Chinese Ring-necked Pheasant - photo by USFWS

Chinese Ring-necked Pheasant
State Bird of South Dakota

Chinese Ring-necked Pheasant (Phasianus colchicus) is the State Bird of South Dakota.

According to the Connecticut Department of Environmental Protection:

The ring-necked pheasant was introduced in the United States nearly two centuries ago, but its first successful introduction was in 1881 in the Willamette Valley of Oregon. Imported from its native range in Asia and China, today’s pheasant is actually a hybrid, resulting from crossbreeding between the English, Mongolian, Chinese, and Japanese varieties.

The Chinese ring-necked pheasant, celebrated its 100th anniversary in the state of South Dakota in 2008. The term “Chinese ring-necked” is not a reference to a particular subspecies. The term refers to the colloquial name commonly given to the wild pheasants. A native of Asia, pheasants came to South Dakota in 1908 when three Spink County farmers released three pairs of the birds, according to The South Dakota State Historical Society.

Recipe for Simple Pheasant

• ½ cup bread crumbs
• ¼ cup Parmesan cheese
• 2 Tbsp Parsley
• 1 tsp garlic powder
• 1 egg
• 4 boneless Pheasant breasts
• 3 Tbsp butter
• 2 cups Marinara/Salsa Sauce
• 4 slices provolone cheese

Directions for Simple Pheasant

1. Combine bread crumbs, Parmesan cheese, Parsley and garlic powder.
2. Dip breasts in egg and coat with bread crumbs.
3. Cook breaded Pheasant in butter in a non-stick skillet 6-8 minutes, turning once.
4. Pour Marinara/Salsa around Pheasant, top each breast with provolone cheese.
5. Cover and cook 4-5 minutes (Until sauce is warm and cheese melted).

Recipe courtesy of the Ohio Department of Natural Resources

Delicious Pheasant For You

Missouri State Legislature on the Black Walnut

Chapter 10
State Emblems
Section 10.100
State tree nut–black walnut.
10.100. The nut produced by the black walnut tree (Juglans nigra) known as the “Eastern Black Walnut”, is selected for and shall be known as the official tree nut of the state of Missouri.

According to the Missouri Secretary of State:

The nut produced by the black walnut tree (Juglans nigra), known as the eastern black walnut, became the state tree nut on July 9, 1990. The nut has a variety of uses. The meat is used in ice cream, baked goods and candies. The shell provides the soft grit abrasive used in metal cleaning and polishing and oil well drilling, and is also used in paint products and as a filler in dynamite.

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Black Walnut Stuffing with Sausage and Wild Rice

Ingredients for Black Walnut Stuffing

• 1 cup wild rice, cooked according to package directions
• 1 lb. pork sausage, lightly browned
• 8 cups toasted bread cubes
• 1 cup Hammons Black Walnuts, chopped
• 1/2 cup butter
• 1-1/2 cups celery, chopped
• 1 cup onion, chopped
• 3 eggs
• 1/2 cup parsley, finely chopped
• 1/2 cup golden raisins
• 2 cups chicken or turkey broth
• Salt and pepper to taste
• 1 Tbsp. poultry seasoning
• 1 tsp. thyme leaves

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Directions for Black Walnut Stuffing

1. In large bowl combine wild rice, pork sausage, bread cubes and Black Walnuts.
2. Over medium-high heat, melt butter in a skillet; add celery and onion, sautéing until soft. Add to stuffing mixture.
3. Stir in eggs, parsley, and raisins.
4. Slowly stir in chicken broth until stuffing is moist and holds together.
5. Season with salt, pepper, poultry seasonings, and thyme leaves.
6. Turn into greased baking dish and bake at 350 degrees for 30 to 40 minutes.

Makes enough stuffing to accommodate an 18- to 20-lb.turkey or approximately 20 servings.

Recipe courtesy of the Hammons Product Company.

In 1946, Ralph Hammons couldn’t keep enough black walnuts on his grocery store shelves in the little town of Stockton, Missouri. He invested in a cracking machine and began buying wild nuts from the hard-working Ozarks people who gathered them each fall. Hammon Walnuts are now the world leading supplier of Black Walnuts

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Cranberry Sauce - image courtesy of the Cape Cod Cranberry Growers' Association

Cranberry Juice was also adopted as the official State Beverage of the Commonwealth on May 4, 1970.

