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 Mashed Potatoes, Side Dishes

French Onion Mashed Potatoes

French Onion Mashed Potatoes

Yield: 12 each 9 oz sides

Ingredients:

Directions:

  1. Heat the Reser’s Special Request Gourmet Mashed Potatoes bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. In a 6-quart stock pot, add caramelized onions, thyme leaves, and beef stock and reduce stock by half.
  3. Add the soy sauce and set aside.
  4. Empty the bag of mashed potatoes into 6-inch 1/3rd pan, add caramelized onion mixture, and mix to combine.
  5. Add Swiss cheese and mix gently to combine.
  6. Place into a steam table or warmer until ready to serve.
  7. Fill 9 oz into a small serving bowl and garnish with one thyme sprig.
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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 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, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos with Cabo Jicama Slaw

Fish Tacos with Cabo Jicama Slaw

Yield: 25 each servings

Ingredients:

Cabo Slaw

Fish Tacos

  • 3 each 6-inch Don Pancho® Golden Blend Tortillas (79341.01106)
  • 3 cups Jicama, peeled and julienned, keep in acidulated water (1 Tbsp lime juice to 2 cups water)
  • ¼ cup Cabo Slaw
  • 3 each 2 oz strips Cod, panko-breaded and fried
  • 3 each Cilantro leaves for garnish

Directions:

  1. In a large metal bowl, combine Reser’s Regular Coleslaw, Reser’s Papaya Chunks, jalapeño, and cilantro. Place Cabo slaw into Cambro and refrigerate.
  2. Bread and fry fish and set aside to keep warm on paper towels.
  3. For an order, heat 3 Don Pancho Golden Blend Tortillas on griddle until warmed on both sides.
  4. Place 3 tortillas in taco holder, place 2-3 pieces of jicama onto tortilla.
  5. Place 1 oz Cabo Slaw onto jicama, top with fried fish and garnish each with a cilantro leaf.
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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

Ultimate Rachel Sando

Ultimate Rachel Sando

Yield: 24 sandwiches

Ingredients:

Whole Grain Mustard Slaw

Thousand Island Dressing

  • 4 cup Mayonnaise
  • 1 cup Ketchup
  • 1 cup Sweet pickle relish
  • ¼ cup Gochujang paste
  • 2 tsp Paprika
  • 2 tsp Kosher salt

Assembly

  • 48 slices Rye bread, sliced
  • 3 cups Thousand Island Dressing
  • 12 cups Whole Grain Mustard Slaw
  • 7 1/2 lbs Turkey, thinly sliced
  • 72 slices Swiss cheese
  • Mayo or butter to brush bread prior to grilling

Directions:

  1. Preheat griddle to 350°F.
  2. For Whole Grain Mustard Slaw, in a large metal bowl, add the entire carton of Reser’s Shredded Homestyle Coleslaw. Mix in the other ingredients until combined and refrigerate until ready to use.
  3. For Thousand Island Dressing, whisk all the ingredients for the dressing in a small metal bowl to combine and refrigerate until ready to use.
  4. To build the sandwich:
    • Spread 1 Tbsp of Thousand Island Dressing on each slice of bread.
    • Top with 3 slices of cheese.
    • Place 5 oz sliced turkey on one half, top with 1/2 cup Whole Grain Mustard Slaw.
    • Put sandwich together and brush mayo or butter on both sides.
  5. Place on grill with weight, and grill 2-3 minutes until golden brown on each side.
  6. Cut in half to serve.
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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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