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Minnesota

The North Star State is wedged between the Dakotas and Wisconsin, directly above Iowa. Minnesota shares a long border with Canada and is touched on to the northeast by Lake Superior. More than half of Minnesota’s population live in the greater Twin Cities metropolitan area of Minneapolis and St. Paul, leaving much of the state open to agriculture, prairie land, forests, and of course many, many lakes. In a land of 10,000 lakes, you can be sure that fishing is a major sport. The walleye is the official state fish of Minnesota; anglers also fish for bass, trout, pike, and muskies. Fishing is a year-round activity. In winter, intrepid anglers open holes in the ice and keep on fishing. Along the shores of Minnesota lakes, Native Americans once gathered wild rice (which is not really rice at all, but the seeds of a wild grass). Today wild rice is the official grain of the state of Minnesota – it makes a sensational side dish for fresh-caught fish or wild duck.

	Featured Cook msmjrm Cooking Level: Beginning Living In: Lake Park, Minnesota, USA
About me: I cook because I have to... there are only a few times that I really enjoy it, but I do LIKE to eat, and my family demands a meal now and then. :o) My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Joan G.

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Vancouver, Washington, USA

About me: Mother of 3 wonderful grown children and grandmother of 3 fantastic grandsons soon to have an addition of a grand-daughter. Family is number one to me in everything I do. I love t…
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JoeLondon

Cooking Level: Expert

Living In: Crystal, Minnesota, USA

About me: My fist 14 years in the workforce were in Restaurant. Now, I am in a different profession, but enjoy cooking still as a hobby.

Barb Vasile

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Apple Valley, Minnesota, USA

About me: I love learning new recipes

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Newest Reviews

Crustless Spinach Quiche

Reviewed on Jan. 6, 2009 by camp0433

I added an extra egg, used fresh salsa instead of sauteeing onions (to make it easier and add a little extra flavor), and only used 1 cup of cheese. I did it in muffin tins as other reviews mentioned, they turned out perfect. I now have a whole week's worth of breakfast ready! Thanks!

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Delicious Ham and Potato Soup

Reviewed on Jan. 5, 2009 by bizzymomma

I have made this one a couple of timesow. It gets a 5 star with the small changes I made the second time around (the first time I followed the recipe as is). I used chicken broth instead of having to mess with the granules...just one less step, I added about 3/4 cup white wine to the broth and used a mix of 1 cup milk with one cup heavy cream....not the healthiest but if you are going to eat a cream based soup then why not go all out?! I then topped the finished product off with some red pepper flakes and parsley. Yum!

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Ham 'n' Noodle Hot Dish

Reviewed on Jan. 5, 2009 by Jules1369

This went over very well with my family (2 kids and a hubby). Minor changes I made: used shredded sharp cheddar instead of processed cheese, drizzled the remaining butter over the bread crumb/parsley mix instead of mixing the butter in with it, and used canned peas instead of frozen. Also, the type of "medium noodles" wasn't specified in the recipe, so I used medium egg noodles. I didn't add extra fluid as others suggested, and it came out just hot-dishy enough. Almost all of it got eaten at dinner, and my hubby took the rest to work with him the next day. Definitely a good "simple" way to use left-over Holiday ham.

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