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Ingredients for 5-Minute Cranberry:

• 3 cups fresh or frozen cranberries
• ¼ cup water
• 2 cups sugar
• fresh lemon juice (1/4 lemon)

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Directions for 5-Minute Cranberry:

1. Gather all ingredients.
2. Place cranberries in a saucepan with ¼ cup of water and cook over low heat until cranberries are soft and begin to pop.
3. Add the sugar and mix well.
4. Let simmer until mixture begins to thicken.
5. Remove from heat and stir in the lemon juice.
6. Place in serving dish, cover with plastic wrap and let cool.
7. Serve cold.

Source: Cape Cod Cranberry Growers’ Association

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Tasty Cranberry Goodies

In 2001, the North Carolina General Assembly named the Scuppernong the official state fruit.

“All Scuppernongs are Muscadines, but not all Muscadines are Scuppernongs.”

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Cider - Photo by Angela Trevithick

Ingredients for Scuppernong Cider

• 1 quart NC Scuppernong grape juice
• 2 (4-inch) sticks cinnamon
• Dash of ground allspice
• 1 lemon, sliced
• 1 orange, sliced

Directions for Scuppernong Cider

1. Combine all ingredients in a saucepan.
2. Bring to a boil; reduce heat, and simmer 5 minutes.
3. Serve warm or cold over ice.

Yield: 8 half-cup servings.

Learning Links on the Scuppernong Grape

Scuppernong Grape – North Carolina’s State Fruit
Learn more about the history of North Carolina’s state fruit.
Source: ClassBrain’s State Reports

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Tasty Scuppernong Treats for You

Kumquats are a primary agricultural citrus product of the state of Florida.

Ingredients For Tilapia with Kumquat Citrus Butter:
Makes four servings

Tilapia with Kumquat Citrus Butter - Photo by Susan Russo for NPR

• 1 1/2 tablespoons softened butter
• 4 de-seeded kumquats with rinds, minced until pulpy
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 teaspoon minced fresh ginger
• Salt and freshly ground black pepper, to taste
• 4 or 5 fresh mint leaves, minced, plus a couple more for garnish

Ingredients for Cooking the Tilapia

• 4 (4-ounce) tilapia fillets
• 2 teaspoons butter
• 2 teaspoons olive oil

Directions For Tilapia with Kumquat Citrus Butter:

1. Combine all ingredients for the citrus butter in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter. Set aside.
2. For the fish, melt butter with olive oil in a large skillet over medium-high heat.
3. Rub fish fillets on both sides with half of the citrus butter and place in the hot skillet.
4. Cook fillets for 4 minutes, then flip once and cook an additional 2 to 3 minutes, or until opaque and slightly browned.
5. Melt remaining half of the citrus butter in the microwave or on the stovetop and drizzle on top of the cooked fish before serving. Garnish with additional mint, if desired.

Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.

BY: Susan Russo for NPR

PHOTO BY: Susan Russo for NPR

Tasty Treats You May Like

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Raspberry Granita courtesy of the Washington Red Raspberry Commission

Red Raspberries – Top Washington Agricultural Crop

Granita is an Italian version of ice or sorbet, but with large, crunch crytals. It’s very easy and great for a simple dessert. We’ve given the traditional recipe an update by freezing the fruit blend in a zip top plastic bag instead of in a shallow pan. Just squeeze the bag several times during the freezing process to break up the large ice crystals.

According to the Washington Red Raspberry Commission:

Washington red raspberries are delicious and nutritious, packed full of ellagic acid, vitamins, antioxidants and fiber, and produced on some of the most beautiful farmland in the United States. Washington accounts for nearly 95 percent of the U.S. production of processed red raspberries, at about 70,000,000 pounds per year.

Ingredients for Raspberry Granita

• 2 (12-ounce) bags IQF Washington raspberries
• 1/2 cup sugar or honey
• 1/2 cup cranberry-raspberry juice
• 1 lemon, zested and juiced

Directions for Raspberry Granita

1. Process all ingredients in food process or blender just until mixed.
2. Spoon into zip top freezer bag and place bag flat in freezer.
3. After 30 minutes, remove bag and squeeze to break up large ice crystals.
4. Repeat until completely frozen.
5. Stir with fork to break into smaller chunks to serve. Spoon into serving glasses to serve.

Makes 6 to 8 servings

Nutrition Information per serving: calories 91, fat 0.05g, saturated fat 0.0g, % calories from fat 1%, protein 1.14g, carbohydrates 22g, cholesterol 0mg, sodium 7.29mg, fiber 2.27g.

