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Colorado became a state in 1876, one-hundred years after the signing of the Declaration of Independence, thus earning it the nickname the Centennial State. The name Colorado comes from the Rio Colorado, which in Spanish means, “the red-colored river.” Colorado exists on the boundary between the Southwest, the Mountain States, and the Central Plains. It is the home of the Great Rocky Mountains, but Colorado also marks the spot where the magnificent peaks flatten out into the wide-open rangelands of the Great Plains. What was once bison country is now big beef country. Historically, the stews, roasts, and one-pot dishes that grew up on the plains of Colorado made use of wild game and freshwater fish, reflecting the diet of early prospectors, explorers, and Native Americans. Today, there is also a considerable and well-established organic food industry in Colorado; and on the Western Slope of the Rockies, an impressive wine industry has emerged.
 

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Cooking Level: Beginning

Living In: Greeley, Colorado, USA
About me:
I live with my cat. I wish she could cook so I wouldn't have to.

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IMCookinNow

Cooking Level: Expert
Living In: Denver, Colorado, USA
About me: I'm a happily married mother of 5. I love to sing while I cook. It makes me happy to feed people, and I always want my flavors to be impressive. Baking is my best area, cakes b…
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Jomendy

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Home Town: Memphis, Tennessee, USA
Living In: Castle Rock, Colorado, USA
About me: I'm in the process of starting a BBQ catering Biz in Sunny Colorado. Cooking is my passion and my family sure doesn't mind!!

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Home Town: San Pedro, California, USA
Living In: Lakewood, Colorado, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 3.71 star rating.

Creamed Cabbage

Reviewed on Aug. 28, 2008 by Caroline C
I'm embarrassed to admit that I ate the entire pan of this for dinner tonight. I used a mixture of cheeses - extra sharp Cheddar, smoked Gouda and Parmesan. This would be good with cabbage and cauliflower. Delicious. Thanks, Michele!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.

New Orleans Barbeque Shrimp

Reviewed on Aug. 28, 2008 by Caroline C
I omitted the rosemary as I don't like it much, and used fresh basil. If I were to make this again, I wouldn't bother with the beer - I made a trip to the store especially to get it, and it didn't make much of a difference to the flavor. Good stuff though. Thanks!
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