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Nebraska

The Cornhusker State perches above Kansas, beneath South Dakota, and is bounded on the east by the Missouri River, which runs through Omaha, Nebraska’s biggest city. Early pioneers rolled through Nebraska in wagon trains, following the Platte River along the Oregon, California, and Mormon Trails. Homesteading was not legal until the land was declared Nebraska Territory in 1854. The land was considered hostile and inhospitable to agriculture. Part of the Great American Desert, Nebraska was a treeless expanse of tall-grass prairie. (The national holiday Arbor Day was started in Nebraska City as a way to entice Nebraskans to plant trees.) Irrigation helped transform the state into some of the richest farm and ranch land in the Great Plains. Today, Nebraska produces about one quarter of the steaks Americans consume. Among the early homesteaders in Nebraska were Germans, Scandinavians, and some 50,000 Czech immigrants. The Germans introduced bierocks (beef and cabbage pastries) to Nebraskans. The Czech settled in towns like Clarkson, Prague, Schuyler, and “the Czech Capital of Nebraska,” Wilber, making their mark on the cuisine and culture of the state.
 

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Tiffany

Cooking Level: Expert

Living In: Bellevue, Nebraska, USA
About me:
 I am 25 years old, and I am proudly an Air Force Wife. My husband and I have been married for 3 years, and I am always looking for new recipes to make for him. We don't have any kids yet, but hopefully in the near future we'll start trying. Right now, we have two precious Boston Terriers who are spoiled rotten. I have my teaching degree, but right now I'm substitute teaching, until we move to a more permanent base! My all time favorite hobby is baking, and I also love to cook!

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Newest Cooks

mamachef

Cooking Level: Expert
Home Town: Omaha, Nebraska, USA
About me: I am a single mother of four so I get plenty of practice cooking. On week night I like to make fun variations of old classics.
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sherie

Cooking Level: Beginning
Home Town: Columbus, Nebraska, USA
Living In: Pasco, Washington, USA
About me: Im 19 years old fresh outta high school. i plan to go to college and get my degrees in buisness and management, then after that i want to go into a culinary school and learn more …
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polkamama

Cooking Level: Expert
Home Town: David City, Nebraska, USA
Living In: Concrete, Washington, USA
About me: I'm a mother of 5. I have 11 grandkids, I teach Adult Basic Education and GED through the Literacy Counicl. I have 18 students and they are still walking in to the classes each …
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.

Fried Rice Restaurant Style

Reviewed on Nov. 21, 2008 by CURTISLEE
Though I forgot to add the eggs, this still turned out well. One reviewer suggested adding oyster sauce, which was an awesome idea. I added around 1/2 bottle and that was a little too much, but still good. I will decrease it a bit next time. Soy sauce? Yes. And I used the frozen pea/carrot mixture from the store, which unfreezes quickly when added. For a final touch, I added some leftover minced steak. I remember loving the steak bits that Chu's--a long closed, but great Omaha Chinese restaurant--used in their fried rice. I served this with sweet and sour pork.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.

Best Egg Rolls

Reviewed on Nov. 21, 2008 by CURTISLEE
This is a really good recipe. I added salt to the somewhat bland meat/veggie mixture and the natural flavors popped right out. I love the fresh ginger flavor. I used the ready-made cabbage/carrot bagged mix from the store and added a few more carrots. It was great. I also cooked the veggies in with the ground pork so they would wilt a little; we like that texture more than crunchy, stiff veggies. I may tinker a bit with the spices again, but either way, this recipe is a five-star appetizer. We had these before fried rice and sweet and sour pork. I am so pleased that I will probably serve these over the holidays a time or two.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.

The Best Meatloaf I've Ever Made

Reviewed on Nov. 19, 2008 by dannysgrl1031
I tried this last night, it wasnt that great. i went by the recipe except i put it on a baking sheet. i was DONE at 40 minutes (i even turned down the oven after 20 minutes). ill keep looking, thanks
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