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Omnilogy (Non-SEO and SEO) forum
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167
Food / Easy Fruit Cobbler
« on: April 07, 2016, 07:33:16 AM »
Easy Fruit Cobbler
Ingredients
2 Cans of Your choice pie Filling
2 Cans of fruit With syrup that will compliment your Pie filling choice
1 White cake mix
1 Stick Butter ( Must be real butter)
Directions
Pre heat oven to 350 F. In a 9x13 Cake pan put 2 cans of pie filling spread evenly throughout the pan, Top Pie filling with the fruit and syrup. Top with dry cake mix. Slice butter into pats and cover cake mix evenly with butter slices. place in the oven for 30 to 45 minutes or until top is golden brown. Serve fresh from the oven warm or cool and serve with Vanilla Ice cream.
Ingredients
2 Cans of Your choice pie Filling
2 Cans of fruit With syrup that will compliment your Pie filling choice
1 White cake mix
1 Stick Butter ( Must be real butter)
Directions
Pre heat oven to 350 F. In a 9x13 Cake pan put 2 cans of pie filling spread evenly throughout the pan, Top Pie filling with the fruit and syrup. Top with dry cake mix. Slice butter into pats and cover cake mix evenly with butter slices. place in the oven for 30 to 45 minutes or until top is golden brown. Serve fresh from the oven warm or cool and serve with Vanilla Ice cream.
168
Other topics / Re: Art
« on: April 07, 2016, 12:32:15 AM »
I'm afraid the background on this one I didn't do. It's a wallpaper from long ago when I was just getting my feet on the ground with this stuff. Wasn't at that time able to do the back grounds. That came later.
169
Food / Green Bean Casserole
« on: April 06, 2016, 03:49:27 AM »
Green Bean Casserole
Ingredients
1 roll of Ritz crackers
1/2 cup of milk
1 can, minced clams drained
1 can, green beans drained
spices as desired
butter
Directions
In cup of milk, crumble crackers and allow to soak. Spread butter within baking pan to keep food from sticking. Preheat oven to 350 Put milk and crackers into baking pan, add minced clams. Stir to mix. On top of milk and crackers, add beans. Add spices, put in oven.
Cook for 1 hour.
Ingredients
1 roll of Ritz crackers
1/2 cup of milk
1 can, minced clams drained
1 can, green beans drained
spices as desired
butter
Directions
In cup of milk, crumble crackers and allow to soak. Spread butter within baking pan to keep food from sticking. Preheat oven to 350 Put milk and crackers into baking pan, add minced clams. Stir to mix. On top of milk and crackers, add beans. Add spices, put in oven.
Cook for 1 hour.
170
Food / Re: A very good JAMBALAYA thread (about the Jambalaya dish and Jambalaya song)
« on: April 06, 2016, 03:43:53 AM »
Thank you for a well researched and interesting thread MSL.
171
Food / Re: Cookware topic
« on: April 06, 2016, 03:42:46 AM »
We find we use Roaster Ovens far more than a crock pot. The crock pot is usually very limited in cooking volume with most falling under 5 quarts.
Here we live in an arid, hot, dry, climate in the summer. So you want to cook as little as possible inside. It just heats up the whole place.
I've two different size Roaster Ovens, one 12 quart and one 16 quart. So enough is cooked at one time for many meals. What is done is to take out how much you will eat and then bag and freeze the rest in meal sized servings. When you want it again all you have to do is defrost and then microwave to warm. No additional heat in the place to deal with.
The other difference between a crock pot and a roaster oven is the crock pot usually has two settings for heat, high and low. The roaster oven has an adjustable heat setting. You can go from low heat, long cook time to upwards of 400 F, giving you a wide range of cooking, including steaming.
Here we live in an arid, hot, dry, climate in the summer. So you want to cook as little as possible inside. It just heats up the whole place.
I've two different size Roaster Ovens, one 12 quart and one 16 quart. So enough is cooked at one time for many meals. What is done is to take out how much you will eat and then bag and freeze the rest in meal sized servings. When you want it again all you have to do is defrost and then microwave to warm. No additional heat in the place to deal with.
The other difference between a crock pot and a roaster oven is the crock pot usually has two settings for heat, high and low. The roaster oven has an adjustable heat setting. You can go from low heat, long cook time to upwards of 400 F, giving you a wide range of cooking, including steaming.
172
Food / Re: A new frying pan
« on: April 06, 2016, 03:33:40 AM »
Sorry for the continuing post but since we can't edit I'll just have to make another post.
When you have something stick in the bottom of the pan, my trick to remove it easily, rather than having to scrub it hard, is take a small bit of water while the pan is still hot but the food has been removed. Just put a small amount in from a glass and then use a spatula to scrape with. It'll come right out. The pan needs to be hot enough to create a small amount of steam when you do this. The water will bubble and dance but not soak in. Pour out the water when it's done, wipe it with a pad of paper towels to remove the water, put it back on the burner to remove the water from the pits of metal, then wipe down with cooking oil while it is still warm. (I use olive oil but any cooking oil will work)
❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇
When you have something stick in the bottom of the pan, my trick to remove it easily, rather than having to scrub it hard, is take a small bit of water while the pan is still hot but the food has been removed. Just put a small amount in from a glass and then use a spatula to scrape with. It'll come right out. The pan needs to be hot enough to create a small amount of steam when you do this. The water will bubble and dance but not soak in. Pour out the water when it's done, wipe it with a pad of paper towels to remove the water, put it back on the burner to remove the water from the pits of metal, then wipe down with cooking oil while it is still warm. (I use olive oil but any cooking oil will work)
173
Food / Re: A new frying pan
« on: April 06, 2016, 03:19:28 AM »
One other thing I should mention. I've actually destroyed the seasoning on my large frying pan. What happened was using too much acidic foods such as tomatoes and then simmering for long periods. The black that is the factory seasoning just disappeared, leaving behind a bare cast iron. This is why I had to re season the pan.
