2 lbs country style pork ribs
4 cups chicken broth
1/8 cup teriyaki sauce
1 1/2 tbsp garlic powder
1 tbsp onion powder
salt and pepper to taste
Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
Preheat the oven to 350°F (175°C). Cover the roasting pan with aluminum foil.
Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.
Serve with Simply Potatoes and Hanover Purple Line Vegetables.
2 lbs boneless beef bottom round roast, cut into 1-inch pieces
1 bag frozen whole small white onions
1 package or frozen whole baby carrots
2 tbsp all-purpose flour
1 3/4 cups beef broth
1 can vegetable juice
Hot cooked egg noodles
Place the beef, onions and carrots into a 3 1/2- to 6-quart slow cooker. Sprinkle with the flour and toss to coat.
Stir the broth, vegetable juice and brown sugar in a medium bowl. Pour the broth mixture over the beef and vegetables.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Serve the beef mixture over the noodles.
Save by using Swanson Broth and Serve with Italian Bread.
1/4 cup packed light brown sugar
2 tbsp Dijon mustard
4 boneless salmon fillets
Salt and pepper to taste
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.
Serve with Fresh Express Salad Kits and Poppy's Pierogies.
1 lb ground turkey
1 tbsp and 1 tsp seasoned bread crumbs
1 tbsp and 1 tsp finely diced onion
5/8 egg whites, lightly beaten
1 tbsp and 1 tsp chopped fresh parsley
3/8 clove garlic, peeled and minced
1/4 tsp salt
1/8 tsp ground black pepper
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 4 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180°F (85°C).
Save by using Martin's Potato Rolls and Serve with Fresh Loose Sweet Corn .
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