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	<title>Cajun Cooking &#187; butter</title>
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		<title>Stuffed Pork Chops</title>
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		<pubDate>Mon, 19 Oct 2009 08:55:54 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bottom]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chopped onions]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[dish meats]]></category>
		<category><![CDATA[dry mustard]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[ground cumin]]></category>
		<category><![CDATA[ground nutmeg]]></category>
		<category><![CDATA[light brown sugar]]></category>
		<category><![CDATA[med apples]]></category>
		<category><![CDATA[mix]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pocket]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[pork chops recipe]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[stuffed pork chops]]></category>
		<category><![CDATA[stuffed pork chops recipe]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoon onion powder]]></category>
		<category><![CDATA[teaspoon vanilla]]></category>
		<category><![CDATA[thick pork chops]]></category>
		<category><![CDATA[Vanilla]]></category>

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		<description><![CDATA[Stuffed Pork Chops Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Main Dish Meats Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 each Med. apples coarsely chopped 7 tablespoons Unsalted butter 3 tablespoons Light brown sugar 1 teaspoon Vanilla extract 1/2 teaspoon Ground nutmeg &#8212;&#8211;SEASONING MIX&#8212;&#8211; 1 tablespoon [...]]]></description>
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		<item>
		<title>Southern Biscuit Muffins</title>
		<link>http://cajun-cooking.byreferralmarketing.com/southern-biscuit-muffins.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sun, 18 Oct 2009 19:54:28 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[baking powder]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[cornmeal]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup cold milk]]></category>
		<category><![CDATA[cup sugar]]></category>
		<category><![CDATA[dry ingredients]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana kitchen]]></category>
		<category><![CDATA[lumps]]></category>
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		<category><![CDATA[Milk]]></category>
		<category><![CDATA[muffin cups]]></category>
		<category><![CDATA[Muffins]]></category>
		<category><![CDATA[muffins recipe]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[powder]]></category>
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		<category><![CDATA[purpose flour]]></category>
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		<category><![CDATA[Southern Biscuit]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[thick crust]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[unsalted butter]]></category>

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		<description><![CDATA[Southern Biscuit Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cajun Breads Muffins Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 1/2 cups All-purpose flour 1/4 cup Sugar 1 1/2 tablespoons Baking powder 1/4 teaspoon Sa &#8212; t 1/4 pound Plus 2 Tbsp unsalted butter 1 cup Cold [...]]]></description>
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		<title>Sour Cream Brittlebread</title>
		<link>http://cajun-cooking.byreferralmarketing.com/sour-cream-brittlebread.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sun, 18 Oct 2009 13:23:45 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[baking sheet]]></category>
		<category><![CDATA[baking soda]]></category>
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		<category><![CDATA[Creole]]></category>
		<category><![CDATA[creole seasoning]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup butter]]></category>
		<category><![CDATA[cup sugar]]></category>
		<category><![CDATA[dupree]]></category>
		<category><![CDATA[F.  Sift]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[inch squares]]></category>
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		<category><![CDATA[Nathalie Dupree]]></category>
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		<category><![CDATA[purpose flour]]></category>
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		<category><![CDATA[Southern Cooking]]></category>
		<category><![CDATA[spicy appetizer]]></category>
		<category><![CDATA[sugar]]></category>
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		<description><![CDATA[Sour Cream Brittlebread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cajun Appetizers Breads Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 3/4 cups All-purpose flour 1/4 cup Sugar 1/2 teaspoon Baking soda 1/2 cup Butter 1 cup Sour cream 2 tablespoons Creole seasoning 2 tablespoons Kosher salt for [...]]]></description>
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		<item>
		<title>Rice, Apple And Raisin Dressing</title>
		<link>http://cajun-cooking.byreferralmarketing.com/rice-apple-and-raisin-dressing.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/rice-apple-and-raisin-dressing.php#comments</comments>
		<pubDate>Sat, 17 Oct 2009 04:50:10 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chef prudhomme]]></category>
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		<category><![CDATA[cook]]></category>
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		<category><![CDATA[cup pecan halves]]></category>
		<category><![CDATA[cup vegetable oil]]></category>
		<category><![CDATA[Dressing]]></category>
		<category><![CDATA[dressing recipe]]></category>
		<category><![CDATA[dry mustard]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[hickory nuts]]></category>
		<category><![CDATA[Louisiana]]></category>
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		<category><![CDATA[Raisin]]></category>
		<category><![CDATA[Rice]]></category>
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		<description><![CDATA[Rice, Apple and Raisin Dressing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun Main Dish Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; &#8212;&#8211;SEASONING MIX&#8212;&#8211; 2 teaspoons Salt 1 1/2 teaspoons White pepper 1 teaspoon Garlic powder 1 teaspoon Dry mustard 1 teaspoon Ground cayenne pepper 1/2 teaspoon Black [...]]]></description>
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		<item>
		<title>Patout&#8217;s Hot Crab Dip</title>
		<link>http://cajun-cooking.byreferralmarketing.com/patouts-hot-crab-dip.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/patouts-hot-crab-dip.php#comments</comments>
		<pubDate>Thu, 15 Oct 2009 20:16:35 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[6 shots]]></category>
		<category><![CDATA[Alex]]></category>
		<category><![CDATA[Alex Patout]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chafing dish]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[crab dip recipe]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup parsley]]></category>
		<category><![CDATA[Dried]]></category>
		<category><![CDATA[garlic cloves]]></category>
		<category><![CDATA[green onions]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground white pepper]]></category>
		<category><![CDATA[hot crab dip]]></category>
		<category><![CDATA[hot crab dip recipe]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[medium]]></category>
		<category><![CDATA[medium saucepan]]></category>
		<category><![CDATA[medium yellow onions]]></category>
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		<category><![CDATA[Preparation]]></category>
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		<category><![CDATA[Stir]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoons salt]]></category>

