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Nevada

The vertical line that forms Nevada’s border with California turns east at Lake Tahoe and runs on a long diagonal for 400 miles down to the northwest corner of Arizona, giving Nevada the vague appearance of a cartoon quote box. The Silver State is perhaps one of the more unlikely places to find some of the swankiest restaurants in the world. After all, Nevada (also called the Sagebrush State) is mostly desert. Early Native inhabitants survived on diets of little more than grasshoppers, berries, pine nuts, seeds, roots, and desert rodents. When the Comstock Lode was discovered in 1859, early prospectors made due with little more than sourdough biscuits. Las Vegas and jet airplanes changed things. Today, some of the world’s most famous chefs have opened restaurants in Vegas, flying in whatever exotic ingredients their extravagant menus require. Quite a change from the dirt-cheap “all you can eat” buffets that once lured hungry gamblers to the city. Well before Vegas rose out of the desert, a large Basque population settled in Nevada to graze sheep. Their culinary influence can still be experienced in the hearty, family-style restaurants in some Nevada towns.
 

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EVILHERBIVORE

Cooking Level: Professional

Living In: Las Vegas, Nevada, USA
About me:
 I'm a 26 year old culinary student and the Culinary Institute of Las Vegas! I'm also on our ACF competition team which took bronze at our last competition! I'm married, fun, messy, weird, stubborn and a total glutton for punishment...culinary fits well for me

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Beverlee Couillard

Cooking Level: Expert
Home Town: Poway, California, USA
Living In: Las Vegas, Nevada, USA
About me: I will be 79 on Halloween 2008, and looking forward to #80; I have lived all over California, and in Jackson Hole, Wyoming. I have 3 grown children, 2 gorgeous granddaughters. I …
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Delia

Cooking Level: Expert
Living In: Carson City, Nevada, USA
About me: I was a pastry cook for 15 years. When I lived in the Bay Area, I worked in the Mark Hopkins Hotel in San Francisco. I learned a lot about fine pastries. My husband ( a chef) work…
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Dessie

Cooking Level: Expert
Living In: Las Vegas, Nevada, USA
About me: I wasnt your ordinary cook from a young age. I came from a strange family to be honest. My mother couldnt cook to save her life and for whatever reason my father didnt want me t…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.

Nutty Goat Cheese Bites

Reviewed on Oct. 11, 2008 by MYNXEE
I loved these, especially while I was making them for my family's holiday gathering. Unfortunately, they taste better right after the bread is toasted. My family was hesitant to try them and I had a lot left over.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.

Lemon Pepper Shrimp with Mustard

Reviewed on Oct. 11, 2008 by MYNXEE
This turned out much better than I expected. I used Jack Daniel's Horseradish mustard and Sauvignon Blanc wine and the dish had such a lovely wine and spice kick that I wish I had had some crusty French bread or rice for the remaining sauce. Incredible!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.

Family Casserole

Reviewed on Oct. 11, 2008 by MYNXEE
My boyfriend and I really liked this recipe. I took into consideration all the reviewers' suggestions and it came out wonderfully. I added an extra cup of cubed chicken and an extra cup of rice. I used about 2 cups of fresh steamed broccoli and 1 cup of fresh sliced mushrooms. I used one can of cream of mushroom soup and one can of cream of chicken soup. I left out the water chestnuts and the celery because they just don't do it for me in a casserole. I sauteed the onion and mushrooms then added all the other ingredients, adding shredded Colby cheese only after it was in the baking dish and ready to be baked. Again, I'm very pleased with how this turned out. My only wish is that I had something crunchy to top it off at the end. Maybe French fried onions?
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