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 Prepared Salads, Protein Salad

Deviled Eggs

Deviled Eggs

Yield: 48 Egg Halves

Ingredients:

  • 24 hard-cooked Eggs
  • 1 1/2 cups Reser’s® Egg Salad (71117.11412)
  • 3 Tbsp Panko breadcrumbs
  • 1/2 cup cooked Bacon, crumbled
  • 1/4 cup Parsley, minced
  • Paprika for garnish

Directions:

  1. Cut the eggs in half, lengthwise, and carefully remove the yolks and set aside.
  2. In a bowl, combine the egg yolks, Reser’s Egg Salad, and remaining ingredients, reserving some parsley and bacon for garnish. Mix thoroughly.
  3. With a spoon or small scoop, fill each egg white with filling.
  4. Garnish each with reserved bacon crumbles, parsley, and dusting of paprika.
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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 Cole Slaw, Prepared Salads, Tortillas & Mexican

Pulled Pork Tacos

Pulled Pork Tacos

Yield: 50 Tacos

Ingredients:

Directions:

  1. Warm Don Pancho Golden Blend Tortillas on the griddle and set aside.
  2. Place 1/4 cup Reser’s Shredded Homestyle Cole Slaw onto the middle of the tortilla.
  3. Top shredded slaw with 2 ounces of warmed pulled pork.
  4. Top pulled pork with 1 tablespoon of spicy BBQ sauce of your choice.
  5. Garnish with Cotija cheese and 1 cilantro sprig.
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In Prepared Salads, Protein Salad

Asian Chicken Banh Mi Sandwich

Asian Chicken Banh Mi Sandwich

Yield: 14 Sandwiches

Ingredients:

Asian Chicken Salad

Banh Mi Sandwich

  • 14 each 8-inch French baguette-style roll
  • 84 oz Asian Chicken Salad
  • 28 each Romaine lettuce leaves trimmed and split into “spears”
  • 2 cups Carrot, peeled & julienned, placed into water
  • 2 cups Daikon, peeled & julienned, place into water
  • 28 each Cilantro, whole sprigs
  • Jalapeño pepper, thinly sliced (optional)

Directions:

  1. To make Asian Chicken Salad, combine Reser’s Gourmet White Chicken Salad, soy sauce, sesame oil, and sambal oelek.
  2. To assemble a sandwich, open a baguette and place 2 romaine spears, 6 oz Asian Chicken Salad & top with carrots, daikon, 2 cilantro sprigs, and sliced jalapeño. Repeat with remaining ingredients.
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In Potato Salad, Prepared Salads

Thai-Style Red Potato Salad

Thai-Style Red Potato Salad

Yield: 34 each 4 oz servings

Ingredients:

  • 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
  • 1/2 cup Sweet chili sauce, such as Mae Ploy
  • 1/2 cup Snow peas, julienned
  • 1/4 cup Green onions, thinly sliced
  • 1/2 cup Carrots, julienned

Directions:

  1. Combine sweet chili sauce, green onions, snow peas, and half of the julienned carrots in a large bowl.
  2. Mix in Reser’s Diced Red Skin Potato Salad to combine.
  3. Place into a bowl and garnish with remaining julienned carrots.
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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 Cole Slaw, Prepared Salads

Curry Cole Slaw

Curry Cole Slaw

Yield: 24 each side dish servings

Ingredients:

  • 7 lbs Reser’s® Shredded Cole Slaw (71117.15363)
  • 1 cup Coconut milk
  • 1/2 cup Yellow curry paste, such as Mae Ploy
  • 1/4 cup fresh Lime juice
  • 1/4 cup fresh Orange juice
  • 1 bunch fresh Cilantro, chopped

Directions:

  1. Whisk coconut milk, curry paste, juices, and half of the chopped cilantro into a bowl.
  2. Mix Reser’s Shredded Cole Slaw with curry-coconut dressing and place into a bowl.
  3. Garnish with the remainder of the chopped cilantro.
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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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