<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The SauceTalk Newsletter &#187; Recipes</title>
	<atom:link href="http://thesaucetalknewsletter.com/category/recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://thesaucetalknewsletter.com</link>
	<description>Sauce...the art and the essence of fine cooking.</description>
	<lastBuildDate>Sat, 03 Jul 2010 02:35:42 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>New York Strip Steak &#8211; Cabernet Butter Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/06/new-york-strip-steak-cabernet-butter-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/06/new-york-strip-steak-cabernet-butter-sauce/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 00:41:23 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Rouxbe Cooking School]]></category>
		<category><![CDATA[Butter Sauce]]></category>
		<category><![CDATA[Cabernet Sauvignon Wine]]></category>
		<category><![CDATA[Cast Iron Skillet]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Delicious Sauce]]></category>
		<category><![CDATA[Demi Glace Gold]]></category>
		<category><![CDATA[Extra Virgin Olive Oil]]></category>
		<category><![CDATA[French Wine]]></category>
		<category><![CDATA[Freshly Ground Black Pepper]]></category>
		<category><![CDATA[Gourmet Shop]]></category>
		<category><![CDATA[Large Cast Iron Skillet]]></category>
		<category><![CDATA[New York Strip]]></category>
		<category><![CDATA[Slow Oven]]></category>
		<category><![CDATA[Spoon Sauce]]></category>
		<category><![CDATA[Steak Lovers]]></category>
		<category><![CDATA[Stove Heat]]></category>
		<category><![CDATA[Strip Steaks]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[Virgin Olive Oil]]></category>
		<category><![CDATA[York Strip Steak]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=299</guid>
		<description><![CDATA[We love this recipe and if you love steak we think you&#8217;ll love it too! First see this FREE video from The Rouxbe Cooking School on how to select and buy premium steaks. Once you&#8217;ve selected the steaks you want follow this easy-to-do recipe for New York Strip Steak with Cabernet Butter Sauce. We have [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/06/new-york-strip-steak-cabernet-butter-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef Tenderloin with Peppercorn Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/05/beef-tenderloin-with-peppercorn-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/beef-tenderloin-with-peppercorn-sauce/#comments</comments>
		<pubDate>Fri, 28 May 2010 00:53:49 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef Tenderloin]]></category>
		<category><![CDATA[Cooking At Home]]></category>
		<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Delicious Dish]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Great Taste]]></category>
		<category><![CDATA[Joy Of Cooking]]></category>
		<category><![CDATA[Meat Dishes]]></category>
		<category><![CDATA[Professional Cooking]]></category>
		<category><![CDATA[Quality Restaurant]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>
		<category><![CDATA[Video Instructions]]></category>
		<category><![CDATA[Video Recipes]]></category>
		<category><![CDATA[Wild Mushroom Risotto]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=282</guid>
		<description><![CDATA[Beef tenderloin and peppercorn sauce is one of my favorite meat dishes. Our affiliate, The Rouxbe Cooking School has allowed us to share their recipe and cooking secrets so you can make this same delicious dish at home. It is a beef tenderloin served with a rich peppercorn sauce, Wild Mushroom Risotto and Sautéed Lemon [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/05/beef-tenderloin-with-peppercorn-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Flank Steak with Grumpy&#8217;s BBQ Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/05/grilled-flank-steak-with-grumpys-bbq-sauce-2/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/grilled-flank-steak-with-grumpys-bbq-sauce-2/#comments</comments>
		<pubDate>Fri, 21 May 2010 19:34:34 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Special Offers]]></category>
		<category><![CDATA[Baggie]]></category>
		<category><![CDATA[Baking Dishes]]></category>
		<category><![CDATA[Barbecue Sauce]]></category>
		<category><![CDATA[Basting Brush]]></category>
		<category><![CDATA[Bbq Sauce]]></category>
		<category><![CDATA[Black Label]]></category>
		<category><![CDATA[Chicken Pork]]></category>
		<category><![CDATA[Cool Water]]></category>
