schiedadmin In Tortillas & Mexican

Mashed Potato-Brisket Bowl

Mashed Potato-Brisket Bowl

Yield: 12 entrée bowls

Ingredients:

• 5 lb. Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
• 3 lb. Beef brisket, chopped and kept warm
• 3 cups Corn, heated through
• 3 cups BBQ sauce, warmed
• 3 cups Reser’s® Baja Café® Pico De Gallo (71117.00134)
• 4 cups Cheddar cheese, shredded

Directions:

1. Mix brisket, corn, BBQ sauce, Reser’s Baja Café Pico De Gallo in a bowl and keep warm.
2. Heat Reser’s Special Request Creamy Deluxe Mashed Potatoes with Pepper in steamer or water bath.
3. For each order, place a 6 oz scoop of Creamy Deluxe mashed potatoes in bowl.
4. Top the potatoes with a 6 oz scoop on BBQ brisket mixture.
5. Top with shredded Cheddar cheese and brown under broil until cheese is melted.

schiedadmin In Prepared Salads

Chicken Salad Bagel Sandwich

Chicken Salad Bagel Sandwich

Yield: 1 Serving

Ingredients:

• 3/4 cup Reser’s® Chicken Salad (71117.14132)
• 1 sesame bagel
• 2 leaves butter lettuce
• Side of Reser’s® Specialty Four Bean Salad (71117.14135)

Directions:

1. Cut bagel in half and toast for 3 minutes.
2. Top one half of the bagel with Reser’s Chicken Salad and lettuce leaves. Top with remaining bagel half.
3. Serve with Reser’s Specialty Four Bean Salad.

schiedadmin In Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos With Pineapple Coleslaw

Fish Tacos With Pineapple Coleslaw

Yield: 50 Tacos

Ingredients:

• 7 lb. carton Reser’s® Regular Coleslaw (71117.15124)
• 50 each Don Pancho® 6-inch Corn Tortillas (79341.01101), warmed on the grill to order
• 10 lb. White fish, such as cod or tilapia, cut into 3 oz strips
• 4 lb. tub Reser’s® Purely Hand-Cut Bite-Sized Pineapple Chunks (79453.77957)
• 3/4 cup Chipotle pepper in adobo, finely diced
• Kosher salt & Black pepper to taste
• 2 cups Vegetable oil for seasoning fish and also for grilling
• 10 Limes, cut into wedges
• Side of Reser’s® Baja Café Pico de Galla Salsa (71117.00134)
• Side of Don Pancho® Thin Yellow Corn Pre-Cut 4-Cut (79341.01365)

Directions:

1. Preheat grill to 350°F. Rub the fish lightly with oil and season with salt and pepper on both sides.
2. In a large bowl, mix the Reser’s Regular Coleslaw, Reser’s Purely Hand-Cut Pineapple Chunks, and diced chipotle pepper together. Season with salt and pepper to taste.
3. Heat oil on grill and grill the fish until flaky, about 3 minutes per side.
4. Remove fish from grill, cover with foil and let rest for 5 minutes.
5. Assemble the tacos. Place 3 oz of the fish and top with ¼ cup pineapple coleslaw on a warmed Don Pancho Corn Tortilla. Repeat with remaining ingredients.
6. Serve with Don Pancho Corn Tortilla Chips, Reser’s Baja Café Pico de Gallo Salsa, and lime wedges.

schiedadmin In Tortillas & Mexican

Kids First! Quesadilla

Kids First! Quesadilla

Yield: 1 Serving

Ingredients:

• 2 Don Pancho® Kids First! Whole Wheat Tortillas (79341.02204)
• 1/2 cup Shredded chicken, cooked
• 1/4 cup Cheddar cheese, shredded
• 1/4 cup Jack cheese, shredded
• 1/4 cup Reser’s® Pico de Gallo Salsa (71117.00282)

Directions:

1. Heat skillet over medium heat.
2. Place Don Pancho Kid’s First! Whole Wheat Tortilla on heated skillet and layer both cheeses and chicken on one side of the tortilla.
3. Cook for 4 minutes and then flip and cook an additional 3 minutes or until cheese is melted.
4. Slice the quesadilla into 4 wedges and serve with Reser’s Baja Café Mango Salsa.

