The recipe will take approximately 40 minutes to prepare and then another 2 to 3 hours to set up in your refrigerator. I like to make mine early in the morning so that its ready to go with our dinner later that day.

Chocolate Chiffon Pie Recipe

1 unbaked pastry shell (9 inch)
1 envelope of unflavored gelatin mix
1/4 cup of tap water
1/2 cup granulated sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
1 1/4 cup cold milk
3 egg yolks
1 cup of heavy whipping cream
3 egg whites
Whipped cream for garnishing

Remove unbaked pie shell from package and bake in your oven according to package directions, remove and set aside to cool.

In a large bowl, add in your water and then sprinkle the unflavored gelatin mix over top. Let the mixture stand at room temperature for 5 to 7 minutes to softened it up.

In a large saucepan, combine the granulated sugar, cocoa powder and table salt. Stir in the cold milk and egg yolks using a nonstick silicone spatula. Cook this mixture over low heat, stirring it constantly to prevent scorching, until the mixture begins to thicken. You do not want to boil the mixture! Remove pan from heat. Stir in the gelatin mix until it has dissolved. Place mixture into a bowl and chill it in the refrigerator until it becomes syrupy, about 20 to 25 minutes.

In a separate bowl, whip the cream with an electric mixer until it becomes stiff. Gently fold the whipped cream into your chilled chocolate mixture. Slowly beat in the egg whites until all ingredients have been combined.

Pour the entire mixture into your prepared baked pie shell. Cover the pie plate and place into the refrigerator for 2 to 3 hours to chill and to firm up. Garnish with some whipped cream before serving if desired.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

This recipe does take some preparation time, but is well worth your efforts.

To Prepare Cabbage: Fill a large stock pot with water and bring to a rapid boil. Take the core out of each head of cabbage. Place head into boiling water, cover and cook for 5 minutes, remove from water immediately. With one head, start taking the leaves off, being careful not to tear them. They should be pliable, if not, place back into the water for an additional minute or two.

Cabbage Rolls

2 large heads cabbage
2 to 3 lbs. lean ground beef
1 large onion, chopped
6 cups cooked rice
1 hot pepper, finely diced
1 teaspoon paprika
1 teaspoon salt
1 can tomato soup
1/2 can warm water

Fry the lean ground beef and chopped onion in a large skillet over medium heat until it’s not longer pink; drain grease. In a large mixing bowl, combine the cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.

On a clean surface, such as a cutting board, place 2 to 3 tablespoons of meat mixture onto the center of the cabbage leaf. Overlap the sides of the leaf and roll. Repeat until your meat mixture is completely used up.

Place rolls into your slow cooker (crock pot) and pour the can of tomato soup over top along with a 1/2 can of warm water. Turn the dial to high heat, cover and slow cook them for 4 hours or until done.

If desired, you can freeze the left-overs for up to 6 months in your freezer as this recipe will make approximately 25 to 35 cabbage rolls.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Americans conducted 7.4 billion searches online in May, up 12 percent from April. Google Sites registered the most search queries performed with 3.3 billion, followed by Yahoo! Sites (2.1 billion), MSN-Microsoft (963 million) – Comscore

Search engines take into account many things in your website, optimizing those is called on-page optimization, everything that isn’t your website is off-page optimization. Now, while the exact ranking formulae are secret, this is what is widely believed as ‘simple seo’.

First, we want to improve on-page optimization. So we have to pick keywords. There are a variety of tools you can search for which will give you lists of keywords that are usable.

Now you have your keywords. So you now have to see what the top 10 people are doing for them (warning: basic html and math needed ahead). Go to the top person on the most important keyword you have, on google. As an example, we’ll use the keywords ‘free downloads’, and I’ll do the math with you.

The number one website is download.com, so let’s analyze this top website.

Keyword density is the measure of how many times a keyword appears compared to the rest of the text in that area. The areas include: title, meta keywords, meta description, plain content (text), h1, h2, h3, bold, italics, underlined and domain name.

Let’s do some of the math for download.com… Their title is: “Reviews and free downloads at download.com” First we ignore any ‘common’ word, like ‘and, the, at’ etc. So we have: “Reviews free downloads download.com” So, ‘free downloads’ takes up 14 characters out of 35, or 40%. In the meta description tag, it’s 14/272 = 5.14%, so go on and on through the list, keeping it in an excel. After you’ve done the top 10 in google, go to the top 10 in yahoo and msn, ignoring the repeats and do it again. Now, take the average. For the title, let’s say my average was 15%. I wanna try to have a percentage close to that. Too much, and I might get penalized, too little and It wont help.

