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	<title>Cajun Cooking &#187; preparation time</title>
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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>
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		<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>
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		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[sauce recipe]]></category>
		<category><![CDATA[serving size]]></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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		<title>Red Beans And Rice</title>
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		<pubDate>Fri, 16 Oct 2009 15:48:44 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Beans]]></category>
		<category><![CDATA[beans and rice]]></category>
		<category><![CDATA[beans and rice recipe]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[chopped onion]]></category>
		<category><![CDATA[cloves garlic]]></category>
		<category><![CDATA[hot pepper]]></category>
		<category><![CDATA[italian seasoning]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[Mrs. Charles Barras]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[pound]]></category>
		<category><![CDATA[pound salt]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Red]]></category>
		<category><![CDATA[red beans and rice]]></category>
		<category><![CDATA[red beans and rice recipe]]></category>
		<category><![CDATA[red kidney beans]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[salt pork]]></category>
		<category><![CDATA[second water]]></category>
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		<description><![CDATA[Red Beans and Rice Recipe By : Serving Size : 6 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; 1 pound Red kidney beans 1 pound Salt pork 2 each Cloves garlic 1 teaspoon Italian seasoning 1 each Bell pepper 1 each Chopped onion 1 each [...]]]></description>
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		<title>Oyster Pate</title>
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		<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>
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		<category><![CDATA[olives]]></category>
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		<category><![CDATA[Oyster]]></category>
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		<category><![CDATA[Pate]]></category>
		<category><![CDATA[pate recipe]]></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>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>
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		<category><![CDATA[Don]]></category>
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		<category><![CDATA[green onions]]></category>
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		<category><![CDATA[preparation time]]></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>
		<category><![CDATA[Sauce]]></category>
		<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>Mayonnaise</title>
		<link>http://cajun-cooking.byreferralmarketing.com/mayonnaise.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<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>
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		<category><![CDATA[plastic blade]]></category>
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		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[thin stream]]></category>
		<category><![CDATA[vegetable oil]]></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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		<title>Marlo Thomas&#8217; Lamb Chops Creole *</title>
		<link>http://cajun-cooking.byreferralmarketing.com/marlo-thomas-lamb-chops-creole.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Wed, 14 Oct 2009 05:12:17 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
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		<category><![CDATA[canned tomatoes]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[cayenne pepper]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[Chops]]></category>
		<category><![CDATA[cooking oil]]></category>
		<category><![CDATA[Creole]]></category>
		<category><![CDATA[creole recipe]]></category>
		<category><![CDATA[green pepper]]></category>
		<category><![CDATA[green peppers]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[lamb chops]]></category>
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		<description><![CDATA[Marlo Thomas&#8217; Lamb Chops Creole * Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Meats Cajun 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;PATTI &#8211; VDRJ67A&#8212;&#8211; 6 Shoulder lamb chops 1 teaspoon Cooking oil 1 medium Onion &#8212; diced 1 1/2 cups Green peppers &#8212; chopped 2 1/2 cups [...]]]></description>
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		<title>Marinade For Lamb Or Goat</title>
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		<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>
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		<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>
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		<category><![CDATA[Olive]]></category>
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		<category><![CDATA[wind 1]]></category>

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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>
		<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>
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		<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>
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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>
		<title>Liver In Mustard Sauce</title>
		<link>http://cajun-cooking.byreferralmarketing.com/liver-in-mustard-sauce.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Mon, 12 Oct 2009 20:38:42 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[cayenne pepper]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[dish meats]]></category>
		<category><![CDATA[dry white wine]]></category>
		<category><![CDATA[high heat]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[Liver]]></category>
		<category><![CDATA[margarine]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[mustard sauce recipe]]></category>
		<category><![CDATA[Oleo]]></category>
		<category><![CDATA[oleo margarine]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[salt and pepper]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[saute]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[tablespoon]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[Liver in Mustard Sauce Recipe By : Serving Size : 4 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; Salt Ground red cayenne pepper 4 each Slices liver 1/2 &#8211; 3/4&#8243;thick Oleo (margarine) 1 cup Shallots &#8212; chopped 1 cup Dry white wine 1 tablespoon [...]]]></description>
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		<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>
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		<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>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[medium onion]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<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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