Downhomecooking Made Simple

THE HUSBAND METHOD;

noreply@blogger.com (Darlene) — Sun, 17 Jul 2011 11:04:26 PDT

One of my viewers on You-Tube; asked how to season and clean cast-iron. Wash your cast-iron in warm soapy water ( do not soak) with a scouring pad scrub the pan inside and out well. Rinse in warm water. Throughly dry your pan.
     On stove top: Place pan on burner over medium-high heat with a wadded paper towel coated with lard or shortening ( at this stage, solids are better than oils.) rub the pan inside and out with coated paper towels. Don't forget the handles. Be careful not to burn yourself. You can use thongs to hold paper towels and a pot holder to hold the pan.
     Wipe again with clean dry paper towels to take off the excess shortening. You just want a thin shiny coat.
    After doing all this, I have my husband build a small campfire. Then he places the pan in fire and covers it with more wood. When the pan cools ( the next day) Then he removes the pan. I Wash the pan with warm water and a scouring pad to remove any residue. (no soap) I Dry the pan throughly and place on the stove over medium high heat and repeat the shortening process.
    Store cast-iron in a dry place.
              CLEANING AND MAINTAINING YOUR CAST IRON
After using, Wash your cast-iron with warm water and a scouring pad. NO SOAP Dry throughly. Heat on stove top and coat the inside with shortening and wipe off excess with a clean and dry paper towel. Cool and store. Your iron should last many years.

Here it is

noreply@blogger.com (Darlene) — Wed, 13 Jul 2011 14:59:16 PDT

My Ebook finally got released, I hope everyone enjoys it. I had a blast making it.

Sour Cream Almond 4th of July cake

noreply@blogger.com (Darlene) — Sun, 03 Jul 2011 18:25:21 PDT

The story of David's Famous Deer Jerky

noreply@blogger.com (Darlene) — Fri, 24 Jun 2011 13:35:21 PDT

My Husband David is an avid hunter. He makes his (famous) deer jerky ( well Famous with the kids anyway)
David always has two dehydrators going when he makes jerky, but there never seemed to be any jerky.
Our youngest son Fred was a teenager on this particular occasion and we always had a house full of boys. On this day they seemed to know the jerky was going to be ready. I watched from the comfort of my Chair in the living room having my morning coffee as 5 boys all gathered around the dehydrators starring at them, I swear they were salivating.
When David came down the hall he started laughing because he knew they all wanted to try some jerky before school. David turned off the dehydrators and check the jerky, He gave the boys a thumbs up saying it is ready, Boys you can all try it now!
To our surprise they all ( at the same time) pulled baggies from their pockets and with a popping sound snapped them open.
I couldn't help but laugh, They all filled the baggies and away to school they went. It was then we found out why there was never any jerky.
I really do miss those days they went by way to fast:(

Turned Loose in the kitchen

noreply@blogger.com (Darlene) — Mon, 27 Jun 2011 09:33:32 PDT

   When I was about 14 years old I went to stay with my Dad and Stepmother, I also discovered that I had 3 sisters and a little brother! (wow)
   My Grandmother and Mother never allow anyone in the kitchen when they cooked, I could watch as long as I wasn't in the way. There is a reason for that but that's another funny story for another time.
   When my Dad was coming to pick me up I begged my Grandmother to let me cook Fried Chicken for him since I had been told it was His favorite. I had never cooked anything much but what I did cook always turned out really good with Ma's "supervision".
   After a while my Stepmother went to work at a meat processing plant. My sister Theresa (who was 10 years old then) and I asked if we could cook dinner and have it ready when she came home from work. To our surprise she said YES.
   We got to cook and experiment. I am not sure if everything we cooked was good or not but everyone ate it and said it was good. That put smiles on our faces. That gave me confidence that I was a "Good cook" (wow) That's where I learned to make Pork chops and cream gravy, Potato Salad and even got to make Blackberry Jelly. It was the easy freezer kind but wow I was so proud.
    Then one day (I thought I was really in trouble) I can't really remember what I was making but it involved a lot of Flour. I had all this dough it was way more than I needed. So I decided to get rid of it before my Dad and Stepmother got home. I ran and threw it outside for the dogs to eat (of course they didn't eat the raw dough) When my Stepmother came home (she always got home first) I guess she saw a look on my face or in my eyes anyway she took pity on me and just burst out laughing. That kinda became a Family joke. ( RAW DOUGH FOR THE DOGS)
     I just wanted to say thanks to my Stepmother ( Mary) and my Dad (Jack) for letting me loose in your kitchen. Thank you so much for bragging on all the stuff we made and how good it all was.
    Thanks Love you both.
         Darlene

