http://www.daves-pub.com/forums/ Thu, 20 Nov 2008 21:00:44 -0500 MyBB http://www.daves-pub.com/forums/showthread.php?tid=800 Tue, 18 Nov 2008 22:16:31 -0500 http://www.daves-pub.com/forums/showthread.php?tid=800
:)]]>
:)]]> http://www.daves-pub.com/forums/showthread.php?tid=799 Tue, 18 Nov 2008 22:08:39 -0500 http://www.daves-pub.com/forums/showthread.php?tid=799
http://www.collegehumor.com/video:1823766

:D]]>
http://www.collegehumor.com/video:1823766

:D]]> http://www.daves-pub.com/forums/showthread.php?tid=797 Sun, 16 Nov 2008 15:28:40 -0500 http://www.daves-pub.com/forums/showthread.php?tid=797
2 pounds boneless beef short ribs
1 tablespoon cooking oil
3/4 cup chicken broth
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
8 ounces morel mushrooms or other fresh mushrooms
16 baby pink or golden beets, or 4 medium carrots, cut into 1-inch pieces
4 medium leeks
2 teaspoons finely shredded lemon peel
1/3 cup dairy sour cream
1 tablespoon all-purpose flour

Directions:

Cut meat into 8 serving-size pieces. In a heavy, large saucepan or Dutch oven brown short ribs in hot oil over medium-high heat. Drain off excess fat. Add chicken broth, pepper, rosemary, thyme, and salt. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

Meanwhile, clean fresh mushrooms. If using morel mushrooms, soak in a bowl of cold, lightly salted water for 15 minutes. Drain, rinse, and drain again. Wash other mushrooms by gently wiping with a damp towel or paper towel. Halve mushrooms.

3. For beets, remove roots and all but 1 inch of stems; wash beets well. Do not peel. Cut in half lengthwise.

For leeks, remove any tough outer leaves. Trim roots from base. Cut away tops leaving white portion. Slit lengthwise and wash well. Cut crosswise into 2-inch slices.

Add beets or carrots and lemon peel to meat mixture. Simmer, covered, for 20 minutes. Add mushrooms and leeks. Simmer, covered, 10 minutes more or until vegetables and meat are tender. Use a slotted spoon to transfer meat and vegetables to serving dish. Cover to keep warm.

Measure 1 cup cooking liquid. If necessary, add more chicken broth to make 1 cup. Return to large saucepan. In a small bowl stir together sour cream and flour. Stir into cooking liquid. Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. Spoon meat and vegetables into serving bowls. Ladle sauce over meat and vegetables. Makes 8 servings.]]>
2 pounds boneless beef short ribs
1 tablespoon cooking oil
3/4 cup chicken broth
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
8 ounces morel mushrooms or other fresh mushrooms
16 baby pink or golden beets, or 4 medium carrots, cut into 1-inch pieces
4 medium leeks
2 teaspoons finely shredded lemon peel
1/3 cup dairy sour cream
1 tablespoon all-purpose flour

Directions:

Cut meat into 8 serving-size pieces. In a heavy, large saucepan or Dutch oven brown short ribs in hot oil over medium-high heat. Drain off excess fat. Add chicken broth, pepper, rosemary, thyme, and salt. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

Meanwhile, clean fresh mushrooms. If using morel mushrooms, soak in a bowl of cold, lightly salted water for 15 minutes. Drain, rinse, and drain again. Wash other mushrooms by gently wiping with a damp towel or paper towel. Halve mushrooms.

3. For beets, remove roots and all but 1 inch of stems; wash beets well. Do not peel. Cut in half lengthwise.

For leeks, remove any tough outer leaves. Trim roots from base. Cut away tops leaving white portion. Slit lengthwise and wash well. Cut crosswise into 2-inch slices.

Add beets or carrots and lemon peel to meat mixture. Simmer, covered, for 20 minutes. Add mushrooms and leeks. Simmer, covered, 10 minutes more or until vegetables and meat are tender. Use a slotted spoon to transfer meat and vegetables to serving dish. Cover to keep warm.