That’s the basic on-site SEO. Matching keyword density on the site. Off-site seo is everything that is not on your site, mainly getting links for the beginner. The kind of links you want are links from a relevant website that has few other links to other sites. Ways to get these: Submit to directories and reciprocal linking. Submit your site to directories. You can find many lists of them on google. Reciprocal linking is trading links, or in effect, ‘I’ll link to you if you link to me’. The best way to get one is to go to a person who’s site is close in topic with yours, find their email and send a personal one.

_______________

Dear (contact info, or Webmaster)

I was looking at your site and I really liked (thing on their site) about it. (comment about site). I have placed a link to you at (URL of link you place to them) and would appreciate if you’d link back.

Regards,

(name)

(your site url)

_______________

Yes, you have to do this manually, yes, it will help you, and yes, you have to link first. You’re the one asking for a link, so you have to show them you mean it.

Do that for all the top websites in your keywords, and keep doing it. The more you get links, the higher you’ll be in the rankings. You can find the number your competitors have by going to MSN search and typing in ‘Link:download.com’ for my example. It showed that there were 692,811 links to download.com… Better get to work.

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Publicists: It\’s Time to Embrace the

Technology of Online Press Kits

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hard copy kit for a costly overnight shipment.

There is a simple way to eliminate the need for keeping a large inventory of hard copy press kits and

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Making the move from hard copies to press kits published online that are always-accessible is essential

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I know what you\’re saying right now. “But, Drew, I e-mail my clients\’ press materials to the media.”

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Now, an online press kit is not a Web site. Don\’t be confused by the term “online.” Though an online

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Virtually anything can be uploaded to an online press kit: press releases, high-resolution images, video

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Now you\’re thinking “Wow, these things sound great, but I bet they are expensive.” Not necessarily.

Though there are online press kit programs available that cost into the thousands, they usually include

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Face it – technology is only going to get better and faster. Don\’t be left in its dust trying to wave down

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so will your clients.

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http://www.transworldnews.com/NewsStory.aspx?id=133155

http://www.docstoc.com/docs/13919173/BRUTE-FORCE-SEO-EVO-II-SOFTWARE-WA-NT-E-D-STRICTLY-FOR-PRESS-RELEASES

Chili recipes are perfect for the crock-pot. They normally cook in a pot, are easy to prep and smell delicious when cooking. The great thing about chili is how easily it can be changed and adapted to your taste. Here are a couple of my quick and easy to make crock-pot chili recipes.

Tex Mex Chili

What you need:

2 lbs round steak cut into bite-sized pieces

151/2 oz can kidney beans, rinsed and drained

1 medium onion, chopped

1 green pepper, chopped

2 garlic cloves, minced

2 (8 oz) cans tomato sauce

41/2 oz can green chiles, drained and chopped

28 oz can diced tomatoes, undrained

1 T chili powder

1 t cumin

2 T olive oil

1 t salt

What you do:

In a large skillet, brown meat in heated oil. Place meat in slow cooker. Add remaining ingredients to crock-pot and mix thoroughly. Cook, covered, for 8 hours on low.

Sausage and Beef Chili

What you need:

3/4 lb bulk spicy Italian sausage

3/4 lb ground beef

1 green pepper, chopped

1 large onion, chopped

16 oz dried red beans, rinsed and drained

1 (28 oz) and 1 (14.5 oz) can diced tomatoes, undrained

15 oz can tomato sauce

6 oz can tomato paste

4 T chili powder

2 T ground cumin

2 garlic cloves, minced

1 t salt

What you do:

Brown beef and sausage in a large skillet, drain. In a 6 quart crock-pot/slow cooker, add all ingredients and mix. Cook, covered, for 8-10 hours on low, or until beans are tender but not mushy.

Both of these recipes are great served with sour cream, cheese and green onion on top. To add more heat, try some jalapenos or a couple shakes of hot sauce.

For more cooking articles, recipes, videos and food related links, visit Easy Breezy Recipes at http://www.easybreezyrecipes.com

Papaya- 500 gm

Moringa-150 gm

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.

Papaya Carrot Moringa Curry

Papaya- 500 gm

Carrot-300 gm

Moringa-150 gm

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa,Carrot after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.

Methi Curd Curry

Snake Gourd- 300 gm

Methi-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Methi after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Palak Curd Curry

Snake Gourd- 300 gm

Palak-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Palak after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Cheera Curd Curry

Snake Gourd- 300 gm

Cheera-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Cheera after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Chicken Cauliflower Curry

Chicken pieces-12

Butter-3 tsp

Onion(Big)-100 gm

Cauliflower-300 gm

Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.

