Recipe Ideas Popular American Foods Locals' Favorites and recipes
1. Crispy Chicken CrissCut® Bowl
Ingredients
1.5 lb (680 g) Stealth Fries® CrissCut® (S15)
1 lb (450 g) chicken nuggets
8 oz. (225 g) cherry tomato medley
1 red onion thinly sliced
1 red pepper small dice
1 green pepper small dice
8 oz. (235 ml) ranch dressing
2 oz. (60 ml) balsamic glaze
4 oz. (115 g) chopped parsley
Directions
Fry 1.5 lb of Stealth Fries® CrissCut® Fries to manufacturer directions
Fry chicken nuggets @ 350F (177C) until internal temp reaches 165F (74C)
Place fries and chicken nuggets in a bowl (as pictured)
Garnish with all vegetables
Drizzle both ranch dressing and balsamic glaze on dish
Garnish with chopped parsley
Side of extra ranch dressing (optional)
Yield
5 portion
2. Cinnamon Sweet Potato Mousse
Creamy cinnamon sweet potato mousse with candied pecans, mini marshmallows and drizzled with maple bourbon sauce.
Ingredients
8 oz Sweet Things® Mashed Sweet Potatoes (M0007)
1/4 cup brown sugar1 tsp. cinnamon
1/2 tsp. vanilla extract
1/8 tsp. nutmeg
8 oz. whipped topping
4 oz. sugared pecans
2 oz. miniature marshmallows
4 Tbsp Maple Bourbon Sauce
Maple Bourbon Sauce
1/4 cup maple syrup
3 Tbsp. bourbon
1 cup light cream shopping list
1/4 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup sugar
3/4 tsp. cornstarch
1/3 cup heavy cream, whipped
Directions
Maple Bourbon Sauce
Combine maple syrup and bourbon in a saucepan. Remember – darker maple syrup has a stronger maple flavor. So choose a darker grade A for more maple flavor. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool.
Put light cream and vanilla bean in a large saucepan, and bring to a boil. Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream.
Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes.
Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stir until completely chilled, then fold in whipped cream.
Plate Assembly
Prepare 1 pouch of Sweet Things® Mashed Sweet Potatoes according to directions - cool.
Place 8 oz. of cooled mashed sweet potatoes in mixing bowl.
Add brown sugar, cinnamon, vanilla and nutmeg to potatoes.
Mix until thoroughly combined.
Fold in with spatula the 8 oz. whipped topping.
Evenly distribute mixture into 4 serving dishes.
Top each dish with marshmallows and sugared pecans.
Drizzle with Maple Bourbon Sauce.
Chill completely before serving.
Yield
4 portions
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3. Cuban Fritas
Ingredients
5 oz. (150 g) Lattice Chips (H3031)
2 oz. (60 g) sliced cuban pork
2 oz. (60 g) sliced ham
2 oz. (60 g) sliced swiss cheese
2 oz. (60 g) chopped dill pickle
2 oz. (60 g) spicy dijon honey mustard sauce
1 oz. (30 g) chopped cilantro
Directions
1. Prepare Chips ahead of time and reserve until serving.
2. Take sliced ham and pork and chop roughly, sprinkle atop chips, do the same with the Swiss cheese and flash under broiler until cheese melts.
3. Drizzle mustard sauce and top with pickles and cilantro.
Yield
3-4 portions
4. Mashed Breakfast Bowl
Creamy mashed potatoes are topped with local ingredients. Farm fresh egg cooked your-style, chopped maple-glazed bacon, melted sharp cheddar and sprinkled with minced green onion or cilantro.
Optional: Make Denver-style mashed by adding roasted diced green and red bell peppers.
Ingredients
8 oz. (240 g) Lamb’s Supreme® Lightly Seasoned Mashed Potatoes (M14)
2-4 eggs, prepared to customer liking
2 oz. (60 g) diced cooked maple-bacon
2 oz. (60 g) shredded cheddar cheese
1 Tbsp. (1.8 g) minced cilantro or green onion
Directions
1. Prepare 1 pouch of Lamb’s Supreme® Lightly Seasoned Mashed Potatoes cooked according to package directions.
2. Place mashed potatoes in oven proof bowl.
3. Top mashed potatoes with the scrambled eggs, maple glazed bacon and cheddar cheese.
4. Melt cheese under salamander: sprinkle with minced cilantro or green onion.
Optional: Make Denver-style Mashed.
Mix 8 oz. (240 g) mashed potatoes and the diced roasted red and green bell peppers together. Use 2 oz. (60 g) each of red and green bell roasted diced bell peppers.
Prepare 1 pouch of Lamb’s Supreme® Lightly Seasoned Mashed Potatoes cooked according to package directions.
Place mashed potatoes in oven proof bowl.
Top mashed potatoes with the scrambled eggs, maple glazed bacon and cheddar cheese.
Melt cheese under salamander: sprinkle with minced cilantro or green onion.
Optional: Make Denver-style Mashed.
Mix 8 oz. (240 g) mashed potatoes and the diced roasted red and green bell peppers together. Use 2 oz. (60 g) each of red and green bell roasted diced bell peppers.Prepare 1 pouch of Lamb’s Supreme® Lightly Seasoned Mashed Potatoes cooked according to package directions.
Place mashed potatoes in oven proof bowl.
Top mashed potatoes with the scrambled eggs, maple glazed bacon and cheddar cheese.
Melt cheese under salamander: sprinkle with minced cilantro or green onion.
Optional: Make Denver-style Mashed.
Mix 8 oz. (240 g) mashed potatoes and the diced roasted red and green bell peppers together. Use 2 oz. (60 g) each of red and green bell roasted diced bell peppers.
5. Cuban Dip
Ingredients
4 oz. (120 mL) ranch dressing
1 oz. (30 mL) spicy mustard
1/4 tsp. (0.25 g) oregano
1/4 tsp. (0.5 g) chili flakes
1/4 tsp. (0.5 g) cumin
1/4 tsp. (0.8 g) garlic powder
Directions
1. Blend together all ingredients.
2. Serve with LW Private Reserve® Lattice (H3031).
Yield
1 cup (240 mL
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