schiedadmin In Side Dishes

Cheesy Potato Cakes

Cheesy Potato Cakes

Yield: 30 cakes (15 appetizer servings)

Ingredients:

• 5 lbs Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
• 3 cups Cheddar cheese, shredded
• 1 cup Chives, chopped
• 1 cup Clarified butter or canola oil
• 2 cups All-purpose flour
• Salt & pepper to taste
• Sour cream

Directions:

1. Preheat flat top grill to 375°F.
2. Mix Reser’s Special Request Creamy Deluxe Mashed Potatoes with Pepper, cheese, and chives in a bowl until combined. Form mixture into 30, ½” thick patties.
3. Dredge each patty in flour and salt & pepper mixture, shaking off any excess. Add cakes to grilled brushed with oil or butter and cook 5-6 minutes or until golden and crisp.
4. Flip cakes over and cook for 5-6 more minutes.
5. Serve 2 per plate with a dollop of sour cream on each cake.

schiedadmin In Prepared Salads

Hawaiian Coleslaw

Hawaiian Coleslaw

Yield: 35-5 oz Servings

Ingredients:

• 7 lb. Reser’s® Chopped Cole Slaw (71117.15125)
• 4 cups Crushed pineapple, drained
• 2 lb. Reser’s® Orange Slices, drained (79453.74028)
• 2 cups macadamia nuts, crushed

Directions:

1. Mix all ingredients in a bowl and refrigerate for 2 hours before serving.

schiedadmin In Cut Potatoes

Shredded Potato Apple Pancake

Shredded Potato Apple Pancake

Yield: 20 Servings

Ingredients:

• 20 Gala apples
• 10 lb. Reser’s® Shredded Potatoes (71117.14433)
• 4 oz Butter
• 1 cup Green onions, sliced on bias
• Kosher salt, as needed
• Sour cream, as needed

Directions:

1. Peel the apples. Using the largest opening on a box grater, grate the apples using long strokes to yield the longest pieces.
2. Transfer to a bowl and press out as much juice as possible.
3. In a large bowl, fold the apples and Reser’s Shredded Potatoes together and season with salt.
4. Melt the butter in a 12” non-stick pan over medium heat. Add enough potato mixture to create one uniform layer, approximately 1/2-inch thick.
5. Cook over medium heat until crisped and brown, approximately 5-8 minutes, flip and repeat.
6. Slice into wedges and serve sliced green onions and sour cream.

schiedadmin In Prepared Salads

Mediterranean Tuna Salad

Mediterranean Tuna Salad

Yield: 16 Entrée Salads

Ingredients:

• 5 lb. Reser’s® Tuna Salad (71117.11405)
• 4 cups White northern or cannellini beans, drained and rinsed
• 4 cups Artichoke hearts, quartered and drained
• 4 lb. Baby arugula or other leafy greens
• 2 cup Sun-dried tomatoes, julienned
• 6 Lemons, juice and zest
• Extra virgin olive oil

Directions:

1. Mix the beans, artichoke hearts, sun-dried tomatoes, and lemon juice into the Reser’s Tuna Salad in a mixing bowl.
2. Scoop salad onto a bed of baby arugula and garnish with lemon zest and a drizzle of extra virgin olive oil.
3. Serve with crusty bread.

schiedadmin In Prepared Salads

Smoky Cheddar Macaroni Salad

Smoky Cheddar Macaroni Salad

Yield:

Ingredients:

• 8 lb. Reser’s® Elbow Macaroni Salad 71117.00188)
• 2 cups Smoked ham, julienned
• 3 cups Smoked Cheddar cheese, julienned
• 2 cups Green bell pepper, diced
• 2 cups Celery, diced

Directions:

1. Add smoked ham, Cheddar cheese, green bell pepper, and celery to Reser’s Elbow Macaroni Salad for a protein-rich salad.
2. Garnish the top of the salad with 1 cup reserved Smoked Cheddar.

schiedadmin In Side Dishes

Brunswick Stew

Brunswick Stew

Yield: 24-6 oz portions

Ingredients:

• 5 lb. Reser’s® American Harvest BBQ Beans Medley (71117.14175)
• 1 lb. Beef brisket, chopped
• 1 lb. Pulled pork, chopped
• 1 1/2 cups Corn, IQF
• 1 1/2 cups Okra, sliced IQF
• 1 quart Beef stock
• 1 quart BBQ sauce

