, curd cheese, onions, or even sweet jams. But one [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/pasta/pierogi/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Bobalky (Opekance)</title>
		<link>http://www.slovakcooking.com/2010/recipes/bobalky-opekance/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/bobalky-opekance/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 09:29:29 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sweets]]></category>
		<category><![CDATA[leavened dough]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[poppy seeds]]></category>
		<category><![CDATA[sugar]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2356</guid>
		<description><![CDATA[Ingredients: leavened dough or few days old bread rolls, ground poppy seeds, sugar, milk, butter
Prep Time: 5 minutes if you use old bread, about 2 hours otherwise
Integral part of the Christmas table in many Slovak families are little pieces of sweet bread known as bobaľky, opekance or pupáčky. They are typically topped with poppies (s [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/bobalky-opekance/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Homemade Sausages (Domáce Klobásy)</title>
		<link>http://www.slovakcooking.com/2010/recipes/sausages/</link>
		<comments>http://www.slovakcooking.com/2010/recipes/sausages/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 08:57:34 +0000</pubDate>
		<dc:creator>lubos</dc:creator>
				<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caraway]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://www.slovakcooking.com/?p=2314</guid>
		<description><![CDATA[Ingredients: 4 lbs pork, black pepper, 2 cloves garlic, paprika (sweet red pepper), red pepper, salt, pork intestines or sausage casings
Prep Time: about 2 hours
In this recipe, I show you how to prepare home-made sausage (klobása), the way my grandma makes them. I may be little biased, but there is nothing better than a real [...]]]></description>
		<wfw:commentRss>http://www.slovakcooking.com/2010/recipes/sausages/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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