Yield

2 servings (4 wedges per serving)

Ingredients

• 1 tsp. liquid smoke flavoring
• Salt and freshly ground pepper, to taste
• 5 egg whites
• 8 Lamb's Ranch Recipe® Wedge Cuts (Item #R12), thawed
• 1/2 cup flour
• 1/2 cup walnuts, crushed

Directions

In a bowl, mix together liquid smoke flavoring, salt, pepper, and egg whites. Marinate Ranch Wedges in egg-white mixture for approximately 5 minutes. Separately, mix flour and nuts together and coat Ranch Wedges thoroughly. Deep fry potatoes at 350°F until brown.

Chef's Tip

Serve hot with guacamole.

Yield

8-12 servings (5-7 pieces per serving)

Ingredients

• 20 Rus Ettes® Baked Half Shells (Item #02129), frozen
• 1 3/4 lb. cream cheese, softened
• 1 3/4 lb. chèvre, softened
• 1/3 cup chives, finely chopped
• Salt and freshly ground pepper

Directions

Preheat oven to 450°.
Cut frozen potato shells width-wise into three pieces, then bake in a 450°F oven for 10 to 15 minutes. In a mixer, blend cheeses, chives, salt, and pepper. Then transfer to a star-tipped pastry bag, and pipe onto cooled shells, approximately 1 ounce per piece.

Potato and Smoked Salmon Appetizer Variation:
Same as above, but add 3 ounces of smoked salmon to cheese mixture prior to blending.

Chef's Tip

Yield

12 servings

Ingredients

• 3/4 cup LW Private Reserve® IQF Hash Browns (Item #S79), frozen
• 3/4 cup Lamb's Supreme® Skillet Browns® (Item #C67), frozen
• 1/4 medium yellow onion, finely chopped
• 1/4 medium red bell pepper, finely chopped
• 1/4 medium green bell pepper, finely chopped
• 2 pinches cajun spice
• Salt and freshly ground pepper, to taste
• 1/2 cup butter, melted
• 1/4 cup Mozzarella cheese, shredded
• 1/2 cup Feta cheese
• 12 Sheets of phyllo dough

Directions

Preheat oven to 350°F.
Sauté hash browns, Skillet Browns, onion, and peppers with Cajun spice, salt, and pepper in half the butter until potatoes soften. Remove from heat and mix in cheeses; set aside. Lay out one sheet of phyllo on a plastic-wrapped surface. Brush over first layer of phyllo with remaining butter, lay the next phyllo sheet over the first one and brush it. Repeat this process until you have four sheets stacked together. Cut the phyllo vertically into four equal sections. Apply 2 tablespoons of potato-cheese mixture approximately 1 to 2 inches from the bottom of each section and begin folding from corner to corner in a triangle shape. (Four sheets of phyllo will yield four triangles. Repeat the whole phyllo process three times to yield 12 servings). Bake in 350°F oven approximately 12 to 15 minutes until brown, cut in half and serve.

Yield

6 servings

Ingredients

• 2 cups LW Private Reserve® IQF Hash Browns (Item #S79), frozen
• 3 cups Time Savor® Redskin Salad Dices (Item #J75), thawed
• 6 Roma tomatoes, cut into fourths
• 10 small pepperoncini, sliced
• 1 carrot, julienned
• 24 oz. mixed greens, cleaned

 

Dressing:
 

• 3/4 cup red wine vinegar
• 1 1/2 cups olive oil
• 1 1/2 tsp. garlic, minced
• 1 tsp. dried basil
• Salt and freshly ground pepper, to taste

Directions

In 350°F deep fryer, fry hash browns until crisp, remove and add salt and pepper. Whisk dressing ingredients together briskly in medium-size bowl. Add Redskin Salad Dices, tomato, pepperoncinis, and carrots to dressing and toss. Add greens and toss. Plate salad with vegetables and top with crispy hash browns.

Yield

12 servings

Ingredients

• 1/2 gal. water
• 2 tsp. good-quality vegetable base
• 6 stalks large celery, coarsely diced
• 1 large yellow onion, coarsely chopped
• 1 large red bell pepper, coarsely chopped
• 1/4 cup garlic, minced
• 1 bay leaf
• Salt and freshly ground pepper, to taste
• 1 1/2 cups Time Savor® Redskin Salad Dices (Item #J75), thawed
• 1 1/2 cups LW Private Reserve® Breakfast Cubes™ (Item #32N), thawed
• 8 Lamb's Ranch Recipe® Wedge Cuts (Item #R12), frozen

Directions

Bring water to boil with vegetable base. Add celery, onion, red pepper, garlic, bay leaf, salt, and pepper, then bring back to boil. When celery is tender, add Redskin Salad Dices and Breakfast Cubes, let simmer for approximately 10 minutes, then remove bay leaf. In 350°F deep fryer, cook Ranch Wedges until golden brown, then cut in half. Dish bowls of soup individually, top with Ranch Wedges, and serve.

Chef's Tip

Yield

6 servings (2 skewers per serving)

Ingredients

• Pinch granulated garlic
• Salt and freshly ground pepper, to taste
• 1 cup flour
• 48 LW Private Reserve® Breakfast Cubes™ (Item #32N) thawed
• 48 (1-oz) cubes (approx. 1") trimmed sirloin
• 12 (6-inch) wooden skewers

Vinaigrette:
 

• 1/2 medium ancho chili, stemmed, seeded, and finely chopped
• 1 tsp. garlic, minced
• 1 tsp. dijon mustard
• 1 tsp. cajun spice
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• Salt and freshly ground pepper, to taste

 

Directions

Mix granulated garlic, salt, pepper and flour, then dust potatoes with seasoned flour. Salt and pepper sirloin. Skewer potatoes and sirloin, alternating each, ending up with four cubes of meat and four potatoes per skewer. Fry in deep fryer at 350°F until potatoes are golden brown.

Vinaigrette:
In bowl, add all ingredients and whisk. Portion vinaigrette onto plate, lay kebabs over, and serve.