schiedadmin In Mashed Potatoes, Side Dishes

Sweet Potato Cider Bisque with Grilled Apples

Sweet Potato Cider Bisque with Grilled Apples

Yield: 15 each 12 oz soup appetizers

Ingredients:

• 5 lbs Reser’s® Special Request™ All Natural Mashed Sweet Potatoes (71117.94504)
• ¼ cup Butter, unsalted
• 1 cup Yellow onion, diced
• ¼ cup AP flour
• 3 cup Apple cider
• 1 quart Vegetable stock
• 2 cup Heavy cream
• 4 tsp Kosher salt
• Grilled Gala apples for garnish
• Thyme leaves for garnish

Directions:

1. In an 8-quart stockpot, melt butter and add onion.
2. Cook the onion until softened without browning.
3. Add AP flour to make a roux, and cook without browning for one minute.
4. Add the Reser’s Special Request All Natural Mashed Sweet Potatoes, apple cider, stock, and cream to roux and whisk to combine.
5. Cook over medium heat while stirring occasionally for 20-25 minutes to cook out flour.
6. Season bisque with kosher salt to taste.
7. Puree bisque base with immersion blender and strain with a chinois and keep warm.
8. To serve, place 12 oz of bisque and top with grilled apple slices and thyme leaves.

schiedadmin In Mashed Potatoes, Side Dishes

Yukon Gold Potato and Crab Cakes with Lemon-Dijon Aioli

Yukon Gold Potato and Crab Cakes with Lemon-Dijon Aioli

Yield: 54 each 2 oz cakes, 27 appetizer portions

Ingredients:

• Yukon Gold Potato and Cakes
  • 5 lbs Reser’s® Special Request™ All Natural Yukon Mashed Potatoes (71117.94501)
  • 5 Eggs, whisked to combine
  • 4 cups Leeks, diced and sauteed until soft in avocado oil with 2 Tbsp kosher salt, cooled
  • 10 oz Dungeness crab meat
  • 1 cup Green onions, thinly sliced
  • 3 cups Panko breadcrumbs (for filling)
  • 4 cups Panko breadcrumbs (for coating)
  • 2 cups Canola oil (for frying)
• Lemon-Dijon Aioli
  • 4 cups Mayonnaise
  • 8 each Garlic cloves, minced with 2 tsp Kosher salt
  • ½ cup Lemon juice, fresh
  • ¼ cup Dijon mustard
  • 2 Tbsp Italian parsley leaves, finely chopped

Directions:

1. For Yukon Gold Potato and Crab Cakes,  sauté the diced leeks in ½ cup avocado oil with 2 Tbsp kosher salt until soft.
2. Cool the leeks in the refrigerator.
3. In a medium-sized metal bowl, mix the Reser’s Special Request™ All Natural Yukon Mashed Potatoes, eggs, and cooled leeks to combine.
4. Fold in the crab meat and green onions, then the panko.
5. Refrigerate at least two hours before portioning.
6. For the Lemon-Dijon Aioli, mix all ingredients and refrigerate until ready to plate.
7. After refrigerating the cake mixture, portion with a 2 oz disher.
8. Flatten the portions into round cakes and coat them with panko breadcrumbs.
9. Heat ½-inch canola oil in a pan and cook for 2-3 minutes per side until golden brown. Set onto cooling rack when done to drain excess oil.
10. Plate two cakes with 1 oz aioli for an appetizer portion.

schiedadmin In Mashed Potatoes, Side Dishes

Canal Street Macaroni and Cheese

Canal Street Macaroni and Cheese

Yield: 9 each 12 oz entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
• ¼ cup Canola oil
• 1 ½ cups Andouille sausage, diced
• 1 ½ cups Yellow onion, diced
• 1 cup Green bell pepper, diced
• 1 cup Red bell pepper, diced
• 4 tsp Cajun seasoning
• 1 cup Green onions, thinly sliced for garnish

Directions:

1. In an 8-quart stockpot, heat oil to medium-high heat and add the diced Andouille sausage.
2. Cook the sausage to brown slightly, stirring occasionally.
3. Add the onion and diced bell peppers and cook to slightly brown and soften.
4. Add the Cajun seasoning and stir.
5. Add the entire bag of Reser’s Deluxe Macaroni and Cheese, and cook over medium heat, stirring occasionally, until heated through.
6. Place into a 1/3rd pan and place into a steam table.
7. Portion into a warm bowl or gratin dish and garnish with green onions.

schiedadmin In Other Products, Tortillas & Mexican

Baked Chilaquiles Rojas

Baked Chilaquiles Rojas

Yield: 8 each entrée servings

Ingredients:

• 40 each Don Pancho® 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
• 6 cups Red enchilada sauce
• 4 cups Smoked Gouda, shredded
• 1 cup Yellow onion, finely diced
• 1 cup Queso fresco, crumbled
• 16 Eggs, each for poaching
• 24 each Cilantro leaves

Directions:

1. Heat oven to 400°F.
2. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
3. Per order:
   • Toss 20 each quartered tortillas with 6 oz Red enchilada sauce until the chips soften and soak up the sauce.
   • Fill the chilaquiles base into a 6-inch cast iron pan.
   • Top with ½ cup smoked Gouda.
   • Bake for 5-6 minutes to melt and brown cheese.
   • Garnish with 1 Tbsp diced onion and Queso Fresco.
   • Top with 2 soft poached eggs and 3 cilantro leaves. Serve immediately.

schiedadmin In Other Products, Tortillas & Mexican

Vegan Chilaquiles Verdes

Vegan Chilaquiles Verdes

Yield: 8 each entrée servings

Ingredients:

• 40 each Don Pancho® 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
• 6 cups Salsa verde, warmed
• 1 cup Vegan sour cream (made from silken tofu)
• ½ cup Poblano peppers, roasted, peeled seeded, and finely diced
• 8 cups Lacinato kale leaves blanched and shocked, then sauteed in avocado oil

Directions:

1. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
2. Per order:
   • Toss 20 each quartered tortillas with 6 oz salsa verde until the chips soften and soak up the sauce.
   • Fill the chilaquiles base into a warmed dish.
   • Drizzle with chilaquiles with 1 oz vegan sour cream.
   • Garnish with 1 Tbsp diced/roasted Poblano peppers and 1 cup sauteed kale.
   • Serve immediately.

schiedadmin In Desserts

Five Spice Apple Empanadas

Five Spice Apple Empanadas

Yield: 32 each Empanadas

Ingredients:

• 5 lbs Giles Spiced Apples (72299.15870)
• 2 tsp Chinese Five Spice Powder
• 1 cup Panko bread crumbs
• Empanada or pie dough, refrigerated
• Water
• AP flour for rolling out dough
• Egg wash (2 eggs whisked with 1 Tbsp water)

Directions:

1. Open the tub of Giles Spiced Apples and dice apple wedges.
2. Mix the apples with Chinese Five Spice Powder and panko crumbs.
3. Allow the panko to hydrate for 1 hour before filling.
4. Preheat oven to 400°F.
5. Flour a cleaned and sanitized table and roll the dough to ¼-inch thick.
6. Cut out 6-inch rounds and place ¼ cup apple filling in the middle of the round.
7. Lightly brush edges of rounds with water, fold them together, and crimp edges with a fork.
8. Continue with the remaining dough and filling.
9. Brush the tops of all empanadas with egg wash and poke the top of each empanada with a fork to allow steam to escape while baking.
10. Bake at 400°F for 25-35 minutes until golden brown and cooked through.
11. Serve warm or at room temperature.

schiedadmin In Other Products, Prepared Salads

Roasted Poblano Scalloped Potatoes

Roasted Poblano Scalloped Potatoes

Yield: 8 each 12 oz side dish servings

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
• 1 cup Poblano peppers, roasted, peeled, seeded and diced
• ½ cup Queso Fresco
• ½ cup Queso Cotija
• ½ cup Green enchilada sauce
• 2 cups Pepperjack cheese, shredded

Directions:

1. Heat the bag of Reser’s Scalloped Potatoes in a steamer for 10 minutes.
2. Open the bag into a medium-sized bowl and mix with diced Poblanos, Queso Fresco, Queso Cotija, and green enchilada sauce.
3. For a side dish, fill 12 oz into a gratin dish, top with 1 oz shredded pepperjack cheese, and bake at 400°F for 12-15 minutes until browned.
4. For catering, spray a 200-inch pan, fill with the scalloped potato base, top with 4 oz shredded pepperjack, and bake uncovered at 400°F for 20-22 minutes until browned.

schiedadmin In Potato Salad, Prepared Salads

Creamy Harissa Potato Salad

Creamy Harissa Potato Salad

Yield: 25 each 5 oz side dish servings

Ingredients:

• 8 lbs Reser’s® Deviled Egg Potato Salad (71117.00225)
• 3 Tbsp Harissa paste
• ¼ cup Water
• 1 ½ cups Red onion, diced
• ½ cup Italian parsley, stemmed and minced

Directions:

1. In a small bowl, whisk together the harissa and water to combine.
2. Add in 1 cup diced red onion and ¼ cup Italian parsley.
3. Fold the harissa base into the Reser’s Deviled Egg Potato Salad, and refrigerate for at least 2 hours prior to serving.
4. Portion and garnish with diced red onion and minced Italian parsley.

schiedadmin In Cole Slaw, Prepared Salads

Thai Cole Slaw

Thai Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• 3 cups Red cabbage, cut into ½-inch shreds
• 3 Limes, zested and juiced
• ½ cup Coconut sugar
• ½ cup Salted peanuts, chopped
• ¼ cup Cilantro, chopped
• 5 each Thai green chiles, thinly sliced 
• ½ cup Thai basil, leaves only
• 1 cup Crispy garlic for garnish
• 25 each Lime wedges for garnish

Directions:

1. In large bowl, whisk together the lime zest and juice, coconut sugar, peanuts, cilantro and Thai green chiles.
2. Mix the red cabbage and Thai basil leaves into the lime base.
3. Mix the carton of Reser’s Regular Cole Slaw into the rest of the Thai coleslaw base.
4. Fill into a serving container and refrigerate.
5. Allow the flavors to combine for at least one hour before serving.
6. For serving, place 5 oz of the Thai coleslaw into a bowl and garnish with the crispy garlic and one lime wedge.

schiedadmin In Cole Slaw, Prepared Salads

Kimchi Cole Slaw

Kimchi Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• 1 ½ cups Kimchi, drained of liquid and finely chopped
• ½ tsp Gochugaru (Korean chili powder)
• 1 ¼ cups Green onions, thinly sliced (1/2 cup reserved for garnish)
• Toasted sesame seeds for garnish

Directions:

1. In a large metal bowl, combine Reser’s Regular Cole Slaw with chopped kimchi, gochugaru, and sliced green onions.
2. Refrigerate and let the flavors combine for at least one hour before serving.
3. For serving, place 5 oz of the kimchi coleslaw into a bowl and garnish with toasted sesame seeds and sliced green onions.