BARBECUED
SHRIMP SEASONING
(River Road)
Melt
2 sticks unsalted butter or margarine with 3 Tbsp. Worcestershire
sauce. In a shallow baking dish, combine butter, Barbecued
Shrimp Seasoning and 2-3 lbs. unpeeled, deheaded shrimp. Place
in a 350* oven for 20 min. or until shrimp are just pink.
Serve with rice and French bread.
BLACKENED
SEASONING
(River Road)
Heat
cast iron skillet until extremely hot (minimum 10 min.). In
a separate pan, melt 2 Tbsp. butter per 8 oz. Filet. Dip filets
in butter, and then coat both sides with Blackened Seasoning.
Cook each side until it appears to be charred (1 ½
- 2 min.).
Black
Bean Ole':
Our Aunt
Bev Loves her black beans. She suggests 1 lb. Black Beans,
1-14 oz. can whole tomatoes, 8 Tbls. Bolner’s Fiesta
Brand® Black Bean Ole' Seasoning, 1 1/2 quarts
water, and 1 lb. ham chunks or sausage. Rinse beans and cover
with water and tomatoes. Cover and bring to a boil. Reduce
heat and simmer 2-3 hours or until tender adding hot water
when needed. Add 8 tablespoons Bolner’s Fiesta Brand®
Black Bean Ole' Seasoning, ham or sausage if you desire it
and simmer another 30 minutes. Garnish with sour cream, pico-de-gallo
and Monterey Jack Cheese. Black Bean Ole' may be prepared
ahead and frozen. Serve as an entree or as a side dish with
Fajitas, Mexican Rice or puree for chalups, crispy tacos or
Mexican style layer dip.
Breakfast
Sausage:
Thoroughly
mix 2 tablespoons Bolner’s Fiesta Brand®
Pan Sausage Seasoning with 1 lb. ground turkey, pork, beef
or game. Form patties and fry. Use as a main or side dish,
or fry, crumble and scramble with eggs. Sausage freezes well.
Sausage makes delicious barbecue. Always use good food handling
practices when preparing sausage. The contents of this jar
seasons 10 lbs. of meat.
Brisket
1. Slightly
dampen Brisket and rub thoroughly on all sides with generous
amount of
seasoning.
2. Refrigerate Brisket overnight for full flavor development
and tenderization.
3. Bake covered in oven for 6 hours at 225 degrees or barbecue
over low fire 8-12 hours
until tender.
Note: This seasoning can be used on any kind of meat, poultry
or fish.
Cajun-All
Bolner's
Fiesta Brand® Cajun-All Seasoning is a tangy
blend containing fiery red peppers, herbs and garlic. Cajun-All
can be used in all your favorite Cajun and Creole cooking.
Sprinkle liberally in soups, sauces, stews and gravies. Rub
on meats and chicken for delicious barbecue. Mix with flour
and corn meal for a tasty batter on all fried seafood and
chicken.
CAJUN
BREAD TOPPING
(River Road)
DIRECTIONS:
Melt unsalted butter or margarine and spread evenly over bread.
Sprinkle Cajun Bread Topping lightly and top with grated Parmesan
cheese. (Optional: sprinkle chopped chives or parsley over
cheese). Heat at 325* until crisp. Also delicious on vegetables
and popcorn.
Carne
Guisada
2 lb.
Carne Guisada Meat (1/2 inch cubes beef and/or pork)
2 tablespoons oil
Water
5 tablespoons (or to taste) Bolner's Fiesta Brand®
Carne Guisada Seasoning
Brown
the meat in 2 tablespoons of oil. Add 2 cups of water and
SIMMER the stew covered at a low heat until the meat is tender.
Add water as needed. Mix 5 tablespoons of the seasoning with
3/4 cup of water and add to the stew. SIMMER about 15 minutes
until the gravy is of the desired thickness. Serve on hot
tortillas!! (Makes about 12 tacos)
Charred
Meat and Fish Recipe
1. Brush
both sides of a fish or meat fillet with melted butter.
2. Sprinkle both sides of the fillet with a generous amount
of seasoning.
