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Monday, December 31, 2007

Sam's New Year's Eve Dips Adventure! Dip into 2008 with Sam!

Hang out with Sam Harris as he shows you his dip recipe!

Official Sam Harris Links ... information, biography, buy a Sam CD, booking.
... keep up to date, be a MySpace friend. ... behind the scenes in the everyday life of Sam Harris. ... ask Sam anything, and he will reply via a vlog.
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Stubb's Legendary Kitchen -- Toasted Pecan Burger Recipe

Visit all the Stubb's properties to understand more:

Name: Stubbs
City: Austin, TX
Hometown: Austin, TX
Country: United States

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Grilling Tips with Celebrity Chef Jon Ashton!

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Friday, December 28, 2007


from Essence Of Emeril EE2435

Ingredients needed:

  • 1 tablespoon olive oil
  • 1 cup bok choy, julienned
  • 1 cup julienned carrots
  • 1/2 cup water chestnuts, thinly sliced
  • 6 ounces straw mushrooms
  • 1 ounce cloud mushrooms, hydrated
  • 1 pound red snapper, cut into 1-inch cubes
  • 1 1/2 quarts fish stock
  • 3 cups milk
  • 1 cup coconut milk
  • Pinch black sesame seeds
  • Pinch ground chili pepper
  • 1/4 cup chiffonade of cilantro
  • 1 sheet nori, seaweed, cut into thin sheets
  • 1 ounce salmon roe
  • 4 fried wonton wrappers
  • 2 tablespoons chopped green onions

In a large sauce pan, heat the olive oil. When the oil is hot, sauté the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Sauté for 3 to 4 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15-20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup in a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers.

Yield: 6-8 servings
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The New Year Honey Cake

By Daniel Wiesz

This time of year always marks the beginning of a very busy month for the Jewish community, there are a few major holidays that take part in a relatively short time with only a few days separating one holiday from the other.

The real excitement is usually over the Jewish new year, which is usually celebrated on September, and which is the first major holiday after Passover which takes place in April, so this is one holiday that gets all the attention. The preparation for “rosh hashana” the new year is, as always, filled with food buying and preparation of many traditional dishes, many of whom represent different things to different communities around the world, the new years feast can be very different from one place to the other.

One special feature of this holiday is the traditional honey cake that is eating in the end of the dinner and is served to guests as well as the family members at every occasion in this month, the honey cake is not only healthy and tasty, it is also a wish for a sweet new year that will come and used to welcome the beginning of the year.

The interesting thing about this traditional cake is that there are a lot of different variations of it, it is one of the most popular dishes that people like to personalize and make a change in, in contrary to many other traditional recipes that are never changed, the basic of this cake and the relative easiness of preparation allows many to try and add something and experiment with the flavors, something that creates a lot of different cakes and a multitude of recipes.

The things you will need to take into account when planning to make a honey cake is that you should use high quality products, the fact that it is not a complicated cake does not make it a cheap one, if you use quality products it will be felt when eaten and the compliments will start knocking on your doors, poor quality honey will not produce the same effect probably because it will not stand the heat of the baking process so well and will effect the cakes takes and texture.

Remember that the best time to make and eat this cake is the end of the summer, even if you are not Jewish it is always nice to think that this cake and the preparation needed in making it encompasses in it a wish for a sweet and good new year, a successful and happy beginning of yet another year.

Let me say one more thing, as many bakers around the world recommend, try and bring the feeling of happiness into the making of the cake, although it can not be tested or quantified a happy baker usually makes great cakes, and the means of doing that are as diverse as the cakes themselves, so sing, dance or just think happy thoughts, and may you have a happy new year, all the year.

Daniel Wiesz is a kosher baker, a professional in baking and bakery consulting, Daniel has recently started to publish his Kosher Recipes and his unique baking stories and philosophy on his site

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Tuesday, December 25, 2007

New Years Eve Party Menu Ideas For A Fantastic New Years Eve Party

By Gail Leino

Hosting a New Year's Eve Party can be great fun. It's a way to reminisce with friends, and to look forward to what the new year will bring. Here are some ideas for food and drinks to start you off:

New Year’s Eve offers plenty of parties with friends and family to celebrate another year. You will find there are many menu options for New Year’s Eve. Most of these options include a lot of champagne, wine or beer depending on your preferences. You will also want to include plenty of items to eat. If you are having an informal party you may just get cold cut platters, cheese platters, vegetable platters, and many chips and dips to share. Or you could have a full scale meal with a potluck dinner for you and your friends. Here are a few other ideas:

A typical dip you may find at a New Year’s Eve party will be ranch. You can make the ranch from scratch or you may just buy a jar of pre-made ranch dip. My favorite ranch dip is created with sour cream. You can find the powered ingredient you need for ranch at any store. I prefer Hidden Valley combined with a little sour cream to make a sturdy yet tasty dip.

A great recipe for hors d’oeuvres includes Little Smokies in a beer sauce with a cheese dip. First you need a package of Little Smokies and a bottle of beer. Any beer will do. You heat the sausages in the beer while you create a cheese sauce. Typically a cheese sauce will include a little milk, flour, and your favorite cheese. It can be cheddar, Monterey jack, or even Colby. The idea is to have something that works well with the beer flavor, but also not over power the beer flavor.

