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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Euro Nachos
Yield: One portion (for sharing)
1 lb |
Lamb Weston Mini Potato Pancakes (Item K39) |
450 g |
4 oz |
Swiss or Gruyere cheese, shredded |
125 g |
4 oz |
Peppered bacon, cooked crisp, diced |
125 g |
¼ oz |
Fresh tarragon, chopped |
7 g |
¼ tsp |
Coarse sea salt |
1 mL |
1 oz |
Mayonnaise Horseradish Dip (see below) |
30 g |
1 oz |
Whole grain Dijon mustard |
30 g |
Directions:
- Deep-fry Mini Potato Pancakes according to case directions; drain well.
- Slightly mound pancakes on serving platter.
- Top with cheese and bacon.
- Melt cheese quickly under broiler or in hot oven.
- Sprinkle with tarragon and sea salt.
- Place Mayonnaise Horseradish Dip and mustard in separate ramekins for dipping. Serve immediately.
Mayonnaise Horseradish Dip
Yield: 12 oz (350 mL)
8 oz |
Mayonnaise |
250 mL |
4 oz |
Sour cream |
125 mL |
1 oz |
Prepared horseradish |
30 g |
½ fl oz |
Malt vinegar |
15 mL |
½ tsp |
Coarsely ground black pepper |
2 mL |
Directions:
- Blend all ingredients together. Refrigerate for up to 3 days.
Garlic Mashed Potato Moussaka
Yield: 12 Serving
Imperial |
Ingredients |
Metric |
3 tbsp
plus 6 oz |
Olive oil |
45 ml
plus 175 ml |
1 - ½ cups |
Onion, chopped |
375 ml |
3 |
Garlic cloves, finely minced |
3 |
¾ cup |
White wine |
175 ml |
3 lbs. |
Ground beef or lamb |
1.4 kg |
2 cups |
Tomatoes, peeled and finely chopped |
500 ml |
3 tbsp. |
Parsley, chopped |
45 ml |
1 tsp. |
Allspice |
4 ml |
3 lbs. |
Eggplant, sliced in ¼-inch circles |
1.4 kg |
6 oz. |
Bread flour |
180 g |
2 lbs |
Parmesan cheese or Greek Kefalotiri, shredded |
0.9 kg |
4 lbs. (1 bag) |
Lamb's Supreme ® Roasted Garlic Redskin Mashed 1.8 kg
Potatoes (Item M62), prepared |
1.8 kg |
|
Salt and freshly ground pepper, to taste |
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Directions:
- Preheat oven to 350 ° F.
- Heat the 3 tbsp. olive oil in a large sauté pan. Sweat onions. Add garlic for 1 minute. Deglaze with wine. Add meat and cook until lightly brown. Add tomatoes, parsley, and allspice. Salt and pepper to taste. Cook 10 minutes. Remove from heat and set aside.
- Season eggplant with salt and pepper and lightly coat with flour. Heat 6 oz. of olive oil in sauté pan. Fry eggplant until lightly brown. Set aside.
- Line a 2-inch half steam table pan with half of the fried eggplant. Sprinkle with some of the cheese. Spread all of the meat mixture over the top and sprinkle with some cheese. Add remaining eggplant and sprinkle with cheese. Top with the mashed potatoes. Cover with the remaining cheese and bake for 20 minutes. Let rest before cutting.
Gingered Sweet Potato Pancakes
Yield: 4 Serving
Imperial |
Ingredients |
Metric |
1 lb. |
Lamb's Supreme ® Sweet Things ® Mashed
Potatoes (Item M0007), thawed |
450 g |
¼ cup |
Brown sugar |
60 ml |
¼ cup |
Cashews, chopped |
60 ml |
½ tsp. |
Fresh ginger, ground |
2 ml |
3 |
Egg yolks, beaten |
3 |
1 tsp. |
Fresh basil, finely chopped |
5 ml |
2 cups |
Bread crumbs |
500 ml |
6 oz. |
Butter, clarified |
180 g |
|
Salt and fresh ground black pepper, to taste |
|
Directions:
Combine all ingredients except bread crumbs and butter. Make 3-oz. pancakes. Roll in bread crumbs and sauté in butter until
Baked Potato Shells
Yield: 12 Serving
Imperial |
Ingredients |
Metric |
12 |
Large pasta shells, uncooked |
12 |
4.5 lbs. |
Lamb's Supreme ® Roasted Garlic
Mashed Potatoes (Item M18), prepared and cooled |
2.1 L |
12 oz. |
Prosciutto ham, thinly shaved and julienned |
350 g |
10 oz. |
Fontana cheese, shredded |
280 g |
10 oz. |
Mozzarella cheese, shredded |
280 g |
10 oz. |
Provolone cheese, shredded |
280 g |
8 oz. |
Artichoke heart spread |
225 g |
2 oz. |
Butter, melted |
60 g |
48 oz. |
Alfredo sauce, prepared |
1.4 L |
12 |
Broccoli spears, steamed |
12 |
24 oz. |
Tomato concasse |
0.7 L |
12 |
Fresh basil leaves |
12 |
|
Salt and fresh ground black pepper, to taste |
|
Directions:
- Preheat oven to 325 ° F.
