cookbook/categories/sides/index.xml

<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Sides on Tombleson Family Cookbook</title><link>https://jtom38.github.io/cookbook/categories/sides/</link><description>Recent content in Sides on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Fri, 07 Oct 2022 09:30:00 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/categories/sides/index.xml" rel="self" type="application/rss+xml"/><item><title>Crispy Smashed Potatoes</title><link>https://jtom38.github.io/cookbook/recipies/crispy-smashed-potatoes/</link><pubDate>Fri, 07 Oct 2022 09:30:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/crispy-smashed-potatoes/</guid><description>Ingredients 2 pounds baby Yukon gold potatoes 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon garlic powder Instructions Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
Preheat the oven to 450 degrees F.
Brush a baking sheet with 1 1/2 tablespoons of olive oil.</description></item><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</guid><description>Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item></channel></rss>
	<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Sides on Tombleson Family Cookbook</title><link>https://jtom38.github.io/cookbook/categories/sides/</link><description>Recent content in Sides on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Fri, 07 Oct 2022 09:30:00 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/categories/sides/index.xml" rel="self" type="application/rss+xml"/><item><title>Crispy Smashed Potatoes</title><link>https://jtom38.github.io/cookbook/recipies/crispy-smashed-potatoes/</link><pubDate>Fri, 07 Oct 2022 09:30:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/crispy-smashed-potatoes/</guid><description>Ingredients 2 pounds baby Yukon gold potatoes 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon garlic powder Instructions Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
	`Preheat the oven to 450 degrees F.`
	Brush a baking sheet with 1 1/2 tablespoons of olive oil.</description></item><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</guid><description>Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item></channel></rss>