schiedadmin In Other Products

Creamed Corn Souffle

Creamed Corn Souffle

Yield: 20 each 5 oz servings, 2” half pan.

Ingredients:

• 4 lb. Reser’s Sweet Corn with Butter (71117.56013)
• 8 Eggs, beaten
• 1 ½ cup Butter, melted
• 4 cups Sour cream
• 2 cups AP flour
• 2 cups Yellow cornmeal
• ½ cup Sugar
• ¼ cup Baking powder
• 2 tsp Sea salt

Directions:

1. Preheat oven to 375°F.
2. In a small bowl, mix flour, cornmeal, sugar, baking powder, and sea salt and set aside.
3. In a large bowl, beat the eggs with melted butter and sour cream.
4. Fold in the cold Reser’s Sweet Corn w/ Butter until combined.
5. Fold the dry mixture into the corn wet mixture to combine, without overmixing.
6. Spray a 2” half pan and fill with souffle base.
7. Bake uncovered for 45-50 minutes until browned and the base is set and not jiggly.
8. Serve warm.

schiedadmin In Side Dishes

Maple Bacon Bourbon BBQ Beans

Maple Bacon Bourbon BBQ Beans

Yield: 30 each 5 oz servings.

Ingredients:

• 8 lb. Reser’s American Harvest BBQ Bean Medley (71117.14175)
• 12 oz Bacon, thick-cut, cut into ½” strips
• 4 cups Yellow onion, diced
• ½ cup Tomato paste
• 1 cup Maple syrup
• 1 cup Bourbon

Directions:

1. In a large stockpot, render the bacon on medium heat until crispy and remove it to a plate.
2. Cook onions in the rendered bacon fat until softened and lightly browned.
3. Add tomato paste and cook to thicken and brown slightly.
4. Add bourbon and maple syrup to glaze and bring to boil.
5. Place Reser’s American Harvest BBQ Bean Medley and rendered bacon in the pot.
6. Heat over medium heat, stirring regularly to keep from scorching until the beans are heated through, 15-20 minutes.
7. Place heated beans in steamtable or serve immediately.

schiedadmin In Side Dishes

Timeless Baked Cheesy Potatoes

Timeless Baked Cheesy Potatoes

Yield: 20 each 6 oz servings, 2” ½ pan.

Ingredients:

•  Cornflake Topping
  • 2 cups Cornflake cereal, measured, then crushed
  • 1/3 cup Butter, melted
  • ½ tsp Paprika
• Cheesy Baked Potatoes
  • 5 lb. Reser’s Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 1 cup Sour Cream
  • 2 Tbsp Dijon mustard
  • ¼ cup Italian parsley, stemmed and roughly chopped + 2 Tbsp for garnish
  • 2 cups Sharp Cheddar cheese, shredded

Directions:

1. Preheat oven to 350°F.
2. For Cornflake Topping, mix crushed corn flakes with melted butter and paprika in a bowl, and set aside.
3. In a stand mixer bowl, combine Reser’s Special Request™ Natural Yukon Mashed Potatoes, sour cream, and Dijon mustard, and mix gently until well combined.
4. Add shredded Cheddar cheese to potato mixture, and mix in until incorporated.
5. Prepare a 2” half pan with pan spray, fill with potato mixture and smooth top with an offset spatula.
6. Top potato base with a thin layer of Cornflake Topping
7. Bake uncovered for 40-50 minutes until golden brown and heated through.

schiedadmin In Fruit

Rio Acai Smoothie

Rio Acai Smoothie

Yield: 8 quarts, 16 each pint servings.

Ingredients:

• 4 lb. Reser’s Pineapple Chunks (79453.77957)
• 4 each Acai puree packets, frozen
• 8 Banana, sliced and frozen for at least 1 hour
• 1 15 oz can Coconut milk
• Ice

Directions:

1. Drain pineapple from syrup and refrigerate both.
2. In a large high-speed blender, place all ingredients and blend on high until smooth, 60-90 seconds.
3. Use tamper if needed to insure the mixture is completely combined and smooth.

schiedadmin In Fruit

Arugula and Blood Orange Salad with Roasted Mango Vinaigrette

Arugula and Blood Orange Salad with Roasted Mango Vinaigrette

Yield: 20 each appetizer salad servings.