The True Story of Mama D

noreply@blogger.com (Darlene) — Sat, 18 Jun 2011 09:30:47 PDT

    For those of you who may have seen articles about my Ebook here is the story of how I became "Mama'D' "
    After the children were grown I went to work at a local restaurant as a server, there was another server with a name simmilar to my own and we always got confused when the cook (wheelman) would call for picking up the food, and we would both come when he called causing us to both do a lot of running. So me not being a small woman told the wheelman to call me "Big D" Then one of our Sons John that was working his way through college came to work there as a cook and soon became a (wheelman) himself, I supposed he felt funny calling me "Big D" so he called out "Hey Mama D come a running" everyone looked then the customers started to laugh. Some of the regular customers started calling me Mama D.
    One of the other Servers told me one day that I even looked like a mama (since i was one of the older servers there) and that i sold more milk than anyone else, that sounded like a compliment to me.
     So now you know the story of how I became Mama D, and when I decided to write a cook book this was a fitting name for it. I actually wanted to name my blog as well as my youtube channel "Cooking With Mama D" , but my husband though differently!

New Pic's

noreply@blogger.com (Darlene) — Sat, 18 Jun 2011 08:38:22 PDT

Our youngest Son Fred made these pic's of my Husband and myself on his cell phone. Pretty cool Zombies LOL

After a hard day Blogging

Sneek Peek

noreply@blogger.com (Darlene) — Thu, 16 Jun 2011 13:28:28 PDT

Ok here it is a free sneek peek at my new Ebook just click the link it will open up if you are using windows if you are using linux you will get a download option. It is pdf and very small.

http://ubuntuone.com/p/zWd/

Cookies and Cream Frosting

noreply@blogger.com (Darlene) — Mon, 13 Jun 2011 10:02:15 PDT

                                      Cookies and Cream Frosting




   2 sticks softened butter ( room temp)
   1 8 oz package cream cheese (room temp)
   6 cups powdered sugar
   2 teaspoons vanilla extract
   1/3 cup Half n half or evaporated milk
   ( more or less depending on consistency desired)
   one roll Oreo type cookies
   in a large mixing bowl beat butter,cream cheese and vanilla together until fluffy
   on low speed beat in powdered sugar 1/2 cup at a time alternating with milk beat until all sugar is combined use as much milk as needed to reach desired consistency
   Fold in crushed cookies
   Then frost cake!!
This sounds like a lot of frosting but the chocolate 123 cake is a large cake.
   It is one of my biggest pet peevs is not having enough frosting, I would rather have to much than not enough.

CHOCOLATE 1-2-3 CAKE

noreply@blogger.com (Darlene) — Sun, 12 Jun 2011 11:26:15 PDT

1 cup milk
2 cups sugar
3 cups all-purpose flour
2 sticks butter, softened
3/4 cup cocoa powder
1 8oz. container sour cream
6 large eggs, room temperature
1 1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons vanilla extract

Sift flour, salt, baking soda, baking powder, and cocoa together and set to the side. In a large mixing bowl, cream butter and sugar together until light and fluffy. Stir in eggs one at a time, until all eggs have been added. Add sour cream and blend just until combined. Add 1/3 of the flour mixture to the batter blend until combined. Add 1/2 of the milk. Blend and repeat until all flour and milk have been added. Ending with flour. Stir in Vanilla extract. Grease and flour 3 cake pans. Divide batter evenly into the pans. Bake in a 350 degree preheated oven for about 20 to 25 minutes or until toothpick inserted into the center comes out clean. Cool in pans for 10 to 15 minutes. Remove and cool on racks.

