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
1 cup
Ingredients
- 1/2 cup fresh orange juice
- 2 Tbsp. shallots, minced
- 1 Tbsp. fresh thyme leaves
- 2 tsp. orange zest
- 1 tsp. honey
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh fennel bulb, finely chopped
- 2 Tbsp. fennel fronds, chopped
- Kosher salt, to taste
- Cracked black pepper, to taste
Directions
- Whisk orange juice, shallots, thyme, orange zest and honey in medium bowl to blend. Gradually whisk in oil and ten add fennel and fennel fronds.
- Season to taste with salt and pepper. (Can be made one day ahead. Cover and chill. Refrigerate before using.)
Yield
1 cup
Ingredients
- 1 cup olive oil based mayonnaise
- 4 each canned Chipotle chilies in adobo
- 2 Tbsp. canned Chipotle adobo sauce
- 2 Tbsp. honey
- 1 tsp. Dijon mustard
- 1/2 oz. fresh lemong juice
- dash kosher salt
Directions
Place the Chipotle chilies in the food processor and grind until dissolved into a paste; add remaining ingredients and blend together. Check for seasoning.
Yield
1 cup
Ingredients
- 2 cups fresh spinach leaves, blanched and shocked
- 1/8 cup walnuts, chopped and toasted
- 1 cup fresh basil, blanched and shocked
- 1/2 each garlic clove, fresh, minced
- 1/8 cup Parmesan cheese
- 1/4 cup olive oil
- dash kosher salt
Directions
- Place all of the ingredients in a blender except for the olive oil; begin blending all ingredeints and slowly drizzle the olive oil into the mixture to obtain a pesto consistency.
- Check for seasoning.
Yield
1 cup
Ingredients
- 1/4 cup apple wood smoked tick-cut bacon, chopped
- 1 cup real maple syrup, grade A
- 1 cup apple cider
- dash Kosher salt
- dash cracked black pepper
- 1 tsp. paprika, ground
Directions
- Cook the bacon, drain and set aside.
- In a small saucepan, heat the maple syrup, apple cider, salt, pepper and paprika over medium-high heat until it begins to bubble. Reduce heat and cook for another four-five minutes.
- Mix in the bacon and serve.
Yield
1 cup
Ingredients
- 2 Tbsp. unsalted butter
- 2 Tbsp. toasted flour
- 1 cup beef stock, not
- kosher salt to taste
- cracked black pepper to taste
Directions
In a small sauté pan, create a roux by melting the butter, adding the flour and mixing together so it becomes a very thick paste, then in a slow and continued flow, add the hot beef stock and whisk continuously until the roux and beef stock have been completely incorporated and the proper consistency has been achieved.
Yield
1 cup
Ingredients
- 8 oz. roasted red peppers, peeled and cleaned
- 2 each egg yolks
- 2 Tbsp. Dijon mustard, whole grain
- 2 tsp. fresh lemon juice
- 1 oz. ice old water
- 1/2 cup grape seed oil
- 1/2 cup olive oil
- 1 tsp. Spanish paprika
- Kosher salt to taste
- Cracked black pepper to taste
Directions
- Place the first five ingredients in the food processor and while running, pour the grape seed oil in a slow and steady flow, followed by the olive oil until the consistency of an aioli is reach.
- Season with salt and pepper.
Yield
1 cup
Ingredients
- 2 Tbsp. lime zest
- 2 Tbsp. orange zest
- 2 Tbsp. Mandarin orange zest
- 3 Tbsp. thyme, dry
- 3 Tbsp. oregano, dry
- 3 Tbsp. sage, dry
- 2 Tbsp. ginger powder
- 2 Tbsp. marjoram powder
- 1 Tbsp. kosher salt
- 1 Tbsp. cracked black pepper
Directions
- Mix all ingredients together in a bowl and reserve for service. When tossing with fries, use only small amount, depending on the size of the fry order.
- Store in an airtight container in a cool, dark place. Before using, shake container, settlement may occur.
Yield
1 cup
Ingredients
- 1/4 cup fresh rosemary, chopped
- 3/4 cup Parmesan cheese, grated
- 3 Tbsp. garlic flakes
- 1 Tbsp. coriander powder
- 1 tsp. kosher salt
- 1 Tbsp. cracked black pepper
Directions
- Mix all ingredients together in a bowl and reserve for service. When tossing with fries, use only a small amount, depending on the size of the fry order.
