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Minneapolis, Minnesota

If you think of “Prairie Home Companion,” Jell-O salad, and hot dish when you think of Minnesota cuisine, you’re way off the mark—at least in the Twin Cities. Minneapolis and St. Paul are part of a vibrant Midwest dining scene that’s second only to Chicago. Although the region was settled by Scandinavians drawn to the timber and flour mills, you’ll be hard-pressed to find Norwegian or Swedish restaurants these days now that Marcus Samuelsson’s Aquavit has closed. New immigrants, from Somalia, Laos, and Mexico have changed the local culinary landscape. Minneapolis is the younger, hipper sibling, with cutting-edge restaurants and architecture (check out the new Guthrie Theater overlooking the Mississippi). St. Paul, the state capitol, is the clean-cut traditionalist; famous Summit Avenue residents included F. Scott Fitzgerald and timber magnate Frederick Weyerhaeuser.
 

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Cooking Level: Intermediate

Home Town: Fremont, Nebraska, USA
Living In: Minneapolis, Minnesota, USA
About me:
I think home cooking is a tradition that is overlooked to easily in todays society. It has become to easy to cook out of a box or over a fast food counter. Dinner time is a time for familys to come together and the right meals bring it all together in perfect harmony

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jsweetburn

Cooking Level: Expert
Home Town: Minneapolis, Minnesota, USA
About me: Aw I just love all animals, and all food!

Vivica in Minnesota

Cooking Level: Expert
Living In: Minneapolis, Minnesota, USA

Jules1369

Cooking Level: Intermediate
Living In: Minneapolis, Minnesota, USA
About me: I used to dislike cooking. I'd do it, but tended toward the same-old-same-old -- tasty enough, but uncreative and eventually dull. Some years ago, I started getting a flair for …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Egg Breakfast Pizza

Reviewed on Nov. 17, 2008 by ONIOND
Excellent! I only made one, and I used real bacon on it. For the soup I used 'Cream Soup Base' from this site. My crust was 'Pizza Crust I' also from this site--it bakes up nice and thick. I only prebaked it for 5 minutes and I don't think it was quite enough; the bottom was pretty pale while the toppings were golden and delicious. Nonetheless it was cooked through and I got a compliment from DBF :) Thanks for a great recipe!
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.

Slow-Cooked Chili

Reviewed on Nov. 17, 2008 by Allison Lee
Very good. I added black beans as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Spaetzle II

Reviewed on Nov. 17, 2008 by ONIOND
Pretty good stuff! I made the dough as stated. For pinching, every third dumpling or so I dipped my fingers into some flour; otherwise the whole glob just kept sticking to my fingers. I made them a bit bigger but they were still cooked all the way through; I cooked them in beef broth with a clove of garlic added in. Sprinkled with parsley right before serving; next time I will try adding some herbs to the dough itself. So good for how simple this recipe is, thanks!
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