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Oregon

Oregon lies at the heart of the Pacific Northwest. The Beaver State has a long coastline along the Pacific Ocean; the Columbia River forms three-quarters of Oregon’s northern border with Washington, and California and Nevada border Oregon to the south. In November, 1805, Lewis and Clark reached the Pacific Ocean, having followed the Columbia River to where it empties into the ocean near modern-day Astoria, Oregon. Upon seeing the Pacific, Clark wrote in his journal, “O! The Joy!” For certain, Oregon has physical beauty to spare, from the coastal shores to the towering Cascade Range to the pastel desert of Hell’s Canyon in the Northeast. The Beaver State is also a bountiful place, with crab, salmon, fresh fruit (berries, pears, plums, and cherries), local wines, hazelnuts, and foraged mushrooms making up the short list of important foods. For Oregonians, eating local is easy…and delicious. It’s no surprise that Portland, Oregon, is a major force in advancing West Coast cuisine, with its emphasis on fresh, local, organic, and sustainable foods.
 

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MNMSMOM122

Cooking Level: Expert

Home Town: Hillsboro, Oregon, USA
About me:
 I'm 40 and have 2 girls ages 8 and 11. I've been married 17 years.

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Karen

Cooking Level: Intermediate
Home Town: Winston, Oregon, USA
About me: I raise orchids, have five cats, am married, and am taking care of my disabled mother. My husband and I are also veterans.
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Acc Chef

Cooking Level: Expert
Home Town: Grants Pass, Oregon, USA
Living In: Tustin, California, USA
About me: I love to cook & teach people. I also love to learn & I love ALL RECIPES It is the best!!!
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Tammie Dieringer

Cooking Level: Intermediate
Living In: Portland, Oregon, USA
About me: Im a mother of two teenagers. My son is 16 and my daughter just turned 15. They are both going on there late 20's as teenagers think they know everything. I am 5ft 3. I have blue …
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Mushroom Slow Cooker Roast Beef

Reviewed on Dec. 4, 2008 by Ingrid Alma
Wonderful flavor. After cooking, I cut the roast into chunks, thicken the gravy, and mixed together. Then I served over garlic mashed. Would work great over egg noodles also.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Mayonnaise Biscuits

Reviewed on Dec. 4, 2008 by pomplemousse
Easy, quick and good. I halved the recipe bc it's just the two of us, and bf had three of them. I'm not a mayo fan but you really can't taste it. I baked longer than stated, actually baked about 18-20 minutes to get them golden brown. I think bc of the mayo they crisped up on the bottom too. Thanks for the recipe! Easy to whip up on a weeknight!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.

Cake Balls

Reviewed on Dec. 4, 2008 by ANGELA43
I tried this recipe for a cookie exchange wanting something unique. I don't know if I would ever make these again because of the time it takes. It took me 3 days to finish these. * I baked the chocolate cake and refrigerated it. Left for several hours to run errands. * After cooled I mixed the cake with a tub of milk chocolate frosting. Then refrigerated that over night. * I rolled the cake mix into balls using the Pampered Chef small scoop. Then I froze the balls over night. * The 3rd day I placed toothpicks in the frozen balls only bringing out half at a time so they didn't defrost. * I dipped each frozen ball in the chocolate leaving the toothpick in until cooled. My pan was refrigerated as well so the candy hardened right away. * When all the balls were dipped I melted 1 cup Andes peppermint baking chips with 1 Tbl shortening and drizzled over where the toothpicks had left a hole. I am freezing these until next week's cookie exchange, we will see how they go over! I think they tasted great, but way too much work during this busy holiday season!
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