- Store in an airtight container in a cool, dark place. Before using,shake container, settlement may occur.
Yield
1 cup
Ingredients
- 6 Tbsp. hot red pepper flakes
- 4 Tbsp. pink peppercorns, cracked
- 4 Tbsp. garlic powder
- 4 Tbsp. onion powder
- 4 Tbsp. Spanish paprika
- 4 Tbsp. kosher salt
- 2 Tbsp. white pepper powder
Directions
- Mix all ingredients together in a bowl and reserve for service. When tossing with fries, use only a small amount, depending on the size of the fry order.
- Store in an airtight container in a cool, dark place. Before using,shake container, settlement may occur.
Yield
1 cup
Ingredients
- 6 Tbsp. porcini mushroom powder
- 6 Tbsp. black truffle flakes
- 4 Tbsp. white pepper powder
- 2 Tbsp. garlic powder
- 2 Tbsp. onioni powder
- 2 Tbsp. kosher salt
Directions
- Mix all ingredients together in a bowl and reserve for service. When tossing with fries, use only a small amount, depending on the size of the fry order.
- Store in an airtight container in a cool, dark place. Before using,shake container, settlement may occur.
Yield
1 cup
Ingredients
- 1 cup fresh cilantro, finely chopped
- 1/3 cup lemon zest
- 2Tbsp. ancho chili powder
- 2 tsp. coriander powder
- 2 tsp. cumin powder
- 2 Tbsp. garlic flakes
- 2 Tbsp. kosher salt
Directions
- Mix all ingredients together in a bowl and reserve for service. When tossing with fries, use only a small amount, depending on the size of the fry order.
- Store in an airtight container in a cool, dark place. Before using,shake container, settlement may occur.
Yield
1 cup
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup Greek olives, finely chopped
- 1 tsp. garlic, minced
- 1 tsp. thyme, dry
- 1 tsp. oregano, dry
- 1/4 oz. fresh lemon juice
- kosher salt to taste
- cracked black pepper to taste
Directions
- Mix all ingredients in a bowl.
- Check for seasoning and adjust.
Yield
1 cup
Ingredients
- 5 lbs. fresh globe tomatoes
- 4 oz. basil leaves, fresh
Directions
- Wash and core the tomatoes,t hen slice as thin as possible, 1/8" thick, max.
- Place the tomato slices on the screened trays of a dehydrator and set the machine at 150°F.
- After 4 hours, flip the tomato slices so they don't stick to the tray and continue to dehydrate until completely dry and crisp.
- Half way into the drying of the tomatoes, place the basil leaves in the dehydrator and allow them to dry until completely toasted.
- Remove the tomato slices and basil from the dehydrator, put them in a blender and completely crush them to a powder consistency.
- Store in an airtight container in a cool, dark place. Before using,shake container, settlement may occur.
Yield
1 cup
Ingredients
- 1/2 lb. peaches, canned, diced
- 1/4 cup yellow onions, chopped
- 1 Tbsp. garlic, minced
- 1 Tbsp. jalapeño pepper, chopped with seeds
- 1 oz. apple cider vinegar
- 2 oz. bourbon
- 4 oz. cola
- 1 Tbsp. dijon mustard
- 1 tsp. brown sugar, light
- 1/4 tsp. chili powder
- 1/2 tsp. kosher salt
Directions
- Cook onion, garlic, jalapeño and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes.
- Add peaches and remainingingredients and simmer, uncovered, stirring occasionally, until peaches are very tender and the liquid has reduced 3/4 of the way, about 45 minutes. Reduce until desired consistency is achieved.
- Purée in a blender for a finer, smoother and more delicate sauce.
Yield
1 cup
Ingredients
- 6 oz. cream cheese
- 4 oz plain low fat yogurt
- 1 Tbsp. smoked paprika
- 1 tsp. fresh lemon juice
- kosher salt to taste
- cracked black pepper to taste
- 2 oz. red pepper jelly
Directions
- Using a standard mixer, place the cream cheese, yogurt, paprika and lemon juice in a mixing bown and mix at low speed to soften the cream cheese and combine all the ingredients together.
- Taste and adjust seasoning with salt and pepper.
