schiedadmin In Other Products

Roasted Garlic Cauliflower Risotto

Roasted Garlic Cauliflower Risotto

Yield: 12 each 8 oz side serving

Ingredients:

• 4 lbs Reser’s® Cheesy Garlic Cauliflower Rice (71117.00744)
• 40 Roasted garlic cloves in olive oil
• Parmesan frico (shredded Parmesan cooked in oven on parchment until crispy)

Directions:

1. In a large sauté pan, heat the olive oil until it shimmers.
2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
5. Add the halved tomatoes and continue to warm through.
6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.

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Summer Succotash

Summer Succotash

Yield: 14 each 6 oz side serving

Ingredients:

• 1/3rd cup Extra virgin olive oil
• 4 each Garlic cloves, minced
• 1 cup Yellow onion, small dice
• 1 tsp Kosher salt
• 1 cup Red bell pepper, small dice
• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1 cup Green beans, cut into 1-inch chunks, blanched and shocked
• 2 cups Cherry or Pear tomatoes, halved
• 2 Tbsp Italian parsley leaves, minced
• Italian parsley leaves, chiffonade for garnish

Directions:

1. In a large sauté pan, heat the olive oil until it shimmers.
2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
5. Add the halved tomatoes and continue to warm through.
6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.

schiedadmin In Other Products

Creamed Corn Pudding

Creamed Corn Pudding

Yield: 12 each 5 oz side serving (200 1/2 pan, greased)

Ingredients:

• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1/3rd cup Sugar
• ¼ cup Cornstarch
• ½ tsp Kosher salt
• 7 eggs, beaten
• 1 cup Whole milk

Directions:

1. Heat oven to 400°F.
2. Spray 200 ½ pan with pan spray or grease with softened butter and set aside.
3. In a medium bowl, whisk together the sugar, cornstarch, and kosher salt.
4. In another medium bowl, whisk together the eggs and whole milk until smooth.
5. Whisk the dry ingredients into the egg/milk mixture until smooth.
6. Fold in the opened bag of Reser’s Sweet Corn in Butter.
7. Fill the prepared 200 ½ pan.
8. Bake for 40-50 minutes uncovered, until golden brown, and a toothpick comes clean.
9. Serve warm.
10. The recipe can also be divided into prepared ramekins and baked for less time.

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Calabrian Pepper-Basil Creamed Corn

Calabrian Pepper-Basil Creamed Corn

Yield: 12 each 6 oz side serving

Ingredients:

• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1 cup Half and half (or ½ cup whole milk and ½ cup heavy cream)
• 2 Tbsp Parmesan, grated
• 1 Tbsp Calabrian chili peppers, finely diced
• 10 each Basil leaves, cut in a chiffonade
• 10 each Calabrian chili peppers for garnish

Directions:

1. Open the bag of Reser’s Sweet Corn in Butter, and place into a 4-quart saucepan, along with the half and half, grated Parmesan, and Calabrian chiles.
2. Heated slowly over medium heat until warmed though, stirring often to keep from scorching, 6-8 minutes.
3. Once warmed through, stir in the basil chiffonade and keep warm.
4. Portion 6 oz into a warmed bowl or ramekin to serve and garnish with a whole Calabrian chili.

schiedadmin In Other Products

BBQ Cheddar Potato Gratin

BBQ Cheddar Potato Gratin

Yield: 12 each 7 oz side servings (200 ½ hotel pan)

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
• 2 Tbsp tomato-based BBQ sauce
• 2 tsp BBQ spices
• 1 cup Sharp Cheddar cheese, shredded
• BBQ sauce to serve

Directions:

1. Preheat oven to 375°F.
2. Open the Reser’s Scalloped Potatoes, and place into a medium sized bowl.
3. Stir in the BBQ sauce and BBQ spice.
4. Fill a prepared 200 ½ pan with the BBQ potato mixture and top evenly with cheese.
5. Bake for 30-40 minutes uncovered until heated through and cheese topping has browned.
6. Keep warm to serve.
7. Garnish with BBQ sauce to serve.

schiedadmin In Cut Potatoes

Red Skin Brunch Potatoes

Red Skin Brunch Potatoes

Yield: 12 each 10 oz potato sides

Ingredients:

• 10 lbs Reser’s® Red Skin Wedge Potatoes (71117.14571)
• 1 cup Avocado oil
• Seasoning salt, as needed
• 1 Tbsp Thyme leaves, finely chopped
• 16 oz Rosemary browned butter
• Italian parsley leaves, chopped, to garnish

Directions:

