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	<title>Cajun Cooking &#187; water</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>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>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[water]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=155</guid>
		<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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		<item>
		<title>Red Beans &amp; Rice</title>
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		<pubDate>Fri, 16 Oct 2009 09:18:01 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Bay]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[chili powder]]></category>
		<category><![CDATA[consistency]]></category>
		<category><![CDATA[cooked rice]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[ham hocks]]></category>
		<category><![CDATA[Larry]]></category>
		<category><![CDATA[leaf]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pinto beans]]></category>
		<category><![CDATA[pound]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[red beans]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[rice recipe]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[salt 2]]></category>
		<category><![CDATA[slow boil]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoon oregano]]></category>
		<category><![CDATA[teaspoon pepper]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[water]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=154</guid>
		<description><![CDATA[Red Beans &#038; Rice Recipe By : Larry Serving Size : 6 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 cups Red beans, dried 1 pound ham hocks &#8212; smoked 1 each Bay leaf 1 each onion &#8212; peeled 1 teaspoon Salt 2 teaspoons chili powder 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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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=151</guid>
		<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>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>
		<category><![CDATA[purpose flour]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[roasted pecans]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[soda]]></category>
		<category><![CDATA[soda and salt]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[whole wheat flour]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=149</guid>
		<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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		<item>
		<title>Hot Cajun Mustard</title>
		<link>http://cajun-cooking.byreferralmarketing.com/hot-cajun-mustard.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/hot-cajun-mustard.php#comments</comments>
		<pubDate>Sat, 10 Oct 2009 16:32:58 +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 mustard]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[Dijon]]></category>
		<category><![CDATA[dijon mustard]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[mix]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[mustard powder]]></category>
		<category><![CDATA[mustard recipe]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pepper white]]></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[sugar caster]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon horseradish]]></category>
		<category><![CDATA[teaspoon pepper]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[teaspoon sugar]]></category>
		<category><![CDATA[tight jar]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[water mix]]></category>
		<category><![CDATA[White]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=133</guid>
		<description><![CDATA[Hot Cajun Mustard Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Sauces Cajun Spreads 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 teaspoons Dijon mustard 3 teaspoons Mustard powder 1/2 teaspoon Pepper white 1/4 teaspoon Salt 3 teaspoons Flour plain white 1 teaspoon Horseradish grated 1 teaspoon Sugar caster [...]]]></description>
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		<item>
		<title>Dehydrator Barbecue Sauce</title>
		<link>http://cajun-cooking.byreferralmarketing.com/dehydrator-barbecue-sauce.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/dehydrator-barbecue-sauce.php#comments</comments>
		<pubDate>Thu, 08 Oct 2009 18:57:57 +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[Cajun]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[Categories]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup honey]]></category>
		<category><![CDATA[cup ketchup]]></category>
		<category><![CDATA[cup onions]]></category>
		<category><![CDATA[cup parsley]]></category>
		<category><![CDATA[cup water]]></category>
		<category><![CDATA[Dehydrator]]></category>
		<category><![CDATA[dry white wine]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[liquid smoke]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[sweet peppers]]></category>
		<category><![CDATA[tablespoon]]></category>
		<category><![CDATA[tablespoon lemon juice]]></category>
		<category><![CDATA[tablespoon salt]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[wine]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=126</guid>
		<description><![CDATA[Dehydrator Barbecue Sauce 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; 1 cup Onions &#8212; dehydrated 1 cup Ketchup 1/4 cup Sweet peppers &#8212; dehydrated 2 tablespoons Louisiana hot sauce 1/4 cup Parsley &#8212; dried 1 tablespoon Salt 1/2 cup [...]]]></description>
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		<item>
		<title>Chicken-Okra Gumbo Plains-Style</title>
		<link>http://cajun-cooking.byreferralmarketing.com/chicken-okra-gumbo-plains-style.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/chicken-okra-gumbo-plains-style.php#comments</comments>
		<pubDate>Tue, 06 Oct 2009 14:52:13 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[Blot]]></category>
		<category><![CDATA[Brown]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken pieces]]></category>
		<category><![CDATA[chopped pepper]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[frying chicken]]></category>
		<category><![CDATA[Gumbo Plains]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[heavy soup]]></category>
		<category><![CDATA[okra]]></category>
		<category><![CDATA[okra gumbo]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[ounce package]]></category>
		<category><![CDATA[paper toweling]]></category>
		<category><![CDATA[parsley sprigs]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Place]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[pound salt]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[Remove]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[salt and pepper]]></category>
		<category><![CDATA[salt pork]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[soup pot]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[wooden spoon]]></category>

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		<description><![CDATA[Chicken-Okra Gumbo Plains-Style Recipe By : Serving Size : 12 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; 1/4 pound Salt pork 3 Parsley sprigs &#8212; chopped 1 Frying chicken &#8212; cut up 1 Bay leaf Flour 3 quarts Water &#8212; more if needed 3 tablespoons Butter Salt [...]]]></description>
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		<title>Chicken Big Mamou On Pasta</title>
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		<pubDate>Mon, 05 Oct 2009 06:18:38 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[basil leaves]]></category>
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		<description><![CDATA[Chicken Big Mamou on Pasta 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; &#8212;&#8211;PASTA&#8212;&#8211; 6 quarts Hot water 1/4 cup Vegetable oil 3 tablespoons Salt 1 1/2 pounds Fresh spaghetti (1 lb dry) &#8212;&#8211;SEASONING MIX&#8212;&#8211; 2 teaspoons Dried thyme [...]]]></description>
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		<title>Chicken And Sausage Gumbo</title>
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		<pubDate>Sun, 04 Oct 2009 23:47:55 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
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		<description><![CDATA[CHICKEN AND SAUSAGE GUMBO Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Breakfast Ethnic 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 pounds Chicken breasts &#8212; split in Half and boned Salt to taste Pepper to taste Garlic powder to taste 1 pound Smoked sausage or kielbasa 1/2 [...]]]></description>
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