schiedadmin In Potato Salad, Prepared Salads

Tapatio Style Potato Salad

Tapatio Style Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
• ¾ cup Radish, topped and diced into ½-inch pieces
• 2 cups Yellow corn, grilled and cut off of cob
• 25 each Lime wedges
• Tajin to sprinkle on top
• Radish slices for garnish

Directions:

1. In a large bowl, mix the Reser’s Diced Red Skin Salad with the diced radish and grilled corn.
2. Refrigerate for 1-2 hours before serving.
3. Scoop into bowl for serving, garnish with a lime wedge, sprinkle of Tajin, and 3 radish slices.

schiedadmin In Potato Salad, Prepared Salads

North African Potato Salad

North African Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
• ½ cup Preserved lemon, divided in half (¼ cup and ¼ cup)
• 12 leaves Mint, chiffonaded
• 2 oz Baby arugula
• Mint leaves, small for garnish

Directions:

1. In a large bowl, add the Reser’s Mustard Potato Salad, and fold in 1/4 cup of preserved lemon, mint chiffonade, and baby arugula.
2. Allow the flavors to meld for one hour before serving.
3. Portion into 5 oz cups and garnish with reserved preserved lemon and 3-4 small mint leaves.

schiedadmin In Variety Salads, Salad & Meal Kits

Black-Eyed Pea & Cucumber Salad

Black-Eyed Pea & Cucumber Salad

Yield: 16 each entrée salad servings

Ingredients:

• 8 lbs Reser’s® Cucumber & Onion Vegetable Salad (71117.14283)
• 4 cups Black-eyed peas, canned and drained
• 4 tsp Cumin
• ½ cup Cilantro, stemmed and roughly chopped
• 3 cups Cherry tomatoes, halved

Directions:

1. In a large bowl, mix the black-eyed peas, cumin, cilantro, and cherry tomatoes with a spatula to combine.
2. Add the Reser’s Cucumber & Onion Vegetable Salad and mix to combine.
3. Let the salad marinate for at least one hour before serving.

schiedadmin In Beans, Side Dishes

Five Spice Bacon Baked Beans

Five Spice Bacon Baked Beans

Yield: 18 each side portions

Ingredients:

• 8 lbs carton Reser’s® Smokehouse BBQ Beans (71117.14172)
• 12 oz Bacon, ½-inch dice
• 2 cups Yellow onion, diced
• 2 Tbsp Chinese five spice powder

Directions:

1. In an 8-quart stock pot, over medium heat render and brown the bacon.
2. Add the diced onion to the rendered bacon and cook for 3-4 minutes until lightly browned and cooked.
3. Add the five-spice powder and cook for 30-60 seconds until fragrant.
4. Empty the Reser’s Smokehouse BBQ Beans to the pot and heat over medium heat until heated.
5. Serve 8 oz of heated beans in small cast iron dish and garnish with extra-cooked bacon.

schiedadmin In Macaroni & Cheese, Side Dishes

Southern Macaroni and Cheese Casserole

Southern Macaroni and Cheese Casserole

Yield: 10 each entrée portions

Ingredients:

• 5 lbs bag Reser’s® Special Request™ Signature Steam Table Macaroni & Cheese (71117.14490)
• 6 each Eggs, cracked and whisked
• 1 Tbsp Mustard powder
• 1 tsp Black pepper, 28 mesh
• 2 cups Sharp Cheddar, shredded, divided in half
• 1 cups White Cheddar, shredded

Directions:

1. Heat oven to 375°F.
2. In a large metal bowl, whisk together the eggs, mustard powder, and black pepper.
3. With a spatula, mix in the Reser’s Special Request Signature Steamtable Macaroni and Cheese to combine.
4. Add 1 cup of sharp Cheddar and all of the white Cheddar, and mix to combine.
5. For two 12-inch buttered tart pans, Divide between two 12-inch buttered tart pans, and top with ½ cup each of shredded sharp Cheddar. Bake for 20 minutes, increase heat to 400°F for final 10-12 minutes until golden brown.
6. For 2-inch hotel pan, top mixture with Cheddar cheese.  Heat at 375°F covered in foil for 25 minutes, remove foil and increase heat to 400°F. for 25-30 minutes, until golden brown.
7. Serve warm. Can also be cooled and cut into wedges and reheated.

schiedadmin In Mashed Potatoes, Side Dishes

Canal Street Macaroni and Cheese

Canal Street Macaroni and Cheese

Yield: 9 each 12 oz entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
• ¼ cup Canola oil
• 1 ½ cups Andouille sausage, diced
• 1 ½ cups Yellow onion, diced
• 1 cup Green bell pepper, diced
• 1 cup Red bell pepper, diced
• 4 tsp Cajun seasoning
• 1 cup Green onions, thinly sliced for garnish