Recipe and image courtesy of the Washington Red Raspberry Commission

Tasty Raspberry Treats for You

Slow Cooker Idaho Potato Casserole courtesy of the Idaho Potato Commission

The Idaho potato is the official state vegetable of the state of Idaho.

From Aristocrat in Burlap:

In certain ways, the mighty Snake River is the mother of Idaho’s potato industry. It has, through the centuries, transported and deposited much of the silt that farmers cultivate today in lower-lying fields along the river course. It provides much of the water that makes possible the growing of a plant that needs soil moisture of 80 percent for ideal growth. As it plunges a mile downward in elevation along its course, the Snake generates electrical energy that makes pumping from deep wells possible, and most of the potato-growing areas in the state lie contiguous to the Snake River Valley as it twists its way in a 550-mile arc across southern Idaho.

Ingredients for the Idaho Potato Casserole:

• 2 cups chopped onions
• 2 cups chopped red bell peppers
• 4 pounds Idaho® potatoes, peeled and cut into 1/2-inch cubes
• 1 cup chopped zucchini
• 1 teaspoon dried thyme leaves
• 1 cup water
• 1/4 cup fat free milk
• 2 teaspoons cornstarch
• 7-ounce package reduced fat shredded Mexican-style four cheese blend (about 1 3/4 cups total)
• 1/4 cup butter
• 2 teaspoons salt or to taste
• 1/2 teaspoon black pepper

H3>Directions for the Idaho Potato Casserole:

1. Coat a 6-quart slow cooker with cooking spray. Add potatoes, zucchini and thyme.
2. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot.
3. Add the onions, coat with cooking spray; cook 4 minutes or until translucent, stirring frequently.
4. Add the bell peppers to the onions in the skillet, coat with cooking spray, cook 4 minutes or until onions are brown on edges, stirring frequently.
5. Pour the water into the skillet and stir until well blended and beginning to boil.
6. Pour onion mixture evenly over the potatoes. Do not stir. Cover and cook on high setting 3 1/2 hours or until potatoes are tender when pierced with a fork.
7. Combine the milk and cornstarch in a small bowl; stir until cornstarch is completely dissolved.
8. Gently stir into the potato mixture with 1 cup of the cheese, the butter, salt and pepper.
9. Cover and cook on high setting 10 minutes to thicken slightly.
10. Spoon the potato mixture into a large pasta bowl or 13-inch by 9-inch casserole dish. Sprinkle with the remaining 3/4 cup cheese.

Yield: 14 servings (3/4 cup per serving)

Estimated Nutritional Analysis per Serving: 160 calories, 5 g total fat, 2.5 g saturated fat, 0 g trans fat, 15 mg cholesterol, 470 mg sodium, 3 g fiber, 8 g protein, 22 g carbohydrate

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Tasty Potato Treat for You

[wpzon keywords="potato casserole"]

Citation styles

APA style

“Slow Cooker” Idaho® Potato Casserole. (2011, December 2). In Coast2CoastRecipes. Retrieved 13:44, May 19, 2012, from http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/

MLA style

admin, “”Slow Cooker” Idaho® Potato Casserole.” Coast2CoastRecipes. 2 December 2011, 06:44 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/>.

MHRA style

admin, '”Slow Cooker” Idaho® Potato Casserole', Coast2CoastRecipes, 2 December 2011, 06:44 UTC, <http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “”Slow Cooker” Idaho® Potato Casserole.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/ [accessed May 19, 2012].

CBE/CSE style

admin, “Slow Cooker” Idaho® Potato Casserole [Internet]. Coast2CoastRecipes; 2011 December 2, 06:44 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/.

Bluebook style

“Slow Cooker” Idaho® Potato Casserole, http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/ (last visited May. 19, 2012).

AMA style

admin, “Slow Cooker” Idaho® Potato Casserole. Coast2CoastRecipes. December 2, 2011, 06:44 UTC. Available at: http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/. Accessed May 19, 2012.

]]> http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/feed/ 0 http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/ http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/#comments Sun, 07 Feb 2010 17:43:51 +0000 admin http://coast2coastrecipes.com/?p=328
Contents
1. Kentucky State Fish
2. Recipe for Black Bass with Basil Mustard bUtter Sauce
3. Tasty Bass Treats for You


Photo courtesy of Mike Fleming -Flickr cc

Kentucky State Fish

According to the Kentucky Secretary of State:

The state fish is the Kentucky Spotted Bass, Micropterus punctulatus. The bass was adopted by the state on February 27, 1956. The Kentucky Bass is acclaimed for its gameness and fighting qualities. It also a prized dish to eat.