Catering for your New Year’s Eve party need not be difficult. Try to prepare as much of the food ahead of time as you can; microwave-friendly food will make your party MUCH easier. Above all, however, enjoy spending time with your guests and ushering in the New Year in style.

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for New Years party supplies and fun party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

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Sunday, December 23, 2007

Fun Holiday Desserts You'll Love

By Jeffrey Meier

There is nothing more exciting than sitting down at the table with your family during the holiday season and enjoying a great meal - followed by a great dessert. But after years of hosting your family's holiday parties, your relatives can often begin to predict what you'll make each year. "Let me guess ... lemon meringue pie" or "We can always count on your pound cake." Instead of being the predictable party host you've been for years, or even decades, why not add some flair to your menu with these fun and unique holiday desserts?

Honey Cake Pudding

Honey Cake Pudding is well loved by many and is one of the unique holiday desserts with origins in South Africa. With more of a bread pudding consistency, it is sweet like cake and tastes great with ice cream or custard. The ingredients include traditional cake items such as flour, butter, milk, sugar, baking soda and eggs, but what makes it stand out from other cakes is its use of liquid honey. Instead of baking it in a cake pan, it is baked in a bowl, and when is retrieved from the oven, the ingredient mixture creates a consistency that is gooey in the middle with a golden crust on top. Yum!

Gingerbread House

Making a gingerbread house is a wonderful way to get the children involved in making holiday desserts for the family. Creating one of these unique little houses gives your entire family a chance to exercise their creative muscles, and the final product is one to be treasured forever (or at least a month). To get your children excited about gingerbread houses, show them pictures of the final product - they look so tasty no one can resist. Then make the shopping trip to buy the ingredients a family event. They'll love it!

Making a gingerbread house is traditionally a two-day project (unless you buy a gingerbread house kit, which has recently become widely available) so prepare yourself for lots of baking, a big mess, and a great deal of fun. The first day of the project is spent baking the house and the second day will be spent in the decoration phase, which is the best part. You can cut out all sorts of fun shapes to represent doors, windows, trees and much more, and buying fun candy like M&M's, Tootsie Rolls and Candy Canes for the house's decorations will ensure that your children will have some munchies to snack on as a reward for their hard work. If you'd prefer to preserve the house for guests to see you might be disappointed to find everyone wants to tear into the tasty treat. If this is the case, take some great pictures and have a blast eating the house - it wasn't going to last forever anyway, right?

Orange and Lemon Ice Treat

Not your traditional cake our pie, orange and lemon ice is a mix between a drink and a treat making it one of the more unique holiday desserts out there. It is considered to be a gourmet blend, so when you present this unique delight to the family they'll feel very special. The dessert is made, of course, with real lemons and oranges, but what really makes it stand out is its use of Grand Marnier. The addition of lemon rind and sugar makes it a fabulous option for the family.

Chocolate Turtle Cheesecake

This is one of the tastiest holiday desserts on the list! Filled with gooey caramel and sweet and crunchy pecans, you and your family will fall in love with this cheesecake. The preparation time for this dessert is about 45 minutes and the actual baking time is 30 minutes, so you need to set aside at most an hour and a half to make sure it turns out right. But trust me, it's worth the time. The full list of ingredients include caramel squares, evaporated milk, chopped pecans, cream cheese, sour cream, milk, and chocolate pudding in a chocolate pie crust, which means the children will be all over it - and so will you.

Caterpillar Cake

This is another fun option to add to your list of holiday desserts. Your children will have a ball working with you to create this fun cake. You start by getting 12 snowball cupcakes for the caterpillar parts and red or black string licorice with gumdrops for decoration. Arrange the 12 cupcakes on a baking sheet then attach the licorice as legs and the gumdrops as eyes, then bake until done - very easy and fun!

Carnation Famous Fudge

I know you're thinking, "How dare you bring us another chocolate recipe?" But you have to admit, chocolate is a staple of holiday desserts (and if it isn't, who cares?). The cool thing about this dessert is that it can be made by using items in your kitchen such as Carnation evaporated milk (hence the name of the recipe), Nestle chocolate chips, margarine, and marshmallows - you can also add butterscotch and other fun tidbits to give it that extra flair. But the best part of this dessert is the guarantee that if you didn't shock and amaze your family with the other holiday desserts on the list, you will with this great fudge treat!

There are tons of other holiday desserts that can tickle your fancy, and I suggest you search and search until you find the right ones! But hopefully one of the treats will make your mouth water enough to consider making it for your family. When the time to cook rolls around, you will already have so many aspects of the meal to worry about, that being able to remove holiday desserts off of your list of concerns is a welcome surprise. And it's possible that when you taste one of the very tasty treats above you won't want to go back your lemon meringue pie and pound cake. Give one or more of these great desserts a try - I'm sure you and your family will not regret it.

Jeffrey Meier of Jam727 Enterprises at offers information articles on a wide variety of subjects including Dessert Articles at

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Saturday, December 22, 2007

Best Apple Pie Recipe - Company Apple Pie Recipe

Okay, so I'm a sucker for pie! It's the Holidays so, give me a break! I was thinking about my very own favorite apple pie and came across Brandy Summers recipe and it sounds really good. I am foaming at the mouth just thinking about her recipes, just kidding! That did sound a little sick didn't it? But hey, These recipes are making my mouth water so all I have to say is hit the printer key and try Brandy's apple pies this Holiday. Happy Holidays!

