schiedadmin In Potato Salad, Prepared Salads

Thai-Style Red Potato Salad

Thai-Style Red Potato Salad

Yield: 34 each 4 oz servings

Ingredients:

• 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
• 1/2 cup Sweet chili sauce, such as Mae Ploy
• 1/2 cup Snow peas, julienned
• 1/4 cup Green onions, thinly sliced
• 1/2 cup Carrots, julienned

Directions:

1. Combine sweet chili sauce, green onions, snow peas, and half of the julienned carrots in a large bowl.
2. Mix in Reser’s Diced Red Skin Potato Salad to combine.
3. Place into a bowl and garnish with remaining julienned carrots.

schiedadmin In Pasta & Macaroni Salad, Prepared Salads

Cajun Macaroni Salad

Cajun Macaroni Salad

Yield: 36 each 4 oz servings

Ingredients:

• 8 lbs Reser’s® Homestyle Elbow Macaroni Salad (71117.00288)
• 2 Tbsp Canola oil
• 2 lbs. Andouille sausage, cut into 1-inch pieces
• 1/4 cup Green onions, sliced thin
• 1 cup Green bell pepper, diced small
• 1 Tbsp Smoked paprika
• 1/2 tsp Cayenne pepper

Directions:

1. Cook the diced Andouille sausage in a large skillet over medium heat with the canola oil until browned, about 5-6 minutes, stirring occasionally.
2. Transfer to a plate topped with paper towels to drain and cool.
3. Add half of the green onion and all the green peppers to a bowl and mix in Reser’s Homestyle Elbow Macaroni Salad to combine.
4. Sprinkle in cayenne pepper and smoked paprika and mix to combine.
5. Next, add the cooled sausage to the macaroni and combine.
6. Let flavors combine for at least one hour before serving.
7. Place into a serving bowl and garnish with remaining green onions.

schiedadmin In Potato Salad, Prepared Salads

Carolina BBQ Potato Salad

Carolina BBQ Potato Salad

Yield: 32 each 4 oz servings

Ingredients:

• 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
• 1/4 cup Brown sugar
• 1/4 cup Apple cider vinegar
• 2 lbs. BBQ pulled pork in sauce, heated to 160°F

Directions:

1. Combine brown sugar and apple cider vinegar in a bowl to dissolve.
2. Mix in Reser’s Mustard Potato Salad to combine.
3. Portion potato salad mixture into 4 oz portions and top with 1 oz of pulled pork.

schiedadmin In Cole Slaw, Prepared Salads

Curry Cole Slaw

Curry Cole Slaw

Yield: 24 each side dish servings

Ingredients:

• 7 lbs Reser’s® Shredded Cole Slaw (71117.15363)
• 1 cup Coconut milk
• 1/2 cup Yellow curry paste, such as Mae Ploy
• 1/4 cup fresh Lime juice
• 1/4 cup fresh Orange juice
• 1 bunch fresh Cilantro, chopped

Directions:

1. Whisk coconut milk, curry paste, juices, and half of the chopped cilantro into a bowl.
2. Mix Reser’s Shredded Cole Slaw with curry-coconut dressing and place into a bowl.
3. Garnish with the remainder of the chopped cilantro.

schiedadmin In Cut Potatoes

Oktoberfest Potato Salad

Oktoberfest Potato Salad

Yield: 45 each 6 oz Servings

Ingredients:

• 10 lbs Reser’s® Mega Diced Red Skin Potatoes (71117.14479)
• 4 lbs Kielbasa or German Bratwurst, sliced into 1-inch rounds
• 2 cups Yellow onion, diced
• 2 cups Green bell pepper, diced
• 2 cups Red bell pepper, diced
• 2 cups Dark beer (preferably dark German lager or Dunkel)
• 1/2 cup Coarse or stoneground German-style mustard
• 1/4 cup Sugar
• 1 cup Parsley, chopped
• Freshly ground Black pepper
• Kosher salt

Directions:

