Perk up your menu by pairing Lamb Weston brand products with your favorite recipe ingredients. With the right variety of winning recipes, you can watch sales soar and profits flourish as customers return again and again.
Customers want to try new and different tastes, and operators should too. Think about what's hot in ethnic cuisine or flavor fusion, then offer your own version of the latest culinary trend.
With these unique recipes, you can easily add a signature item to your menu using some of the newest Lamb Weston products available.
Featured Recipes
Yield
26 Meatballs
Ingredients
Moroccan Spice Blend:
2 tsp. ground cumin
2 tsp. ground ginger
2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. cinnamon
1 tsp. coriander
1 tsp. cayenne pepper
1 tsp. allspice
1/2 tsp. ground clove
Garlic & Moroccan Seasoned Chicken Meatballs:
2 lbs. ground chicken
1/2 cup plain bread crumbs
1/4 cup finely chopped parsley
3 large eggs, lightly beaten
2 Tbsp. milk
3/4 tsp. salt
Harissa Glaze:
1/3 cup honey
1/3 cup chicken broth
1/4 cup harissa paste
1 1/2 Tbsp. minced garlic
Wooden skewers
Sweet Things® Sweet Potato Puffs (#L0094) tossed in Moroccan Spice Blend
Directions
Preheat oven to 350°F and open flame grill to medium high.
For spice blend, combine all ingredients in a small mixing bowl and stir well. Set aside.
For meatballs, combine all ingredients and 2 tablespoons reserved Moroccan spice blend in a large mixing bowl and combine using your hands until incorporated. Chill mixture for 30 minutes and portion using #20 scoop onto parchment-lined half sheet pan. Once portioned, roll each between hands to form round ball shape. Bake uncovered for 20 - 25 minutes or until internal temperature reaches 165°F.
For harissa glaze, in small saucepan over medium-low heat, combine all glaze ingredients and let simmer until glaze consistency, about 5 minutes. Strain glaze to remove garlic pieces. Divide glaze in half, toss meatballs with half and reserve remaining for basting. Skewer 3 meatballs on each skewer.
Grill each meatball skewer for 1 to 2 minutes per side, just until grill marked and baste with remaining glaze. Serve alongside prepared Sweet Things® Sweet Potato Puffs (#L0094).
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Yield
Approximately 1 1/4 cups Apple Butter Dipping Sauce
Ingredients
1 cup prepared apple butter
1/4 cup prepared honey BBQ sauce
1/4 cup butter, melted
1 tsp. ground cinnamon
Sweet Things® Platter Fries (#L8100)
Directions
For Apple Butter Dipping Sauce, combine all ingredients in small saucepan or microwave safe bowl, heat, portion and serve warm alongside prepared Sweet Things® Platter Fries (#L8100).
Yield
1 cup Spicy Ketchup
Ingredients
1 cup ketchup
2 tablespoons tabasco sauce
Stealth® Skin-on 3/8" Straight Cut Fries (#S19)
Directions
Combine ketchup and tabasco sauce and stir well. Season prepared Stealth® fries with sea salt and malt vinegar. Serve alongside the Spicy Ketchup.
Yield
1 1/4 cups Fiery Thai Chile Sauce
Ingredients
1 cup prepared duck sauce
1/4 cup prepared Thay-styled chile sauce
2 lbs. jumbo fried shrimp
Shredded iceberg lettuce
Sweet Things® Sweet Potato RibCut Fries (#L0097)
Directions
For Thai Chile Glaze, combine duck sauce and chile sauce and stir until well combined. Toss prepared, hot shrimp in glaze and portion on bed of shredded iceberg lettuce. Serve alongside prepared Sweet Things® Sweet Potato RibCut Fries (#L0097).
Yield
2 quarts Chipotle Chile Con Carne Dip
Ingredients
2 Tbsp. oil
2 1/2 lbs. top sirloin, cut into 1/2-inch cubes
1 1/2 tsp. salt, divided
1/2 tsp. black pepper
4 cups diced onions
1 Tbsp. minced garlic
3/4 cup minced red bell pepper
1 tsp. crushed chili flakes
1 tsp. coriander
1 tsp. ground cumin
3 cardamom pods, bruised
28 oz. canned crushed tomatoes
1 1/2 cups kidney beans, drained and rinsed
1/2 cup ketchup
1/2 cup beef stock or broth
2 Tbsp. chipotle in adobo, pureed
1 Tbsp. cocoa powder
Lamb Weston® MunchSkins® (#2200D), fried and topped with shredded cheddar cheese, crispy crumbled bacon, broiled under salamander to melt cheese, then topped with sliced scallions.
