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	<title>Sunrise Specialty Foods</title>
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	<description>Best Pittsburgh organic grass-fed meat delivery</description>
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		<title>Your Guide to Cooking the Perfect Fish</title>
		<link>https://sunrisespecialtyfoods.com/10-minute-rule-fish/</link>
		
		<dc:creator><![CDATA[holtmarketingpgh]]></dc:creator>
		<pubDate>Mon, 15 Nov 2021 13:49:14 +0000</pubDate>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Fish]]></category>
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					<description><![CDATA[Your Guide To Cooking The Perfect Fish Fish can be tricky to cook, but it doesn't have to be. Luckily for you, we've put together helpful tips that will help your fish come out tasting great every time! The 10-Minute Rule The 10-minute rule is the key to perfectly cooked fish, and it's not as&#8230;]]></description>
		
		
		
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		<title>Chicken Breast Cutlets with Paprika Ragout and Wild Rice</title>
		<link>https://sunrisespecialtyfoods.com/chicken-breast-cutlets-with-paprika-ragout-and-wild-rice/</link>
		
		<dc:creator><![CDATA[Lorianne_Holt]]></dc:creator>
		<pubDate>Thu, 17 Jun 2021 17:12:20 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
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		<title>Halibut Olympia</title>
		<link>https://sunrisespecialtyfoods.com/halibut-olympia/</link>
		
		<dc:creator><![CDATA[Lorianne_Holt]]></dc:creator>
		<pubDate>Sun, 21 Mar 2021 00:09:49 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
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					<description><![CDATA[Ingredients 1/4 cup butter 1 medium onion, chopped 4 pieces halibut fillets (or thawed frozen) 1 1/2 cups sour cream 1 1/2 cups mayonnaise 1 cup crackers, crushed (I use Ritz) Directions Preheat oven to 375 degrees. Melt butter; pour into the bottom of a 13 X 9-inch baking pan. Spread onion over melted butter&#8230;]]></description>
		
		
		
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		<title>Filet Mignon with Mustard Caper Sauce</title>
		<link>https://sunrisespecialtyfoods.com/filet-mignon-with-mustard-caper-sauce/</link>
		
		<dc:creator><![CDATA[Lorianne_Holt]]></dc:creator>
		<pubDate>Sun, 21 Mar 2021 00:02:31 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
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					<description><![CDATA[Ingredients 4 beef tenderloin steaks (filet mignon), 1-1/2 inches thick (6 ounces each) 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1 tablespoon olive oil 3 tablespoons finely chopped shallots 1/3 cup dry white wine 1/3 cup beef broth 1/3 cup heavy or whipping cream 3 tablespoons capers, drained 1 tablespoon Dijon mustard 1/4&#8230;]]></description>
		
		
		
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