Ingredients:

• Roasted Mango Vinaigrette
  • 5 lb. Reser’s Diced Mango, drained of syrup (79453.17029)
  • 4 Shallots, peeled and diced
  • 1 tsp Ancho chile powder
  • ½ cup Dijon mustard
  • 2 cups Rice Vinegar
  • 6 cups Avocado or canola oil
  • 2 Tbsp Kosher salt to season
• Salad
  • 2 lb. Baby arugula
  • 12 each Blood orange, segmented
  • 2 cups Quicos (Toasted corn nuts)
  • 3 cups reserved Reser’s Diced Mango, roasted and refrigerated

Directions:

1. Heat oven to 375°F.
2. Drain Reser’s Diced Mango, and place in an even layer onto sheet pan with 2 layers of parchment paper.
3. Roast until golden brown, 20-25 minutes turning chunks halfway through cooking process.
4. When roasted, remove from heat and cool to room temperature.
5. Take 3 cups of roasted mango and refrigerate for salad portion.
6. In a high-powered blender, place the remaining roasted mango, shallots, Ancho powder, Dijon, and rice vinegar and blend 30-45 seconds until smooth.
7. When blender is running, remove cap and slowly drizzle in oil to make an emulsion.
8. Season with kosher salt and refrigerate.
9. To build, lightly dress baby arugula with Roasted Mango Vinaigrette and toss with remaining roasted mango. Place in mound onto chilled plate and garnish with Quicos and blood orange segments.

schiedadmin In Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos with Cabo Jicama Slaw

Fish Tacos with Cabo Jicama Slaw

Yield: 25 servings, 3 tacos each.

Ingredients:

• Cabo Slaw
  • 7 lb. Reser’s Regular Coleslaw (71117.15124)
  • 5 cups Reser’s Papaya Chunks , drained and finely diced (79453.71428)
  • ¼ cup Jalapeño pepper, seeded and finely diced
  • 2/3 cup Cilantro, rough chop
• Fish Tacos-3 per order
  • 3 each 6” Don Pancho Golden Blend Tortillas (79341.01106)
  • 3 cups Jicama, peeled and julienned, keep in acidulated water (1 Tbsp lime juice to 2 cups water)
  • ¼ cup Cabo Slaw
  • 3 each 2 oz strips Cod, panko-breaded and fried
  • 3 each Cilantro leaves for garnish

Directions:

1. In a large metal bowl, combine Reser’s Coleslaw, Reser’s Papaya Chunks, jalapeño, and cilantro. Place Cabo slaw into Cambro and refrigerate.
2. Bread and fry fish and set aside to keep warm on paper towels.
3. For an order, heat 3 Don Pancho Golden Blend Tortillas on griddle until warmed on both sides.
4. Place 3 tortillas in taco holder, place 2-3 pieces of jicama onto tortilla.
5. Place 1 oz Cabo Slaw onto jicama, top with fried fish and garnish each with a cilantro leaf.

schiedadmin In Prepared Salads

BBQ Chicken Slaw Lettuce Cups

BBQ Chicken Slaw Lettuce Cups

Yield: 40 each appetizers, 3 cups each.

Ingredients:

• Creamy Tarragon Slaw
  • 7 lb. Reser’s® Chopped Cole Slaw (71117.15125)
  • 1 cup Sour cream
  • ½ cup Tarragon, finely chopped
  • ½ cup Green onions, thinly sliced
• BBQ Chicken Slaw Lettuce Cups
  • 120 medium Butter lettuce leaves, separated and washed
  • 7.5 lb Rotisserie chicken, shredded and refrigerated
  • 20 cups Creamy Tarragon Slaw
  • 5 cups BBQ sauce
  • 5 cups Crispy shallots or onions
  • 10 cups English cucumbers, diced small
  • 3.5 Tbsp Kosher salt

Directions:

1. For Creamy Tarragon Slaw, add the entire carton of Reser’s Chopped Cole Slaw into a large metal bowl, mix in the other ingredients until combined, and refrigerate until ready to use.
2. Season diced cucumbers with salt. Let sit 10 minutes and drain out excess liquid.
3. To assemble BBQ Lettuce Cups, fill each leaf with 1 oz shredded chicken, 2 Tbsp coleslaw, drizzle with 2 tsp BBQ sauce and top with2 tsp crispy shallots or onions, and garnish with 1 Tbsp diced cucumbers.

schiedadmin In Prepared Salads

Ultimate Rachel Sando

Ultimate Rachel Sando

Yield: 24 each sandwiches.

