schiedadmin In Macaroni & Cheese, Side Dishes

Chili Crisp Macaroni & Cheese

Chili Crisp Macaroni & Cheese

Yield: 8 each 11 oz entrée

Ingredients:

• 5 lbs Reser’s® Special Request™ White Cheddar Macaroni & Cheese (71117.12999)
• 20 each Wonton skins, thinly sliced into strips and fried
• 1½ cups 4 Cheese blend, shredded
• 1 cup Chili garlic crisp

Directions:

1. Fry the sliced wonton skins until lightly browned and crispy, transfer to paper towels, and keep in a warm place.
2. Heat the Reser’s Special Request White Cheddar Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
3. When the macaroni and cheese is heated, place into a 6” 1/3rd pan and fold in the cheese.
4. Keep the pan warm in the steamtable until ready to serve.
5. Per order, place 10 oz of the macaroni and cheese in a large bowl.
6. Top the macaroni and cheese with 2 Tbsp of the chili crisp and oil and garnish with crispy wonton strips.

schiedadmin In Macaroni & Cheese, Side Dishes

Korean Cheesy Corn Macaroni & Cheese

Korean Cheesy Corn Mac

Yield: 8 each 12 oz entrée

Ingredients:

• 5 lbs Reser’s® Special Request™ Signature Steamtable Macaroni & Cheese (71117.14490)
• 1 Tbsp Gochujang paste
• 2 cups Corn kernels, canned and drained, kept at room temperature
• 1 ½ cup Whole milk mozzarella cheese, shredded
• 1 cup Green onions, thinly sliced, ¼ cup reserved for garnish

Directions:

1. Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
2. Place in a medium bowl and, using a rubber spatula, mix in the Gochujang paste to combine.
3. Fold in the canned corn, followed by the Mozzarella cheese, and ending with the ¾ cup of green onions.
4. Transfer the mixture to a 9” x 13” dish and garnish with remaining ¼ cup green onions before serving.

schiedadmin In Macaroni & Cheese, Side Dishes

Chile Relleno Macaroni and Cheese

Chile Relleno Macaroni and Cheese

Yield: 8 each 10 oz entrée (1 jalapeño per order)

Ingredients:

• 5 lbs Reser’s® Special Request™ Hatch Green Chile Macaroni & Cheese (71117.15419)
• 8 each large Jalapeño peppers, roasted, peeled, sliced lengthwise and seeds removed
• 3 cups AP flour, 1 cup reserved for dredging peppers
• 2 each Eggs, whisked
• 2 cups Whole milk
• 2 tsp Baking powder
• 2 tsp Baking soda
• 2 tsp Kosher salt
• 15 oz Oaxaca cheese

Directions:

1. Heat a deep fryer to 350°F.
2. Whisk together 1 cup AP flour, egg, milk, baking soda, baking powder, and kosher salt in a small bowl. Set aside for breading.
3. Place 1 1/2 oz of Oaxaca cheese inside each roasted Jalapeño pepper and use skewers to stitch the peppers closed for frying.
4. Heat the  Reser’s Special Request Hatch Green Chile Macaroni & Cheese in a steamer or hot water for 18-20 minutes until warmed through. Place in a 1/3rd pan on a steam table until ready to serve.
5. Dredge one Jalapeño pepper in the AP flour, shaking off excess.
6. Per order, coat the flour-dredged pepper in the batter, and fry until golden brown. Remove from fryer when done, remove skewers, and place on a rack to keep warm.
7. In a serving bowl, place 10 oz of the Hatch Green Chile Macaroni and Cheese and top with one fried Jalapeño relleno.

schiedadmin In Pasta & Macaroni Salad, Prepared Salads

Grilled Honey Halloumi Pasta Salad

Grilled Honey Halloumi Pasta Salad

Yield: 20 each 6 oz sides

Ingredients:

• 8 lbs Reser’s® Italian Pasta Salad (71117.14759)
• 20 each 2 oz Halloumi cheese pieces
• 2 oz Basil leaves, stems removed 
• 5 oz Baby spinach
• 1 cup Almonds, sliced and toasted
• 1 ¼ cup Honey 
• Avocado oil to brush cheese to grill

Directions:

1. In a large bowl, mix the Reser’s Italian Pasta Salad with the basil, baby spinach, and toasted almonds.
2. Let the pasta mixture marinate 4-5 hours before serving.
3. Heat a grill and brush Halloumi cheese pieces with avocado oil.
4. Grill on each side and set aside to keep warm.
5. To serve, fill the salad into a serving bowl.
6. Slice the Halloumi on the bias and place atop pasta salad.
7. Drizzle the cheese with 1 Tbsp honey per serving to finish.

