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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BBQ Stuffed Half Shells
Yield: 24 servings (5 each)
Imperial |
Ingredients |
Metric |
120 |
RUS-ETTES ® SPUD-SKIN ® Baked Half Shells (Item 02129) |
120 |
7 lbs |
Pork shoulder, cooked, shredded |
3.2 kg |
14 cups |
Barbecue sauce |
3.5 L |
For garnish |
Cheddar or Monterey Jack cheese, shredded |
For garnish |
Directions:
- DEEP FRY: Fry Half Shells at 350 ° F - 360 ° F (180 ° C - 185 ° C) for 2 ½ - 3 minutes or until golden brown and crisp. CONVENTIONAL OVEN: Heat at 375 ° F (190 ° C) for 10 - 15 minutes. CONVENTIONAL OVEN: Heat at 425 ° F (220 ° C) for 14 - 16 minutes.
- Combine pork and barbecue sauce. Heat through.
- Fill Half Shells with pork barbecue mixture.
- On each plate, arrange 5 Half Shells and garnish with cheese.
Texas-Size Bacon & Cheddar Fries
Yield: 1 serving
Imperial |
Ingredients |
Metric |
1 lb |
LW Private Reserve ® 3/8" Regular Cut Fries (Item 32L) |
454 g |
2 oz |
Cheddar cheese, shredded |
60 g |
2 strips |
Bacon, diced and cooked |
2 strips |
3 oz |
Sour cream |
90 g |
For garnish |
Green onions, finely chopped |
For garnish |
For garnish |
Jalapeno peppers |
For garnish |
Directions:
- DEEP FRY: Fry LW Private Reserve ® Regular Cut Fries at 350 ° F - 360 ° F (180 ° C - 185 ° C) for 3 - 3 ½ minutes or until golden brown and crisp.
- In a basket, arrange hot fries and top with cheese and bacon.
- Garnish with sour cream, green onions, and jalapenos, if desired. Serve immediately.
Herbed Parmesan Pizza Wedges
Yield: 10 servings
Imperial |
Ingredients |
Metric |
5 lbs |
Lamb Weston GENERATION 7® Crinkle Cut Wedge (Item X30), frozen (or any other GENERATION 7 ® product) |
2.3 kg |
1 cup |
Dry Parmesan cheese, grated |
250 ml |
2 tbsp |
Garlic powder or granulated garlic |
30 ml |
2 tbsp |
Italian seasoning |
30 ml |
1 tbsp |
Salt |
15 ml |
½ cup |
Olive oil |
125 ml |
Directions:
- Arrange Wedges in a single layer on sheet pan(s). IMPINGEMENT OVEN: Cook at 500 ° F (260 ° C) for approximately 5 minutes. CONVECTION OVEN: Cook at 400 ° F (200 ° C) for approximately 8 minutes.
- Combine cheese, garlic, seasoning and salt in a bowl.
- Place olive oil in clean spray bottle or pump mister.
- When potatoes are done place in a large bowl and spray evenly with olive oil while tossing gently.
- Immediately sprinkle oiled potatoes with cheese mixture and toss to coat. Serve hot.
Roasted Garlic Potato Soup
Yield: 24 servings (1 cup/250ml)
Imperial |
Ingredients |
Metric |
4 |
Garlic bulbs, whole |
4 |
1 lb |
Bacon |
454 g |
8 oz |
Onions, chopped |
240 g |
1 lb |
Carrots, diced |
454 g |
2 oz |
All purpose flour |
60 g |
5 lbs |
Lamb's Supreme ® Time Savor® Line Soup Cubes, 3/8" (Item J71) |
2.3 kg |
1 gallon |
Chicken broth |
3.8 L |
2 |
Bay leaves |
2 |
1 quart |
Half & Half Cream |
1 L |
½ cup |
Fresh parsley, chopped |
125 ml |
As needed |
Salt and freshly ground pepper |
As needed |
Directions:
- Wrap garlic in foil and roast at 350 ° F (180 ° C) for 1 hour in a CONVECTION OVEN , or at 375 ° F (190 ° C) for 75 minutes in a CONVENTIONAL OVEN , until soft. Cool and press out garlic. Set aside.
- In a large skillet, cook bacon until browned. Add onions and carrots and cook until tender. Add flour and cook 1 minute.
- In a large pot, stir together Soup Cubes, chicken broth, bacon mixture and bay leaves. Simmer 20 minutes or until potatoes are tender. Add garlic, half & half cream and parsley. Heat through. Season with salt and pepper.
Haystack Potato Shells
Yield: 6 servings
Imperial |
Ingredients |
Metric |
1 ½ cups |
Lamb Weston Private Reserve ® Breakfast Cubes T ,
frozen (Item 32N) |
375 ml |
2 cups |
Lamb's Supreme® IQF Hash Browns (Item S69) |
500 ml |
6 |
Lamb Weston RUS-ETTES ® SPUD-SKIN®
Baked Half Shells (Item 02129) |
6 |
¾ cup |
Cheddar cheese, shredded |
180 ml |
¾ cup |
Monterey Jack cheese, shredded |
180 ml |
4 |
Medium green onions, white and green parts 4 without ends, finely chopped |
4 |
¼ cup |
Bacon bits |
60 ml |
As needed |
Salt and freshly ground pepper |
As needed |
Directions:
- Preheat oven CONVENTIONAL OVEN at 450 ° F (240 ° C)
- In a preheated 350 ° F (180 ° C) DEEP FRYER , cook Breakfast Cubes T until golden. Set aside.
- In same fryer, cook Hash Browns until golden. Set aside.
- Bake Half Shells in preheated 450 ° F (240 ° C) oven for 10 - 15 minutes. Remove and lower oven temperature to 400 ° F (200 ° C).
- In a bowl, mix together Hash Browns, cheeses, onions, bacon bits, salt and pepper.
- Place equal amounts of Breakfast Cubes T in bottom of each shell. Top with Hash Brown mixture. Bake in 400 ° F (200 ° C) oven 4 - 5 minutes or until cheese is melted.
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®/™ Indicate trademarks of Lamb-Weston, Inc.
Lamb Weston is a registered trademark of ConAgra Brands, Inc.
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