International Bakery
International Bakery Bakery in Amityville
220 Broadway, Amityville, NY 11701
Monday: 7AM-6PM | Tuesday: 7AM-6PM | Wednesday: 7AM-6PM | Thursday: 7AM-6PM | Friday: 7AM-8PM | Saturday: 7AM-8PM | Sunday: 7AM-6PM
America/New_York time zone
average rating from reviews for International Bakery
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Business Name: International Bakery
Address: 220 Broadway
Amityville
New York
11701
US
Amityville
New York
11701
US
Phone: +1 631-608-1231
Google ID: 0x89e9d4fd8d90b5b5:0x3428120d3d0dae54
Place ID: ChIJtbWQjf3U6YkRVK4NPQ0SKDQ
Google CID: 3.75827E+18
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Monday: 6AM-8:30PM | Tuesday: 6AM-8:30PM | Wednesday: 6AM-8:30PM | Thursday: 6AM-8:30PM | Friday: 6AM-9PM | Saturday: 6AM-9PM | Sunday: 6:30AM-8PM
America/New_York time zone
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America/New_York time zone
4.7 average rating from 71 reviews for NZ~grei Cafe and Bakery
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Monday: 9AM-8PM | Tuesday: 9AM-8PM | Wednesday: 9AM-8PM | Thursday: 9AM-9PM | Friday: 9AM-10PM | Saturday: 9AM-10PM | Sunday: 9AM-8PM
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Category: Bakery, Cold cut store, Gourmet grocery store, Grocery store, Local, Meat processor, and Nut store
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Cut hash into 4 equal slices. Place hash slices on a broiler rack; brush tops with 1-1/2 teaspoons melted Crisco.
Broil 3 inches from heat for 5 minutes or until browned. Turn and spread tops thinly with a mixture of horseradish and mustard. Broil for 3 minutes.
Remove from broiler. Cut tomato into 4 equal slices. Place 1 tomato slice on each hash slice. Brush tomato slices with remaining 1-1/2 teaspoons melted Crisco. Sprinkle with salt, pepper, and cheese.
Broil for 1 to 2 minutes or until cheese is melted.
Broil 3 inches from heat for 5 minutes or until browned. Turn and spread tops thinly with a mixture of horseradish and mustard. Broil for 3 minutes.
Remove from broiler. Cut tomato into 4 equal slices. Place 1 tomato slice on each hash slice. Brush tomato slices with remaining 1-1/2 teaspoons melted Crisco. Sprinkle with salt, pepper, and cheese.
Broil for 1 to 2 minutes or until cheese is melted.
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Codfish Balls Recipe
Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
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.
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.
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Green Bean Casserole for Thanksgiving: From Scratch or Shortcut, You Decide!
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