		<category><![CDATA[Cup Olive Oil]]></category>
		<category><![CDATA[Cut Of Meat]]></category>
		<category><![CDATA[Fish Ingredients]]></category>
		<category><![CDATA[Garlic Clove]]></category>
		<category><![CDATA[Grilled Flank Steak]]></category>
		<category><![CDATA[Ground Pepper]]></category>
		<category><![CDATA[High Heat]]></category>
		<category><![CDATA[Marinade]]></category>
		<category><![CDATA[Pink Color]]></category>
		<category><![CDATA[Red Wine Vinegar]]></category>
		<category><![CDATA[Sauce Pan]]></category>
		<category><![CDATA[Shallot]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=265</guid>
		<description><![CDATA[There are lots of ways to prepare a marinade and make a BBQ sauce for grilling flank steak. But if you want to save time and have the delicious consistency of an award winning sauce give Grumpy&#8217;s BBQ sauce a try. In this recipe we are using flank steak but basically the same great flavor [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/05/grilled-flank-steak-with-grumpys-bbq-sauce-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Fruit Kabobs w/Chocolate Sauce Drizzle</title>
		<link>http://thesaucetalknewsletter.com/2010/05/grilled-fruit-kabobs-wchocolate-sauce-drizzle/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/grilled-fruit-kabobs-wchocolate-sauce-drizzle/#comments</comments>
		<pubDate>Fri, 21 May 2010 05:25:05 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Special Offers]]></category>
		<category><![CDATA[Vegetable/Vegetarian]]></category>
		<category><![CDATA[Almond Nuts]]></category>
		<category><![CDATA[Almonds]]></category>
		<category><![CDATA[Bite Size Pieces]]></category>
		<category><![CDATA[Cantaloupe]]></category>
		<category><![CDATA[Chocolate Sauce]]></category>
		<category><![CDATA[Drizzle]]></category>
		<category><![CDATA[Flat Dish]]></category>
		<category><![CDATA[Fresh Mangoes]]></category>
		<category><![CDATA[Fruit Kabobs]]></category>
		<category><![CDATA[High Heat]]></category>
		<category><![CDATA[Kabob]]></category>
		<category><![CDATA[Light Olive Oil]]></category>
		<category><![CDATA[Optional Instructions]]></category>
		<category><![CDATA[Pastry Brush]]></category>
		<category><![CDATA[Sized Chunks]]></category>
		<category><![CDATA[Sized Pieces]]></category>
		<category><![CDATA[Skewer]]></category>
		<category><![CDATA[Toasted Almond]]></category>
		<category><![CDATA[Warm Water]]></category>
		<category><![CDATA[Wooden Skewers]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=233</guid>
		<description><![CDATA[This is the perfect way to top off a delicious barbecue with family and friends. It&#8217;s simple and easy and everyone can join in on the fun of preparing, grilling and drizzling their own kabobs. Your job is to cut up the fruit, soak the skewers in water and gently heat the chocolate sauce of [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/05/grilled-fruit-kabobs-wchocolate-sauce-drizzle/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cranberry Mango Cream Cheese Dip</title>
		<link>http://thesaucetalknewsletter.com/2010/05/cranberry-mango-cream-cheese-dip/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/cranberry-mango-cream-cheese-dip/#comments</comments>
		<pubDate>Fri, 21 May 2010 04:35:05 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Broccoli Tips]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery Sticks]]></category>
		<category><![CDATA[Cheese Dip]]></category>
		<category><![CDATA[Circles]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Cucumber]]></category>
		<category><![CDATA[Family And Friends]]></category>
		<category><![CDATA[Jicama]]></category>
		<category><![CDATA[Package Cream Cheese]]></category>
		<category><![CDATA[Paxton]]></category>
		<category><![CDATA[Raw Vegetables]]></category>
		<category><![CDATA[Recipe Source]]></category>
		<category><![CDATA[Room Temperature]]></category>
		<category><![CDATA[Sheila]]></category>
		<category><![CDATA[Source Author]]></category>
		<category><![CDATA[Spoon]]></category>
		<category><![CDATA[Tasty Dip]]></category>
		<category><![CDATA[Tortilla Chips]]></category>
		<category><![CDATA[White Girl]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=211</guid>
		<description><![CDATA[Enjoy this tasty dip with family and friends while you&#8217;re waiting for the grill to get hot for the main course. This is a quick and easy appetizer to eat with tortilla chips, toasted pita bread or delicious raw vegetables like carrot and celery sticks, cucumber circles, broccoli tips and jicama.
