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	<title>Cajun Cooking &#187; Louisiana</title>
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		<title>Wild Duck And Andouille Sauce Piquantee</title>
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		<pubDate>Tue, 20 Oct 2009 04:28:03 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Andouille]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[Brown]]></category>
		<category><![CDATA[chablis wine]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup olive oil]]></category>
		<category><![CDATA[cup water]]></category>
		<category><![CDATA[dish poultry]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[duck breasts]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[green onions]]></category>
		<category><![CDATA[Justin]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[plain flour]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[roux]]></category>
		<category><![CDATA[roux 3]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Stir]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[Wild]]></category>
		<category><![CDATA[wild duck]]></category>

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		<description><![CDATA[Wild Duck and Andouille Sauce Piquant Recipe By : Serving Size : 12 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 cup Olive oil (for roux) 3 cups Plain flour (for roux) 3 cups Onions &#8212; chopped 1 cup Bell pepper &#8212; chopped 3 [...]]]></description>
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		<item>
		<title>Very Hot Cajun Sauce For Beef</title>
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		<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>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></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>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>
		<comments>http://cajun-cooking.byreferralmarketing.com/southern-biscuit-muffins.php#comments</comments>
		<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>
		<category><![CDATA[measure ingredient]]></category>
		<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>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[purpose flour]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[salt mix]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[Size]]></category>
		<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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		</item>
		<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>
		<category><![CDATA[Chopped]]></category>
		<category><![CDATA[chopped onions]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cup]]></category>
		<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>
		<category><![CDATA[Lucy]]></category>
		<category><![CDATA[mix]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[pan bottom]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[quart saucepan]]></category>
		<category><![CDATA[Raisin]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[saucepan heat]]></category>
		<category><![CDATA[Stir]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[white pepper]]></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>
		<item>
		<title>Remoulade Sauce</title>
		<link>http://cajun-cooking.byreferralmarketing.com/remoulade-sauce.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/remoulade-sauce.php#comments</comments>
		<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>
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		<category><![CDATA[sauce recipe]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[teaspoons]]></category>
		<category><![CDATA[vinegar]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wine vinegar]]></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>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>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[old wives]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[recipe place]]></category>
		<category><![CDATA[rolling boil]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[tablespoon salt]]></category>
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		<category><![CDATA[teaspoon cayenne pepper]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoon onion powder]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Vegetable]]></category>
		<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>Oyster Pate</title>
		<link>http://cajun-cooking.byreferralmarketing.com/oyster-pate.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/oyster-pate.php#comments</comments>
		<pubDate>Thu, 15 Oct 2009 07:15:09 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[chili powder]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food processor]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[Oyster]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[Pate]]></category>
		<category><![CDATA[pate recipe]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[processor]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[shake]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[size 6]]></category>
		<category><![CDATA[sweet relish]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoon onion powder]]></category>
		<category><![CDATA[Time]]></category>

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		<description><![CDATA[Oyster Pate Recipe By : Serving Size : 6 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 Quart Oysters (retain liquid) 1/4 Teaspoon Garlic powder 1 Teaspoon Louisiana hot sauce 1/2 Teaspoon Onion powder 1 Tablespoon Lea &#038; Perrins Worcestershire Water (enough to cover oyste Salt, [...]]]></description>
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		<item>
		<title>New Orleans Black Muffins</title>
		<link>http://cajun-cooking.byreferralmarketing.com/new-orleans-black-muffins.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/new-orleans-black-muffins.php#comments</comments>
		<pubDate>Thu, 15 Oct 2009 00:44:26 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[baking soda]]></category>
		<category><![CDATA[Black]]></category>
		<category><![CDATA[bowl]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup molasses]]></category>
		<category><![CDATA[dry ingredients]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[liquid mixture]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana kitchen]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[medium size bowl]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[muffin cups]]></category>
		<category><![CDATA[Muffins]]></category>
		<category><![CDATA[muffins recipe]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[Paul]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
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		<description><![CDATA[New Orleans Black 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; 3/4 cup Hot water 1/2 cup Molasses 1/4 cup Milk 2 cups Whole wheat flour 1 cup All-purpose flour 3/4 cup Sugar 3 tablespoons Baking powder 1 [...]]]></description>
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		<title>Marinade For Lamb Or Goat</title>
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		<pubDate>Tue, 13 Oct 2009 22:41:34 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
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		<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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		<title>Marinade For Lamb</title>
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		<pubDate>Tue, 13 Oct 2009 16:10:51 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
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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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