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Yield
3 Servings, 3-4 Pancakes per Serving
Ingredients
- 3 cups Pancake mix, prepared
- 1 lb. Bacon, diced
- 1 lb Fuji or other firm, sweet apple, diced
- 1 1/4 cups Sweet Things® Mashed Potatoes (Item #M0007), thawed
- Confectioner’s sugar
Directions
Fry bacon until crisp. Place on paper towel to drain. Drain off excess fat in pan. Add diced apple and fry until soft. Set aside. In large bowl, fold sweet potatoes, bacon and apple into pancake batter.
Lightly oil medium-hot griddle. Ladle batter on griddle. When bubbles appear on pancake, turn and fry until golden brown. Serve dusted with confectioner’s sugar.
Yield
12 Servings
Ingredients
- 12 large pasta shells, uncooked
- 72 oz. Lamb's Supreme® Roasted Garlic Mashed Potatoes (Item #M18), prepared and cooled
- 12 oz. Prosciutto ham, thinly shaved and julienned
- 10 oz. Fontana cheese, shredded
- 10 oz. Mozzarella cheese, shredded
- 10 oz. Provolone cheese, shredded
- 8 oz. artichoke heart spread (Armanino Brand)
- 2 oz. butter, melted
- 48 oz. alfredo sauce, prepared
- 12 broccoli spears, steamed
- 24 oz. tomato concasse (tomates that are peeled, seeded & finely diced)
- 12 fresh basil leaves
- Salt and freshly ground pepper, to taste
Directions
Preheat oven to 325°F.
Cook pasta shells al dente. Chill. Combine ingredients from potatoes through artichoke heart spread in a large bowl. Mix well. Place filling in large pastry bag with star tip. Place cooked shells in baking pan and begin piping 5 ounces of filling into shell from top to bottom, using a circular motion. Pipe a little more into shell as you reach the center and bottom, giving the shell the ability to stand up during plating. Brush with melted butter. Bake for 15 minutes or until internal temperature reaches 140°F.
Ladle 4 ounces Alfredo sauce onto a warm plate like a big smile. Place steamed broccoli spear in center of plate with floret at 12 o'clock. Stand each shell on plate leaning against broccoli with tops of shell towards center. Spoon 2 ounces of tomato concasse into the center of each shell on top of Alfredo sauce. Top with fresh basil leaf. Serve hot.
Yield
12 Servings
Ingredients
- 3 tbsp. olive oil plus 6 oz.
- 1 1/2 cups onion, chopped
- 3 garlic cloves, finely minced
- 3/4 cup white wine
- 3 lbs. ground beef or lamb
- 2 cups tomatoes, peeled and finely chopped
- 3 tbsp. fresh parsley, chopped
- 1 tsp. allspice
- 3 lbs. eggplant, sliced in 1/4-inch circles
- 6 oz. bread flour
- 2 lbs. Parmesan cheese of Greek Kefalotiri, shredded
- 4 lbs. Lamb's Supreme® Roasted Garlic Redskin Mashed Potatoes (item #M62), prepared
- Salt and freshly ground pepper, to taste
Directions
Preheat oven to 350°F
Heat the 3 tablespoons. olive oil in a large sauté pan. Sweat onions. Add garlic for 1 minute. Deglaze with wine. Add meat and cook until lightly brown. Add tomatoes, parsley and allspice. Salt and pepper to taste. Cook 10 minutes. Remove from heat and set aside.
Season eggplant with salt and pepper and lightly coat with flour. Heat 6 ounces of olive oil in sauté pan. Fry eggplant until lightly brown. Set aside.
Line a 2-inch half steam table pan with half of the fried eggplant. Sprinkle with some of the cheese. Spread all of the meat mixture over the top and sprinkle with some cheese. Add remaining eggplant and sprinkle with cheese. Top with the mashed potatoes. Cover with the remaining cheese and bake for 20 minutes. Let rest before cutting.
Yield
4 Servings
Ingredients
- 1 lb. Sweet Things® Mashed Potatoes (Item #M0007), thawed
- 1/4 cup brown sugar
- 1/4 cup cashews, chopped
- 1/2 tsp. fresh ginger, ground
- 3 egg yolks, beaten
- 1 tsp. fresh basil, finely chopped
- 2 cups Panko bread crumbs
- 6 oz. butter, clarified
- Salt and fresh ground black pepper to taste
Directions
Combine all ingredients except bread crumbs and butter. Make 3-ounce pancakes. Roll in bread crumbs and sauté in butter until brown.