Directions:

1. Put Reser’s American Harvest BBQ Beans Medley in a large saucepan.
2. Add beef stock, BBQ sauce, corn, okra, brisket, and pulled pork.
3. Heat stirring often until it reaches 165°F.
4. Served in warmed bowls or soup crocks.

schiedadmin In Side Dishes, Tortillas & Mexican

Baked Hot Link Macaroni & Cheese

Baked Hot Link Macaroni & Cheese

Yield: 12 entrées

Ingredients:

• 5 lb. Reser’s® Original Macaroni & Cheese (71117.03250)
• 48 oz Sliced hot links
• 1 1/2 cup Reser’s® Baja Café® Pico De Gallo (71117.00134)
• 2 cups Breadcrumbs
• 1/2 cup Butter, melted
• Italian parsley, finely chopped

Directions:

1. Preheat oven to 400°F.
2. Mix hot links and Reser’s Baja Café Pico De Gallo into Reser’s Original Macaroni & Cheese.
3. Combine melted butter and breadcrumbs in a small bowl.
4. Divide into 12 small cast-iron or ovenproof bowls.
5. Top with breadcrumb mixture before baking 10-12 minutes until golden brown.
6. Garnish with chopped parsley.

schiedadmin In Other Products

Rotisserie Chicken Salad

Rotisserie Chicken Salad

Yield: 10 Entrée Salads

Ingredients:

• 2 lb. Reser’s® Rotisserie Chicken Salad Base (71117.14743)
• 2 lb. Rotisserie chicken or turkey, shredded
• 5 heads Butter lettuce, leaves separated
• 10 Roma tomatoes, quartered
• 2 English cucumbers, half peeled and sliced
• 2 cups Slivered almonds, toasted
• Extra virgin olive oil

Directions:

1. Mix the chicken or turkey with the Reser’s Rotisserie Chicken Salad Base.
2. Separate lettuce leaves, slice tomato into wedges and slice cucumber.
3. Arrange lettuce on the 10 plates and top with 6 oz of chicken salad.
4. Garnish with tomato wedges and cucumber slices.
5. Drizzle extra virgin olive oil over tomatoes and cucumbers.
6. Sprinkle almonds over salad and serve.

schiedadmin In Prepared Salads

Chopped Cole Slaw

Chopped Cole Slaw

Yield:

Ingredients:

• 7 lb. Reser’s® Chopped Cole Slaw (71117.15125)
• 1/2 cup Dijon mustard
• 1/2 cup Lemon juice, fresh
• 3 Tbsp Hot sauce
• 6 each Apples, cored and diced
• 1 cup Cooked bacon, crumbled

Directions:

1. In a mixing bowl, combine the mustard, lemon juice, and hot sauce.
2. Pour over the Reser’s Chopped Cole Slaw and stir in the apples and half of the bacon.
3. Transfer to a serving bowl and sprinkle remaining bacon over the top.

schiedadmin In Side Dishes, Tortillas & Mexican

Chili-Chicken Mac & Cheese

Chili-Chicken Mac & Cheese

Yield: 24-7 oz servings

Ingredients:

• 5 lb. Reser’s® Special Request™ Signature Steam Table Macaroni & Cheese (71117.14490)
• 2 lb. BBQ chicken, chopped
• 4 cups Monterey Jack cheese, shredded
• 2 cups Reser’s® Baja Café® Pico de Gallo Salsa (71117.00134)
• 1/2 cup Chopped cilantro

Directions:

1. Preheat oven to 375°F.
2. Heat 5 lb bag of Reser’s Special RequestSignature Steam Table Macaroni & Cheese in a steamer or water bath until 165°F.
3. Pour macaroni & cheese into a large mixing bowl.
4. Stir in the BBQ chicken, 2 cups of Monterey Jack Cheese, and Baja Café Pico de Gallo Salsa.
5. Place mixture in a hotel pan, chafing dish, or an appropriate size baking dish.
6. Sprinkle the remaining cheese over the top and bake for 20-25 minutes or until cheese is melted and slightly brown.
7. Garnish with chopped cilantro and serve.