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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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TAWNI_TRAYNOR

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA
About me:
 I want to learn how to make a kickass stir fry sauce.

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Photo by Suzanne

Suzanne

Cooking Level: Intermediate
Home Town: Duluth, Minnesota, USA
Living In: Minneapolis, Minnesota, USA
About me: I'm an *almost*-graduated college student looking for recipes to help sharpen my cooking skills. I'm not such a beginner that I need help cooking rice, but there's are a lot of t…
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mollykins

Cooking Level: Expert
Home Town: Minneapolis, Minnesota, USA
Living In: Portland, Oregon, USA
About me: I believe the kitchen is the heart of the house, I love that at dinner parties everyone seems to gather there! My stepfather taught me how to scramble an egg when I was 5 years ol…
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Photo by kelseylouise

kelseylouise

Cooking Level: Intermediate
Home Town: Minneapolis, Minnesota, USA
About me: I'm a 21 year old married college student. Money is super tight, so I've learned to get pretty creative with cooking! I've been cooking since I was tall enough to reach the coun…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.

Zesty Chicken Meatloaf

Reviewed on Sep. 6, 2008 by Suzanne
I was surprised at how much I liked this recipe! It's the first meatloaf I've ever made. It seems pretty flexible for substitutions. I used ground turkey instead of chicken (that's not really a huge change). I didn't have ranch, so I used sour cream w/ black pepper, and instead of taco mix, I used a bunch of cumin, and a couple shakes of chili powder and cayenne pepper. Fresh onions and garden peppers also work very well in this recipe. I was a bit skeptical, but I loved it, and I'm sending it to my mom. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.

Spicy Beef Curry Stew for the Slow Cooker

Reviewed on Sep. 6, 2008 by KITCHENWHICH?
This is very good and something I would definatly prepare again. As recommended by other cooks, I added another large jalapeno (with seeds,) I upped the ginger by a half teaspoon and I always add extra garlic over what is called for in any recipe. In this case, I doubled the garlic. Next time, I will add a tsp of brown sugar. For some green and added nutrition, I added cooked Trader Joe's organic green beans to the hot crockpot mixture, stirred, and served over jasmine rice. YUM!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.93 star rating.

Lime Muffins

Reviewed on Sep. 5, 2008 by Sumchelle
With one lone lime in the fridge, I decided to use 'er up and try these. To make 'em lower fat, I subbed unsweetened applesauce for the oil. Had to add LOADS more milk & applesauce, as - like everyone stated - batter is THICK! However, maybe I over did it, because not only did I get 12 REGULAR size muffins, but I also got 10 mini-muffins, too! They have a nice flavor, but the texture is so odd.. Really chewy, and they're awfully "heavy".
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