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	<title>Cajun Cooking &#187; Sauce</title>
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		<title>Wild Duck And Andouille Sauce Piquantee</title>
		<link>http://cajun-cooking.byreferralmarketing.com/wild-duck-and-andouille-sauce-piquantee.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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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>
		<item>
		<title>Very Hot Cajun Sauce For Beef</title>
		<link>http://cajun-cooking.byreferralmarketing.com/very-hot-cajun-sauce-for-beef.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<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>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=167</guid>
		<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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		<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>
		<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>
		<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>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>
		<category><![CDATA[Melba]]></category>
		<category><![CDATA[Patout]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[Sauce]]></category>
		<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>
		<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>
		<category><![CDATA[teaspoon]]></category>
		<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>
		<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>
		<category><![CDATA[Don]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[green onions]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[Mort]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pie pan]]></category>
		<category><![CDATA[Pierce]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[quarter pound]]></category>
		<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>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>
		<category><![CDATA[Measure]]></category>
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		<category><![CDATA[Olive]]></category>
		<category><![CDATA[onion powder]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[tablespoon onion]]></category>
		<category><![CDATA[Time]]></category>
		<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>
		<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>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></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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		<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>
		<category><![CDATA[poupon]]></category>
		<category><![CDATA[powder]]></category>
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		<category><![CDATA[red wine]]></category>
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		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[Time]]></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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		<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>
		<comments>http://cajun-cooking.byreferralmarketing.com/liver-in-mustard-sauce.php#comments</comments>
		<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>
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		<category><![CDATA[saute]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[Size]]></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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