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	<title>Brian&#039;s Belly &#187; onion</title>
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	<link>http://briansbelly.com</link>
	<description>Eat, Drink and Be Heavy.</description>
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		<title>Hot Roasted Pepper Relish</title>
		<link>http://briansbelly.com/belly-recipes/hot-roasted-pepper-relish/</link>
		<comments>http://briansbelly.com/belly-recipes/hot-roasted-pepper-relish/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 21:28:20 +0000</pubDate>
		<dc:creator>Paul Mayville</dc:creator>
				<category><![CDATA[& More]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Giardiniera]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[peppers]]></category>
		<category><![CDATA[relish]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=367</guid>
		<description><![CDATA[<span class="image-rss"><a href="http://briansbelly.com/belly-recipes/hot-roasted-pepper-relish/"><img title="Hot Roasted Pepper Relish" src="https://www.assoc-amazon.com/e/ir?t=briansbelly&amp;l=ur2&amp;o=1" alt="Hot Roasted Pepper Relish" width="200" height="200" /></a></span><br/>A spicy relish for sausages and hot dogs. Yields 2 1/2 cups.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>G-man Jim&#8217;s Double Bypass Gravy</title>
		<link>http://briansbelly.com/belly-recipes/g-man-jims-double-bypass-gravy/</link>
		<comments>http://briansbelly.com/belly-recipes/g-man-jims-double-bypass-gravy/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 20:55:11 +0000</pubDate>
		<dc:creator>Mike Best</dc:creator>
				<category><![CDATA[& More]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[onion]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=351</guid>
		<description><![CDATA[All my life growing up, there has always been heavy gravy on the family table. Whenever a dead bird, pig or certain cuts of cow come for a visit, we had gravy.]]></description>
		<wfw:commentRss>http://briansbelly.com/belly-recipes/g-man-jims-double-bypass-gravy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Cheese Dip</title>
		<link>http://briansbelly.com/belly-recipes/baked-cheese-dip/</link>
		<comments>http://briansbelly.com/belly-recipes/baked-cheese-dip/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 20:42:57 +0000</pubDate>
		<dc:creator>David Lauterbach</dc:creator>
				<category><![CDATA[& More]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[parmesan]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=343</guid>
		<description><![CDATA[Do you like cheese? I like cheese. Nuf' said.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mom&#8217;s Drunk Tater Salad</title>
		<link>http://briansbelly.com/belly-recipes/moms-drunk-tater-salad/</link>
		<comments>http://briansbelly.com/belly-recipes/moms-drunk-tater-salad/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 20:36:05 +0000</pubDate>
		<dc:creator>Mike Best</dc:creator>
				<category><![CDATA[& More]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[potato salad]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=339</guid>
		<description><![CDATA[This is Mike's recipe for some of the best potato salad we've ever had way too much of... and we have his Grandmammy's drunken prowess to thank for it.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Spicy Fried Onion Rings</title>
		<link>http://briansbelly.com/belly-recipes/spicy-fried-onion-rings/</link>
		<comments>http://briansbelly.com/belly-recipes/spicy-fried-onion-rings/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 20:26:14 +0000</pubDate>
		<dc:creator>Mark Higgins</dc:creator>
				<category><![CDATA[& More]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cajun]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[onion rings]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=333</guid>
		<description><![CDATA[The fried ring is the best part of the onion.]]></description>
		<wfw:commentRss>http://briansbelly.com/belly-recipes/spicy-fried-onion-rings/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Grilled Swordfish With Barbecue Sauce</title>
		<link>http://briansbelly.com/belly-recipes/grilled-swordfish-with-barbecue-sauce/</link>
		<comments>http://briansbelly.com/belly-recipes/grilled-swordfish-with-barbecue-sauce/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 19:39:59 +0000</pubDate>
		<dc:creator>Brian Bailey</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[hot sauce]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[swordfish]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=323</guid>
		<description><![CDATA[Here's a tasty swordfish dish that adds just enough heat to the recipe to get your buds all fired up... not every fish dish needs to be so light.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Big Beefy Vidalia Onion</title>
		<link>http://briansbelly.com/belly-recipes/big-beefy-vidalia-onion/</link>
		<comments>http://briansbelly.com/belly-recipes/big-beefy-vidalia-onion/#comments</comments>
		<pubDate>Tue, 04 Nov 2008 02:47:30 +0000</pubDate>
		<dc:creator>David Lauterbach</dc:creator>
				<category><![CDATA[& More]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[boullion]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[Vidalia]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=135</guid>
		<description><![CDATA[I think I'm going to officially call this the easiest recipe we have on the site... and hoo-boy is it tasty.]]></description>
		<wfw:commentRss>http://briansbelly.com/belly-recipes/big-beefy-vidalia-onion/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Belly Rub</title>
		<link>http://briansbelly.com/belly-recipes/belly-rub/</link>
		<comments>http://briansbelly.com/belly-recipes/belly-rub/#comments</comments>
		<pubDate>Tue, 04 Nov 2008 01:29:39 +0000</pubDate>
		<dc:creator>Brian Bailey</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[dry rub]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[ribs]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=128</guid>
		<description><![CDATA[Here is an all purpose dry-rub recipe that is sure to please all of the subjects at your next barbecue. To make it interesting, we've included an easy to follow pork spare rib recipe.]]></description>
		<wfw:commentRss>http://briansbelly.com/belly-recipes/belly-rub/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Corned Beef Hash #18</title>
		<link>http://briansbelly.com/belly-recipes/corned-beef-hash-18/</link>
		<comments>http://briansbelly.com/belly-recipes/corned-beef-hash-18/#comments</comments>
		<pubDate>Tue, 04 Nov 2008 00:17:57 +0000</pubDate>
		<dc:creator>David Lauterbach</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Corned Beef]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[hash]]></category>
		<category><![CDATA[hot sauce]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[St. Patrick's Day]]></category>

		<guid isPermaLink="false">http://www.briansbelly.com/?p=125</guid>
		<description><![CDATA[<span class="image-rss"><a href="http://briansbelly.com/belly-recipes/corned-beef-hash-18/"><img title="Corned Beef Hash #18" src="http://briansbelly.com/wp-content/uploads/2009/08/bb-recipes-hash-300x225.jpg" alt="Corned Beef Hash #18" width="200" height="150" /></a></span><br/>March 17th may be the greatest day corned beef has ever known, but the day after St. Pat's is the perfect time to mince the remains of the previous day into a hash fit to side the breakfast of kings.]]></description>
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		<slash:comments>5</slash:comments>
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