3. Heat a heavy skillet (cast iron works best) until extremely
hot (at least ten minutes on high heat). Place fillet in pan
and spoon on 1 teaspoon melted butter. Cook meat for 2 minutes.
Turn over, spoon on 1 more teaspoon melted butter and cook
two more minutes. (This is a very smoky cooking process).
4. Enjoy!
Try Fiesta
Southern Delight Cajun Red Fish & Meat Seasoning on all
steak and seafood prepared in this manner.
CHICKEN
FETTUCCINE SEASONING
(River Road)
DIRECTIONS:
Melt 1 stick of butter in a large skillet. Add 2 lbs. boneless
chicken breast (cut into chunks) and sauté until heated
thoroughly. Add 1 cup half and half or heavy cream, 1 package
River Road Chicken Fettuccine Seasoning, ½ cup chopped
green onions, and 1 Tbsp. lemon juice. Cook covered until
mixture thickens and serve over fettuccine.
Chicken
Rub
Sprinkle
Bolner's Fiesta Brand® Chicken Rub 30 minutes
prior to cooking or refrigerate up to 24 hours for maximum
flavor development. Cook over a hot charcoal fire until done
(internal temperature of 170 degrees F). Flavor hint: Chicken
can be baked or roasted in a hot oven. Chicken can be rolled
in flour and deep fried.
The
Award Winning Bolner Family Deluxe Chili
(Made with Chili Pods or Chili Powder)
1 tablespoon
of oil
2 lbs. chili meat
4 cloves Fiesta Fresh Garlic
15 oz. can tomato sauce
1 quart chicken or beef broth
5 tablespoons oil
4 tablespoons flour
6-8 Fiesta Ancho Chili Pods,
-or-
4 tablespoons Bolner’s Fiesta Brand® “No
Salt” Fancy Light Chili Powder
1/2 teaspoon Fiesta Whole or Ground Comino
1/2 teaspoon Fiesta Ground Black Pepper
1/2 teaspoon MSG (optional)
1/2 teaspoon salt, or to taste (optional)
IF USING
PODS: Remove the stems and seeds from the pods, simmer in
hot water until the skin loosens, and put through a sieve
to remove the skins. Reserve the chili pulp.
Peel
and chop the garlic.
SLOWLY
brown, the meat and the garlic in 1 tablespoon oil. Add the
tomato sauce, the broth, (and the MSG and salt - if desired).
SIMMER one hour. Add the reserved chili pulp to the chili
meat. Heat the 5 tablespoons of oil in a saucepan, over medium-low
heat.
Fry the
flour, pepper, comino, and if using chili powder instead of
whole chilies for 5 minutes, and add this roux to the meat.
SIMMER over low heat for 1/2 hour. Serve in bowls with hot
tortillas. Chili is always better the next day.
Chili
De Arbol Salsa
(Chili
de Arbol peppers are spicy Mexican peppers which grow on tree-like
bushes)
3 or
4 Fiesta Brand Chili de Arbol Peppers
1 clove Bolner's Fiesta Brand® Fresh Garlic
1 14 -1/2 oz. can Whole Tomatoes (drained and chopped)
1/2 tsp. Fiesta Brand Dehydrated Cilantro (optional)
Directions:
Grind garlic and arbols in a food processor or mocajete. Add
tomatoes and cilantro and blend. Use salsa as a dip - it goes
great with chips! You can also use it on barbecue or on your
favorite dish.
Chipotle
Salsa
1 or
2 Bolner's Fiesta Brand ®Chipotle Peppers
1 clove Bolner's Fiesta Brand® Fresh Garlic
1 14-1/2 oz. can of Whole Tomatoes (drained and chopped)
1/2 tsp. Bolner's Fiesta Brand® Dehydrated
Cilantro (optional)
Directions:
Grind garlic and chipotle in a food processor or mocajete.
Add tomatoes and cilantro
and blend. Use salsa as a dip - it goes great with corn chips!
You can also use it on barbecue or
on your favorite dish. The deep smoky flavor adds great taste
to any dish!
