12 minnesota recipes

My favorite as a child growing up in cold Minnesota.

Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.

"Canned cranberry sauce adds a festive finishing touch to this 5 star dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible."

According to NBC sportscaster Ahmad Rashad, men and women behave very differently in the kitchen. "When men cook, it usually looks like a disaster area,"; says the former Minnesota Viking. ";And there's no rhyme or reason to what they make. My father sometimes cooked chicken for breakfast. And when he cooked, everything came out six times bigger than when Mom cooked.";

The classic Minnesota tater tot hotdish: seasoned ground beef under creamy mushroom soup, crowned with crispy tater tots baked golden. A three-ingredient weeknight comfort casserole.

Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

A layered casserole of wild rice, poached chicken, green beans, and mushrooms in a sherry-Parmesan cream sauce topped with sliced almonds. Minnesota hot-dish at its best.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Minnesota-style hamburger hot dish with ground beef, egg noodles, American cheese, celery, and olives in a tomato-ketchup sauce. A one-pot comfort food classic that simmers in 30 minutes.

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.