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Tennessee

Tennessee touches on eight other states. Only Missouri (itself a border state with Tennessee) makes contact with as many states. The name Tennessee comes from the name of a Cherokee settlement, Tanase. The origin of Tennessee’s nickname, the Volunteer State, goes back to the War of 1812, when Tennessean volunteers fought to defend the lower Mississippi against British invasion. Around the time of the American Civil War, Tennessee was known as the Hog and Hominy State. The nickname faded away, but pork and corn remain important in Tennessee today. Corn feeds Tennessee’s famous whiskey production. Country-cured ham and red-eye gravy (made with coffee and served with biscuits or grits) remains a classic. Memphis is one of America’s great barbecue capitals (where pork has primacy). The Memphis in May festival features the World Championship Barbecue Cooking Contest. Historically, the cuisine of Tennessee divided up like the terrain. In the eastern hill country, game meats were popular. In the center and west, between Nashville and Memphis, the cuisine often reflected the plantation style of cooking and the influence of African-Americans and Europeans.
 

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BECKYHOME-ECKY

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
About me:
 I have always loved to cook, but minoring in Family and Consumer Sciences (aka - home ec.) enhanced that passion. It taught me correct techniques and methods for cooking. Two years ago I decided to try one new recipe a week and it has been wonderful to find great recipes on this site. During this process, I have also acquired quite the collection of cookbooks. My husband is my best critic and always compliments my efforts.

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thefields

Cooking Level: Intermediate
Home Town: Johnson City, Tennessee, USA
About me: A very proud grandfather of 10 and love to fill their tummies.
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Mrs.Smith

Cooking Level: Intermediate
Home Town: Superior, Wisconsin, USA
Living In: Columbia, Tennessee, USA
About me: My name is Melinda, I have 3 beautiful husband, a great husband, 2 dogs and 2 ferrets. I enjoy cooking, and experimenting with new ingredients.

Janna

Cooking Level: Expert
Home Town: Newark Valley, New York, USA
Living In: Blountville, Tennessee, USA
About me: I'm a mother of three and a grandmother of one and a proud owner of a littleYorkie dog. I have been happily married for 12 years.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Photo by Monica Boles

My Country Style Steak

Reviewed on Dec. 4, 2008 by Monica Boles
This recipe was yummy! I didn't have a pack of onion soup mix so I substituted 2 packs of brown gravy mix and it turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.

My Amish Friend's Caramel Corn

Reviewed on Dec. 4, 2008 by Mary Kate
Not that this needs any more rave reviews, but I was always one to throw my 2 cents in :P This was fantastic. I used 1 1/2 cups of unpopped popcorn. Popped it on the stove in 1/2 cup oil, then picked out the unpopped kernels. Made the caramel as recipe says and used 2 jelly roll pans to bake. Baked at 225 for about 45 minutes stirring every 10-15 minutes and it was perfect! Thanks for a fantastic recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.

Spicy Baked Sweet Potato Fries

Reviewed on Dec. 4, 2008 by MEGANMARIE
This recipe is awesome. I did make a change, instead of the seasoning and corn oil I used olive oil and 1 tablespoon of Emeril's essence seasoning. You can not stop eating these.
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