In Other Products

Creamed Corn Pudding

Creamed Corn Pudding

Yield: 12 each 5 oz side serving (200 1/2 pan, greased)

Ingredients:

Directions:

  1. Heat oven to 400°F.
  2. Spray 200 ½ pan with pan spray or grease with softened butter and set aside.
  3. In a medium bowl, whisk together the sugar, cornstarch, and kosher salt.
  4. In another medium bowl, whisk together the eggs and whole milk until smooth.
  5. Whisk the dry ingredients into the egg/milk mixture until smooth.
  6. Fold in the opened bag of Reser’s Sweet Corn in Butter.
  7. Fill the prepared 200 ½ pan.
  8. Bake for 40-50 minutes uncovered, until golden brown, and a toothpick comes clean.
  9. Serve warm.
  10. The recipe can also be divided into prepared ramekins and baked for less time.
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In Other Products

Calabrian Pepper-Basil Creamed Corn

Calabrian Pepper-Basil Creamed Corn

Yield: 12 each 6 oz side serving

Ingredients:

  • 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
  • 1 cup Half and half (or ½ cup whole milk and ½ cup heavy cream)
  • 2 Tbsp Parmesan, grated
  • 1 Tbsp Calabrian chili peppers, finely diced
  • 10 each Basil leaves, cut in a chiffonade
  • 10 each Calabrian chili peppers for garnish

Directions:

  1. Open the bag of Reser’s Sweet Corn in Butter, and place into a 4-quart saucepan, along with the half and half, grated Parmesan, and Calabrian chiles.
  2. Heated slowly over medium heat until warmed though, stirring often to keep from scorching, 6-8 minutes.
  3. Once warmed through, stir in the basil chiffonade and keep warm.
  4. Portion 6 oz into a warmed bowl or ramekin to serve and garnish with a whole Calabrian chili.
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In Other Products

BBQ Cheddar Potato Gratin

BBQ Cheddar Potato Gratin

Yield: 12 each 7 oz side servings (200 ½ hotel pan)

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 2 Tbsp tomato-based BBQ sauce
  • 2 tsp BBQ spices
  • 1 cup Sharp Cheddar cheese, shredded
  • BBQ sauce to serve

Directions:

  1. Preheat oven to 375°F.
  2. Open the Reser’s Scalloped Potatoes, and place into a medium sized bowl.
  3. Stir in the BBQ sauce and BBQ spice.
  4. Fill a prepared 200 ½ pan with the BBQ potato mixture and top evenly with cheese.
  5. Bake for 30-40 minutes uncovered until heated through and cheese topping has browned.
  6. Keep warm to serve.
  7. Garnish with BBQ sauce to serve.
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In Potato Salad, Prepared Salads

The Hive Potato Salad

The Hive Potato Salad

Yield: 25 each 6 oz side serving

Ingredients:

  • 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
  • 3 cups Roasted sweet potatoes, diced and cooled
  • 2 cups Roasted red onion, diced and cooled
  • 3 Tbsp Chives, sliced
  • Hot honey

Directions:

  1. In a large bowl, fold the roasted sweet potatoes, roasted red onion, and chives into Reser’s Diced Redskin Potato Salad.
  2. Refrigerate overnight prior to serving to allow flavors to blend.
  3. Portion 6 oz of the potato salad into a bowl, along with a small ramekin of hot honey.
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In Cole Slaw, Prepared Salads

Jicama-Citrus Slaw with Grilled Hot Honey Chicken

Jicama-Citrus Slaw with Grilled Hot Honey Chicken

20 each entree servings

Ingredients:

  • 7 lbs Reser’s Shredded Cole Slaw (71117.15126)
  • 2 cups Jicama, peeled and julienned
  • 3 each Oranges, zested and cut into supremes
  • 1 cup Red onion, julienned
  • 9 lbs Chicken thighs, trimmed and marinated in soy sauce marinade of choice overnight
  • ¼ cup Avocado or canola oil 
  • Hot honey to drizzle over chicken 
  • Green onions, thinly sliced for garnish

Directions:

  1. Marinate the chicken thighs in soy-brown sugar marinade overnight.
  2. Two hours prior to serving, mix the Reser’s Shredded Cole Slaw with the jicama, orange zest, orange segments, and red onion. 
  3. Refrigerate the slaw until ready to serve.
  4. Drain the marinade from the chicken and heat a grill.
  5. Lightly cover the marinated chicken with oil before grilling.
  6. Grill the chicken and set aside to keep warm.
  7. To serve, place 6 oz of jicama slaw into a bowl.
  8. Top with 5 oz sliced chicken thigh, drizzle hot honey over sliced chicken.
  9. Garnish with sliced green onions.
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In Beans, Side Dishes

Hot Honey BBQ Beans

Hot Honey BBQ Beans

28 each side 5 oz servings

Ingredients:

Directions:

  1. In an 8-quart pot, sauté the onions in oil until golden brown.
  2. Add the Dijon mustard and kosher salt to the onions and stir to combine.
  3. Add Reser’s American Harvest BBQ Beans Medley to the pot and heat through, stirring to keep from scorching.
  4. Keep warm until ready to serve.
  5. To serve, portion the beans into cups and drizzle with hot honey.
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In Cole Slaw, Prepared Salads