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Recipe for Black Bass with Basil Mustard bUtter Sauce

This simple method of preparation is excellent for all types of fish fillets,especially perch, cod, salmon and all varieties of flat fish.

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• 1-½ lbs.Black Bass or other fish fillets
• ½ cup Seasoned Flour, for dredging
• 2 Tbsp. Vegetable Oil
• 1 Tbsp. Shallots, minced
• ¼ cup White Wine
• 2 Tbsp. Fresh Lemon Juice
• 1/3 cup Heavy Whipping Cream
• 4 oz.Unsalted Butter, cut in pieces
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. Fresh Basil, chopped
• Salt and White Pepper to taste
1. Preheat a large skillet.
2. Dredge the fish fillets in the seasoned flour.
3. Add the oil to the pan and heat. Lay in the fillets and cook over medium heat approximately 2-3 minutes on each side. Fish should yield to the touch when fully cooked.
4. Remove the fish from the pan and keep warm.
5. Add the shallots and sauté briefly.
6. Add the wine and lemon. Reduce to ½ of its original volume.
7. Add the cream and continue reducing until slightly thickened, about 2 minutes.
8. Slowly whisk in the butter 1 piece at a time.
9. Add the mustard, basil and season to taste. Ladle over the fish and serve immediately.

Serves 4
by Chef Kirk Williams, CEC, CCE

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Tasty Bass Treats for You


[wpzon keywords="gourmet bass"]

Citation styles

APA style

Sautéed Black Bass with Basil Mustard Butter Sauce. (2011, December 2). In Coast2CoastRecipes. Retrieved 13:44, May 19, 2012, from http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/

MLA style

admin, “Sautéed Black Bass with Basil Mustard Butter Sauce.” Coast2CoastRecipes. 2 December 2011, 18:26 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/>.

MHRA style

admin, 'Sautéed Black Bass with Basil Mustard Butter Sauce', Coast2CoastRecipes, 2 December 2011, 18:26 UTC, <http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “Sautéed Black Bass with Basil Mustard Butter Sauce.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/ [accessed May 19, 2012].

CBE/CSE style

admin, Sautéed Black Bass with Basil Mustard Butter Sauce [Internet]. Coast2CoastRecipes; 2011 December 2, 18:26 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/.

Bluebook style

Sautéed Black Bass with Basil Mustard Butter Sauce, http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/ (last visited May. 19, 2012).

AMA style

admin, Sautéed Black Bass with Basil Mustard Butter Sauce. Coast2CoastRecipes. December 2, 2011, 18:26 UTC. Available at: http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/. Accessed May 19, 2012.

]]> http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/feed/ 0 http://coast2coastrecipes.com/2010/02/baked-apples/ http://coast2coastrecipes.com/2010/02/baked-apples/#comments Sat, 06 Feb 2010 18:09:52 +0000 admin http://coast2coastrecipes.com/?p=294
Contents
1. Ingredients for Baked Apples
2. Directions for making Baked Apples:
3. Tasty New York Apple Treats for You


Photo courtesy of sleepyneko -Flickr

According to the New York State Library:

The apple was adopted as the State fruit in 1976. Apples are sweet and crisp, and many varieties are grown in New York.



Apples were introduced in the 1600s by European settlers who brought seeds to New York. Dried apples were a staple for colonists and hard apple cider was a popular drink.

In addition to New York, the following states have also designated the apple, or a specific apple variety as their state fruit: Minnesota, Rhode Island, Vermont, Washington, West Virginia.

Ingredients for Baked Apples


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• 4 medium apples
• raisins
• 1 cup water
• 1⁄2 teaspoon cinnamon

Directions for making Baked Apples:

1. Preheat oven to 350 degrees F
2. Remove the core from the apples, leaving 1⁄2 inch of the core at the bottom of the apple. Peel top 1/3 of apple.
3. Arrange apples in baking pan. Then fill the core of the apple with raisins, and sprinkle with cinnamon.
4. Pour water into pan.
5. Bake 45 to 60 minutes or until tender. Spoon liquid from pan over apples one or two times during baking.