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		<description><![CDATA[Patout&#8217;s Hot Crab Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cajun Appetizers Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1/2 cup Butter (1/4 lb) 2 each Medium yellow onions &#8212; choppe 1 each Small bell pepper &#8212; chopped 2 each Garlic cloves &#8212; minced 1 pint Heavy [...]]]></description>
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		<item>
		<title>Paneed Veal And Fettucini</title>
		<link>http://cajun-cooking.byreferralmarketing.com/paneed-veal-and-fettucini.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/paneed-veal-and-fettucini.php#comments</comments>
		<pubDate>Thu, 15 Oct 2009 13:45:52 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[4 quarts]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[colander]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[dish meats]]></category>
		<category><![CDATA[dry bread]]></category>
		<category><![CDATA[dry pasta]]></category>
		<category><![CDATA[fettucini]]></category>
		<category><![CDATA[fresh pasta]]></category>
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		<category><![CDATA[Louisiana]]></category>
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		<category><![CDATA[Time]]></category>
		<category><![CDATA[Veal]]></category>
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		<category><![CDATA[water]]></category>
		<category><![CDATA[white pepper]]></category>

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		<description><![CDATA[Paneed Veal and fettucini Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Main Dish Meats Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 4 quarts Hot water 2 tablespoons Vegetable oil 1 tablespoon Salt 3/4 pound Fresh fettucini (1/2 lb dry) 1/2 pound Unsalted butter 2 1/2 cups Heavy [...]]]></description>
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		<item>
		<title>Mort&#8217;s Quiche</title>
		<link>http://cajun-cooking.byreferralmarketing.com/morts-quiche.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/morts-quiche.php#comments</comments>
		<pubDate>Wed, 14 Oct 2009 18:13:43 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bowl]]></category>
		<category><![CDATA[Brown]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheese eggs]]></category>
		<category><![CDATA[CINNAMON]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[disk]]></category>
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		<category><![CDATA[Egg]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[green onions]]></category>
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		<category><![CDATA[Mort]]></category>
		<category><![CDATA[Mushrooms]]></category>
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		<category><![CDATA[pie pan]]></category>
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		<category><![CDATA[Quiche]]></category>
		<category><![CDATA[quiche recipe]]></category>
		<category><![CDATA[ring]]></category>
		<category><![CDATA[ring pan]]></category>
		<category><![CDATA[salt and pepper]]></category>
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		<category><![CDATA[sauce teriyaki]]></category>
		<category><![CDATA[sharp cheddar cheese]]></category>
		<category><![CDATA[shrooms]]></category>
		<category><![CDATA[soccer ball]]></category>
		<category><![CDATA[stuff]]></category>
		<category><![CDATA[three elements]]></category>

