1 Cup Mayonnaise
2 Cloves Garlic, Minced
1 Tablespoon Olive Oil
1 Pound Beef Round Steak, Cut Into Thin Strips
2 Green Bell Peppers, Cut Into 1/4 Inch Strips
2 Onions, Sliced Into Rings
Salt And Pepper To Taste
4 Hoagie Rolls, Split Lengthwise And Toasted
1 (8 Ounce) Package Shredded Mozzarella Cheese
1 Teaspoon Dried Oregano
In a small bowl, combine mayonnaise and minced garlic. Cover and refrigerate. Preheat oven to 500°F (260°C).
Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion. Season with salt and pepper. Saute until vegetables are tender. Remove from heat.
Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese and sprinkle with oregano. Place sandwiches on a baking pan.
Heat sandwiches in preheated oven until cheese is melted or slightly browned.
Save by using Crystal Farms Shredded Mozzarella Cheese and Serve with Martin's Kettle Cooked Potato Chips.
4 Skinless, Boneless Chicken Breast Halves
Salt And Pepper To Taste
1 (15 Ounce) Container Ricotta Cheese
1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Drained
1 Clove Garlic, Minced
2 Eggs, Beaten
1 (8 Ounce) Package Shredded Mozzarella Cheese, Divided
1 (14 Ounce) Jar Classico Tomato And Basil Sauce
Preheat oven to 350°F (175°C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing. Set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture. Secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350°F (175°C) for 45 to 60 minutes or until chicken is cooked through and juices run clear.
Save by using Maggio Ricotta Cheese and Serve with New York Garlic Knots.
2 Tablespoons Vegetable Oil
4 (8 Ounce) Bone-In Pork Chops
Salt And Pepper To Taste
1/4 Cup Butter
3/4 Cup Sliced Shallots
1 1/2 Cups Fresh Black Cherries, Pitted And Halved
2 Tablespoons Red Wine
1/4 Cup Beef Broth
1/4 Teaspoon Dried Rosemary Leaves, Crumbled
Preheat oven to 350°F (175°C). Line a baking sheet with aluminum foil.
Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center and register 160°F (71°C) on a kitchen thermometer, about 20 minutes.
While the pork chops are baking, melt the butter in the same skillet over medium heat and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth and bring to a simmer. Season with rosemary and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.
Save by using Crystal Farms Butter and Serve with Libby's Vegetables.
2 Tablespoons Olive Oil
2 Cloves Garlic, Minced
1 (28 Ounce) Can Whole Peeled Tomatoes
1/2 Cup Chopped Fresh Basil
Salt And Pepper To Taste
1/4 Cup Vodka
1 Pound Penne Pasta
1 Pint Heavy Cream
In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.
Save by using Barilla Pasta and Serve with Fresh Express Salad Blends.
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