In Desserts

Banana Pudding Pancakes

Banana Pudding Pancakes

Yield: 20 each 5-inch pancakes

Ingredients:

  • ½ cup Vegetable oil for grill
  • 2 ½ cups AP flour
  • ½ cup Cornstarch
  • 2 Tbsp Baking powder
  • ½ tsp Salt
  • 2 ½ cups Reser’s® Banana Pudding Kit (71117.03034)
  • 1 ½ cups Whole milk
  • 2 tsp Vanilla extract
  • 4 each Eggs, separated and whites whipped to soft peak
  • Crushed Vanilla wafers for garnish (from kit)

Banana Maple Syrup

Directions:

  1. For Banana Maple Syrup, whisk together the Reser’s Banana Pudding and maple syrup in a medium saucepan and keep warm.
  2. Preheat flattop grill to 350°F.
  3. In a large bowl, whisk together the AP flour, cornstarch, baking powder, and salt.
  4. In a stand mixer, whip the egg whites to soft peaks and set aside.
  5. In a bowl, whisk the egg yolks, Reser’s Banana Pudding, whole milk, and vanilla extract together.
  6. Mix the wet ingredients into the dry ingredients without over mixing.
  7. Fold the egg whites into the batter and set aside.
  8. Brush the grill with oil and place a 2 oz ladle on the grill and cook until golden brown.
  9. Flip and cook on the other side.
  10. To serve, layer 3 pancakes with 1 oz of Banana Pudding in between each layer and top with Banana Maple Syrup and crushed vanilla wafers.
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In Other Products

Creamed Corn Pudding

Creamed Corn Pudding

Yield: 12 each 5 oz side serving (200 1/2 pan, greased)

Ingredients:

Directions:

  1. Heat oven to 400°F.
  2. Spray 200 ½ pan with pan spray or grease with softened butter and set aside.
  3. In a medium bowl, whisk together the sugar, cornstarch, and kosher salt.
  4. In another medium bowl, whisk together the eggs and whole milk until smooth.
  5. Whisk the dry ingredients into the egg/milk mixture until smooth.
  6. Fold in the opened bag of Reser’s Sweet Corn in Butter.
  7. Fill the prepared 200 ½ pan.
  8. Bake for 40-50 minutes uncovered, until golden brown, and a toothpick comes clean.
  9. Serve warm.
  10. The recipe can also be divided into prepared ramekins and baked for less time.
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In Other Products

Calabrian Pepper-Basil Creamed Corn

Calabrian Pepper-Basil Creamed Corn

Yield: 12 each 6 oz side serving

Ingredients:

  • 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
  • 1 cup Half and half (or ½ cup whole milk and ½ cup heavy cream)
  • 2 Tbsp Parmesan, grated
  • 1 Tbsp Calabrian chili peppers, finely diced
  • 10 each Basil leaves, cut in a chiffonade
  • 10 each Calabrian chili peppers for garnish

Directions:

  1. Open the bag of Reser’s Sweet Corn in Butter, and place into a 4-quart saucepan, along with the half and half, grated Parmesan, and Calabrian chiles.
  2. Heated slowly over medium heat until warmed though, stirring often to keep from scorching, 6-8 minutes.
  3. Once warmed through, stir in the basil chiffonade and keep warm.
  4. Portion 6 oz into a warmed bowl or ramekin to serve and garnish with a whole Calabrian chili.
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In Other Products

BBQ Cheddar Potato Gratin

BBQ Cheddar Potato Gratin

Yield: 12 each 7 oz side servings (200 ½ hotel pan)

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 2 Tbsp tomato-based BBQ sauce
  • 2 tsp BBQ spices
  • 1 cup Sharp Cheddar cheese, shredded
  • BBQ sauce to serve

Directions:

  1. Preheat oven to 375°F.
  2. Open the Reser’s Scalloped Potatoes, and place into a medium sized bowl.
  3. Stir in the BBQ sauce and BBQ spice.
  4. Fill a prepared 200 ½ pan with the BBQ potato mixture and top evenly with cheese.
  5. Bake for 30-40 minutes uncovered until heated through and cheese topping has browned.
  6. Keep warm to serve.
  7. Garnish with BBQ sauce to serve.
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In Cut Potatoes

Red Skin Brunch Potatoes

Red Skin Brunch Potatoes

Yield: 12 each 10 oz potato sides

Ingredients:

  • 10 lbs Reser’s® Red Skin Wedge Potatoes (71117.14571)
  • 1 cup Avocado oil
  • Seasoning salt, as needed
  • 1 Tbsp Thyme leaves, finely chopped
  • 16 oz Rosemary browned butter
  • Italian parsley leaves, chopped, to garnish

Directions:

  1. Preheat oven to 400°F.
  2. Toss Reser’s Red Skin Wedge Potatoes with avocado oil, seasoning salt, and thyme leaves and place onto prepared sheet pans with potatoes spread out as much as possible.
  3. Roast the potatoes until they are browned all over 15-20 minutes, flipping potatoes halfway through the cooking process.
  4. Remove from oven and keep warm.
  5. Place 10 oz serving back in the oven on a sheet pan for 2-3 minutes to warm for service.
  6. Place into a warmed bowl, and drizzle with 1 oz rosemary browned butter and chopped Italian parsley.
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In Cut Potatoes, Tortillas & Mexican

Tex Mex Potato Breakfast Tacos

Tex Mex Potato Breakfast Tacos

Yield: 50 breakfast tacos

Ingredients:

