In Macaroni & Cheese, Side Dishes

Nashville White Cheddar Macaroni and Cheese

Nashville White Cheddar Macaroni and Cheese

Yield: 12 each 8 oz side dish servings

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 6 oz Cream cheese, cut into 1 oz pieces and softened at room temperature for 1 hour
  • ¼ cup Pimentos, diced and drained
  • 1 tsp Hot sauce
  • 1 ½ cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s White Cheddar Macaroni and Cheese bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. Empty bag into a 6-inch 1/3rd pan and stir in the cream cheese to combine, followed by the pimentos, hot sauce, and shredded White Cheddar.
  3. Cover the pan and hold it in a warmer or steam table.
  4. To serve, fill a gratin dish with 8 oz of the complete Macaroni & Cheese.
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In Side Dishes

White Cheddar Creamed Corn

White Cheddar Creamed Corn

Yield: 12 each 8 oz sides

Ingredients:

  • 4 lbs 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
  • 1 tsp Hot sauce
  • 2 cups White Cheddar, shredded

Directions:

  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-inch 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 remaining green onions as garnish.
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In Fruit

Iced Mango Mint Green Tea

Iced Mango Mint Green Tea

Yield: 8 each pint drinks

Ingredients:

  • 3 cups Reser’s® Diced Mangoes (79453.17029)
  • 8 each Green tea bags
  • 64 oz Water 
  • 1 cup Mint leaves, washed
  • 8 each Mint sprigs for garnish
  • Ice

Directions:

  1. Heat 2 quarts of water to 200°F.
  2. Pour over 8 tea bags and 1 cup mint leaves, and let steep for 3-4 minutes.
  3. Strain out tea base and refrigerate until cool.
  4. To serve, fill a pint glass halfway with ice, top with 1/4 cup Reser’s Diced Mangoes and syrup, and stir.
  5. Add 8 oz mint iced tea and garnish with mint sprig.
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In Macaroni & Cheese, Side Dishes

Grilled Pork Belly Macaroni and Cheese

Grilled Pork Belly Macaroni and Cheese

Yield: 10 each 9 oz entrée

Ingredients:

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

Directions:

  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-lined 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 steam table 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 macaroni and cheese in a large, warmed bowl.
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In Other Products

Creamed Corn Soufflé

Creamed Corn Soufflé

Yield: 20 each 5 oz servings

Ingredients:

  • 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
  • 8 Eggs, beaten
  • 1 ½ cups 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 with Butter until combined.
  5. Fold the dry mixture into the corn mixture to combine, without overmixing.
  6. Spray a 2-inch 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.
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In Beans, Other Products

Maple Bacon Bourbon BBQ Beans

Maple Bacon Bourbon BBQ Beans

Yield: 30 each 5 oz servings

Ingredients:

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.
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In Mashed Potatoes, Side Dishes

Timeless Baked Cheesy Potatoes

Timeless Baked Cheesy Potatoes

Yield: 20 each 6 oz servings

Ingredients:

 Cornflake Topping

  • 2 cups Cornflake cereal, measured, then crushed
  • 1/3 cup Butter, melted
  • ½ tsp Paprika

Cheesy Baked Potatoes

Directions:

  1. Preheat oven to 350°F.
  2. For Cornflake Topping, mix crushed cornflakes 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 the potato mixture, and mix in until incorporated.
  5. Prepare a 2-inch 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.
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In Cole Slaw, Prepared Salads

BBQ Chicken Slaw Lettuce Cups

BBQ Chicken Slaw Lettuce Cups

Yield: 40 each appetizers

Ingredients:

Creamy Tarragon Slaw

BBQ Chicken Slaw Lettuce Cups

  • 120 medium Butter lettuce leaves, separated and washed
  • 7 1/2 lbs 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 1/2 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.
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In Cole Slaw, Prepared Salads

Hawaiian Grilled Chicken Sliders

Hawaiian Grilled Chicken Sliders

Yield: 28 each 6 oz servings

Ingredients:

Sesame Scallion Slaw

Huli-Huli Chicken

  • 1 cup ketchup
  • 1 cup soy sauce
  • 1 cup Brown sugar, packed
  • 1-inch 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 the 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.
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In Cut Potatoes

Crispy Potato and Pulled Pork “Nachos”

Crispy Potato and Pulled Pork "Nachos"

Yield: 16 each appetizer servings

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Fry 5 lbs. Reser’s Diced Red Potatoes or Reser’s Diced Potatoes for 3-4 minutes until golden brown, shake off excess oil, and toss with 1/4 cup BBQ rub and keep warm.
  3. Warm the pulled pork.
  4. Layer ingredients as follows:
    • 2 cups Potatoes
    • 1/2 cup Cheese blend
    • 5 oz Pulled pork
    • 1/4 cup Cheese blend
  1. Bake for 4-5 minutes until the cheese is melted and starting to brown.
  2. Garnish with finely diced red onion.
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