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allabout4you: 10 tips for keeping your card(s) safe and sound: ...: 10 tips for keeping your card(s) safe and sound: 1. Don’t give Publish Postyour account number over the phone unless you’ve initiated the call. ...

Black spot on face treatment

Black spot on face treatment 

Face black spot treatment with herbal oil. Prepare this oil at home, and this oil is best for the treatment of black spot. If you apply this oil regularly, black spots will remove very soon.
Remove the blackheads do not require treatment more than once a week. You have a big towel to wash a large mixing bowl with boiling water as well as a blackhead cleanser. You can create your own using baking soda and water. Put boiling water into the bowl and set it on your face. Now cover your head with the towel as well as stay there for about five minutes. After your pores have opened up from the steam, gently use your over the counter blackhead remover or your baking soda and water treatment. softly and carefully clean your face. Then splash your face with warm water to rinse as well as finish by splashing very cold water on your face to close your pores. If you continue this process once a week, you should see an improvement in your blackheads. Don’t forget to wash your face with a mild cleanser twice each day to stay away from oily face skin and also more blackheads.

Herbal Tea Weigth Loss Treatment

Herbal Tea Weight Loss Treatment

gaining a wieght so much easy but lossing is to much hard herblaist suggesting to drink herbal tea to reduce. weight but remember that just drinking this tea  and do exercise.

Direction Of Herbal Tea 

heat up 8 glass of water. on boiling point put 6 tsp green tea, 2-3 green cardamoms, a few mint leaves and
1/4 tsp mulethi (ezine) in water simmer it on low heat until it reduces to 6 glasses of water.
drink this tea during the day ecpasially after 30 minutes of each meal. after drinking it shortly you will notice that it help to remove acid from your body..

Note mulethi  mean (Liquorice)  

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Earn Money With Adbrite

Earn Money With Adbrite

AdBrite, is currently one of the best alternatives there is to Google’s adsense. While they do not offer the same large selection of ad formats that Clicksor and Google Adsense provide you they do offer the most commonly used ones. In addition they offer inline page links with have some great click through ratios as well as interstitial full page ads which offer an excellent way to monetize all traffic to your site not just traffic that clicks on your ads. Their payouts are also very competitive. They have more relaxed terms and conditions than Adsense and are much more accepting of smaller publishers including bloggers.

If you’re a publisher, use AdBrite to set your own ad rates, and approve or reject every ad that’s purchased for your site or just have AdBrite auto accept ever ad. AdBrite enables you to instantly sell ads to your visitors via a “Your Ad Here” link, in addition to selling through AdBrite’s marketplace and sales team.

Revenue is typically split 75/25 in your favor. Through a small snippet of HTML placed on your site, they handle serving, scheduling, billing, customer service, and sales. About half of AdBrite’s sales are generated from the marketplace and sales team, while the other half are generated from users clicking “Your Ad Here” on your website.

While AdBrite can provide publishers with more revenue and better ads than traditional ad networks such as Google AdSense, they work fine along-side them as a way for you to generate additional ad revenue by selling ads directly to your visitors — something the other ad systems don’t do.  Ad Brite also lets you select your own minimum bid prices and give you the option of showing an alternative ad service such as Clicksor when bid prices fall below your minimum.

If you’re using AdBrite on your website you also have the option to turn off AdBrite’s “run-of-network ads” and AdBrite will only display ads that have been approved by you allowing you to prevent competitors ads being shown on your site. If you have no ads running, AdBrite will display nothing but “Your Ad Here” or your alternative ad provider.

Note, from my experiences it can take a day or so from when you signup with AdBrite and put their code on your website to actually start seeing relevant ads showing up. So if you see the message “Advertize on this site” just be patient and give it a day or so and you should start seeing relevant ads showing up.and grow up your incom.....

Italian Chicken Stew

Italian Chicken Stew

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

4 medium potatoes, peeled and cut into 1/4-inch cubes

1 medium sweet red pepper, chopped

2 garlic cloves, minced

1 tablespoon olive oil or canola oil

1 (26 ounce) jar meatless spaghetti sauce

1 3/4 cups frozen cut green beans

1 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

pepper to taste

Directions

In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.

Italian Chicken Recipe

Italian Chicken

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
1 cup Italian salad dressing
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
Minced fresh parsley

Directions

Place chicken in a greased 9-in. square baking dish. Drizzle with salad dressing; sprinkle with Parmesan cheese and salt if desired. Bake, uncovered, at 375 degrees F for 20-25 minutes or until chicken juices run clear. Sprinkle with parsley.

Italian Biscotti

Italian Biscoti 

Ingredients

12 ounces butter
1 3/4 cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Directions

Preheat oven to 350 degrees F ( 165 degrees C ).
In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 toto 10 minutes.

Strawberry Spinach Salad

Strawberry Spinach Salad

ingredients

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.in your best style..

BEST WHITE ICING EVER

BEST WHITE ICING EVER 

Ingredients

4 cups confectioners' sugar
1 cup shortening
2 tablespoons water
1 teaspoon clear imitation vanilla extract

Directions

In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing. and enjoy .............

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cack resepie

                  almond cake with strawberry-rhubarb compote

.     

Remember those 17 flourless/passover friendly dessert?Did you wonder why one would make a list that numbered, say, 17 and not some easily identifiable round number such as 20? I mean, once you’ve gotten to 17, are those last three so difficult, so clearly going to push a blogger over the edge that it simply cannot be done? No, you don’t think about this? Well, lucky you.

But the list was indeed 20 to begin with, but I nixed* three because although they had very little flour in them and the odds were that it could be replaced with matzo meal with little melodrama, I didn’t want to wing it and accidentally ruin every one of your seders with my misplaced confidence. (So much for saving us all some melodrama.) Yet I’ve been staring down the Gâteau aux Amandes with Strawberry-or months now–a fairly simple cake with what I hoped would be a very intense almond flavor.

As I’ve mentioned before, I’ve got somin our family, so I like to use seeing them as an excuse to try out desserts like this, and it did not disappoint. If you like almonds/marzipan/almond paste/amaretto, you’re going to love this cake.

However, yours will in all likelihood look better than ours did: less dense (because you’ll be using flour) and taller (because you’ll not realize at the very last moment that you left your 8-inch cake pan at a friends several months ago during a flan flopand used a 9-inch pan instead). But even if it doesn’t, I think you’ll fall in love: the cake is intensely flavored but remarkably simple–six ingredients and some decoration on top.

The strawberry-rhubarb compote is fantastic; easy to make and a perfect balance to the sweetness of the almond paste base. You’ll have a bit of extra, perfect for cottage cheese, ice cream, pound or angel food cake, or, you know, your spoon. Oh come on, you know you’re gonna.

* See honey? NIXED. You see, last night I attempted to overcome a Scrabulous game of all-vowels, all-the-time against Alex who was been on a rare three-bingos-per-game winning streak with the word NIX over a well-placed triple letter score and do you know what Alex said? “Nix? What kind of word is that? You never use that word.” And I said “only all the time.” So there you go. And no, in case you were worried, we do not, like, sit on the sofa next to each other with a laptop on each of our laps playing Scrabulous with each other. Of COURSE not. That would be lame.* See honey? NIXED. You see, last night I attempted to overcome a Scrabulous game of all-vowels, all-the-time against Alex who was been on a rare three-bingos-per-game winning streak with the word NIX over a well-placed triple letter score and do you know what Alex said? “Nix? What kind of word is that? You never use that word.” And I said “only all the time.” So there you go. And no, in case you were worried, we do not, like, sit on the sofa next to each other with a laptop on each of our laps playing Scrabulous with each other. Of COURSE not. That would be lame.lemon strowbwerry roll cake(with only 1/4 cup of flour and cornstarch that can be seamlessly swapped with potato starch).

Almond Cake with Strawberry-Rhubarb Compote [Gâteau aux Amandes]

For the compote
1 pound strawberries, rinsed and hulled
1 pound rhubarb, trimmed
1 lemon
3/4 cup granulated sugar

For the almond cake

Butter and flour for the pan(s)
7 ounces almond paste
1/4 cup granulated sugar
4 ounces unsalted butter, cut into small pieces and chilled
2 tablespoons honey
3 large eggs

     2 tablespoons amaretto, plus additional for brushing

1/3 cup all-purpose flour, sifted (we used matzo meal with success, though finely grinding it first would have been a better idea)
Kosher salt

1/3 to 1/2 cup sliced almonds, toasted
Confectioners’ sugar
3/4 cup crème fraîche, whipped to soft peaks

Make the compote

1. Select about 4 ounces of the smallest strawberries and cut lengthwise into quarters. These will be added raw to the cooked compote; set aside.

2. Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. (You should have about 2 1/2 cups.) Place them in a medium saucepan.

3. With a paring knife, pull away and discard the strings that run the length of the rhubarb stalks. Cut the stalks into 3/4-inch pieces (you should have about 3 cups) and add to the saucepan.

4. Use a fine grater or a Microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice and add it to the pan. Add the sugar and stir to coat the fruit.

5. Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.

6. Take pan off the stove and stir in reserved strawberries. Cool to room temperature, then refrigerate in a covered container until cold. (This makes about 4 cups of compote, but the extra will keep for a couple of weeks and is delicious for breakfast, especially with crème fraîche.)

Make the cake

1. Preheat the oven to 350°F (175°C). Butter and flour four 4-by-1 3/4-inch-high miniature springform pans or butter and flour the bottom and sides of an 8-inch round cake pan. If using the 8-inch pan, line its bottom with a circle of parchment paper; this isn’t necessary with the small pans.

2. Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles.

3. Add the butter and mix for 4 to 5 minutes, or until the mixture is light in color and airy; stop the machine and scrape down the sides as necessary. It is important to mix long enough or the cake will have a dense texture.

4. Mix in the honey, then add the eggs one at a time, beating until each one is fully incorporated before adding the next. Add the amaretto, flour, and a pinch of salt and mix just to combine.

5. Scrape the batter into the prepared pan(s) and smooth the top. Bake the small cakes for about 15 minutes, the large one for about 25 minutes, or until the cake is golden and springs back when pressed. Transfer to a rack to cool.

6. Unmold the small cakes or invert the large cake onto the rack, remove the parchment paper, and invert the cake again so that the top is once again facing upward. Brush the top of the cake(s) with amaretto and sprinkle with the toasted almonds. Dust with confectioners’ sugar. (The large and small cakes can be stored, well wrapped, at room temperature for up to 2 days.) To serve, cut the small cakes in half or the large cake into wedges. Serve with a dollop of whipped crème fraîche and the strawberry-rhubarb compote.

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