Saturday, February 4, 2012


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Sunday, September 11, 2011

How to Make Ice Cream at Home

Ice creams are available in the market with huge variety and taste but we are not sure how they made.Today i will till you about how to make ice cream at home with original ingredients and in pure way that will satisfied you.Milk can become homemade ice cream in five minutes by using a bag! This homemade, creamy treat is a summertime delight for kids and adults alike.T99RFVVU8EYB
What You’ll Need:
    • 1 tablespoon sugar • 1/2 cup milk or half & half • 1/4 teaspoon vanilla • 6 tablespoons rock salt • 1 pint-size plastic food storage bag (e.g., Ziploc) • 1 gallon-size plastic food storage bag • Ice cubes 
     Method to Make
1. Fill the large bag half full of ice, and add 6 tablespoons of rock salt. Seal the bag.
2. Put 1/2 cup milk, 1/4 teaspoon vanilla, and 1 tablespoon sugar into the small bag, and seal it.
3. Place the small pint-sized bag inside the large gallon-sized one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
The last step is to pull the smaller bag out of the larger one, wipe off the top of the small bag, and open it carefully. Enjoy!
     

Wednesday, September 7, 2011

Fast and Easy Lunch Recipes - Pinwheel Chicken Sandwiches with Plum Dipping Sauce

Lunch is the time to take some thing to eat quickly and easy to quick to save time.These sandwiches are easy to make and delicious. They are great in lunchboxes and so good-looking they can be served as starters to company. 

Ingredients

  • 1 (8-ounce) boneless, skinless chicken breast
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 8 slices soft sandwich bread, crust removed if desired
  • 4 teaspoons almond butter
  • 1 small head butter lettuce
  • 1/4 cup plum sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon freshly grated orange peel
  • Cooking Instructions

  • Season chicken with salt and pepper. In a small skillet on medium high heat, heat oil until shimmers. Cook chicken about 11 minutes, turning once, or until cooked through; reserve, cool and thinly slice.
  • Place a slice of bread on each of eight 12-inch squares of plastic wrap. Flatten bread with a rolling pin.
  • On one slice of bread spread 1/2 teaspoon almond butter horizontally across the middle. Repeat with the remaining almond butter and bread. Evenly cover each slice of bread with lettuce. Divide the chicken over the bread, leaving about 1/2-inch on opposite sides of the slice not covered with chicken -- this makes rolling easier.
  • Using the plastic wrap to help start, roll each slice into cylinder. Wrap tightly and refrigerate at least one hour.
  • Mix the plum sauce, soy sauce, and orange peel. Slice sandwiches as desired and serve with plum dip.
  •  

Breakfast and Brunch Recipes - Banana Crumb Muffins

See here Fast and easy to quick Breakfast and Brunch Recipes for all.These are ever best recipes.Downeast Maine Pumpkin Bread,Clone of a cinnabon,Mom,s Zucchini Bread,Delicious Pumpkin Bread,Super Sausage Gravy etc
Please note the recipe
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
How to Cook?
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

