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Friday, April 07, 2006. This is a recipe that I have meant to share for quite some time. It was passed on by our friend, Katie (Cannon) Miller and is absolutely delicious. 6 pounds pork tenderloin. 3 cups art apples. 1 cup chopped celery. 1 bottle (16 oz) prepared BBQ sauce. 2 cups brown sugar. I have never cooked a 6-lb. tenderloin. Here are the proportions I generally use for four generous servings:. 1 1/2 to 2 cups apples. 1/2 bottle BBQ sauce. 1 cup brown sugar. Para; 8:18 PM. 1/2 lb cubed tofu.

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Friday, April 07, 2006. This is a recipe that I have meant to share for quite some time. It was passed on by our friend, Katie (Cannon) Miller and is absolutely delicious. 6 pounds pork tenderloin. 3 cups art apples. 1 cup chopped celery. 1 bottle (16 oz) prepared BBQ sauce. 2 cups brown sugar. I have never cooked a 6-lb. tenderloin. Here are the proportions I generally use for four generous servings:. 1 1/2 to 2 cups apples. 1/2 bottle BBQ sauce. 1 cup brown sugar. Para; 8:18 PM. 1/2 lb cubed tofu.

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1 the cook's blog

2 barbequed pork tenderloin

3 2 cups raisins

4 25 lb tenderloin

5 1 cup raisins

6 3/4 cup celery

7 8 comments

8 1/2 chopped onion

9 salsa

10 1 comments

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The Cook's Blog | thecooksblog.blogspot.com Reviews

https://thecooksblog.blogspot.com

Friday, April 07, 2006. This is a recipe that I have meant to share for quite some time. It was passed on by our friend, Katie (Cannon) Miller and is absolutely delicious. 6 pounds pork tenderloin. 3 cups art apples. 1 cup chopped celery. 1 bottle (16 oz) prepared BBQ sauce. 2 cups brown sugar. I have never cooked a 6-lb. tenderloin. Here are the proportions I generally use for four generous servings:. 1 1/2 to 2 cups apples. 1/2 bottle BBQ sauce. 1 cup brown sugar. Para; 8:18 PM. 1/2 lb cubed tofu.

INTERNAL PAGES

thecooksblog.blogspot.com

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The Cook's Blog: October 2005

http://thecooksblog.blogspot.com/2005_10_01_archive.html

Monday, October 17, 2005. Zuchinni, garlic, sundried tomatoes, green beans. Para; 9:33 AM. That Periodically Go Bad. The Periodic Table of Dessert. Closeups from eblong.com. Para; 9:21 AM. Sunday, October 16, 2005. This is my blog about my cooking. Para; 2:24 PM. My grandson says I am the mother bird feeding the baby birds. Edmonds, Washington, United States. View my complete profile.

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The Cook's Blog: December 2005

http://thecooksblog.blogspot.com/2005_12_01_archive.html

Tuesday, December 13, 2005. Anyhow, this is one of the easiest and best tasting chicken dishes that I have ever run across. The original recipe came from "America's Kitchen "by Anthony Dias Blue, but adapted from a recipe by Paul Prudehomme of K. Paul's Louisiana Kitchen in New Orleans and was for Blackened Redfish, but I wanted Blackened Chicken and Voila, this recipe of mine was born. 1 teaspoon dried oregano. 1 teaspoon cayenne pepper (this may be reduced or eliminated completely, if desired). Place t...

3

The Cook's Blog: April 2006

http://thecooksblog.blogspot.com/2006_04_01_archive.html

Friday, April 07, 2006. This is a recipe that I have meant to share for quite some time. It was passed on by our friend, Katie (Cannon) Miller and is absolutely delicious. 6 pounds pork tenderloin. 3 cups art apples. 1 cup chopped celery. 1 bottle (16 oz) prepared BBQ sauce. 2 cups brown sugar. I have never cooked a 6-lb. tenderloin. Here are the proportions I generally use for four generous servings:. 1 1/2 to 2 cups apples. 1/2 bottle BBQ sauce. 1 cup brown sugar. Para; 8:18 PM. 1/2 lb cubed tofu.

4

The Cook's Blog: Blackened Chicken Recipe

http://thecooksblog.blogspot.com/2005/12/blackened-chicken-recipe_13.html

Tuesday, December 13, 2005. Anyhow, this is one of the easiest and best tasting chicken dishes that I have ever run across. The original recipe came from "America's Kitchen "by Anthony Dias Blue, but adapted from a recipe by Paul Prudehomme of K. Paul's Louisiana Kitchen in New Orleans and was for Blackened Redfish, but I wanted Blackened Chicken and Voila, this recipe of mine was born. 1 teaspoon dried oregano. 1 teaspoon cayenne pepper (this may be reduced or eliminated completely, if desired). Place t...

5

The Cook's Blog: Periodic Tables

http://thecooksblog.blogspot.com/2005/10/periodic-tables.html

Monday, October 17, 2005. That Periodically Go Bad. The Periodic Table of Dessert. Closeups from eblong.com. Para; 9:21 AM. Comments: Post a Comment. My grandson says I am the mother bird feeding the baby birds. Edmonds, Washington, United States. View my complete profile.

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A little list of links. Colors on my mind. The Cook's Blog (my mom). Labels: blog link C. Edmonds, WA, United States. I look for the beauty in nature, patterns, the ordinary. This is my place where I save wonderful discoveries since 2004. Please contact me at kimberlycarney AT hotmail DOTCOM. View my complete profile. From Seattle by Airfarewatchdog.com.

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Friday, April 07, 2006. This is a recipe that I have meant to share for quite some time. It was passed on by our friend, Katie (Cannon) Miller and is absolutely delicious. 6 pounds pork tenderloin. 3 cups art apples. 1 cup chopped celery. 1 bottle (16 oz) prepared BBQ sauce. 2 cups brown sugar. I have never cooked a 6-lb. tenderloin. Here are the proportions I generally use for four generous servings:. 1 1/2 to 2 cups apples. 1/2 bottle BBQ sauce. 1 cup brown sugar. Para; 8:18 PM. 1/2 lb cubed tofu.

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