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	<title>Cajun Cooking &#187; teaspoons salt</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>Smothered Round Steak</title>
		<link>http://cajun-cooking.byreferralmarketing.com/smothered-round-steak.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sun, 18 Oct 2009 06:53:02 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[alex pato]]></category>
		<category><![CDATA[Alex Patout]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[celery rib]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup beef stock]]></category>
		<category><![CDATA[cup vegetable oil]]></category>
		<category><![CDATA[dish meats]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground white pepper]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[medium onions]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[purpose flour]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[Round]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[smothered round steak]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[steak recipe]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[time season]]></category>

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		<description><![CDATA[Smothered Round Steak 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; 2 pounds Round steak 2 teaspoons Salt 1/2 teaspoon Ground black pepper 1 teaspoon Ground red pepper 1 teaspoon Ground white pepper All-purpose flour (dredging) 1/2 cup [...]]]></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>
		<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>
		<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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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=152</guid>
		<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>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>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[red wine]]></category>
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		<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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		<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>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Categories]]></category>
		<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[salt 2]]></category>
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		<category><![CDATA[serving size]]></category>
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		<category><![CDATA[size 6]]></category>
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		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[Time]]></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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		<item>
		<title>Easy Lamb Creole Gumbo</title>
		<link>http://cajun-cooking.byreferralmarketing.com/easy-lamb-creole-gumbo.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/easy-lamb-creole-gumbo.php#comments</comments>
		<pubDate>Fri, 09 Oct 2009 14:30:06 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[chopped parsley]]></category>
		<category><![CDATA[Creole]]></category>
		<category><![CDATA[creole gumbo]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[GUMBO]]></category>
		<category><![CDATA[gumbo recipe]]></category>
		<category><![CDATA[heat oil]]></category>
		<category><![CDATA[hot oil]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[lemon slices]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[okra]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[salt 2]]></category>
		<category><![CDATA[stewed tomatoes]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon thyme]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[vegetable oil]]></category>
		<category><![CDATA[white wine]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[Easy Lamb Creole Gumbo Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : 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; 2 tablespoons Vegetable oil 1/2 Lemon &#8212; sliced/seeded Flour 2 teaspoons Salt 2 pounds Lamb riblets 1 teaspoon Thyme 2 cans Stewed tomatoes(16oz) 1 Bay leaf 4 cups Chicken [...]]]></description>
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		<item>
		<title>Comforting Barbecue Sauce</title>
		<link>http://cajun-cooking.byreferralmarketing.com/comforting-barbecue-sauce.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/comforting-barbecue-sauce.php#comments</comments>
		<pubDate>Wed, 07 Oct 2009 03:53:39 +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[bell]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[Comforting]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup celery]]></category>
		<category><![CDATA[Justin]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[ketchup]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
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		<category><![CDATA[oil]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[peanut]]></category>
		<category><![CDATA[peanut cooking oil]]></category>
		<category><![CDATA[peanut oil]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Southern Comfort]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[steak sauce]]></category>
		<category><![CDATA[teaspoons salt]]></category>

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		<description><![CDATA[Comforting Barbecue Sauce Recipe By : Serving Size : 25 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 Onions &#8212; chopped 1 cup Celery &#8212; chopped 1 cup Bell pepper &#8212; chopped 1 cup Fresh parsley &#8212; chopped 1 cup Peanut cooking oil 2 tablespoons [...]]]></description>
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		<title>Cajun Shepherd&#8217;s Pie</title>
		<link>http://cajun-cooking.byreferralmarketing.com/cajun-shepherds-pie.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sun, 04 Oct 2009 04:15:46 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauce]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[dish meats]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground cumin]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[inch]]></category>
		<category><![CDATA[Julienned]]></category>
		<category><![CDATA[julienned carrots]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[meat seasoning]]></category>
		<category><![CDATA[mix]]></category>
		<category><![CDATA[Paul Prudhommes]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[s pie]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[tablespoon worcestershire sauce]]></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[teaspoon salt]]></category>
		<category><![CDATA[teaspoon tabasco sauce]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[vegetable seasoning]]></category>
		<category><![CDATA[White]]></category>
		<category><![CDATA[white pepper]]></category>
		<category><![CDATA[Worcestershire]]></category>

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		<description><![CDATA[Cajun Shepherd&#8217;s Pie 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 1/2 pounds Ground beef 1/2 pound Ground pork 2 each Eggs &#8212; lightly beaten 1/2 cup Very fine bread crumbs 1/4 pound + 3 Tbsp unsalted [...]]]></description>
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		<title>Beer Marinade For Beef</title>
		<link>http://cajun-cooking.byreferralmarketing.com/beer-marinade-for-beef.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Fri, 02 Oct 2009 06:40:45 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[basting sauce]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[beef recipe]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[beer marinade]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[cup olive oil]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[Marinade]]></category>
		<category><![CDATA[marinade for beef]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[tablespoon]]></category>
		<category><![CDATA[tablespoon wine vinegar]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoon onion powder]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[use]]></category>

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		<description><![CDATA[Beer Marinade for 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; 2 cans Beer (12 oz or 10 oz cans) 2 teaspoons Salt 1/2 cup Olive oil 1 teaspoon Ground cayenne pepper 1 tablespoon Wine vinegar 1 tablespoon Prepared [...]]]></description>
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