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.

schiedadmin In Beans, Side Dishes

K-BBQ Beans

K-BBQ Beans

Yield: 20 each 8 oz side dish servings

Ingredients:

• 8 lbs Reser’s® Smokehouse BBQ Beans (71117.14172)
• ¼ cup Gochujang (Korean red chili paste)
• 2 Tbsp Ginger, peeled and finely grated
• 1 Tbsp Soy sauce
• 1 cup Brown sugar
• 1/3rd cup Water
• 3 lbs Pork belly, cut into 1 1/2-inch cubes

Directions:

1. Heat the oven to 350°F.
2. For the pork belly, whisk together the gochujang, ginger, soy, brown sugar, and water.
3. In a 2-inch ½ pan, coat the pork belly with the gochujang glaze. Cover the pan with foil and braise for 2 hours.
4. After 2 hours, remove the foil and continue cooking to glaze and brown the pork, 45-55 minutes.
5. Keep pork warm and remove ½ cup braising liquid, removing excess fat.
6. Heat the Reser’s Smokehouse BBQ Beans in a medium-sized pot to heat through, add half of the pork and ½ cup of the braising liquid, and keep warm.
7. Keep the remaining pork warm until ready to serve.
8. Fill a gratin dish with 7 oz of the K-BBQ beans and garnish with 1 oz sliced gochujang glazed pork belly.

schiedadmin In Cole Slaw, Prepared Salads

Appalachian Slaw

Appalachian Slaw

Yield: 32 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Amish Cole Slaw (71117.00446)
• 1 ½ cups English cucumbers, peeled, seeded and diced
• 2 ½ cups Roma tomatoes, diced
• 1 cup Yellow onion, peeled and diced
• 1 tsp Kosher salt
• 1 tsp Black pepper, freshly ground
• Sliced tomatoes for garnish

Directions:

1. Add the diced tomatoes and onions to a colander and sprinkle with Kosher salt.
2. Allow to sit for 30 minutes to remove excess liquid.
3. In a large metal bowl, add the carton of Reser’s Amish Cole Slaw.
4. Add the diced cucumbers to the coleslaw and mix to combine.
5. Shake the excess moisture off the tomato/onion mixture and combine with the coleslaw and cucumber.
6. Add the black pepper and fold everything together to combine.
7. To serve, scoop 5 oz of the coleslaw base and garnish with sliced tomatoes.
8. Pairs well with Nashville Hot Chicken!

schiedadmin In Macaroni & Cheese, Side Dishes

Nashville White Cheddar Macaroni and Cheese

Nashville White Cheddar Macaroni and Cheese

Yield: 12 each 8 oz side dish servings

Ingredients:

• 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
• 6 oz Cream cheese, cut into 1 oz pieces and softened at room temperature for 1 hour
• ¼ cup Pimentos, diced and drained
• 1 tsp Hot sauce
• 1 ½ cups White Cheddar, shredded

Directions:

1. Heat the Reser’s White Cheddar Macaroni and Cheese bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
2. Empty bag into a 6-inch 1/3rd pan and stir in the cream cheese to combine, followed by the pimentos, hot sauce, and shredded White Cheddar.
3. Cover the pan and hold it in a warmer or steam table.
4. To serve, fill a gratin dish with 8 oz of the complete Macaroni & Cheese.

schiedadmin In Mashed Potatoes, Side Dishes

Sesame Ginger Sweet Potato Vinaigrette

Sesame Ginger Sweet Potato Vinaigrette

Yield: 1 gallon

Ingredients:

• 5 lbs Reser’s® Vegan Mashed Sweet Potatoes (71117.14375)
• 2/3rd cup + 2 Tbsp Soy sauce
• 1 ¼ cup Sesame oil
• 2 cups Seasoned rice vinegar
• 3 Tbsp Garlic, chopped
• 6 Tbsp Ginger, peeled and finely chopped
• ¼ cup Sriracha
• ½ cup Lime juice, fresh
• 2 cups Water
• ¾ cup Canola oil
• ¾ cup Sugar
• 3 Tbsp Black sesame seeds (optional)

