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	<title>Cajun Cooking &#187; cajun sauces</title>
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		<title>Very Hot Cajun Sauce For Beef</title>
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		<comments>http://cajun-cooking.byreferralmarketing.com/very-hot-cajun-sauce-for-beef.php#comments</comments>
		<pubDate>Mon, 19 Oct 2009 21:57:20 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[beef recipe]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[black peppers]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauce]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[Chopped]]></category>
		<category><![CDATA[chopped celery]]></category>
		<category><![CDATA[chopped onions]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup vegetable oil]]></category>
		<category><![CDATA[F. With]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[jalapeno peppers]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[purpose flour]]></category>
		<category><![CDATA[quart saucepan]]></category>
		<category><![CDATA[roux]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[saucepan heat]]></category>
		<category><![CDATA[stock]]></category>
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		<description><![CDATA[Very Hot Cajun Sauce for Beef Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 3/4 cup Chopped onions 1/2 cup Chopped green peppers 1/4 cup Chopped celery 1/4 cup Vegetable oil 1/4 cup + 1 Tbsp all-purpose flour 3/4 teaspoon [...]]]></description>
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		<title>Remoulade Sauce</title>
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		<pubDate>Fri, 16 Oct 2009 22:19:27 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Creole]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup ketchup]]></category>
		<category><![CDATA[cup olive oil]]></category>
		<category><![CDATA[Durkee]]></category>
		<category><![CDATA[horseradish]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[ketchup]]></category>
		<category><![CDATA[Lea]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[mix mayonnaise]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[Perrins]]></category>
		<category><![CDATA[pint]]></category>
		<category><![CDATA[poupon]]></category>
		<category><![CDATA[poupon mustard]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[sauce recipe]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[teaspoons]]></category>
		<category><![CDATA[vinegar]]></category>
		<category><![CDATA[wine]]></category>
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		<description><![CDATA[Remoulade sauce Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cajun Sauces 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 pint Mayonnaise 1 cup Ketchup 1 each 10 oz bottle Durkee&#8217;s sauce 2 tablespoons Wine vinegar 2 tablespoons Lea &#038; Perrins 1/4 cup Olive oil 1 cup Creole or [...]]]></description>
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		<item>
		<title>Mayonnaise</title>
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		<comments>http://cajun-cooking.byreferralmarketing.com/mayonnaise.php#comments</comments>
		<pubDate>Wed, 14 Oct 2009 11:43:00 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[egg yolks]]></category>
		<category><![CDATA[feed tube]]></category>
		<category><![CDATA[food processor]]></category>
		<category><![CDATA[garlic clove]]></category>
		<category><![CDATA[green onions]]></category>
		<category><![CDATA[mayonnaise recipe]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[plastic blade]]></category>
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		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[thin stream]]></category>
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		<description><![CDATA[Mayonnaise Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Cajun Sauces 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 Egg yolks 1 teaspoon Salt 1 each Garlic clove &#8212; minced 1/2 cup Green onions &#8212; chopped fine 4 each Shots tabasco sauce Juice of 1/2 lemmon 2 cups [...]]]></description>
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		<item>
		<title>Marinade For Lamb Or Goat</title>
		<link>http://cajun-cooking.byreferralmarketing.com/marinade-for-lamb-or-goat.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/marinade-for-lamb-or-goat.php#comments</comments>
		<pubDate>Tue, 13 Oct 2009 22:41:34 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Amount]]></category>
		<category><![CDATA[basting sauce]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup soy sauce]]></category>
		<category><![CDATA[cup water]]></category>
		<category><![CDATA[Goat]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
		<category><![CDATA[Marinade]]></category>
		<category><![CDATA[marinade for lamb]]></category>
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		<category><![CDATA[Olive]]></category>
		<category><![CDATA[onion powder]]></category>
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		<category><![CDATA[wind 1]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=145</guid>
		<description><![CDATA[Marinade for Lamb or Goat Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces 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 cups Chablis wind 1 cup Green creme de menthe 1 tablespoon Onion powder 1 teaspoon Dried mint (crushed) 2 tablespoons Louisiana hot sauce 1 cup Soy [...]]]></description>
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		<item>
		<title>Marinade For Lamb</title>
		<link>http://cajun-cooking.byreferralmarketing.com/marinade-for-lamb.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/marinade-for-lamb.php#comments</comments>
		<pubDate>Tue, 13 Oct 2009 16:10:51 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Amount]]></category>
		<category><![CDATA[basting sauce]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[chablis wine]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup soy sauce]]></category>
		<category><![CDATA[cup water]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[lamb recipe]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
		<category><![CDATA[Marinade]]></category>
		<category><![CDATA[marinade for lamb]]></category>
		<category><![CDATA[Measure]]></category>
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		<category><![CDATA[Olive]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion powder]]></category>
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		<description><![CDATA[Marinade for Lamb Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces 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 Cups Chablis wine 1 Cup Green creme de menthe 1 Tablespoon Onion powder 1 Teaspoon Dried mint (crushed) 2 Tablespoons Louisiana hot sauce 1 Cup Soy sauce 1 [...]]]></description>
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		</item>
		<item>
		<title>Marinade And Basting Sauce For Brisket Of Beef</title>
		<link>http://cajun-cooking.byreferralmarketing.com/marinade-and-basting-sauce-for-brisket-of-beef.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/marinade-and-basting-sauce-for-brisket-of-beef.php#comments</comments>
		<pubDate>Tue, 13 Oct 2009 09:40:08 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[basting]]></category>
		<category><![CDATA[basting sauce]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[beef recipe]]></category>
		<category><![CDATA[Brisket]]></category>
		<category><![CDATA[brisket of beef]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[Justin]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[lime juice]]></category>
		<category><![CDATA[Marinade]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[onion powder]]></category>
		<category><![CDATA[peanut oil]]></category>
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		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[use]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wine vinegar]]></category>

