In Potato Salad, Prepared Salads

Hill Country Potato Salad

Hill Country Potato Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs Reser’s® Country Potato Salad (71117.00189)
  • 1/2 cup Radish, thinly sliced into half-moons
  • 3/4 cup Bread and butter pickle chips, drained and sliced lengthwise
  • 1 cup Jalapeño slices, drained of brine
  • 1/2 cup Bread and butter pickle brine, reserved from draining
  • 30 each Bread and butter pickle chips, drained and reserved to garnish

Directions:

  1. In a large mixing bowl, add Reser’s Country Potato Salad and remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately.
  4. Garnish each portion with a bread and butter pickle chip.
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In Dips & Spreads

Pimento Cheese Fritters

Pimento Cheese Fritters

Yield: 12 (1 oz) Fritters

Ingredients:

Filling

Breading

  • 1 1/2 cups All-purpose flour
  • 4 Eggs, beaten
  • 2 cups Panko breadcrumbs

Directions:

  1. Combine Reser’s Pimento Cheese and Panko breadcrumbs in a small bowl and mix thoroughly with a spatula.
  2. Scoop into 12 balls with 1 oz disher and place onto a parchment-lined sheet pan and freeze for 2 hours.
  3. Place the breading ingredients into separate bowls.
  4. Coat the fritters with flour, a few at a time, and shake off any excess.
  5. Place the fritters, a few at a time, into the beaten eggs to coat.
  6. Drop the fritters into the panko crumbs and roll to coat.
  7. Repeat the egg wash and panko breading procedure again for a double coating.
  8. Freeze or deep fry at 350°F until golden brown and melted inside.
  9. Serve with spicy pepper jelly or ranch dressing.
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In Mashed Potatoes, Side Dishes

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Yield: 16 Servings

Ingredients:

Directions:

  1. Steam or microwave Reser’s Special Request All Natural Sweet Mashed Potatoes in the bag until hot.
  2. Combine the remaining soup ingredients in a saucepan and bring to a low simmer.
  3. Add the hot sweet potatoes and whisk until smooth.
  4. Keep warm and covered for service.
  5. For service, ladle soup into a bowl and top with Cheddar cheese and burnt end pieces.
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In Fruit

Pineapple BBQ Sauce

Pineapple BBQ Sauce

Yield: 3 cups

Ingredients:

  • 3 cups Reser’s® Purely Hand-Cut Pineapple Chunks (79453.75428)
  • 2 cups Water
  • 1 1/2 cups Tomato paste
  • 1/2 cup unsulphured Molasses
  • 1/4 cup Apple cider vinegar
  • 2 Tbsp Garlic powder
  • 1 Tbsp Salt
  • 2 tsp Hickory liquid smoke
  • 1/4 tsp Cayenne pepper

Directions:

  1. Under the broiler or on a grill, roast the Reser’s Purely Hand-Cut Pineapple Chunks to caramelize their exterior.
  2. Combine all ingredients in a food processor and puree until smooth.
  3. Pass through a strainer into a saucepot and simmer over low heat for 20 minutes, stirring occasionally.
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In Cut Potatoes, Macaroni & Cheese, Side Dishes

Macaroni and Cheese Casserole with Smoked Chicken

Macaroni and Cheese Casserole with Smoked Chicken

Yield: 24 each 7 oz Servings

Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Special Request White Cheddar Macaroni and Cheese, Reser’s Shredded Potatoes, diced bell peppers, and smoked chicken.
  3. Place the mixture in a prepared hotel pan.
  4. In a bowl, mix together the Parmesan cheese and breadcrumbs.
  5. Top the Mac and cheese base with Parmesan/breadcrumb mixture.
  6. Bake uncovered for 30-40 minutes or until hot throughout and brown on top.
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In Beans, Side Dishes

Baked Beans with Smoked Turkey and Sausage

Baked Beans with Smoked Turkey and Sausage

Yield: 30 Bowls

Ingredients:

Directions:

