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In Side Dishes

French Onion Mashed Potatoes

French Onion Mashed Potatoes

Yield: 12 each 9 oz sides

Ingredients:

  • 5 lb. Reser’s Special Request™ Gourmet Mashed Potatoes (71117.14387)
  • 2 cups Red and yellow onions, caramelized
  • 1 tsp Thyme leaves (removed from stem)
  • 2 cups Beef Stock
  • 1 Tbsp Soy sauce
  • 1 ½ cups Swiss cheese, shredded
  • 12 each Thyme sprigs as garnish

Directions:

  1. Heat the Reser’s Special Request™ Gourmet Mashed Potatoes bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. In a 6-quart stock pot, add caramelized onions, thyme leaves, and beef stock and reduce stock by half.
  3. Add the soy sauce and set aside.
  4. Empty the bag of mashed potatoes into 6” 1/3rd pan, add caramelized onion mixture, and mix to combine.
  5. Add Swiss cheese and mix gently to combine.
  6. Place into a steam table or warmer until ready to serve.
  7. Fill 9 oz into a small serving bowl and garnish with one thyme sprig.
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In Side Dishes

White Cheddar Creamed Corn

White Cheddar Creamed Corn

Yield: 12 each 8 oz side dish servings

Ingredients:

  • 4 lb. Reser’s Sweet Corn with Butter (71117.56013)
  • 1 cup Sour cream
  • ½ cup Roasted red peppers, diced and drained
  • 1 cup Green onions, sliced thinly, ½ cup set aside for garnish
  • 1 tsp Hot sauce
  • 2 cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s Sweet Corn with Butter bag in a pot of hot water or steamer until warmed through, approximately 14-16 minutes.
  2. Empty bag into a 6” 1/3rd pan and stir in the sour cream, roasted red peppers, ½ cup green onions, hot sauce, and shredded white Cheddar.
  3. Place into a steam table or warmer until ready to serve.
  4. Dish 8 oz. into a small cast iron dish and top with green onions as garnish.
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In Fruit

Cherry Tomato, Avocado, and Mango Salad

Cherry Tomato, Avocado, and Mango Salad

Yield: 16 each appetizer salad servings, 4 cups dressing

Ingredients:

Cilantro Vinaigrette 

  • ¼ cup Mango syrup from Reser’s Mango Chunks (79453.73928) drained of syrup
  • 1 each Shallot, peeled and diced
  • 1 cup Cilantro, washed and roughly chopped
  • 1 Tbsp Dijon mustard
  • 1 cups Rice Vinegar, unseasoned
  • 2 ½ cups Avocado or canola oil
  • 1 Tbsp Kosher salt to season

Salad

  • 2 lb. Mixed cherry tomatoes
  • 2 cups Red onion, peeled and diced small
  • 4 each Avocado
  • 2 cups Cilantro vinaigrette
  • 1 cup Green onions, thinly sliced
  • 16 cups Reser’s Mango Chunks (79453.73928)
  • Kosher salt
  • Black pepper, freshly cracked
  • Mint leaves, chiffonade

Directions:

  1. For the Cilantro Vinaigrette, add the syrup from Reser’s Mango Chunks, diced shallots, Dijon, cilantro, and rice vinegar in a high-powered blender and blend
  2. While the blender is running, slowly drizzle in the oil to create an emulsion, season with salt.
  3. Per order, toss the following:
    • 6 Cherry tomatoes, halved
    • 1 Tbsp Cilantro Vinaigrette
    • 1 cup Reser’s Mango Chunks
    • 1 Tbsp Red onion, diced
    • ¼ Avocado, peeled and diced
    • 1 Tbsp Green onions, thinly sliced
    • Kosher salt
    • Black pepper, freshly cracked
    • 2 each Mint leaves
  4. Place into the middle of the plate and drizzle with 1 Tbsp of dressing and top salad with chiffonade of mint leaves.
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In Fruit

Honeydew Canapes

Honeydew Canapes

Yield: 16 each canapes

Ingredients:

  • 16 each Reser’s Honeydew Chunks (79453.77410), sliced in half 
  • 16 each 1” slices Sharp White Cheddar cheese
  • 32 each Baby arugula, leaves
  • 16 each Bamboo skewers
  • Hot Honey

Directions:

  1. Open the sliced Reser’s Honeydew Chunks and top with baby arugula leaves and white Cheddar.
  2. Top with the other honeydew half and insert skewer.
  3. Place onto plate and drizzle with hot honey.
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In Fruit

Iced Mango Mint Green Tea

Iced Mango Mint Green Tea

Yield: 2-quart base, 8 each pint drinks

Ingredients:

  • 3 cups Reser’s Diced Mangoes (79453.17029)
  • 8 each Green tea bags
  • 64 oz Water 
  • 1 cup Mint leaves, washed
  • 8 each Mint sprigs for garnish
  • Ice

Directions:

  1. Heat 2 quarts of water to 200°F.
  2. Pour over 8 tea bags and 1 cup mint leaves, and let steep for 3-4 minutes.
  3. Strain out tea base and refrigerate until cool.
  4. To serve, fill a pint glass halfway with ice, top with 1/4 cup Reser’s Diced Mangoes and syrup, and stir.
  5. Add 8 oz mint iced tea and garnish with mint sprig.
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In Prepared Salads

Homestyle Chicken Macaroni Salad Bowl

Homestyle Chicken Macaroni Salad Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lb. carton Reser’s Amish Macaroni Salad (71117.00212)
  • 2 cups Canola oil
  • 50 each 4 oz Chicken breasts, pounded to ½-inch
  • 3 cups Seasoned flour
  • Sauteed spinach
  • 1 ½ cup Italian parsley, stemmed and finely chopped

