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Idaho

The Gem State is wedged between Washington and Montana in the Pacific Northwest. Its wide southern border is shared with Nevada and Utah, and it has a short border with British Columbia, Canada, to the north. The Cutthroat trout, and important fish for anglers, is Idaho’s official state fish. Besides wild trout, farmed trout are a big Idaho industry. The huckleberry, native to Idaho, is the state fruit. Huckleberries grow wild in Idaho. To make pies with fresh, wild huckleberries, Idahoans compete with bears for the delicious deep purple berries. Famous for potatoes, Idaho might soon became known for winemaking as well. In March 2007, the Snake River Valley earned designated as an American Viticultural Area, the first such distinction granted to a wine-growing area in Idaho. Incidentally, crisp Rieslings are leading the way in the Snake River Valley – a varietal that pairs wonderfully with fried potatoes!
 

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jeni arbuckle

Cooking Level: Expert

Living In: Lewiston, Idaho, USA
About me:
 married happilt for 10 yrs, 3 kids, thourally enjoy cooking and experimenting with new flavors,

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Lynda

Cooking Level: Intermediate
Home Town: Hanford, California, USA
Living In: Boise, Idaho, USA
About me: I am married to a man that loves "meat and potatoes". My favorite kitchen duty is baking. I like trying new recipes for the sweet tooth in all of us.

Megan

Cooking Level: Intermediate
Home Town: Boise, Idaho, USA
Living In: Nampa, Idaho, USA
About me: Just a single girl learning her grove. Love to cook for family and friends. Like my cooking shows each saturday morning.

Ladybug2008

Cooking Level: Intermediate
Home Town: Berea, Ohio, USA
Living In: Boise, Idaho, USA
About me: I am 28 years old, newly married and very happy! Always liked to dabble in cooking, but more now because I am now married to a chef. He definitely brings out my adventurous and …
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 3.96 star rating.

Greek Spaghetti II

Reviewed on Nov. 17, 2008 by Noelle
Everything was soo yummy and perfect before I baked it, the browned butter, smell of oregano and parmesan. But...when I baked it, it never got bubbly like the recipe said and also dried out a bit. I didn't use fresh parmesan so that may have made a difference but...it was still tasty! I will make this again with a few tweaks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

Amish Breakfast Casserole

Reviewed on Nov. 17, 2008 by Home With Joy
This is our FAVORITE egg dish! However, there is no way that it takes 15 minutes to prepare! You have to grate cheese, cook bacon, chop onions, crack eggs...I 4X the recipe and don't use the swiss cheese. When you brown the onions with the bacon the onions get very dark and small. I was concerned about the look and how they'd taste in the caserole~it gives a wonderful flavor! I added 3 more eggs for every 6 the recipe called for and cut the amount of bacon in half. It is Yummy as usual!! The recipe is so flexible~you can add, take out, change things to your taste and it turns out wonderfully!! All 6 of my kids, my hubby and my live in in-laws LOVE this!! It does reheat well~if you have any left over. I think I will try making it the night before and then just popping it in the oven because of the loooong prep time! Enjoy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.

Polly Welby's Excellent Chocolate Mousse

Reviewed on Nov. 16, 2008 by ZachZ
People always love this. As others have mentioned, add the cream to the chocolate to keep the chocolate from hardening. I used semisweet chips too. If you want something really gourmet looking, add some raspberry sauce and a dollop of whipped cream with a mint leaf.
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