CHICKEN CREPES

noreply@blogger.com (Darlene) — Thu, 09 Jun 2011 10:10:02 PDT

SAVORY CREPES BATTER

1 1/2 cups all-purpose flour
3 large eggs ( room temperature )
1 1/2 cups milk
1/2 cup luke-warm water
1/4 cup butter, melted
1 teaspoon salt

Mix flour, eggs, milk, and salt together. Blend until well combined, add water and melted butter blend again. Let rest 10 to 15 minutes. Lightly coat a non-stick 10 inch skillet with a teaspoon of butter. Heat skillet over medium high heat. Pour 1/4 cup batter and rotate pan to spread evenly. Cook until bubbles appear and the edges have turned light brown. flip and remove from pan. Stack crepes on plate and cover with a damp towel. Repeat. ( for sweet desert crepes ) Add 1/3 cup sugar and 1 teaspoon vanilla extract to the batter.

CHICKEN FILLING
2 cups cooked diced chicken
1 to 2 carrots, julienned
1 cup mushrooms, sliced thin
1 can water chestnuts, chopped fine
4 to 5 scallions, chopped
2 cloves minced garlic
1/4 cup butter ( for sauting )
2 Tablespoons (Kikkoman ) soy sauce
very lightly season with garlic powder, onion powder, pepper, and salt.

In a large cast iron skillet over medium heat melt butter. Add carrots, stir-fry until tender crisp. Add mushrooms and onions stir-fry until tender. Add garlic stir-fry for 1 more minute. Add soy sauce and sprinkle with seasonings. Stir in chicken and water chestnuts remove from heat. Place chicken mixture in a bowl and set to the side.

GRAVEY
6 Tablespoons butter
6 Tablespoons all purpose flour
3 cups chicken broth
2 teaspoons chicken bouillon powder
1 teaspoon kitchen bouquet ( optional )
salt, pepper, garlic powder, and onion powder to taste.

Warm chicken broth. Add bouillon powder and stir. Set aside. In same skillet over low heat melt butter. Whisk in flour to make a roux. Add warm broth to roux. Whisk until gravy thickens. Simmer on low. If too thick add more broth. Season to taste. Add a small amount to chicken mixture and stir.

ROLLING THE CREPES
For each crepe add 1/4 cup of filling and roll. Place seam-side down into baking dish. Repeat until all crepes are rolled. Pour remaining gravy over crepes and bake uncovered in a 350 degree preheated oven for about 25 to 30 minutes.
Crepes are a great way to be created. You can fill them with just about anything your heart or taste buds desire.

COQ AU VIN

noreply@blogger.com (Darlene) — Wed, 01 Jun 2011 08:55:12 PDT

1 chicken cut into 8 pieces
6 slices, bacon
1 pound, pearl onions
1/2 pound mushrooms, sliced or whole
1 pound, baby carrots
2 cups chicken broth
1 cup burgundy wine
2 cloves, minced garlic
2 bay leaves
1 teaspoon chicken bouillon powder
1/2 teaspoon thyme
1/2 teaspoon parsley flakes
1/4 teaspoon accent ( optional)

SEASONINGS FOR CHICKEN
Salt, pepper, garlic powder, onion powder, and accent (optional) to taste.
1 to 1 1/2 cups of flour for dredging chicken.

