3 Tablespoons Hoisin Sauce
3 Tablespoons Sherry
1/4 Cup Soy Sauce
1 Teaspoon Barbeque Sauce
2 Green Onions, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Minced Fresh Ginger Root
1 1/2 Pounds Flank Steak
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
Save by using Hunt's Original BBQ Sauce and Serve with Minute Rice.
1 Tablespoon Sesame Oil
1 Skinless, Boneless Chicken Breast
1/4 Cup Barbeque Sauce, Divided
1/2 Cup Marinara Sauce
1 (16 Ounce) Package Pre-Baked Pizza Crust
1 Cup Shredded Mozzarella Cheese
1/3 Cup Thinly Sliced Red Onion
2 Tablespoons Chopped Fresh Cilantro
Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks.
Preheat oven to 425 degrees F (220 degrees C).
In a small bowl, mix the remaining barbeque sauce and marinara sauce. Spread evenly over the pizza crust. Sprinkle with mozzarella cheese. Arrange cooked chicken chunks and red onion slices over the top.
Bake 15 minutes in the preheated oven, or until cheese is melted and bubbly. Remove from heat, sprinkle with cilantro, and let sit 10 minutes before slicing.
Save by using Heluva Good Shredded Cheese and Serve with Fresh Express Baby Blends.
1/2 Cup Brown Sugar, Firmly Packed
1/2 Cup Apple Juice
4 Tablespoons Vegetable Oil
1 Tablespoon Soy Sauce
1/2 Teaspoon Ground Ginger
Salt To Taste
Pepper To Taste
2 Teaspoons Cornstarch
1/2 Cup Water
6 Boneless Pork Chops
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
Save by using Mott's Apple Juice and Serve with Hanover Green Beans.
1 (16 Ounce) Package Lasagna Noodles
1 Pound Fresh Mushrooms, Sliced
3/4 Cup Chopped Green Bell Pepper
3/4 Cup Chopped Onion
3 Cloves Garlic, Minced
2 Tablespoons Vegetable Oil
2 (26 Ounce) Jars Pasta Sauce
1 Teaspoon Dried Basil
1 (15 Ounce) Container Part-Skim Ricotta Cheese
4 Cups Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Save by using Frigo Ricotta Cheese and 4C Grated Parmesan Cheese.
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