RECIPES & TIPS

• 6 slices bacon
• 1 lb. kielbasa (OR smoked sausage, cut into 1-inch slices)
• 1/2 lb. boneless chicken breast (cut into 1-inch chunks)
• 1/4 cup flour
• 12 oz. tomato juice
• 1 cup water
• 28 oz. tomatoes (whole, cut up)
• 2 Brilliant Bouillon Chicken Cubes 
• 8 oz. tomato sauce
• 1 1/2 cups okra (sliced OR 10-oz package frozen cut okra, thawed)
• 1 onion (medium, coarsely chopped)
• 1 green bell pepper (medium, coarsely chopped)
• 2 bay leaves
• 1/2 tsp. salt
• 1/2 tsp. cayenne
• 1/8 tsp. ground allspice
• 1 lb. shrimp (medium, peeled and deveined)
• 1 tsp. file powder (*, optional)
• cooked rice (optional)

1. In a pan cook bacon until crisp; remove. Drain and crumble on paper toweling; set aside. Cook kielbasa and chicken in hot bacon drippings until chicken is browned. Remove kielbasa and chicken, reserving 3 tablespoons drippings in Pan.
2. Add flour to drippings; cook over medium heat, stirring constantly, for 12-15 minutes or until a reddish-brown roux forms.
3. Gradually stir in tomato juice and water. Add tomatoes and bouillon, stirring well. Add kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, red pepper and allspice; mix well. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add shrimp and simmer, covered, for 10 minutes. Remove and discard bay leaves. Stir in file powder and bacon; mix well. Serve over hot cooked rice, if desired.

INGREDIENTS: 

• 2 lb. new potatoes (or red, cut into 3/4-inch chunks)
• 1 Brilliant Bouillon cube (Vegetarian)
• 1 cup Mayonnaise

1. In 4-quart saucepot, cover potatoes and Bouillon Cube with water. Bring to a boil over high heat. Reduce heat and cook uncovered 10 minutes or until potatoes are tender. Drain; DO NOT RINSE. Let cool slightly.
2. In large bowl, combine cooled potatoes with mayonnaise. Serve chilled or at room temperature. Garnish with parsley and black pepper.

INGREDIENTS: 

• 1 1/2 lb. boneless pork loin (cut into 3/4-inch cubes)
• 2 Tbsp. olive oil (divided)
• 2 yellow onion (peeled and chopped)
• 1 green bell pepper (seeded and chopped)
• 2 cloves garlic (minced)
• 1 1/2 tsp. salt
• 1 bay leaf
• 8 oz. tomatoes (undrained)
• 1/4 tsp. pepper
• 2 cups rice
• 4 cups water
• 2 Brilliant Bouillon Chicken Cubes
• 1/2 cup sherry
• 1/8 tsp. saffron
• 1 cup green peas (thawed if frozen)
• 4 oz. pimento (drained)
• 12 green olives

1. Brown pork in 1 tablespoon oil over medium-high heat, remove. Add onion, green pepper and garlic and remaining oil. Continue cooking until slightly brown, about 5 minutes. Return pork to pan and stir in salt, bay leaf, tomatoes and pepper. Add rice, water, bouillon and sherry. Dissolve saffron in small amount of water and add. Bring to boil, cover and simmer low 15-20 minutes.
2. Garnish with green peas, olives and pimientos.

INGREDIENTS: 

• 1 cup Mayonnaise
• 4 green onions (sliced)
• 1/4 cup chopped fresh cilantro (or parsley)
• 1 Tbsp. vegetable oil
• 1 white onion (large, chopped)
• 4 cloves garlic (finely chopped)
• 3 cups cooked beef, chicken or steak strips 
• 1 large tomato (chopped)
• 1/2 cup water
• 1 Brilliant Bouillon Beef Cube
• 1 chipotle peppers in adobo sauce (chopped)
• 10 corn tortillas (heated)

1. In small bowl, combine mayonnaise, green onions and cilantro; set aside.
2. In 12-inch skillet, heat oil over medium-high heat and cook onion and garlic, stirring frequently, 3 minutes or until onion is tender. Stir in choice of meat, tomato, water, Bouillon Cube and chipotle chili. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 10 minutes or until liquid is absorbed. To serve, spoon chicken mixture onto warm tortillas, top with mayonnaise mixture and fold.

INGREDIENTS: 

• 1 cabbage (heart)
• olive oil
• 1 Brilliant Bouillon Vegetarian Cube
• 1/2 lemon (juiced)
• parsely (chopped)
• 1 Teaspoon butter
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Pepper flakes
• 1/4 teaspoon rosemary flakes

1. Preheat oven to 190°C (approximately 375°F).
2. Cut cabbage lengthwise and rinse without cutting leaves.
3. Drain well.
4. Dissolve 1 cube in 8 fl oz (1 cups) of boiling water.  Mix well.
5. Add garlic powder, pepper flakes, butter, & rosemary flakes to broth to complete your Brilliant Bouillon brine. Mix well.
6. Brush both sides of each cabbage wedge with olive oil & bullion brine. Arrange wedges on a baking sheet.
7. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more.
8. Squeeze lemon over each wedge to serve.