Season chicken and dredge in flour. Set to the side. In a large dutch oven fry bacon until crisp. Remove bacon and crush into bits. Set aside. Brown in chicken in drippings over medium to medium high heat. Remove chicken to a platter. Lower heat to medium low. Add onions and mushrooms. Saute until mushrooms are tender. Remove mushrooms and onions. Drain bacon drippings from dutch oven. Return chicken, mushrooms, onions, bacon bits, and all remaining ingredients to the dutch oven. Salt and pepper to taste. Cover and simmer over low heat until chicken is tender, about 1 hour. Serve with buttered French bread.

noreply@blogger.com (Darlene) — Sun, 29 May 2011 19:04:12 PDT

7 MINUTE ICING / FROSTING

noreply@blogger.com (Darlene) — Wed, 25 May 2011 06:39:48 PDT

1 1/2 cups sugar
3 egg whites
1/3 cup corn syrup
1/4 cup water
1/4 teaspoon salt
2 teaspoons vanilla extract

Before getting started
When making this icing, DO NOT let the boiling water touch the bottom of your pan. It could cause your icing to become sugary. (grainy) Never store your cake that has been frosted with 7 minute icing in the fridge. It will melt and turn back to sugar. Store your cake at room temperature in a cool dry place. If it is raining or wet outside, DO NOT MAKE! Your icing could fail. Do not feel intimidated. Just follow these simple guidelines and you will have beautiful luscious icing.

METHOD
Add sugar, water, egg whites, corn syrup, and salt in the top of a double boiler, beat with mixer, until blended. Place pan over simmering water. Beat on high for 7 minutes. Remove pan from simmering water and beat in vanilla extract. Frost cake. This icing looks elegant, taste wonderful and it is fat-free to boot!

Chocolate Chip Banana Pudding

noreply@blogger.com (Darlene) — Tue, 24 May 2011 15:09:00 PDT

YELLOW CAKE 1-2-3

noreply@blogger.com (Darlene) — Tue, 24 May 2011 06:59:20 PDT

1 cup milk
2 cups sugar
3 cups all-purpose flour
2 sticks butter, softened
6 large eggs, room temperature
1 1/4 teaspoons salt
1 teaspoon baking powder
1 1/2 teaspoons vanilla extract

Sift flour, salt, and baking powder together and set aside. In a large mixing bowl cream butter and sugar together, until light and fluffy. Stir in eggs one at a time, until all eggs have been added. Start with flour first. Add 1/3 of the flour to the batter. Beat on low just until blended. Add 1/2 of the milk. Beat on low just until blended. Repeat, ending with flour. Stir in vanilla extract.

Grease and flour 3-9-inch round cake pans. Divide evenly into the pans and level the batter. Gently drop pans on counter to remove any air-bubbles. Bake in a preheated 350 degree oven for 20 to 25 minutes or until cake is done. ( Do the wooden toothpick test.) When a wooden toothpick inserted into the center comes out clean, the cake is done. Cool in pans 10 minutes. Remove cakes from pans and cool thoroughly on racks.

This is the cake my family uses with pineapple filling and 7 minute icing/frosting. which is not only delicious it is elegant as well.

MAMA'S PINEAPPLE FILLING

noreply@blogger.com (Darlene) — Fri, 20 May 2011 10:45:59 PDT

1 large can crush pineapple
1 cup sugar
1 stick butter, softend
3 egg yolks, beaten
3 Tablespoons all-purpose flour
1/3 cup fresh lemon juice

In a saucepan combine pineapple, egg yolks, flour, sugar, and lemon juice. Whisk together. Cook over low heat until thick, stirring constantly. Add butter and stir well. Cool to room temperature and spread between layers of cake. Can also be used for topping on cheesecake.

ROPA VIEJA

noreply@blogger.com (Darlene) — Thu, 19 May 2011 07:08:55 PDT

3 1/2 to 4 pounds chuck roast
1/3 cup extra virgin olive oil
4 cups beef broth
1 large onion, sliced into rings
4 cloves, minced garlic
2 grated carrots
1 large green pepper, cut into strips
1 minced jalapeno pepper (optional)
3 tablespoons white sugar
2 bay leaves
1 small can tomato paste
1 teaspoon white vinegar
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup burgundy wine
2 beef bouillon cubes
1/2 teaspoon accent (optional)
salt and pepper to taste

In a large heavy pot or dutch oven, over medium- high heat add olive oil. Season roast to your taste with salt, pepper, some garlic, and onion powder. rub seasonings into the roast. Sear roast ( do not burn) brown on all sides. Place seared roast on a platter and set aside. Reduce to medium-low and saute' onions and green pepper for about 2 to 3 minutes. Add carrots, jalapeno, and garlic. Stir for for about 1 minute. Add tomato paste and stir-fry for 1 more minute. Add broth, wine, bouillon cubes, bay leaves, garlic powder, onion powder, oregano, sugar,vinegar, salt, pepper, and accent, (if using) stir. Add roast and any juices back into the pot. Simmer with lid on for 2 to 3 hours or until roast is very tender. Stir often. Remove shred with the tines of a fork. Add back into broth and serve over yellow or white rice.

