1 Pound Ground Beef
1/2 Cup Ketchup
1/2 Cup Bread Crumbs
1 Teaspoon Onion Powder
1/2 Teaspoon Steak Seasoning, Or To Taste
Salt To Taste
Pepper To Taste
2 Teaspoons Vegetable Oil
1 Large Onion, Cut Into Chunks
1 Cup Ketchup
1/2 Cup Water, Or As Needed
In a medium bowl, mix together the ground beef, 1/2 cup ketchup, bread crumbs, onion powder, steak seasoning, salt, and pepper. Form into small fat hamburger patties, or meatballs.
Heat oil in a large heavy skillet over medium-high heat. Place the patties in the skillet, and cook until browned on both sides. Remove patties to a plate, and drain grease from the skillet.
In the same pan, slowly stir together the remaining ketchup and water if the mixture seems thin, add a bit more ketchup, or if it is thick, add more water. Add the onion, and bring to a boil. Reduce heat to medium-low. Return the patties to the pan, cover, and simmer for 30 minutes. Stir after the 30 minutes, and if the gravy is still thin, continue simmering with the lid off until gravy thickens.
Save by using Wesson Oil and Serve with Hanover Value Pack Frozen Vegetables.
1/2 Teaspoon Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
3 Large Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Pieces
2 Eggs, Slightly Beaten
1 Cup Italian Seasoned Bread Crumbs
1/2 Cup Sugar
1/2 Cup Lemon Juice
1 1/2 Teaspoons Curry Powder
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, and then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
Bake in preheated oven for 15 minutes, turning once.
In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
Save by using Fresh Split Chicken Breasts and Serve with Hanover Cut Green Beans.
1 (1 Pound) Loaf Fresh Italian Bread
1/3 Cup Olive Oil
1/3 Cup Grated Parmesan Cheese
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
8 Oil-Cured Black Olives, Pitted And Chopped
8 Pitted Green Olives, Chopped
1/4 Pound Thinly Sliced Salami
1/4 Pound Thinly Sliced Ham
1/2 Pound Provolone Cheese, Sliced
1/4 Pound Mozzarella Cheese, Sliced
Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.
Save by using Krakus Imported Ham and Serve with Cape Cod Potato Chips.
1 Pound Cheese Ravioli
3 Tablespoons Olive Oil
1 Small Onion, Diced
1 Green Bell Pepper, Thinly Sliced
1/2 Red Bell Pepper, Thinly Sliced
1/2 Yellow Bell Pepper, Thinly Sliced
2 Cups Chicken Broth, Divided
1/4 Teaspoon Crushed Red Pepper Flakes
Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Save by using Fresh Green Peppers and Serve with Fresh Sweet Corn.
Prices Valid July 29th to August 4th
Thank you for shopping at Boyers!
We hope you enjoy these recipes and continue to visit your local boyers and boyersfood.com!