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	<title>Dawn's Recipes &#187; seasonings</title>
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	<link>http://www.dawnsrecipes.com</link>
	<description>Recipes I've collected, written and modified over the years.</description>
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		<title>Injectable Marinade or How to Fry a Turkey</title>
		<link>http://www.dawnsrecipes.com/beer-n-butter-poultry-injection-111.htm</link>
		<comments>http://www.dawnsrecipes.com/beer-n-butter-poultry-injection-111.htm#comments</comments>
		<pubDate>Sat, 18 Jul 2009 12:28:57 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[how-tos]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[seasonings]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=111</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/beer-n-butter-poultry-injection-111.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2007/05/Turkey_Fry_blog_4-150x150.jpg" class="alignleft wp-post-image tfe" alt="Fried Turkey" title="Fried Turkey" /></a>This is the post I alluded to in the write-up for my Raspberry Lemonade recipe. If you&#8217;ve never had fried turkey before, prepare to be wowed. You can cook an entire turkey in under an hour. The skin is amazingly cripsy and flavorful, and the meat is wonderfully juicy. I like to throw cut up [...]]]></description>
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		<title>Lemon Basil Marinade</title>
		<link>http://www.dawnsrecipes.com/lemon-basil-marinade-749.htm</link>
		<comments>http://www.dawnsrecipes.com/lemon-basil-marinade-749.htm#comments</comments>
		<pubDate>Thu, 18 Jun 2009 13:30:45 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[diet friendly]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[seasonings]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[broil]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.dawnsrecipes.com/?p=749</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/lemon-basil-marinade-749.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2009/06/lemon_pepper_basil_marinade_blog-150x150.jpg" class="alignleft wp-post-image tfe" alt="Lemon Basil Marinade" title="Lemon Basil Marinade" /></a>&#160;&#160;&#160;&#160;&#160; I&#8217;m slacking again with updating this site. I was hoping to get at least one more recipe in before my recent trip to Walt Disney World, but time got away from me.  I&#8217;d like to say it won&#8217;t happen again, but it probably will.  I&#8217;ve been thinking up some new ideas for this site, [...]]]></description>
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		<title>Dawn&#8217;s Three-Pepper Steak Dust</title>
		<link>http://www.dawnsrecipes.com/dawns-three-pepper-steak-dust-195.htm</link>
		<comments>http://www.dawnsrecipes.com/dawns-three-pepper-steak-dust-195.htm#comments</comments>
		<pubDate>Fri, 02 Nov 2007 14:43:04 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[grill]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[seasonings]]></category>
		<category><![CDATA[broil]]></category>
		<category><![CDATA[dust]]></category>
		<category><![CDATA[seasoning]]></category>
		<category><![CDATA[spice]]></category>
		<category><![CDATA[steak]]></category>

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		<description><![CDATA[<a href="http://www.dawnsrecipes.com/dawns-three-pepper-steak-dust-195.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2007/11/pict1755-150x150.jpg" class="alignleft wp-post-image tfe" alt="Dawn’s Three-Pepper Steak Dust" title="" /></a>I love to put some seasoning on my steak before throwing on the grill, but many store-bought &#8220;steak seasonings&#8221; contain far too much salt. This recipe will make a seasoning that enhances the natural flavors in the meat, rather than covering them up. You can make as much or as little as you want and [...]]]></description>
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