Measure 1 cup cooking liquid. If necessary, add more chicken broth to make 1 cup. Return to large saucepan. In a small bowl stir together sour cream and flour. Stir into cooking liquid. Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. Spoon meat and vegetables into serving bowls. Ladle sauce over meat and vegetables. Makes 8 servings.]]> http://www.daves-pub.com/forums/showthread.php?tid=796 Fri, 14 Nov 2008 22:19:07 -0500 http://www.daves-pub.com/forums/showthread.php?tid=796 http://www.daves-pub.com/forums/showthread.php?tid=795 Fri, 14 Nov 2008 22:15:19 -0500 http://www.daves-pub.com/forums/showthread.php?tid=795 http://www.daves-pub.com/forums/showthread.php?tid=794 Thu, 13 Nov 2008 13:51:34 -0500 http://www.daves-pub.com/forums/showthread.php?tid=794 Cook: 8 to 10 hours (low) or 4 to 5 hours (high)

Ingredients:

1 28-ounce can whole Italian-style tomatoes, undrained, cut up
2 large carrots, coarsely chopped
3 stalks celery, sliced
1 large onion, chopped
1 large green sweet pepper, chopped
1 6-ounce can tomato paste
1/2 cup water
3 cloves garlic, minced
2 teaspoons sugar
2 teaspoons dried Italian seasoning, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
12 ounces dried spaghetti or other favorite pasta
Shredded Parmesan cheese
Fresh herb sprigs (optional)

Directions:

In a 3-1/2- or 4-quart slow cooker, combine undrained tomatoes, carrots, celery, onion, sweet pepper, tomato paste, the water, garlic, sugar, Italian seasoning, salt, black pepper, and bay leaf.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Discard bay leaf. Cook pasta according to package directions; drain well. Toss sauce with hot pasta. Sprinkle mixture with Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 6 servings.]]> Cook: 8 to 10 hours (low) or 4 to 5 hours (high)

Ingredients:

1 28-ounce can whole Italian-style tomatoes, undrained, cut up
2 large carrots, coarsely chopped
3 stalks celery, sliced
1 large onion, chopped
1 large green sweet pepper, chopped
1 6-ounce can tomato paste
1/2 cup water
3 cloves garlic, minced
2 teaspoons sugar
2 teaspoons dried Italian seasoning, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
12 ounces dried spaghetti or other favorite pasta
Shredded Parmesan cheese
Fresh herb sprigs (optional)

Directions:

In a 3-1/2- or 4-quart slow cooker, combine undrained tomatoes, carrots, celery, onion, sweet pepper, tomato paste, the water, garlic, sugar, Italian seasoning, salt, black pepper, and bay leaf.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Discard bay leaf. Cook pasta according to package directions; drain well. Toss sauce with hot pasta. Sprinkle mixture with Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 6 servings.]]> http://www.daves-pub.com/forums/showthread.php?tid=793 Wed, 12 Nov 2008 16:51:03 -0500 http://www.daves-pub.com/forums/showthread.php?tid=793
Nonstick cooking spray
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups coarsely chopped fresh kale (about 8 ounces)
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
1/2 cup dry red lentils*

Directions:

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

2. Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

3. Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

4. *NOTE: If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.]]>
Nonstick cooking spray
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups coarsely chopped fresh kale (about 8 ounces)
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
1/2 cup dry red lentils*

Directions:

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

2. Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

3. Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

4. *NOTE: If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.]]> http://www.daves-pub.com/forums/showthread.php?tid=792 Tue, 11 Nov 2008 22:05:00 -0500 http://www.daves-pub.com/forums/showthread.php?tid=792 http://www.daves-pub.com/forums/showthread.php?tid=791 Mon, 10 Nov 2008 21:37:31 -0500 http://www.daves-pub.com/forums/showthread.php?tid=791 :D
Redneck playstation]]> :D
Redneck playstation]]> http://www.daves-pub.com/forums/showthread.php?tid=790 Fri, 07 Nov 2008 22:57:17 -0500 http://www.daves-pub.com/forums/showthread.php?tid=790
:D]]>
:D]]> http://www.daves-pub.com/forums/showthread.php?tid=789 Fri, 07 Nov 2008 08:26:17 -0500 http://www.daves-pub.com/forums/showthread.php?tid=789
BARACK OBAMA: The chicken crossed the road because it was time for
change!
The chicken wanted change!

