El Quente Taqueria
El Quente Taqueria Mexican restaurant in Lodi
701 S Cherokee Ln, Lodi, CA 95240
Monday: 7:45AM-5PM | Tuesday: 7:45AM-5PM | Wednesday: 7:45AM-5PM | Thursday: 7:45AM-5PM | Friday: 6:45AM-5PM | Saturday: 6:30AM-5PM | Sunday: 7:45AM-5PM
America/Los_Angeles time zone
3.8 average rating from 20 reviews for El Quente Taqueria
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Business Name: El Quente Taqueria
Address: 701 S Cherokee Ln
Lodi
California
95240
US
Lodi
California
95240
US
Phone: +1 209-625-8810
Google ID: 0x809a9ff8c13f9a93:0x32eed71ee9a352f9
Place ID: ChIJk5o_wfifmoAR-VKj6R7X7jI
Google Reviews ID: 3.67011E+18
Google CID: 3.67011E+18
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Sunday: 8AM-8PM | Monday: 9AM-8PM | Tuesday: 9AM-8PM | Wednesday: 9AM-8PM | Thursday: 9AM-8PM | Friday: 9AM-8PM | Saturday: 8AM-8PM
America/Los_Angeles time zone
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550 S Cherokee Ln, Lodi, CA 95240
Monday: 10AM-9PM | Tuesday: 10AM-9PM | Wednesday: 10AM-9PM | Thursday: 10AM-9PM | Friday: 10AM-9PM | Saturday: 10AM-9PM | Sunday: 10AM-8PM
America/Los_Angeles time zone
4.5 average rating from 880 reviews for Las Islitas
Barbecue restaurant
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Place Description: Sunshine Hawaiian Bbq Barbecue restaurant in Lodi
480 S Cherokee Ln, Lodi, CA 95240
Monday: 11AM-9PM | Tuesday: 11AM-9PM | Wednesday: 11AM-9PM | Thursday: 11AM-9PM | Friday: 11AM-9PM | Saturday: 11AM-9PM | Sunday: 11AM-9PM
America/Los_Angeles time zone
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Grocery store
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Place Description: Lodi Halal Meat Grocery store in Lodi
450 S Cherokee Ln, Lodi, CA 95240
Monday: 9AM-9PM | Tuesday: 9AM-9PM | Wednesday: 9AM-9PM | Thursday: 9AM-9PM | Friday: 9AM-12PM,2:30-9PM | Saturday: 9AM-9PM | Sunday: 9AM-9PM
America/Los_Angeles time zone
4.5 average rating from 58 reviews for Lodi Halal Meat
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Place Description: East West Market & Grill Grocery store in Lodi
910 S Cherokee Ln, Lodi, CA 95240
Sunday: 9AM-7PM | Monday: 9AM-8PM | Tuesday: 9AM-8PM | Wednesday: 9AM-8PM | Thursday: 9AM-8PM | Friday: 9AM-1PM,3-8PM | Saturday: 9AM-8PM
America/Los_Angeles time zone
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Mediterranean restaurant
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910 S Cherokee Ln, Lodi, CA 95240
Monday: 10AM-8PM | Tuesday: 10AM-8PM | Wednesday: 10AM-8PM | Thursday: 10AM-8PM | Friday: 10AM-1PM,3-8PM | Saturday: 10AM-8PM | Sunday: 10AM-7PM
America/Los_Angeles time zone
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Category: Grill, Gyro restaurant, Kebab shop, Local, Mediterranean restaurant, Pakistani restaurant, and restaurants
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Food Ingredient Nutrition | Recipes | Soups, Sauces, and Gravies | Spices and Herbs | Spicy recipes | Vegetables and Vegetable Products
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The Perfect Homemade Rolls for Thanksgiving
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Homemade Mustard – Bold, Tangy, and Packed with Flavor
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Cheese Straws Recipe
Combine flour, pepper and salt in mixing bowl. Cut in shortening using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Add cheese.
Beat egg yolks with water. Add to flour mixture. Toss to combine until dough forms ball. Divide dough in half. Wrap each half in plastic wrap. Refrigerate at least 1 hour.
Heat oven to 375 F. Place sheets of foil on countertop for cooling cheese straws.
Spread 1 tablespoon of flour on large sheet of waxed paper. Cut into strips 1/2-inch wide. Twist strips. Transfer to ungreased baking sheet with large pancake turner. Place 1 inch apart on ungreased baking sheet. Roll out remaining dough.
Bake 1 baking sheet at a time at 375 F for 7 to 9 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cheese straws to foil to cool completely.
*Butter Flavor Crisco is artificially flavored.
Beat egg yolks with water. Add to flour mixture. Toss to combine until dough forms ball. Divide dough in half. Wrap each half in plastic wrap. Refrigerate at least 1 hour.
Heat oven to 375 F. Place sheets of foil on countertop for cooling cheese straws.
Spread 1 tablespoon of flour on large sheet of waxed paper. Cut into strips 1/2-inch wide. Twist strips. Transfer to ungreased baking sheet with large pancake turner. Place 1 inch apart on ungreased baking sheet. Roll out remaining dough.
Bake 1 baking sheet at a time at 375 F for 7 to 9 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cheese straws to foil to cool completely.
*Butter Flavor Crisco is artificially flavored.
Rainbow Pancakes: A Colorful Breakfast Adventure!
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Pork Tenderloin Tacos recipe
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Homemade Pizza Recipe
Print Recipe 🖨 Save Recipe PDF 📄 Pizza is a timeless classic that can be enjoyed in countless ways. Chefs will love this recipe for its flexibility, ease of preparation, and ability to cater to individual tastes. With this recipe, chefs can let their creativity run wild and experiment with various toppings and flavor combinations. Ingredients: Recipe Directions: Cooking tips: Serving and side suggestions:...
Savory Pork Breakfast Burritos Recipes
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Chili Con Queso With Baked Tortilla Chips Recipe
Heat Crisco Oil in 1-quart saucepan. Add onion. Cook over medium-high heat, stirring occasionally, until onion is tender. Add tomatoes, chilies and salt.
Stir to blend. Bring to a boil; reduce heat to medium-low. Cook about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and cream. Cook over low heat, stirring constantly, until cheese melts. Garnish with minced cilantro. Serve with Baked Tortilla Chips.
Baked Tortilla Chips
CRISCO No-Stick Cooking Spray
8 6-inch corn tortillas
Salt, to taste
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice each tortilla into 8 wedges; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned.
Stir to blend. Bring to a boil; reduce heat to medium-low. Cook about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and cream. Cook over low heat, stirring constantly, until cheese melts. Garnish with minced cilantro. Serve with Baked Tortilla Chips.
Baked Tortilla Chips
CRISCO No-Stick Cooking Spray
8 6-inch corn tortillas
Salt, to taste
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice each tortilla into 8 wedges; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned.
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Beef ‘N’ Kraut Appetizers Recipe
For meat filling, cook ground beef and onion in a skillet until meat is cooked and union is tender. Drain off excess fat; stir in remaining ingredients.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ºF for 15 to 18 minutes or until lightly browned.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ºF for 15 to 18 minutes or until lightly browned.
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