Directions:

1. Empty Reser’s Vegan Mashed Sweet Potatoes into a large metal bowl.
2. Add all the remaining ingredients and whisk thoroughly to combine.
3. Refrigerate until ready to use.
4. For a salad, toss together the following:
   • 4 oz Mixed greens
   • 2 Tbsp Sesame ginger sweet potato vinaigrette
   • ½ cup English cucumbers, peeled, seeded, and thinly sliced
   • Brush the plate with the dressing, top with the dressed salad and garnish with toasted sesame seeds

schiedadmin In Side Dishes

White Cheddar Creamed Corn

White Cheddar Creamed Corn

Yield: 12 each 8 oz sides

Ingredients:

• 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
• 1 cup Sour cream
• ½ cup Roasted red peppers, diced and drained
• 1 cup Green onions, sliced thinly
• 1 tsp Hot sauce
• 2 cups White Cheddar, shredded

Directions:

1. Heat the Reser’s Sweet Corn with Butter bag in a pot of hot water or steamer until warmed through, approximately 14-16 minutes.
2. Empty bag into a 6-inch 1/3rd pan and stir in the sour cream, roasted red peppers, ½ cup green onions, hot sauce, and shredded white Cheddar.
3. Place into a steam table or warmer until ready to serve.
4. Dish 8 oz into a small cast iron dish and top with remaining green onions as garnish.

schiedadmin In Mashed Potatoes, Side Dishes

French Onion Mashed Potatoes

French Onion Mashed Potatoes

Yield: 12 each 9 oz sides

Ingredients:

• 5 lbs Reser’s® Special Request™ Gourmet Mashed Potatoes (71117.14387)
• 2 cups Red and yellow onions, caramelized
• 1 tsp Thyme leaves (removed from stem)
• 2 cups Beef Stock
• 1 Tbsp Soy sauce
• 1 ½ cups Swiss cheese, shredded
• 12 each Thyme sprigs as garnish

Directions:

1. Heat the Reser’s Special Request Gourmet Mashed Potatoes bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
2. In a 6-quart stock pot, add caramelized onions, thyme leaves, and beef stock and reduce stock by half.
3. Add the soy sauce and set aside.
4. Empty the bag of mashed potatoes into 6-inch 1/3rd pan, add caramelized onion mixture, and mix to combine.
5. Add Swiss cheese and mix gently to combine.
6. Place into a steam table or warmer until ready to serve.
7. Fill 9 oz into a small serving bowl and garnish with one thyme sprig.

schiedadmin In Fruit

Honeydew Canapés

Honeydew Canapés

Yield: 16 each canapés

Ingredients:

• 16 each Reser’s® Honeydew Chunks (79453.77410), sliced in half 
• 16 each 1-inch slices sharp white Cheddar cheese
• 32 each Baby arugula, leaves
• 16 each Bamboo skewers
• Hot Honey

Directions:

1. Open the sliced Reser’s Honeydew Chunks and top with baby arugula leaves and white Cheddar.
2. Top with the other honeydew half and insert skewer.
3. Place onto plate and drizzle with hot honey.

schiedadmin In Fruit

Iced Mango Mint Green Tea

Iced Mango Mint Green Tea

Yield: 8 each pint drinks

Ingredients:

• 3 cups Reser’s® Diced Mangoes (79453.17029)
• 8 each Green tea bags
• 64 oz Water 
• 1 cup Mint leaves, washed
• 8 each Mint sprigs for garnish
• Ice

Directions:

1. Heat 2 quarts of water to 200°F.
2. Pour over 8 tea bags and 1 cup mint leaves, and let steep for 3-4 minutes.
3. Strain out tea base and refrigerate until cool.
4. To serve, fill a pint glass halfway with ice, top with 1/4 cup Reser’s Diced Mangoes and syrup, and stir.
5. Add 8 oz mint iced tea and garnish with mint sprig.