Yield
6 Servings
Ingredients
- 6 cups Lamb's Supreme® Roasted Garlic Mashed Potatoes (Item #M18), thawed
- 1/2 cup Parmesan cheese, grated
- 2-3 tbsp. Paul Prudhomme's New Orleans seasoning
- 12 eggs
- 6 oz. New Orleans-style olive salad blend
- 6 oz. ham, thinly sliced
- 6 oz. salami, thinly sliced
- 6 oz. mortadella or bologna, thinly sliced
- 24 oz. cheese sauce, melted
- 3-4 cups Italian bread crumbs
- 3-4 cups flour
- Salt and freshly ground black pepper, to taste
- 1 cup milk
- 1/2 cup mustard
Directions
In a bowl, mix together potatoes, cheese and New Orleans seasoning. Add 6 eggs to mixture one at a time. Fold in olive salad blend. Cover and chill for one hour. Once chilled, divide mixture into 6 portions. Pat out each into a 5-inch diameter circle. Place equal amounts of ham, salami and Mortadella in the center of each portion leaving 1/2-inch edge all around. Fold in half, pinching edges to seal. Roll into an oblong shape. Place in freezer for one hour.
Preheat frying oil to 350°F. Mix together the bread crumbs, flour, salt and pepper. Set aside. In a separate bowl, mix together the remaining 6 eggs, milk and mustard. Set aside. Remove potato mixture from freezer. Dredge in egg mixture then pack on bread crumb mixture. Fry in hot oil until golden brown. Drain and keep hot. Serve on opened crispy hot dog bun and top with melted cheese sauce.
Chef's Tip
For an authentic touch, serve as a sandwich in a deep fried hot dog bun. Drop frozen hot dog buns into hot oil and fry until golden brown.
Yield
12 Crêpes
Ingredients
Crêpe Batter:
- 1 cup fresh corn, cut off cob
- 1 tbsp jalapeño pepper, chopped
- 1 tbsp. red bell pepper, chopped
- 1 tbsp yellow bell pepper, chopped
- 2 tbsp. butter
- 1/2 cup Lamb's Supreme® Russet Mashed Potatoes (Item #M16), prepared
- 5 eggs
- 1 cup flour
- 1 1/2 cups milk
- 1/3 cup cilantro, chopped
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
Chipotle Corn Cream Sauce:
- 2 tbsp. olive oil
- 2 tbsp. shallots, chopped
- 1 tbsp. red bell pepper, chopped
- 1 tbsp. yellow bell pepper, chopped
- 2 cups fresh corn, cut off cob
- 3 chipotle peppers, finely chopped
- 1/2 bunch cilantro, chopped
- 4 cups chicken stock
- 2 cups heavy cream
- 3 tbsp. butter, melted
- 1 tbsp. honey
- Salt and freshly ground black pepper, to taste
Potato Filling:
- 4 cups Lamb's Supreme® Russet Mashed Potatoes (Item #M16), prepared
- 2 cups sharp cheddar cheese, grated
- 1 cup Fontina or whole milk Mozzarella cheese, grated
- 12 slices smoked bacon, cooked crisp and chopped
Garnish:
- Toasted pumpkin seeds
- Sour cream
- Cilantro
Directions
Crêpes:
Sauté corn, jalapeño, red and yellow peppers in butter until tender. Remove from heat and let cool. Put cooled corn mixture and remaining batter ingredients in a blender and purée until very smooth. Make crêpes in an 8-inch nonstick pan prepared with nonstick cooking spray. Stack parchment paper between each crêpe.
Chipotle Corn Cream Sauce:
Sauté shallots, red and yellow peppers, corn and chipotle peppers in olive oil until tender. Add cilantro and chicken stock. Reduce by half. Add cream and reduce by half again. Purée in blender. Add butter and honey while puréeing.
Filling:
Place 1/3 cup prepared mashed potatoes in center of each crêpe. Divide cheeses evenly among 12 crêpes and place on top of the potatoes. Sprinkle half the bacon on the crêpes, reserving other half for garnish. Roll crêpes and keep warm in oven.
To Serve:
Ladle sauce to cover bottom of plate. Place filled warm crêpe in center of plate. Garnish with toasted pumpkin seeds, sour cream, cilantro and reserved bacon.
Yield
3 Servings, 3 Ravioli per Serving
Ingredients
- 1/2 tsp. fresh ginger, finely diced
- 2 tbsp. raisins
- 2 tbsp. cashews
- 1 cup mirin
- 4 oz. sweet chili sauce
- 2 oz. soy sauce
- 18 fresh pineapple slices, cut very thin and uncored
- 6 oz. Sweet Things® Mashed Potatoes (Item #M0007), thawed
- 1/2 cup leeks, whites only, thinly sliced
- Salt and white pepper, to taste
Directions
Heat sauté pan. Lightly sauté ginger. Add in raisins and cashews. Continue to sauté and add in mirin, sweet chili sauce and soy sauce. Reduce to a thick syrup-like consistency. Reserve.
Lay 9 pineapple slices on a sheet pan lined with parchment. Pipe sweet potatoes into the center of each slice. Cover with another slice of pineapple. Press down on the sides, smoothing out the raviolis. Place under a salamander to lightly caramelize the pineapple and to remove the chili. Remove from heat and reserve.
Place leeks in a fryer and cook until golden brown and crispy. Remove from fryer and drain on paper towels. Lightly season. Reserve.
Layer the raviolis on a plate and top with the cashews, raisins and ginger from sauce. Top that with fried leeks. Gently lay down sauce with a spoon as desired.
