Chalkstone Mini Mart
Chalkstone Mini Mart Convenience store in Providence
920 Chalkstone Ave, Providence, RI 02908
Monday: 7AM-7PM | Tuesday: 7AM-7PM | Wednesday: 7AM-7PM | Thursday: 7AM-7PM | Friday: 7AM-7PM | Saturday: Closed | Sunday: Closed
America/New_York time zone
3.7 average rating from 3 reviews for Chalkstone Mini Mart
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Business Name: Chalkstone Mini Mart
Address: 920 Chalkstone Ave
Providence
Rhode Island
2908
United States
Providence
Rhode Island
2908
United States
Phone: +1 401-274-6100
Google ID: 0x89e445a5922d4b3d:0x91711d27469cad8b
Place ID: ChIJPUstkqVF5IkRi62cRicdcZE
Google Reviews ID: -7.96655E+18
Google CID: 1.04802E+19
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Recipes | Food Ingredient Nutrition | New | Spicy recipes | Stew Recipes | Vegetables and Vegetable Products
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Grilled Veggie Kabobs: Colorful and Flavorful Delight
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Homemade Sriracha Sauce – Spicy, Tangy, and Bursting with Flavor
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Classic Caesar Salad with Bacon
Print Recipe 🖨 Save Recipe PDF 📄 Ingredients: For the Salad: For the Dressing: For Garnish: For Serving: Instructions: 1. Preparing the Dressing: 2. Preparing the Salad: 3. Assembling the Salad: 4. Serving: 5. Storing: Tips: Enjoy this Classic Caesar Salad with Bacon, a satisfying and flavorful dish perfect for any meal!
Baked Artichoke Squares Recipe
Preheat oven to 350ºF. Spray a 13x9-inch baking pan with Crisco No Stick Cooking Spray; set aside.
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.
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.
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Baked Lemon Chicken with Roasted Vegetables recipe
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