Category

Side Dishes

Maple Bacon Bourbon BBQ Beans

Maple Bacon Bourbon BBQ Beans

Yield: 30 each 5 oz servings.

Ingredients:

Directions:

  1. In a large stockpot, render the bacon on medium heat until crispy and remove it to a plate.
  2. Cook onions in the rendered bacon fat until softened and lightly browned.
  3. Add tomato paste and cook to thicken and brown slightly.
  4. Add bourbon and maple syrup to glaze and bring to boil.
  5. Place Reser’s American Harvest BBQ Bean Medley and rendered bacon in the pot.
  6. Heat over medium heat, stirring regularly to keep from scorching until the beans are heated through, 15-20 minutes.
  7. Place heated beans in steamtable or serve immediately.
 

Timeless Baked Cheesy Potatoes

Timeless Baked Cheesy Potatoes

Yield: 20 each 6 oz servings, 2” ½ pan.

Ingredients:

  •  Cornflake Topping
    • 2 cups Cornflake cereal, measured, then crushed
    • 1/3 cup Butter, melted
    • ½ tsp Paprika
  • Cheesy Baked Potatoes

Directions:

  1. Preheat oven to 350°F.
  2. For Cornflake Topping, mix crushed corn flakes with melted butter and paprika in a bowl, and set aside.
  3. In a stand mixer bowl, combine Reser’s Special Request™ Natural Yukon Mashed Potatoes, sour cream, and Dijon mustard, and mix gently until well combined.
  4. Add shredded Cheddar cheese to potato mixture, and mix in until incorporated.
  5. Prepare a 2” half pan with pan spray, fill with potato mixture and smooth top with an offset spatula.
  6. Top potato base with a thin layer of Cornflake Topping
  7. Bake uncovered for 40-50 minutes until golden brown and heated through.
 

Greek Garlicky Potato Dip (Skordalia)

Greek Garlicky Potato Dip (Skordalia)

Yield: 15 each appetizer servings

Ingredients:

  • 5 lb. Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 2 cups Almonds, blanched and slivered
  • 40 each Garlic cloves, peeled
  • 1 Tbsp Kosher salt
  • 1 ¼ cups Lemon juice, fresh
  • 2 ½ cups Extra virgin olive oil, plus more for garnish
  • 1 cup Green onions, thinly sliced for garnish
  • Pita bread, brushed with olive oil and grilled

Directions:

  1. Process almonds, garlic, kosher salt, and lemon juice in food processor until smooth.
  2. Add mixture to large stainless bowl with Reser’s Special Request Natural Yukon Mashed Potatoes.
  3. Mix to combine, taking care to not overmix.
  4. Add in Extra virgin olive oil and mix to combine.
  5. Check seasoning.
  6. Refrigerate at least 2 hours before serving to let allow flavors to meld.
  7. Portion 8 oz into a cup or large ramekin, drizzle with extra virgin olive oil, and garnish with sliced green onions.
  8. Allow the dip to warm up 5-6 minutes before serving with grilled pita.
 

Ultimate Breakfast Potato Pie

Ultimate Breakfast Potato Pie

Yield: 10 each 8 oz side dish servings

Ingredients:

TO PLATE

  • 16 each Eggs, cooked sunny side up
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 375°F.
  2. Cut a round of parchment paper to fit into the bottom of the springform pan.
  3. Lightly flour a cleaned work surface and roll out the pie crusts to fit halfway up each of the springform pans.
  4. With a paddle attachment and a stand mixer, mix Reser’s® Special Request™ Natural Yukon Mashed Potatoes with the eggs, flour, and salt.
  5. When combined, mix in the cooked bacon and chives.
  6. Fill the crusts evenly with 45 oz potato filling and top each pie with 1/2 cup shredded sharp Cheddar.
  7. Bake for 50-60 minutes until golden brown.
  8. Let cool completely on a rack.
  9. Cut each pie into 8 servings and reheat each slice in oven for 3-4 minutes to warm through prior to plating.
  10. Top each slice with a sunny side-up egg and fresh ground black pepper.
 

Mustard Potato Gratin

Mustard Potato Gratin

Yield: 15 each 7 oz servings, 200 ½ pan

Ingredients:

  • 5 lb. Reser’s® Scalloped Potatoes (71117.56001)
  • 1/3 cup Wholegrain mustard
  • 1 cup Green onions, thinly sliced, divided
  • 1 1/2 cups Gruyere/Fontina cheese blend, divided

Directions:

  1. Preheat oven to 400°F.
  2. In a clean medium bowl, mix the mustard into Reser’s Scalloped Potatoes, 1 cup of the shredded cheese blend, and ½ cup sliced green onions.
  3. Grease 200 1/2 pan with softened butter.
  4. Fill the 2001/2 pan evenly with the potato base.
  5. Top the base with1/2 cup shredded cheese blend.
  6. Place into oven uncovered for 35-45 minutes or until golden brown on top and heated through.
  7. Serve immediately or place into steamtable for service or event.
  8. Garnish with sliced green onions.
 

