EJ's Filipino Store
EJ’s Filipino Store Grocery store in Hopewell
224 S 15th Ave, Hopewell, VA 23860
Monday: Closed | Tuesday: 12-6PM | Wednesday: 12-6PM | Thursday: 12-6PM | Friday: 12-6PM | Saturday: 10AM-7PM | Sunday: 10AM-7PM
America/New_York time zone
4.5 average rating from 66 reviews for EJ’s Filipino Store
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Business Name: EJ's Filipino Store
Address: 224 S 15th Ave
Hopewell
Virginia
23860
United States
Hopewell
Virginia
23860
United States
Phone: +1 804-452-6713
Google ID: 0x89b1a9c1f78f7997:0x249483cf3b047b5f
Place ID: ChIJl3mP98GpsYkRX3sEO8-DlCQ
Google Reviews ID: 2.63588E+18
Google CID: 2.63588E+18
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Wash zucchini; trim ends. Cut in half crosswise; then cut each half into eight lengthwise strips.
Combine flour, salt and pepper in plastic bag. Shake a few strips at a time in flour mixture, dip in beaten egg, then shake in crumbs.
Fry in hot Butter Flavor Crisco about 4 to 5 minutes, turning once, until golden brown. Sprinkle with lemon juice if desired.
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Combine flour, salt and pepper in plastic bag. Shake a few strips at a time in flour mixture, dip in beaten egg, then shake in crumbs.
Fry in hot Butter Flavor Crisco about 4 to 5 minutes, turning once, until golden brown. Sprinkle with lemon juice if desired.
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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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Cheesy Fried Eggplant Recipe
Combine cornmeal, flour, cheese, salt and garlic powder on waxed paper.
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Heat Crisco to 365ºF in electric skillet or on medium-high heat in large skillet. Fry, a few slices at a time, 1 or 2 minutes on each side or until golden brown. Turn once. Drain on paper towels. Sprinkle with additional Parmesan cheese, if desired. Serve immediately.
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