Just something you should be aware of is that high acidic foods can and will remove the seasoning.
Just something you should be aware of is that high acidic foods can and will remove the seasoning.
175
Other topics / Re: What are you doing right now?
« on: April 05, 2016, 05:15:50 PM »
Ｅｖｅｒｙ ｏｎｃｅ ｉｎ ａ ｗｈｉｌｅ ｙｏｕ ｒｕｎ ｉｎｔｏ ａ ｈｉｌａｒｏｕｓ ４０４ ｐａｇｅ ｏｒ ｔｈｅ ｌｉｋｅ．
176
Food / Re: Tuna Noodle Casserole In Microwave
« on: April 05, 2016, 05:08:07 PM »
Here you can buy them in the grocery store. They tend to be very crunchy and crisp. Easily broken.
http://www.frenchs.com/products/crispy-vegetables/
http://www.frenchs.com/products/crispy-vegetables/
177
Food / Re: Creole Jambalaya
« on: April 05, 2016, 05:04:44 PM »
A nice history lesson in that Jambalaya thread. I know of the song, it's been around for ages.
This recipe is another served out of a New Orleans restaurant and is a fairly authentic.
This recipe is another served out of a New Orleans restaurant and is a fairly authentic.
178
Food / Tuna Noodle Casserole In Microwave
« on: April 05, 2016, 05:42:54 AM »
Tuna Noodle Casserole In Microwave
Ingredients
1 can cream of mushroom soup
1 1/4 cups milk
3 cups hot cooked rotini pasta
1 (12.5 ounce) can tuna, drained and flaked
1 (2.8 ounce) can French fried onions, divided
1 (10 ounce) package frozen peas and carrots
1/2 cup shredded Cheddar cheese
Directions
In 2-quart microwave-safe dish, mix soup and milk. Stir in pasta, tuna, 2/3 cup French fried onions, vegetables and cheese. Cover; microwave 10 minutes or until hot, stirring once. Top with remaining 2/3 cup onions. Microwave 1 minute
Ingredients
1 can cream of mushroom soup
1 1/4 cups milk
3 cups hot cooked rotini pasta
1 (12.5 ounce) can tuna, drained and flaked
1 (2.8 ounce) can French fried onions, divided
1 (10 ounce) package frozen peas and carrots
1/2 cup shredded Cheddar cheese
Directions
In 2-quart microwave-safe dish, mix soup and milk. Stir in pasta, tuna, 2/3 cup French fried onions, vegetables and cheese. Cover; microwave 10 minutes or until hot, stirring once. Top with remaining 2/3 cup onions. Microwave 1 minute
179
Other topics / Re: Vehicles
« on: April 04, 2016, 07:06:40 AM »
Evidently the Telsa Model 3 is doing better than expected in preorders. So much so that analysis are predicting that Telsa will need a bigger factory just to meet the existing preorders already received in a reasonable time limit.
According to CEO Elon Musk on Twitter preorders are doing much better than expected with a possible 300,000 vehicles preordered by the end of the year as an estimate.
According to CEO Elon Musk on Twitter preorders are doing much better than expected with a possible 300,000 vehicles preordered by the end of the year as an estimate.
180
Food / Creole Jambalaya
« on: April 04, 2016, 06:52:48 AM »
Creole Jambalaya
Ingredients
1/2 lb smoked sausage, cut
1/2 lb ham, diced
1 c onion, chopped
1 c bell pepper, chopped
1 c celery, chopped
1 c green onions, chopped
2 cloves garlic, minced
1 1/2 tbs Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 tsp black pepper
1 tsp salt
3 cs Uncle Ben's Converted Rice
1 1/2 cs stock water
2 lbs fresh shrimp, deveined
Directions
Place sausage and ham in very heavy Dutch oven and saute until lightly browned. Remove from pot and set aside. Saute onions, bell pepper, celery, green onions and add meat drippings. Cook until tender. Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce equal to 2 cs and add to sauteed vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done.
Ingredients
1/2 lb smoked sausage, cut
1/2 lb ham, diced
1 c onion, chopped
1 c bell pepper, chopped
1 c celery, chopped
1 c green onions, chopped
2 cloves garlic, minced
1 1/2 tbs Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 tsp black pepper
1 tsp salt
3 cs Uncle Ben's Converted Rice
1 1/2 cs stock water
2 lbs fresh shrimp, deveined
Directions
Place sausage and ham in very heavy Dutch oven and saute until lightly browned. Remove from pot and set aside. Saute onions, bell pepper, celery, green onions and add meat drippings. Cook until tender. Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce equal to 2 cs and add to sauteed vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done.