At Lamb Weston, we know that keeping your menu fresh and exciting is important to running a successful operation. So to help you, we’ve created a series of unique and profitable recipes-perfect for every operation and virtually every day part. To order your recipe series, simply click on the order button below. We know that you will be excited to get started right now, so here is a sample of the exciting recipes that you’ll receive!

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Dixie Chicken Wrap

Yield: One serving

Directions:

1. Prepare Mashed Sweet Potatoes according to case directions.  Keep warm.
2. Spread Mashed Sweet Potatoes on tortilla.
3. Place three chicken tenders in center of tortilla.
4. Top with spinach leaves; sprinkle with pecans.
5. Fold sides in and roll up tortilla, placing folded side down.
6. Cut in half on a diagonal, arrange on plate, and garnish as desired.

Ma-chos

Yield: One portion (for sharing)

Directions:

1. Deep-fry AMaizeing Fries according to case directions; drain well.
2. Arrange on platter and top with cheese.
3. Melt cheese quickly under broiler or in hot oven.
4. Mix beans with seasoning; heat through.
5. Sprinkle beans, tomatoes, and olives over melted cheese.
6. Top with a dollop each of salsa, guacamole, and sour cream.
7. Sprinkle with jalapeño and chopped cilantro.

Optional:

• Replace Pepper Jack Cheese with Nacho Cheese sauce.
• Substitute salsa with Pico de Gallo.

Southwest Skillet

Yield: 12 servings

Directions:

1. Cook Breakfast Cubes, onions, and peppers on hot oiled griddle for 10 minutes, stirring frequently or until potatoes are lightly browned.
2. Toss chicken with Southwest seasoning; add to potatoes and continue cooking 5 minutes.
3. Remove from heat and keep warm.
4. Scramble eggs to order.
5. For each serving, place 10 oz (300 g) potato mixture on hot plate.
6. Top with scrambled eggs (approximately ½ cup/125 mL); sprinkle cheese over eggs.
7. Serve with approx. 1-½ oz (50 g) salsa in a ramekin on the side.

Note: If desired, place potato mixture in a hot small cast iron frypan. Push mixture to the sides, and place scrambled eggs in center. Sprinkle eggs with cheese.

Caribé Fries with Jamaican Dip

Yield: 1 serving

Directions:

1. Fry Sweet Things Sweet Potato Fries for according to case directions; drain well.
2. Toss with glaze.
3. Arrange on plate and serve dip in a ramekin on the side.

Honey Molasses Glaze
Yield: 40 fl oz (1.25 L)

Directions:

1. Whisk ingredients together. For thinner glaze, add more syrup; for thicker glaze, add less syrup. Transfer to squeeze bottles.

 Jamaican Dip
Yield: 16 oz (500 mL)

Directions:

1. Whisk all ingredients together. Refrigerate for up to 3 days.

Mashed Potato Quesadilla

Yield: One serving

Directions:

1. Prepare Roasted Garlic Redskin Mashed Potatoes according to case directions.
2. Spread evenly across one tortilla leaving a one-inch border around the tortilla.
3. Sprinkle tomatoes, onions and cilantro evenly over potatoes.
4. Spread cheese in an even layer; top with second tortilla.
5. Heat quesadillas on 375°F griddle, approximately 3 minutes per side, or in a 350°F oven until golden, and cheese is melted.
6. Cut quesadilla into six wedges and serve with Pico de Gallo on the side.

Pico De Gallo
Yield: 20 oz (600 grams)

Directions:

1. Blend all ingredients together in non-reactive bowl, and set aside.
2. Let stand at room temperature for at least ½ hour to blend flavours; season to taste. Refrigerate for up to 1 day.

Fries Asiana with Wasabi Ranch Drizzle

Yield: One serving
                       

Directions:

• Grind seasoning mixture in clean coffee grinder until very fine. Reserve until needed.
• Deep fry Chef Cut Fries according to case directions; drain well.
• Toss with seasoning.
• Drizzle Wasabi ranch dressing generously over seasoned fries. Serve immediately.

Wasabi Ranch Dressing
Yield:   16 fl oz (500 mL), or 8 servings

Directions:

1. Whisk dressing with Wasabi. Transfer to squeeze bottles. Refrigerate up to 3 days.

 Blue Cheese Fries with Balsamic Glaze Drizzle

Yield: One serving

Directions:

1. Deep fry Stealth Fries according to case directions; drain well.
2. Toss with garlic pepper seasoning.
3. Drizzle balsamic glaze over seasoned fries.
4. Crumble cheese over fries and sprinkle with thyme. Serve immediately.

Balsamic Glaze
Yield:  8 fl oz (250 mL)

Directions:

• Combine vinegar and molasses in a saucepan.
• Bring to a boil. Reduce heat and simmer until volume is reduced by approximately one-third. Glaze will thicken upon cooling. Cool.
• Transfer to squeeze bottle.

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