Category

Side Dishes

In Macaroni & Cheese, Side Dishes

Smokey Pimento Macaroni and Cheese

Smokey Pimento Macaroni and Cheese

Yield: 12 each 8 oz sides

Ingredients:

  • 5 lbs bag Reser’s® Deluxe Macaroni and Cheese (71117.14905) 
  • 6 oz Cream cheese, softened at room temperature
  • 1 cup Sharp Cheddar cheese, shredded
  • 1 ½ tsp Smoked paprika
  • 1 ¼ cup Pimentos, diced and drained

Directions:

  1. In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
  2. Open the bag into a 6-inch, 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
  3. Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
  4. To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.
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In Side Dishes

Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

Yield: 18 each 5 oz Side Portions

Ingredients:

  • 5 lbs bag Reser’s® Scalloped Potatoes (71117.56001)
  • 2 Tbsp Butter
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Shallot, minced
  • 1 tsp Thyme, minced
  • 1 cup Smoked Cheddar, shredded
  • 1 cup White Cheddar, shredded

Directions:

  1. Heat smoker to 225°F.
  2. Heat butter in a small pan and sauté garlic and shallots until softened, but not browned.
  3. Add minced thyme and take the heat.
  4. In a metal bowl, mix Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
  5. Fill into a sprayed 2-inch half hotel pan.
  6. Top with shredded cheese and wrap with foil.
  7. Smoke for 1 hour.
  8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
  9. Keep warm until service.
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes

Yukon Gold Potato Pancakes

Yield: Yield: 40 each 2 oz cakes

Ingredients:

Directions:

  1. Heat griddle to 350°F.
  2. Combine Reser’s All Natural Yukon Gold Mashed Potatoes and all other ingredients in a large bowl and mix with gloved hands to combine.  
  3. Scoop with a 2 oz (#16 disher) and shape into a pancake with hands.
  4. Dredge lightly in flour and cook on griddle until golden with canola oil.  
  5. Flip and fry the other side.
  6. Serve with fresh berries and warm maple syrup.
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In Mashed Potatoes, Side Dishes

White Cheddar Potato Soup

White Cheddar Potato Soup

Yield: 16 each 8 oz servings

Ingredients:

Directions:

  1. Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.  
  2. Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
  3. Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
  4. Check seasoning for salt, add more if necessary.
  5. Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.
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In Macaroni & Cheese, Side Dishes

Elote Macaroni and Cheese

Elote Macaroni and Cheese

Yield: 12 each 9 oz entrée

Ingredients:

  • 5 lbs tub Reser’s® Special Request™ Signature Steamtable Macaroni & Cheese (71117.14490)
  • 2 Tbsp Butter
  • ½ cup Yellow onion, diced
  • ½ cup Serrano pepper, seeded and minced, divided in half
  • 4 each Garlic cloves, minced
  • 2 tsp Paprika
  • 2 tsp Kosher salt
  • ¼ tsp Chipotle pepper powder
  • 2 cups Corn, canned, drained of liquid
  • 1 cup Heavy cream
  • 2 cups Oaxaca cheese, shredded
  • 3 cups Cotija cheese, grated
  • 1 cup Red onion, minced
  • 12 each Cilantro leaves

Directions:

  1. In an 8-quart saucepan, melt the butter over medium heat.
  2. Add the diced onion, ¼ cup diced Serrano pepper, and minced garlic, and cook to soften without browning.
  3. Add the paprika, salt, and Chipotle powder, and cook for 1 minute or until fragrant.
  4. Add the canned corn and cream, and cook for 4-5 minutes.
  5. Cover and set aside.
  6. Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  7. When heated, empty the mac and cheese bag into the pot with the corn mixture, and mix the shredded Oaxaca cheese to combine.
  8. To serve, place 9 oz mac and cheese into a warmed bowl and top with ¼ cup grated Cotija cheese, 1 Tbsp minced red onion, 1 tsp minced Serrano, and 1 cilantro leaf.
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