Directions
For Chipotle Chili Con Carne Dip, heat oil over medium-high heat in a 7-quart dutch oven. Pat sirloin cubes dry with paper towel and season evenly with 1 teaspoon salt and black pepper. Sear sirloin in batches until browned on all sides; remove to half sheet pan with slotted spoon. Lower heat to medium and add onin and garlic; sauté for 4 minutes. Add red pepper and spices; sauté 3 more minutes. Add reserved sirloin and juices, crushed tomatoes, beans, ketchup, beef stock, chipotle puree, cocoa and remaining 1/2 teaspoon salt. Bring to boil and simmer for 1 1/2 hours.
Serve alongside prepared Lamb Weston® MunchSkins® for dipping into the Chipotle Chile Con Carne.
Yield
Approximately 1/2 cup Greek Pesto Sauce
Ingredients
1 1/2 tablespoons chopped garlic
2 tablespoons fresh chopped marjoram
2 tablespoons fresh chopped oregano
1 tablespoon fresh chopped rosemary
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 cup extra virgin olive oil
Feta cheese, as needed
Lamb's Supreme® 1/2" Crinkle Cut (#C93)
Directions
In a bowl of a food processor, pulse garlic, fresh herbs, lemon juice and salt to combine. With the processor on, pour the olive oil through the feed tube in a slow, steady stream. Toss about 4 ouncs prepared Lamb's Supreme® Crinkle Cut fries with 1 tablespoon Greek Pesto. Sprinkle with about 1 tablespoon crumbled feta cheese and serve.
Yield
1 serving
Ingredients
3/4 cup chopped Iceburg lettuce
1 Tbsp. diced tomato
1 Tbsp. cooked peppered bacon
1 Tbsp. Bleu cheese dressing
1 each Tavern Traditions™ Jumbo Beer Battered Onion Rings (#30440)
2 ounces prepared buffalo hot wing sauce
Directions
Mix the lettuce, tomato, bacon and Bleu cheese dressing and set aside.
Prepare the onion rings according to package directions. Once cooked, toss the ring in the sauce to coat and place on a serving plate. Fill the center with the salad mix and serve.
Chef's Tip
Yield
2 servings
Ingredients
10 each Tavern Traditions™ Beer Battered Mozzarella Cheese Sticks (#30435), cooked according to package directions.
Dip:
1 cup white American cheese, shredded or diced
1 cup cream cheese
1 cup shredded Swiss cheese
3/4 to 1 cup diced, cooked corned beef, diced
1/2 to 3/4 cup bottled Thousand Island Dressing
1/2 cup prepared sauerkraut, finely chopped
1/2 cup heavy cream
Topping
1 1/2 ounces shredded Swiss cheese
1 tablespoon rye bread crumbs
Directions
Melt all dip ingredients together. Pour into a service container. Top with shredded Swiss cheese, melt until browned and finish with rye bread crumbs.
Note - if the dip is not being served right away, cool and store covered in the refrigerator. When ready for service, heat the dip before pouring into a service container. Top with Swiss cheese, melt until browned and finish and rye bread crumbs.
Yield
2 servings
Ingredients
1 prepared 12-inch pizza dough
2 ounces Pub Pizza Sauce:
1 ounce prepared pizza sauce
1 ounce prepared BBQ sauce
1 cup shredded Mozzarella cheese
1 ounce crumbled Gorgonzola cheese
3 ounces bias-cut cooked Italian sausage
1 1/2 ounces bottled roasted red bell pepper strips
7 each Tavern Traditions™ Beer Battered Onions Rings (3/8" #30424, 5/8" #30423 or 1/2" #30427) prepared according to package directions
Pinch chopped fresh parsley
Directions
Preheat oven to 450°F.
Top dough with sauce evenly. Sprinkle the Mozzarella and Gorgonzola cheese evenly. Top with sausage and red bell peppers.
Bake for about 5 to 7 minutes.
Remove from the oven, cut into slices and top with the prepared onion rings and fresh chopped parsley.
Chef's Tip
Yield
1 serving
Ingredients
Pub Fries
6 ounces Tavern Traditions™ Beer Battered Platter Fries (#45R) or
Beer Battered Thin Regular Cut Fries (#45Q)
3 ounces fresh or frozen unbreaded cheese curds
4 ounces Guinness-infused brown gravy
Pinch fresh chopped parsley
Spicy Ketchup
1 cup Hunt's™ Ketchup
1 tsp. prepared horseradish
2 Tbsp. Tabasco
Directions
Pub Fries
Add 1 1/2 ounces Guinness beer to 2 1/2 ounces prepared brown gravy.
Prepare the fries according to package directions and place in a serving container. Drizzle with the Guinness gravy and top with the cheese curds and parsley.
Spicy Ketchup
Mix all ingredients together and serve with the prepared Pub-Style Poutine Fries.
Yield
2 servings
Ingredients
Seasoned Flour
1 cup flour
2 tsp. salt
1 tsp. black pepper
Hushpuppy Coating
1 cup flour
1 cup cornmeal
2 eggs
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 cups milk
1 tsp. salt
4 ounces Tavern Traditions™ Beer Battered Platter Fries (#45R) or
Beer Battered Thin Cut Regular Fries (#45Q)
1/2 ounce malt vinegar
Pinch salt
5 (3-ounce) cod filets
2 ounces
Spicy Ketchup:
1 cup Hunt's™ Ketchup
1 tsp. prepared horseradish
2 Tbsp. Tabasco
Directions
Dredge the cod filets in the flour and then dip into the cornmeal mixture. Fry at 350°F for about 5 minutes or until fully cooked.
Prepare the french fries according to package directions. Toss with the vinegar and sprinkle with salt.
Serve the fish & fries together in a basket or bucket along with the Spicy Ketchup.
Yield
1 Serving
Ingredients
Turkey
6 ounces turkey breast tenderloin
3 whole sage leaves
1/4 teaspoon fresh chopped thyme
Pinch of salt
Pinch of black pepper
1/4 cup olive oil
1/4 cup flour (seasoned with salt & pepper)
Vegetables
3 cups fresh baby spinach
1 Tbsp. minced shallots
1 minced garlic clove
Au Jus
1/4 cup chicken or turkey stock
2 Tbsp. maple syrup
Pinch of salt
Pinch of black pepper
2 Tbsp. minced shallots
2 tsp. unsalted butter
Fries
4 ounces prepared Sweet Potato Fries
Directions
Turkey - place a layer of plastic on a cutting board. On top of the plastic place the turkey breast topped with the fresh herbs, salt and pepper. Cover with another sheet of plastic wrap. Pound gently to flatten the turkey breast and incorporate the herbs into the turkey. Heat a sauté pan to medium-high; add olive oil. Dredge turkey in flour, shaking off excess. Sauté on both sides until just cooked through. Set aside and keep warm
In a separate pan, sauté shallots and garlic for 2 minutes. Add spinach and sauté for an additional minute. Place this mixture in the center of a serving plate and keep warm.
In the pan the turkey was cooked in add in the shallots to sweat them. Add in herbs and stock; reduce by half. Add in maple syrup and butter; heat to a boil and then shut the heat off.
While the au jus is reducing, prepare the Sweet Potato Fries according to package directions. Place them across the spinach mixture.
Place the turkey breast on the side of the Sweet Potato fries, drizzle with au jus and serve.
Yield
1 Serving
Ingredients
1/2 cup prepared Sweet Potato Tri-Cut dices or 1/2 cup prepared Mashed Sweet Potatoes
4 Tbsp. olive oil
1 seasoned, skinless chicken breast
1/4 cup diced carrots
1/4 cup cauliflower florets
2 Tbsp. diced onions
1/4 cup broccolli florets
3 Tbsp. diced red bell pepper
3 Tbsp diced zucchini
Salt, dash
Pepper, dash
1 cup coconut milk
3-6 Tbsp. green curry paste (to taste)
2 tsp. fresh basil, chiffonade
1 tsp fresh cilantro, rough chop
1 tsp. fresh mint, chiffonade
Directions
Prepare Sweet Potatoes according to package directions.
Meanwhile, heat oil in sauté pan and sear on both sides. Remove chicken breast and keep warm.
In same pan, sauté carrots, cauliflower, onions and broccoli for about 4 minutes. Add remaining vegetables, salt and pepper; cook for another 5 minutes. Stir in the coconut milk, green curry paste and mix well. Add the chicken breast, bring to a boil and reduce to simmer to thicken (about 3 minutes).
