King Street Cafe
King Street Cafe Sandwich shop in Alexandria
1018 King St, Alexandria, VA 22314
Monday: 8AM-4PM | Tuesday: 8AM-4PM | Wednesday: 8AM-4PM | Thursday: 8AM-4PM | Friday: 8AM-4PM | Saturday: 8AM-4PM | Sunday: Closed
America/New_York time zone
4.7 average rating from 133 reviews for King Street Cafe
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Business Name: King Street Cafe
Address: 1018 King St
Alexandria
Virginia
22314
United States
Alexandria
Virginia
22314
United States
Phone: +1 703-549-3717
Price Range: $
Google ID: 0x89b7b0ff53c2bb07:0x840886e3b9a3c14c
Place ID: ChIJB7vCU_-wt4kRTMGjueOGCIQ
Google Reviews ID: -8.93274E+18
Google CID: 9.514E+18
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Monday: Closed | Tuesday: Closed | Wednesday: Closed | Thursday: 11AM-8PM | Friday: 11AM-9PM | Saturday: 11AM-9PM | Sunday: 11AM-8PM
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Cafe
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Place Description: Woodstock Café Cafe in Alexandria
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Monday: 7AM-3PM | Tuesday: 7AM-3PM | Wednesday: 7AM-3PM | Thursday: 7AM-3PM | Friday: 7AM-3PM | Saturday: Closed | Sunday: Closed
America/New_York time zone
4.3 average rating from 26 reviews for Woodstock Café
Grocery store
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Place Description: Colonial Market Convenience Store Grocery store in Alexandria
1605 Commonwealth Ave, Alexandria, VA 22301
Monday: 7AM-9PM | Tuesday: 7AM-9PM | Wednesday: 7AM-9PM | Thursday: 7AM-9PM | Friday: 7AM-9PM | Saturday: 7AM-9PM | Sunday: 9AM-7PM
America/New_York time zone
2.8 average rating from 6 reviews for Colonial Market Convenience Store
Grocery store
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Place Description: Juana Supermarket Grocery store in Alexandria
5838 N Kings Hwy, Alexandria, VA 22303
Monday: 8AM-9PM | Tuesday: 8AM-9PM | Wednesday: 8AM-9PM | Thursday: 8AM-9PM | Friday: 8AM-9PM | Saturday: 8AM-9PM | Sunday: 8AM-9PM
America/New_York time zone
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Grocery store
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Place Description: Ethiopian Market Grocery Grocery store in Alexandria
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America/New_York time zone
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Grocery store
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America/New_York time zone
4 average rating from 185 reviews for El Paisa Grocery And Take – Out
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Showing Places 1-6 of 32
Chubby Chickers Recipe
Rinse chicken; pat dry. Cut each breast half into 4 pieces. Make slit in each piece to form pocket. Stuff about 1 tablespoon cheese into each pocket, pressing closed with fingers.
Spray 15 x 10-inch jelly roll pan with CRISCO Butter Flavor No-Stick Cooking Spray.
Place flour in medium bowl or on waxed paper. Combine eggs and water in small bowl. Beat well.
Place crushed chips in pie plate or on waxed paper. Dip chicken pieces in flour, then in egg mixture and then in chips, pressing to coat well. Place on jelly roll pan. Spray tops with cooking spray.
Bake for 12 to 15 minutes or until chicken is no longer pink in center. Do not overbake. Cool in pan on rack 5 minutes. Serve with warm pizza sauce for dipping.
Spray 15 x 10-inch jelly roll pan with CRISCO Butter Flavor No-Stick Cooking Spray.
Place flour in medium bowl or on waxed paper. Combine eggs and water in small bowl. Beat well.
Place crushed chips in pie plate or on waxed paper. Dip chicken pieces in flour, then in egg mixture and then in chips, pressing to coat well. Place on jelly roll pan. Spray tops with cooking spray.
Bake for 12 to 15 minutes or until chicken is no longer pink in center. Do not overbake. Cool in pan on rack 5 minutes. Serve with warm pizza sauce for dipping.
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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