All Fast and Easy Recipes for All Occasions

I have made and make this list of All Fast and Easy Recipes for All Occasion after testing them for many days.Now you can make these recipes in just a minute.Tomato Tortellini,Cacciatore Chicken Sandwiches,Easy Spaghetti and Meatballs,Italian Shrimp And Broccoli,Creamy Chicken And Asparagus,Swedish Meatballs,Steak Supper,Cheesy Tortellini,Meatball Sandwiches,Olive Pizza,Smoked Salmon Pizza,Tuna Alfredo,Salsa Wraps,Shrimp and Couscous.
  • Tomato Tortellini
    Cook frozen tortellini according to package directions along with frozen stir-fry peppers and onions. Drain and stir into heated spaghetti sauce along with a splash of heavy cream. Top with Parmesan or Romano cheese.
  • Cacciatore Chicken Sandwiches
    Cook frozen breaded chicken patties according to package directions. Spread cut onion buns with butter and toast until brown. Place patties on buns, and top with heated pasta sauce, shredded Havarti cheese, and some sliced avocado.
  • Easy Spaghetti and Meatballs
    Bake frozen fully cooked meatballs according to package directions, and prepare frozen stir-fry peppers and onions. Stir into heated spaghetti sauce and serve over cooked and drained pasta. Top with Parmesan or Romano cheese.
  • Italian Shrimp And Broccoli
    Heat undrained diced garlic and herb tomatoes and a spoonful of tomato paste with frozen broccoli. Stir in cooked shrimp, simmer until hot and serve over rice, refrigerated (heated) mashed potatoes, or cooked noodles.
  • Creamy Chicken And Asparagus
    Cook fresh or frozen asparagus and add to bottled Alfredo sauce along with shredded Swiss cheese and frozen cooked, diced chicken. Heat over low heat until hot and serve over cooked fettuccine.
  • Swedish Meatballs
    Heat frozen cooked meatballs and frozen mixed vegetables with a jar of brown gravy in heavy saucepan until meatballs and vegetables are hot. Stir in some sour cream and a bit of nutmeg. Serve on heated refrigerated mashed potatoes.
  • Steak Supper
    Broil your favorite type of steak (I like ribeye). Combine a jar of drained mushrooms, 2 tablespoons butter, 1 tablespoon of honey mustard, and 1 tablespoon soy sauce in small pan; heat until hot. Top steaks with sauce and serve over mashed potatoes made from flakes, or refrigerated mashed potatoes, heated according to the package.
  • Cheesy Tortellini
    Cook refrigerated or frozen tortellini and frozen peas in the same pot until pasta is tender and broccoli is heated through. Add refrigerated four cheese alfredo sauce along with some shredded mozzarella cheese and grated Parmesan cheese and heat.
  • Meatball Sandwiches
    Heat frozen cooked meatballs and some frozen green beans with a jar of spaghetti sauce. Spoon onto split and toasted hoagie buns and top with mozzarella cheese slices. Broil about 1 minute to melt cheese.
  • Olive Pizza
    Top a Boboli pizza crust with chopped olives, green onions, red bell peppers, salsa, and shredded Cojack or Pepper Jack cheese. Bake as directed on crust package.
  • Smoked Salmon Pizza
    Top a boboli pizza crust with softened cream cheese, then spoon refrigerated pesto on top. Top with soft cold-smoked salmon strips and Havarti cheese. Bake as directed on crust package.
  • Tuna Alfredo
    Cook bow tie pasta with frozen mixed vegetables and drain well. Mix with canned, drained tuna, shredded provolone cheese, and refrigerated Alfredo sauce and heat. Top with grated Romano cheese.
  • Salsa Wraps
    Brown chicken breast pieces in olive oil in skillet, and stir in some salsa. Cook until chicken is thoroughly cooked, then shred chicken in the sauce. Layer on warmed tortillas with lettuce, tomatoes, cheese, sliced avocado, and sour cream. Fold tortilla and serve.
  • Shrimp and Couscous
    Heat together cooked shrimp, a can of tomato sauce, 1/4 cup chopped green onions, 1/2 teaspoon dried Italian seasoning, and undrained Italian diced tomatoes. Serve over couscous, cooked according to package directions.

Tuesday, September 6, 2011

Fried Shrimp Cakes - Jhinga Kabab














Jhinga Kabab is very fast and easy recipe that is good to serve for all occasion.This is also known as fried shrimp recipe.Please note recipe as mentioned under




  • 1 pound uncooked shrimp, shelled, deveined and finely chopped







  • 1 cup finely chopped onions







  • 2 tablespoons scraped, finely chopped fresh ginger root







  • 2 tablespoons finely chopped fresh coriander (cilantro)







  • 1 tablespoon finely chopped fresh mint







  • ¼ cup soft fresh crumbs made from homemade-type white bread, pulverized in a blender or shredded with a fork







  • 2 teaspoons salt







  • Freshly ground black pepper







  • 1 egg







  • ¼ cup fresh lemon juice







  • ¼ cup besan (chick-pea flour)







  • 1 teaspoon ground coriander







  • 1/8 teaspoon ground hot red pepper







  • ¼ cup cold water







  • 3 tablespoons ghee 1 lemon, quartered







  •  Please Note below How to cook this recipe.







  • 1. Combine the shrimp, onions, ginger root, fresh coriander, mint, bread crumbs, 1 teaspoon of the salt and a liberal grinding of black pepper in a deep bowl, and turn them about with a spoon until thoroughly mixed. Add the egg and lemon juice, and knead vigorously with both hands, then beat with the spoon until the mixture is smooth.
    2. Marinate uncovered at room temperature for 20 to 30 minutes.
    3. Meanwhile, make a smooth, thick batter of the chick-pea flour, ground coriander, red pepper, water and the remaining teaspoon of salt by stirring them together with your fingers or a spoon.
    4. In a heavy 10- to 12-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Divide the shrimp mixture into 6 equal portions and shape each one into a round, flat cake about 3 inches
    5. With a pastry brush or your fingers, spread the batter on both sides of each shrimp cake. Fry the cakes in the hot ghee for 5 or 6 minutes on each side, until they are a delicate golden brown.
    6. Transfer the cakes to a heated platter, squeeze a little lemon juice on each one, and serve at once.
     





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