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Arkansas

The Natural State is home to the Ozark Mountains. Arkansas is bordered by the Mississippi River to the east, and Oklahoma and Texas to the west, with Louisiana below and Missouri above it. Arkansas’ central situation has allowed it to absorb many styles of cooking. There is Southwest influence, Cajun and Creole nuances, Midwestern, and full-on Southern inspiration at work here. Because the soil is rocky and unforgiving, farming was a tough go early on. Wild game from the hills and freshwater fish from the rivers sustained early settlers. Today, poultry production is a major industry in Arkansas. Warm corn bread or biscuits, fried pork chops in sausage gravy, fried catfish, or barbecued ribs and baked beans would not be out of place on an Arkansas table. Dessert might include strawberry shortcake. And if you’re interested in dessert for breakfast, try an Arkansas original: chocolate gravy drizzled over hot biscuits! Arkansas has an official cooking vessel: The Dutch oven.
 

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Kay Moring

Living In: Redfield, Arkansas, USA
About me:
 I've been married for almost 20years. I have 2 kids both grown. my son is in college and my daughter is married and has a little girl of her own. My granddaughter is my pride and joy. I stay at home now to care for my mother-in-law. I just found out in 2005 I was a diabetic.

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Newest Cooks

dianags045 

Cooking Level: Intermediate
Home Town: Prescott, Arkansas, USA
About me: I come from a family of 9. I have been cooking since I was 9 years old. Being from a large family, it is difficult to re-learn to cook for 2. My father was a baker and my mothe…
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Lira 

Cooking Level: Beginning
Living In: Conway, Arkansas, USA
About me: Music major and English minor at Hendrix College. Kitchen dilettante.

RedheadedMama Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate
Home Town: Monticello, Arkansas, USA
Living In: Little Rock, Arkansas, USA
About me: I am the mother of two and struggle with adapting recipes to our organic lifestyle. I grew up eating a lot of casseroles made with condensed canned soups and I find it difficult …
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.

Mexican Stir-Fry

Reviewed on jul. 2, 2009 by KATRINA 
I made this tonight and there were NO LEFTOVERS!! I fed 3 people and I increased the recipe for 6 people. The only changes I made were.. I cut the peppers and onions in chunks more like I would in stir fry. I used pinto and red beans because I prefer them over kidney beans. They were PERFECT in this recipe!!And instead of "adding" the rice, I just served it "over" the rice. I had all of the ingrediants on hand so this was a very cheap, easy and delicious meal!!! I only gave it 4 stars because I wouldnt consider it one of our favorites...but thats just the way I rate recipes. It was definately good and worth trying!! It would be great for an after work quick meal on a cold winter night! Thanks so much for the recipe!! I will definately cook it again!! You could also serve this with Jalapeno cornbread or a side salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Strawberry Shortcake Dessert

Reviewed on jul. 2, 2009 by yummygurly19 
My family loved this !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Garlic Chicken

Reviewed on jun. 30, 2009 by dianags045 
I don't usually like chicken breasts as they are usually dry and tasteless. This recipe is very good, not dry at all with a lot of garlic flavor. (love garlic). If you don't like chicken breast, try this recipe, you won't be sorry! Thanks for the recipe!
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