Yield

1 Serving

Ingredients

7 Spicy Bean dipNside® (#60430) 
2 ounces shredded lettuce
4-5 red onion slivers
3 ounces taco meat (seasoned ground beef)
1 1/2 ounces shredded cheddar cheese
2 ounces pico de gallo
1 ounce sour cream
Garnish with cilantro, sliced green onions and sliced black olives

Directions

Preheat fryer to 350°F.  Place 7 Spicy Bean dinNsides in a fryer for 1 minute 50 seconds to 2 minutes.  After frying, gently arrange each dipNside around a plate's edge in a "wheel shape".  Stack all remaing ingredients on top of the dipNsides in layers to create a delicious Dedo de Tostado!

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

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

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 Gilroy Foods & Flavors™ Controlled Moisture™ Fire-Roasted Grilled Fajita Blend Strips (Item #G5040), heated
• 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, heated fajita blend vegetables 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 Lightly Seasoned Mashed Sweet Potatoes (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 Mashed Sweet Potatoes 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 or #L0084) or Alexia® Natural Sweet Potato Fries (Item #AX507).  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) or Alexia® Natural Sweet Potato Fries (Item #AX507).  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) or Alexia® Natural Sweet Potato Fries (Item #AX507).  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® Mashed Lightly Seasoned (Item #M0009), 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
12 ounces Gilroy Foods & Flavors™ Fajita Blend
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 Fajita Blend 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® Chips (Item #L0085).

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 sliders

Ingredients

Sliders
4 soft dinner rolls, cut in half
Artichoke Aioli (recipe follows)
2 grilled chicken breasts, each cut in half
4 ounces watercress
4 each Spinach dipNside™ appetizers (Item #50433), cooked according to package directions
 
Artichoke & Lemon Aioli
2 cups mayonnaise
1 Tbsp. fresh lemon juice
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic, minced
3/4 cup canned artichokes, chopped

Directions

Sliders
Spread about 1 tablespoon Artichoke & Lemon Aioli on each bun.  Add grilled chicken breast, watercress and Spinach dipNside to bottom piece of roll.  Add roll top and serve.

Artichoke & Lemon Aioli
Combine all ingredients into a food processor.  Purée until smooth.  Allow to rest in refrigerator for at least 20 minutes for the flavors to blend.  Serve chilled.

Yield

4 servings

Ingredients

"Shooter"
4 each tortillas
4 ounces Citrus Salad (recipe follows)
4 each Queso dipNside™ appetizers (Item #50432), 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, #MY005 or #MY011).  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, #MY005 or #MY011).  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

1 serving

Ingredients

• 1 cup water
• 2 Tbsp. butter
• 1/4 cup polenta
• 1/3 cup white cheddar cheese
• Salt & fresh cracked black pepper, to taste
• 1/3 cup Gilroy Foods & Flavors™ Controlled Moisture™ Fire-Roasted Grilled Fajita Blend Strips, thawed (Item #G5040)
• 3 ounces ham, cut into 1/4- x 1-inch strips
• 1/2 tsp. chopped garlic
• 1/2 cup Egg Beaters®
• 2 Tantalizers® Biscuit & Gravy Stuffed Spudz® (Item #P4401)
• 1 Tbsp. shredded white cheddar cheese (garnish)

Directions

To make polenta, heat the water and butter until the butter is melted.  Mix in the polenta using a wire whisk and simmer, stirring often until cooked - about 15 minutes.  Stir in cheese, salt and pepper and transfer to a serving bowl.

Sauté Fajita Blend Strips with ham and garlic.  Spoon on top of cooked polenta.

Scramble the Egg Beaters according to package directions and place on top of the ham mixture.  Sprinkle with 1 tablespoon cheddar cheese and serve with the Biscuit & Gravy Stuffed Spudz.

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)
• Island Breeze World Rings® (#30412)
• 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 (Item #MY001, #MY004, #MY005, #MY011 or #MY012).

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)
• 1/2 Gilroy Foods & Flavors™ Controlled Moisture™ Fire-Roasted Grilled Fajita Blend Strips, thawed (Item #G5040)
• 2/3 cup Egg Beaters®
• 1/2 tsp. chopped garlic
• 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 thawed Fajita Strips.  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)
• Island Breeze World Rings® (#50412)
• Baja Lime World Rings® (#50411)
• MunchSkins® (#22D)
• Lamb's Natural® Chips (#30H)
• Lamb's Natural® Yukon Chips (#H3030)