schiedadmin In Tortillas & Mexican

Chicken Enchiladas

Chicken Enchiladas

Yield: 6 Enchiladas

Ingredients:

• 6 Don Pancho® 6-inch White Corn Enchilada Tortillas (79341.01153)
• 2 cups Shredded chicken, cooked
• 3 cups Green sauce, canned
• 1 cup Sour cream
• 1 Tbsp Onion, chopped
• 1/2 cup Cheddar cheese, shredded
• 1/2 cup Jack cheese, shredded
• 1/4 cup Black olives

Directions:

1. Prepare filling by mixing cooked chicken, sour cream, onions and 1/4 cup of each cheese.
2. Spread 1/2 cup green sauce on bottom of baking pan and warm remaining sauce in pan over low heat.
3. Heat Don Pancho White Corn Enchilada Tortillas in a pan over medium heat until soft. Dip in warm sauce, remove immediately and place in baking tray. Spread 1/2 cup of filling in each tortilla.
4. Wrap tortillas around filling and place seam side down in prepared baking pan. Cover all enchiladas with remaining sauce and remaining cheese. Top with chopped olives.
5. Bake 15 minutes in a 350°F oven. Serve warm with side of Don Pancho Tortilla Chips & salsa or rice & beans.

schiedadmin In Fruit, Prepared Salads

Tuna Melt

Tuna Melt

Yield: 1 Serving

Ingredients:

• 1/2 cup Reser’s® Tuna Salad (71117.11405)
• 2 slices Sourdough bread
• 1 slice Cheddar cheese
• Butter, for bread
• Side of Reser’s® Fruit Salad (79453.72846)

Directions:

1. Preheat skillet.  Butter the bread.
2. Stack Reser’s Tuna Salad and cheddar cheese on slice of buttered bread. Place remaining slice on top.
3. Place sandwich on hot skillet. Cook 3 minutes per side or until cheese is melted.
4. Serve hot with side of Reser’s Fruit Salad.

schiedadmin In Desserts

Pistachio Delight Milkshake

Pistachio Delight Milkshake

Yield: 1 Serving

Ingredients:

• 8 oz Reser’s® Pistachio Delight (71117.00270)
• 1/2 cup Milk
• 3 oz Chopped chocolate
• Whipped topping

Directions:

1. In a blender, combine Reser’s Pistachio Delight, milk and chocolate pieces.
2. Blend all together until smooth. Pour into tall glass & serve with a dollop of whipped cream and a straw.

schiedadmin In Desserts

Banana Pudding With Vanilla Wafers

Banana Pudding With Vanilla Wafers

Yield: 2 Servings

Ingredients:

• 8 oz Reser’s® Banana Pudding (71117.03033)
• 8 Vanilla wafers
• 1/2 Banana, sliced

Directions:

1. Scoop Reser’s Banana Pudding into an individual serving bowl.
2. Arrange vanilla wafers & sliced bananas on top and serve.

schiedadmin In Desserts

Chocolate Pudding Popsicles

Chocolate Pudding Popsicles

Yield: 6 Popsicles

Ingredients:

• 18 oz Reser’s® Chocolate Pudding (71117.03032)
• 3 oz popsicle molds

Directions:

1. Fill each popsicle mold with 3 oz of Reser’s Chocolate Pudding.
2. Place in freezer for 4 hours or overnight. Serve immediately.

schiedadmin In Cut Potatoes, Prepared Salads

Shredded Potato Casserole

Shredded Potato Casserole

Yield: 60-7 oz Servings

Ingredients:

• 8 lbs 80/20 ground beef, cooked and drained of excess fat
• 10 lbs  Reser’s® Shredded Potatoes (71117.14433)
• 8 cups yellow onions, chopped
• 12 cups Cheddar cheese, shredded
• 3 quarts cream of chicken soup
• 2 quarts sour cream
• Kosher salt and black pepper to taste

Directions:

1. Preheat oven to 350°F.
2. Stir together Reser’s Shredded Potatoes, cooked beef, onions, and cheese in a large mixing bowl.
3. Whisk together soup and remaining ingredients in separate bowl until blended. Pour over potato mixture, stirring until uniform.
4. Spoon potato mixture into a two prepared 2”.
5. Bake uncovered for 1 hour and 15 minutes or until browned.
6. Cut into uniform rectangles and serve.