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 Pasta & Macaroni Salad, Prepared Salads

Grilled Chicken Mezza Salad

Grilled Chicken Mezza Salad

Yield: 12 Entrée Salads

Ingredients:

  • 5 lbs Reser’s Roma Feta Pasta Salad (71117.14251)
  • 12 each Pita bread, grilled and cut into quarters
  • 12 each 6 oz Chicken breast
  • 1 cup Olive oil
  • ¼ cup Lemon juice, fresh
  • 2 Tbsp Italian seasoning
  • 6 each heads Butter lettuce, leaves removed, washed, and patted dry
  • 3 cups Roasted red pepper strips
  • 3 cups Artichoke hearts, marinated, drained
  • 2 each English cucumbers, sliced
  • 3 each Lemons, cut into wedges

Cucumber Herb Yogurt Dressing: 

  • 1 cup Greek yogurt, full fat
  • 1 cup Sour cream
  • 1/4 English cucumber, peeled, seeded, and grated
  • 2 Tbsp Lemon juice, fresh
  • 1 Tbsp fresh Italian parsley, finely chopped
  • 1 Tbsp fresh Dill, finely chopped
  • Kosher salt to taste

Directions:

  1. Mix all of the ingredients of the cucumber dressing in a bowl. Season with kosher salt, cover, and refrigerate at least 1 hour.
  2. Cut each chicken breast into 6 pieces.
  3. Marinate chicken in olive oil, lemon juice, and Italian seasoning blend for 2 hours under refrigeration.
  4. Pour off marinade and thread chicken onto skewers (soaked), grill to an internal temperature of 165°F.
  5. Let chicken rest wrapped loosely in foil for 10 minutes.
  6. On chilled plates, make a bed with Butter lettuce leaves, and place 6.5 oz of Reser’s Roma Feta Pasta Salad on top.
  7. Arrange grilled chicken skewers, grilled pita, 1/4 cup roasted peppers, and 1/4 cup artichoke hearts with 5 sliced cucumbers and lemon wedges around the salad.
  8. Serve 1/4 cup Cucumber Herb Yogurt Dressing in a ramekin on the side.
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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 Fruit

Pineapple BBQ Sauce

Pineapple BBQ Sauce

Yield: 3 cups

Ingredients:

  • 3 cups Reser’s® Purely Hand-Cut Pineapple Chunks (79453.75428)
  • 2 cups Water
  • 1 1/2 cups Tomato paste
  • 1/2 cup unsulphured Molasses
  • 1/4 cup Apple cider vinegar
  • 2 Tbsp Garlic powder
  • 1 Tbsp Salt
  • 2 tsp Hickory liquid smoke
  • 1/4 tsp Cayenne pepper

Directions:

  1. Under the broiler or on a grill, roast the Reser’s Purely Hand-Cut Pineapple Chunks to caramelize their exterior.
  2. Combine all ingredients in a food processor and puree until smooth.
  3. Pass through a strainer into a saucepot and simmer over low heat for 20 minutes, stirring occasionally.
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In Cut Potatoes, Macaroni & Cheese, Side Dishes

Macaroni and Cheese Casserole with Smoked Chicken

Macaroni and Cheese Casserole with Smoked Chicken

Yield: 24 each 7 oz Servings

Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Special Request White Cheddar Macaroni and Cheese, Reser’s Shredded Potatoes, diced bell peppers, and smoked chicken.
  3. Place the mixture in a prepared hotel pan.
  4. In a bowl, mix together the Parmesan cheese and breadcrumbs.
  5. Top the Mac and cheese base with Parmesan/breadcrumb mixture.
  6. Bake uncovered for 30-40 minutes or until hot throughout and brown on top.
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In Beans, Side Dishes

Baked Beans with Smoked Turkey and Sausage

Baked Beans with Smoked Turkey and Sausage

Yield: 30 Bowls

Ingredients:

Directions:

  1. Empty Reser’s American Harvest BBQ Bean Medley into a large pot.
  2. Reheat on medium heat, until hot, stirring occasionally to prevent scorching.
  3. Place turkey and sausage slices in separate containers, and add 2-3 Tbsp water.
  4. Cover each container and place in a warm oven to reheat.
  5. Portion out 4 oz of baked beans in each bowl, and top with 1 oz shredded turkey and 1 oz sliced sausage.
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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 Prepared Salads, Protein Salad

Asian Chicken Banh Mi Sandwich

Asian Chicken Banh Mi Sandwich

Yield: 14 Sandwiches

Ingredients:

Asian Chicken Salad

Banh Mi Sandwich

  • 14 each 8-inch French baguette-style roll
  • 84 oz Asian Chicken Salad
  • 28 each Romaine lettuce leaves trimmed and split into “spears”
  • 2 cups Carrot, peeled & julienned, placed into water
  • 2 cups Daikon, peeled & julienned, place into water
  • 28 each Cilantro, whole sprigs
  • Jalapeño pepper, thinly sliced (optional)

Directions:

  1. To make Asian Chicken Salad, combine Reser’s Gourmet White Chicken Salad, soy sauce, sesame oil, and sambal oelek.
  2. To assemble a sandwich, open a baguette and place 2 romaine spears, 6 oz Asian Chicken Salad & top with carrots, daikon, 2 cilantro sprigs, and sliced jalapeño. Repeat with remaining ingredients.
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In Pasta & Macaroni Salad, Prepared Salads

Chicken Farfalle Spinach Casserole

Chicken Farfalle Spinach Casserole

Yield: 12 each 8 oz servings

Ingredients:

Topping:

  • 1 1/2 cups small Bread cubes
  • 2 Tbsp Butter, melted
  • 1/4 cup Cheddar cheese, shredded
  • 1 Tbsp Italian parsley, chopped

Directions:

  1. Preheat oven to 350°F and grease 2-inch half pan.
  2. Whisk eggs in a large bowl and mix in Reser’s Florentine Bowtie Pasta Salad.
  3. Fold in Cheddar cheese and place into prepared half pan.
  4. Melt butter and mix with bread cubes, parsley, and Cheddar cheese.
  5. Top casserole with bread cube mixture and bake uncovered for 15-20 minutes until browned.
  6. Serve and top with more chopped parsley.
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