Ingredients:

• Whole Grain Mustard Slaw
  • 7 lb. Reser’s® Shredded Homestyle Cole Slaw (71117.15126)
  • 1 cup Wholegrain mustard
  • 2/3 cup Italian parsley, finely chopped
• Thousand Island Dressing
  • 4 cup Mayonnaise
  • 1 cup Ketchup
  • 1 cup Sweet pickle relish
  • ¼ cup Gochujang paste
  • 2 tsp Paprika
  • 2 tsp Kosher salt
• Assembly
  • 48 slices Marble rye bread, sliced
  • 3 cups Thousand Island Dressing
  • 12 cups Wholegrain Mustard Slaw
  • 7 1/2 lb Turkey, thinly sliced
  • 72 slices Swiss cheese
  • Mayo or butter to brush bread prior to grilling

Directions:

1. Preheat griddle to 350°F.
2. For Whole Grain Mustard Slaw, in a large metal bowl, add the entire carton of Reser’s Shredded Homestyle Coleslaw. Mix in the other ingredients until combined and refrigerate until ready to use.
3. For Thousand Island Dressing, whisk all the ingredients for the dressing in a small metal bowl to combine and refrigerate until ready to use.
4. To build the sandwich:
   1. Spread 1 Tbsp of Thousand Island Dressing on each slice of bread.
   2. Top with 3 slices of cheese.
   3. Place 5 oz sliced turkey on one half, top with 1/2 cup Whole Grain Mustard Slaw.
   4. Put sandwich together and brush mayo or butter on both sides.
5. Place on grill with weight, and grill 2-3 minutes until golden brown on each side.
6. Cut in half to serve.

schiedadmin In Prepared Salads

Hawaiian Grilled Chicken Sliders

Hawaiian Grilled Chicken Sliders

Yield: 50 each sliders.

Ingredients:

• Sesame Scallion Slaw
  • 7 lb. Reser’s® Shredded Homestyle Cole Slaw (71117.15126)
  • ½ cup Sesame seeds, toasted
  • ¾ cup Green onion, sliced
• Huli-Huli Chicken
  • 1 cup ketchup
  • 1 cup soy sauce
  • 1 cup Brown sugar, packed
  • 1” knob Ginger, peeled and grated on microplane
  • 6 cloves Garlic, minced
  • 50 each Chicken thighs, trimmed of excess fat
• Grilled Chicken Sliders
  • 50 each Sweet Hawaiian rolls, cut in half
  • 50 each Huli-Huli Chicken, drained of marinade and grilled
  • 2 oz Sesame Scallion Slaw

Directions:

1. For Huli-Huli Chicken, whisk marinade ingredients to combine.
2. Save 1 cup of marinade to glaze chicken and then marinate trimmed chicken thighs for 8-12 hours in the refrigerator.
3. Drain chicken of marinade and discard marinade.
4. Grill chicken thighs until cooked through and keep warm.
5. Brush grilled thighs with reserved glaze.
6. In a large metal bowl, mix Reser’s Shredded Homestyle Slaw with the toasted sesame seeds and green onions and set aside.
7. To assemble sandwich, cut rolls in half and grill cut side until golden brown.
8. Place grilled chicken atop bottom roll, top with slaw, and place grilled roll atop the slaw.

schiedadmin In Prepared Salads

Puerto Rican Macaroni Salad

Puerto Rican Macaroni Salad

Yield: 28 each, 6 oz servings

Ingredients:

• 8 lb Reser’s® Elbow Macaroni Salad (71117.00188)
• 1 lb Spam, sliced 1” thick and pan-fried
• 1 2/3 cups Green olives, pitted and sliced, divided in half
• ¾ cup Red bell pepper, seeded and diced
• 1 cup Red onion, diced

Directions:

1. Pan fry Spam until golden brown on both sides, set aside to cool 5-10 minutes.
2. When cool, dice Spam and set aside.
3. In a large metal bowl, add the entire carton of Reser’s Elbow Macaroni Salad and fold in the other ingredients until combined.
4. Place into serving dish and garnish with remaining sliced green olives.
5. Cover and refrigerate until ready to serve.