Nutrition info for 1 serving:
Calories: 110 • Total Fat: 0 g • Saturated Fat: 0 g • Cholesterol: 0 mg
Carbohydrates: 27 g • Protein: 1 g • Sodium: 5 mg

provided by University of New Hampshire Cooperative Extension

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Tasty New York Apple Treats for You

[wpzon keywords="New York apples"]

Citation styles

APA style

Baked Apples – New York State Fruit. (2011, December 2). In Coast2CoastRecipes. Retrieved 13:44, May 19, 2012, from http://coast2coastrecipes.com/2010/02/baked-apples/

MLA style

admin, “Baked Apples – New York State Fruit.” Coast2CoastRecipes. 2 December 2011, 05:09 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/02/baked-apples/>.

MHRA style

admin, 'Baked Apples – New York State Fruit', Coast2CoastRecipes, 2 December 2011, 05:09 UTC, <http://coast2coastrecipes.com/2010/02/baked-apples/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “Baked Apples – New York State Fruit.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/baked-apples/ [accessed May 19, 2012].

CBE/CSE style

admin, Baked Apples – New York State Fruit [Internet]. Coast2CoastRecipes; 2011 December 2, 05:09 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/02/baked-apples/.

Bluebook style

Baked Apples – New York State Fruit, http://coast2coastrecipes.com/2010/02/baked-apples/ (last visited May. 19, 2012).

AMA style

admin, Baked Apples – New York State Fruit. Coast2CoastRecipes. December 2, 2011, 05:09 UTC. Available at: http://coast2coastrecipes.com/2010/02/baked-apples/. Accessed May 19, 2012.

]]> http://coast2coastrecipes.com/2010/02/baked-apples/feed/ 0 http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/ http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/#comments Sat, 06 Feb 2010 13:53:57 +0000 admin http://coast2coastrecipes.com/?p=288
Contents
1. Ingredients for Apple Popcorn Brittle
2. A different Kind of Popcorn Recipe
3. Directions for Apple Popcorn Brittle
4. Tasty Popcorn Treats Just for You

According to the Illinois State Museum:



Apple Popcorn Brittle courtesy of the Popcorn Board


There are 333 Illinois farms that grow popcorn on 47,000 acres, making Illinois the third largest grower of the product.



Corn probably originated in Mexico about 5,000 years ago. It is estimated that Native Americans in Illinois started growing corn about 100 A.D.



Popcorn pops because its kernel contains a small drop of water that suddenly expands when exposed to high heat. The kernel turns inside-out as it explodes.



The Symbol
Second and third grade students and their teacher, Fran Hollister, at Cunningham Elementary in Joliet proposed popcorn as the official State Snackfood of Illinois, and it was sponsored by State Senator Larry Walsh. The Official Illinois Snackfood was voted a State Symbol in 2003.

Ingredients for Apple Popcorn Brittle

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• 1 quart popped popcorn
• 2 cups apple and cinnamon flavored cereal
• 1 cup cocktail peanuts
• 3/4 cup apple juice
• 1 cup sugar
• 1/4 light corn syrup
• 1/2 teaspoon vinegar
• 1/4 teaspoon salt

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A different Kind of Popcorn Recipe




Directions for Apple Popcorn Brittle

1. In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy 2 quart saucepan.
2. In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt.
3. Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil.
4. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer).
5. Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat.
6. Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan. Cool until hardened.
7. Break into pieces.

Notes

3/4 cup apple pop wine may be used instead of apple juice.

Recipe and photo courtesy of The Popcorn Board

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Tasty Popcorn Treats Just for You


[wpzon keywords="popcorn"]

Citation styles

APA style

Apple Popcorn Brittle. (2011, December 2). In Coast2CoastRecipes. Retrieved 13:44, May 19, 2012, from http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/

MLA style

admin, “Apple Popcorn Brittle.” Coast2CoastRecipes. 2 December 2011, 06:07 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/>.

MHRA style

admin, 'Apple Popcorn Brittle', Coast2CoastRecipes, 2 December 2011, 06:07 UTC, <http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “Apple Popcorn Brittle.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/ [accessed May 19, 2012].

CBE/CSE style

admin, Apple Popcorn Brittle [Internet]. Coast2CoastRecipes; 2011 December 2, 06:07 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/.

Bluebook style

Apple Popcorn Brittle, http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/ (last visited May. 19, 2012).

AMA style

admin, Apple Popcorn Brittle. Coast2CoastRecipes. December 2, 2011, 06:07 UTC. Available at: http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/. Accessed May 19, 2012.

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