By Brandy Summers

If you need a classic apple pie recipe, then this is it. It’s easy and fun making homemade apple pie and this recipe is bound to be a favorite.

3/4 cup white sugar
2 tablespoons flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples, peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey or vanilla extract
2 (9-inch) unbaked pie crusts


Preheat oven to 450 degrees.
Prepare pie crust and put bottom layer of crust into a 9-inch pie pan.

In a small bowl, mix together the sugar, flour, salt, cinnamon and nutmeg. Place sliced apples in a large bowl and sprinkle with the sugar mixture. Toss mixture until apples are completely coated. Spoon apples into the pie crust.

Dot the apples with butter or margarine and sprinkle the whiskey/vanilla on top. Put on the top layer pie crust and crimp closed. Make several slits in top of crust to vent.

Bake for 10 minutes. Lower oven temperature to 350 degrees and bake for another 40 minutes.

=> Homemade Apple Pie Recipe: Classic American Apple Pie

Americans love their apple pie and this is a great recipe for any occasion. It’s especially good served diner style - warm with a scoop of vanilla ice cream.

1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups apples, peeled, cored and sliced
1 cup raisins
2 (9-inch) unbaked pie crusts
1 egg


Preheat oven to 425 degrees.

Spray a deep dish pie pan with cooking spray.

In a bowl, combine white sugar, light brown sugar, flour, lemon, cinnamon; mix well. Add the apples and raisins. Stir until well coated.

Spoon apple mixture into the pie crust. Place second layer of crust on top of filling. Seal the edges.

Beat the egg and lightly glaze top of pie crust with egg mixture. Sprinkle a little sugar on top.

Bake 35 to 40 minutes, until golden brown. Cool on wire rack for 30 minutes before serving.

=> Dutch Apple Pie Recipe: Easy Dutch Apple Pie Recipe

This homemade apple pie is topped off with a sweetly spiced crumble topping that is oh so good.

1 (9-inch) unbaked pie crust
Pie Filling
2 1/2 cups apples, peeled, cored and sliced
1/2 cup sugar
3/4 cup flour
1/2 teaspoon apple pie spice
1 oz. butter, melted
1 tablespoon lemon juice
Streusel Topping
1 1/3 tablespoon dry milk
2/3 cup flour
1/2 teaspoon apple pie spice
1/4 pound light brown sugar, lightly packed
2 tablespoons hard butter


Preheat oven to 375 degrees.

In a small bowl, combine sugar, flour and apple pie spice. Add dry mixture to apples and toss to coat apples well. Add in the melted butter and lemon juice; stir well. Spoon apple mixture into pie shell.

To make streusel topping, combine dry milk, flour, apple pie spice and brown sugar in a bowl. Cut hard butter into mixture with a fork; mix until well combined. Sprinkle topping over pie filling until completely covered.

Bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 25 minutes. Serve with ice cream or cheese.

=> Fried Pie Recipe: Fried Apple Pie Recipe

Forget those fast food versions, this is the real thing. These mini pies are great to pack with lunches.

2 cups all purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples, peeled, cored and diced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil


In a saucepan, combine apples, sugar and cinnamon. Cook over low heat. Cook apples until they are soft and tender. Mash with a fork to form a thick applesauce.

In a bowl, sift the flour and salt together. Cut in the shortening. Add water and mix with a fork. Create a ball of dough and roll out to 1/8-inch thick on a floured board. With a cookie cutter, cut out 4-inch round pieces.

In the center of each dough round, spoon 1 heaping tablespoon of apple mixture. Moisten the edges with cold water and fold. Press edges closed with a fork.

In a large skillet, heat oil on medium high heat. Fry pies a few at a time for 2 to 3 minutes on each side, until golden brown. Drain pies on paper towels. Sprinkle with confectioners sugar.

=> Apple Pie Filling Recipe: Anytime Apple Pie Filling Recipe

Here’s a basic apple pie filling to use whenever you need to make a scrumptious homemade dessert.

18 cups apples, thinly sliced
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water


In a large bowl, toss apples with lemon juice and set aside. Pour water into a
Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well and bring to a boil. Boil for 2 minutes, stirring constantly.

Add in the apples and return pot to a boil. Reduce heat, cover and simmer until apples are tender (about 6 to 8 minutes). Cool for 30 minutes.

Ladle filling into five freezer containers, leave 1/2-inch space at the top. Cool at
room temperature for 1 to 1 1/2 hours.

Seal containers and freeze. Pie filling can be stored in freezer for up to 12 months.

Mmmm . . . where can you find that yummy recipe?
Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!

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Friday, December 21, 2007

Pack Your Diet With Antioxidants To Fight Wrinkles And Signs Of Skin Aging

By Marcus Ryan

Are you interested in looking years younger? Then you've got to know about something called free radicals. See, one of the best ways to help your skin age gracefully is to get enough antioxidants in your diet. What do they do? They control the effect of free radicals!

But what are free radicals? And how do we combat them? Glad you asked. Free radicals, oxidative damage and antioxidants are all terms we hear bandied about often, but really, the understanding the effect of antioxidants and free radicals is very important - if you want to stay healthier and look younger that is! And who wouldn't?