Homestyle chicken gravy

  • 8 oz Butter
  • 8 oz (2 cups) AP flour 
  • 1 gallon Chicken stock
  • 1 gallon Heavy cream
  • 2 tsp Black pepper, 28 mesh

Directions:

  1. In a large stockpot, melt the butter until bubbling, but not brown.
  2. Add flour, whisk together, and cook for 1-2 minutes without browning.
  3. Whisk in the heavy cream and chicken stock and bring to a simmer.
  4. Cook for 15- 20 minutes until thickened and whisking frequently.
  5. Season with kosher salt and black pepper to taste and place into steamtable pan and keep warm.
  6. Per order, dust 2 chicken breasts in seasoned flour and sear in a sauté pan. 
  7. Brown on both sides and then add 5 oz ladle of sauce and finish the chicken in the sauce.
  8. In a large bowl, place 5 oz Amish Macaroni Salad, ½ cup sauteed spinach, 2 chicken cutlets, top with chicken gravy, and garnish with chopped Italian parsley.
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In Prepared Salads

Mustard Potato Salad Salmon Bowl

Mustard Potato Salad Salmon Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lb. 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 Agave mustard glaze on salmon and around plate.
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In Prepared Salads

Carolina Slaw Bowl

Carolina Slaw Bowl

Yield: 20 each entrée bowls

Ingredients:

  • 7 lb. carton Reser’s Shredded Homestyle Cole Slaw (71117.15126)
  • 3 cups Red cabbage, shredded
  • 3 Tbsp Green onions, thinly sliced
  • 2 cups Pickled red onions slices
  • 4 cups Carolina BBQ Glaze
  • 8 lbs. Pulled pork, warmed
  • 20 each Hawaiian rolls, buttered and toasted
  • ½ cup Butter, softened

Carolina BBQ Glaze

  • 3 cups Apple cider vinegar
  • 1 cup Ketchup
  • ½ cup Brown sugar
  • 2 tsp Kosher salt
  • 1 tsp Crushed red pepper

Directions:

  1. In a large bowl, combine the Shredded Homestyle Cole Slaw with the shredded red cabbage and green onions. Cover and refrigerate for at least 2 hours.
  2. For Carolina BBQ Glaze, whisk together all the ingredients in a medium bowl. Cover and refrigerate overnight prior to serving.
  3. To serve, place 6 oz red cabbage slaw into a bowl with 6 oz pulled pork, ¼ cup glaze over the pork and top with pickled red onions and a toasted Hawaiian roll.
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In Side Dishes

Frito Pie Macaroni & Cheese

Frito Pie Macaroni & Cheese

Yield: 12 each 9 oz sides

Ingredients:

  • 5 lb. tub Reser’s Steam Table Signature Macaroni & Cheese  (71117.14490)
  • 2 Tbsp Avocado oil
  • 24 oz. lb. 85-15 Ground beef
  • 2 tsp Kosher salt
  • 1 cup Yellow onion, diced
  • 2 Tbsp Taco seasoning
  • 28 oz can Tomatoes, diced with juice
  • 2 cups Kidney beans, drained and rinsed
  • 1 cup Jalapeño, seeded and finely diced
  • 6 cups Sharp Cheddar, shredded
  • 1 cup Green onions, thinly bias sliced 
  • 4 cups Fritos Corn chips

Directions:

  1. In an 8-quart saucepan, heat the oil over medium-high heat.
  2. Add the ground beef and kosher salt and cook until cooked through, stirring frequently and breaking beef into crumbles with a wooden spoon.
  3. Add the diced onion and taco seasoning to the cooked beef and cook until lightly browned.
  4. Add the canned tomatoes and kidney beans and cook for 15- 20 minutes, covered, over medium-low heat, stirring often.
  5. Heat the Reser’s Special Request™ Signature Steam Table Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  6. When heated, empty the mac and cheese bag into the pot with the beef mixture.
  7. To serve, place 10 oz of the beef/mac and cheese base into a warmed bowl and top with ½ cup shredded Sharp Cheddar, 1 Tbsp minced Jalapeño, 1 Tbsp green onions, and ½ cup Fritos corn chips.
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In Side Dishes

Elote Macaroni and Cheese

Elote Macaroni and Cheese

Yield: 12 each 9 oz sides

Ingredients:

  • 5 lb. tub Reser’s Signature Steam Table Macaroni & Cheese (71117.14490)
  • 2 Tbsp Butter
  • ½ cup Yellow onion, diced
  • ½ cup Serrano pepper, seeded and minced, divided in half
  • 4 each Garlic cloves, minced
  • 2 tsp Paprika
  • 2 tsp Kosher salt
  • ¼ tsp Chipotle pepper powder
  • 2 cups Corn, canned, drained of liquid
  • 1 cup Heavy cream
  • 2 cups Oaxaca cheese, shredded
  • 3 cups Cotija cheese, grated
  • 1 cup Red onion, minced
  • 12 each Cilantro leaves

Directions:

  1. In an 8-quart saucepan, melt the butter over medium heat.
  2. Add the diced onion, ¼ cup diced Serrano pepper, and minced garlic and cook to soften without browning.
  3. Add the paprika, salt, and Chipotle powder and cook for 1 minute or until fragrant.
  4. Add the canned corn and cream and cook for 4-5 minutes.
  5. Cover and set aside.
  6. Heat the Reser’s Special Request™ Signature Steam Table Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  7. When heated, empty the macaroni and cheese bag into the pot with the corn mixture and mix the shredded Oaxaca cheese to combine.
  8. To serve, place 9 oz mac and cheese into a warmed bowl and top with ¼ cup grated Cotija cheese, 1 Tbsp minced red onion, 1 tsp minced Serrano, and 1 cilantro leaf.
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