Place the cooked Sweet Potato Dices or Mashed Sweet Potatoes in the center of the plate. Remove the chicken breast from the sauce mixture, slice on the bias and set aside. Add fresh herbs to the sauce mixture and stir well. Place just the vegetables around the Sweet Potatoes. Add the sliced chicken breast across the top of the sweet potatoes. Drizzle with sauce all around the vegetables and plate edge.
Yield
15 servings (6 ounces)
Ingredients
46 ounces canned pineapple juice, unsweetened
8 ounces canned tomato juice, low-sodium
13 1/2 ounces fresh mango, peeled, seeded and finely diced
13 1/2 ounces fresh papaya, peeled, seeded and finely diced
7 1/2 ounces red onion, finely diced
5 1/2 ounces green bell pepper, seeded and finely diced
5 1/2 ounces red bell pepper, seeded and finely diced
3 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, minced
1 tsp. kosher salt
1/8 tsp. ground white pepper
Sweet Things® Sweet Potato CrissCut Fries (#L0090), prepared according to package directions
Directions
In a large mixing bowl, combine all ingredients except sweet potato fries; stir to blend. Adjust seasoning, if needed. Cover with plastic wrap and refrigerate for at least 1 hour or longer. Serve alongside prepared Sweet Potato CrissCut Fries.
Chef's Tip
- Add crushed red chili flakes or minced jalapeños for a bit of spice that reminds you of the islands.
- Diced fresh pineapple or other tropical fruits can be substituted for the mango and papaya.
- Pour Island Gazpacho in a halved coconut for a creative presentation.
Yield
1 cup
Ingredients
3/4 cup Hunts® BBQ Sauce
1/4 cup Guldens® Mustard
* Add 1 Tbsp. dried chipotle or ancho for a spicy kick
Directions
Blend ingredients together and serve with your favorite sweet potato fries.
Chef's Tip
This dip pairs well with many different sweet potato cuts - Crinkle Cut Fries (Item #L0084), CrissCut® Fries (Item #L0090), Trim Fries (Item #L8000), Platter Fries (Item #L8100).
Yield
1 Serving
Ingredients
- 1 large flour tortilla
- 2 ounces shredded cheddar cheese
- 2 scrambled eggs
- 3 ounces cooked chorizo sausage
- 3 ounces sauteéd diced onions
- 3 ounces sauteéd diced red & green bell peppers
- 3 ounces Sweet Things® Sweet Potatoes Battered Tri-Cut Dices (Item #L0086), cooked according to package directions
- 2 ounces shredded red cabbage (optional plate garnish)
- 2 ounces prepared salsa (optional)
- 2 ounces prepared guacamole (optional)
Directions
Heat the tortilla to make it pliable. Layer, spreading each ingredient evenly onto the tortilla - cheddar cheese, scrambled eggs, chorizo sausage, sauteéd onions & peppers and cooked sweet potato dices.
Wrap well to form a burrito shape. Cut in half at a 45° angle. Place shredded cabbage on plate and top with breakfast burrito halves. Serve with prepared salsa and guacamole, if desired.
Yield
1 1/4cups
Ingredients
- 1 cup prepared tartar sauce
- 2 Tbsp. cajun seasoning blend
- 1/2 tsp. cayenne pepper, ground
- 1/4 tsp. Tabasco
Directions
Mix all ingredients. Serve with Lamb Weston Sweet Things Sweet Potato Fries (Item #L8000 or #L8100).
Yield
3 portions
Ingredients
- 2/3 cup Lamb Weston Sweet Things Sweet Potato Mashed Original (Item #M0007)
- 2/3 cup heavy cream
- 1/3 cup sugar
- 1/3 cup Egg Beaters®
- 1/2 tsp. vanilla
- Pinch granulated sugar
Directions
Prepare Lamb Weston Sweet Things Sweet Potato Mashed according to directions. Mix sweet potatoes in with remainder of ingredients, except granulated sugar. Pour into greased ramekins/serving dishes. Bake in 350°F oven for 35 to 45 minutes in a hot water bath covered with foil until set but soft. Remove and allow to cool at room temperature for 15 minutes. Place into cooler and allow to become fully cooled. Sprinkle with granulated sugar and burn with a torch to caramelize.
Yield
Approximately 2 cups Seasoning Blend & Dip
Ingredients
Cinnamon Sugar Blend
1/2 cup brown sugar
1 1/2 cups granulated sugar
1/8 tsp. salt
1/2 tsp. cinnamon
Marshmallow Cream Dip
12 ounces marshmallow cream
3 Tbsp. honey
3 - 7 Tbsp. water
Directions
Cinnamon Sugar Blend
Mix all ingredients well. Store in airtight container at room temperature.
Marshmallow Cream Dip
Blend marshmallow cream, honey and 3 tablespoons water until combined. Add more water, as needed for the right dipping consistency. Serve at room temperature.
Fry Sweet Things® Sweet Potato Fries (Item #L8000, #L8100, #L0084 or #L0090) according to package directions. Immediately after frying, dust the fries with a generous amount of seasoning blend. Serve warm with Marshmallow Cream Dip.
Yield
Approximately 2 cups Seasoning Blend & Sesame Ketchup
Ingredients
Asian Five Spice Seasoning Blend
1 3/4 cups Chinese Five Spice
1/4 cup salt
Sesame Ketchup
2 cups Hunt's® Ketchup
2 Tbsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. toasted sesame seeds
1/4 tsp. salt
1 tsp. rice wine vinegar
2 tsp. fresh cilantro, chopped
Directions
Asian Five Spice Seasoning Blend
Mix ingredients well. Store in airtight container at room temperature.
Sesame Ketchup
Blend all ingredients together. Chill and serve.
Fry Sweet Things® Sweet Potato Fries (Item #L8000, #L8100 or #L0084). Immediately after frying, dust the fries with a generous amount of seasoning blend. Serve warm with Sesame Ketchup.
Yield
Approximately 1/3 cup Seasoning Blend & 2 cups Mole Ketchup
Ingredients
SW Seasoning Blend
2 Tbsp. chili powder
1 tsp. chipotle pepper powder
1 Tbsp. ground cumin
3/4 tsp. crushed red pepper flakes
1 tsp. dried oregano
1 Tbsp. garlic powder
1 Tbsp. salt
Mole Ketchup
2 cups Hunt's® ketchup
1 Tbsp. taco seasoning mix
2 tsp. chipotle pepper powder
2 tsp. cocoa powder
1 tsp. fresh lime juice
Directions
SW Seasoning Blend
Mix ingredients well. Store in airtight container at room temperature.
Mole Ketchup
Blend all ingredients together and mix well. Chill and serve.
Fry Sweet Things® Sweet Potato Fries (Item #L8000, #L8100 or #L0084). Immediately after frying, dust the fries with a generous amount of seasoning blend. Serve warm with Mole Ketchup.
Yield
12 servings
Ingredients
Piadine
12 each grilled pita bread
3 cups Sweet Things® Sweet Potato Mashed Oritinal (Item #M0007), cooked according to package directions
1 pound ground Italian sausage, cooked
24 ounces Pepperonata Sauce (recipe follows)
2 cups Egg Beaters®, cooked according to package directions
Pepperonata Sauce
2 ounces olive oil
6 ounces diced onions
6 ounces diced bell peppers
1 clove garlic, minced
30 ounces Angela Mia® Petite Diced Tomatoes with juice
3 ounces capers
Salt & pepper, to taste
Directions
Piadine
Evenly spread mashed sweet potatoes over one side of the 12 pieces of pita bread. Combine Italian sausage with Pepperonata Sauce and spread 2 ounces of this mixture over the mashed sweet potatoes. Top with prepared Egg Beaters, fold in half and serve.
Pepperonata Sauce
Heat olive oil in sauté pan and cook onions, peppers and garlic until soft, about 10 minutes. Add tomatoes and capers. Continue to cook on medium-low for about 10 minutes or until liquid reduces by half. Remove from heat and serve.
Yield
1 1/2 cups seasoning
Ingredients
- 1 cup Old Bay® seasoning
- 1/4 cup granulated sugar
- 1/4 cup garlic, granulated or powder
Directions
Blend ingredients together. Fry Sweet Things® Sweet Potato Fries (Item #L8000, #L8100, #L0084). Immediately after frying dust the fries with a generous amount of seasoning blend. Serve warm.
Yield
2 Cups
Ingredients
- 1 cup caramel apple dip
- 1 cup light corn syrup
Directions
Whisk corn syrup into prepared caramel apple dip. Serve with Lamb Weston Sweet Things® CrissCut ® Fries or Sweet Potato Mini Tater Puffs® (Item #L0090, #L0094).