1. Preheat oven to 400°F.
2. Toss Reser’s Red Skin Wedge Potatoes with avocado oil, seasoning salt, and thyme leaves and place onto prepared sheet pans with potatoes spread out as much as possible.
3. Roast the potatoes until they are browned all over 15-20 minutes, flipping potatoes halfway through the cooking process.
4. Remove from oven and keep warm.
5. Place 10 oz serving back in the oven on a sheet pan for 2-3 minutes to warm for service.
6. Place into a warmed bowl, and drizzle with 1 oz rosemary browned butter and chopped Italian parsley.

schiedadmin In Cut Potatoes, Tortillas & Mexican

Tex Mex Potato Breakfast Tacos

Tex Mex Potato Breakfast Tacos

Yield: 50 breakfast tacos

Ingredients:

• 3 ½ cups Vegetable oil for grill
• 10 lbs Reser’s® Shredded Potatoes (71117.14433)
• Seasoning salt of choice
• 4 lbs Sharp Cheddar cheese, shredded
• 50 each Eggs
• 50 each Don Pancho® 5-inch Golden Blend Tortillas (79341.02102)
• 6 cups Salsa roja
• Limes for garnish
• 50 each Cilantro leaves for garnish

Directions:

1. Preheat flattop grill to 350°F.
2. Per order, place 1 Tbsp of oil on grill and top with 2/3rd cup Reser’s Shredded Potatoes, spread into a 5-inch disk.
3. Cook for 2-3 minutes until lightly browned, and top with 1/3rd cup shredded sharp Cheddar.
4. Cook for another 1-2 minutes until the cheese is melted and brown and then flip over.
5. Cook for another 2 minutes until golden brown on both sides and place onto warmed Don Pancho Golden Blend Tortilla.
6. Top the potato-cheese disk with a fried egg and serve with 1 oz. salsa roja, lime wedge, and cilantro leaf garnish.

schiedadmin In Prepared Salads, Protein Salad

Korean-Style Chicken Salad

Korean-Style Chicken Salad

Yield: 15 each entree servings

Ingredients:

• 5 lbs Reser’s Simply Chicken Salad (71117.11357)
• 1 Tbsp Toasted sesame oil
• 2 tsp Soy sauce
• 1 cup Yellow bell pepper, julienned
• 1 cup Red bell pepper, julienned
• 1 each English cucumber, seeded and cut thinly on bias
• 1 cup Red onion, julienned
• Butter lettuce leaves for serving 
• Pickled, sliced cucumbers for garnish
• Gala apples, julienned for garnish

Directions:

1. In a large bowl, add the sesame oil and soy sauce to Reser’s Simply Chicken Salad, and mix to combine.
2. Add the bell peppers, cucumber, red onion and fold to combine.
3. Refrigerate at least one hour prior to serving.
4. For service, portion 6 oz of the Korean-Style Chicken Salad into a bowl, top with julienne apples.
5. Serve with butter lettuce leaves and pickled, sliced cucumbers.

schiedadmin In Prepared Salads, Variety Salads, Salad & Meal Kits

Chili Sesame Cucumber Salad

Chili Sesame Cucumber Salad

Yield: 16 each salad servings

Ingredients:

• 8 lbs Reser’s Cucumber & Onion Vegetable Salad (71117.14283)
• 2 tsp Gochugaru (Korean chile flakes)
• 1 Tbsp Ginger, peeled and grated on microplane
• ¾ cup Green onions, thinly sliced
• Toasted sesame seeds, as needed for garnish

Directions:

1. In a colander set over a large bowl, drain the juice from Reser’s Cucumber & Onion Vegetable Salad.
2. Set cucumber mixture aside.
3. In the liquid bowl, whisk in the gochugaru, ginger, and green onions.
4. Fold in the strained cucumber mixture and refrigerate for two hours prior to serving.
5. Portion the salad into a bowl using a slotted spoon and garnish with toasted sesame seeds.

schiedadmin In Potato Salad, Prepared Salads

The Hive Potato Salad

The Hive Potato Salad

Yield: 25 each 6 oz side serving

Ingredients:

• 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
• 3 cups Roasted sweet potatoes, diced and cooled
• 2 cups Roasted red onion, diced and cooled
• 3 Tbsp Chives, sliced
• Hot honey

Directions:

1. In a large bowl, fold the roasted sweet potatoes, roasted red onion, and chives into Reser’s Diced Redskin Potato Salad.
2. Refrigerate overnight prior to serving to allow flavors to blend.
3. Portion 6 oz of the potato salad into a bowl, along with a small ramekin of hot honey.