Ingredients
1  16 oz jar [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/05/cranberry-mango-cream-cheese-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Saffron Scented Tomato Seafood Soup</title>
		<link>http://thesaucetalknewsletter.com/2010/01/saffron-scented-tomato-seafood-soup/</link>
		<comments>http://thesaucetalknewsletter.com/2010/01/saffron-scented-tomato-seafood-soup/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 03:18:15 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baby Clams]]></category>
		<category><![CDATA[Bite Size Pieces]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[club sauce]]></category>
		<category><![CDATA[Cooking Sauces]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[Dry Sherry]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Fish Firm]]></category>
		<category><![CDATA[Flavorful Dish]]></category>
		<category><![CDATA[King Crab Legs]]></category>
		<category><![CDATA[Lb Fish]]></category>
		<category><![CDATA[lobster stock]]></category>
		<category><![CDATA[Mahi Mahi]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Peppers And Tomatoes]]></category>
		<category><![CDATA[Raw Shrimp]]></category>
		<category><![CDATA[Red Snapper]]></category>
		<category><![CDATA[Roasted Red Pepper]]></category>
		<category><![CDATA[Roasted Red Pepper And Tomato Soup]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[saffron soup]]></category>
		<category><![CDATA[Saffron Threads]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[Sea Scallops]]></category>
		<category><![CDATA[Seafood Dishes]]></category>
		<category><![CDATA[Seafood Favorites]]></category>
		<category><![CDATA[Seafood Soup]]></category>
		<category><![CDATA[seafood stew]]></category>
		<category><![CDATA[Seafood Stock]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[Size Cubes]]></category>
		<category><![CDATA[Stock Pot]]></category>
		<category><![CDATA[swordfish]]></category>
		<category><![CDATA[tomato soup]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=123</guid>
		<description><![CDATA[The simmering scent of saffron, roasted red peppers and tomatoes finished with tender pieces of fish, crab, scallops, shrimp, and clams fills the air like a bouquet from the sea. It is a rich-tasting, flavorful dish that is easy-to-do and can be enjoyed with a variety of seafood favorites. This is our take on a [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/01/saffron-scented-tomato-seafood-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Turkey Stock in Stuffing</title>
		<link>http://thesaucetalknewsletter.com/2009/11/turkey-stock-in-stuffing/</link>
		<comments>http://thesaucetalknewsletter.com/2009/11/turkey-stock-in-stuffing/#comments</comments>
		<pubDate>Wed, 18 Nov 2009 03:00:17 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cooking A Turkey]]></category>
		<category><![CDATA[Cooking Turkey]]></category>
		<category><![CDATA[Hassles]]></category>
		<category><![CDATA[Lot]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Stove Top Stuffing]]></category>
		<category><![CDATA[Trussing A Turkey]]></category>
		<category><![CDATA[Turkey Recipe]]></category>
		<category><![CDATA[Turkey Stock]]></category>
		<category><![CDATA[Turkey Stuffing Recipe]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=85</guid>
		<description><![CDATA[We recently posted a new recipe at www.pomegranatesplash.com that you might find of interest. A delicious stove top stuffing using our More Than Gourmet Turkey Stock and our Pomegranate Splash!
Making a stove top stuffing is an easy way to avoid the hassles of stuffing and trussing a turkey. You&#8217;ll also avoid the possible risks of [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2009/11/turkey-stock-in-stuffing/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>White Wine Sauce Ready-to-Use</title>
		<link>http://thesaucetalknewsletter.com/2009/11/white-wine-sauce-ready-to-use/</link>
		<comments>http://thesaucetalknewsletter.com/2009/11/white-wine-sauce-ready-to-use/#comments</comments>
		<pubDate>Sat, 07 Nov 2009 15:52:29 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Citrus Flavor]]></category>
		<category><![CDATA[Citrus Juice]]></category>
		<category><![CDATA[Cut Of Meat]]></category>
		<category><![CDATA[Delicate Fish]]></category>
		<category><![CDATA[Delicate Meat]]></category>
		<category><![CDATA[Dijon Mustard Sauce]]></category>
		<category><![CDATA[Dried Herbs]]></category>
		<category><![CDATA[Fish Dishes]]></category>
		<category><![CDATA[French Chefs]]></category>
		<category><![CDATA[garlic sauce]]></category>
		<category><![CDATA[Ginger Garlic]]></category>
		<category><![CDATA[Grain Dishes]]></category>
		<category><![CDATA[Lemon Zest]]></category>
		<category><![CDATA[Meat And Fish]]></category>
		<category><![CDATA[Mirepoix]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Seafood Chowder]]></category>
		<category><![CDATA[Tsp]]></category>
		<category><![CDATA[Veloute Sauce]]></category>
		<category><![CDATA[White Wine Sauce]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=81</guid>