Chef's Tip
* Add more corn syrup for thinner dip.
* Add less corn syrup for thicker dip.
* Caramel sundae/ice cream topping can be used without adding corn syrup.
Yield
4 servings
Ingredients
"Shooter"
4 each tortillas
4 ounces Citrus Salad (recipe follows)
4 each Queso dipNside™ appetizers (Item #60432), cooked according to package directions
Citrus Salad
10 ounces shredded jicama
2 Tbsp. lime juice
2 Tbsp. orange juice
2 tsp. chili powder
2 Tbsp. fresh cilantro, chopped
Directions
"Shooter"
Heat tortillas and top each evenly with a layer of citrus salad. Add a cooked Queso dipNside to each citrus layered tortilla. Serve immediately.
Citrus Salad
Toss shredded jicama with lime and orange juices. Add chili powder and cilantro and toss well to combine. Chill for about 30 minutes before serving.
Yield
Approximately 2 1/4 cups
Ingredients
8 ounces cream cheese, softened
1/4 cup Bleu cheese crumbles
1 Tbsp. garlic, minced
2 Tbsp. chives, minced
Pinch kosher salt
1/4 cup grated Parmesan cheese
1/2 cup heavy cream
1/4 cup bacon, cooked & crumbled
Directions
Add all ingredients except for heavy cream and bacon into food processor and pulse several times to combine. Gradually add heavy cream and process until smooth. Stir in bacon and adjust seasoning. Serve chilled.
Chef's Tip
Recommended Lamb Weston® products to serve with this dip:
Lamb's Natural® Chips (Item #30H and #H3030), Mini CrissCut® Fries (Item # K0010 and K0120) and any traditional Lamb Weston fries.
Yield
6 cups
Ingredients
1 cup Franks® Buffalo Wing Sauce
8 ounces cream cheese, softened
1 cup Bleu cheese salad dressing, prepared
1 cup cheedar cheese, shredded
1 cup Bleu cheese crumbles
1 cup cooked, diced chicken breast
Directions
Mix all ingredients together. Heat well and serve hot.
Chef's Tip
Recommended Lamb Weston® products to serve with this dip:
Lamb's Natural® Chips (Item #30H and #H3030), Mini CrissCut® Fries (Item # K0010 and K0120), LW Private Reserve® Pinwheel Wedge® (Item #L3057) and any Lamb Weston Steak Cut Fries.
Yield
2 cups
Ingredients
1 1/2 cups liquid margarine
1/4 cup grated Parmesan cheese
1/4 cup garlic, minced
1-2 Tbsp. fresh parsley, chopped
Kosher salt & cracked black pepper (optional)
Directions
Mix all ingredients well.
Fry My Fries® Regular Cuts, Concertina®, CrissCut® or Shoestring (Item #MY001, #MY012, #MY004 or #MY005). Immediately after frying, gently toss the fries with the garlic & Parmesan mixture. Serve immediately.
Yield
2 cups
Ingredients
1 1/4 cups liquid margarine
1/4 cup grated Parmesan cheese
1/4 cup garlic, minced
2 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh lime juice
1 Tbsp. ground chipotle powder
Kosher salt & cracked black pepper (optional)
Directions
Mix all ingredients well.
Fry My Fries® Regular Cuts, Concertina®, CrissCut® or Shoestring (Item #MY001, #MY012, #MY004 or #MY005). Immediately after frying, gently toss the fries with the Mexican seasoning mixture. Serve immediately.
Yield
1 cup
Ingredients
- 1 cup mayonnaise
- 1 Tbsp. pureed chipotle peppers
- Pinch salt
Directions
Mix all ingredients together. Allow to set in refrigerator for 20 minutes to blend flavors.
Serve with Lamb Weston Tantalizers Beer Battered Onion Rings (Item #30421).
Yield
Approximately 4 servings bruschetta mixture
Ingredients
- 2 cups diced ripe tomatoes
- 2 Tbsp. finely diced red onion
- 2 Tbsp. chopped fresh basil leaves
- 1 clove minced fresh garlic
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- Salt & fresh cracked black pepper, to taste
- My Fries® CrissCut® Fries (Item #MY005)
Directions
Toss together tomatoes, red onion, fresh basil, minced garlic, balsamic vinegar, olive oil, salt and pepper. Let stand 30 minutes for flavors to blend.