Directions:

1. In an 8-quart stockpot, heat oil to medium-high heat and add the diced Andouille sausage.
2. Cook the sausage to brown slightly, stirring occasionally.
3. Add the onion and diced bell peppers and cook to slightly brown and soften.
4. Add the Cajun seasoning and stir.
5. Add the entire bag of Reser’s Deluxe Macaroni and Cheese, and cook over medium heat, stirring occasionally, until heated through.
6. Place into a 1/3rd pan and place into a steam table.
7. Portion into a warm bowl or gratin dish and garnish with green onions.

schiedadmin In Other Products, Prepared Salads

Roasted Poblano Scalloped Potatoes

Roasted Poblano Scalloped Potatoes

Yield: 8 each 12 oz side dish servings

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
• 1 cup Poblano peppers, roasted, peeled, seeded and diced
• ½ cup Queso Fresco
• ½ cup Queso Cotija
• ½ cup Green enchilada sauce
• 2 cups Pepperjack cheese, shredded

Directions:

1. Heat the bag of Reser’s Scalloped Potatoes in a steamer for 10 minutes.
2. Open the bag into a medium-sized bowl and mix with diced Poblanos, Queso Fresco, Queso Cotija, and green enchilada sauce.
3. For a side dish, fill 12 oz into a gratin dish, top with 1 oz shredded pepperjack cheese, and bake at 400°F for 12-15 minutes until browned.
4. For catering, spray a 200-inch pan, fill with the scalloped potato base, top with 4 oz shredded pepperjack, and bake uncovered at 400°F for 20-22 minutes until browned.

schiedadmin In Cole Slaw, Prepared Salads

Kimchi Cole Slaw

Kimchi Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• 1 ½ cups Kimchi, drained of liquid and finely chopped
• ½ tsp Gochugaru (Korean chili powder)
• 1 ¼ cups Green onions, thinly sliced (1/2 cup reserved for garnish)
• Toasted sesame seeds for garnish

Directions:

1. In a large metal bowl, combine Reser’s Regular Cole Slaw with chopped kimchi, gochugaru, and sliced green onions.
2. Refrigerate and let the flavors combine for at least one hour before serving.
3. For serving, place 5 oz of the kimchi coleslaw into a bowl and garnish with toasted sesame seeds and sliced green onions.

schiedadmin In Beans, Side Dishes

K-BBQ Beans

K-BBQ Beans

Yield: 20 each 8 oz side dish servings

Ingredients:

• 8 lbs Reser’s® Smokehouse BBQ Beans (71117.14172)
• ¼ cup Gochujang (Korean red chili paste)
• 2 Tbsp Ginger, peeled and finely grated
• 1 Tbsp Soy sauce
• 1 cup Brown sugar
• 1/3rd cup Water
• 3 lbs Pork belly, cut into 1 1/2-inch cubes

Directions:

1. Heat the oven to 350°F.
2. For the pork belly, whisk together the gochujang, ginger, soy, brown sugar, and water.
3. In a 2-inch ½ pan, coat the pork belly with the gochujang glaze. Cover the pan with foil and braise for 2 hours.
4. After 2 hours, remove the foil and continue cooking to glaze and brown the pork, 45-55 minutes.
5. Keep pork warm and remove ½ cup braising liquid, removing excess fat.
6. Heat the Reser’s Smokehouse BBQ Beans in a medium-sized pot to heat through, add half of the pork and ½ cup of the braising liquid, and keep warm.
7. Keep the remaining pork warm until ready to serve.
8. Fill a gratin dish with 7 oz of the K-BBQ beans and garnish with 1 oz sliced gochujang glazed pork belly.

schiedadmin In Cole Slaw, Prepared Salads

Appalachian Slaw

Appalachian Slaw

Yield: 32 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Amish Cole Slaw (71117.00446)
• 1 ½ cups English cucumbers, peeled, seeded and diced
• 2 ½ cups Roma tomatoes, diced
• 1 cup Yellow onion, peeled and diced
• 1 tsp Kosher salt
• 1 tsp Black pepper, freshly ground
• Sliced tomatoes for garnish

Directions:

1. Add the diced tomatoes and onions to a colander and sprinkle with Kosher salt.
2. Allow to sit for 30 minutes to remove excess liquid.
3. In a large metal bowl, add the carton of Reser’s Amish Cole Slaw.
4. Add the diced cucumbers to the coleslaw and mix to combine.
5. Shake the excess moisture off the tomato/onion mixture and combine with the coleslaw and cucumber.
6. Add the black pepper and fold everything together to combine.
7. To serve, scoop 5 oz of the coleslaw base and garnish with sliced tomatoes.
8. Pairs well with Nashville Hot Chicken!