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Montana

This is Big Sky Country. Only Alaska, Texas, and California are larger than Montana; yet only a handful of states have fewer people. So there’s plenty of space in Montana to kick back and contemplate the firmament. In Spanish, the word Montaña means “mountain,” making Montana perhaps the most aptly named state in the Union. The mountainous terrain in western Montana is perfectly breathtaking. Moving toward the east, the terrain levels out into the Great Plains, where millions of bison once roamed, providing a way of life for the Plains Indians. The Treasure State is famous for its natural beauty and outdoor activities, for grizzly bears, and for the Little Bighorn Battlefield National Monument. The cutthroat trout is the official state fish and game meats, including elk and moose, remain important components of many Montanans’ diet.

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	Featured Cook Cevans Cooking Level: Expert Home Town: Choteau, Montana, USA Living In: Helena, Montana, USA
About me: Mom of two, married since 1993. Work full-time, which makes cooking often challenging. I started cooking at age 9 making a pot roast, salad, roasted potatoes and a blueberry pie for my family of 7. We have 3 dogs, 3 cats and live out of town on 2.3 acres. I love my yard! My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

snowmama

Cooking Level: Expert

Home Town: Kalispell, Montana, USA

Living In: Lake Oswego, Oregon, USA

About me: My given name is Marcia, and I was born and raised in beautiful Western Montana. The first 7 years of my life were spent on a farm, outside of town, where my parents grew wheat an…
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Ikin Eener

Cooking Level: Beginning

Home Town: Missoula, Montana, USA

Living In: Portland, Oregon, USA

About me: I pretty much think about food all the time. I really want to have a healthy relationship with food, but it can be a struggle. Over the last three or four years, I have completely…
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MissCare

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Yuma, Arizona, USA

About me: I'm a happy young transplant to the desert southwest. The local food here is amazing, and I have no clue or time to prepare it properly, so I'll leave that to the locals! However,…
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Newest Reviews

Ratatouille

Reviewed on Nov. 9, 2009 by cookingfor3

I make as is, but mix up the squashes, you really can make it with any. Excellent flavor, it eats like a meal. I serve it over rice or pasta and that helps pick up the juice and flavor them. I saute my zucchini too though, so it gets soft and I know it will be done in time. Excellent for famer's market veggies in the fall.

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Sweet and Gooey Chicken Wings

Reviewed on Nov. 7, 2009 by mistique_rae

I mixed the recipe as is and taste tested the sauce. I found it to be way too salty for my liking, and lacking in the sweet department. So I added about 1/4 cup water, and 2-3 tbsp of honey. I cooked them covered for 45 mins, and uncovered for 20. Removed wings from sauce and mixed in some corn starch to thincken, added wings back into sauce and put back into the oven at 375 for 10 mins. Came out quite well. I would cut the soy sauce in half and not add water.

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Alfredo Sauce

Reviewed on Nov. 7, 2009 by mistique_rae

Delicious! Even my Cousin's super picky son loved it! Rich and creamy and fantastic! I was afraid that my parmesan cheese was not going to melt, so I turned the heat up just a bit and didn't stop stirring. Turned out just fine! Awesome recipe!

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