CHINA BUFFET
CHINA BUFFET Restaurant in Jacksonville
9400 Atlantic Blvd #60, Jacksonville, FL 32225
Monday: 11AM-9:30PM | Tuesday: 11AM-9:30PM | Wednesday: 11AM-9:30PM | Thursday: 11AM-9:30PM | Friday: 11AM-10:30PM | Saturday: 11AM-10:30PM | Sunday: 11AM-9:30PM
America/New_York time zone
3.9 average rating from 1832 reviews for CHINA BUFFET
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Jacksonville
Florida
32225
United States
Others Nearby
Caribbean Latino Asian Food Market Grocery store in Jacksonville
10150 Beach Blvd, Jacksonville, FL 32246
Monday: 9AM-8:30PM | Tuesday: 9AM-8:30PM | Wednesday: 9AM-8:30PM | Thursday: 9AM-8:30PM | Friday: 9AM-8:30PM | Saturday: 9AM-8:30PM | Sunday: 9AM-8:30PM
America/New_York time zone
4.2 average rating from 160 reviews for Caribbean Latino Asian Food Market
Pork Piccata Perfection Recipes
Grilled Shrimp Skewers with Mixed Greens and Balsamic Glaze
Creamy Garlic Parmesan Mashed Potatoes, A Thanksgiving Side Dish to Savor
Quick Pork Skillet Wonder Recipes
Chicken Fajitas
Peppercorn-Crusted Steak with Vegetables and Peppercorn Sauce
Rustic Pork And Vegetable Soup Recipes
Baked Artichoke Squares Recipe
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
Codfish Balls Recipe
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.