As with anything, educating yourself is key and will help you make the right choices for your health and your skin. Free radicals are negative forces on your skin, quite simply. It's believed that they form from a combination of forces including smoking, air pollution, poor diet, stress and sun exposure. They're, in essence, activated by the body when it uses oxygen and they start a chain reaction in all your cells of your body, including your skin cells.

As the free radicals attack your skin cells, they actually damage the cellular structure of the skin, making you age at a faster rate, and causing more wrinkles. The best way to combat the effect of free radicals is to provide your body with plenty of antioxidants. What do they do? They protect the skin from these damaging forces and help to repair the skin. When you have enough antioxidants, stresses that cause free radicals are not as damaging and are not as aging.

In other words, you age more slowly and more gracefully. Antioxidants are not produced naturally by the body so the only way to get them is to either take them in pill form or eat foods full of them, or you could do both. Which method is best?

A recent study conducted by the American Institute for Cancer Research suggests that people who received their antioxidant dose in the form of fruits and vegetables actually showed less oxidation in their bodies than those who received only supplements containing antioxidants. So fresh veggies and fruits are the best. And if you want to, you can add in some supplements as well. Knowing, then, that fresh sources are the best, let's look at how to get more of these powerhouse antioxidants in your diet.


Virtually all vegetables have antioxidants and this is why diets rich in vegetables are the healthiest.
When you pick fruits and vegetables think about color. Color is an important consideration because they to help you make your fresh choices. When in season and are well grown, their rich greens, yellows and reds really stand out. If you can get organic, this is even better!

The only vegetable to limit is potatoes as it's high GI, but the rest, expecially the green leafy ones, are fine. Just go for it and have 5-10 types of vegetables a day.


If you're more of a fruit person, all berries such as blueberries, cranberries, blackberries, strawberries are packed with antioxidants as nearly every other fruit. So again, pick what's fresh and in season. Keep in mind though that fruits are higher in sugar, so keep fruits to about 2 types a day.


Extra virgin olive oils are also packed with anti oxidants, and that's why the Mediterranean diet is considered so healthy. Make sure that the oil is extra virgin, cold pressed preferably. If it's organic, then this will be even more beneficial.

So there you have it. You now know what free radicals do, what antioxidants are, and how to get them. If you plan your diet carefully, you should have no trouble finding heaps of antioxidant rich foods to have in your diet. This will help you fight any number of other health challenges, and a diet full of antioxidants will help your skin look years younger too!

Get the breakthrough wrinkle creams that work. See this Lifecell Skin Wrinkle Cream review by customers and also this Athena 7 Minute Lift review and get free trials of these top wrinkle creams to prove the results to yourself, at Marcus Ryan's site It's a great feeling to see yourself look 10 to 20 years younger with the wrinkle creams that work, so go for it!

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Christmas Pumpkin Pie Dessert Recipe

Pumpkin Pie is one of my favorite Christmas desert so, here is a recipe from Enjoy!

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Christmas Cookie Baking Recipes

By Jill S

The first beautiful dusting of fluffy white snow always puts me in the mood for baking Christmas cookies. At this time of year I tend to spend longer hours in the kitchen, baking up massive batches of cookies and candies as holiday music and movies play in the background. I love and have always loved the tastes and smells that come from a kitchen filled with love at Christmas time. Here are two of my recipes for traditional Christmas cookie favorites.

Gingerbread Cookies

6 cups flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract

In a medium bowl, sift the dry ingredients together (flour, baking powder, ginger, nutmeg, cloves, cinnamon). In a large bowl, mix the shortening, molasses, brown sugar, water, egg, and vanilla. Mix well. Add in the dry ingredient mixture slowly and mix well. Divide the dough into 3 pieces, make into pieces no bigger than 1 1/2 inch thick, wrap and refrigerate for 3 or more hours. Roll the dough (about 1/4 inch thick) out on a slightly floured surface and cut into shapes (smaller shapes work best with this dough). Bake in a 350 degree oven for 10 to 12 minutes. Frost with powdered sugar icing (milk or cream and powdered sugar). Word of warning on this recipe, it makes a very large batch so I hope you have a lot of family and friends to share this with.

Sugar Cookies (roll-out)

3 cups flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup soft butter
1 beaten egg
3 tablespoons cream
1 teaspoon vanilla

Combine softened butter and sugar until creamy. Add in egg, cream, and vanilla. Sift together flour, salt, and baking powder and add it to the liquid mixture. Chill for at least one hour. Roll out to about 1/4 inch thickness on a lightly floured surface and cut into your favorite Christmas cookie shapes. Bake in a 350 degree oven for about 10 minutes. If desired, put red and green sprinkles on top of the cookies before putting them in the oven. If you would rather make it a family project, bake the cookies, allow to cool, and make a powdered sugar frosting (milk and powdered sugar). Divide up the frosting into different bowls and color it with food coloring. Sprinkles, chocolate chips, red hots, and mini M&Ms can help add fun to the frosting process.

Jill Seader loves to share her baking recipes at - She has a passion for baking and stories that she shares through recipes and recipe scrapbooking supplies. Come share your story or create one of your own! Happy Christmas Baking!

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Juicy Roasted Chicken – Delicious Mmmmmm Good!

