Category

Side Dishes

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 lbs. Kielbasa sausage, thinly sliced
  • ½ 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.
 

Truffle & Brie Macaroni & Cheese

Truffle & Brie Macaroni & Cheese

Yield: 12 each 10 oz entree servings

Ingredients:

Directions:

  1. Heat Reser’s White Cheddar Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add truffle oil, stir to combine.
  3. In a large sauté pan, heat avocado oil over medium heat.
  4. Add sliced leeks and kosher salt and cook without browning until softened and place in 6th pan to keep warm.
  5. Portion 8 oz of the mac and cheese into serving container and top with melted leeks, 2 slices of Brie, and chopped chives.
 

Caprese Mac and Cheese

Caprese Mac and Cheese

Yield: 12 each 10 oz entree servings

Ingredients:

  • 5 lb. Reser’s White Cheddar Macaroni & Cheese (71117.12999)
  • 14 oz can diced tomatoes in juice
  • 1 lb Whole milk Mozzarella, diced into ½” pieces
  • Balsamic glaze
  • 12 cherry tomatoes, quartered
  • 20 basil leaves, fried and drained on paper towels

Directions:

  1. Heat Reser’s White Cheddar Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add diced tomatoes and Mozzarella, stir to combine.
  3. Portion 8 oz of the mac and cheese into serving container and top with fried basil, quartered cherry tomatoes, and balsamic glaze drizzle.
 

Potato Leek Soup

Potato Leek Soup

Yield: approximately 1 gallon; Serves: 20 each, 6 oz bowls

Ingredients:

Directions:

  1. In a large mixing bowl, add Reser’s Country Potato Salad and remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately.
  4. Garnish each portion with a bread and butter pickle chip.
 

Savory Onion Potato Bake

Savory Onion Potato Bake

Yield: 20 each, 5 oz servings

Ingredients:

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Creamy Deluxe Mashed Potatoes, eggs, sliced green onions, Parmesan, and French-fried onions.
  3. Mix well until combined and place into buttered 12” cast iron pan.
  4. Top with remaining French-fried onions and bake for 25-30 minutes.
  5. Top should be golden brown and heated through, but onions not burnt.
  6. Keep warm to serve.
 

Potato Chip Mac & Cheese

Potato Chip Mac & Cheese

Yield: 15 each, 8 oz servings

Ingredients:

  • 5 lb Reser’s® Steam Table Macaroni and Cheese (71117.14406)
  • 1 1/4 cups Cheddar cheese curds, diced into 1” pieces
  • 1 ½ cups Havarti cheese, diced into ¾” pieces
  • 1/2 cup Roasted garlic cloves
  • 2 cups Kettle chips, crushed in food processor

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Steam table Macaroni and Cheese, cheese curds and roasted garlic cloves.
  3. Mix well and place into a greased 2 1/2” pan.
  4. Top with crushed Kettle chips and bake 35-40 minutes until golden brown.
 

Southern Style Baked Banana Pudding

Southern Style Baked Banana Pudding

Yield: 20 each, 5 oz servings

Ingredients:

Pudding

Meringue

  • 5 eggs, white separated from yolks, reserve yolks for another use
  • 2/3 cup sugar
  • ¼ tsp cream of tartar (substitute fresh lemon juice equal parts if necessary)

Directions:

  1. Heat the oven to 325°F.
  2. Spray 2” half hotel pan with pan spray.
  3. Cover the bottom of the pan with a single layer of vanilla wafers.
  4. Top each wafer with a sliced banana round.
  5. Cut bag off the corner of the Reser’s Banana Pudding bag and squeeze half of the bag over the wafers/bananas. Smooth with spatula to make an even layer.
  6. Repeat the layering of the wafers/bananas/pudding on more time, ending with the pudding.
  7. In a small mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
  8. Gradually add the sugar, increase speed to high, and keep whisking until stiff peaks form and the mixture is glossy.
  9. Cover the top pudding layer with the meringue mixture and smooth to cover completely.
  10. If desired, peaks can be made with the back of a spoon.
  11. Bake the pudding for 12-14 minutes until the top is browned and heated through.
  12. Serve warm.
 

Firepit Macaroni & Cheese

Firepit Macaroni & Cheese

Yield: 24 servings

Ingredients:

  • 5 lb Reser’s Original Macaroni & Cheese (71117.03250)
  • 1 lb applewood bacon, cooked and diced
  • 2 Tbsp smoked paprika
  • 1 cup smoked Gouda cheese, shredded and divided
  • 1 cup Cheddar cheese, shredded and divided

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Original Macaroni & Cheese, bacon, paprika and half of the Gouda and Cheddar cheeses.
  3. Place mixture in a prepared baking pan. Top with remaining cheese.
  4. Bake for 20-25 minutes or until hot throughout and brown on top. Cut into portions and serve.
 

Potato-Cheddar Ale Soup

Potato-Cheddar Ale Soup

Yield: 20-6 oz Servings

Ingredients:

  • 5 lb bag Reser’s® Yukon Gold Mashed Potatoes (71117.94501)
  • 1 medium yellow onion, diced
  • 1 Tbsp granulated garlic
  • 2 tsp kosher salt
  • 1 tsp white pepper
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 cups Cheddar cheese, shredded
  • 12 oz pale ale beer
  • 1 cup green onion, thinly sliced
  • 2 cups bacon bits
  • 2 cups toasted mini croutons

Directions:

  1. Place the chicken broth, salt, pepper, granulated garlic, and onion in a large stockpot and bring to a simmer.
  2. Reduce heat, add Reser’s Yukon Gold Mashed Potatoes and stir until fully incorporated.
  3. Heat over medium for 20 minutes, stirring occasionally.
  4. Off the heat, add the beer, heavy cream, and Cheddar cheese and whisk until fully incorporated.
  5. Serve bowls and garnish each with bacon, green onion, and croutons.
 

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Yield: 16 Servings

Ingredients:

  • 5 lb bag Reser’s® All Natural Sweet Mashed Potatoes (71117.94504)
  • 2 cups whole milk
  • 3 cups water
  • 1 1/2 tsp garlic powder
  • 3 1/2 tsp onion powder
  • 4 Tbsp butter
  • 1 Tbsp salt
  • 2 tsp apple cider vinegar
  • Smoked Cheddar cheese, shredded (garnish)
  • Brisket and/or beef roast ends (garnish)

Directions:

  1. Steam or microwave Reser’s All Natural Sweet Mashed Potatoes in bag until hot.
  2. Combine remaining soup ingredients in a saucepan and bring to a low simmer.
  3. Add the hot sweet potatoes and whisk until smooth.
  4. Keep warm and covered for service.
  5. For service, ladle soup into a bowl and top with Cheddar cheese and burnt end pieces.