Taqueria El Molcajete
Taqueria El Molcajete Mexican restaurant in Belvidere
409 S State St, Belvidere, IL 61008
Monday: Closed | Tuesday: Closed | Wednesday: 9AM-9PM | Thursday: 9AM-9PM | Friday: 9AM-10PM | Saturday: 9AM-10PM | Sunday: 8AM-8PM
America/Chicago time zone
4.6 average rating from 1011 reviews for Taqueria El Molcajete
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Business Name: Taqueria El Molcajete
Address: 409 S State St
Belvidere
Illinois
61008
US
Belvidere
Illinois
61008
US
Phone: +1 815-544-8974
Price Range: $
Google ID: 0x8808b5bbe6b23c53:0xfddea63708a3a746
Place ID: ChIJUzyy5ru1CIgRRqejCDem3v0
Google Reviews ID: -1.53503E+17
Google CID: 1.82932E+19
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514 S State St, Belvidere, IL 61008
Monday: 9AM-8:30PM | Tuesday: 9AM-8:30PM | Wednesday: 9AM-8:30PM | Thursday: 9AM-8:30PM | Friday: 9AM-8:30PM | Saturday: 8AM-8:30PM | Sunday: 8AM-8:30PM
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106 S State St, Belvidere, IL 61008
Monday: 11AM-4:30PM | Tuesday: 11AM-4:30PM | Wednesday: 11AM-4:30PM | Thursday: 11AM-4:30PM | Friday: 11AM-4:30PM | Saturday: 11AM-4:30PM | Sunday: Closed
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138 N State St, Belvidere, IL 61008
Monday: 3-10PM | Tuesday: 3-10PM | Wednesday: 3-10PM | Thursday: 3-10PM | Friday: 3PM-12AM | Saturday: 3PM-12AM | Sunday: 3-9PM
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Bar & grill
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Place Description: Slick Nickels Bar & grill in Belvidere
1235 Logan Ave, Belvidere, IL 61008
Monday: 9AM-12AM | Tuesday: 9AM-12AM | Wednesday: 9AM-12AM | Thursday: 9AM-12AM | Friday: 9AM-2AM | Saturday: 8AM-2AM | Sunday: 8AM-12AM
America/Chicago time zone
4.4 average rating from 66 reviews for Slick Nickels
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Monday: 12PM-2AM | Tuesday: 12PM-2AM | Wednesday: 12PM-2AM | Thursday: 12PM-2AM | Friday: 12PM-2AM | Saturday: 12PM-2AM | Sunday: 12PM-2AM
America/Chicago time zone
3.9 average rating from 194 reviews for Backstop Bar & Grill
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Showing Places 1-6 of 11
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Print Recipe 🖨 Save Recipe PDF 📄 Kimchi pancakes, also known as Kimchi Jeon, are a popular Korean dish that combines the bold, tangy flavors of fermented kimchi with a crispy, golden-brown batter. This savory pancake is a fantastic way to use up extra kimchi, and it’s incredibly versatile. Whether served as an appetizer, snack, or side dish, kimchi pancakes are a quick and...
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Tangy Bbq Pulled Pork Recipes
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Spooky Fun with Ghostly Banana Pops!
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Print Recipe 🖨 Save Recipe PDF 📄 If you’re a fan of onions, then this recipe is about to become your new favorite comfort food! Combining the creamy, cheesy goodness of classic mac and cheese with the subtle bite of onions, this dish is a game-changer. Whether you’re making it for a cozy family dinner, a potluck, or just treating yourself, this onion-infused mac...
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Print Recipe 🖨 Save Recipe PDF 📄 Savory pork sausage rolls – because life is too short to eat bland and boring pastries. Our introduction sets the stage for the rest of the content, giving readers a brief overview to pique their interest. We need to avoid obvious transitional phrases and maintain a flow to delve into more specific details. We provide novel insights...
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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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Print Recipe 🖨 Save Recipe PDF 📄 Breakfast: the key to a day well-started! And what better way than with a hearty breakfast bake? Sizzle up some pork with fluffy scrambled eggs and you’ve got yourself a flavorful treat. You can customize your dish with different types of pork like ham, chorizo, or prosciutto. Plus, add a medley of veggies for a touch of...
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