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Baked Oysters Gratin

Baked Oysters Gratin

Yield: 12 Baked Oysters. Serves 6

Ingredients:

Directions:

  1. Shuck 12 oysters; be sure to clean out any shell pieces from oysters.
  2. Whisk 4 egg whites unit they form stiff peaks.
  3. Fold egg whites into Reser’s Spinach-Artichoke Parmesan Dip.
  4. Place oysters on a sheet pan and put pan under a broiler for 3 minutes or until lightly browned. Serve immediately.
 

Brocco-Taco

Brocco-Taco

Yield: 25 Tacos

Ingredients:

Brocco-Tacos

Citrus-Lime Crema

  • 1 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 Tbsp lime juice
  • 1/4 bunch cilantro, finely chopped

Directions:

  1. For Citrus-Lime Crema, stir to combine all ingredients. Cover and refrigerate for at least 30 minutes.
  2. Warm Don Pancho Corn Tortillas on sheet trays in 350°F oven.
  3. Prepare Reser’s Broccoli Salad Kit with shredded broccoli and broccoli florets as directed on case label instructions.
  4. Portion approximately 1/4 cup of Broccoli Salad onto each tortilla.
  5. Top with 1 oz shredded Cheddar cheese.
  6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema.
 

Garden Antipasto Salad

Garden Antipasto Salad

Yield: 6 servings

Ingredients:

  • 2 lbs Reser’s® Bow Tie Florentine Pasta Salad (71117.15314)
  • 4 oz Genoa Salami, Julienne cut
  • 4 oz Capicola ham, Julienne cut
  • 4 oz Provolone cheese, Julienne cut
  • Whole roasted red pepper, Julienne cut
  • Assorted black and green olives.
  • 8 oz Parmesan cheese grated, plus extra for garnish
  • 1 lb assorted fresh leafy greens

Directions:

  1. Place Reser’s Garden Pasta Salad and all other ingredients in a mixing bowl and stir together.
  2. Divide greens evenly on 6 chilled plates.
  3. Spoon Antipasto salad on the bed of greens.
  4. Garnish with a sprinkle of Parmesan cheese.
 

Firepit Macaroni & Cheese

Firepit Macaroni & Cheese

Yield: 24 servings

Ingredients:

  • 5 lb Reser’s Original Macaroni & Cheese (71117.03250)
  • 1 lb applewood bacon, cooked and diced
  • 2 Tbsp smoked paprika
  • 1 cup smoked Gouda cheese, shredded and divided
  • 1 cup Cheddar cheese, shredded and divided

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Original Macaroni & Cheese, bacon, paprika and half of the Gouda and Cheddar cheeses.
  3. Place mixture in a prepared baking pan. Top with remaining cheese.
  4. Bake for 20-25 minutes or until hot throughout and brown on top. Cut into portions and serve.
 

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 6 sliders

Ingredients:

Pineapple BBQ Sauce:

  • 3 cups Reser’s® Purely Hand-Cut Pineapple Chunks (79453.75428)
  • 2 cups water
  • 12 oz tomato paste
  • 1/2 cup unsulphured molasses
  • 4 Tbsp apple cider vinegar
  • 2 Tbsp garlic powder
  • 1 Tbsp salt
  • 2 tsp hickory liquid smoke
  • 1/4 tsp cayenne pepper

Pulled Pork Sandwiches:

Directions:

Pineapple BBQ Sauce:

  1. Under the broiler or on a grill, roast the Reser’s Purely Hand-Cut Pineapple Chunks to caramelize their exterior then cut into a large dice.
  2. Combine all ingredients in a food processor and puree until smooth.
  3. Pass through a strainer into a saucepot and simmer over low heat for 20 minutes, stirring occasionally.

Pulled Pork Sliders:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 6 slider buns; place 3 oz of pork on each bun. Place 2 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
 

Pacific Rim Smoothie Bowl

Pacific Rim Smoothie Bowl

Yield: 1 bowl

Ingredients:

Directions:

  1. Place almond milk, almond butter, and ¼ cup each of Reser’s Purely Hand Cut Pineapple Chunks, Reser’s Purely Hand Cut Papaya Chunks, dragon fruit and ice into a blender. Blend mixture until creamy.
  2. Pour mixture in bowl and garnish with remaining fruit and sliced almonds.
 

Tuna Salad Niçoise

Tuna Salad Niçoise

Yield: 6 servings

Ingredients:

  • 1 1/2 lb Reser’s® Tuna Salad (71117.11405)
  • 6 ea. Eggs, hard boiled
  • 4 ea. Roma tomatoes
  • ½ of a red onion sliced
  • 6 oz fresh green beans, cooked and cut in half
  • 4 oz Kalamata olives pitted
  • 4 red potatoes size “B”, cooked and quartered
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp balsamic vinegar
  • Salt and pepper to taste

Directions:

  1. Whisk the oil & vinegar and salt and pepper together in a mixing bowl.
  2. Add the tomatoes, green beans, onion, olives, and potatoes to the dressing and toss until coated.
  3. Place one, 4 oz. scoop of Reser’s Tuna Salad into the middle of a plate. Arrange the tossed vegetables around the tuna fish salad. Cut eggs in half and garnish the salad with them.
 

Deviled Eggs with Pimento Cheese

Deviled Eggs with Pimento Cheese

Yield: 12 Deviled Eggs

Ingredients:

Directions:

  1. Cut eggs in half horizontally and scoop out yolks into a mixing bowl.
  2. Add Reser’s Pimento Cheese spread to bowl and mix thoroughly.
  3. Put mixture in a pastry bag and fill the cavity of the egg with the mixture.
  4. Garnish with chopped chives.
 

Smashed Pimento Cheese Pork & Beef Sliders

Smashed Pimento Cheese Pork & Beef Sliders

Yield: 4 Sliders (2 each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use. Repeat process with Beef Slider Blend ingredients.
  2. Put 4 portioned raw sliders (2 Beef & 2 Pork) on well-greased 425°F griddle, press down with a spatula.
  3. Cook 2 minutes on one side, turn patty over and “smash” with a spatula. Cook sliders to an internal temperature of 171°F.
  4. Toast slider buns 30 seconds on each side
  5. To assemble, stack slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat process with remaining 3 sliders.
  6. Garnish plate with spicy bread and butter pickles.
 

Pimento Cheese Fritters

Pimento Cheese Fritters

Yield: 12 (1 oz) Fritters

Ingredients:

Filling

  • 10 oz Reser’s® Pimento Cheese (71117.11406)
  • 3 Tbsp panko breadcrumbs

Breading

  • 1 1/2 cups flour
  • 5 eggs, beaten
  • 2 cups panko breadcrumbs

Directions:

  1. Combine Reser’s Pimento Cheese and 3 Tbsp breadcrumbs in a small bowl and mix thoroughly.
  2. Scoop into 12-1 oz balls on a sprayed sheet pan and freeze for 2 hours.
  3. Place the breading ingredients into separate bowls.
  4. Coat the fritters with flour, a few at a time, and shake off any excess.
  5. Place the fritters, a few at a time, into the beaten eggs to coat.
  6. Drop the fritters into the panko crumbs and roll to coat.
  7. Repeat the egg wash and panko breading procedure again for a double coating.
  8. Freeze or deep fry at 350°F until golden brown and melted inside.