JOHN MCCAIN: My friends, that chicken crossed the road because he was a
maverick chicken, and he wanted to engage in cooperation and dialogue
with
all the chickens on the other side of the road.

SARAH PALIN: The chicken had to cross the road because he was not able
to
find a bridge. Alaskans do not build bridges to nowhere. If he wanted a
bridge, he'd have to build it himself.

JOE BIDEN: The chicken crossed the road because he was heading back to
Scranton.

HILLARY CLINTON: When I was First Lady, I personally helped that little
chicken cross the road. This experience makes me uniquely qualified to
ensure right from Day One that every chicken in this country gets the
chance
it deserves to cross the road. But then, this really isn't about me.

GEORGE W. BUSH: We don't really care why the chicken crossed the road.
We
just want to know if the chicken is on our side of the road, or not. The
chicken is either for us or against us. There is no middle ground here.

DICK CHENEY: Where's my gun?

COLIN POWELL: Now, to the left of the screen, you can clearly see the
satellite image of the chicken crossing the road.

BILL CLINTON: I did not cross the road with that chicken. What is your
definition of chicken?

AL GORE: I invented the chicken.

JOHN KERRY: Although I voted to let the chicken cross the road, I am now
against it! It was the wrong road to cross, and I was misled about the
chicken's intentions. I am not for it now, and will remain against it.

AL SHARPTON: Why are all the chickens white? We need some black
chickens.

DR. PHIL: The problem we have here is that this chicken won't realize
that
he must first deal with the problem on this side of the road before it
goes
after the problem on the other side of the road. What we need to do is
help
him realize how stupid he's acting by not taking on his current problems
before adding new problems.

OPRAH: Well, I understand that the chicken is having problems, which is
why
he wants to cross this road so bad. So instead of having the chicken
learn
from his mistakes and take falls, which is a part of life, I'm going to
give
this chicken a car so that he can just drive across the road and not live
his life like the rest of the chickens.

ANDERSON COOPER, CNN: We have reason to believe there is a chicken, but
we
have not yet been allowed to have access to the other side of the road.

MARTHA STEWART: No one called me to warn me which way that chicken was
going. I had a standing order at the Farmer's Market to sell my eggs
when
the price dropped to a certain level. No little bird gave me any insider
information.

DR SEUSS: Did the chicken cross the road? Did he cross it with a toad?
Yes, the chicken crossed the road, but why it crossed I've not been told.

ERNEST HEMINGWAY: To die in the rain, alone.

GRANDPA: In my day we didn't ask why the chicken crossed the road.
Somebody told us the chicken crossed the road, and that was good enough.

BARBARA WALTERS: Isn't that interesting? In a few moments, we will be
listening to the chicken tell, for the first time, the heart warming
story
of how it experienced a serious case of molting, and went on to
accomplish
its lifelong dream of crossing the road.

ARISTOTLE: It is the nature of chickens to cross the road.

JOHN LENNON: Imagine all the chickens in the world crossing roads
together,
in peace.

BILL GATES: I have just released eChicken2008, which will not only cross
roads, but will lay eggs, file your important documents, and balance your
checkbook. Internet Explorer is an integral part of eChicken2008. This
new
platform is much more stable and will never reboot.

ALBERT EINSTEIN: Did the chicken really cross the road, or did the road
move beneath the chicken?

COLONEL SANDERS: Did I miss one?]]>
BARACK OBAMA: The chicken crossed the road because it was time for
change!
The chicken wanted change!

JOHN MCCAIN: My friends, that chicken crossed the road because he was a
maverick chicken, and he wanted to engage in cooperation and dialogue
with
all the chickens on the other side of the road.

SARAH PALIN: The chicken had to cross the road because he was not able
to
find a bridge. Alaskans do not build bridges to nowhere. If he wanted a
bridge, he'd have to build it himself.

JOE BIDEN: The chicken crossed the road because he was heading back to
Scranton.

HILLARY CLINTON: When I was First Lady, I personally helped that little
chicken cross the road. This experience makes me uniquely qualified to
ensure right from Day One that every chicken in this country gets the
chance
it deserves to cross the road. But then, this really isn't about me.

