OLD IRONSIDES

ARMORED DIVISION

Monster Loaded Potatoes

Refreshing lemonades that are highly recommended.

Lemonades

Various breakfast options served from 7am to 11am.

Breakfast Items

Hot Dogs

Delicious burgers served with various toppings.

Burgers

Breaded wings available with a choice of plain and various sauces.

Wings

Delicious loaded baked potato with smoked BBQ rib tips.

Smoked BBQ Rib Tips Potato

HOT DAWG ONLY

Giant Angus Beef Hotdog On A Potato Bun, With Fries, And A Fountain Drink.

HOT DAWG COMBO

LARGE STRAWBERRY LEMONADE

SMALL PEACH LEMONADE

SMALL STRAWBERRY LEMONADE

SMALL WILD RASPBERRY LEMONADE

SMALL POMEGRANATE LEMONADE

SMALL KIWI LEMONADE

SMALL BLUE RASPBERRY LEMONADE

LARGE KIWI LEMONADE

SMALL MANGO LEMONADE

LARGE POMEGRANATE LEMONADE

LARGE MANGO LEMONADE

LARGE WILD RASPBERRY LEMONADE

LARGE PEACH LEMONADE

In a cocktail shaker, combine the dark rum, sweet vermouth, orange curaçao, and fresh lime juice.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass.

Strain

Garnish the cocktail with a lime wheel placed on the rim of the glass and a few mint leaves for added aroma.

Add Garnish

Dark rum

Sweet vermouth

Orange curaçao

Fresh lime juice

Lime wheel

Mint leaves

In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes until the peppers soften.

Cook the Base Ingredients

Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, approximately 7-10 minutes.

Brown the Beef

Once the beef is cooked, drain excess fat if necessary. Stir in chili powder, cumin, paprika, salt, black pepper, and red pepper flakes. Cook for an additional 2-3 minutes to allow the spices to meld with the meat.

Season the Meat

Remove the skillet from heat and stir in chopped fresh cilantro for added flavor.

Add Fresh Herbs

In a serving dish or individual bowls, layer the beef mixture. Top with shredded cheese, sour cream, and chopped green onions.

Assemble the Dish

Ground beef

Onion, finely chopped

Garlic, minced

Bell pepper, diced

Olive oil

Chili powder

Cumin

Paprika

Salt

Black pepper

Red pepper flakes

Fresh cilantro, chopped

Shredded cheese (cheddar or Monterey jack)

Sour cream

Green onions, chopped

Preheat your oven to 425°F (220°C). Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a paper towel.

Wash and Prepare Potatoes

Poke several holes in each potato with a fork. Rub the potatoes with olive oil, then sprinkle with salt and black pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.

Season and Bake

While the potatoes are baking, prepare your toppings. Chop the cooked bacon and slice the jalapeños. Shred the cheese if not using pre-shredded.

Prepare the Toppings

Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and use a fork to gently fluff the insides.

Load the Potatoes

Start with a generous layer of shredded cheddar cheese, followed by a layer of chopped bacon, jalapeños, and a dollop of sour cream. Finally, top with chopped green onions.

Add Toppings

Return the loaded potatoes to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Final Bake

Large russet potatoes

Cooked bacon, chopped

Shredded cheddar cheese

Chopped green onions

Jalapeños, sliced

Roll the lemons on a flat surface to soften them. Cut them in half and juice them using a citrus juicer or by hand, ensuring you remove any seeds.

Juicing the Lemons

In a saucepan, combine 1 cup of water and 1 cup of granulated sugar over medium heat. Stir until the sugar is completely dissolved. Remove from heat and let it cool.

Making the Syrup

In a large pitcher, combine the freshly squeezed lemon juice, the sugar syrup, and 3 cups of cold water. Stir well to combine.

Mixing the Lemonade

If using mint, gently bruise the fresh mint leaves to release their oils. Add them to the lemonade mixture and stir. Let it sit for at least 10 minutes to infuse the flavor.

Adding Mint

For a strawberry lemonade, slice the strawberries and add them to the pitcher. Gently stir to mix.

Adding Strawberries

If you prefer a ginger-infused lemonade, grate 1 tablespoon of ginger and add it to the pitcher. Stir well and allow it to steep for 5-10 minutes.

Adding Ginger

Refrigerate the lemonade for at least 30 minutes before serving. Serve over ice and garnish with lemon slices or additional mint leaves, if desired.

Chill and Serve

Fresh Lemons

Granulated Sugar

Water

Fresh Mint Leaves

Strawberries

Ginger

In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk to combine.