1. Steam the Reser’s Mega Diced Red Skin Potatoes for 10 minutes in a steamer or heat in a 350°F oven for 10 minutes.
2. Cook the sliced Kielbasa in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally.
3. Transfer to a plate topped with paper towels to drain.
4. Add the onion and peppers to the skillet and cook for about 3-4 minutes or until they are transparent but not brown.
5. Stir in 1 cup dark beer, mustard, and sugar and cook for about 5-7 minutes or until the dressing has reduced to about 1/2 cup.
6. Add the potatoes back to the pan with the dressing and toss to coat.
7. Add the Kielbasa and parsley.

schiedadmin In Macaroni & Cheese, Side Dishes

Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

Yield: 24 each 6 oz Servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Signature Steam Table Macaroni and Cheese (71117.14490)
• 2 each 8 oz lobster tails, steamed and diced
• 2 Tbsp Butter
• 1 Lemon, juiced
• Kosher salt to taste
• 4 cups Spinach, washed and steamed
• 1 cup roasted Red bell peppers, chopped
• 1 cup Panko breadcrumbs
• 1 cup grated Parmesan cheese

Directions:

1. Preheat oven to 350°F.
2. Heat Reser’s Special Request Signature Steam Table Macaroni and Cheese in a steamer or a boiling water bath for 20 minutes.
3. Season lobster tails with butter, lemon juice, and salt. Steam lobster for 7 minutes or until fully cooked.
4. Set lobster aside and dice when cooled.
5. Blanch spinach in boiling water for 1 minute, then shock in ice water.
6. Squeeze spinach dry and chop.
7. Combine the breadcrumbs and Parmesan cheese in a mixing bowl.
8. Open macaroni and cheese and pour into an 8 x 11-inch oven-proof serving dish.
9. Stir in lobster, spinach, and peppers.
10. Top with bread crumb/cheese mixture and bake for 25-30 minutes or until brown.

schiedadmin In Macaroni & Cheese, Side Dishes

Macaroni and Cheese Melt

Macaroni and Cheese Melt

Yield: 10 sandwiches

Ingredients:

• 5 cups Reser’s® Original Macaroni and Cheese (71117.03250)
• 20 slices Sourdough bread
• 20 slices Cheddar cheese
• 1 cup Butter, softened

Directions:

1. Heat a griddle to 375°F.
2. Butter both slices of bread. On one slice, place Reser’s Original Macaroni and Cheese, Cheddar cheese and top with an additional slice.
3. Place on the griddle, and cook 3 minutes a side, until cheese is melted.
4. Cut on a bias, serve with side of tomato soup and enjoy!

schiedadmin 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.

schiedadmin In Cut Potatoes

Homemade Potato Chips

Homemade Potato Chips

Yield: 12 appetizer portions

Ingredients:

• 10 lbs Reser’s® Sliced Potatoes (71117.14435)
• Canola oil for frying
• Parsley, chopped for garnish

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.

schiedadmin In Cut Potatoes

Scalloped Potatoes

Scalloped Potatoes

Yield: 12 side dishes

Ingredients:

• 12 cups Reser’s® Sliced Potatoes (71117.14435)
• 1/2 cup Butter
• 5 cups Milk
• 2/3 cup Onion, chopped
• 1/2 cup All-purpose flour
• 1/4 cup Chives, sliced
• Kosher salt & black pepper to taste

Directions:

1. Heat oven to 350°F. Spray a 4-inch half pan.
2. In a saucepan, melt 6 Tbsp butter over medium heat. Add onion and cook for 2 minutes.
3. Stir in flour, salt, and pepper. Cook, stirring constantly until roux is created; remove from heat.
4. Stir in milk. Place back on the burner and heat to simmer, stirring constantly. Cook for 5-6 minutes until the mixture becomes a thick sauce.
5. Place Reser’s Sliced Potatoes into a medium-sized bowl and mix with sauce. Cut the remaining 2 Tbsp butter into small pieces and sprinkle over potatoes.
6. Fill into prepared pan, cover with foil, and bake for 30 minutes.
7. Remove foil and back 50-60 minutes longer or until potatoes are tender and the top is golden brown.
8. Let stand for 5 to 10 minutes before serving.
9. Garnish the potatoes with chopped chives and serve hot.