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Deviled Eggs with Pimento Cheese

Deviled Eggs with Pimento Cheese

Yield: 12 Deviled Eggs

Ingredients:

Directions:

  1. Cut eggs in half horizontally and scoop out yolks into a mixing bowl.
  2. Add Reser’s Pimento Cheese spread to bowl and mix thoroughly.
  3. Put mixture in a pastry bag and fill the cavity of the egg with the mixture.
  4. Garnish with chopped chives.
 

Smashed Pimento Cheese Pork & Beef Sliders

Smashed Pimento Cheese Pork & Beef Sliders

Yield: 48 Sliders (12 portions with 2 of each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use.
  2. Repeat process with Beef Slider Blend ingredients.
  3. For one order, put 4 portioned raw sliders (2 Beef & 2 Pork) on well-greased 425°F griddle, press down with a spatula.
  4. Cook 2 minutes on one side, turn patty over and “smash” with a spatula. Cook sliders to an internal temperature of 165°F.
  5. Toast slider buns 30 seconds on each side
  6. To assemble, stack slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat process with remaining sliders.
 

Pimento Cheese Fritters

Pimento Cheese Fritters

Yield: 12 (1 oz) Fritters

Ingredients:

Filling

  • 1 1/2 cups Reser’s® Pimento Cheese(71117.11406)
  • ¼ cup panko breadcrumbs

Breading

  • 1 1/2 cups All-purpose flour
  • 4 eggs, beaten
  • 2 cups panko breadcrumbs

Directions:

  1. Combine Reser’s Pimento Cheese and panko breadcrumbs in a small bowl and mix thoroughly with spatula.
  2. Scoop into 12 balls with 1 oz disher and place onto a parchment lined sheet pan and freeze for 2 hours.
  3. Place the breading ingredients into separate bowls.
  4. Coat the fritters with flour, a few at a time, and shake off any excess.
  5. Place the fritters, a few at a time, into the beaten eggs to coat.
  6. Drop the fritters into the panko crumbs and roll to coat.
  7. Repeat the egg wash and panko breading procedure again for a double coating.
  8. Freeze or deep fry at 350°F until golden brown and melted inside.
  9. Serve with spicy pepper jelly or ranch dressing.
 

Pistachio Delight Milkshake

Pistachio Delight Milkshake

Yield: 1 Serving

Ingredients:

Directions:

  1. In a blender, combine Reser’s Pistachio Delight, milk and chocolate pieces.
  2. Blend all together until smooth. Pour into tall glass & serve with a dollop of whipped cream and a straw.
 
 
 

Rotisserie Chicken Salad

Rotisserie Chicken Salad

Yield: 10 Entrée Salads

Ingredients:

  • 2 lbs Reser’s® Rotisserie Chicken Salad Base(71117.14743)
  • 2 lbs shredded rotisserie chicken or turkey
  • 5 heads butter lettuce, leaves separated
  • 10 Roma tomatoes, quartered
  • 2 English cucumbers, half peeled and sliced
  • 2 cups slivered almonds, toasted
  • Extra virgin olive oil

Directions:

  1. Mix the chicken or turkey with the Reser’s Rotisserie Chicken Salad Base.
  2. Separate lettuce leaves, slice tomato into wedges and slice cucumber.
  3. Arrange lettuce on the 10 plates and top with 6 oz of chicken salad.
  4. Garnish with tomato wedges and cucumber slices.
  5. Drizzle extra virgin olive oil over tomatoes and cucumbers.
  6. Sprinkle almonds over salad and serve.
 

Pimento Cheese Bruschetta

Pimento Cheese Bruschetta

Yield: 12 Slices

Ingredients:

  • 12 pieces baguette, sliced on bias and toasted
  • 2 cups Reser’s® Pimento Cheese(71117.11406)
  • 12 oz pulled pork
  • 1/4 cup Olive oil

Directions:

  1. Slice baguette on bias to get pieces ½” thick and 3” long.
  2. Brush with oil and toast in 400F oven for 4-5 minutes, set aside to cool.
  3. Mix pulled pork and Reser’s Pimento Cheese in mixing bowl.
  4. Spread on sliced baguette and brown under broiler.
 

Pulled Pork Quesadilla

Pulled Pork Quesadilla

Yield: 10 quesadillas

Ingredients:

Directions:

  1. Preheat flat top grill to 375°F.
  2. Lay the Don Pancho Flour Tortilla flat on the grill and top with 5 oz portion of pulled pork.
  3. Sprinkle with ½ cup shredded Pepper Jack over the pulled pork.
  4. Top with ¼ cup of Reser’s Baja Café Pico De Gallo and fold the tortilla in half.
  5. Brown on both sides on a hot griddle, cut into 4 wedges and serve.