SOUTHERN ICED TEA

noreply@blogger.com (Darlene) — Wed, 18 May 2011 07:57:55 PDT

So many people have asked me; What brand of Tea do I use. You are probably going to laugh when I tell you that I use generic tag-less tea. (orange pekoe tea) I can almost hear the snickering now! After all no self-respecting southern would admit that. I realize a lot of people out there have their own taste preferences. My Mother being one of them. She prefers Luzianne. My Grandmother on the other hand was a Lipton tea fan. Oh yeah, let's not forget those tiny little tea leaves! (Tetley tea) Whatever brand you prefer, that's fine. The secret is that pinch of baking soda. It makes all the difference in the world. What does it do? You say. It takes the bitterness out. The tea is stronger, darker, and smoother tasting. You can add the baking soda before the water boils ( this is what I do) or you can add it after the tea starts to boil. Just remember if you add it after; it will expand and could boil over. So remove the tea from the heat first. Always let your tea steep. Delicious ice tea is just a pinch away!

SIMPLE POTATO PANCAKES

noreply@blogger.com (Darlene) — Tue, 17 May 2011 09:28:32 PDT

4 TO 5 medium-size russet potatoes
1 small onion chopped (yellow or white)
1 large egg, beaten
2 Tablespoons all-purpose flour
1/4 teaspoon cayenne pepper (optional)
salt, pepper, garlic, and onion powder to your taste

Wash, peel, and grate potatoes. Take a clean dish towel; place the grated potatoes in the middle, fold, twist, and squeeze the water out of the potatoes. Place potatoes in a bowl; add onion, beaten egg, and seasonings stir until well combined.

In a non-stick over medium high heat; melt about 2 tablespoons butter or heat 2 Tablespoons vegetable oil. Drop by heaping Tablespoons and press flat with the back of the spoon. Fry until golden brown on both sides. Add more butter or oil if needed. Serve with sour cream and chives. I like them plain.

TAHITIAN PORK CHOPS

noreply@blogger.com (Darlene) — Sun, 15 May 2011 07:27:19 PDT

6 Center cut pork chops ( can use boneless)
1 cup white wine
2/3 cup dark brown sugar
3 Tablespoons (Kikkoman) soy sauce
3 Tablespoons worcestershire sauce
Whisk together and set aside

salt, pepper, garlic powder, and onion powder pork chops to your taste.
In a electric frying pan, heat 2 Tablespoons vegetable oil. (350 degrees) .
Brown chops on both sides. Pour sauce over chops and reduce to simmer.
Simmer until sauce has reduced down and pork chops are done.

My Family has always enjoyed these pork chops and I hope yours will too!

A recipe request

noreply@blogger.com (Darlene) — Fri, 13 May 2011 13:55:59 PDT

John asked for a sweet potato pie with a walnut topping. I have a recipe that you can use pecans or walnuts.
SWEET POTATO PIE WITH A PECAN TOPPING 2 cups cooked mashed sweet potatoes
3/4 cup white sugar
1/2 cup dark brown sugar
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup evaporated milk
3 large beaten eggs
2 teaspoons vanilla extract

Topping
2/3 cup dark brown sugar
1/3 cup self-raising flour
2/3 cup chopped pecans or walnuts. Could use mixture of both
1/3 cup softened butter ( not melted)

In a bowl, add sugar,flour, and butter. With a fork cut butter into the sugar mixture, until it looks like cornmeal. Add nuts and stir well. Set to the side

