Tuesday to Saturday
3:00 PM to Closing
11 AM to Closing
Wednesday to Sunday
11 AM to Closing
3:00 to 4:29 PM
2 for 1 Drinks
Schultz's Restaurant and Bar offers one of the largest menus and widest variety of choices available in the Great North Woods.
Italian Beef, Mushroom Swiss Burgers, Kurt's Special, the Triple Bypass, The Chairman's Special, Chicken Cordon Bleu, Mexican Chicken and The Monster Fish are just some of our sandwiches. Appetizers now include Homemade Quesadilla's and our unique Italian Tomato Tart. For Dinner we offer Stuffed Shrimp, Chicken Diane, Chili Cheese Burritos, Greek Chicken Salad and the best Barbequed Ribs in the area..
Don't Forget the nightly specials. Tuesday, we feature our ALL You Can Eat Italian Night. Wednesday buy a Full Rack, you get a Half Rack Dinner FREE. Thursday is BBQ Rib Double Header, buy a Full Rack, you get a Half Rack Dinner FREE. Friday is our famous TAX-FREE Friday Fish Fry. Schultz's pays the sales tax on all meals on Friday. Saturday we serve Slow Roasted Prime Rib and on Sunday it's $5.00 off our baby Back BBQ Ribs. Also on Sunday, from 11am to 3pm we serve All You Can Eat Baked, Fried and BBQ'd Chucken with Grandma Schultz's German Potato Salad and an endless bowl of Garden Salad. Check the MENU for more details. For any other needs just ask and we will do our best..
Schultz's Restaurant and Bar is located on the West side of the Chippewa Flowage. This beautiful location on Chief Lake offers a gorgeous view from the bar area as well as the dinning room. Schultz's is easy to reach by taking Highway B to NN South. Go 6.5 miles to Chief Lake Rd and follow the signs to Schultz's... a good place to be.
Featuring: All you can eat Spaghetti, Baked Mostoccioli, Homemade Lasagna, Cheese Ravioli and Cheese Tortellini.
|Kabsa (Arabic: كبسة kabsah) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish.||2013-10-23|
¼ cup Butter
3 lbs boneless, skinless Chicken Thighs
6 crushed Garlic Cloves (6 tsps. Pre-chopped Garlic)
¼ cup Tomato Paste
1 lb. fresh Tomatoes chopped
1 small bag Baby Carrots
2 whole Cloves
¼ tsp. Cumin
¼ tsp. Nutmeg
¼ tsp. Coriander
1 tsp. Salt
Black Pepper to taste
2 ½ Tbsps. Kabsa Spice (I got mine from Melissa and Mohammed. You can find recipes for it or find it in a Middle Eastern grocery store)
4 cups Water
1 tsp. Chicken Bouillon
2 ¼ cups Basmati Rice
¼ cup Golden Raisons
You need a large non-stick pan or Dutch Oven to hold everything. Spray the pan and add Butter and Onion. Sautee on medium heat until the onion softens. Add Chicken Thighs and brown each side, about 5-6 minutes a side. Reduce heat. Add Garlic, Tomato Paste, Chopped Tomatoes, Carrots, Cloves, Cumin, Nutmeg, Coriander, Salt, Pepper and Kabsa spice. Add Water and Chicken Bouillon, stir and bring to a boil. Reduce heat, cover and simmer 30 minutes. Add Rice, cover and simmer 35-40 minutes. Add Raisons in the last 10 minutes. Stir and serve on a large platter with Pita Bread or crusty French bread.
|Scott Schultz's Turkey Bowl Chili||2013-05-02|
Scott Schultz's Turkey Bowl Chili
2 #10 Cans Whole Peeled Tomatoes
In a large pot, add tomatoes. Crush them with your hands. Roast whole cumin seeds in 350 degree oven for 5-10 minutes until fragrant. Add cumin to pot. Cook bacon until crisp. Cool bacon, crumble and add to pot. Brown the beef, drain and add to pot. Mince the jalapenos and add to pot. Add brown sugar. Roughly chop onions and put in large frying pan. Add garlic to the frying pan and sauté until onions are soft and clear. Add cooked onion and garlic to pot. Chop green peppers and add to pot. Add chili powder, oregano and salt. Stir well and simmer on low heat for 3-4 hours stirring occasionally.