By Lonnie Niver

Do you like juice chicken? How about a juice white meat chicken? Well, so do I! As a boy my mother use to make me eat dried white meat chicken that had no flavor. I had to drink water or some type of liquid just to wash it down. Over the years I have tried different ways to make my chicken very juice. But it didn’t happen until I met my wife Amy. Now you are probably going to think I am crazy but here are some tips that has been very helpful to us.

TIP #1 - Buy Fresh Chicken and cooked it that night. For some odd reason chicken taste so much better when you cook it before you freeze it.

TIP #2 – Buy the chicken whole! It is much cheaper! If you are looking for skinless chicken let me give you some advice skin it yourself instead of paying someone else to do it.

TIP #3 – Cook the chicken up side down! The reason is because it allows the juices in side the chicken to drain through the chicken instead of just sitting in the pan.

TIP #4 – Some people always think chicken needs to be cooked till it’s so dry you need a glass of water just to choke it down. Not True! I am still alive so this tip won’t hurt you. When you cook the chicken the meat inside should be cooked until it looks stingy or thread looking is the best way to describe it’s texture. It should not have a translucent look to it. If it looks translucent or rubber then it’s not done! Also, the chicken may look pink inside but this doesn’t mean it isn’t done.
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Thursday, December 20, 2007

Christmas Eve Recipe Ideas

By Dominique Halet

Christmas is quickly approaching and the time has come to soon send our invitations to the Christmas Eve or Day dinner.

Special occasions are a great time for friends and family and, in order to please our guests, we have to be creative when it comes the time to create our menu. But... if the Christmas turkey is a delicious meal, we would sometimes change our habits and eat something else.

Here is a Christmas menu idea including four different dishes from soup to dessert; which are simple to make special occasion cooking recipes but include a nice alternative to the Christmas turkey.

The portions are calculated for 8 guests.


Tomato Cream


2.2 lb peeled and chopped matured tomatoes
200 g chopped carrots
250 g chopped celery
120 g chopped onions
Chopped garlic (to taste)
1 small box of canned tomatoes
200 ml cream
salt and pepper to taste
Thyme, bay
2 tablespoon sugar
4 tablespoon red wine vinegar
200 ml water

In a large saucepan, melt sugar with a little water and pour vinegar until reducing
Add the vegetables
Cover and simmer 20 minutes
Mash the canned tomatoes and add them in the saucepan
Simmer 30 minutes
Salt and pepper to taste
Add 200 ml water and then the cream
Blend the soup
Serve hot


Avocado cream


2 chopped avocados
2 lemons (juiced)
2 chopped shallots
2 teaspoons white wine vinegar
salt and pepper to taste

Use a fork to mash the avocado
Stir in lemon juice
Add the chopped shallots
Blend all the ingredients
Serve cold in small glasses
Decorate with lemon zest

Main dish:

Christmas Goose


8 to 10 lb. whole goose
1 chopped onion
1 chopped apples
1 tablespoon dried grapes
100 ml red wine
500 ml chicken broth
salt and pepper to taste

Preheat the oven to 365 degrees F

Put the oil coated goose in a shallow roasting pan
Tuck the wings and tie the legs together with kitchen string
Put the apples, onions and dried grapes around it
Cook for 3 hours, basting regularly with the cooking juices
Remove the goose from the oven
Pass the cooking juices through a strainer

In a saucepan, combine the fat from the roasting pan, the red wine, the Chicken broth and the red wine
Let cook until boiling and then add floor, stir constantly, until the gravy thickens
Serve with steamed potatoes.


Baked Apples


10 mashed speculaas
120 g almond paste
40 g dried grapes
2 tablespoon rum
4 tablespoon grounded hazelnuts
1 tablespoon honey
8 apples, washed, cored and halved
sugar glace

Preheat the oven to 365 degrees F

Combine the mashed speculaas, the almond paste, the dried grapes, rum, hazelnuts and the honey
Put the apples in a baking dish
Garnish with the mixture
Bake for 15 à 20 minutes
Serve warm with ice cream and sprinkle with powdered sugar.

Prosperity66 is an European History, Holidays and Tarot cards passionate. She writes articles and creates websites dedicated to these subjects.

For more Christmas Costume, Christmas Cards, Christmas Recipes, Christmas Traditions Information, feel free to visit Christmas Time Guide.

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Christmas Whole Roasted Turkey Dinner Recipe

Christmas is right around the corner so, it's time to decide what is going to be on the menu. How about treating your family and guess with a Whole Roasted Turkey Dinner this year? Here's a recipe video made by to get you started. Enjoy!

Have A Merry Christmas!

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Wednesday, December 19, 2007

Exotic Pomegranate Chicken

This is one recipe you don't want to miss! Chef John uses Pomegranate juice to marinate his chicken to give it an exquisite taste. This is one recipe you will have to try! Also, you can get more of chef John's recipes at

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Recipes for Christmas Dinner - Stuffed Bone In Ham

By Brandy Summers

A delicious twist on the traditional baked ham, featuring stuffing baked on top of the ham.

1 medium onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons fresh parsley, minced
1/2 cup butter, cubed
1/4 cup egg substitute
3/4 cup milk
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 cups soft bread cubes, 1/4-inch thick
1 (12 pound) fully cooked bone in ham

Ham Glaze


Preheat oven to 325 degrees.
In a large skillet, saute the onion, celery and the parsley in butter until tender.

