ساعدوني في Rss

$dbhost = 'localhost'; // your host name, default is localhost
$dbuser = 'root'; // your database username
$dbname = 'projectweb1'; // your database name
mysql_connect($dbhost,$dbuser) or die ("I could not connect!");
// Select and connect to the database
mysql_select_db($dbname) or die (mysql_error());
// Start the RSS Feed
header('(anti-spam-(anti-spam-(anti-spam-(anti-spam-content-type:)))) text/xml'); // Must declare the content type
echo '';
// Set RSS version.
echo '
<rss version="\'2.0\'"> ';

// Start the XML.
echo '
<channel>
<title>Your Website</title>
<description>Description of your website</description>
<link>file:///C:/Users/swedtel/AppData/Local/Temp/Rar$EX17.543/web-project1/Hom.html#;';

// Query database and select the last 10 entries.

$data = mysql_query('SELECT * FROM articles ORDER BY id DESC LIMIT 10');
while($row = mysql_fetch_array($data))
{
echo '
<item>
<link>file:///C:/Users/swedtel/AppData/Local/Temp/Rar$EX17.543/web-project1/Hom.html?p='.$row['1'].';
<title>'.$row['Artichoke, Cherry Tomato, and Feta Salad with Arti...'].'</title>
<description>'.$row['Pesto:
1 12-ounce jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil

Salad:
1/4 cup chopped shallot (about 1 large)
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
3/4 cup olive oil
12 1/2-inch-thick diagonal baguette slices, toasted
3 5-ounce packages mixed baby greens
2 12-ounce jars marinated artichoke hearts, drained
1 12-ounce container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4 ounces)


For pesto:
Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

For salad:
Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.

Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.

Serve salad with crostini'].'</description>
</item>';
}

echo '
</channel>
</rss>';
?>
?>

		 // Database settings