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Indiana

Situated between Illinois and Ohio and just below Michigan, the Hoosier State occupies the center of the Midwest. Incidentally, the original meaning of Hoosier is no great compliment: it means an ungainly, awkward yokel. But Indianans have unabashedly embraced the name. Hoosier is also the team name of Indiana University in Bloomington. A few Indiana culinary traditions include Persimmon pudding, Indiana chile (with beef and beans), and popcorn. About half of Indiana’s farmland is planted in corn, and Hoosiers have been popping kernels since Native Americans first taught them the trick. The Indianapolis 500, held every year over Memorial Day weekend, is one of America’s premiere tailgating events. Pre-race, fans can fuel up at Breakfast at the Brickyard and the annual Champions Pasta Dinner. And the winning driver of the Indy 500 traditionally hoists a big glass bottle of cold milk in the winner’s circle.

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	Featured Cook Toby Cooking Level: Intermediate Home Town: Inwood, West Virginia, USA Living In: Lafayette, Indiana, USA
About me: 33 yrs old happily married (10 yrs) 2 beautiful girls (7 and 1) loving life My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Emily

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Bloomington, Indiana, USA

About me: I'm currently an undergrad at Indiana University. After escaping from the dorms I tested my skills at cooking and it's been love ever since.

Marla

Cooking Level: Intermediate

Living In: New Palestine, Indiana, USA

About me: Wife,mother to 4 boys and grandmother to 12 grandchildren (7 girls and 5 boys) and its a wonderful time when we all get together. I live in Indiana. My hometown is New Palestine. …
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bountifullady

Cooking Level: Expert

Home Town: West Lafayette, Indiana, USA

Living In: Bend, Oregon, USA

About me: I cook for fun. I love nothing more than being in the kitchen with my girls and creating something together that nourishes both our hearts and bodies.

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Newest Reviews

Classic Waffles

Reviewed on Nov. 22, 2009 by Aedia

I halved the salt, doubled the sugar and beat the eggs separately until they were light and fluffy and these turned out really well.

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Meatloaf Muffins

Reviewed on Nov. 21, 2009 by SARAHDARNELL

I liked this entire recipe. But I only rated it four stars, because I would make several changes next time. I definitely like the muffin concept, but it is important to put the muffin pan on top of a cookie sheet, to allow the grease to drain off. Also, the actual recipe was good, but the vegetable soup addition was just 'different' I won't say it was bad, but it definitely had that 'condensed soup' flavor and the vegetable chunks, were a tad unappetizing. So, next time I may use another meatloaf recipe that I like better. Overall, though, not bad. You could cook this recipe 'as written' and still turn out with a good dinner.

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Deviled Eggs

Reviewed on Nov. 21, 2009 by GreedyGretchen

This was a great recipe. I added some crumbled up bacon pieces to mine. I left out the salt b/c the bacon has plenty of it. It was really good. I recommend adding the bacon.

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