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Illinois

The Land of Lincoln is a vaguely arrowhead-shaped state in the heart of the Midwest. It is home to the third largest American city, Chicago, which sits along the shores of Lake Michigan. The poet Carl Sandburg described Chicago as “the hog butcher for the world.” The city was made so by the invention of refrigerated railroad cars. With refrigeration, meat could be packed in Chicago and shipped in cold cars to the East Coast. In the 1800s, John Deere, an Illinois blacksmith eased the way for agriculture in the Prairie State by devising a better steel-bladed plow capable of cutting through the hard Illinois prairie. Today, Illinois is a major producer of soy, corn, and wheat. In 1943, a couple of Chicago restaurateurs first presented their cheesy, thick-crust pizza to a mostly pizza-puzzled crowd at Pizzeria Uno. Though not an overnight success, Chicago-style deep-dish pizza is today a hit throughout the country. Three years later, just down the road in Springfield, the Cozy Dog Drive-in applied the finishing touch on the corn dog by inserting the first stick into one end of a deep-fried dog! After that, state fair fare would never be the same again.
 

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MELCAREK69

Home Town: Beecher, Illinois, USA
About me:
 37 and Happily Married from Chicago now residing in the South Burbs of the city. Wife, RoseAnn and child Robbie {7}. Love to experiment in cooking and just have fun doing it.

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mehoney

Cooking Level: Expert
Home Town: Chicago, Illinois, USA
Living In: Merritt, British Columbia, Canada
About me: I'm the mother of 8, and grandmother to 11 (so far) Ive also had 132 foster children over a 30 yr span,I grew up in the restaurant industry, Ive also had one of my own, I have a b…
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steph c

Cooking Level: Expert
Home Town: Peoria, Illinois, USA
Living In: Florissant, Missouri, USA
About me: I share a house with my sister. She is disabled and stays home with our princess dog, Lucy, a Shih-Tzu. I am actively involved in our church with a bible school dept. chairperso…
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imdeesmom

Cooking Level: Expert
Living In: Moline, Illinois, USA
 

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.

Egg Drop Soup II

Reviewed on Sep. 5, 2008 by CYBERGIFTS
Fast and simple recipe. This soup is tastier than the ones served at Chinese Buffets -- it doesn't have a "yolky" flavor. For improved flavor, you may want to use bouillon broth (instead of canned broth) and add 1 teaspoon soy sauce and 1/4 teaspoon sesame oil. == TIP: to make long, not-so-thin egg laces, make sure the beaten egg is not frothy prior to pouring it in a slow, but steady stream in the boiling broth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.

Spinach and Sun-Dried Tomato Pasta

Reviewed on Sep. 4, 2008 by Marbear
Oooh yum - this recipe is really easy and good. I recommend Rapunzel brand veggie bouillon (it's even vegan) - then you don't have to open a can and not use the whole thing. Also I added more sun-dried tomatoes because 12 wasn't very many, and I'll definitely put in more spinach next time too. YUM
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The reviewer gave this recipe 3 stars. This recipe averages a 3.17 star rating.
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Asian Pasta

Reviewed on Sep. 4, 2008 by { Heidi }
Not bad. I used a bit more cayenne pepper than stated, and also added some sesame seeds. I would recommend chopping the peppers; I think it would be easier to eat. :) Very quick and simple, thanks.
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