In Macaroni & Cheese, Side Dishes

Caprese Macaroni and Cheese

Caprese Macaroni and Cheese

Yield: 12 each 10 oz entrée servings

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 14 oz can diced Tomatoes in juice
  • 1 lb whole milk Mozzarella, diced into 1/2-inch pieces
  • 12 Cherry tomatoes, quartered
  • 20 Basil leaves, fried and drained on paper towels
  • Balsamic glaze

Directions:

  1. Heat Reser’s White Cheddar Macaroni and Cheese in a steamer for 20 minutes or until heated through.
  2. Add to steam table pan and add diced tomatoes and Mozzarella, stir to combine.
  3. Portion 8 oz of the mac and cheese into a serving container and top with fried basil, quartered cherry tomatoes, and balsamic glaze drizzle.
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In Macaroni & Cheese, Side Dishes

Fire Pit Macaroni and Cheese

Fire Pit Macaroni and Cheese

Yield: 24 side servings

Ingredients:

  • 5 lbs Reser’s® Original Macaroni and Cheese (71117.03250)
  • 1 lb Applewood bacon, cooked and diced
  • 2 Tbsp Smoked paprika
  • 1 cup Smoked Gouda cheese, shredded and divided
  • 1 cup Cheddar cheese, shredded and divided

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Original Macaroni and Cheese, bacon, paprika and half of the Gouda and Cheddar cheeses.
  3. Place mixture in a prepared baking pan. Top with remaining cheese.
  4. Bake for 20-25 minutes or until hot throughout and brown on top. Cut into portions and serve.
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In Cole Slaw, Fruit, Prepared Salads

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 12 sliders

Ingredients:

Directions:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 12 slider buns; place 2 oz of pork on each bun.
  2. Place 1 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
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In Pasta & Macaroni Salad, Prepared Salads

Summer Sausage Macaroni Salad

Summer Sausage Macaroni Salad

Yield: 12 each 6 oz Servings

Ingredients:

  • 5 lbs Reser’s® Elbow Macaroni Salad (71117.00188)
  • 1 lb Summer sausage, diced
  • 6 Celery stalks, diced
  • 1 Red bell pepper, diced
  • 1 bunch Green onions, sliced
  • 8 oz Cheddar cheese, diced, plus 2 Tbsp shredded for garnish

Directions:

  1. In a large mixing bowl, add Reser’s Elbow Macaroni Salad.
  2. Stir in summer sausage, celery, red pepper, green onions, and diced Cheddar cheese. Reserve some red pepper, the shredded cheese and onion for garnish.
  3. Garnish with remaining red pepper, shredded cheese, and onion.
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In Pasta & Macaroni Salad, Prepared Salads

Homestyle Chicken Macaroni Salad Bowl

Homestyle Chicken Macaroni Salad Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lbs carton Reser’s® Amish Macaroni Salad (71117.00441)
  • 2 cups Canola oil
  • 50 each 4 oz Chicken breasts, pounded to ½-inch thick
  • 3 cups seasoned Flour
  • 13 cups Sautéed spinach
  • 1 ½ cups Italian parsley, stemmed and finely chopped

Homestyle Chicken Gravy

  • 8 oz Butter
  • 2 cups AP flour 
  • 1 gallon Chicken stock
  • 1 gallon Heavy cream
  • 2 tsp Black pepper, 28 mesh

Directions:

  1. In a large stockpot, melt the butter until bubbling, but not brown.
  2. Add flour, whisk together, and cook for 1-2 minutes without browning.
  3. Whisk in the heavy cream and chicken stock and bring to a simmer.
  4. Cook for 15-20 minutes until thickened and whisking frequently.
  5. Season with kosher salt and black pepper to taste and place into steamtable pan and keep warm.
  6. Per order, dust 2 chicken breasts in seasoned flour and sear in a sauté pan. 
  7. Brown on both sides and then add 5 oz ladle of sauce and finish the chicken in the sauce.
  8. In a large bowl, place 5 oz Reser’s Amish Macaroni Salad, ½ cup sauteed spinach, 2 chicken cutlets, top with chicken gravy, and garnish with chopped Italian parsley.
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In Cole Slaw, Prepared Salads

Carolina Slaw Bowl

Carolina Slaw Bowl

Yield: 20 each entrée bowls

Ingredients:

  • 7 lbs carton Reser’s® Shredded Homestyle Cole Slaw (71117.15126)
  • 3 cups Red cabbage, shredded
  • 3 Tbsp Green onions, thinly sliced
  • 2 cups Pickled red onion slices
  • 4 cups Carolina BBQ Glaze
  • 8 lbs Pulled pork, warmed
  • 20 each Hawaiian rolls, buttered and toasted
  • ½ cup Butter, softened