GEORGE W. BUSH: We don't really care why the chicken crossed the road.
We
just want to know if the chicken is on our side of the road, or not. The
chicken is either for us or against us. There is no middle ground here.

DICK CHENEY: Where's my gun?

COLIN POWELL: Now, to the left of the screen, you can clearly see the
satellite image of the chicken crossing the road.

BILL CLINTON: I did not cross the road with that chicken. What is your
definition of chicken?

AL GORE: I invented the chicken.

JOHN KERRY: Although I voted to let the chicken cross the road, I am now
against it! It was the wrong road to cross, and I was misled about the
chicken's intentions. I am not for it now, and will remain against it.

AL SHARPTON: Why are all the chickens white? We need some black
chickens.

DR. PHIL: The problem we have here is that this chicken won't realize
that
he must first deal with the problem on this side of the road before it
goes
after the problem on the other side of the road. What we need to do is
help
him realize how stupid he's acting by not taking on his current problems
before adding new problems.

OPRAH: Well, I understand that the chicken is having problems, which is
why
he wants to cross this road so bad. So instead of having the chicken
learn
from his mistakes and take falls, which is a part of life, I'm going to
give
this chicken a car so that he can just drive across the road and not live
his life like the rest of the chickens.

ANDERSON COOPER, CNN: We have reason to believe there is a chicken, but
we
have not yet been allowed to have access to the other side of the road.

MARTHA STEWART: No one called me to warn me which way that chicken was
going. I had a standing order at the Farmer's Market to sell my eggs
when
the price dropped to a certain level. No little bird gave me any insider
information.

DR SEUSS: Did the chicken cross the road? Did he cross it with a toad?
Yes, the chicken crossed the road, but why it crossed I've not been told.

ERNEST HEMINGWAY: To die in the rain, alone.

GRANDPA: In my day we didn't ask why the chicken crossed the road.
Somebody told us the chicken crossed the road, and that was good enough.

BARBARA WALTERS: Isn't that interesting? In a few moments, we will be
listening to the chicken tell, for the first time, the heart warming
story
of how it experienced a serious case of molting, and went on to
accomplish
its lifelong dream of crossing the road.

ARISTOTLE: It is the nature of chickens to cross the road.

JOHN LENNON: Imagine all the chickens in the world crossing roads
together,
in peace.

BILL GATES: I have just released eChicken2008, which will not only cross
roads, but will lay eggs, file your important documents, and balance your
checkbook. Internet Explorer is an integral part of eChicken2008. This
new
platform is much more stable and will never reboot.

ALBERT EINSTEIN: Did the chicken really cross the road, or did the road
move beneath the chicken?

COLONEL SANDERS: Did I miss one?]]> http://www.daves-pub.com/forums/showthread.php?tid=788 Thu, 06 Nov 2008 15:55:08 -0500 http://www.daves-pub.com/forums/showthread.php?tid=788 Quote:What is LMMS?
LMMS is a free cross-platform alternative to commercial programs like FL Studio®, which allow you to produce music with your computer. This includes the creation of melodies and beats, the synthesis and mixing of sounds, and arranging of samples. You can have fun with your MIDI-keyboard and much more; all in a user-friendly and modern interface.

Features

* Song-Editor for composing songs
* A Beat+Bassline-Editor for creating beats and basslines
* An easy-to-use Piano-Roll for editing patterns and melodies
* An FX mixer with 64 FX channels and arbitrary number of effects allow unlimited mixing possibilities
* Many powerful instrument and effect-plugins out of the box
* Full user-defined track-based automation and computer-controlled automation sources
* Compatible with many standards such as SoundFont2, VST(i), LADSPA, GUS Patches, and full MIDI support
* Import of MIDI and FLP (Fruityloops® Project) files


LMMS]]> Quote:What is LMMS?
LMMS is a free cross-platform alternative to commercial programs like FL Studio®, which allow you to produce music with your computer. This includes the creation of melodies and beats, the synthesis and mixing of sounds, and arranging of samples. You can have fun with your MIDI-keyboard and much more; all in a user-friendly and modern interface.