- Serve in a bowl topped with red pepper jelly.
Yield
1 cup
Ingredients
- 8 oz. refried beans, canned
- kosher salt to taste
- cracked black pepper to taste
- 1 tsp. hot sauce
- 2 Tbsp. fresh cilantro, chopped
- 4 oz. Mexican chorizo, cooked and finely chopped
Directions
- In a medium size saucepan, over medium-low heat, add beans and season with salt, pepper, hotsauce and cilantro.
- Serve in a small bowl topped with crumbles of Mexican chorizo.
Yield
1 cup
Ingredients
- 1/2 cup sweet Vidalia onions, sliced and caramelized
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp. hot sauce
- 1 Tbsp. chives, fresh, finely chopped
- 3 Tbsp. sweet Vidalio onion vinaigrette (recipe follows)
- Kosher salt to taste
- Cracked black pepper to taste
- Vinaigrette
- 1/2 each sweet Vidalia onion, peeled and quartered
- 1/2 cup apple cider vinegar
- 1/2 cup canola oil
- 1 garlic clove, crushed and peeled
- 2 oz. granulated sugar
- 1/2 tsp mustard powder
- 1 tsp kosher salt
Directions
Vinaigrette
Place all the ingredients, except for the canola oil, in a blender and create an emulsion by slowly adding the canola oil while it is blending all the other ingredients.
Dip
Mix all ingredients in a stainless steel bowl; taste and adjust seasoning.
Yield
1 cup
Ingredients
- 6 oz. tomato puree, basic, cnned
- 2 Tbsp. celery, finely chopped
- 2 Tbsp. green olives, finely chopped
- 1 oz. clam juice, bottled
- 1 Tbsp. Worcestershire sauce
- 1 tsp. fresh lime juice
- 1 tsp. sugar, granulated
- 1/2 tsp. cracked black pepper
- 4 dashes Angostura bitters
- 1 tsp. Tabasco sauce
Directions
In a medium size stainless steel bowl, mix all ingredients together; check for seasoning and adjust.
Yield
Dressed-up Side Serving Size 1-2
Ingredients
- 8 ea. Lamb Weston® Breaded Yellow Cheese Curds (Item# 30439)
- 12 Lamb Weston® Onion Strings (item# 30407)
- 1 cup aged cheddar cheese sauce
- 3 cups broccoli florets
Directions
Steam 3 cups of broccoli florets. Toss broccoli in cheese sauce. Top with Cheese Curds and Onion Strings, prepared according to package directions.
Yield
Dressed-up Side Serving Size 1-2
Ingredients
6 each Lamb Weston® Groumet Breaded 3/4" Onion Rings (Item 30411)
1 ounce Buffalo style hot sauce
1 ounce Maytag Bleu Cheese Sauce (recipe follows)
1/4 cup bleu cheese crumbles
6 each celery sticks
Bleu Cheese Sauce (makes 11 oz.)
1/2 cup mayonnaise
1/2 cup sour cream
1 ounce lemon juice
1/2 ounce hot sauce
1/4 cup bleu cheese crumbles
Directions
Prepare Onion Rings according to package directions. Place Onion Rings in a paper cone inside a cone holder. Drizzle with Buffalo style hot sauce and Bleu Cheese Sauce. Sprinkle with bleu cheese crumbles and garnish with celery sticks protruding from cone.
Bleu Cheese Sauce: Place all ingredients ina food processor and blend until smooth. Refrigerate.
Yield
Shareable Platter Serving Size: 2-4
Ingredients
- 4 each Lamb Weston® Italian Breadded Mozzarella Sticks (item 30429)
- 4 slices of 4½" long bias-sliced baguette
- 4 Tbsp. of thick hearty marinara
- 4 thin slices of capicola
- 4 thin slices of salami
- 4 tsp. olive tapanade
Directions
Prepare mozzarella sticks according to directions on package. Toast or grill baguette slices. Spread one tablespoon of marinara on each baguette slice. Fold one slice each of salami and capicola and place on crostini. Place mozzarella stick on top of sliced meats and top with a sprinkling of olive tapenade.
Yield
Small Plate Serving Size 1-2
Ingredients
- 1 each Lamb Weston® Breaded Dill Pickle Spear (Item 30487)
- 1 each all beef hot dog
- 1 each toasted poppy seed hot dog bun
- 2 tbsp. yellow mustard
- 1 each sport peppers (for garnish)
- 1 tbsp. neon relish
- 1 tbsp. onions, diced
- 1 tbsp. tomato, diced
Directions
Prepare breaded pickle spear according to directions on package. Grill hot dog, split down the middle and place in a toasted poppy seed bun with mustard. Place a hot and crispy pickle inside of hot dog.
Chef's Tip
Serve with all of Chicago's favorite toppings: yellow mustard, sport pepeprs, neon rlish, diced onions and tomatoes!
Yield
Small Plate Serving Size 1-2
Ingredients
- 3 each Lamb Weston® Italian Breaded Oval Sliced Zucchini (Item 30464)
- 3 Tbsp. rustic marinara sauce
- 3 each grilled bocconcini fresh mozzarella ball
- 3 tsp. balsamic vinegar
- 3 tsp. basil chiffonade
Directions
Prepare breaded oval zucchini slices according to package directions. Place three crispy ovals of zucchini on a plate. Top each slice with one tablespoon of marinara. Place one grilled bocconcini fresh mozzarella ball on top of marinara. Garnish each zucchini with basil chiffonade and drizzle balsamic vinegar on plate.
Yield
Shareable Platter Serving Size 2-4
Ingredients
- 16 each Lamb Weston® Whole Battered Mushrooms
- 1/3 cup Monterey jack cheese, shredded
- 1/4 cup crispy bacon crumbles
- 1/4 cup green onions, chopped
- 3 ounces ranch dressing
Directions
Prepare mushrooms according to package directions. Sprinkle Monterey jack cheese on top of hot mushrooms. Sprinkle with warm crispy bacon crumbles. Drizzle with ranch dressing and top with chopped green onions.
Yield
Standalone Appetizer Serving Size 2+
Ingredients
- 7 each Lamb Weston® Breaded Cream Cheese Stuffed Jalapeños (item 30451)
- 2 ounces Argentinean chimichurri aioli (recipe follows)
- 2 ounces Korean gochujang cheese sauce (recipe follows)
- 2 ounces Moroccan harissa-spiced country style mustard (recipe follows)
Argentinea Chimichurri Aioli (makes 4 cups)
1/2 bunch parsley
1/2 bunch cilantro
1/4 cup capers
1/2 cup garlic cloves
1 ounce red wine vinegar
1 tsp. red pepepr flakes
2 cups olive oil mayonnaise
Gochujang Cheese Sauce (makes 9 oz.)
8 ounces cheese sauce
1 ounce gochujang
red pepper flakes
Moroccan Harissa-Spiced Country Style Mustard (makes 9 oz.)
8 ounces country style mustard
3 Tbsp. harissa
Directions
Prepare stuffed jalapeños according to package directions. Place crispy stuffed jalapeños in a paper lined basket. Serve with two ounces of each sauce.
Argentinean Chimichurri Aioli: Puree ingredients in food processor until smooth.
Gochujang Cheese Sauce: Puree ingredients in food processor until smooth.
Moroccan Harissa-Spiced Country Style Mustard: Puree ingredients in food processor until smooth.
Yield
Dressed-up Side Serving Size 1-2
Ingredients
8 each Lamb Weston® Sweet Battered Corn Nuggets (item 30472)
8 each Lamb Weston® Spicy Battered Onion Petals (item 30408)
4 ounces sweet cream sauce (recipe follows)
1/4 cup thick cut smoked peppered bacon, cooked, rough chop
1/4 cup chopped chives
Sweet Cream Sauce (makes 9 oz.)
1 Tbsp. roux
1 cup heavy cream
2 Tbsp. sugar
1 tsp. fresh chopped garlic
salt and pepepr to taste
Directions
Prepare Corn Nuggets and Onion Petals according to package directions. Place hot and crispy Corn Nuggets and Onion Petals in a bowl with bacon pieces, toss gently. Place mixture into serving cup and drizzle with warm sweet cream sauce and chives.
Sauce preparation: Cook roux and slowly add cream to roux over medium heat, stirring constantly until thickened. Add sugar, garlic, salt and pepper to sauce and simmer for five minutes.
Yield
Small Plate Serving Size 1-2
Ingredients
Sandwich
6 pc. Lamb Weston® Battered Jalapeño & Onion Strips (item# 30415)
1 tbsp. Peruvian Spice Blend
1 6 oz. grilled chicken breast
1 ea. hoagie bun
1/4 cup grilled red and green pepper strips
2 tbsp. Pepper Aioli Sauce
3 ea. romaine lettuce-small leaves from the romaine heart
2 ea. roma tomato slices
Peruvian Spice Blend
1 tbsp. smoked paprika
1/2 tsp coriander
1 tsp. ground cumin
1 tsp. finely minced garlic
1 tsp. salt
1/2 tsp. black pepper
Aioli
1/2 tsp. dried peppercorns
1/2 cup mayonnaise
1/2 tsp. minced garlic
3/4 tsp. grated lemon peep
1 Tbsp. lemon juice
Directions
Prepare Jalapeño & Onion Strips according to directions on package. Sprinkle 1/2 tablespoon of Peruvian Spice Blend on chicken breast and grill until done. Spread 1 tablesppon of Pepper Aioli on bottom half of a grilled hoagie bun, place grilled chicken on top of sauce. Top grilled chicken with grilled red and green peppers. Toss hot and crispy Jalapeño & Onion Strips with remaining 1 tablespoon of Peruvian Spice Blend; place on top of grilled pepper strips. Spread 1 tablespoon of Pepper Aioli on grilled crown of bun and place on top of sandwich.
Aioli preparation
Coarsely grind or crush peppercorns. In a bowl, mix peppercorns, mayonnaise, minced garlic, grated lemon peel and lemon juice. If making sauce up to one day ahead, cover and chill.
Chef's Tip
Garnish with romaine leaves and sliced roma tomato.
Yield
Serves 2
Ingredients
Pico de Gallo
- 1/2 cup medium white onion, diced
- 2 cups diced tomato
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced jalapeño
- kosher salt to taste
- 1 lime
- 1/4 cup black beans, cooked
- 1 cup diced rotisserie chicken
- 1/2 cup pico de gallo
- 1/2 cup shredded cheddar cheese
- fresh cilantro leaves to garnish
- 1/2 lb. aMAIZEing CrissCuts® (item #P26)
Directions
Combine first 4 ingredients, mix well and adjust seasoning with salt and squeeze of fresh lime. This is your pico de gallo. Prepare aMAIZEing Fries according to package directions and arrange on plate. Top with half the cheese, than black beans, chicken, pico and remainning cheese. Garnish with cilantro leaves.
Yield
Serves 1
Ingredients
- 6 oz. Sweet Things® CrissCut® Fries (item #L0090)
- 4 oz. BBQ Pulled Pork
- 3 oz. Memphis Sweet BBQ Sauce
- 3 oz. Shredded Pepper Jack Cheese
Directions
Arrange prepared Sweet Things CrissCut Fries on platter. Place BBQ pork in center of platter and top with shredded cheese. Warm under broiler until cheese melts and drizzle with BBQ sauce. Serve with side of coleslaw and BBQ sauce, as desired.
Yield
Serves 4
Ingredients
- 1/2 lb. Sweet Things® Vanilla Sugar Sweet Potato Fries (L0089)
- 1 pint premium vanilla ice cream
- 1 14oz can of dulce de leche
- 1/4 cup powdered sugar
Directions
In a small sauce pan, place dulce de leche and heat on low until just warm. Prepare Sweet Things® according to package dierctions and divide among 4 plates or bowls. Place a large scoop of vanilla ice cream on top of fries. With a large spoon, drizzle warm dulce de leche over ice cream and fries. Finally, with a sifter, gently sprinkle powered sugar over top of each serving.
Yield
Serves 6
Ingredients
- 4 cups Lamb's Supreme® IQF Hash Browns (Item# S69)
- 1 Tbsp. melted butter
- 2 egg whites
- Salt and pepper
- Soft butter for greasing muffin tin
- 6 large eggs
- 1/2 tsp. unsalted butter
- 1/2 small red onion, diced
- 1 small red pepper, diced
- 4 oz. ham, diced
- 3 oz. shredded cheddar cheese
Directions
Toss first 3 ingredients together. Season with salt and pepper. Generously butter 6 large muffin cups. Press 1/2 cup of the mixture into bottom and up sides of muffin cup. Bake at 475°F for 15 minutes. Remove from oven.
In nonstick pan, melt butter, add onion, pepper and ham. Cook for 6 minutes or until soft. Season with salt and pepper. Divide into potato-lined muffin cups and top with cheese. Bake 2 minutes. Remove from oven and crack one egg into each cup. Season with salt and pepper. Place back in the oven for 8-10 minutes or until egg white is just set. Remove from oven and then from muffin tin.
Yield
Serves 3-6
Ingredients
- 1/2 lb. Alexia® Redskin Tri-Cut Dices (Item# AX586), baked or fried
- 1/2 lb smoke salmon filet cut into 1/2 inch dice
- 1/2 Tbsp. unsalted butter
- 1/2 Tbsp olive oil
- 1/2 cup yellow onion, small dice
- 1 tsp. minced garlic
- 1/4 tsp chopped fresh thyme
- 1/2 tsp chopped chives
- Salt and pepper to taste
- 6 eggs cooked sunny side up
Directions
To a medium hot saute pan, add olive oil and butter. When melted and foamy, add diced onions and cook until soft and slightly caramelized, about 3 minutes. Add garlic and saute for 30 seconds. Add cooked redskinpotatoes, smoked salmon, fresh thyme and chives, cook 1 minutes. Season with salt and pepper. Remove from heat and portion into 3 individual serving dishes. Place fresh poached eggs on top and serve.
Chef's Tip
Optional - drizzle with Hollandaise sauce or lemon butter.
Yield
Serves 1-2
Ingredients
- 4 oz. fresh cooked Lamb's Natural Chips® (item# 30H), hot
- 2 strips bacon, cooked and crumbled
- 1/4 cup diced fresh tomato
- 2 Tbsp. sliced green onion
- 1/4 cup shredded cheddar jack cheese
- 3 Tbsp. ranch dressing
Directions
Arrange hot chips on serving plate. Place toppings in this order: bacon, tomato, cheese and green onion. Drizzle with ranch dressing. Serve immediately.
Yield
Serves 3
Ingredients
- 1/2 lb. Alexia® Tri-Colored Medley (item# AX508), baked or fried
- 1/2 Tbsp. unsalted butter
- 1/2 Tbsp. olive oil
- 1/2 cup sliced yellow onion
- 1 tsp. garlic, minced
- 1/4 tsp. chopped fresh thyme
- 6 poached eggs
Directions
To a medium hot saute pan, add olive oil and butter. When melted and foamy, add sliced onions and cook until soft and slightly caramelized, about 3 minutes. Add garlic and saute for 30 seconds. Add cooked potato medley and fresh thyme and cook 1 minute. Season with salt and papper. Remove from heat and portion into 3 individual serving dishes. Place fresh poached eggs on top and serve.
Chef's Tip
Optional: drizzle with Hollandaise sauce or lemon butter.
Yield
Serves 4
Ingredients
- 12 Queso dipNside® (item# 60432) cooked
- 1/2 lb. 41-50 shrimp, cooked, peeled and deveined. Chilled
- 1/2 small red onion, thinly sliced
- 1/4 cup red pepper, julienne
- 1/4 cup ketchup
- 1/4 cup cucumber, peeled, diced
- 1 each small avocado, peeled, pitted and diced
- 1 Tbsp. vinegary Mexican bottled hot sauce
- 1/4 cup cilantro, chopped
- 2 Tbsp. olive oil
- 1/4 cup - lime juice, fresh
- 1 lime, cut in wedges
Directions
Combine lime juice, olive oil, ketchup and hot sauce in bowl. Mix well. Add remaining ingredients, except dipNsides. Toss until mixed well and chill for a minimum of 30 minutes. Portion into 4 coctail glasses and top with Queso dipNside. Garnish with lime wedge and cilantro leaves.
Yield
Serves 2
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 Tbsp. Sriracha Sauce
- 1/4 lb. 5/16" Stealth Natural Cut Fries® (item# S12), hot and crispy
Directions
In a bowl, combine first 3 ingredients and whisk until smooth. In a separate bowl, place french fries than add 1/3 to 1/2 cup of sauce. Toss fries until uniformly coated with sauce.
Chef's Tip
Option - garnish with chopped cilantro or parsley.