- Cook pasta shells al dente. Chill. Combine ingredients from potatoes through artichoke heart spread in a large bowl. Mix well. Place filling in large pastry bag with star tip. Place cooked shells in baking pan and begin piping 5 oz. of filling into shell from top to bottom, using a circular motion. Pipe a little more into shell as you reach the centre and bottom, giving the shell the ability to stand up during plating. Brush with melted butter. Bake for 15 minutes or until internal temperature reaches 140 ° F.
- Ladle 4 oz. Alfredo sauce onto a warm plate like a big smile. Place steamed broccoli spear in centre of plate with floret at 12 o'clock . Stand each shell on plate leaning against broccoli with tops of shell towards centre. Spoon 2 oz. of tomato concasse into the centre of each shell on top of Alfredo sauce. Top with fresh basil leaf. Serve hot.
Bacon Apple Sweet Potato Pancakes
Yield: 3 Servings, 3 - 4 Pancakes per Serving
Imperial |
Ingredients |
Metric |
3 cups |
Pancake mix, prepared |
750 ml |
1 lb. |
Bacon, diced |
450 ml |
1 lb. |
Fuji or other firm, sweet apple, diced |
450 ml |
1 - ¼ cups |
Lamb's Supreme ® Sweet Things ® Mashed
Potatoes (Item M0007), thawed |
310 ml |
|
Confectioner's sugar |
|
Directions:
- Fry bacon till crisp. Place on paper towel to drain. Drain off excess fat in pan. Add diced apple and fry till soft. Set aside.
- In large bowl, fold in sweet potatoes, bacon, and apple into pancake batter.
- Lightly oil medium-hot griddle. Ladle batter to griddle. When bubbles appear on pancake, turn and fry till golden brown. Serve dusted with confectioner's sugar.
Chili Skillet Appetizer
Yield: 12 (1/2 cup/125 ml) servings
Imperial |
Ingredients |
Metric |
3 lbs |
Stealth ® CrissCut ® Fries (Item S15) |
1.5 kg |
3 qt |
Chili |
3 L |
1 lb 8 oz |
Grilled chicken breast, cubed |
750 g |
12 oz |
Cheddar cheese, shredded |
375 g |
12 oz |
Tomatoes, fresh, chopped |
375 g |
As needed |
Jalapeno peppers, fresh, sliced |
As needed |
6 oz |
Green onions, sliced |
180 g |
As needed |
Guacamole |
As needed |
As needed |
Salsa |
As needed |
Directions:
- DEEP FRY: Fry CrissCut ® Fries at 350 ° F - 360 ° F (180 ° C - 185 ° C) for 2 ½ - 3 ¾ minutes or until golden brown and crisp. CONVECTION OVEN: Heat at 400 ° F (200 ° C) for 7 - 11 minutes. CONVENTIONAL OVEN: Heat at 425 ° F (220 ° C) for 22 - 25 minutes.
- For skillet platters: Arrange CrissCut ® Fries on skillet. Spread chili on top. Top with chicken and cheese. Melt cheese under broiler, cheese melter or salamander. Garnish with tomatoes, jalapenos and green onions. Serve with guacamole and salsa.
- For individual serving: On heatproof plate, spread 1 cup (250 ml) chili in centre. Top with 2 oz (60 g) chicken and 1 oz (30 g) cheese. Place under broiler, cheese melter or salamander for 1 - 2 minutes or until cheese melts. Garnish with 1 oz (30 g) tomatoes, jalapenos and ½ oz (14 g) green onions. Surround the CrissCut ® Fries and serve with guacamole and salsa.
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®/™ Indicate trademarks of Lamb-Weston, Inc.
Lamb Weston is a registered trademark of ConAgra Brands, Inc.
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