All Posts By

schiedadmin

In Side Dishes

Potato Leek Soup

Potato Leek Soup

Yield: approximately 1 gallon; Serves: 20 each, 6 oz bowls

Ingredients:

  • 5 lb. 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 bias for garnish

Directions:

  1. Melt butter in 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 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 Side Dishes

Potato Chip Mac & Cheese

Potato Chip Mac & Cheese

Yield: 15 each, 8 oz servings

Ingredients:

  • 5 lb. 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 Desserts

Southern Style Baked Banana Pudding

Southern Style Baked Banana Pudding

Yield: 20 each, 5 oz servings

Ingredients:

Pudding

Meringue

  • 5 Eggs, white separated from yolks, reserve yolks for another use
  • 2/3 cup Sugar
  • 1/4 tsp Cream of tartar

Directions:

  1. Heat the oven to 325°F.
  2. Spray 2-inch half hotel pan with pan spray.
  3. Cover the bottom of the pan with a single layer of vanilla wafers.
  4. Top each wafer with a sliced banana round.
  5. Cut bag off the corner of the Reser’s Banana Pudding bag and squeeze half of the bag over the wafers/bananas. Smooth with spatula to make an even layer.
  6. Repeat the layering of the wafers/bananas/pudding on more time, ending with the pudding.
  7. In a small mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
  8. Gradually add the sugar, increase speed to high, and keep whisking until stiff peaks form and the mixture is glossy.
  9. Cover the top pudding layer with the meringue mixture and smooth to cover completely.
  10. If desired, peaks can be made with the back of a spoon.
  11. Bake the pudding for 12-14 minutes until the top is browned and heated through.
  12. Serve warm.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Prepared Salads

Hill Country Potato Salad

Hill Country Potato Salad

Yield: 30 each, 5 oz servings

Ingredients:

  • 8 lb. 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 Prepared Salads

Smoky Cheddar Potato Salad

Smoky Cheddar Potato Salad

Yield: 30 each, 5 oz servings

Ingredients:

  • 8 lb. 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 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 Prepared Salads

Baked Oysters Gratin

Baked Oysters Gratin

Yield: 12 Baked Oysters. Serves 6

Ingredients:

  • 12 Oysters, shucked
  • 1 cup Reser’s® Artichoke Jalapeño Dip (54627.20608)
  • 4 Egg whites, whisked until stiff peaks form

Directions:

  1. Shuck 12 oysters; be sure to clean out any shell pieces from oysters.
  2. Whisk 4 egg whites until they form stiff peaks.
  3. Fold egg whites into Reser’s Artichoke Jalapeño Dip
  4. Place oysters on a sheet pan and put pan under a broiler for 3 minutes or until lightly browned. Serve immediately.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Prepared Salads

Brocco-Taco

Brocco-Taco

Yield: 25 Tacos

Ingredients:

Brocco-Tacos

Citrus-Lime Crema

  • 1 1/4 cup 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 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 Prepared Salads

Garden Antipasto Salad

Garden Antipasto Salad

Yield: 15 salad servings or 1 large catering bowl

Ingredients:

  • 5 lb. 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 lb. 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 Side Dishes

Firepit Macaroni & Cheese

Firepit Macaroni & Cheese

Yield: 24 servings

Ingredients:

  • 5 lb. Reser’s® Original Macaroni & Cheese (71117.03250)
  • 1 lb. Applewood bacon, cooked and diced
  • 2 Tbsp Smoked paprika
  • 1 cup Smoked Gouda cheese, shredded and divided
  • 1 cup Cheddar cheese, shredded and divided

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Original Macaroni & Cheese, bacon, paprika and half of the Gouda and Cheddar cheeses.
  3. Place mixture in a prepared baking pan. Top with remaining cheese.
  4. Bake for 20-25 minutes or until hot throughout and brown on top. Cut into portions and serve.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe