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	<title>Chelan Is Cooking.com &#187; Sauces</title>
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		<title>Ginger-Garlic Dipping Sauce</title>
		<link>http://chelaniscooking.com/2011/01/13/ginger-garlic-dipping-sauce/</link>
		<comments>http://chelaniscooking.com/2011/01/13/ginger-garlic-dipping-sauce/#comments</comments>
		<pubDate>Thu, 13 Jan 2011 14:23:28 +0000</pubDate>
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				<category><![CDATA[Sauces]]></category>
		<category><![CDATA[garlic sauce]]></category>
		<category><![CDATA[ginger sauce]]></category>
		<category><![CDATA[marinade]]></category>

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		<description><![CDATA[In addition to being a delicious dipping sauce for dumplings, this can be used as a marinade for chicken, pork or seafood.]]></description>
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		<title>Bearnaise sauce</title>
		<link>http://chelaniscooking.com/2010/10/08/bearnaise-sauce/</link>
		<comments>http://chelaniscooking.com/2010/10/08/bearnaise-sauce/#comments</comments>
		<pubDate>Fri, 08 Oct 2010 21:22:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sauces]]></category>
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		<description><![CDATA[Béarnaise Sauce 2 green onions 2 tbl tarragon vinegar 4 yolks, raw 1 tsp parsley, chopped fine 4 tbl butter 1 tbl soup stock ½ tsp salt 1/8 tsp paprika Chop onion, add vinegar, bring to boiling point, let simmer until reduced one-half and strain and cool. Add yolks one at a time and stir. [...]]]></description>
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