  1. Empty Reser’s American Harvest BBQ Bean Medley into a large pot.
  2. Reheat on medium heat, until hot, stirring occasionally to prevent scorching.
  3. Place turkey and sausage slices in separate containers, and add 2-3 Tbsp water.
  4. Cover each container and place in a warm oven to reheat.
  5. Portion out 4 oz of baked beans in each bowl, and top with 1 oz shredded turkey and 1 oz sliced sausage.
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In Pasta & Macaroni Salad, Prepared Salads

Cajun Macaroni Salad

Cajun Macaroni Salad

Yield: 36 each 4 oz servings

Ingredients:

  • 8 lbs Reser’s® Homestyle Elbow Macaroni Salad (71117.00288)
  • 2 Tbsp Canola oil
  • 2 lbs. Andouille sausage, cut into 1-inch pieces
  • 1/4 cup Green onions, sliced thin
  • 1 cup Green bell pepper, diced small
  • 1 Tbsp Smoked paprika
  • 1/2 tsp Cayenne pepper

Directions:

  1. Cook the diced Andouille sausage in a large skillet over medium heat with the canola oil until browned, about 5-6 minutes, stirring occasionally.
  2. Transfer to a plate topped with paper towels to drain and cool.
  3. Add half of the green onion and all the green peppers to a bowl and mix in Reser’s Homestyle Elbow Macaroni Salad to combine.
  4. Sprinkle in cayenne pepper and smoked paprika and mix to combine.
  5. Next, add the cooled sausage to the macaroni and combine.
  6. Let flavors combine for at least one hour before serving.
  7. Place into a serving bowl and garnish with remaining green onions.
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In Potato Salad, Prepared Salads

Carolina BBQ Potato Salad

Carolina BBQ Potato Salad

Yield: 32 each 4 oz servings

Ingredients:

Directions:

  1. Combine brown sugar and apple cider vinegar in a bowl to dissolve.
  2. Mix in Reser’s Mustard Potato Salad to combine.
  3. Portion potato salad mixture into 4 oz portions and top with 1 oz of pulled pork.
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In Cut Potatoes

Beef Brisket Hash

Beef Brisket Hash

Yield: 20 each 10 oz servings

Ingredients:

  • 10 lbs Reser’s® Diced Potatoes (71117.14430)
  • 2 cups Yellow onion, diced
  • 1/4 cup Garlic, minced
  • 1/4 cup Jalapeño, seeded and diced
  • 1/4 cup Stoneground mustard
  • 1 cup Clarified butter or canola oil
  • 3 lbs Beef brisket, cooked and diced
  • 1/2 cup Italian parsley, chopped
  • Freshly cracked Black pepper
  • 20 Eggs, poached

Directions:

  1. Preheat a flattop grill to 375°F.
  2. Add butter or oil to grill and top with Reser’s Diced Potatoes to brown lightly.
  3. Add mustard, brisket, jalapeños, onions, and garlic, and continue to cook.
  4. Cook until browned on one side, 5-6 minutes. Flip over and cook for 3-4 more minutes.
  5. Place in a warmed bowl to serve and top with poached egg, freshly cracked black pepper, and chopped parsley.
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In Cut Potatoes

Smoked Cheddar Potato Cakes

Smoked Cheddar Potato Cakes

Yield: 60 each 3 oz cakes

Ingredients:

  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • 16 Eggs
  • 4 cups smoked Cheddar cheese, shredded
  • 2 cups Parmesan cheese, grated
  • 4 tsp Ground black pepper
  • 1/4 cup Kosher salt
  • 4 cups All-purpose flour
  • 1/2 cup Canola oil

Directions:

  1. Whisk eggs in a bowl with salt and pepper.
  2. Fold in Reser’s Shredded Potatoes and cheeses until well mixed.
  3. Sprinkle flour over the potato mixture and incorporate with a spoon.
  4. Let the mixture rest for 15 minutes at room temperature.
  5. Form into 1/3 cup balls and flatten with the palm of the hand.
  6. Heat griddle to 325°F until oil starts to shimmer, and cook cakes until browned on the first side (2-3 minutes), then flip over and brown on the other side (another 2-3 minutes).
  7. Keep finished cakes on a sheet pan in a 200°F oven until the batch is finished.
  8. Serve 3 per plate for an appetizer with sour cream.
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