In a large bowl, combine the egg substitute, milk, sage, thyme and salt. Add in the bread cubes and vegetable mixture; toss well.

On the outside of the ham, cut five parallel wedges; space 1-1/2-inches apart. Wedges should be 1/2-inch wide and 1-1/2-inches deep. Repeat in the opposite direction to form diamond shapes.

Spoon stuffing into wedges. Place the ham on a rack inside a shallow baking pan. Cover loosely with a foil tent. Bake for 2 hours and 15 minutes.

Make ham glaze. Remove foil from ham and drizzle glaze on top, Put ham back in the oven and bake for another 30 to 45 minutes, or until meat thermometer reads 140 degrees. Let the ham stand for 10 minutes before slicing.

Ham Glaze

1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup dark corn syrup

In a small saucepan, combine the brown sugar, orange juice and corn syrup. Cook over medium heat, stirring constantly, until sugar is dissolved.

Makes 15 to 18 servings.

Recipes for Christmas Dinner: Rosemary Au Gratin Potatoes

Creamy potatoes with rosemary, garlic and cheese.

1/4 cup butter, cubed
1/4 cup all purpose flour
2 cups half and half cream
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8-inch slices
2/3 cup grated Parmesan cheese


Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking dish.

In a large saucepan, melt the butter over medium heat. Stir in the flour; stir until smooth. Gradually add in the cream. Bring to a boil; stirring for 2 minutes or until sauce is thickened. Remove from heat.

Add the rosemary, garlic, salt, pepper and potatoes; mix well.

Transfer all to the prepared baking dish. Sprinkle on the Parmesan cheese. Cover and bake for 45 minutes. Uncover and bake for another 10 to 15 minutes or until potatoes are tender.

Makes 8 to 10 servings.

Recipes for Christmas Dinner: Roasted Asparagus

A simple, yet elegant side dish.

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted


Preheat oven to 400 degrees.

Layer two 15x10x1-inch baking dishes with foil.

Arrange asparagus in a single layer in baking dishes. Drizzle with olive oil. Sprinkle on salt and pepper.

Bake, uncovered, for 12 to 15 minutes or until asparagus is crisp and tender. Turn over once during baking. Remove from oven. Sprinkle with sesame seeds.

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Anti-aging Fruit!

Mediterranean Diet Recipes

By Kevin Stith

"Eat healthy and be active" is the universally acknowledged theory to staying fit. Food has to be appealing to the eyes and kindle the taste buds too. The Mediterranean diet is a healthy balanced diet of plant food cooked in "good" fat. That does not mean there is a total cut on animal products. The Mediterranean diet pyramid recommends animal fat and products to be taken in small quantities occasionally. In a Mediterranean diet a major portion includes vegetables, cherries, spinach, beans, mushrooms, tomatoes, watermelon, eggplant and potatoes. Whole grain bread, pastas and cereals are the main course in the diet. Fruit is the most preferred dessert. The food is followed by wine that is consumed in small or moderate amount. Wines are prepared from grapes, pomegranates and persimmons. The diet is also inclusive of dairy products especially cheese that is to be taken in a small quantity.

Mediterranean cuisines are known for their wonderful taste and time saving cooking practices. The recipes widely make use of olive oil in cooking, garnishing and salad dressing. It is a low saturated fat that acts as an antioxidant too. Dairy products like milk, yogurt and cheese are added flavors used in a very low amount. For instance, cheese is used only for flavor and not excessively as a cooking base. Butter and margarine are almost absent in the diet. Similarly, fish, poultry and meat are often grilled or roasted and never fried.

The recipes do not make use of any processed food. For instance they would prefer fresh spinach to processed and salted canned food. Mediterranean diet recipes are unique for their flavor and taste. Most of the flavors in various food preparations come with the use of onion, garlic, spices such as cinnamon, clove, pepper, oregano, Italian parsley and certain natural herbs like basils -- all cooked in olive oil. There is also wide use of citrus juices such as lemon and orange used in cooking. In fact, wine is used in recipes whether it be a main dish, salad or dessert. The recipes vary from state to state, and are fresh vegetables and other plant food produced locally. However, most of the flavor favors remain the same like the olive oil.

Mediterranean Diets provides detailed information about Mediterranean diets, Mediterranean diet benefits, Mediterranean diet cook books and more. Mediterranean Diets is affiliated with Mangosteen Fruit.

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Anti-aging Fruit!

Tuesday, December 18, 2007

Pomegranate! The SUPER FOOD!

By Trish Stevens

Pomegranate has so many wonderful characteristics! The fruit's beautiful color and unique structure of thick, red skin encasing hundreds of small, lusciously juicy seeds is artistic and inspiring.

Its healthy juice contains more antioxidants than red wine, green tea, and other fruits, therefore lowering cholesterol and preventing heart attack and stroke. Beside its anti-aging capabilities, the fruit is also thought to lower blood pressure, help kidney disorders, inhibit colon, breast, skin and prostate cancer.

Pomegranate may even help with osteoporosis and depression. On the lighter side, pomegranate is a very popular trend in home décor.

Oprah even recommends you try it in a martini! There are several liquors, liqueurs and some absolutely wonderful food recipes using its seeds and oil.

Many parts of the world have favorable climates for growing the trees and there is a special way to cut, eat and juice the nutritious fruit. Anything you want to know about pomegranates you can find on!

