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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In Dips & Spreads

Gochujang Pimento Cheeseburger

Gochujang Pimento Cheeseburger

Yield: 40 each Burgers

Ingredients:

Gochujang-Pimento Cheese

Gochujang-Pimento Burger

  • 40 each 6 oz Ground beef patties, seasoned and grilled medium rare
  • 40 each Hamburger buns, brushed with oil and toasted on a griddle
  • 5 lbs Gochujang-Pimento Cheese
  • 80 each Butter lettuce leaves
  • Kettle potato chips and pickle on the side

Directions:

  1. With a paddle attachment and a stand mixer, mix Reser’s Pimento Cheese with the gochujang paste and shredded Cheddar cheese until combined.
  2. Once the burger is grilled and resting, top the bottom part of the bun with the butter lettuce leaves.
  3. Place burger patty atop the butter lettuce leaves and top burger with 1.5 oz disher (#20) of Gochujang Pimento Cheese.
  4. Lean top of bun against burger and finish plating with kettle chips and a dill pickle spear.
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In Side Dishes

Mustard Potato Gratin

Mustard Potato Gratin

Yield: 15 each 7 oz servings

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 1/3 cup Whole grain mustard
  • 1 cup Green onions, thinly sliced, divided
  • 1 1/2 cups Gruyere/Fontina cheese blend, divided

Directions:

  1. Preheat oven to 400°F.
  2. In a clean medium bowl, mix the mustard into Reser’s Scalloped Potatoes, 1 cup of the shredded cheese blend, and ½ cup sliced green onions.
  3. Grease 200 1/2 pan with softened butter.
  4. Fill the 200 1/2 pan evenly with the potato base.
  5. Top the base with 1/2 cup shredded cheese blend.
  6. Place into oven uncovered for 35-45 minutes or until golden brown on top and heated through.
  7. Serve immediately or place into steamtable for service or event.
  8. Garnish with sliced green onions.
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In Side Dishes

Bourbon Sweet Potato Soufflé

Bourbon Sweet Potato Soufflé

Yield: 10 each 8 oz side dish servings

Ingredients:

Streusel Topping

  • 1 cup AP flour
  • 1 cup Oats, rolled
  • 2 cups Brown sugar
  • 1/2 cup unsalted Butter, melted
  • 1/2 tsp Kosher salt

Directions:

  1. Preheat oven to 375°F.
  2. With a paddle attachment and a stand mixer, mix the Reser’s Special Request All Natural Mashed Sweet Potatoes with eggs, bourbon, flour, and salt.
  3. Grease 200 1/2 pan with softened butter.
  4. Fill the pan with the sweet potato base.
  5. For the Streusel Topping, in a clean bowl, combine the flour, oats, and brown sugar.
  6. Add the melted butter and combine thoroughly.
  7. Top the sweet potato base with the streusel.
  8. Bake for 45-50 minutes, until the topping is golden brown, and the filling reaches an internal temperature above 140°F.
  9. Serve immediately or place into steam table for service or event.
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In Other Products

Steakhouse Potato Gratin

Steakhouse Potato Gratin

Yield: 10 each 8 oz side dish servings

Ingredients:

Directions:

  1. Preheat oven to 450°F.
  2. Heat Reser’s Scalloped Potatoes in a steamer for 20 minutes, or until heated through.
  3. Place the potatoes into a third pan and transfer them to a steam table.
  4. To finish, place 8 oz of the heated scalloped into a gratin dish or cast-iron rarebit dish and top with 1/3 cup Smoked Gouda cheese, and bake until golden brown, 4-5 minutes. Repeat for each additional serving.
  5. Garnish the top of the gratin with a pinch of the steak seasoning.
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In Pasta & Macaroni Salad, Prepared Salads

Charm City Macaroni Salad

Charm City Macaroni Salad

Yield: 24 each 6 oz servings

Ingredients:

  • 8 lbs Reser’s® Signature Macaroni Salad (71117.06039)
  • 1 cup Celery, diced
  • 2 Tbsp Old Bay seasoning, plus more for garnish
  • 8 oz Lump crab meat or surimi
  • 1 cup Green onion, thinly sliced

Directions:

  1. In a large bowl, mix the Reser’s Signature Macaroni Salad with celery, Old Bay seasoning, and crab meat.
  2. Scoop into a small bowl to serve and garnish with a dusting of Old Bay and thinly sliced green onion.
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In Macaroni & Cheese, Side Dishes

Smoked Gouda Macaroni and Cheese

Smoked Gouda Macaroni and Cheese

Yield: 12 each 9 oz entrée servings

Ingredients:

Ritz® Crumble Topping

  • 2 cups Ritz crackers, coarsely chopped in a food processor (measure after processing)
  • 1/3 cup Butter, unsalted, melted
  • 1/2 tsp Smoked paprika

Directions:

  1. Heat Reser’s Signature Macaroni & Cheese in a steamer for 20 minutes, or until heated through.
  2. For Ritz Crumble Topping, mix coarsely processed crackers and smoked paprika with melted butter.
  3. Place onto a parchment-lined half-sheet pan and bake at 300°F for 2-3 minutes or until lightly browned.
  4. Remove and let cool before placing into a 6th pan.
  5. Open the heated bag of mac and cheese and place it into a steam table pan and fold in the smoked Gouda and half of the green onions.
  6. To serve, portion 9 oz of the mac and cheese base into a serving container, top with 2 Tbsp of the Ritz crumble, and garnish with sliced green onions.
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