In Dips & Spreads

Pimento Cheese Fritters

Pimento Cheese Fritters

Yield: 12 (1 oz) Fritters

Ingredients:

Filling

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 a 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.
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In Mashed Potatoes, Side Dishes

Potato-Cheddar Ale Soup

Potato-Cheddar Ale Soup

Yield: 20 each 6 oz servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ All Natural Yukon Mashed Potatoes (71117.94501)
  • 1 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 Special Request 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.
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In Tortillas & Mexican

Fiesta Nachos

Fiesta Nachos

Yield: 4 Appetizer Servings

Ingredients:

Directions:

  1. Combine black beans and 1/2 cup of Reser’s Baja Café Original Salsa.
  2. For one order, layer 3 cups of Don Pancho Tortilla Chips, 1/3 cup bean and salsa mixture, and 1 cup of shredded cheeses onto an oven-safe plate.
  3. Place in 450°F oven until cheese is melted, 8-10 minutes.
  4. Serve topped with 1/4 cup salsa,1/4 cup sour cream, and diced avocado.
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In Mashed Potatoes, Side Dishes

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Yield: 16 Servings

Ingredients:

Directions:

  1. Steam or microwave Reser’s Special Request All Natural Sweet Mashed Potatoes in the bag until hot.
  2. Combine the 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.
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In Prepared Salads, Protein Salad

Deviled Eggs

Deviled Eggs

Yield: 48 Egg Halves

Ingredients:

  • 24 hard-cooked Eggs
  • 1 1/2 cups Reser’s® Egg Salad (71117.11412)
  • 3 Tbsp Panko breadcrumbs
  • 1/2 cup cooked Bacon, crumbled
  • 1/4 cup Parsley, minced
  • Paprika for garnish

Directions:

  1. Cut the eggs in half, lengthwise, and carefully remove the yolks and set aside.
  2. In a bowl, combine the egg yolks, Reser’s Egg Salad, and remaining ingredients, reserving some parsley and bacon for garnish. Mix thoroughly.
  3. With a spoon or small scoop, fill each egg white with filling.
  4. Garnish each with reserved bacon crumbles, parsley, and dusting of paprika.
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In Cole Slaw, Prepared Salads, Tortillas & Mexican

Pulled Pork Tacos

Pulled Pork Tacos

Yield: 50 Tacos

Ingredients:

Directions:

  1. Warm Don Pancho Golden Blend Tortillas on the griddle and set aside.
  2. Place 1/4 cup Reser’s Shredded Homestyle Cole Slaw onto the middle of the tortilla.
  3. Top shredded slaw with 2 ounces of warmed pulled pork.
  4. Top pulled pork with 1 tablespoon of spicy BBQ sauce of your choice.
  5. Garnish with Cotija cheese and 1 cilantro sprig.
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In Cut Potatoes

Smoked Cheddar Potato Cakes

Smoked Cheddar Potato Cakes

Yield: 60 each 3 oz cakes

Ingredients:

  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • 16 Eggs
  • 4 cups smoked Cheddar cheese, shredded
  • 2 cups Parmesan cheese, grated
  • 4 tsp Ground black pepper
  • 1/4 cup Kosher salt
  • 4 cups All-purpose flour
  • 1/2 cup Canola oil

Directions:

  1. Whisk eggs in a bowl with salt and pepper.
  2. Fold in Reser’s Shredded Potatoes and cheeses until well mixed.
  3. Sprinkle flour over the potato mixture and incorporate with a spoon.
  4. Let the mixture rest for 15 minutes at room temperature.
  5. Form into 1/3 cup balls and flatten with the palm of the hand.
  6. Heat griddle to 325°F until oil starts to shimmer, and cook cakes until browned on the first side (2-3 minutes), then flip over and brown on the other side (another 2-3 minutes).
  7. Keep finished cakes on a sheet pan in a 200°F oven until the batch is finished.
  8. Serve 3 per plate for an appetizer with sour cream.
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In Cut Potatoes

Corn Chowder

Corn Chowder

Yield: 14 each 8 oz Servings

Ingredients:

  • 1/2 cup Butter, unsalted
  • 1 cup Onion, diced
  • 1 cup Celery, diced
  • 5 Tbsp Flour
  • 3 cups Chicken or vegetable stock
  • 4 cups Milk
  • 5 cups Corn
  • 4 cups Reser’s® Diced Potatoes (71117.14430)
  • 1/4 cup Parsley, chopped fine
  • Kosher salt to taste
  • Fresh cracked black pepper

Directions:

  1. In a large pot, melt butter and sweat the onions until softened.
  2. Add flour and cook stirring constantly to make roux.
  3. Combine stock and milk into a pitcher, and slowly add to the roux mixture while whisking constantly.
  4. Add corn and Reser’s Diced Potatoes and cook over medium heat for 15-20 minutes.
  5. When the soup is thickened and the potatoes are tender, add kosher salt to taste.
  6. Ladle corn chowder into warmed bowls and garnish with fresh cracked black pepper and parsley.
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In Macaroni & Cheese, Side Dishes

Fried Macaroni and Cheese Fritters

Fried Macaroni and Cheese Fritters

Yield: 36 Pieces

Ingredients:

Directions:

  1. Mix Reser’s Special Request Signature Steam Table Macaroni and Cheese, Cheddar cheese, and flour in a mixing bowl.
  2. Use a 2 oz scoop and scoop out the macaroni mixture onto a prepared sheet pan and place in freezer.
  3. Once frozen, bread the macaroni mixture using egg wash and panko breadcrumbs.
  4. Put back in the freezer for 30 minutes.
  5. Gently drop into a 350°F fryer for about 3 minutes or until golden brown. Serve immediately.
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In Cut Potatoes

Homemade Potato Chips

Homemade Potato Chips

Yield: 12 appetizer portions

Ingredients:

Directions:

  1. Heat oil in fryer to 350°F.
  2. Add Reser’s Sliced Potatoes in batches. Fry until golden brown and crisp, about 2 to 3 minutes.
  3. Drain, season with salt, pepper and parsley, and serve immediately.
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