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order, place 1 Tbsp of oil on grill and top with 2/3rd cup Reser’s Shredded Potatoes, spread into a 5-inch disk.
  3. Cook for 2-3 minutes until lightly browned, and top with 1/3rd cup shredded sharp Cheddar.
  4. Cook for another 1-2 minutes until the cheese is melted and brown and then flip over.
  5. Cook for another 2 minutes until golden brown on both sides and place onto warmed Don Pancho Golden Blend Tortilla.
  6. Top the potato-cheese disk with a fried egg and serve with 1 oz. salsa roja, lime wedge, and cilantro leaf garnish.
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes with Spiced Maple Syrup

Yukon Gold Potato Pancakes with Spiced Maple Syrup

15 each breakfast servings

Ingredients:

Spiced Maple Syrup

  • 1 ½ cups Maple syrup
  • 1 tsp Kosher salt
  • 1 tsp Ancho chile powder
  • ½ tsp Paprika
  • ½ tsp Cinnamon, ground

Directions:

  1. In a large bowl, whisk together the eggs and rice flour to create a paste.
  2. Whisk in the Reser’s Yukon Gold Mashed Potatoes.
  3. Refrigerate the potato pancake batter for an hour before cooking.
  4. For the Spiced Maple Syrup, whisk maple syrup, salt, and spices together in a pan and heat to simmer.
  5. Remove from heat and keep warm.
  6. Heat a griddle to 350°F.
  7. Heat oil on griddle and scoop a 2 oz disher of the potato pancake batter, flattened out slightly to cook evenly. 
  8. Grill for 2-3 minutes per side until golden brown and cooked through.
  9. Serve 3 pancakes per order with caramelized pears and a side of spiced maple syrup.
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In Cut Potatoes

Russet Potato Hash with Spicy Bacon Maple Glaze

Russet Potato Hash with Spicy Bacon Maple Glaze

16 each entree servings

Ingredients:

Spicy Bacon Maple Glaze

  • ½ cup Bacon, cooked and roughly chopped
  • 1 ½ cups Maple syrup
  • ¼ tsp Paprika
  • ¼ tsp Cayenne pepper
  • 2 Tbsp Dijon

Hash Base

  • 10 lbs Reser’s® ⅝-inch Diced Potatoes (71117.14430)
  • 4 cups Yellow onions, diced, sauteed, and cooled 
  • 4 cups Red bell pepper, diced, sauteed, and cooled
  • 4 cups Heavy cream
  • ½ cup Seasoning salt
  • 2 Tbsp Paprika
  • 32 each Eggs, cooked sunny side up
  • Chives, minced for garnish

Directions:

  1. For the Hash Bash, mix the Reser’s ⅝-inch Diced Potatoes, sauteed onions, sauteed peppers, heavy cream and seasonings in a large bowl.
  2. Refrigerate and allow to sit at least 8 hours or overnight in a covered Lexan container. 
  3. For the Spicy Bacon Maple Glaze, heat cooked bacon to render fat, add maple syrup, spices, and Dijon and bring to a simmer.
  4. Remove from heat and allow it to steep for 10 minutes.
  5. Blend the bacon maple glaze until roughly chopped and keep warm to serve.
  6. To finish the Hash Base, portion 1 ½ cups of the potato/pepper mixture onto an oiled 350°F griddle.
  7. Grill until golden brown on both sides, 4-5 minutes each.
  8. Mound the hash onto a warmed plate, top with 2 fried eggs, chopped chives and a 1 oz. drizzle of the spicy bacon maple glaze.
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In Fruit

Spicy Thai Pineapple-Cucumber Salad

Spicy Thai Pineapple-Cucumber Salad

Yield: 6 each appetizer salads

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks, syrup drained and reserved for dressing (79453.77957)
  • 3 English cucumber, halved, seeded, cut in half, and sliced into ½-inch slices
  • 2 Tbsp Fish sauce
  • ¼ cup Lime juice
  • ¼ cup Rice vinegar, unseasoned
  • ¼ cup Pineapple syrup
  • ¼ cup Coconut sugar 
  • 2 each Thai bird chili, finely chopped
  • ½ cup Canola oil
  • ½ cup Cilantro leaves
  • ½ cup Mint leaves
  • ½ cup Peanuts, roasted and lightly salted, chopped

Directions:

  1. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, pineapple syrup, coconut sugar and Thai chilies.
  2. Slowly drizzle in the canola oil to emulsify.
  3. Check for seasoning and set aside.
  4. Per order, toss together the following:
    • 1 cup Reser’s Pineapple Chunks
    • 1 cup English cucumber, diced
    • 4 each Mint leaves, torn
    • 4 cilantro leaves, torn
    • 2 Tbsp Fish sauce vinaigrette
  5. Place onto plate and garnish with 4 mint leaves.
  6. Drizzle the salad with 1 Tbsp of dressing and top with 1 Tbsp chopped peanuts.
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In Fruit

Citrus Agave Liquado

Citrus Agave Liquado

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Orange Slices (79453.74028), drained
  • 1 cup + 2 Tbsp Lime juice
  • 6 cups Whole milk Greek yogurt
  • 6 cups Water, cold
  • 12 each Lime wedges

Directions:

  1. To start, chill two pint glasses until cold.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Orange Slices
    • 2 Tbsp Agave syrup
    • 3 Tbsp Lime juice, fresh
    • 1 cup Whole milk Greek yogurt
    • 1 cup Water, cold
  3. Place the smoothie base into the refrigerator for 30 minutes before serving.
  4. Divide between two glasses and serve with a lime wedge.
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