Features

* Song-Editor for composing songs
* A Beat+Bassline-Editor for creating beats and basslines
* An easy-to-use Piano-Roll for editing patterns and melodies
* An FX mixer with 64 FX channels and arbitrary number of effects allow unlimited mixing possibilities
* Many powerful instrument and effect-plugins out of the box
* Full user-defined track-based automation and computer-controlled automation sources
* Compatible with many standards such as SoundFont2, VST(i), LADSPA, GUS Patches, and full MIDI support
* Import of MIDI and FLP (Fruityloops® Project) files


LMMS]]> http://www.daves-pub.com/forums/showthread.php?tid=787 Thu, 06 Nov 2008 14:48:26 -0500 http://www.daves-pub.com/forums/showthread.php?tid=787
1 can (15 ounces) yellow or white hominy, drained
1 can (14.5 ounces) Mexican-style diced tomatoes
1 can (10 ounces) mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1-1/2 pounds boneless pork loin
1/2 cup chopped cilantro
1 tablespoon lime juice
Baked tortilla chips
Diced avocado and lime wedges, optional

Directions:

Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.

Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too.

Makes: 6 servings]]>
1 can (15 ounces) yellow or white hominy, drained
1 can (14.5 ounces) Mexican-style diced tomatoes
1 can (10 ounces) mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1-1/2 pounds boneless pork loin
1/2 cup chopped cilantro
1 tablespoon lime juice
Baked tortilla chips
Diced avocado and lime wedges, optional

Directions:

Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.

Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too.

Makes: 6 servings]]> http://www.daves-pub.com/forums/showthread.php?tid=786 Mon, 03 Nov 2008 15:29:53 -0500 http://www.daves-pub.com/forums/showthread.php?tid=786 http://www.daves-pub.com/forums/showthread.php?tid=785 Sun, 02 Nov 2008 23:31:51 -0500 http://www.daves-pub.com/forums/showthread.php?tid=785 http://www.daves-pub.com/forums/showthread.php?tid=784 Sun, 02 Nov 2008 22:05:56 -0500 http://www.daves-pub.com/forums/showthread.php?tid=784 http://www.daves-pub.com/forums/showthread.php?tid=783 Sun, 02 Nov 2008 16:44:12 -0500 http://www.daves-pub.com/forums/showthread.php?tid=783 Bake: 30 min.


Ingredients
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
Recipe Fresh Tomato Toss, (see recipe)

Directions:

Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.

For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.

Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings]]> Bake: 30 min.


Ingredients
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
Recipe Fresh Tomato Toss, (see recipe)

Directions:

Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.

For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.

Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings]]> http://www.daves-pub.com/forums/showthread.php?tid=781 Fri, 31 Oct 2008 14:19:13 -0400 http://www.daves-pub.com/forums/showthread.php?tid=781
Prep: 20 minutes
Cook: 10 minutes



Ingredients
8 ounces skinless boneless chicken breasts
1 tablespoon cooking oil
1 medium red onion, sliced
1 16-ounce Italian bread shell (boboli) or foccacia
1 cup purchased Alfredo sauce
1 small green sweet pepper, cut into strips
1 medium tomato, cut into wedges
1 5.3 ounce package cocktail wieners
1 6-ounce jar marinated artichoke hearts, drained
2 tablespoons shredded Parmesan cheese

Directions:

1. Cut chicken breasts into strips. In a medium skillet heat cooking oil over medium heat. Add chicken and cook about 5 minutes or until chicken strips are nicely golden brown and no longer pink on the inside, turning occasionally. Remove from skillet and set aside. Add onion to skillet, adding additional cooking oil if necessary. Cook over medium heat about 8 minutes or until onion is tender.

2. Place bread shell on a pizza pan or cookie sheet. Spread Alfredo sauce over shell. Top with chicken strips, green pepper strips, tomato wedges, cocktail wieners, artichoke hearts, and onion. Sprinkle with Parmesan cheese. Bake in a 425 degree F oven for 10 to 15 minutes. Makes 12 to 16 servings.]]>
Prep: 20 minutes
Cook: 10 minutes



Ingredients
8 ounces skinless boneless chicken breasts
1 tablespoon cooking oil
1 medium red onion, sliced
1 16-ounce Italian bread shell (boboli) or foccacia
1 cup purchased Alfredo sauce
1 small green sweet pepper, cut into strips
1 medium tomato, cut into wedges
1 5.3 ounce package cocktail wieners
1 6-ounce jar marinated artichoke hearts, drained
2 tablespoons shredded Parmesan cheese

Directions:

1. Cut chicken breasts into strips. In a medium skillet heat cooking oil over medium heat. Add chicken and cook about 5 minutes or until chicken strips are nicely golden brown and no longer pink on the inside, turning occasionally. Remove from skillet and set aside. Add onion to skillet, adding additional cooking oil if necessary. Cook over medium heat about 8 minutes or until onion is tender.