Chicken Tomato Curry

Chicken pieces-12

Onion(Big)-100 gm

Pudina-50 gm

Green Chillies-10

(grinded)

Tomato-8

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Tomato.Stir well and heat for 8 minutes.Add adequate water.

Green Gram Cauliflower Curry

Green Gram-300 gm

Cauliflower-300 gm

Onion(Big)-100 gm

Tomato-8

Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Green Gram,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.

Beetroot Curry

Beetroot-500 gm

Green Peas-300 gm

Milk Cream-1/2 litre

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Beetroot,Green Peas.Stir well and heat for 8 minutes.Add Milk Cream and stir well.

Cheera Vada

Black Gram-300 gm

Cheera-200 gm

Put Black Gram in water.Mix this with Cheera after 8 hours.Add salt.Heat oil in a frying pan.Make round balls out of it and fry them.Take after it is fried golden yellow and serve.

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and “Mung” are also processed into flour(besan).

Most Indian curries are cooked in vegetable oil. In North and West India, peanut oil has traditionally been most popular for cooking, while in Eastern India, mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of Garam Masala. Goda Masala is a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.

Still, the Crockpot – while a great and versatile cooking tool – is not as user friendly as the oven or microwave. It is very easy to ruin your meal either by cooking the ingredients incorrectly or using Crockpot recipes that are not well designed.

Tips for Cooking Chicken in a Crockpot

1. Defrost The Chicken First

Chicken can carry diseases. When your chicken is frozen before you put it in the slow cooker, it can cause the cooking time to take longer, thereby increasing your risk of catching these diseases and bacteria. By defrosting the chicken first, you significantly reduce this risk, because you create an environment inside the pot that will allow your food to heat up more quickly and retain the heat easier.

2. Heat on High, Then Cool

Once again, for the safety of you and your family, it is a good idea to cook the chicken on high before you put the slow cooker on low to ensure that you quickly raise the temperature of the chicken to over 165 degrees as quickly as possible. This is done to kill off all of the bacteria which have ample opportunity to grow in your slow cooker.

3. Remove All of the Skin

Even if it is not mentioned in your Crockpot chicken recipes, it is important that you remove all of the skin from the chicken before you place it inside the pot. This will improve the texture of the dish and make cooking times more uniform.

4. Keep the Pot Closed

Removing the top of the pot to smell, taste or stir, you are removing a great deal of heat that is important to the slow cooker process. Doing so can ruin your Crockpot chicken recipes, and also increases cooking time by quite a bit.

5. Spices and Peppers Should Be Near the End

Most Crockpot chicken recipes are going to have some types of spices or hot peppers in order to bring out the chicken flavor. But if you place these ingredients inside the Crockpot too early, you risk causing them to lose or alter their flavor. These types of ingredients should be added near the end of the cooking process to ensure that they retain the taste you want.

Crockpot Chicken Recipes are Easy

There are thousands of recipes for cooking chicken inside your slow cooker. These recipes are easy to implement, taste great, and make healthy meals that the whole family can enjoy. If you utilize the above tips for cooking chicken inside of a Crockpot, you too will see that with such a rich flavor, chicken and the ingredients that complement it can allow you to make delicious food that you and your family will enjoy every day.

FoodieView is a leading food portal with a recipe search engine providing one-stop access to the Web’s best recipes, along with virtual recipe boxes, meal plans, food pics, restaurant guides/reviews, social networking and more.

There are over thousands of mouthwatering crockpot chicken recipes on FoodieView. You can find them by typing “chicken tortilla soup recipes” into the recipe quick search box or by following this link: http://www.foodieview.com/recipes/crockpot+chicken+recipes

The fact that the majority of us will eat early afternoon means that all the preparation needs to be carried out the night before. We wake up on Christmas morning looking forward to the day ahead and there is one thing you can guarantee in many households, that there will be plenty of food around. If your house is like many others, you will have people coming in to wish you a merry Christmas throughout the day so you need to have plenty of snacks and drinks available.

Christmas can be stressful as well as great fun, especially if you are the one doing all the cooking. It is a good idea to start shopping early, if you start preparing for Christmas soon you will not have to rush around closer to the day. Anyone who has needed a vital ingredient at the last minute will know how difficult is can be and how long you might have to queue for it. You obviously can not buy the turkey (or whatever meat you are having) quite yet but there are many butchers who will allow you to pre-order so you can pick it up closer to Christmas.