Chorizo
2 lbs.
ground pork or beef
10 tablespoons (2 1/2 oz.) Bolner's Fiesta Brand®
Chorizo Mix
3 oz. vinegar
Salt (optional)
Mix all
of the ingredients together and refrigerate. The sausage will
develop a better flavor
if the ingredients are mixed together the day before cooking.
This sausage freezes well.
Chorizo
con Huevos
Over
medium heat, fry 1 lb. of chorizo, breaking it into fine pieces.
When the sausage is done, add 8 beaten eggs. Stirring constantly,
cook the egg and sausage mixture until just done. Serve on
hot flour tortillas.
COUCH
POTATO DIP MIX
(River Road)
DIRECTIONS:
Thaw and squeeze 10 oz. Package chopped spinach until dry.
Combine spinach, 1 ½ cups non-fat yogurt, 1 cup low
calorie mayonnaise, and 1 package Couch Potato Dip Mix. Blend
well. Cover and refrigerate for 2 hours. Stir before serving
with vegetables or chips. You may substitute ½ cups
sour cream and 1 cup real mayonnaise, and follow the other
directions.
Cure
Salt
Use 4oz
for 100 lbs of sausage or jerky.
Use 2 teaspoons for 10 lbs of meat.
Quick
Chili Mix
For Delicious
Chili, ready in a jiffy!
1 lb.
Ground Beef
1 tablespoon oil
1 cup water
4 tablespoons Bolner's Fiesta Brand® Quick
Chili Mix
Brown
the meat in the oil. Add the water and Chili Mix. Bring the
chili to a boil, then lower heat and simmer 15 minutes. For
a zesty treat, sprinkle Bolner's Fiesta Brand®
Quick Chili Mix on deviled eggs,
sandwiches, potato salad and pinto beans.
Crab
and Shrimp Boil
1.
Put one third of the seasoning in the bag and simmer in two
quarts of boiling water for 10 minutes. If you desire, add
one tablespoon of salt (or to your taste).
2. Add 2 pounds of crab or shrimp and bring to a boil.
3. Cook shrimp for 3 minutes, crab for 15 minutes.
4. Drain, cool and enjoy!!
5. Empty bag, rinse and reserve for re-use.
Creole
Recipe:
3 oz.
vegetable oil
3 oz. flour
4 oz. butter
1 onion (finely chopped)
1 bell pepper (finely chopped)
1 pod garlic (finely chopped)
1 28 oz. can whole tomatoes (diced with juice)
3 cups chicken or seafood stock
3 lb. seafood (fish, shrimp, crab meat, scallops, etc.)
2 tablespoons BOLNERS FIESTA BRAND® CREOLE
SEASONING
1.
Make a roux with the oil and flour and set aside.
2. Fry the vegetables in the butter until the onions
begin to get clear.
3. Add the tomatoes, stock, roux and seasoning and bring
to a boil.
4. Add the seafood and SIMMER 15 minutes.
5. Serve over steamed rice with hot French bread.
Makes 12-6 oz. servings. For delicious batter for frying seafood,
mix BOLNER’S FIESTA BRAND® CREOLE SEASONING
half and half with flour or cornmeal.
CREOLE
POT ROAST SEASONING
(River Road)
DIRECTIONS:
Lightly flour and brown 3-5 lbs. roast. Drain cooking oil,
add contents of this package, 2 cups water, and 2 tbsp. Tomato
paste or 1 small can tomato sauce (optional: ¼ cup
wine). Bring to boil, cover, reduce heat, and cook until tender.
Also makes wonderful New Orleans Grillades substituting 1-2
lbs. round steak for roast or a delicious New Orleans style
stew using 2-3 lbs. stew meat.
CREOLE
SEASONING
(River Road)
CREOLE
SAUCE
3 T.
River Road Creole Seasoning ¾ c. Chopped bell pepper
4 T. Butter 1 ½ t. Minced garlic
1 c. Tomatoes, peeled and chopped 1 c. canned tomato sauce
¾ c. chopped onion 1 t. Sugar
¾ c. Chopped celery ½ t. Tabasco
1 ½ c. Chicken stock or bouillon
Melt
butter in large pan over medium heat. Add tomatoes, onions,
celery, and bell pepper. Add garlic and this package, stir
thoroughly. Sauté until onions are transparent. Stir
in stock, tomato sauce, sugar, and Tabasco. Bring to boil.
