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schiedadmin

Chocolate Icebox Pie

Chocolate Icebox Pie

Yield: 1 12” removable bottom tart pan (10 pieces)

Ingredients:

Filling

Crust

  • 3 1/2 cups Oreo cookie crumbs (ground in food processor)
  • 1/2 cup sugar
  • ¾ cup butter, melted

Garnish

  • Whipped cream, soft peak (remaining from filling)
  • 1 cup Oreo cookie crumbs

Directions:

  1. Heat the oven to 325°F.
  2. Chill bowl of the mixer and whisk attachment in refrigerator.
  3. In a clean bowl, mix the cookie crumbs, sugar, and butter until well combined.
  4. Press the crust base into the tart pan, making it about ½” thick on the bottom and sides.
  5. Bake for 12-14 minutes and allow to cool completely at room temperature.
  6. Meanwhile, place the pudding into a bowl and fold the whipped cream into it, taking care to not deflate the whipped cream.
  7. When the crust is cooled, place the filling inside and smooth the top with a spatula.
  8. Place plastic film directly onto the surface, place on a half sheet pan, and put pie into the freezer.
  9. Freeze for at least 6 hours.
  10. Take the pie out of the freezer for 10 minutes before cutting into portions.
  11. Keep in the freezer until ready to serve.
  12. Garnish with a dollop of whipped cream and Oreo crumbs.
 

Potato Leek Soup

Potato Leek Soup

Yield: approximately 1 gallon; Serves: 20 each, 6 oz bowls

Ingredients:

Directions:

  1. In a large mixing bowl, add Reser’s Country Potato Salad and remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately.
  4. Garnish each portion with a bread and butter pickle chip.
 

Savory Onion Potato Bake

Savory Onion Potato Bake

Yield: 20 each, 5 oz servings

Ingredients:

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Creamy Deluxe Mashed Potatoes, eggs, sliced green onions, Parmesan, and French-fried onions.
  3. Mix well until combined and place into buttered 12” cast iron pan.
  4. Top with remaining French-fried onions and bake for 25-30 minutes.
  5. Top should be golden brown and heated through, but onions not burnt.
  6. Keep warm to serve.
 

Potato Chip Mac & Cheese

Potato Chip Mac & Cheese

Yield: 15 each, 8 oz servings

Ingredients:

  • 5 lb Reser’s® Steam Table Macaroni and Cheese (71117.14406)
  • 1 1/4 cups Cheddar cheese curds, diced into 1” pieces
  • 1 ½ cups Havarti cheese, diced into ¾” pieces
  • 1/2 cup Roasted garlic cloves
  • 2 cups Kettle chips, crushed in food processor

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Steam table Macaroni and Cheese, cheese curds and roasted garlic cloves.
  3. Mix well and place into a greased 2 1/2” pan.
  4. Top with crushed Kettle chips and bake 35-40 minutes until golden brown.
 

Southern Style Baked Banana Pudding

Southern Style Baked Banana Pudding

Yield: 20 each, 5 oz servings

Ingredients:

Pudding

Meringue

  • 5 eggs, white separated from yolks, reserve yolks for another use
  • 2/3 cup sugar
  • ¼ tsp cream of tartar (substitute fresh lemon juice equal parts if necessary)

Directions:

  1. Heat the oven to 325°F.
  2. Spray 2” half hotel pan with pan spray.
  3. Cover the bottom of the pan with a single layer of vanilla wafers.
  4. Top each wafer with a sliced banana round.
  5. Cut bag off the corner of the Reser’s Banana Pudding bag and squeeze half of the bag over the wafers/bananas. Smooth with spatula to make an even layer.
  6. Repeat the layering of the wafers/bananas/pudding on more time, ending with the pudding.
  7. In a small mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
  8. Gradually add the sugar, increase speed to high, and keep whisking until stiff peaks form and the mixture is glossy.
  9. Cover the top pudding layer with the meringue mixture and smooth to cover completely.
  10. If desired, peaks can be made with the back of a spoon.
  11. Bake the pudding for 12-14 minutes until the top is browned and heated through.
  12. Serve warm.
 

Hill Country Potato Salad

Hill Country Potato Salad

Yield: 30 each, 5 oz servings

Ingredients:

  • 8 lb Reser’s® Country Potato Salad (71117.00189)
  • ½ cup Radish, thinly sliced into half-moons
  • ¾ cup Bread and butter pickle chips, drained and sliced lengthwise
  • 1 cup Jalapeño pepper slices, drained of brine
  • ½ cup Bread and butter pickle brine, reserved from draining
  • 30 each Bread and butter pickle chips, drained and reserved to garnish

Directions:

  1. In a large mixing bowl, add Reser’s Country Potato Salad and remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately.
  4. Garnish each portion with a bread and butter pickle chip.
 

Smoky Cheddar Potato Salad

Smoky Cheddar Potato Salad

Yield: 30 each, 5 oz servings

Ingredients:

  • 8 lb Reser’s® Regular Potato Salad (71117.00215)
  • 1 lb Smoked Cheddar cheese cut into 1” matchsticks
  • 3 Tbsp Chipotle chile powder
  • 3/4 cup Green onion, bias cut, saving half for garnish

Directions:

  1. In a large mixing bowl, add Reser’s Regular Potato Salad and remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately, garnishing with green onion.
 

Baked Oysters Gratin

Baked Oysters Gratin

Yield: 12 Baked Oysters. Serves 6

Ingredients:

  • 12 oysters, shucked
  • 1 cup Reser’s Artichoke Jalapeño Dip (54627.20608)
  • 4 egg whites, whisked until stiff peaks form

Directions:

  1. Shuck 12 oysters; be sure to clean out any shell pieces from oysters.
  2. Whisk 4 egg whites until they form stiff peaks.
  3. Fold egg whites into Reser’s Artichoke Jalapeño 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
  • 2 Tbsp 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 2 Tbsp shredded smoked Cheddar cheese.
  6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema.
 

Garden Antipasto Salad

Garden Antipasto Salad

Yield: 15 salad servings or 1 large catering bowl

Ingredients:

  • 5 lbs Reser’s® Bow Tie Florentine Pasta Salad(71117.15314)
  • 1 cup Genoa Salami, Julienne cut
  • 1 cup Capicola ham, Julienne cut
  • 1 cup Provolone cheese, Julienne cut
  • 1 cup roasted red pepper, Julienne cut
  • 1 cup Assorted black and green olives, pitted
  • 2 cups Parmesan cheese grated, plus extra for garnish
  • 1 lb assorted mixed greens to mix with pasta base
  • 1 lb assorted mixed greens for bottom of plate

Directions:

  1. Place Reser’s Bow Tie Florentine Pasta Salad and all other ingredients in a mixing bowl and stir together.
  2. Divide 1 lb of greens evenly on 15 chilled plates.
  3. Spoon Antipasto salad on the bed of greens.
  4. Garnish with a sprinkle of Parmesan cheese.