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      <title>English 1: Stuffed Chicken Parm by Fran Burns Tec English</title>
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      <description>Made with charm</description>
      <language>en-us</language>
      <pubDate>2016-08-16 15:23:17 UTC</pubDate>
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         <author>fpburnsiii</author>
         <link>https://padlet.com/fpburnsiii/fyj6yekv6818/wish/118443950</link>
         <description><![CDATA[<div>Hello Students!<br><br>Please write&nbsp;<br>1. the recipe in English<br>2. Preparation in English<br>3. Photos of the ingredients</div>]]></description>
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         <pubDate>2016-08-16 15:23:55 UTC</pubDate>
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         <title>Recipe-Stuffed Chicken Parm</title>
         <author>hazelnicole30</author>
         <link>https://padlet.com/fpburnsiii/fyj6yekv6818/wish/118514470</link>
         <description><![CDATA[<div>Ingredients:<br><br><br><br>For the salsa:<br><br>• 5 cloves garlic, minced<br><br>• 1 small onion (finely chopped)<br><br>• 1 tablespoon garlic powder<br><br>•Olive oil<br><br>• 1 can chopped tomatoes (425 g)<br><br>• 4 leaves of fresh basil (if not used is dried basil 1/2 teaspoon ground)<br><br>• 1 pinch of oregano<br><br>• 1 pinch of sugar<br><br><br>•Salt and pepper<br><br><br><br><br>For the chicken:<br><br><br><br>• 2-3 large breasts and thick chicken (about 400 grams total) finely sliced and bruised 1 cm each<br><br>• 3/4 cup bread crumbs<br><br>•Salt and pepper<br><br>• 2 eggs, beaten<br><br>•Wheat flour<br><br>• 1/4 teaspoon cayenne pepper (optional)<br><br>• Olive oil (or sunflower / vegetable) for frying<br><br>• 1 ball of fresh mozzarella cheese<br><br>• 1 cup grated Parmesan cheese (good quality!)<br><br>• Your favorite pasta (I love angel hair, very thin spaghetti)<br><br><br><a href="http://thepioneerwoman.com/cooking/chicken-parmigiana/">http://thepioneerwoman.com/cooking/chicken-parmigiana/</a><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br></div>]]></description>
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         <pubDate>2016-08-17 01:32:08 UTC</pubDate>
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         <title></title>
         <author>hazelnicole30</author>
         <link>https://padlet.com/fpburnsiii/fyj6yekv6818/wish/118515502</link>
         <description><![CDATA[]]></description>
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         <pubDate>2016-08-17 01:45:13 UTC</pubDate>
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         <pubDate>2016-08-22 01:36:16 UTC</pubDate>
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         <pubDate>2016-08-22 01:39:04 UTC</pubDate>
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         <title>Teacher´s Comments</title>
         <author>fpburnsiii</author>
         <link>https://padlet.com/fpburnsiii/fyj6yekv6818/wish/119149568</link>
         <description><![CDATA[<div><br>Hi, so I actually wanted to see pictures of every ingredient, not of the final product. </div>]]></description>
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         <pubDate>2016-08-22 13:43:25 UTC</pubDate>
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         <pubDate>2016-08-24 13:37:58 UTC</pubDate>
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         <pubDate>2016-08-24 13:39:34 UTC</pubDate>
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         <pubDate>2016-08-24 13:40:40 UTC</pubDate>
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         <pubDate>2016-08-24 13:41:29 UTC</pubDate>
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         <pubDate>2016-08-26 01:12:45 UTC</pubDate>
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         <title>Recording Part 2</title>
         <author></author>
         <link>https://padlet.com/fpburnsiii/fyj6yekv6818/wish/119966311</link>
         <description><![CDATA[<div>Sarai Monzon-A0731173 <br><br></div>]]></description>
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         <pubDate>2016-08-26 02:41:45 UTC</pubDate>
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         <enclosure url="http://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe.html" />
         <pubDate>2016-08-26 02:44:09 UTC</pubDate>
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         <title>Recording Part 1</title>
         <author></author>
         <link>https://padlet.com/fpburnsiii/fyj6yekv6818/wish/119966608</link>
         <description><![CDATA[<div>Sarai Monzon-A01731173</div>]]></description>
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         <pubDate>2016-08-26 02:45:06 UTC</pubDate>
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         <title></title>
         <author>hazelnicole30</author>
         <link>https://padlet.com/fpburnsiii/fyj6yekv6818/wish/119976692</link>
         <description><![CDATA[<div><a href="http://www.cooks.com/recipe/n01bx6ka/stuffed-chicken-parmesan.html">http://www.cooks.com/recipe/n01bx6ka/stuffed-chicken-parmesan.html</a></div>]]></description>
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         <pubDate>2016-08-26 05:24:13 UTC</pubDate>
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