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Sacramento, California

The capital of California is a gold mine of history—literally. Gold was first discovered in 1848, thirty miles east of Sacramento, making the early days rather lively as the town hosted miners who had hit it big. They were a boisterous bunch, spending their loot on gambling and dance halls. Today, Sacramento is still a hub of activity, shipping and processing fruits, vegetables, rice, wheat and dairy goods from Central Valley. It still maintains some of that old west vibe with its vintage buildings on the riverfront—home to over 100 restaurants. Fine restaurants can also be found sprinkling the rest of the city, offering American, Italian, Mexican, French and California cuisine.

Featured Cook Jen Cooking Level: Intermediate Living In: Sacramento, California, USA
About me: Family of 10, includes, my 7 chldren, and two life partners{one male, one female} My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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Vera

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Estherville, Iowa, USA

About me: Retired with time to indulge in experimental cooking techniques and ingredients.

Shali

Cooking Level: Expert

Home Town: Pittsburg, California, USA

Living In: Sacramento, California, USA

About me: I'm exploring new dishes since my marriage last year.

Wendy Ann

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Sacramento, California, USA

About me: I am a Registered Nurse, living with my fiance (soon to be husband). My children are all grown but still very much a part of my life. We own an RV so love to go whenever we can to…
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Newest Reviews

Chewy Coconut Bars

Reviewed on Jan. 6, 2009 by Jennifer

This is a good recipe, but it is missing a few things. First of all, 1/2 cup of coconut is definitely not enough. I made these for a party, and I asked for everybody's opinion, and they all asked me why I called them Chewy Coconut Bars, as they could not taste the coconut. So, next time, I added 2 1/4 cups of shredded coconut, decreased the packed brown sugar by 1/4 cup, used 2 cups of milk chocolate chips (semisweet works fine too, but not as sweet. I substituted milk chocolate because I did not have semisweet on hand), used 1 cup of toasted chopped pecans, and substituted margarine for the shortening (I didn't have any shortening). That time, everyone raved about the bars. Thanks for the recipe though!

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Pumpkin Cheesecake II

Reviewed on Jan. 6, 2009 by COLLEGECHEF1

Sooooo delicious. Make sure to bring all ingredients to room temperature before using them (to prevent future cracking) and use a water bath in the oven. 1) I used ground walnuts for the crust 2)I added more pumpkin than called for. 3) I ommited the lemon extract 4) Used another reviewer's recommendation for a glaze: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill. The glaze is a must. However, it does not "look" pretty b/c the chopped pecans are gloopy, so weigh the extraordinary taste of the pecans against the aesthetic presentation concerns.

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Extreme Banana Nut Bread 'EBNB'

Reviewed on Jan. 5, 2009 by goodeats

Quite Yummy & hubby loved it! Didn't see the salt, so that wasn't added. Did add vanilla & cinnamon & will add more spices in the future. My 3 large bananas didn't measure to 2 cups, so filled out w/sweetened /cinnnamon applesauce. Also, used soft marg & ran out so finished that cup out w/the applesauce, too. Then was trying to get it in the oven & added choc. chips instead of chopping nuts. Also added some baking soda.Rose nicely,& was done in 55 minutes-5 minutes less might have been even better. I will definetly be using this again.Also used half white sugar, half brown sugar. Thanks for a great recipe!

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