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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Blue Cheese Mashed Potatoes
Yield: 10 - 13 servings
Imperial |
Ingredients |
Metric |
1 bag (4 lbs) |
Lamb's Supreme ® Lightly Seasoned Mashed Potatoes (Item M14) |
1 bag (1.8 kg) |
½ cup |
Blue cheese, crumbled |
125 ml |
2 tsp |
Shallots, chopped |
10 ml |
2 ½ tbsp |
Sundried tomatoes, chopped |
35 ml |
Garnish |
Fresh thyme |
Garnish |
Directions:
- Heat Mashed Potatoes according to package directions.
- Mix in cheese, shallots and sundried tomatoes.
- Garnish with springs of fresh thyme before serving.
Caramelized Onion Mashed Potatoes
Yield: 10 - 13 servings
Imperial |
Ingredients |
Metric |
1 bag (4 lbs) |
Lamb's Supreme ® Lightly Seasoned Mashed Potatoes (Item M14) |
1 bag (1.8 kg) |
2 cups |
Caramelized onions |
500 ml |
¼ cup |
Chives, chopped plus additional for garnish |
60 ml |
Directions:
- Heat Mashed Potatoes according to package directions.
- Mix in onions and ¼ cup chives.
- Garnish with additional chopped chives before serving.
Garlic Tomato Potato Skins
Yield: 12 (1/2 cup/125 ml) servings
Imperial |
Ingredients |
Metric |
48 each |
Rus-ettes® Spud-Skin® Baked Half |
48 each |
2 lbs |
Tomatoes, seeded and chopped |
1 kg |
1/3 cup |
Fresh basil, chopped |
75 ml |
3/4 tsp |
Garlic Powder |
4 ml |
As needed |
Salt and Pepper |
As needed |
6 oz. |
Mozzarella cheese, shredded |
180 g |
1/3 cup |
Parmesan cheese, grated |
75 ml |
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. CONVECTION OVEN: Heat Half Shells at 375°F (190°C) for 10 – 15 minutes. CONVENTIONAL OVEN: Heat Half Shells at 425°F (220°C) for 14 – 16 minutes
- Combine tomatoes, basil and garlic. Season with salt and pepper, if desired. Cut Half Shells in half lengthwise and fill each strip with 1 heaping tablespoon (15 ml) of tomato mixture.
- Sprinkle prepared strips with combined cheeses and bake until cheese melts and strips are slightly browned. CONVECTION OVEN: 375°F (190°C) for 1 – 2 minutes; CONVENTIONAL OVEN: 425°F (220°C) for 2 – 3 minutes.
Breakfast Burritos
Yield: 1 Serving
Imperial |
Ingredients |
Metric |
4 oz |
Lamb’s Select® CrispyCubes® |
112 g |
1 |
Large egg, beaten |
1 |
1 |
Warmed flour tortilla (8 -10”/20 – 25 cm) |
1 |
1/2 oz |
Cheddar cheese, shredded |
14 g |
1 oz |
Picante sauce or salsa |
28 g |
Directions:
- Cook CrispyCubes® on hot oiled griddle for 8 – 10 minutes, or DEEP FRY potatoes at 350°F - 360°F (180°C - 185°C) for 3 ½ to 3 ¾ minutes, until golden brown and crispy.
- Push potatoes to one side and cook egg.
- On warm flour tortilla, arrange CrispyCubes®, top with scrambled egg, Cheddar cheese and picante sauce. Fold in ends, roll and serve.
Cheese Supreme Twice Baked Potatoes
Yield: 20 servings
Imperial |
Ingredients |
Metric |
1 bag (4 lbs) |
Lamb’s Supreme® Mashed Potatoes with Roasted Garlic |
1 bag (1.8 kg) |
20 |
RUS-ETTES® SPUD-SKIN® Baked Half Shells |
20 |
5 oz |
Cheddar cheese, shredded |
140 g |
As needed |
Paprika |
As needed |
Directions:
- Heat Mashed Potatoes according to package directions.
- Arrange Half Shells on baking sheets. Place ¼ oz (7 g) cheese into each shell. Pipe or spoon 3 oz (90 g) of Mashed Potatoes into each shell. Sprinkle with paprika.
- CONVECTION OVEN: Bake at 350°F (180°C) for 18 – 20 minutes. CONVENTIONAL OVEN: Bake at 425°F (220°C) for 10 minutes, until lightly browned.
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®/™ Indicate trademarks of Lamb-Weston, Inc.
Lamb Weston is a registered trademark of ConAgra Brands, Inc.
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