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	<title>Crisco shortening Archives - The Quirino Kitchen</title>
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	<title>Crisco shortening Archives - The Quirino Kitchen</title>
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	<item>
		<title>Chicken or Turkey Empanadas</title>
		<link>https://thequirinokitchen.com/how-to-make-chicken-or-turkey-empanadas/</link>
					<comments>https://thequirinokitchen.com/how-to-make-chicken-or-turkey-empanadas/#comments</comments>
		
		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Sun, 16 Nov 2014 19:20:46 +0000</pubDate>
				<category><![CDATA[Appetizers and Sides]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Family]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[All Purpose Flour]]></category>
		<category><![CDATA[black pepper powder]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[chicken or turkey breast (roasted or boiled)]]></category>
		<category><![CDATA[chicken turkey empanadas]]></category>
		<category><![CDATA[corn oil or vegetable oil]]></category>
		<category><![CDATA[Crisco shortening]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Elizabeth Ann Besa Quirino of the Filipino blog Asian in America]]></category>
		<category><![CDATA[Filipino]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[Philippines]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[sea salt]]></category>
		<category><![CDATA[soup stock or chicken broth]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[unsalted]]></category>
		<category><![CDATA[water]]></category>
		<guid isPermaLink="false">http://asianinamericamag.com/?p=4782</guid>

					<description><![CDATA[<a href="https://thequirinokitchen.com/how-to-make-chicken-or-turkey-empanadas/" title="Chicken or Turkey Empanadas" rel="nofollow"><img width="600" height="399" src="https://thequirinokitchen.com/wp-content/uploads/2014/11/AsianInAmericaChickenEmpanadasTopHoriz-e1416162095772.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" fetchpriority="high" srcset="https://thequirinokitchen.com/wp-content/uploads/2014/11/AsianInAmericaChickenEmpanadasTopHoriz-e1416162095772.jpg 600w, https://thequirinokitchen.com/wp-content/uploads/2014/11/AsianInAmericaChickenEmpanadasTopHoriz-e1416162095772-300x200.jpg 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>These buttery, flaky Chicken or Turkey Empanadas are what I bake when there are leftovers. First make the pastry crust, then freeze it. After the holidays, shred the leftover meat and cook it with potatoes and carrots. ]]></description>
		
					<wfw:commentRss>https://thequirinokitchen.com/how-to-make-chicken-or-turkey-empanadas/feed/</wfw:commentRss>
			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4782</post-id>	</item>
		<item>
		<title>Filipino Buko-Coconut Pie</title>
		<link>https://thequirinokitchen.com/how-to-make-buko-coconut-pie/</link>
					<comments>https://thequirinokitchen.com/how-to-make-buko-coconut-pie/#comments</comments>
		
		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Sun, 03 Aug 2014 01:00:36 +0000</pubDate>
				<category><![CDATA[Desserts and Sweets]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Family]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[All Purpose Flour]]></category>
		<category><![CDATA[baking powder]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[cornstarch]]></category>
		<category><![CDATA[Crisco shortening]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[granulated sugar]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[ice water]]></category>
		<category><![CDATA[macapuno strings or balls]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[unsalted butter]]></category>
		<category><![CDATA[water]]></category>
		<guid isPermaLink="false">http://asianinamericamag.com/?p=4588</guid>

					<description><![CDATA[<a href="https://thequirinokitchen.com/how-to-make-buko-coconut-pie/" title="Filipino Buko-Coconut Pie" rel="nofollow"><img width="600" height="450" src="https://thequirinokitchen.com/wp-content/uploads/2014/07/AsianInAmericaBukoPieTopShotOutdoorJuly-e1406788957885.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" srcset="https://thequirinokitchen.com/wp-content/uploads/2014/07/AsianInAmericaBukoPieTopShotOutdoorJuly-e1406788957885.jpg 600w, https://thequirinokitchen.com/wp-content/uploads/2014/07/AsianInAmericaBukoPieTopShotOutdoorJuly-e1406788957885-300x225.jpg 300w, https://thequirinokitchen.com/wp-content/uploads/2014/07/AsianInAmericaBukoPieTopShotOutdoorJuly-e1406788957885-500x375.jpg 500w" sizes="(max-width: 600px) 100vw, 600px" /></a>]We live 50 miles west of New York and folks often ask me to recommend the best Filipino restaurant in the city. I don’t know why people assumed I know which is the best, but when asked, I am happy to give suggestions. Often, I name restaurants I’ve been to. I give the pros and...]]></description>
		
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			<slash:comments>24</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4588</post-id>	</item>
		<item>
		<title>Cherry Pie Tart</title>
		<link>https://thequirinokitchen.com/how-to-bake-a-cherry-pie-with-calamansi-the-filipino-lime/</link>
					<comments>https://thequirinokitchen.com/how-to-bake-a-cherry-pie-with-calamansi-the-filipino-lime/#comments</comments>
		
		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Wed, 15 Aug 2012 02:00:12 +0000</pubDate>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Desserts and Sweets]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Family]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[All Purpose Flour]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[calamansi juice (or use lemon juice)]]></category>
		<category><![CDATA[Cherry Pie recipe]]></category>
		<category><![CDATA[cold water]]></category>
		<category><![CDATA[cornstarch]]></category>
		<category><![CDATA[Crisco shortening]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[Elizabeth Ann Besa-Quirino of the blog Asian In America]]></category>
		<category><![CDATA[fresh Bing cherries]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Sugar]]></category>
		<guid isPermaLink="false">http://asianinamericamag.com/?p=1700</guid>

					<description><![CDATA[<a href="https://thequirinokitchen.com/how-to-bake-a-cherry-pie-with-calamansi-the-filipino-lime/" title="Cherry Pie Tart" rel="nofollow"><img width="600" height="450" src="https://thequirinokitchen.com/wp-content/uploads/2012/08/IMG_4249-e1344991533774.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" srcset="https://thequirinokitchen.com/wp-content/uploads/2012/08/IMG_4249-e1344991533774.jpg 600w, https://thequirinokitchen.com/wp-content/uploads/2012/08/IMG_4249-e1344991533774-300x225.jpg 300w, https://thequirinokitchen.com/wp-content/uploads/2012/08/IMG_4249-e1344991533774-500x375.jpg 500w" sizes="(max-width: 600px) 100vw, 600px" /></a>These cherries I used to bake a Cherry Pie were the sweetest of the summer season. I had pitted four cups of the delicious fruit and baked them into four small tart pans with a homemade pie crust that was quick to do. The cherry pie filling was pre-cooked for a few minutes in a mixture of sugar, cornstarch and flavored with kalamansi, the Filipino lime]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1700</post-id>	</item>
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