2. Place bread shell on a pizza pan or cookie sheet. Spread Alfredo sauce over shell. Top with chicken strips, green pepper strips, tomato wedges, cocktail wieners, artichoke hearts, and onion. Sprinkle with Parmesan cheese. Bake in a 425 degree F oven for 10 to 15 minutes. Makes 12 to 16 servings.]]> http://www.daves-pub.com/forums/showthread.php?tid=780 Tue, 28 Oct 2008 16:43:55 -0400 http://www.daves-pub.com/forums/showthread.php?tid=780
6 7- or 8-inch whole wheat or plain flour tortillas
1/3 cup mayonnaise or salad dressing
6 leaves leaf lettuce (optional)
6 slices cooked ham (3 ounces)
6 slices cooked turkey breast (3 ounces)

Assorted decorations such as: parsley sprigs, sweet red pepper strips, ripe olives, small pimento stuffed green olives, small pepperoncini peppers, julienned carrots, small sweet pickles, and/or shredded lettuce

Mayonnaise, salad dressing, or honey mustard
6 slices American cheese
Wooden picks

Directions:

Preheat oven to 350 degrees F. Wrap tortillas in foil and bake for 10 minutes.

Spread each tortilla with 1 tablespoon mayonnaise. Lay a lettuce leaf over mayonnaise, top with a slice of ham and a slice of turkey. Roll up and secure with wooden pick. Stuff one end of rolled tortilla with sweet red pepper strips, shredded lettuce, parsley sprigs, and julienned carrots.

Attach olives for eyes and the nose and a piece of pepper for the mouth with mayonnaise or honey mustard. Cut an apron shape from the cheese and lay atop tortilla. Add pickles or peppers for shoes and use cheese as a blanket. Makes 6 wraps]]>
6 7- or 8-inch whole wheat or plain flour tortillas
1/3 cup mayonnaise or salad dressing
6 leaves leaf lettuce (optional)
6 slices cooked ham (3 ounces)
6 slices cooked turkey breast (3 ounces)

Assorted decorations such as: parsley sprigs, sweet red pepper strips, ripe olives, small pimento stuffed green olives, small pepperoncini peppers, julienned carrots, small sweet pickles, and/or shredded lettuce

Mayonnaise, salad dressing, or honey mustard
6 slices American cheese
Wooden picks

Directions:

Preheat oven to 350 degrees F. Wrap tortillas in foil and bake for 10 minutes.

Spread each tortilla with 1 tablespoon mayonnaise. Lay a lettuce leaf over mayonnaise, top with a slice of ham and a slice of turkey. Roll up and secure with wooden pick. Stuff one end of rolled tortilla with sweet red pepper strips, shredded lettuce, parsley sprigs, and julienned carrots.

Attach olives for eyes and the nose and a piece of pepper for the mouth with mayonnaise or honey mustard. Cut an apron shape from the cheese and lay atop tortilla. Add pickles or peppers for shoes and use cheese as a blanket. Makes 6 wraps]]> http://www.daves-pub.com/forums/showthread.php?tid=779 Sun, 26 Oct 2008 14:48:01 -0400 http://www.daves-pub.com/forums/showthread.php?tid=779
8 ounces ground beef or bulk pork sausage
1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-ounce can chicken broth or beef broth
1-3/4 cups water
1 6-ounce can tomato paste
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
6 ounces dried spaghetti, broken
1/4 cup grated Parmesan cheese

Directions:

In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.

Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings]]>
8 ounces ground beef or bulk pork sausage
1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-ounce can chicken broth or beef broth
1-3/4 cups water
1 6-ounce can tomato paste
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
6 ounces dried spaghetti, broken
1/4 cup grated Parmesan cheese

Directions:

In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.

Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings]]>