It is a good idea to have a clear out of your cupboards to make room for all the tasty food you are about to fill them with. You want to make sure you have plenty of room in your cupboards so have a good search through them and either get rid of anything you are unlikely to use or use some imagination to create some tasty dishes with them.

If you are somebody is forgetful or tends to be overburdened at Christmas time then it is probably a good idea to make a to-do list and simply tick things off when you have finished them. That way you will not (or at least less likely to) forget anything. Christmas is only 42 days away and counting, think how fast the rest of the year has gone, there will be sleigh bells in the snow before you know it.

For all the nicest treats and ideas head to your local supermarket where you can purchase everything that will complete your Christmas from tasty drinks to healthy food.

Bob Brightside is an experienced culinary writer have worked in the industry for many years.

One good thing to do is to start the baking a bit earlier. There is nothing like homemade mince pies but baking so close to the festive period is not always possible. As a result, why not bake them now with all the fresh ingredients and freeze them, this means you will have fresh mince pies that are homemade ready to be eaten and all you will have to do is defrost them and place them in the oven to heat up (as you would have to do with premade mince pies).

After the Christmas dinner has gone down well everyone normally congregates in the living room where they sit and chat and maybe play a few games and enjoy what is on the television. Even though everyone has just had a substantial feast, eventually someone will fancy some snacks and then they will turn to the host for ideas. Here you want to make sure you have some nice chocolates at hand and some drinks, you could even mix up some cocktails as there are certain ones that good after a large meal and help with digestion.

If you buy some drinks in and you need them to get cold quickly then one way to do so is by getting a large bowl of cold water, fill the bowl with ice cubes and a tablespoon of salt. Place the bottles or cans in and in just a few minutes you can be drinking a nice, fresh and chilled drink. Just what you need after a big meal and cooking all day!

Cinnamon, nutmeg, ginger and orange are all smells that are associated with Christmas and the festive period so finding candles with these essences are a nice touch to well decorated house. Enjoy your Christmas and make sure you stay nice and warm as the winter weather looks like it is here to stay. Make sure there is plenty of food and drink available for all your guests and always use the freshest ingredients available.

Those of us who like fairtrade food will not be disappointed this Christmas as there are plenty of options available from your local food store. With so mnay options available picking the right food may be your only problem.

Bob Brightside is an experienced culinary writer have worked in the industry for many years.

This is the secret that chefs never tell you about. It’s very easy and economical, and requires no special cookware.

Brining is like a marinade as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavorings which results in a tender turkey or chicken once cooked.

How To Make Brine for Poultry:

Brining poultry is very easy and economical, and requires no special cookware. Brining is like a marinade as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked.

* What is a brine: One of the great things about brining is that there are so few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we’re not concerned with the brine as a preservative, you can cut back on the salt. The amount of brining time is likewise not set in stone. Even a little brining is better than none.

* What type of salt to use in brine: Kosher salt and table salt (without iodine) are the most common salts used in brining. Sea salt can be used, but it tends to be quite expensive. I usually use coarse kosher salt.

A cup of table salt and a cup of kosher salt are not equal. Table salt weighs approximately 10 ounces per cup and kosher salt weighs approximately 5 to 8 ounces per cup depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same “saltiness” you would get from a cup of table salt.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.

The meat and brine solution must be kept below 40 degrees F. at all times. Since brining does not preserve meat, the turkey and brine must be kept refrigerated at all times.

* Using the Refrigerator:

If storing the poultry in the refrigerator during brining, check to make sure that the container will fit in your refrigerator! A container large enough to hold a whole turkey might be too big for your fridge.
* Using a Picnic Cooler:

First, choose a container that is large enough to keep the turkey completely submerged during the brining process. It is important to thoroughly clean and sanitize the cooler before and after use.

You must keep the poultry and brine cold without diluting the mixture when using a cooler. Put the meat and brine directly in the cooler, then place Ziploc bags filled with ice or reusable gel packs into the brine solution.

Another approach is to put the turkey and brine into a turkey oven roasting bag inside the cooler, and then pack ice or gel packs around the bag.

Monitor the temperature of the cooler to make sure it stays below 40 degrees F. at all times.

Finally, the last thing you would want to happen after taking all that trouble to brine your turkey is to cook it in a slapdash manner. Cover the breast of the bird with foil during the first half of roasting to ensure it doesn’t dry out. After that, remove the foil and baste it every half hour till the bird is done.

Cooking turkey is a real event because it’s not done very often. The size of the bird and work involved tend to discourage novices from trying it out, but the effort pays off in the end.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.