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		<description><![CDATA[Mort&#8217;s Quiche Recipe By : Mortzco Serving Size : 1 Preparation Time :0:00 Categories : Cajun Cheese Eggs Mushrooms Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; MORT&#8217;S QUICHE &#8212; See below: The quiche is composed of three elements: pastry, custard and filling. The filling takes the most time and while its bubbling away [...]]]></description>
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		<item>
		<title>Louisiana Roast Beef</title>
		<link>http://cajun-cooking.byreferralmarketing.com/louisiana-roast-beef.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/louisiana-roast-beef.php#comments</comments>
		<pubDate>Tue, 13 Oct 2009 03:09:25 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bell peppers]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup celery]]></category>
		<category><![CDATA[cup onions]]></category>
		<category><![CDATA[dish meats]]></category>
		<category><![CDATA[dry mustard]]></category>
		<category><![CDATA[F. Serve]]></category>
		<category><![CDATA[fine]]></category>
		<category><![CDATA[Louisiana]]></category>
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		<category><![CDATA[meat thermometer]]></category>
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		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[roast]]></category>
		<category><![CDATA[roast beef recipe]]></category>
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		<description><![CDATA[Louisiana Roast Beef Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Main Dish Meats Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1/4 cup Onions &#8212; chopped very fine 1/4 cup Celery &#8212; chopped very fine 1/4 cup Bell peppers &#8212; chopped fine 2 tablespoons Unsalted butter 1 teaspoon [...]]]></description>
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		<title>Hot Chicken Wings</title>
		<link>http://cajun-cooking.byreferralmarketing.com/hot-chicken-wings.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sat, 10 Oct 2009 23:03:41 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bake]]></category>
		<category><![CDATA[baking sheet]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[Buffalo]]></category>
		<category><![CDATA[buffalo wings]]></category>
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		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken wings recipe]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[dietary considerations]]></category>
		<category><![CDATA[F.  Spread]]></category>
		<category><![CDATA[fry]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[hot chicken wings]]></category>
		<category><![CDATA[hot chicken wings recipe]]></category>
		<category><![CDATA[hot sauce]]></category>
		<category><![CDATA[little wings]]></category>
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		<category><![CDATA[Southern Cooking]]></category>
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		<category><![CDATA[Wings]]></category>

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		<description><![CDATA[Hot Chicken Wings Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Appetizers Poultry Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 1/2 pounds Chicken wings Oil for frying (optional) 6 ounces Hot sauce or Tabasco 1/2 cup Melted butter Cut the chicken wings in two at the joints. [...]]]></description>
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		<title>Hot Barbecued Chicken</title>
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		<pubDate>Sat, 10 Oct 2009 10:02:15 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Barbecued]]></category>
		<category><![CDATA[barbecued chicken]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[breast]]></category>
		<category><![CDATA[broiler]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken breast]]></category>
		<category><![CDATA[chicken recipe]]></category>
		<category><![CDATA[cloves garlic]]></category>
		<category><![CDATA[cloves of garlic]]></category>
		<category><![CDATA[cook chicken]]></category>
		<category><![CDATA[dish poultry]]></category>
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		<category><![CDATA[ground cayenne pepper]]></category>
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		<category><![CDATA[juice]]></category>
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		<description><![CDATA[Hot Barbecued Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cajun Main Dish Poultry Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 each Chicken (3 lb) Juice of 1-1/2 lemons 2 each Cloves garlic &#8212; (see note) 1 tablespoon Fresh ground black pepper 2 tablespoons Ground cayenne pepper [...]]]></description>
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