Serve alongside prepared CrissCut® Fries.
Yield
16 ounces
Ingredients
- 2 cups sour cream
- 1 tsp. lime zest
- 2 Tbsp. fresh lime juice
- 1 tsp. Kosher salt
- Fresh cracked black pepper (garnish)
- Fresh chopped chives (garnish)
Directions
Mix all ingredients together. Allow flavors to bloom for 15 to 20 minutes before serving.
Chef's Tip
Recommended Lamb Weston® products to serve with this dip:
- Ranch Recipe Wedges (#R12)
- Cheddar Cheese Stuffed Jalapeños (#30450)
- World Rings® Steakhouse Peppercorn (#50413)
- Southwestern Cheddar Cheese Stuffed Spudz® (#P38)
- Chipotle Cheddar Stuffed Spudz® (#P4101)
Yield
Approximately 1 gallon
Ingredients
- 1/3 lb. butter
- 5 Tbsp. chopped garlic
- 1 cup tomato paste
- 5 3/4 lbs. roasted red peppers
- 1/4 cup parmesan cheese
- 1 tsp. granulated garlic
- 1 tsp. onion powder
- 1 tsp. crushed red pepper
- 1/2 tsp. ground white pepper
- 1/2 cup balsamic vinegar (use less or more to taste)
- 3/4 cup heavy cream
Directions
Melt the butter, add the garlic and heat. Add in the tomato paste and heat. Add in all remaining ingredients except the vinegar and cream. Simmer for 3 minutes. Add vinegar and cream. Remove from heat, cool. Serve with Lamb Weston My Fries Concetinas® (Item #MY004).
Yield
1 1/4 cups
Ingredients
- 2 cups prepared ranch dressing
- 1/2 cup diced caramelized onions
- 1/4 cup sour cream
- Pinch of fresh cracked black pepper
Directions
Blend all ingredients together. Serve chilled.
Chef's Tip
Recommended Lamb Weston® products to serve with this dip:
- Battered Sweet Corn Nuggets (#30472)
- Original Recipe Wavelength Fries® (#E69)
- LW Private Reserve® Pinwheel Wedge® (#L3057)
- Starz® (#S0026)
- Lamb's Natural® Chips (#30H)
- Lamb's Natural® Yukon Chips (#H3030)
Yield
2 servings
Ingredients
- 1/2 cup Lamb Weston SuperSlices® (Item #H89)
- 2/3 cup Egg Beaters®
- 1/2 cup chopped sauteéd onion
- 1/2 tsp. chopped garlic, sauteéd
- 1/4 tsp. salt
- 1/8 tsp. fresh chopped thyme
- 1/4 tsp. fresh chopped parsley
- 2 Tbsp. grated Asiago cheese
- 2 cups Lamb's Supreme® Oven Roasted Red Skin Wedges (Item #J84)
- 1 tsp. smoked paprika
- Non-stick cooking spray
Directions
Spray a 6-inch casserole dish with non-stick cooking spray. Arrange the Superslices in the bottom of the dish; top with the sauteéd onions and garlic. Mix the Egg Beaters, garlic, salt, thyme and parsley; pour over the potato/vegetable mixture. Cover with foil and bake at 375° for 25 minutes. Remove foil, top with Asiago cheese and bake for another 5 minutes.
While the frittata is baking, place Red Skin Wedges on a cookie sheet sprayed with non-stick cooking spray and bake in the oven with the frittata for about 20 minutes or until golden. Remove from oven, spray with non-stick cooking spray and toss with smoked paprika.
Serve the seasoned potato wedges alongside the frittata.
Yield
Approximately 2 1/4 cups
Ingredients
- 1 cup prepared salsa
- 1/2 cup Hunt's® Petite Diced Tomatoes
- 1/2 cup fresh cooked corn kernels or frozen corn, thawed
- 3 tsp. finely diced fresh jalapeño peppers
- 3 Tbsp. fresh lime juice
- 2 Tbsp. fresh chopped cilantro
- Pinch of salt
- 1/8 tsp. ground cumin
Directions
Mix all ingredients. Serve chilled.
Chef's Tip
Recommended Lamb Weston® products to serve with this salsa:
- LW Private Reserve® Pinwheel Wedges® (#L3057)
- MunchSkins® (#22D)
- Lamb's Natural® Chips (#30H)
- Lamb's Natural® Yukon Chips (#H3030)