Bourbon Sweet Potato Souffle

Bourbon Sweet Potato Souffle

Yield: 10 each 8 oz side dish servings

Ingredients:

STRUESEL TOPPING

  • 1 cup AP flour
  • 1 cup Oats, rolled
  • 2 cups Brown sugar
  • 1/2 cup Butter, melted
  • 1/2 tsp Kosher salt (only add if using unsalted butter)

Directions:

  1. Preheat oven to 375°F.
  2. With a paddle attachment and a stand mixer, mix the Reser’s Special Request All Natural Mashed Sweet Potatoes with eggs, bourbon, flour, and salt.
  3. Grease 200 1/2 pan with softened butter.
  4. Fill the pan with sweet potato base.
  5. For the Streusel Topping, in a clean bowl, combine the flour, oats, and brown sugar.
  6. Add the melted butter and combine thoroughly.
  7. Top the sweet potato base with the streusel.
  8. Bake for 45-50 minutes, until the topping is golden brown, and the filling reaches an internal temperature above 140°F.
  9. Serve immediately or place into steamtable for service or event.
 

African Sweet Potato Soup

African Sweet Potato Soup

Yield: 16 each 5 oz servings

Ingredients:

To Finish

  • 2 cups Peanuts, dry roasted and lightly pulsed in food processor
  • 1 cup Cilantro, roughly chopped

Directions:

  1. In a heavy-bottomed 8-quart stockpot, heat the oil over medium heat.
  2. Add the ginger and cook to soften without browning, 1-2 minutes.
  3. Add the Berbere spice and lightly toast, 20-30 seconds stirring constantly.
  4. Add the canned tomatoes, stock, Reser’s Special Request All Natural Mashed Sweet Potatoes, and peanuts. Bring to a simmer.
  5. Cook on a low simmer for 15-20 minutes until the soup has thickened and peanuts have softened.
  6. Take off heat and puree with an immersion blender.
  7. Taste and season with kosher salt as need.
  8. To serve, place an 8 oz ladle into a bowl and top with crushed peanuts and cilantro.
 

Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese

Yield: 12 each 9 oz entree servings

Ingredients:

Ritz Crumble Topping

  • 2 cups Ritz crackers, coarsely chopped in food processor (measure after processing)
  • 1/3 cup Butter, unsalted, melted
  • 1/2 tsp Smoked paprika

Directions:

  1. Heat Reser’s Signature Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. For Ritz Crumble Topping, mix coarsely processed crackers and smoked paprika with melted butter.
  3. Place onto a parchment-lined half sheet pan and bake at 300°F for 2-3 minutes or until lightly browned.
  4. Remove and let cool before placing into a 6th
  5. Open the heated bag of mac and cheese and place into a steam table pan and fold in the smoked Gouda and half of the green onions.
  6. To serve, portion 9 oz of the mac and cheese base into serving container and top with 2 Tbsp of the Ritz crumble and garnish with sliced green onions.
 

Cajun-Style Macaroni & Cheese

Cajun-Style Macaroni & Cheese

Yield: 10 each 10 oz entree servings

Ingredients:

  • 5 lb. Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
  • 1/3 cup Butter, unsalted
  • 11/2 cups Yellow onion, small dice
  • 1 cup Green bell pepper, small dice
  • 1 cup Red bell pepper, small dice
  • 1 lb. Andouille sausage, sliced into rounds
  • 3 Tbsp Cajun seasoning
  • 2 Tbsp Tomato paste
  • 1/2 cup Green onions, sliced

Directions:

  1. Heat Reser’s Special Request Deluxe Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. Heat butter in medium sauté pan over medium-high heat and sauté the onions and bell peppers until softened but not browned.
  3. Add the Andouille rounds and cook until the sausage is lightly browned.
  4. Add the Cajun seasoning and Tomato paste and cook for one more minute, then set aside and fold in the green onions.
  5. Mix half of the Andouille/pepper mixture into the heated mac and cheese and place into separate pans to keep warm.
  6. To serve, portion 8 oz of the mac and cheese into serving container and top with 2 oz scoop of the Andouille/pepper mixture.
 

Biergarten Mac and Cheese

Biergarten Mac and Cheese

Yield: 12 each 10 oz entree servings

Ingredients:

  • 5 lb. Reser’s ® Steamtable Macaroni & Cheese (71117.14406)
  • 2-12 oz cans Pilsner beer
  • 3 lb. Kielbasa sausage, thinly sliced
  • 1/2 cup Stoneground mustard
  • 2 cups Pretzel chips, coarsely chopped in food processor

Directions:

  1. Heat Reser’s Steamtable Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add stoneground mustard, stir to combine.
  3. Cover the Kielbasa slices with Pilsner and turn to medium high.
  4. Once the Kielbasa is heated through, strain and discard the beer.
  5. Keep the Kielbasa warm.
  6. Portion 6 oz of the mac and cheese into serving container and top with pretzel crumbs and Kielbasa slices.