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	<title>Cajun Cooking &#187; Time</title>
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		<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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		<item>
		<title>Southern Biscuit Muffins</title>
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		<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>
		<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>
		<comments>http://cajun-cooking.byreferralmarketing.com/smothered-round-steak.php#comments</comments>
		<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>Smoked Chicken And Pepperoni Gumbo</title>
		<link>http://cajun-cooking.byreferralmarketing.com/smoked-chicken-and-pepperoni-gumbo.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/smoked-chicken-and-pepperoni-gumbo.php#comments</comments>
		<pubDate>Sun, 18 Oct 2009 00:22:19 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Amount]]></category>
		<category><![CDATA[bite size pieces]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[cast iron dutch oven]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken breasts]]></category>
		<category><![CDATA[Columbia]]></category>
		<category><![CDATA[dry pan]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[green pepper]]></category>
		<category><![CDATA[GUMBO]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[inch]]></category>
		<category><![CDATA[liquid smoke]]></category>
		<category><![CDATA[medium]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[parsley flakes]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[PEPPERONI]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[SMOKED]]></category>
		<category><![CDATA[smoked chicken]]></category>
		<category><![CDATA[spice mixture]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon thyme]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=160</guid>
		<description><![CDATA[SMOKED CHICKEN AND PEPPERONI GUMBO Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Chicken Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; mixture: 1/4 teaspoon White pepper 1/4 teaspoon Red pepper 1/2 teaspoon Black pepper 1/2 teaspoon Thyme 1 teaspoon Dry parsley flakes 1/2 teaspoon Gumbo file powder &#8212; [...]]]></description>
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		<item>
		<title>Seafood Gumbo From Tony Burke</title>
		<link>http://cajun-cooking.byreferralmarketing.com/seafood-gumbo-from-tony-burke.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sat, 17 Oct 2009 17:51:36 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[4 quarts]]></category>
		<category><![CDATA[Anderson]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Bay]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[chicken backs]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[crab claw]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup celery]]></category>
		<category><![CDATA[cup oil]]></category>
		<category><![CDATA[file]]></category>
		<category><![CDATA[ham hocks]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[herb mix]]></category>
		<category><![CDATA[hour]]></category>
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		<category><![CDATA[okra]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[seafood gumbo]]></category>
		<category><![CDATA[seafood stock]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[tablespoon salt]]></category>
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		<category><![CDATA[teaspoon cayenne pepper]]></category>
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		<category><![CDATA[Time]]></category>
		<category><![CDATA[Tony Burke]]></category>

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		<description><![CDATA[Seafood Gumbo From Tony Burke Recipe By : Serving Size : 24 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; 1 ts 1 teaspoon Pepper &#8212; white 4 quarts Seafood stock* 1 teaspoon Pepper &#8212; black 5 Bay l 5 Bay leaf &#8212; turkish 1/2 cup Oil 2 [...]]]></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>
		<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>
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		<category><![CDATA[serving size]]></category>
		<category><![CDATA[shake]]></category>
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		<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>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>
		<comments>http://cajun-cooking.byreferralmarketing.com/marlo-thomas-lamb-chops-creole.php#comments</comments>
		<pubDate>Wed, 14 Oct 2009 05:12:17 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Amount]]></category>
		<category><![CDATA[Brown]]></category>
		<category><![CDATA[Cajun]]></category>
		<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>
		<category><![CDATA[Marlo Thomas]]></category>
		<category><![CDATA[Measure]]></category>
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		<category><![CDATA[medium onion]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[paper napkin]]></category>
		<category><![CDATA[PATTI]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></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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		<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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