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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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Mandi B.

Cooking Level: Intermediate

Living In: Vernal, Utah, USA
About me:
 I am happily married with two dogs. I have coooked for just about as long as I can remember. I love to cook for other peoople, especially because my favorite recipes make a lot of food and I don't like left overs!

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LOVEBREEZY

Cooking Level: Beginning
Home Town: Denver, Colorado, USA

Katie

Cooking Level: Beginning
Living In: Long Beach, California, USA
About me: My name is Katie, and I'd like to be a chef one day!
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AmandaJean

Cooking Level: Intermediate
Home Town: Torrington, Connecticut, USA
Living In: Bremerton, Washington, USA
About me: I just recently moved to western Washington and it's beautiful! It's military life but it's a life none-the-less.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.

Waffles II

Reviewed on Sep. 7, 2008 by Bob of Show Low, AZ
There will never be another replacement for this wonderful recipe. Everyone I've made this for claims to be the best waffle they've ever tasted. Including restaurants. It's so fast and easy. Thank you, Razz for sharing it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.

Raspberry Banana Bread

Reviewed on Sep. 7, 2008 by tat2whttrsh
I made a couple changes, but small ones. I used a stick of margerine in place of the vegetable oil, used buttermilk in place of the water, added vanilla and used blackberries in place of the raspberries. Simple enough to throw together for my husband's pool league and a different twist on your average banana bread. I'd make this again. EDITED TO ADD SAME DAY: Did anyone else have issues with really dark bread? Mine was REALLY dark. I don't know if I should bake it at a lower temp next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.

Chile Pork

Reviewed on Sep. 7, 2008 by JeanNeeNer
I made a mistake and only used 2 tsp of chile powder (instead of tblsps), and my husband thought it was the best pork he had ever tasted. Next time, I realized my error and tried it with 2 tblsp of chile powder, and it overwhelmed the other spices. I have been making it with 2 tsps chile powder ever since. I bake it in 9X13 dish (with a little olive oil to prevent sticking) at 325 for about 45 minutes. NOTE: This rocks with cubed chicken breasts (**remember, just 2 tsps chile powder). I make both pork and chicken each time, since my husband doesn't like chicken and my son prefers chicken.
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