Carolina BBQ Glaze

  • 3 cups Apple cider vinegar
  • 1 cup Ketchup
  • ½ cup Brown sugar
  • 2 tsp Kosher salt
  • 1 tsp crushed Red pepper flakes

Directions:

  1. In a large bowl, combine the Reser’s Shredded Homestyle Cole Slaw with the shredded red cabbage and green onions. Cover and refrigerate for at least 2 hours.
  2. For Carolina BBQ Glaze, whisk together all the ingredients in a medium bowl. Cover and refrigerate overnight prior to serving.
  3. To serve, place 6 oz red cabbage slaw into a bowl with 6 oz pulled pork, ¼ cup glaze over the pork, and top with pickled red onions and a toasted Hawaiian roll.
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In Potato Salad, Prepared Salads

Smoky Cheddar Potato Salad

Smoky Cheddar Potato Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs Reser’s® Regular Potato Salad (71117.00215)
  • 1 lb smoked Cheddar cheese, cut into 1-inch matchsticks
  • 3 Tbsp Chipotle chile powder
  • 3/4 cup Green onion, bias cut, saving half for garnish

Directions:

  1. In a large mixing bowl, add Reser’s Regular Potato Salad and the remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately, garnishing with green onion.
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In Macaroni & Cheese, Side Dishes

G.O.A.T. Macaroni and Cheese

G.O.A.T. Macaroni and Cheese

Yield: 12 each 10 entrée servings

Ingredients:

Directions:

  1. Heat Reser’s Steamtable Macaroni and Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add diced cream cheese and diced jalapeños and stir to combine.
  3. Portion 8 oz of the mac and cheese into a serving container and top with crumbled Goat cheese, bacon, and jalapeño slices.
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In Desserts

Chocolate Icebox Pie

Chocolate Icebox Pie

Yield: 1 each 12-inch removable bottom tart pan or 10 pieces

Ingredients:

Filling

Crust

  • 3 1/2 cups Oreo® cookie crumbs (ground in food processor)
  • 1/2 cup Sugar
  • 3/4 cup Butter, melted

Garnish

  • Whipped Cream, soft peak (remaining from filling)
  • 1 cup Oreo® cookie crumbs

Directions:

  1. Heat the oven to 325°F.
  2. Chill the bowl of the mixer and whisk attachment in the refrigerator.
  3. In a clean bowl, mix the cookie crumbs, sugar, and butter until well combined.
  4. Press the crust base into the tart pan, making it about ½-inch thick on the bottom and sides.
  5. Bake for 12-14 minutes and allow to cool completely at room temperature.
  6. Meanwhile, place the Reser’s Chocolate Pudding into a bowl and fold the whipped cream into it, taking care to not deflate the whipped cream.
  7. When the crust is cooled, place the filling inside and smooth the top with a spatula.
  8. Place plastic film directly onto the surface, place on a half-sheet pan, and put the pie into the freezer.
  9. Freeze for at least 6 hours.
  10. Take the pie out of the freezer for 10 minutes before cutting into portions.
  11. Keep in the freezer until ready to serve.
  12. Garnish with a dollop of whipped cream and Oreo crumbs.
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In Mashed Potatoes, Side Dishes

Potato Leek Soup

Potato Leek Soup

Yield: 20 each 6 oz bowls

Ingredients:

  • 5 lbs bag Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
  • 1/4 cup Butter
  • 4 cups Leeks, sliced lengthwise, washed, and sliced into 1/4-inch thick half-moons (white and light green parts only)
  • 1 quart Chicken stock
  • 2 cups Whole milk
  • 2 each Bay leaves
  • 2 tsp Kosher salt
  • 1/2 cup Green onions, thinly sliced on the bias for garnish

Directions:

  1. Melt butter in a heavy-bottomed 8-quart stockpot.
  2. Add sliced leeks and kosher salt and cook over low heat stirring often until the leeks are softened but not browned, 6-8 minutes.
  3. Reduce heat and add Reser’s Special Request Creamy Deluxe Mashed Potatoes, chicken stock, milk, and bay leaves and whisk until fully incorporated.
  4. Heat over medium-low heat for 20-25 minutes, stirring occasionally.
  5. Take off the heat and puree with an immersion blender.
  6. Check the seasoning and place in a bain-marie for service.
  7. Garnish each serving with thinly sliced green onions.
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