Sour Cream and Onion Slaw

Sour Cream and Onion Slaw

24 each side salad servings

Ingredients:

  • 7 lbs Reser’s® Chopped Cole Slaw (71117.115125)
  • 1 cup Sour cream
  • 2 tsp Onion powder
  • 2 tsp Granulated garlic
  • 3 Tbsp Minced dried onion
  • ½ cup Chives, minced, half reserved for garnish
  • Crispy onions for garnish

Directions:

  1. In a large bowl, whisk together the sour cream, dry spices, and ¼ cup chives.
  2. Fold in the Reser’s Chopped Cole Slaw and mix to combine.
  3. Place into a serving container and refrigerate for 2 hours prior to serving.
  4. Portion into cups and garnish with remaining chives and crispy onion
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In Cut Potatoes

Russet Potato Hash with Spicy Bacon Maple Glaze

Russet Potato Hash with Spicy Bacon Maple Glaze

16 each entree servings

Ingredients:

Spicy Bacon Maple Glaze

  • ½ cup Bacon, cooked and roughly chopped
  • 1 ½ cups Maple syrup
  • ¼ tsp Paprika
  • ¼ tsp Cayenne pepper
  • 2 Tbsp Dijon

Hash Base

  • 10 lbs Reser’s® ⅝-inch Diced Potatoes (71117.14430)
  • 4 cups Yellow onions, diced, sauteed, and cooled 
  • 4 cups Red bell pepper, diced, sauteed, and cooled
  • 4 cups Heavy cream
  • ½ cup Seasoning salt
  • 2 Tbsp Paprika
  • 32 each Eggs, cooked sunny side up
  • Chives, minced for garnish

Directions:

  1. For the Hash Bash, mix the Reser’s ⅝-inch Diced Potatoes, sauteed onions, sauteed peppers, heavy cream and seasonings in a large bowl.
  2. Refrigerate and allow to sit at least 8 hours or overnight in a covered Lexan container. 
  3. For the Spicy Bacon Maple Glaze, heat cooked bacon to render fat, add maple syrup, spices, and Dijon and bring to a simmer.
  4. Remove from heat and allow it to steep for 10 minutes.
  5. Blend the bacon maple glaze until roughly chopped and keep warm to serve.
  6. To finish the Hash Base, portion 1 ½ cups of the potato/pepper mixture onto an oiled 350°F griddle.
  7. Grill until golden brown on both sides, 4-5 minutes each.
  8. Mound the hash onto a warmed plate, top with 2 fried eggs, chopped chives and a 1 oz. drizzle of the spicy bacon maple glaze.
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In Potato Salad, Prepared Salads

Honey Dijon Miso Potato Salad

Honey Dijon Miso Potato Salad

25 each 5 oz servings

Ingredients:

  • 8 lbs. tub Reser’s® Regular Potato Salad (71117.00215)
  • 2 Tbsp White miso paste 
  • ¼ cup Honey 
  • 2 Tbsp Rice wine vinegar, unseasoned  
  • 2 Tbsp Dijon mustard 
  • 1 cup Green onion, thinly sliced (½ cup to mix in, ½ cup reserved for garnish) 

Directions:

  1. In a small bowl, whisk together the miso, honey, rice wine vinegar and Dijon mustard to combine. 
  2. In a medium bowl, fold together the Reser’s Regular Potato Salad with the miso/honey mixture. 
  3. Fold in ½ cup sliced green onions to combine. 
  4. Refrigerate for at least one hour prior to serving. 
  5. To serve, portion 5 ounces of salad into a cup and garnish with reserved green onions. 
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In Desserts

Spiced Apple Crisp

Spiced Apple Crisp

10 each dessert crisps

Photo Credit: Affinity Group

Ingredients:

Streusel Topping (yields approximately 6 cups)

  • 1 ½ cups AP flour
  • 1 ½ cups Brown sugar
  • 1 ½ cups Rolled oats (not quick cook)
  • 1 tsp Sea salt
  • 2 Tbsp Cinnamon, ground
  • 10 oz Butter, unsalted, cold

Directions:

  1. Preheat oven to 375°F.
  2. Grate the butter on a box grater and place into the freezer on parchment until ready to make the Streusel Topping.
  3. In a medium bowl, mix the Giles Spiced Apples with lemon juice and zest, and set aside.
  4. For Streusel Topping, whisk together the flour, brown sugar, rolled oats, sea salt, and cinnamon in another medium bowl.
  5. Add the grated frozen butter, and crumble together with the dry ingredients to make the topping. Butter should be no larger than pea-sized.
  6. Spray 10 each 8 oz soup bowls with pan spray.
  7. Fill each with 1 cup of apple filling, and top with ½ cup of the streusel topping.
  8. Bake for 20-25 minutes until golden brown and streusel has crisped slightly.
  9. Serve warm with vanilla bean ice cream.
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