CLAIM JUMPER GARLIC CHEESE TOSST RECIPE

Claim Jumper Garlic Cheese Bread Recipe All trademarks are the property of the respective owner.

20 min 12 Servings Claim Jumper is a west coast icon; well known for its garlic cheese bread. You can even find this bread frozen and packaged at your local supermarket. If you don’t want to get the frozen version but a home cooked fresh batch it’s simple to recreate. The original version calls for Texas toast that’s incredible to bite down into however when you are cooking at home use any bread you like. All you have to do is mix a few ingredients and viola. Put it in the oven and that’s all their is to it. Check out the steps we provided below to recreate this garlicy goodness. Ingredients 1/2 cup butter 3/4 cup shredded Cheddar cheese 2 tablespoons grated Parmesan cheese 1/2 teaspoon garlic powder 1/4 teaspoon Worcestershire sauce 1/4 teaspoon salt Pinch ground black pepper Pinch paprika 12 slices Texas toast (thick-sliced white bread) Directions Preheat oven to 400 degrees F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until the cheese begins to brown and bubble. Cut each slice of Texas toast in half before serving, as they do in the restaurant. For the French bread, slice it as thick as you like. >FOR COMPLETE ARTICLE GO TO

CLAIM JUMPER MEATLOAF, you can make at home!

Use a perforated nesting meatloaf pan if you've got one so that the fat drains out into the pan below. If you don't have one, a large regular loaf pan will work fine.

YIELD8 5 people INGREDIENTS 2 teaspoons vegetable oil 1 green onion, minced 2 cloves garlic, minced 2 tablespoons minced green bell pepper 2 tablespoons grated carrot 2 eggs, beaten 1 cup milk 2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 1/2 pounds ground chuck 3/4 pound ground pork 1 cup breadcrumbs 1/2 cup all-purpose flour 1/4 cup ketchup plus an additional 1/4 cup ketchup (for top) PREPARATION 1. Preheat over to 350 degrees. 2. Saute green onion, garlic, green pepper and carrot in vegetable oil over medium heat for a couple minutes. 3. Combine beaten eggs with milk, salt, black pepper, garlic powder and onion powder in a medium bowl. 4. In a large bowl, mix breadcrumbs and flour into ground chuck and ground pork with your hands. Add egg and milk mixture, sauteed veggies, 1/4 cup ketchup and mix it up using your hands. 5. Press the mixture into a meatloaf pan or large loaf pan. Bake for 30 minutes, then spread 1/4 cup of ketchup over top of meatloaf and bake for 1 hour. Let sit for 5 minutes after removing from oven before serving. you can find complete article : https://www.epicurious.com/recipes/member/views/claim-jumper-meatloaf-50013820

monrovia claim jumper on huntington drive to be torn down to build new chick fil a and starbucks!

The old Claim Jumper restaurant at the corner of Huntington and Encino Avenue will start being torn down next week to prepare the way for a Chick-fil-A and Starbucks.

Upscale restaurant in Roseville's Fountains appears to have closed permanently

By Sonya Sorich – Digital Editor, Sacramento Business Journal Jun 26, 2020, 5:51pm EDT It appears McCormick & Schmick’s, an upscale restaurant chain known for its steaks and seafood, won't reopen its only Sacramento-area location. Exterior signs have been removed from the restaurant in Fountains at Roseville, and the location is no longer listed on the chain's website. Representatives from Houston-based Landry's Inc., the parent company of McCormick & Schmick’s, were not immediately able to comment on the Roseville restaurant. Yoncie Griswold, general manager for the Fountains, did not immediately respond to an email seeking comment. The 8,427-square-foot Roseville restaurant opened in 2009, the Business Journal previously reported. The location has 2 1/2 stars on Yelp, based on nearly 700 reviews. California restaurants took a hit when they had to close their dining rooms for months, due to statewide shelter-in-place orders issued in mid-March to slow the spread of Covid-19. Several restaurants across the Sacramento area have permanently closed due to the pandemic's financial impact. During the shelter-in-place orders, many restaurants adapted by offering curbside pickup and delivery. But the Covid-19 disruption was especially difficult for many fine dining restaurants, which generally don't focus on to-go meals. McCormick & Schmick’s previously had a Downtown Sacramento restaurant, which closed in 2013 and was replaced by Claim Jumper, another Landry's brand. complete article:

A recent review of claim jumpers restaurant in monrovia,ca;it just gets worse every day!

I will start posting the claim jumper reviews here several times a month,most reviews will be from YELP,THESE REVIEWS ARE NOT RECOMMENDED BY YELP,SO THEY ARE NOT LISTED ON YELPS MAIN PAGE!

************************************************************************************************************************************************************ It had been over a year since I had been to Claim Jumper when we decided to celebrate my seven year old son's birthday there. It was a big disappointment. Apparently, the restaurant has been purchased by a chain which has managed to work their accounting magic to make the visit anything but magical. ***************************************************************************************************************** First of all, they remodeled the place and now it is on par with every other bland restaurant chain in the world. It used to be meticulously decorated in old-west mining style. There were high booths, with beveled glass between the booths that gave a unique sense of privacy, which have now been replaced by regular old boring booths. Ceiling fans, once connected by old leather straps, have been replaced by grossly over-sized "paper lanterns". The huge bull head mounted in the reception area, along with the other mounts and virtually all other mining paraphernalia, has disappeared. The old Claim Jumper is gone, replaced by a cheap imitation. It has been stripped down to what I would now say is approaching a very nice Denny's that splurged on a fancy stone fireplace. ******************************************************************************************************** The food was not what it used to be. Portion sizes have been reduced. The quality is what you would expect in a chain restaurant that is struggling financially. The meal started with salads, all of which had the minimum amount of dressing possible to wet the lettuce. We had to ask for ketchup three times to get enough for my two kid's fries. Their macaroni and cheese was tasteless and the sauce was watery. My daughter's kids-ribs were over cooked and had hardly any meat. I had the porterhouse steak, which was quite good. But I had been wanting the prime-rib and hoped they served it on a Tuesday night, only to find out they no longer sell prime rib! At least I was lucky enough to win the lottery and get the only steak-knife at the table. My mom ordered the filet and lobster. I had a bite of the lobster and it was dry. My brother-in-law ordered a steak which was way over-cooked. For desert we ordered the famous 6-layer Motherload Cake. Well, it is no longer famous. It was once so rich, and the cake filled with so many chocolate chips, that you could hardly eat more than one layer. Now, it is just a mass-produced chocolate cake with a thick frosting. Oh,and since it was my son's seventh birthday, he got the free red-velvet cupcake with a candle. It speaks volumes when he doesn't finish a cupcake! ******************************************************************************** The one good point (which is why the restaurant gets two stars) is that the waiter was very good. I'm sure this was partly due to the fact that the place wasn't crowded at all (now I know why). The waiter made good eye contact and checked on us often, constantly keeping our drinks filled. Our food was brought by someone else who didn't know who got what. I don't think that would have ever happened at the "old" Claim Jumper. BTW, the kid's food was brought last and they were driving us nuts by the time their food arrived. To top it off, they messed up my daughter's order. ********************************************************************************************************************* At the end of dinner we got one additional surprise. A big sales pitch for "Landry's Select Club"... or something like that. You pay $25 now and then when you sign up online you get a $25 reward back. It is good at most Landry's chain restaurants. They also give a $25 discount on your birthday. You get one point for every dollar you spend and when you get 250 points you get another $25 reward. Well, besides the fact that it was incredibly annoying to get hit up for a glorified 10% discount/birthday club (Hello, Denny's!) at what we considered a nice restaurant, we decided that Claim Jumper, and any Landry's chain restaurant, probably wasn't going to be our first choice for future dining experiences. The offer felt like a last-ditch effort to squeeze a few more bucks out of patrons who won't be returning anytime soon. ******************************************************************* Overall, it was a big letdown and the end of an era of classic Claim Jumper dining. Metaphorically, you can say that someone finally "jumped the claim" and stole the gold. ************************************************************************************************************************************************************ FOR COMPLETE REVIEW GO TO:

http://www.yelp.com/not_recommended_reviews/claim-jumper-monrovia?not_recommended_start=10

Claim Jumper: The World's Unhealthiest Chain Restaurant.............................

It's a given that restaurant meals are high in calories, but Claim Jumper — the national Gold Rush-themed restaurant chain with 46 locations in eight states in the western U.S. — may very well be be the biggest transgressor when it comes to calorie overload. After much demand, the chain has finally released the nutritional information for the notoriously large, gravy-laden dishes it serves. Apparently, the reason anyone goes there is for the "value" and the ridiculous portions: doggy bags are expected. But the raw numbers are completely mind-boggling. Here's a look at the nutritional info of some of their signature dishes:

· Beef Back Ribs: 4,301 calories, 156 grams of saturated fat, and 7,623 mg of sodium. · Black Tie Chicken Pasta: 3,773 calories, 134 grams of fat, and 4,638 mg of sodium. · Citrus Chicken Salad (Charbroiled): 2,520 calories, 33 grams of saturated fat, and 1,776 mg of sodium. the complete article can be found @ ; http://www.eater.com/2010/4/20/6736805/claim-jumper-the-worlds-unhealthiest-chain-restaurant

HOW TO MAKE CLAIM JUMPER 3 CHEESE POTATO CAKES AT HOME!

3 Cheese Potato Cakes CHEESE POTATO CAKES Claim Jumper Copycat Recipe Salsa ranch: 1/2 cup sour cream 1/4 cup seeded and diced tomato (about 1/2 tomato) 2 tablespoons minced onion 1 tablespoon white vinegar 1 teaspoon fresh minced cilantro 1/2 teaspoon salt 1/4 teaspoon ground black pepper Pinch dried dill Potato Cakes: 4 medium red potatoes, with skin 1/4 cup shredded cheddar cheese 1/4 cup shredded monterey jack cheese 3 tablespoons shredded parmesan cheese 1 green onion, chopped 1/2 teaspoon minced cilantro 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper Breading: 2/3 cup unseasoned breadcrumbs 1/3 cup all-purpose flour 1/4 teaspoon dried dill 1 egg, beaten 1 cup milk 2 to 3 cups shortening or vegetable oil. Cook Potatoes: In a covered saucepan with a lid bring potatoes to a boil then simmer until done making sure not to over cook. About 20-25 minutes. Drain. In a bowl mash the potatoes (with skins) leaving small chunks of potato. Add the cheeses, green onion, cilantro and seasonings for the potato cakes and mix well. Make Patties: Combine breadcrumbs with flour and 1/2 teaspoon dill. In a separate bowl combine the beaten egg and milk. Shape potato mixture into patties using about 1/3 cup of the potato mixture for each patty. Place each potato patties into the breading mix, then egg and milk, and back into the breading. Be sure each patty is covered with breading mix. Put the competed patties on a plate and cover. Refridgerate for about 1 hour. Cook Patties: Heat the oil or shortening in skillet over medium heat until hot. Add the potato patties and fry for 2 to 4 minutes or lightly brown. Drain on paper towels. Serve with ranch salsa. Salsa ranch: Combine all of the ingredients for the salsa in a small bowl. Cover and refrigerate until ready to serve.