• 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

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.

• 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

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.

• 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

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.

• 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

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.

• 5 lb. carton Reser’s Special Request™ Deluxe Macaroni & Cheese – 4/5 lb (71117.14905)
• 2 cups Smoked Cheddar, shredded
• 3 lbs. Pork belly, sliced ½-inch thick

Pork Belly Dry Cure

• ½ cup Brown sugar, packed
• 1 Tbsp Smoked paprika
• 1 tsp Garlic, granulated
• ¼ cup Kosher salt
• 1 tsp Black pepper, 28 mesh

1. In a medium bowl, mix the dry cure together.
2. Mix the cure with the ½-inch slabs of pork belly and refrigerate for 12-16 hours.
3. After curing, rinse the pork belly and pat dry.
4. Place pork belly slices onto parchment line sheet pan and cook at 350°F for 12-14 minutes, flip slices over and cook for another 12-14 minutes or until browned.
5. Heat the Reser’s Special Request™ Deluxe Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
6. Empty the mac into a steamtable pan and add the smoked Cheddar and mix to combine.
7. To serve, grill a 3 oz piece of the cooked belly to warm through, slice, and place atop 9 oz. of mac and cheese in a large, warmed bowl.

• 5 lb. bag Reser’s White Cheddar Mashed Potatoes (71117.14317)
• 2 quarts Whole milk
• 1/4 cup Chives, dried
• 1 Tbsp Kosher salt
• Fresh thyme leaves for garnish
• White Cheddar cheese, grated for garnish

1. Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.  
2. Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
3. Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
4. Check seasoning for salt, add more if necessary.
5. Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.

• 5 lb. bag Reser’s Special Request All Natural Yukon Gold Mashed Potatoes (71117.94501)
• 3 each Eggs, beaten 
• ½ cup AP Flour plus extra for dredging
• 3 Tbsp sugar
• 1 Tbsp vanilla extract
• ½ cup canola oil

1. Heat griddle to 350°F.
2. Combine Reser’s All Natural Yukon Gold Mashed Potatoes and all other ingredients in a large bowl and mix with gloved hands to combine.  
3. Scoop with a 2 oz (#16 disher) and shape into a pancake with hands.
4. Dredge lightly in flour and cook on griddle until golden with canola oil.  
5. Flip and fry the other side.
6. Serve with fresh berries and warm maple syrup.

• 10 each 6-8 oz Russet potatoes
• 2 Tbsp Avocado oil
• 1 Tbsp kosher salt
• 5 lb. bag Reser’s White Cheddar Mashed Potatoes (71117.14388)
• 2/3 cup Parmesan, shredded
• ½ cup Chives, minced, 2 Tbsp reserved for garnish
• ½ cup Butter, melted

1. Heat oven to 400°F.
2. Pierce each potato several times with a fork.
3. Toss the potatoes with avocado oil and season with kosher salt
4. Bake for 40-50 minutes, until the flesh can be easily pierced with a fork.
5. Let cool on a rack for 15- 20 minutes.
6. When cool, halve the potatoes, scoop out some of the potato pulp, and place into a large metal bowl.
7. Mix the potato pulp with Reser’s White Cheddar Mashed Potatoes, shredded Parmesan, and chives, being careful not to overwork.
8. Fill the potato mixture back into the baked skins on a sheet pan.
9. Brush each half with butter and place into oven.
10. Bake for 12-15 minutes until browned and heated through.
11. Garnish each half with minced chives.

• 5 lb. bag Reser’s Scalloped Potatoes (71117.56001)
• 2 Tbsp Butter
• 2 Tbsp Garlic, minced
• 1 Tbsp Shallot, minced
• 1 tsp Thyme, minced
• 1 cup Smoked Cheddar, shredded
• 1 cup White Cheddar, shredded

1. Heat smoker to 225°F.
2. Heat butter in a small sauté pan and sauté garlic and shallots until softened, but not browned.
3. Add minced thyme and take the heat.
4. In a metal bowl, mix the Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
5. Fill into a sprayed 2” half hotel pan.
6. Top with shredded cheese and wrap with foil.
7. Smoke for 1 hour.
8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
9. Keep warm until service.

• 5 lb. bag Reser’s Deluxe Macaroni and Cheese (71117.14905) 
• 6 oz Cream cheese, softened at room temperature
• 1 cup Sharp Cheddar cheese, shredded
• 1 ½ tsp Smoked paprika
• 1 ¼ cup Pimentos, diced and drained

1. In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
2. Open the bag into a 6” 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
3. Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
4. To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.