In Potato Salad, Prepared Salads

Mustard Potato Salad Salmon Bowl

Mustard Potato Salad Salmon Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
  • 25 each 6 oz Salmon fillets, skin on
  • Avocado oil
  • Kosher salt and black pepper
  • 125 each, Grilled Asparagus stalks

Whole Grain Mustard-Agave Glaze

  • 1 cup Agave syrup, light
  • ½ cup Whole grain mustard
  • ¾ cup Dijon mustard
  • ½ cup Rice vinegar, unseasoned
  • ¼ cup Brown sugar
  • 2 Tbsp Shallot, peeled and minced
  • 2 tsp Kosher salt

Directions:

  1. Whisk together all the ingredients for the Whole Grain Mustard-Agave Glaze in a bowl. Cover and refrigerate overnight prior to serving.
  2. Heat a griddle to 375°F.
  3. Season the salmon with kosher salt and black pepper on both sides.
  4. Heat oil on griddle and cook salmon until golden brown on both sides, pulling off when medium rare.
  5. In a large bowl, place 5 oz. Reser’s Mustard Potato Salad, top with seared salmon fillet, 5 grilled asparagus stalks, 2 Tbsp Whole Grain Mustard-Agave Glaze on salmon and around plate.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Potato Salad, Prepared Salads

Smoky Cheddar Potato Salad

Smoky Cheddar Potato Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs Reser’s® Regular Potato Salad (71117.00215)
  • 1 lb smoked Cheddar cheese, cut into 1-inch matchsticks
  • 3 Tbsp Chipotle chile powder
  • 3/4 cup Green onion, bias cut, saving half for garnish

Directions:

  1. In a large mixing bowl, add Reser’s Regular Potato Salad and the remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately, garnishing with green onion.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Macaroni & Cheese, Side Dishes

G.O.A.T. Macaroni and Cheese

G.O.A.T. Macaroni and Cheese

Yield: 12 each 10 entrée servings

Ingredients:

Directions:

  1. Heat Reser’s Steamtable Macaroni and Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add diced cream cheese and diced jalapeños and stir to combine.
  3. Portion 8 oz of the mac and cheese into a serving container and top with crumbled Goat cheese, bacon, and jalapeño slices.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Mashed Potatoes, Side Dishes

Potato Leek Soup

Potato Leek Soup

Yield: 20 each 6 oz bowls

Ingredients:

  • 5 lbs bag Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
  • 1/4 cup Butter
  • 4 cups Leeks, sliced lengthwise, washed, and sliced into 1/4-inch thick half-moons (white and light green parts only)
  • 1 quart Chicken stock
  • 2 cups Whole milk
  • 2 each Bay leaves
  • 2 tsp Kosher salt
  • 1/2 cup Green onions, thinly sliced on the bias for garnish

Directions:

  1. Melt butter in a heavy-bottomed 8-quart stockpot.
  2. Add sliced leeks and kosher salt and cook over low heat stirring often until the leeks are softened but not browned, 6-8 minutes.
  3. Reduce heat and add Reser’s Special Request Creamy Deluxe Mashed Potatoes, chicken stock, milk, and bay leaves and whisk until fully incorporated.
  4. Heat over medium-low heat for 20-25 minutes, stirring occasionally.
  5. Take off the heat and puree with an immersion blender.
  6. Check the seasoning and place in a bain-marie for service.
  7. Garnish each serving with thinly sliced green onions.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Mashed Potatoes, Side Dishes

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 Special Request Creamy Deluxe Mashed Potatoes, eggs, sliced green onions, Parmesan, and 1 cup French-fried onions.
  3. Mix well until combined and place into buttered 12-inch 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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Macaroni & Cheese, Side Dishes

Potato Chip Macaroni and Cheese

Potato Chip Macaroni and Cheese

Yield: 20 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Steam Table Macaroni and Cheese (71117.14406)
  • 14 cups Cheddar cheese curds, diced into 1-inch pieces
  • 1 1/2 cups Havarti cheese, diced into 3/4-inch 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-inch pan.
  4. Top with crushed Kettle chips and bake 35-40 minutes until golden brown.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Potato Salad, Prepared Salads

Hill Country Potato Salad

Hill Country Potato Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs Reser’s® Country Potato Salad (71117.00189)
  • 1/2 cup Radish, thinly sliced into half-moons
  • 3/4 cup Bread and butter pickle chips, drained and sliced lengthwise
  • 1 cup Jalapeño slices, drained of brine
  • 1/2 cup Bread and butter pickle brine, reserved from draining
  • 30 each Bread and butter pickle chips, drained and reserved to garnish

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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Tortillas & Mexican, Variety Salads, Salad & Meal Kits

Brocco-Taco

Brocco-Taco

Yield: 25 Tacos

Ingredients:

Brocco-Tacos

Citrus-Lime Crema

  • 1 1/4 cups Sour cream
  • 1/4 cup Mayonnaise
  • 3 Tbsp Lime juice
  • 2 Tbsp Cilantro, finely chopped

Directions:

  1. For Citrus-Lime Crema, stir to combine all ingredients. Cover and refrigerate for at least 30 minutes.
  2. Warm Don Pancho Corn Tortillas on sheet trays in 350°F oven.
  3. Prepare Reser’s Broccoli Salad Kit with shredded broccoli and broccoli florets as directed on the case label instructions.
  4. Portion approximately 1/4 cup of Broccoli Salad onto each tortilla.
  5. Top with 2 Tbsp shredded smoked Cheddar cheese.
  6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Pasta & Macaroni Salad, Prepared Salads

Garden Antipasto Salad

Garden Antipasto Salad

Yield: 15 salad servings or 1 large catering bowl

Ingredients:

  • 5 lbs Reser’s® Bow Tie Florentine Pasta Salad (71117.15314)
  • 1 cup Genoa Salami, julienned
  • 1 cup Capicola ham, julienned
  • 1 cup Provolone cheese, julienned
  • 1 cup roasted red pepper, julienned
  • 1 cup Assorted black and green olives, pitted
  • 2 cups Parmesan cheese grated, plus extra for garnish
  • 2 lbs Mixed greens

Directions:

  1. Place Reser’s Bow Tie Florentine Pasta Salad and all other ingredients, reserving 1 lb of mixed greens, in a mixing bowl and stir together.
  2. Divide 1 lb of greens evenly on 15 chilled plates.
  3. Spoon Antipasto salad on the bed of mixed greens of each plate.
  4. Garnish with a sprinkle of Parmesan cheese.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Dips & Spreads, Prepared Salads, Tortillas & Mexican

Smashed Pimento Cheese Pork and Beef Sliders

Smashed Pimento Cheese Pork and Beef Sliders

Yield: 148 Sliders (12 portions with 2 of each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use.
  2. Repeat the process with Beef Slider Blend ingredients.
  3. For one order, put 4 portioned raw sliders (2 Beef and 2 Pork) on a well-greased 425°F griddle, and press down with a spatula.
  4. Cook for 2 minutes on one side, turn the patty over, and “smash” with a spatula. Cook sliders to an internal temperature of 165°F.
  5. Toast slider buns 30 seconds on each side
  6. To assemble, stack the slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat the process with remaining sliders.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe