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Restaurant Profiles

A la Carte Catering
Adrian's Tavern
Boca Chica Restaurante
Buona Sera
Cafe Twenty Eight
Champions Sports Bar & Grill
Country View Estate B & B
D. Fong's Chinese Cusine
Dangerfield's
Girvan Grille
Hell's Kitchen
Jensen's Wine & Dine
Joe Sensers Sports Grill
Joe Sensers Sports Grill & Bar Eagan
Joe Sensers Sports Grill & Bar Roseville
Key's Bar & Grill - Foshay
Key's Cafe - Downtown St. Paul
Kip's Irish Pub
La Casita Mexican Restaurant Columbia Heights
La Casita Mexican Restaurant Roseville
La Fonda de los Lobos Restaurant
Lightly Epicurean Caterers & Deli
Lone Spur Grill & Bar
Los Andes Restaurante
Lotus Restaurant
Luci Ancora
Luna Rossa Trattoria
Mansetti's Pizza & Pasta
Maria's Cafe
Mediterranean Cruise Cafe
O.K. Corral
Ol'Mexico Restaurante
Ole Piper - Rosemount
Park Tavern
Q. Cumbers Buffet
Ristorante Luci
Sunsets of Woodbury
Sunsets on Wayzata Bay
The Original Pancake House-Eden Prairie
The Original Pancake House-Edina
The Riverview Cafe
The Riverview Wine Bar
Ursula's Wine Bar and
W.A. Frost & Company


Mesquite Cornbread


 Ingredients  

 3/4 cup  Yellow Corn Meal
 3/4 cup  Whole Wheat Flour
 1/2 cup  Mesquite Meal
 1 teaspoon   Salt
 1/2 ea  Hot Jalapeno
 1/4 ea  Spanish Onion, Medium, Diced
 1 teaspoon  Ground Cumin
 1 teaspoon  Chile Powder
 2 ea   Eggs, Large
 1 cup  Milk
 1/4 cup   Olive Oil, Extra Virgin
 2 teaspoons   Baking Powder

    
Directions

Pre-heat oven to 400o F.

Combine all dry ingredients and mix well. In a separate bowl mix together all liquid ingredients then mix into the dry slowly until completely mixed.

Place into round cake pan,  9" iron skillet, or muffin pans and bake about 20 minutes.

Mesquite Meal is available at Cocina de Vega.com