Go to to find information on:

How to Make Pomegranate Juice
Lean how to make pomegranate juice. What is its nutritional value? How to juice a pomegranate.

Health Benefits of Pomegranate
The health benefits of pomegranate are amazing whether you drink juice, eat seeds, use it as an extract, syrup, molasses, paste, nectar or concentrate.

Pomegranate Martini - the hottest new martini flavor for your next cocktail party - deliciously refreshing and colorfully tasteful!

Pomegranate recipes
Try some scrumptious pomegranate recipes! Use pomegranate seeds, syrup, juice, oil and extract in delectable recipes for salads, appetizers, main courses, beverages and desserts.

Pomegranate drink recipes
There are so many pomegranate drink recipes from martinis to green tea. Choose your beverage and find the delectable recipe here.

Growing pomegranate is easy in a temperate climate. They are native to southeastern Europe, Asia and the middle east. They have beautiful flowers!

Pomegranate Supplements
There is a variety of pomegranate supplements. From powders to pills each supplement contains the powerful nutritional value and health benefits of the super food.

Picture of a pomegranate
Looking for a picture of a pomegranate? They are unique and beautiful. Photos of pomegranates, seeds, and trees.

Nutritional Value of Pomegranate Juice

Pomegranate juice is antioxidant rich and a super power in eliminating free radicals. A tart, sweet red fruit that tastes wonderful.

Trish Stevens and Brandon Toomey

Article Source:!-The-SUPER-FOOD!&id=171311

Anti-aging Fruit!

Monday, December 17, 2007

7 Things I've Learned From Watching Rachael Ray

By Wendy Wallace

I have to confess, up until a few years ago, I knew nothing about cooking. I owned two pots, a cookie sheet and a toaster. The main staples of my diet were Chinese food, pasta, pizza, burgers and Cool Ranch Doritos.

Late one night, completely by chance, I happened to come across an episode of Rachael Ray’s show 30-Minute Meals on the Food Network. From that night on, my life changed. I began to finally understand and form an appreciation for cooking.

After watching hundreds of episodes of the show (including multiple re-runs), this is what I have learned from watching Rachael Ray:

1. Soup does not take all day to make.

Who knew you could make soup in less than an hour? I thought homemade soup took six or more hours to make. I was pleasantly surprised to learn you can add vegetables, meat and spices to ready-made stock and there you have a soup!

2. Olive oil makes everything taste good.

I always thought of olive oil as a delicacy and never used it. But since watching Rachael Ray, I put olive oil (or as she calls it, “EVOO”) on everything. From dipping bread in it to coating chicken breasts to drizzling olive oil over frozen French fries before putting them in the oven, olive oil has awakened me to how good food is supposed to taste.

3. Homemade pasta sauce and salsa can actually taste better than store-bought.

At first, I couldn’t believe making pasta sauce or salsa could be easy to make let alone taste as good as the jars I bought. When I first made salsa, it took less than ten minutes. It was exactly as spicy as I wanted it to be and it was much thicker than what I was used to. It was the first time I ever made something I liked more ready-made.

On several shows, Rachael Ray claimed homemade pasta sauce was better because it was cheaper and you could make it any way you wanted to. Like soup, I thought making pasta sauce would be a long, drawn-out process. It wasn’t! I took Rachael’s advice and added parsley to a can of crushed tomatoes and got creative with the other ingredients I added. It always turns out surprisingly well.

4. The little details make all the difference.

There are tips Rachael repeats that are drilled into my memory:

-“Need it twice, chop it once.”

-Squeeze a lemon turned upright so the seeds don’t get into dish you are making.

-Wash herbs after you get them home and wrap them in a paper towel.

-Have a garbage bowl handy.

-Heat your pan first so, “…it’s waiting for you and not the other way around.”

-Always use a separate, plastic cutting board for meat.

5. There are a million ways to make a burger.

Rachael has turned making burgers into an art form. For me, a burger used to be made up of a beef patty, cheese, lettuce and ketchup all in a bun. Now, I’m making turkey, tuna and lamb burgers topped with cheeses and vegetables I would have never envisioned on a burger (like spinach). For me, it’s not just about getting creative with a familiar food that won me over. It’s being able to take a typical takeout dish and make it my own that I have grown to love.

6. “Take a little help from the store where you can get it.”

I used to think of cooking as an all or nothing task. Either you worked with all fresh food and made dishes completely from scratch or you heated up completely processed food. Rachael Ray taught me you can compromise. You can use things like frozen or canned vegetables, pre-made biscuit and cake mixes and stocks. The trick is to add spices or herbs to give the processed food its own, unique taste.

7. If you cook healthy, you can eat more.

When I started experimenting with Rachael’s recipes, I was surprised at how at easy it was to start eating more vegetables. It was nice to be able to have a second helping of Ginger and Lemon Steamed Vegetables and not feel guilty about it as I would when I’d have another piece of pizza. Not only that, but I started to crave fresh, healthy food. I can now understand why she has such a passion for food and why, for Rachael Ray, eating is such an enjoyable thing.

With a never-ending list of interests and a great deal of experience and knowledge, Wendy Wallace is an intuitive counselor offering sessions which combine psychic reading, life coaching and counseling all to help heal your mind, body, and spirit. What changes might you make in life if you could know what the future holds? Sign up for a chance to win
a free session. Gain the insight you need.

