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The latest recipes, reviews, and food photos from Illinois home cooks.

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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William Burnside

Cooking Level: Expert

Living In: Chicago, Illinois, USA

About me:
Currently I'm a teacher in the Chicago Public Schools. I'm interested in political science, sociology, music, and education. I enjoy playing the piano, mostly classical music. When I have time away from my studies, I enjoy cooking for my family and listening to classical music.

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Luckymal

Cooking Level: Expert

Living In: Chicago, Illinois, USA

About me: I am a mother of 3 wonderful boys who is always on the run.

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Home Town: Gurnee, Illinois, USA

Living In: Chicago, Illinois, USA

About me: I weigh alot for my age, trying to stop that.

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Home Town: Chicago, Illinois, USA

Living In: Tampa, Florida, USA

About me: love to learn new recipes, love to make people happy cooking everything that they like

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Newest Reviews

Szechwan Shrimp

Reviewed on Aug. 7, 2008 by DEB

This was a great starter recipe. I doubled the sacue. I added diagonal sliced carrots and more green onion than stated. For the sauce I added Red Chili Pepper blend I had in the fridge. ( I comes in tubes in the produce area) It added a nice flavor to the dish. I also added more Red pepper flakes than called for as we like it hot. This was good and we will make it again. I added a little more honey becaue the sweet hot thing really works.

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Shrimp Fried Rice II

Reviewed on Aug. 7, 2008 by DEB

This recipe was good , however, bland to my standards. I added chopped carrots, additional sesame oil, extra green onion, frozen peas and extra soy sauce. I hate to day it but try adding a little suger to the soy sauce and then blend it with the mixture. It was good but still needs tweeking. To save time I used a newer product..Birds Eye already cooked white rice w/ vegetables. Made this so easy.

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