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Midwestern USA

The American Midwest is the bread basket of the nation. It cuts a large swath from the Great Lakes states out to the Dakotas and south to Kansas. Here in the Heartland, the farms produce the vegetables, grains, fruits, dairy, and meats that feed the rest of the country. When people talk about "American food," they often mean Midwestern cuisine. The cheesy casseroles, beefy pot roasts, baked pastas, meat and potatoes, and homemade pies -- the soothing comfort foods that get us through a chilly winter evening. If you had homemade pie for breakfast this morning, you might qualify as a Midwesterner. Generally speaking, Midwestern cuisine is honest and hearty rather than fancy and frivolous, flavorful but not aggressively spiced.

Featured Cook MISSKDICE Cooking Level: Intermediate Living In: Baraga, Michigan, USA
About me: I work full time as a teacher. I will retire at a young age so I plan to go to cooking school when I am finished with my current career. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

tammi9083

Cooking Level: Intermediate

Living In: Summerville, South Carolina, USA

About me: Happily married for 4 1/2 yrs. I love living in the south, it is where I always knew I belonged. Have a 12 1/2 Yr. old German Shepherd, HANNAH, she is my life & my child. It is ki…
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Kate

Cooking Level: Intermediate

Living In: Princeville, Illinois, USA

About me: I'm a 1981 "model." I married my high school sweetheart in 2002. In 2004 we were blessed with our first son. Almost 3 years later in 2007 we were blessed with a second son. I am c…
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yodamjanovich

Cooking Level: Expert

Home Town: Munster, Indiana, USA

Living In: Indianapolis, Indiana, USA

About me: Currently, I'm a SAHM and I love the freedom it allows me. No boss to speak of or blue cube to make me miserable.

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Newest Reviews

Pigs in a Blanket

Reviewed on Jan. 7, 2009 by ASERGEANTSWIFE

Better with cheese!!! I cooked for 15 minutes on 350 degrees. I think they could cook a few minutes longer with the cheese. Kids loved them.

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Quiche Seville

Reviewed on Jan. 7, 2009 by Texasglori

I cooked the shell at 400 for 10 minutes, didn't take much time to cool it, and made sure to only use the listed amount of french fried onions (2 and 3/4 oz). I certainly didn't want to use even an entire small can. My husband and I liked it... my toddler's vote doesn't count because he's so picky! Can't wait to have the leftovers for breakfast. Easy to make--I'll serve this to any overnight guests.

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Chicken Enchiladas V

Reviewed on Jan. 7, 2009 by Raven

My hubby loved these! He doesn't normally like leftovers, but he polished these off without complaint. I didn't get any leftover enchiladas! :) They'll be a staple around here. Very tasty and relatively simple to prepare.

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