schiedadmin In Pasta & Macaroni Salad, Prepared Salads

Parmesan Chili Crisp Macaroni Salad

Parmesan Chili Crisp Macaroni Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Signature Macaroni Salad (71117.06039)
• ¾ cup Parmesan cheese, shredded
• ¾ cup Green onions, thinly sliced
• 2 cups Chili garlic crisp, homemade or prepared

Directions:

1. In a large bowl, mix the Reser’s Signature Macaroni Salad with the shredded Parmesan and green onions.
2. To serve, place the macaroni salad onto an entrée plate, and top with 1 Tbsp of chili garlic crisp, drizzling some of the oil around the plate.
3. Pair with dry-rubbed and grilled chicken wings.

schiedadmin In Potato Salad, Prepared Salads

Tapatio Style Potato Salad

Tapatio Style Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
• ¾ cup Radish, topped and diced into ½-inch pieces
• 2 cups Yellow corn, grilled and cut off of cob
• 25 each Lime wedges
• Tajin to sprinkle on top
• Radish slices for garnish

Directions:

1. In a large bowl, mix the Reser’s Diced Red Skin Salad with the diced radish and grilled corn.
2. Refrigerate for 1-2 hours before serving.
3. Scoop into bowl for serving, garnish with a lime wedge, sprinkle of Tajin, and 3 radish slices.

schiedadmin In Potato Salad, Prepared Salads

North African Potato Salad

North African Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
• ½ cup Preserved lemon, divided in half (¼ cup and ¼ cup)
• 12 leaves Mint, chiffonaded
• 2 oz Baby arugula
• Mint leaves, small for garnish

Directions:

1. In a large bowl, add the Reser’s Mustard Potato Salad, and fold in 1/4 cup of preserved lemon, mint chiffonade, and baby arugula.
2. Allow the flavors to meld for one hour before serving.
3. Portion into 5 oz cups and garnish with reserved preserved lemon and 3-4 small mint leaves.

schiedadmin In Variety Salads, Salad & Meal Kits

Black-Eyed Pea & Cucumber Salad

Black-Eyed Pea & Cucumber Salad

Yield: 16 each entrée salad servings

Ingredients:

• 8 lbs Reser’s® Cucumber & Onion Vegetable Salad (71117.14283)
• 4 cups Black-eyed peas, canned and drained
• 4 tsp Cumin
• ½ cup Cilantro, stemmed and roughly chopped
• 3 cups Cherry tomatoes, halved

Directions:

1. In a large bowl, mix the black-eyed peas, cumin, cilantro, and cherry tomatoes with a spatula to combine.
2. Add the Reser’s Cucumber & Onion Vegetable Salad and mix to combine.
3. Let the salad marinate for at least one hour before serving.

schiedadmin In Fruit

Spicy Thai Pineapple-Cucumber Salad

Spicy Thai Pineapple-Cucumber Salad

Yield: 6 each appetizer salads

Ingredients:

• 4 lbs Reser’s® Pineapple Chunks, syrup drained and reserved for dressing (79453.77957)
• 3 English cucumber, halved, seeded, cut in half, and sliced into ½-inch slices
• 2 Tbsp Fish sauce
• ¼ cup Lime juice
• ¼ cup Rice vinegar, unseasoned
• ¼ cup Pineapple syrup
• ¼ cup Coconut sugar 
• 2 each Thai bird chili, finely chopped
• ½ cup Canola oil
• ½ cup Cilantro leaves
• ½ cup Mint leaves
• ½ cup Peanuts, roasted and lightly salted, chopped

Directions:

1. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, pineapple syrup, coconut sugar and Thai chilies.
2. Slowly drizzle in the canola oil to emulsify.
3. Check for seasoning and set aside.
4. Per order, toss together the following:
   • 1 cup Reser’s Pineapple Chunks
   • 1 cup English cucumber, diced
   • 4 each Mint leaves, torn
   • 4 cilantro leaves, torn
   • 2 Tbsp Fish sauce vinaigrette
5. Place onto plate and garnish with 4 mint leaves.
6. Drizzle the salad with 1 Tbsp of dressing and top with 1 Tbsp chopped peanuts.

schiedadmin In Fruit

Citrus Agave Liquado

Citrus Agave Liquado

Yield: 12 each 16 oz servings

Ingredients:

• 8 lbs Reser’s® Orange Slices (79453.74028), drained
• 1 cup + 2 Tbsp Lime juice
• 6 cups Whole milk Greek yogurt
• 6 cups Water, cold
• 12 each Lime wedges

Directions:

1. To start, chill two pint glasses until cold.
2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
   • 2 cups Reser’s Orange Slices
   • 2 Tbsp Agave syrup
   • 3 Tbsp Lime juice, fresh
   • 1 cup Whole milk Greek yogurt
   • 1 cup Water, cold
3. Place the smoothie base into the refrigerator for 30 minutes before serving.
4. Divide between two glasses and serve with a lime wedge.