Reduce heat; simmer about 20 minutes, stirring occasionally.
Serve over jambalaya, baked chicken, omelets, Creole meatballs,
or use with your favorite recipe.
DEMON
DIP MIX
(River
Road)
DIRECTIONS:
Reserve the liquid from one 16 oz. Can of whole tomatoes.
Chop the tomatoes. Mix the contents of this package, the reserved
liquid and the chopped tomatoes and chill. Serve with corn
chips or vegetables.
DIRTY
RICE SEASONING
(River Road)
DIRECTIONS:
Use 1 lb. of meat, all of one kind or a combination of ground
beef ground pork, chicken livers and gizzards (gizzards should
be boiled to tenderize). Brown meat and drain. Add 2 cups
water and 1 tbsp. Butter or margarine. Bring to a boil. Add
Dirty Rice Seasoning to a cup of uncooked rice. Cover and
reduce heat to simmer. Stir occasionally. Cook 20-25 minutes
until liquid is absorbed. Makes excellent stuffing for fowl
or vegetables such as bell peppers or zucchini.
Enchiladas
1/4 cup
plus 2 TBSP oil
1/2 cup Bolner's Fiesta Brand® Enchilada Seasoning
2 1/2 cup water
12 corn tortillas
1/3 lb. grated yellow cheese
1/3 lb. grated Monterey Jack cheese
1/4 cup fresh minced onion
1/2 cup oil for warming tortillas
Heat
1/4 cup plus 2 TBS. oil in a skillet over medium heat. Add
the Enchilada Seasoning and cook, stirring constantly, until
the color begins to darken (1-2 minutes). Add the water, bring
the sauce to a boil, lower the heat and simmer until it thickens
(about 5 minutes). Heat the 1/2 cup oil in a small frying
pan and dip a tortilla in the hot oil for 15 seconds to soften
it. Drain. Fill the tortilla with grated cheese, one tablespoon
of sauce and roll it up . Garnish with more grated cheese,
sauce and chopped onion. Arrange in a baking dish or as individual
servings. Heat in an oven or in a microwave until the cheese
is melted. Makes 12 enchiladas. NOTE: These enchiladas freeze
very well, but require additional sauce upon reheating.
ETOUFFEE
SEASONING
(River
Road)
DIRECTIONS: Melt 1
stick of butter in a large skillet. Add 1 lb. Peeled deveined shrimp (approx.
3 lbs. unpeeled shrimp) OR 1 lb. thawed crawfish tails. Sauté until
heated thoroughly; add 1 cup water, 1 package River Road Etouffee Seasoning,
½ cup chopped green onions, and 1 tbsp. Lemon juice. Cook covered
until mixture thickens slightly and serve over rice or pasta. (Optional
ingredient: 1 tbsp. Brandy)
Fajita
Tacos Al Carbon (Charcoal-grilled fajitas & flour tortillas)
1. Sprinkle
fajitas (skirt, flank, thin sirloin, etc.) generously with
Fajita Seasoning.
2. Let fajitas stand 30 minutes for flavor development and
tenderization (maximum tenderizing occurs when left refrigerated
overnight, covered overnight.
3. Sear the fajitas quickly over a hot grill or charcoal fire
to seal in the juices, then allow to cook until just done.
4. Slice the meat across the grain. Place on hot flour tortillas.
Garnish with guacamole, cheese and picante sauce.
Fajita
Tacos Al Carbon (Chicken)
1. Sprinkle
boneless chicken breast generously with Seasoning.
2. Let fajitas stand 30 minutes for flavor development.
3. Sear the fajitas quickly over a hot grill or charcoal fire
to seal in the juices, then allow to cook
until just done.
4. Slice the meat across the grain. Place on hot flour tortillas.
Garnish with guacamole cheese and
picante sauce.
Fideo
Ole'®
1. Lightly
brown 5 to 7 oz. box of fideo (or any very thin pasta) in
two tablespoons of cooking oil, bacon grease or lard.
2. Add
one 14-16 oz. size can of whole tomatoes (chopped and with
juice), two tablespoons of Fideo Ole' Seasoning and 1 1/2
cups water. Cover and simmer until liquid is absorbed...about
10 minutes.
Game
Fish Seasoning
Directions:
1. Heavily season both sides of a 3/4” thick fish fillet
with BOLNER’S FIESTA BRAND® GAME FISH
SEASONING.
2. Broil five minutes (less for thinner fillets) on each side
in a lightly oiled pan. Do not overcook.
Optional
gamefish sauce:
2 oz. butter
2 oz. sliced almonds
1 cup sliced mushrooms
1/3 cup white wine
2 tablespoons chopped parsley
1 teaspoon BOLNER’S FIESTA BRAND® GAME
FISH SEASONING. Sautee the almonds and the mushrooms in the
butter. Add the wine, seasoning and the parsley and simmer
five minutes. Serve over the fish.
Garlic
Salad Dressing:
For the
perfect salad dressing, combine 2 tablespoons Bolner's Fiesta
Brand® Garlic Salad Dressing mix with 1-1/4
cup mayonnaise, 3 teaspoons wine vinegar and 1/3 cup water.
Bolner's Fiesta Brand® Garlic Salad Dressing
makes an excellent dip! Also try it on raw or steamed vegetables,
especially artichokes. Flavor hint: Sprinkle dry mix on chicken
before baking.
GREEN
PEPPER STEAK SEASONING
(River
Road)
DIRECTIONS:
Combine the contents of this package with ½ cup of
water, ½ cup wine, and ½ cup olive oil. Pour
over 1 ½-3-lbs. round steak, sliced into ¼ "
strips. Marinate for 3 hours, turning once. Remove meat, pat
dry, lightly flour, and brown in 2 tbsp. Oil. Drain cooking
oil and marinade. Cover and cook until tender. Serve over
fried rice, noodles, or potatoes.
GUMBO
SEASONING
(River Road)
DIRECTIONS:
Sauté 1 sliced okra in 1 tbsp. Oil until ropiness is
gone (about 20 min.) and set aside. In a heavy pot, heat 2
tbsp. oil. Gradually add 2 tbsp. flour, stirring constantly
until dark brown. Gradually add ½ cup water, then ½
can tomato paste. Blend well. Add additional 3 ½ cups
water, 1 package River Road Gumbo Seasoning, ½ tsp.
Worcestershire sauce and cooked okra. Bring to a boil. Add
gumbo crabs (optional). Cover and simmer for 30 min. Add 1
lb. peeled shrimp, ¼ lb. crab claw meat, and/or 1 dz.
Oysters. Simmer for 10 min. Thin with water if too thick.
Serve over rice.
Hamburger
Deluxe:
Add 1
teaspoon Bolner's Fiesta Brand® Hamburger Deluxe
to one pound of meat 30 minutes prior to cooking or refrigerate
up to 24 hours for maximum flavor development. Form into 4
oz. patties. Cook quickly over hot charcoal fire or pan fry
until done (internal temperature 170 degrees F). Place in
a bun and garnish with your favorite toppings. Enjoy! Flavor
Hint: for a tangy treat add one egg and one teaspoon Worcestershire
to one pound of meat along with Bolner's Fiesta Brand®
Hamburger Deluxe.
ITALIAN
GARLIC BREAD SEASONING
(River
Road)
DIRECTIONS:
Melt unsalted butter or margarine and spread evenly over bread.
Sprinkle seasoning lightly and top with grated Parmesan cheese.
(Optional: sprinkle chopped chives or parsley over cheese).
Heat at 325' until crisp. Also delicious on vegetables and
popcorn.
JAMBALAYA
SEASONING
(River Road)
DIRECTIONS:
Combine the contents of this package with 3 cups water or broth and bring
to a boil. Add 1 cup raw rice, 3 oz. tomato paste, and/or 1 lb. ham, sausage,
shrimp, or chicken. Simmer covered 20 minutes or until rice is tender,
stirring once. Also microwaveable.
