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Western USA

The American West is big country. It takes in the vast high plains, the rugged mountain states, the arid Southwest, and the verdant Pacific Northwest. The cuisine that has grown up here reflects this diversity. It can be as simple as a buffalo burger tossed on an open flame or as well-heeled as a wine dinner served in a fancy San Francisco restaurant. There’s spicy Southwest cuisine from Arizona and New Mexico and delicate Asian-inspired cuisine along the coastal stretches of California, Oregon, and Washington. And let’s not forget that here in the West the wild salmon makes its last stand. Yes, there’s much to the claim that the West is best.
 

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Mrsjiggiy

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Fullerton, California, USA
About me:
 I'm a nurse and currently pregnant with my first.

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Shawna

Cooking Level: Expert
Home Town: Missoula, Montana, USA
Living In: Spokane, Washington, USA

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About me: NO regrets, just lesions learned. My love of the ocean is where my soul reconnects with reality; I catch my second wind. I volunteer with a few organizations'. I have had many lif…
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tracy

Cooking Level: Beginning
Home Town: Livermore, California, USA
Living In: Manteca, California, USA
About me: I AM A STAY AT HOME MOM. MY HUSBAND IS ACTUALLY A PROFESIONAL CHIEF HE IS CURRENTLY WORKING IN AN UP SCALE RESTURANT SO NOW I AM LEARNING HOW TO COOK ON A REGULAR BASIS NORMALYY …
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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
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Crispy Butterscotch Cookies

Reviewed on Oct. 12, 2008 by pomplemousse
These are extremely sweet, but I expected that since it's butterscotch. However, they are also extremely crumbly, so much so that it's difficult to even shape into balls. They kept falling apart and I finally gave up at the end and just tossed the remainder. I think there's a bit too much rice cereal or a bit too less eggs. The ones that turned out were pretty. This recipe doesn't spread very much. Regardless, I probably won't make them again, at least not with butterscotch chips, as they are way too sweet for me. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Chocolate Chip Cheese Ball

Reviewed on Oct. 12, 2008 by pomplemousse
This is extremely easy and has an excellent presentation. I agree with the other reviewer who mentioned margarine is not a good sub for butter in this recipe, but it was all I had and I can't have butter anyway. I decided to use the help of the freezer in this one and chose not to make a ball. Instead, I mixed it up, then put in a bowl with oiled plastic wrap and placed in the freezer for approximately 1 1/2 hours. Then I inverted onto a serving plate and pressed the pecans in. Looked good, except when I took it to the bbq I should have kept it in the fridge prior to serving--melts a little. Was a hit with homemade graham crackers. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Melody's Famous Beer Cheese

Reviewed on Oct. 12, 2008 by pomplemousse
I made this last night to take to a bbq. Although I started rye bread, I didn't finish it before leaving, so I served in a whole wheat loaf instead. It is very easy and quick, but it quickly solidifies as it cools, so I think it might be better served in a crockpot or fondue pot. I thought about using my crockpot, but I only had a 1/4 of the Velveeta called for, so I didn't have enough to put in the crockpot. It has a good flavor, but I probably should have put in a little more beer. I was thinking it would be too runny, but it really does thicken up quickly, so probably the more beer the better. Thanks for the recipe.
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