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Mississippi

The Magnolia State is a Deep South state situated along the Gulf Coast between Louisiana and Alabama. When viewed on a map, Mississippi’s western border looks something like the metal edge of a spiral notebook, all squiggly lines the result of a meandering Mississippi River gently looping its way to the Gulf of Mexico. Some of the world’s most fertile soil is found in the Mississippi Delta, a rich alluvial plain between the Mississippi and Yazoo Rivers in northwest Mississippi. Historically, the delta has been a prime area for growing sugar, rice, cotton, and soybeans. Mississippi shares with Louisiana a history of Creole cooking and some French influence, particularly in the cooking of the affluent. But it is Mississippi’s flavorful, down-home cooking that takes the prize, including ribs and beans, cornbread, turnip greens, fried catfish and hushpuppies, and Mississippi mud pie.
 

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Featured Cook

Navy_Mommy

Cooking Level: Expert

Living In: D'iberville, Mississippi, USA
About me:
 Cooking has always been a large part of my life, as long as I can remember. I started as a small child making cookies with my mother and even today we often spend time together making dinners for large family gatherings. While I love to entertain and spend time making new dishes to try out on my extended family. I think the most fun in the kitchen comes from the time I spend with my almost three year old daughter. Already we are working on those cookies together.

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Newest Cooks

ronna

Cooking Level: Beginning
Home Town: Horn Lake, Mississippi, USA
Living In: Byhalia, Mississippi, USA
About me: I am married to a wonderful guy with a son who also likes to cook. My husband is great at grilling we call him the king of the grill.

Ana's Kitchen

Cooking Level: Intermediate
Home Town: Basehor, Kansas, USA
Living In: Biloxi, Mississippi, USA
About me: I never cooked until I got married!! I find that I enjoy it more and more each day! I love to try new recipes during the summer when I am out of school. I work full time as well…
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mary

Cooking Level: Intermediate
Home Town: Jonestown, Mississippi, USA
Living In: Jackson, Michigan, USA
About me: im happily married for 25 years, two children one granddaughter
 

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Newest Reviews

The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.

Cajun Catfish Supreme

Reviewed on Aug. 27, 2008 by Stacibee
My boyfriend, originally from Mississippi said this tasted GREAT if without the catfish and he picked all the catfish out. He said this IS a cajun dish. I on the other hand would like to say that I cooked this recipie as it was prinited with the exeption of one can Cream of Shrimp Soup and one can Cream of Mushroom Soup/Low Sodium. I did everything to the tea as called for and I am from California so maybe my taste buds are different but...This was disgusting. It was the FISHIEST tasting dish ever. It was SALTY. I LOVE SALT....So if it tastes salty to me, that is a sign of SALTY SUPREME. I will never attempt to make this again and gave the 2 stars for my boyfriend, ft they were for myself I'd have given none. I ended up eating a TV dinner which wasn't more complimentary but a lot better than Cajun Catfish Supreme!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.

Pleasant Pork Chops

Reviewed on Aug. 26, 2008 by jenny662
This was excellent! This one's going on regular rotation! I made very slight changes: I went with a 75%/25% mixture of chicken broth and white wine. I warmed the mixture in the microzapper and let the bay leaf float in it. I used half butter and half bacon drippings to prevent burning. Quickly sweated the garlic and onion, spooned out from pan, leaving the flavored oils. I cooked the pork chops until an internal temp of 140 degrees (about 10 minutes), plated, and covered with foil and a towel while I finished the sauce. Then deglazed the pan with the broth mixture. Put the garlic mix back in and added the spices. I did reduce the amount of paprika to about 1/2 tsp, added the salt & pepper to taste at this point, added a big pinch of cayenne. Let it reduce, cooled, added the sour cream and served over mashed potatoes. Oh yeah, mashed potatoes are required! You don't want to lose all that sauce! Thanks for offering it to us!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.

Spam on the Go

Reviewed on Aug. 26, 2008 by lostjujubeans
I found this while searching for ways to use spam and spaghetti. My husband came in while I was chopping the spam and I could see the look of disappointment at what I was making for lunch. I followed the recipe exactly, though I added a dash of worsteshire sauce to make up for running out of soy sauce. My husband ate 2 heaping bowls and then my son came home from school and finished the leftovers. Good recipe, just a tad salty for me. Since spam is salty enough, I may use low sodium soy next time.
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