In Prepared Salads, Protein Salad

Jamaican Jerk Chicken Salad

Jamaican Jerk Chicken Salad

Yield: 16 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Simply Chicken Salad (71117.11357)
  • 3 Tbsp Jamaican jerk seasoning
  • 1 Tbsp Brown sugar
  • ½ cup Green onions, sliced, 2 Tbsp set aside for garnish
  • 1 Tbsp Habanero peppers, minced (remove seeds for less heat)
  • ½ cup Red bell pepper, seeded and diced

Directions:

  1. In a clean metal bowl, add the entire tub of Reser’s Simply Chicken Salad.
  2. Mix in the jerk seasoning and brown sugar to combine.
  3. Fold in the green onions and both peppers and mix to combine.
  4. Place into serving bowl or portion and garnish with green onions.
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In Potato Salad, Prepared Salads

Olivier Salad

Olivier Salad

Yield: 32 each 5 oz servings

Ingredients:

  • 8 lbs Reser’s® Regular Potato Salad (71117.00215)
  • 1 cup Carrots, diced, blanched, and shocked
  • 1 cup Pickled beets, drained and diced
  • ½ cup Italian parsley
  • ¾ cup Dill pickles, diced
  • 1 ½ cups Green peas, thawed

Directions:

  1. Dice carrots and blanch for 1-2 minutes in boiling/salted water and shock in ice water.
  2. Drain carrots and set aside.
  3. In a large metal bowl, add the entire carton of Reser’s Potato Salad, and fold in the other ingredients until combined.
  4. Place into a serving dish and refrigerate.
  5. The longer the salad sits, the more the beets will give off color and turn the salad a light pink color. The salad is best consumed within 48 hours.
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In Cut Potatoes, Tortillas & Mexican

Smoky Chorizo and Potato Tacos

Smoky Chorizo and Potato Tacos

Yield: 20 each entrée servings or 40 6-inch tacos

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Heat rondeau to medium heat and add chorizo, breaking it up to cook evenly.
  3. Cook chorizo until almost cooked through, browning slightly.
  4. Add onions and cook 1-2 minutes to soften.
  5. Add kosher salt and smoked paprika, cook 1 minute until fragrant.
  6. Add Reser’s Diced Red Potatoes or Reser’s Diced Potatoes and coat with chorizo/onion mixture.
  7. Cook 10-15 minutes until potatoes have browned slightly and are heated through.
  8. Place two warmed Don Panchos 6-inch Golden Blend Tortillas on a plate and fill each with ½ cup of potato mixture.
  9. Garnish with crumbled Cotija and cilantro leaves.
  10. Place lime on the side and serve.
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In Dips & Spreads

Gochujang Pimento Cheeseburger

Gochujang Pimento Cheeseburger

Yield: 40 each Burgers

Ingredients:

Gochujang-Pimento Cheese

Gochujang-Pimento Burger

  • 40 each 6 oz Ground beef patties, seasoned and grilled medium rare
  • 40 each Hamburger buns, brushed with oil and toasted on a griddle
  • 5 lbs Gochujang-Pimento Cheese
  • 80 each Butter lettuce leaves
  • Kettle potato chips and pickle on the side

Directions:

  1. With a paddle attachment and a stand mixer, mix Reser’s Pimento Cheese with the gochujang paste and shredded Cheddar cheese until combined.
  2. Once the burger is grilled and resting, top the bottom part of the bun with the butter lettuce leaves.
  3. Place burger patty atop the butter lettuce leaves and top burger with 1.5 oz disher (#20) of Gochujang Pimento Cheese.
  4. Lean top of bun against burger and finish plating with kettle chips and a dill pickle spear.
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In Side Dishes

Mustard Potato Gratin

Mustard Potato Gratin

Yield: 15 each 7 oz servings

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 1/3 cup Whole grain mustard
  • 1 cup Green onions, thinly sliced, divided
  • 1 1/2 cups Gruyere/Fontina cheese blend, divided

Directions:

  1. Preheat oven to 400°F.
  2. In a clean medium bowl, mix the mustard into Reser’s Scalloped Potatoes, 1 cup of the shredded cheese blend, and ½ cup sliced green onions.
  3. Grease 200 1/2 pan with softened butter.
  4. Fill the 200 1/2 pan evenly with the potato base.
  5. Top the base with 1/2 cup shredded cheese blend.
  6. Place into oven uncovered for 35-45 minutes or until golden brown on top and heated through.
  7. Serve immediately or place into steamtable for service or event.
  8. Garnish with sliced green onions.
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In Side Dishes