Prepare the Batter

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay.

Add Wet Ingredients

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown. Repeat with remaining batter.

Cook the Pancakes

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.

Whisk the Eggs

Heat a non-stick skillet over medium-low heat and add butter. Once melted, pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula, folding the eggs until they are softly scrambled. Remove from heat when they are still slightly runny.

Cook the Eggs

Wash the strawberries and blueberries. Slice the banana into rounds.

Prepare the Fruit

In a mixing bowl, combine the strawberries, blueberries, and sliced banana. Drizzle with honey and lemon juice. Toss gently to combine and serve immediately.

Combine and Toss

All-purpose flour

Baking powder

Sugar

Milk

Butter

Vanilla extract

Eggs

Blueberries

Banana

Honey

Lemon juice

Place the hot dog sausages in a pot of boiling water or on a grill. Cook for about 5-7 minutes until heated through. If grilling, turn occasionally for even cooking.

Cook Hot Dogs

While the hot dogs are cooking, lightly toast the hot dog buns on the grill or in a toaster for about 1-2 minutes until they are warm and slightly crispy.

Prepare Buns

Once the hot dogs are cooked, place each sausage into a toasted bun. Ensure the sausage is secure and fits snugly in the bun.

Assemble the Hot Dogs

Top each hot dog with your choice of yellow mustard, ketchup, chopped onions, relish, shredded cheese, and sauerkraut, according to your preference.

Hot dog sausages

Hot dog buns

Yellow mustard

Ketchup

Chopped onions

Relish

Shredded cheese

Sauerkraut

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix until all ingredients are well incorporated.

Mix Ingredients

Divide the meat mixture into 4 equal portions and shape each portion into a patty about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Form Patties

Preheat your grill or skillet over medium-high heat.

Preheat Grill or Skillet

Place the patties on the grill or skillet and cook for about 4-5 minutes on one side. Flip the patties and cook for an additional 3-4 minutes for medium-rare, or longer for desired doneness.

Cook Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Add Cheese

Slice the tomato and set aside. Wash and dry the lettuce leaves.

Prepare Toppings

If desired, lightly toast the burger buns on the grill or in a toaster.

Toast Buns

On the bottom half of each bun, place a lettuce leaf, a cooked patty with melted cheese, a slice of tomato, pickles, and condiments such as ketchup and mustard. Top with the other half of the bun.

Build the Burger

Ground Beef

Black Pepper

Garlic Powder

Onion Powder

Burger Buns

Lettuce Leaves

Tomato

Cheddar Cheese

Pickles

Mustard

Rinse and pat dry the chicken wings with paper towels. Place them in a large bowl.

Prepare the Chicken Wings

In a separate bowl, combine all-purpose flour, salt, black pepper, garlic powder, and onion powder. Mix well and then sprinkle over the chicken wings. Toss to coat evenly.

Season the Wings

In another bowl, whisk together the eggs and milk until fully combined.

Prepare the Egg Mixture

Dip each seasoned wing into the egg mixture, allowing excess to drip off before transferring to a plate.

Dip the Wings

Roll each wing in the bread crumbs until fully coated. Place the coated wings on a baking sheet lined with parchment paper.

Coat with Bread Crumbs

Preheat the Oven

Bake the wings in the preheated oven for about 40-45 minutes, flipping halfway through, until golden and crispy.

Bake the Wings

In a small saucepan, melt the butter over low heat. Once melted, add the hot sauce, honey, soy sauce, garlic powder, and cayenne pepper. Stir well to combine and heat through.

Prepare the Hot Sauce

If you prefer BBQ sauce, simply warm the BBQ sauce in a saucepan over medium heat until heated through.

BBQ Sauce Option

Once the wings are cooked, place them in a large bowl and toss with the hot sauce mixture or BBQ sauce until evenly coated.

Toss Wings in Sauce

Serve the wings immediately with celery sticks and your choice of dipping sauce.

Old Ironsides

Armored Division

Monster Loaded Potatoes

Lemonades

Breakfast Items

Hot Dogs

Burgers

Wings

Smoked Bbq Rib Tips Potato

Hot Dawg Only

Hot Dawg Combo

Large Strawberry Lemonade

Small Peach Lemonade

Small Strawberry Lemonade

Small Wild Raspberry Lemonade

Small Pomegranate Lemonade

Small Kiwi Lemonade

Small Blue Raspberry Lemonade

Large Kiwi Lemonade

Small Mango Lemonade

Large Pomegranate Lemonade

Large Mango Lemonade

Large Wild Raspberry Lemonade

Large Peach Lemonade