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The Badger State lies firmly in the Midwest, located above Illinois and bordered on by Lakes Michigan and Superior, with Minnesota its neighbor to the west. The name Wisconsin most likely comes from a Native American word for a river, which was translated into French as “Ouisconsin,” before being rendered into English as “Wisconsin.” Oui? Oui. Wisconsin is known as America’s Dairyland, producing more cheese than any other state. Cheese curds are a popular Wisconsin treat. They are eaten plain, with cocktail sauce, or battered or breaded and deep-fried. In Milwaukee in the summertime, look out for frozen custard stands, as well as food-centered festivals that celebrate Wisconsin’s many thriving ethnic communities. Southern Wisconsin, meanwhile, is well known for its festive Friday night fish fries. The wild rice that grows along the shores of northern Wisconsin is used in casseroles and soups. In Wisconsin, German and Polish immigrants turned their knack for knackwurst and other German-style sausages into a serious industry. Likewise, Germans and Czechs brought beer-making knowledge from the old country, thus creating a perfect pairing of suds and sausage.
 

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Featured Cook


Cooking Level: Expert

Living In: Beloit, Wisconsin, USA
About me:
I have 4 grown children and I'm going to be having my first Grandchild in July. I'm an avid gardner and grow alot of my veggies along with hundreds of perennials. I love to cook all different kinds of dishes. I'd say everything from the simple and quick to the more complicated ones. I always encouraged my kids to help me cook in the kitchen and most of them loved it. My son is an excellent cook too. I have learned from trial and error just like most of us. I follow a recipe to a certain degree, but it seems I always add this and that to it and it still turns out great!

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Photo by ShannonMS4489

ShannonMS4489 

Cooking Level: Professional
Living In: Milwaukee, Wisconsin, USA
About me: My name is Shannon. I am a certified baker and i absolutely love to bake. It is not only my career but it is my passion. I have a big family which means there is always an occasio…
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Photo by Sunrise Baker

Sunrise Baker 

Cooking Level: Expert
Home Town: Stetsonville, Wisconsin, USA
Living In: Eagle River, Wisconsin, USA
About me: I am a Family and Consumer Science teacher with a real love for creating fast and good food. My motto is "It doesn't take anymore time to make good food than it does to make bad …
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annsmom 

Cooking Level: Expert
Home Town: Kenosha, Wisconsin, USA
Living In: Lakeland, Florida, USA
About me: I'm an administrative assistant in a neurologist's office. Married for 34 years and have a 25 yo daughter who is back at home. We have lived in Florida for nearly 30 years. My …
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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.

Orzo with Parmesan and Basil

Reviewed on Nov. 7, 2009 by makeiteasy4me 
It was good, not great. I didn't have fresh basil so I left it out (suggestion of recipe submitter). I'll try it again with fresh basil to see how much of a difference that makes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.

Beef Stroganoff III

Reviewed on Nov. 7, 2009 by MI$$DREA 
wonderful. i adapted this for my crock pot to make it easier. i also used white onions instead of green and fresh shrooms. i threw the meat, flour, spices(i added garlic and 1Tb paprika), onions and mushrooms in a bowl and mixed. sprayed the crock pot w/ pam. added the meat mixture and the rest of the ingredients except sour cream. cooked on high 3 hrs. then i dropped some fresh pasta dough into the simmering sauce for dumplings. cooked another hour then added the sour cream. i am going to start keeping homemade pasta dough in the freezer just for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.

My Crab Cakes

Reviewed on Nov. 7, 2009 by Jen 
I loved this recipe! I've made crabcakes before, but never one where you breaded them after mixing (typically the ingredients were all mixed at once). This made all the difference in the world. I served this with some fresh homemade guac, but preferred them alone. Delicious!
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