1 (8 Ounce) Package Linguini Pasta
1/2 Pound Sweet Italian Sausage, Casings Removed
2 Red Bell Peppers, Chopped
1 Onion, Chopped
1 Clove Garlic, Minced
1 Cup White Wine
1/4 Cup Grated Parmesan Cheese
Cook pasta in a large pot of boiling salted water until al dente.
While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.
Save by using 4C Parmesan Cheese and Serve with Pillsbury Homestyle Biscuits.
1 Tablespoon Vegetable Oil
1 Onion, Chopped
4 Cloves Garlic, Minced
6 Cups Canned Kidney Beans, Drained
2 Cups Water
3 Tablespoons Chili Powder
2 Teaspoons Ground Cumin
4 Teaspoons Prepared Mustard
1 Pinch Cayenne Pepper, Or To Taste
3 Tablespoons Soy Sauce
4 Cups Cooked And Mashed Sweet Potatoes
12 (10 Inch) Flour Tortillas, Warmed
8 Ounces Shredded Cheddar Cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
Save by using Hanover Kidney Beans and Crystal Farms Shredded Cheese.
1/3 Cup Light Soy Sauce
1/4 Cup Sesame Oil
2 Tablespoons Worcestershire Sauce
1/8 Cup Packed Light Brown Sugar
3 Green Onions, Chopped
4 Cloves Garlic, Crushed
1 1/2 Tablespoons Asian Chile Paste
1 1/2 Teaspoons Pepper
1 (2 Pound) Fat-Trimmed Pork Tenderloin
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
Serve with Hanover Asparagus Spears and Betty Crocker Value Pack Potatoes.
30 Saltine Crackers
2 Tablespoons All-Purpose Flour
2 Tablespoons Dry Potato Flakes
1 Teaspoon Seasoned Salt
1/2 Teaspoon Ground Black Pepper
1 Egg
1/4 Cup Vegetable Oil
6 Skinless, Boneless Chicken Breast Halves
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Serve with Libby Vegetables and Pillsbury Crescent Rolls.
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