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		<description><![CDATA[Marinade and Basting Sauce for Brisket of Beef Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun Sauces Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 3 cups Dry red wine 3 teaspoons Salt 1 cup Olive or peanut oil 3 tablespoons Poupon mustard 2 tablespoons Wine vinegar 2 tablespoons [...]]]></description>
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		<item>
		<title>Lisa&#8217;s Tartar Sauce</title>
		<link>http://cajun-cooking.byreferralmarketing.com/lisas-tartar-sauce.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/lisas-tartar-sauce.php#comments</comments>
		<pubDate>Mon, 12 Oct 2009 14:07:59 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Amount]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[Chow]]></category>
		<category><![CDATA[chow chow]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup parsley]]></category>
		<category><![CDATA[Dash]]></category>
		<category><![CDATA[fine]]></category>
		<category><![CDATA[green onions]]></category>
		<category><![CDATA[Lisa]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
		<category><![CDATA[Mayonnaise]]></category>
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		<category><![CDATA[medium onion]]></category>
		<category><![CDATA[Preparation]]></category>
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		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[refrigerator]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[sweet relish]]></category>
		<category><![CDATA[Tartar]]></category>
		<category><![CDATA[tartar sauce recipe]]></category>
		<category><![CDATA[Time]]></category>

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		<description><![CDATA[Lisa&#8217;s Tartar Sauce Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cajun Sauces 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 Cups Mayonnaise 1 Cup Parsley &#8212; chopped fine 1 Cup Sweet relish &#8212; chopped&#038;drained Dash &#8212; Lea &#038; Perrins 1 Cup Chow chow (sour)drained Bunch green onions &#8212; [...]]]></description>
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		<item>
		<title>Gingersnap Gravy</title>
		<link>http://cajun-cooking.byreferralmarketing.com/gingersnap-gravy.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/gingersnap-gravy.php#comments</comments>
		<pubDate>Sat, 10 Oct 2009 03:31:32 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[Finely]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[Gingersnap]]></category>
		<category><![CDATA[gingersnap cookies]]></category>
		<category><![CDATA[gingersnaps]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[gravy recipe]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[ground cumin]]></category>
		<category><![CDATA[ground ginger]]></category>
		<category><![CDATA[light brown sugar]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[pan drippings]]></category>
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		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[seasoning mix]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[tablespoon brown sugar]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon ginger]]></category>
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		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></category>

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		<description><![CDATA[Gingersnap gravy Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces 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; 1 teaspoon Black pepper 1/2 teaspoon Salt 1/2 teaspoon White pepper 1/2 teaspoon Ground ginger 1/2 teaspoon Dried thyme leaves 1/4 teaspoon Rubbed sage 1/4 teaspoon Ground cayenne [...]]]></description>
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		<title>Fish Marinade</title>
		<link>http://cajun-cooking.byreferralmarketing.com/fish-marinade.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/fish-marinade.php#comments</comments>
		<pubDate>Fri, 09 Oct 2009 21:00:49 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Amount]]></category>
		<category><![CDATA[basting sauce]]></category>
		<category><![CDATA[Cajun]]></category>
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		<category><![CDATA[chablis wine]]></category>
		<category><![CDATA[creole mustard]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[fish marinade recipe]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[Ingredient]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[Marinade]]></category>
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		<category><![CDATA[outdoor cooking]]></category>
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		<description><![CDATA[Fish Marinade Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces 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 Cups Chablis wine 2 Tablespoons Lemon juice 2 Teaspoons Salt 2 Tablespoons Creole mustard 1/2 Teaspoon Ground cayenne pepper Mix all ingredients together and stir well. Use as a [...]]]></description>
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		<title>Dehydrator Barbecue Sauce</title>
		<link>http://cajun-cooking.byreferralmarketing.com/dehydrator-barbecue-sauce.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/dehydrator-barbecue-sauce.php#comments</comments>
		<pubDate>Thu, 08 Oct 2009 18:57:57 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[barbecue sauce recipe]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup honey]]></category>
		<category><![CDATA[cup ketchup]]></category>
		<category><![CDATA[cup onions]]></category>
		<category><![CDATA[cup parsley]]></category>
		<category><![CDATA[cup water]]></category>
		<category><![CDATA[Dehydrator]]></category>
		<category><![CDATA[dry white wine]]></category>
		<category><![CDATA[Justin Wilson]]></category>
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		<category><![CDATA[Louisiana]]></category>
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		<description><![CDATA[Dehydrator Barbecue Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun Sauces 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 cup Onions &#8212; dehydrated 1 cup Ketchup 1/4 cup Sweet peppers &#8212; dehydrated 2 tablespoons Louisiana hot sauce 1/4 cup Parsley &#8212; dried 1 tablespoon Salt 1/2 cup [...]]]></description>
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