Jerky
Seasoning:
Cut beef
or game meat into strips and season heavily with Bolner's
Fiesta Brand®Jerky Seasoning. Rub seasoning
into meat. For indoor jerky, hang seasoned meat strips in
oven and dry overnight at 175 degrees. For smoke flavor, barbecue
briefly before hanging in oven or dry over low fire on a barbecue
pit or in a smokehouse. Jerky can also be dried in the sun
or in a food dehydrator. Always use good food handling practices.
MARDI
GRAS CHOPPED SEASONING
(River
Road)
DIRECTIONS:
Regal flavor and the colors of Carnival are in the melange
of vegetables chopped for you. Delicious added to gravies
and casseroles. Makes delicious deviled crab.
MEATLOAF
SEASONING
(River Road)
DIRECTIONS:
Mix 2 lbs. of ground meat and/or pork with 2 eggs, ½
loaf grated dry bread (French bread is best when available),
2-3 tbsp. seasoning and 2 tsp. Salt (optional). Form into
loaf and bake 1 hour ant 350'. Mixture can also be formed
into meatballs and fried for eating.
Menudo
8 lb.
tripe
1 fresh pig's foot
1 jar (4 oz.) or to taste Bolner's Fiesta Brand® Menudo
Spice Mix
Water
Salt to taste
1 28 oz. can of hominy
Chopped onion for garnish
Lemon juice
Put tripe,
pig's foot, salt and water in a large heavy pot, bring to
a boil, lower heat and simmer 2-3 hours. Add Bolner's Fiesta
Brand® Menudo Spice Mix and hominy. Simmer
2-3 additional hours until tripe is tender. Serve in bowls
topped with fresh chopped onion and a few drops of lemon juice.
Mole
Poblano
Mix 1
oz. of Fiesta Mole Poblano in a cup of broth or water. Fry
in 2 tablespoons of lard about 5 minutes. Add 1 lb. any kind
of cooked meat. Serve hot. For turkey or hen , use 1 oz. of
Fiesta Mole Poblano to each 1 lb. or meat.
Fiesta
Mole Poblano adds zest to spaghetti or rice. It is the perfect
sauce for turkeys, hens or meats.
New
Mexico Style Hot Sauce
2-3 New
Mexico Chilies
1 cup warm water
2 tablespoons cooking oil
3 tablespoons flour
2 cloves Bolner’s Fiesta Fresh Garlic
1. Remove
stems and seeds from chilies, place in blender with 1 cup
warm water and process until smooth. Reserve.
2. Saute the flour in the oil, over medium heat until brown.
3. Add garlic to flour and saute 1 minute.
4. Add all other ingredients, and simmer until sauce is thickened.
5. Serve over meat tips, steaks, tacos or enchiladas.
NEW
ORLEANS STYLE CHICKEN SEASONING
(River Road)
DIRECTIONS:
Melt 2 sticks butter or margarine. Add 3 Tbsp. Worcestershire
sauce, the contents of this package, and blend. In a shallow
baking dish, arrange 2 lbs. of chicken pieces and pour mixture
over evenly. Place in a 350* oven for 1 hour. Serve with rice
and French bread.
Pinto
Bean Seasoning
1 lb.
dry pinto beans
4 oz. ham hock or salt pork
3 tablespoons Bolner's Fiesta Brand® Pinto
Bean Seasoning
Water to cover beans
Pick
through and rinse one pound of beans. Put beans in a pot,
cover with water and soak in refrigerator overnight. Pour
off all the water and fill the pot with enough water to cover
the beans by one inch. Add the meat to the beans and bring
to a boil. Lower the heat. Add the seasoning and simmer for
2 hours until the beans are tender. Serve as a side dish with
any food. As a main dish, garnish with grated yellow cheese
and serve with hot cornbread. Makes 12 servings.