Yield
1-2 servings
Ingredients
- 4 oz. fresh cooked Lamb's Natural Chips® (item# 30H), hot
- 1/3 cup balsamic glaze, recipe below
- 1/4 cup favorite variety of blue cheese, crumbled
- 7 Tbsp sliced green onion
- Balsamic Glaze:
- 1 cup balsamic vinegar
- 2 Tbsp. brown sugar
- 1 Tbsp soy sauce
Directions
Balsamic Glaze: Place ingredients into small saucepan. Stir to combine. Bring to boil and reduce to slow simmer for approximately 20 minutes or until thick and syrupy. Remove from heat and let cool.
Place hot chips on serving plate. Top with bleu cheese crumbles and sliced green onions. Drizzle with balsamic glaze. Serve.
Yield
Serves 2
Ingredients
- 12 each RusEttes® Mini Potato Pancakes (item# K39), hot
- 6 each 2 oz. beef medallions, seasoned with salt and pepper
- 2 Tbsp. canola oil
- 6 Tbsp unsalted butter
- 2 each large shiitake caps, sliced
- 1/4 cup fried parsnip ribbons
- 1/2 cup baby spinach leaves
- 1/4 cup shallots, sliced into thin rings
- 2 each lobster claw meat, cooked
- 1 clove garlic, smashed
- 2 tsp. fresh tarragon or basil, chopped
Directions
Heat nonstick pan on high, add oil. When oil shimmers, place medallions in pan and cook approximately 2 minutes per side for beautiful sear to medium rare. Remove from pan and hold in warm place. To same pan, add 2 Tbsp. butter. When melted and foaming, add shiitake slices and saute until soft and some color has developed. Season to taste with salt and pepper. Remove from pan, keep warm. Add another 2 Tbsp. butter to pan. When melted and foaming, add shallot rings; cook for 1 minute then add spinach leaves and toss until just wilted. Season, remove from pan and keep warm. Melt remaining butter on low, add garlic and lobster and gently heat. Season with salt, pepper and chopped tarragon (or basil). Plate according to photo: sauteed shiitakes and crisp parsnip ribbons on one medallion, sauteed spinach and shallots on the next, followed with lobster, garlic and herb on last.
Yield
Serves 1
Ingredients
- 4 oz. LW Private Reserve® 3/8" Regular Cut Fries (Item# 32L), cooked
- 1 Tbsp olive oil
- 3 Tbsp. chopped shallot
- 1/4 cup sliced white mushrooms
- 1 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup brandy
- 2 Tbsp red wine
- 2Tbsp green peppercorns in brine, drained
- 1/4 cup bleu cheese crumbles
Directions
To a hot saucepan, add olive oil. Add shallots and mushrooms, cook 2-3 minutes until soft and caramelized. Add beef stock, bring to a boil and cook until reduced to 1/4 cup or approximately 10 minutes. Add cream, brandy, red wine and green peppercorns. Cook until slightly thickened, about 3 minutes. Season with salt and pepper. Place fries alongside steak or chicken filet. Drizzle with sauce and top with bleu cheese crumbles.
Chef's Tip
Option - garnish with 1/2 teaspoon of fresh, chopped thyme leaves.
Yield
Serves 1
Ingredients
6 Sweet Things® Mini Tater Puffs® (item# L0094), cooked
1 cup fresh pineapple, large dice
1/4 cup sweetened condensed milk
1/4 cup flaked coconut
1/4 cup caramel sauce, warm
2 each bamboo or wooden skewers
Directions
Starting at sharp end of skewer, slide on Sweet Things Puff, diced pineapple, Puff, diced pineapple, Puff. Continue with second skewer. Brush both completed skewers with sweetened condensed milk and roll in coconut. Place on serving plate and garnish with warm caramel sauce.
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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
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).
Yield
1 1/4 cups Fiery Thai Chile Sauce
Ingredients
1 cup prepared duck sauce
1/4 cup prepared Thai-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 onion 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
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
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
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
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
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 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
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 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 & 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 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 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
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
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
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.
- Immediately after frying, gently toss the fries with the Mexican seasoning mixture. Serve immediately.
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
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
- Yukon Selects™ CrissCut® Fries (Item #Y1005)
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
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
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
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)
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 Yukon Selects™ Concetinas® (Item #Y1004).
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.