Bourbon Sweet Potato Soufflé

Bourbon Sweet Potato Soufflé

Yield: 10 each 8 oz side dish servings

Ingredients:

Streusel Topping

  • 1 cup AP flour
  • 1 cup Oats, rolled
  • 2 cups Brown sugar
  • 1/2 cup unsalted Butter, melted
  • 1/2 tsp Kosher salt

Directions:

  1. Preheat oven to 375°F.
  2. With a paddle attachment and a stand mixer, mix the Reser’s Special Request All Natural Mashed Sweet Potatoes with eggs, bourbon, flour, and salt.
  3. Grease 200 1/2 pan with softened butter.
  4. Fill the pan with the sweet potato base.
  5. For the Streusel Topping, in a clean bowl, combine the flour, oats, and brown sugar.
  6. Add the melted butter and combine thoroughly.
  7. Top the sweet potato base with the streusel.
  8. Bake for 45-50 minutes, until the topping is golden brown, and the filling reaches an internal temperature above 140°F.
  9. Serve immediately or place into steam table for service or event.
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In Other Products

Steakhouse Potato Gratin

Steakhouse Potato Gratin

Yield: 10 each 8 oz side dish servings

Ingredients:

Directions:

  1. Preheat oven to 450°F.
  2. Heat Reser’s Scalloped Potatoes in a steamer for 20 minutes, or until heated through.
  3. Place the potatoes into a third pan and transfer them to a steam table.
  4. To finish, place 8 oz of the heated scalloped into a gratin dish or cast-iron rarebit dish and top with 1/3 cup Smoked Gouda cheese, and bake until golden brown, 4-5 minutes. Repeat for each additional serving.
  5. Garnish the top of the gratin with a pinch of the steak seasoning.
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In Pasta & Macaroni Salad, Prepared Salads

Charm City Macaroni Salad

Charm City Macaroni Salad

Yield: 24 each 6 oz servings

Ingredients:

  • 8 lbs Reser’s® Signature Macaroni Salad (71117.06039)
  • 1 cup Celery, diced
  • 2 Tbsp Old Bay seasoning, plus more for garnish
  • 8 oz Lump crab meat or surimi
  • 1 cup Green onion, thinly sliced

Directions:

  1. In a large bowl, mix the Reser’s Signature Macaroni Salad with celery, Old Bay seasoning, and crab meat.
  2. Scoop into a small bowl to serve and garnish with a dusting of Old Bay and thinly sliced green onion.
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In Mashed Potatoes, Side Dishes

African Sweet Potato Soup

African Sweet Potato Soup

Yield: 16 each 5 oz servings

Ingredients:

Directions:

  1. In a heavy-bottomed 8-quart stockpot, heat the oil over medium heat.
  2. Add the ginger and cook to soften without browning for 1-2 minutes.
  3. Add the Berbere spice and lightly toast for 20-30 seconds stirring constantly.
  4. Add the canned tomatoes, stock, Reser’s Special Request All Natural Mashed Sweet Potatoes, and peanuts. Bring to a simmer.
  5. Cook on a low simmer for 15-20 minutes until the soup has thickened and the peanuts have softened.
  6. Take off heat and puree with an immersion blender.
  7. Taste and season with kosher salt as needed.
  8. To serve, place an 8 oz ladle into a bowl and top with crushed peanuts and cilantro.
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In Prepared Salads, Protein Salad

Garam Masala Egg Salad

Garam Masala Egg Salad

Yield: 16 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Classic Egg Salad (71117.14134)
  • 2 Tbsp Garam Masala
  • 2 Tbsp Cilantro, roughly chopped
  • 16 each Naan bread
  • Melted ghee for brushing naan

Directions:

  1. In a medium bowl, mix Reser’s Classic Egg Salad with the garam masala and cilantro. Combine thoroughly.
  2. Brush the naan with melted ghee on both sides and lightly brown each side on a griddle.
  3. Place one scoop of the egg salad on a plate and serve with wedges of naan.
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