Picadillo
Ole'
Brown
1 1/2 lb. hamburger meat in its' own fat. Add 3 diced potatoes,
1-14 oz. can chopped tomato, 4 tablespoons of Bolner's Fiesta
Brand® Picadillo Ole' and water to cover. Simmer
over low heat until potatoes are tender. Add water when necessary.
Serve as a main dish or spoon mixture into hot flour tortillas.
Pico
de Gallo con Limon
Bolner's
Fiesta Brand® Pico di Gallo is a blend of select
red peppers, spices and lime powder. Bolner's Fiesta Brand®
Pico di Gallo is the easy way to add fiery red pepper flavor
and zesty lime zing to fresh fruit or any of your favorite
foods.
Pork
Rub
Rub pork
generously with Bolner's Fiesta Brand® Pork
Rub 30 minutes prior to cooking or refrigerate up to 24 hours
for maximum flavor development. Flavor hint: Sear large pieces
of pork over hot fire quickly. Reduce heat and cook slowly
until done (Internal temperature of 170 degrees F).
Pork
Sausage
DIRECTIONS:
Thoroughly mix 2 tablespoons BOLNERS FIESTA BRAND® PAN
SAUSAGE SEASONING with 1 lb. ground turkey, pork, beef or
game. Form patties and fry. Use as a main or side dish, or
fry, crumble and scramble with eggs. Sausage freezes well.
Sausage makes delicious barbecue. Always use good food handling
practices when preparing the sausage. This 4 ounce jar seasons
10 lbs. of meat.
Potato
Toppers
DIRECTIONS:
For yummy baked potatoes, mix 2 tablespoons BOLNERS FIESTA
BRAND® POTATO TOPPERS with one cup of yogurt (for low
fat) or one cup of sour cream, and spoon on baked potato.
Also delicious sprinkled as is on potatoes or pasta. Potato
Toppers can also be used on salads or vegetables.
RED
BEANS AND RICE SEASONING
(River
Road)
DIRECTIONS:
1 lb. red beans, 1lb. sausage or ham. Put 1 lb. red beans
in a 4 or 5 quart pot. Cover with water and soak for 2 hours.
Drain water, add back seven cups of water and contents of
this package. Add 1 lb. sausage or ham or a combination of
both. Bring to a boil, reduce heat and simmer for 3 hours
or until beans are tender. To thicken, mash some of the beans
in the gravy. Serve over hot steamed rice. Salt may be added.
Rib
Rub
Uncle
Chris loves his ribs: Pork ribs, beef ribs, cabrito ribs,
and deer ribs. Rub any type of rib generously with Bolner's
Fiesta Brand® Rib Rub 30 minutes prior to cooking
or refrigerate up to 24 hours for maximum flavor development.
BBQ slowly until tender (internal temperature of 170 degrees
F).
SEAFOOD
PASTA SEASONING
(River
Road)
DIRECTIONS:
Melt 1 stick of butter in a large skillet. Add 1 lb. peeled
deveined shrimp or 1 lb. crawfish tails and sauté.
Add 1 cup half and half or heavy cream, 1 package River Road
Seafood Pasta Seasoning, ½ cup chopped green onion,
and 1 Tbsp. lemon juice. Cook covered until mixture thickens
and serve over pasta.
Season-it-All
Use BOLNERS
FIESTA BRAND® SEASON-IT-ALL to spice up routine meals
and transform good recipes into great ones. It adds gusto
to soups, stews, sandwiches and meatloaf. SEASON-IT-ALL is
also delicious on steak, chicken and pork and it will make
your favorite dish even better.
Spanish
Rice
1/4 cup
cooking oil
1 cup uncooked rice
1 - 14 oz. can of whole tomatoes
(chop tomatoes and reserve liquid in a separate cup)
4 teaspoons Bolner's Fiesta Brand® Spanish
Rice Seasoning
water
Heat
the oil in a pan that has a tight fitting lid. Add the rice
and fry it until it starts to turn brown. Mix the reserved
tomato liquid with enough water to make 2 1/2 cups of liquid
and add to the rice. Add the chopped tomatoes , seasoning,
bring to a boil and cover. Lower the heat and SIMMER 15-20
minutes until the liquid is absorbed. Do not overcook. Fluff
and serve. Makes 8 servings.
SPICY CAJUN SEASONING
(River
Road)
DIRECTIONS:
Sprinkle freely on all foods before cooking to give them that
spicy Cajun flavor. Especially great added to your favorite
barbeque sauce.
Taco
Seasoning
1 tablespoon
of oil
1 lb. ground beef
1 tablespoon Bolner's Fiesta Brand® Taco Seasoning
1/2 cup water
12 taco shells
Chopped onions, tomato, lettuce and picante sauce for garnish.
Heat
the oil in a skillet and brown the meat. Add the water and
the seasoning and simmer the meat on low heat until done(
20-30 minutes). Fill the taco shells with meat and garnish.
Enjoy!
Tamales: The
Bolner Family Tamale Experience
to enjoy the finest tamales available anywhere...
right from your own kitchen.
Texas Style
Steak
1. Sprinkle
steak generously with Bolner's Fiesta Brand®
Texas Style Steak Seasoning.
2. Let steaks stand for 1 hour for flavor development and
tenderization (maximum tenderization occurs when left refrigerated
overnight).
3. Sear the steaks quickly over a hot charcoal fire or on
a griddle or fry-pan. Do not over-cook meat.
4. Enjoy steaks with all of the trimmings.
Tijuana Ole'
Sprinkle
any thin steak generously with Fiesta Brand®
Tijuana Ole'. Let stand 30 minutes prior to cooking or refrigerate
up to 24 hours for maximum flavor development and tenderization.
Sear Steak Al Carbon quickly over a hot charcoal fire to seal
in juices, then cook until done ( internal temperature of
170 degrees F). Slice meat and place on hot tortillas. Garnish
with guacamole and salsa picante.
TUNA
FISH SEASONING
(River
Road)
DIRECTIONS:
Mix 3 Tbsp. seasoning with 1/3 cup mayonnaise and one can
12 oz. Tuna fish. Mix well, cover and refrigerate for 2 hours.
Also delicious for chicken salad.
Uncle Chris'
Gourmet Steak Seasoning
Our Uncle Chris is
the world's greatest barbecue chef. Since he can't come barbecue for all
of you, he has agreed to share the secrets of his success! Just sprinkle
steaks liberally with Bolner's Fiesta Brand® Gourmet Steak
Seasoning 30 minutes prior to cooking or refrigerate up to 24 hours for
maximum flavor development and tenderization. BBQ quickly over hot charcoal
fire until done (internal temperature 170 degrees F).
Venison Sausage
12 oz.
jar seasons 25 lbs. Venison or Pork Trimmings
24 oz. jar seasons 50 lbs. Venison or Pork Trimmings
1 jar FIESTA VENISON SAUSAGE SEASONING
(casing for links optional)
Mix the
meat and the seasoning together. Add the small package of
cure (pink) if the sausage is to be smoked.
Grind the sausage and stuff into links if desired. Sausage
may be bulk packed and fresh frozen, stuffed into links and
fresh frozen, stuffed into links, smoked, and frozen or stuffed
into links and smoked and dried. Sausage may be enjoyed fried,
broiled, barbecued or dried.
VOODOO
SEASONING
(River
Road)
DIRECTIONS:
A salt substitute with a touch or sorcery. Add a dash to any
food - used either in the cooking or at the table. Taste great
on vegetables.
Wild Game
For large
pieces ( Hams, Shoulders, Backstrap, Geese and Ducks)
2 cups
of oil
1 can of beer or 1 cup vinegar
4 teaspoons Bolner's Fiesta Brand® Wild Game
Rub
Mix all
ingredients together, pour marinade over meat and refrigerate
overnight turning once. Place bacon strips on meat and barbecue
or bake over moderate heat until done (geese, roasts 3-4 hours,
backstrap 45 minutes). For smaller pieces (steaks, doves,
quail, etc.), sprinkle Bolner's Fiesta Brand®
Wild Game Rub on game at least two hours before cooking (
overnight is best). Barbecue, bake, braise or fry as
preferred.
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