I bake my sweet potatoes instead of boiling them. I think you lose a lot of flavor in the water. Wash, clean, and cut off any bad ends. Poke several holes in each sweet potato. Rub with vegetable oil. Place on a cookie sheet and bake in a preheated 400 degree oven for about 45 to 50 minutes or until tender. Cool peel and mash potatoes. Add melted butter and all remaining ingredients. Beat until smooth. Pour into frozen deep dish pie crust. Cover the rim of the crust with tin foil strips. this is to keep the crust from burning. Preheat oven to 375 degrees. Place pie on a cookie sheet and bake for about 20 minutes. Remove from oven, remove tin foil strips and reduce the heat to 350 degrees and add topping. Place pie back in the oven and bake for about 20 to 25 minutes or until the filling is firm in the middle. Cool completely. Severe with whipped cream. For a little twist omit the ground cloves and add 1/2 can of drained crushed pineapple to the filling. Yum!

SUNSHINE CHESS PIE

noreply@blogger.com (Darlene) — Fri, 13 May 2011 13:55:59 PDT

8 Large eggs
2 sticks melted butter
2 cups white sugar
1 cup light brown sugar
1/2 teaspoon salt
3 Tablespoons yellow cornmeal
4 Tablespoons orange marmalade
2 cups evaporated milk
2 teaspoons vanilla extract

In a large mixing bowl, beat eggs well. Add all remaining ingredients beat until blended. Pour equally into 2 deep-dish pie crust. Bake in a 400 degrees preheated oven for 10 minutes. Reduce to300 degrees and bake for about 45 to 50 minutes or until a knife comes out clean.

This recipe is for 2 pies. You can cut in half for 1 pie. This is a very rich and buttery flavored pie. It is lip smacking good! Serve with whipped cream. Let pies cool for 1 hour or more before cutting.

Serve this pie and who knows you may turn into the next culinary queen of your neighborhood. Yes, It's really that good!

Recipe Of The Day! FRIED CAULIFLOWER

noreply@blogger.com (Darlene) — Tue, 10 May 2011 08:34:57 PDT

1 head cauliflower, washed, cored, separated into bite-sized florets.
2 eggs, beaten well. 2 cups seasoned self-raising flour, seasoned with, salt, pepper, garlic powder, onion power, ground marjoram, and paprika.
1 cup buttermilk, (whole buttermilk) not low-fat.

In a large pan, add water and a little salt about 2/3 full and bring to a boil. Add cauliflower and bring back to a boil. Start timing now. Boil for 5 minutes. Drain cauliflower and rinse in ice-water bath to stop the cooking process.

Dip in buttermilk. Roll in seasoned flour. Dip into the beaten eggs and roll back into the seasoned flour. Repeat until all cauliflower has been breaded.

Heat vegetable oil in a deep-fryer to 350 degrees. Fry cauliflower until golden brown. Drain on paper towels.

Serve with ranch dip or dressing.

My best cooking tip

noreply@blogger.com (Darlene) — Tue, 10 May 2011 08:35:21 PDT

I guess the best advice I can give you is cook what you like. If there is a herb or spice you don't like don't use it. Chances are you won't like the dish. I change a recipe to suit my taste. There are many ways to make the same dish. It doesn't make it wrong, just different. So if you think something would taste better with garlic add it. Make the recipe your own. You are only limited by your imagination. So get in that kitchen and rattle those pots and pans. Create something delicious!
With all that being said here is a recipe for fried cabbage:

Wash, core, and chop the cabbage. salt,pepper, and onion powder to your taste. Toss the cabbage to combined all the seasonings. In a heavy pan over medium heat 6 slices of cut diced bacon. Stir fry bacon. Soft not crispy. When the bacon releases it's grease, add cabbage a little at a time and stir until all the cabbage is in the pan. Cabbage will release it's own water and cook down. Stir and turn down the heat to medium low. Cover pan with lid. Stir often until cabbage tender crisp or to your liking. If you want you can take the bacon out before you add the cabbage. My Mother takes the bacon out, but I don't.