		<description><![CDATA[White Wine Sauce Ready-to-Use
Have you thought about what you could do if you had a nice mirepoix stock prepared, and a well-made roux?  Here is a classic Veloute sauce already made from mirepoix and roux, roasted chicken stock and white wine by the well know chefs at More Than Gourmet.  It is creamy [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2009/11/white-wine-sauce-ready-to-use/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jalapeno Spiced White Wine Sauce</title>
		<link>http://thesaucetalknewsletter.com/2009/11/jalapeno-spiced-white-wine-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2009/11/jalapeno-spiced-white-wine-sauce/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 14:33:41 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Added Flair]]></category>
		<category><![CDATA[Bell Peppers]]></category>
		<category><![CDATA[Cooking Sauces]]></category>
		<category><![CDATA[Delicious Recipe Ideas]]></category>
		<category><![CDATA[Favorite Dish]]></category>
		<category><![CDATA[Flavors]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Styles]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[garlic sauce]]></category>
		<category><![CDATA[Gourmet Recipe]]></category>
		<category><![CDATA[Grain Dishes]]></category>
		<category><![CDATA[Green Pepper]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[JalapeñO Peppers]]></category>
		<category><![CDATA[Jalapenos]]></category>
		<category><![CDATA[Living Cookbook]]></category>
		<category><![CDATA[Medium Heat]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onions]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quality Gourmet]]></category>
		<category><![CDATA[Recipe Source]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Specialty Foods]]></category>
		<category><![CDATA[Spicy Flavor]]></category>
		<category><![CDATA[Tarragon]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[wine sauce]]></category>
		<category><![CDATA[Wine Sauces]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=75</guid>
		<description><![CDATA[This white wine sauce has a little attitude and that&#8217;s just the way we like it. It will deliver a delicious spicy flavor when served over seafood, poultry, rice and grain dishes even duck or rabbit for a little added flair.
1 tbs  olive oil
3 tbs  onions, chopped
3 tbs  green bell peppers, chopped
1 [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2009/11/jalapeno-spiced-white-wine-sauce/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Red Wine Sauce:  Shortcut to Sauce Success!</title>
		<link>http://thesaucetalknewsletter.com/2009/10/red-wine-sauce-shortcut-to-sauce-success/</link>
		<comments>http://thesaucetalknewsletter.com/2009/10/red-wine-sauce-shortcut-to-sauce-success/#comments</comments>
		<pubDate>Wed, 21 Oct 2009 23:23:48 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Auguste Escoffier]]></category>
		<category><![CDATA[chicken red wine sauce]]></category>
		<category><![CDATA[Classic Taste]]></category>
		<category><![CDATA[Consistent Flavor]]></category>
		<category><![CDATA[Demi Glace Sauce]]></category>
		<category><![CDATA[Everyday Use]]></category>
		<category><![CDATA[Famous Chefs]]></category>
		<category><![CDATA[French Sauces]]></category>
		<category><![CDATA[garlic sauce]]></category>
		<category><![CDATA[Home Cook]]></category>
		<category><![CDATA[Master Chef]]></category>
		<category><![CDATA[Meat Dishes]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[mushroom red wine sauce]]></category>
		<category><![CDATA[Mushroom Sauce]]></category>
		<category><![CDATA[Peppercorn Sauce]]></category>
		<category><![CDATA[ready made wine sauce]]></category>
		<category><![CDATA[red wine gravy]]></category>
		<category><![CDATA[red wine reduction]]></category>
		<category><![CDATA[Red Wine Sauce]]></category>
		<category><![CDATA[red wine sauce beef]]></category>
		<category><![CDATA[red wine sauce for steak]]></category>
		<category><![CDATA[red wine sauce recipe]]></category>
		<category><![CDATA[Renowned Master]]></category>
		<category><![CDATA[Rich Flavors]]></category>
		<category><![CDATA[Savory Beef]]></category>
		<category><![CDATA[Smooth Sauce]]></category>
		<category><![CDATA[Special Occasions]]></category>
		<category><![CDATA[steak sauce]]></category>
		<category><![CDATA[Tasty Addition]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[wine sauce]]></category>
		<category><![CDATA[World Tradition]]></category>

		<guid isPermaLink="false">http://pomegranatesplash.com/thesaucetalknewsletter/?p=68</guid>
		<description><![CDATA[The shortcut to a great wine sauce, without giving up an ounce of flavor, is More Than Gourmet’s Red Wine Sauce.  You can taste the deep, rich flavors developed in this classically prepared sauce because no shortcuts have been taken in its preparation for you.  More Than Gourmet Red Wine Sauce delivers an [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2009/10/red-wine-sauce-shortcut-to-sauce-success/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