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Thursday, December 13, 2007

Herbed Drop Biscuits with Ham and Cabbage Slaw

OprahThese simple sandwiches are great for an afternoon snack, or served alongside your main course.


1 cup all-purpose flour
1 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup grated Cheddar cheese
4 tablespoons (1/2 stick) cold butter, cut into 1/2-inch pieces
2 tablespoons snipped fresh chives
1/2 teaspoon coarsely ground pepper
1 cup buttermilk
Hot and Sweet Mustard or honey mustard
24 thin slices ham (about 3/4 pound)

1 pound green cabbage, cored
1/3 cup apple cider vinegar
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Position a rack in center of oven and preheat oven to 400°. In a medium bowl, whisk flours, baking powder, baking soda, and salt. Using a pastry blender, cut in cheese and butter until mixture is crumbly with a few pea-size pieces of butter. Add chives and pepper. Stir in buttermilk to make a soft, sticky dough. Quickly knead dough in bowl just until it comes together.

On an ungreased baking sheet, drop batter by rounded tablespoons, about 1 inch apart. Bake until golden brown, about 15 minutes.

Discard any tough white inner leaves of cabbage. Cut remaining cabbage into 1/4-inch thick slices (about 4 cups). Transfer to a medium bowl. In a small saucepan over medium-high heat, bring vinegar, sugar, salt, pepper and 1/3 cup of water to a boil, stirring until sugar is dissolved. Pour mixture over cabbage and toss well to combine. Cover with plastic wrap, let cool to room temperature, then transfer to an airtight container. Use a slotted spoon to serve. (Cabbage may be prepared up to 2 days ahead and refrigerated.)

Remove biscuits from oven and cool to room temperature. Split biscuits in half, spread with mustard, add ham, and top with cabbage slaw. Serve at room temperature.

Recipe created by Art Smith
From the December, 2002 issue of O, The Oprah Magazine
Adapted from Back to the Table by Art Smith
Makes 24 servings

Anti-aging Fruit!

Friday, December 7, 2007

Christmas Pasta

Rachael RayBy Rachael Ray

on 10/10/07

From Rachael: "We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time – half a pound for every 3 people. I suggest

* 2 tablespoons extra virgin olive oil (EVOO)
* 4 cloves garlic, crushed
* 1 bay leaf, fresh or dried
* 1/4 pound pancetta, thick-cut, chopped into small bits
* 1/2 pound bulk hot Italian sausage
* 1 pound combined ground beef, pork and veal
* 1 medium carrot, peeled and finely chopped
* 1 rib celery, chopped
* 1 medium onion, chopped
* 1 cup good quality dry red wine
* 1 cup prepared beef stock, packaged in a box container or canned
* 2 cans chunky style crushed tomatoes (32 ounces each)
* A handful of flat leaf parsley leaves, chopped
* 1/4 teaspoon allspice or cinnamon (a couple of pinches)
* Coarse salt and black pepper
* 2 pounds penne rigate, cooked to al dente
* Grated Pecorino Romano cheese, as an accompaniment
* Fresh, crusty bread, for mopping


Heat a deep pot over medium-high heat. Add oil, garlic, bay leaf and pancetta bits and brown for one minute. Add meats and brown and crumble them for five minutes.

Chop carrot, celery and onions near the stove and add to the pot as you work. Cook vegetables with meat for five minutes and add wine. Cook for one minute; add stock and tomatoes to the pot.

Stir in parsley, allspice or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium-low and cook 10-15 minutes minimum before serving. Reheated sauce only improves.

Toss pasta (cook only as much pasta as you need at the time: half a pound for every three people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

The sauce will cover up to two pounds of pasta.

Anti-aging Fruit!


from Prime Time Emeril Cookbook

Ingredients needed:
  • 1/2 cup olive oil
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped green bell peppers
  • 3/4 cup chopped celery
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne
  • 4 bay leaves
  • 1/2 cup plus 3 tablespoons bleached all-purpose flour
  • 4 cups seeded and chopped plum tomatoes
  • 3 cups Chicken Stock or
  • canned low-sodium chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Emeril’s Red Pepper Sauce or other hot pepper sauce
  • 1 1/2 pounds alligator meat, cut into 2-inch strips
  • 1 1/2 teaspoons Creole Seasoning
  • 1/2 cup chopped green onions (green and white parts)
  • 1/4 cup chopped fresh flat-leaf parsley
  • Perfect Rice, hot

Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Stir in the onions, bell peppers, celery, salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Bring to a boil, then reduce the heat to medium-low.

Place several pieces of alligator meat at a time on a work surface covered with plastic wrap. Cover the meat with plastic wrap and pound with a meat mallet until 1/4 inch thick. Cut into 2-inch strips.

Combine the remaining 1/2 cup flour and the Essence in a medium bowl. Dredge the alligator pieces in the seasoned flour, shaking off any excess.

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side. Transfer to a platter. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining alligator.

Add the meat to the sauce. Increase the heat under the sauce to medium-high and bring to a gentle rolling boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours. Remove and discard the bay leaves.

To serve, spoon the rice into soup bowls, top with the meat and sauce, and garnish with the green onions and parsley.

Yield: 6 servings

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