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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In Mashed Potatoes, Side Dishes

Savory Onion Potato Bake

Savory Onion Potato Bake

Yield: 20 each 5 oz servings

Ingredients:

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Special Request Creamy Deluxe Mashed Potatoes, eggs, sliced green onions, Parmesan, and 1 cup French-fried onions.
  3. Mix well until combined and place into buttered 12-inch cast iron pan.
  4. Top with remaining French-fried onions and bake for 25-30 minutes.
  5. Top should be golden brown and heated through, but onions not burnt.
  6. Keep warm to serve.
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In Macaroni & Cheese, Side Dishes

Potato Chip Macaroni and Cheese

Potato Chip Macaroni and Cheese

Yield: 20 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Steam Table Macaroni and Cheese (71117.14406)
  • 14 cups Cheddar cheese curds, diced into 1-inch pieces
  • 1 1/2 cups Havarti cheese, diced into 3/4-inch pieces
  • 1/2 cup Roasted garlic cloves
  • 2 cups Kettle chips, crushed in food processor

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Steam Table Macaroni and Cheese, cheese curds, and roasted garlic cloves.
  3. Mix well and place into a greased 2 1/2-inch pan.
  4. Top with crushed Kettle chips and bake 35-40 minutes until golden brown.
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In Desserts

Southern Style Baked Banana Pudding

Southern Style Baked Banana Pudding

Yield: 20 each 5 oz servings

Ingredients:

Pudding

Meringue

  • 5 Eggs, whites only
  • 2/3 cup Sugar
  • 1/4 tsp Cream of tartar

Directions:

  1. Heat the oven to 325°F.
  2. Spray a 2-inch half hotel pan with pan spray.
  3. Cover the bottom of the pan with a single layer of vanilla wafers.
  4. Top each wafer with a sliced banana round.
  5. Cut the bag off the corner of the Reser’s Banana Pudding bag and squeeze half of the bag over the wafers/bananas. Smooth with a spatula to make an even layer.
  6. Repeat the layering of the wafers/bananas/pudding one more time, ending with the pudding.
  7. In a small mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
  8. Gradually add the sugar, increase speed to high, and keep whisking until stiff peaks form and the mixture is glossy.
  9. Cover the top pudding layer with the meringue mixture and smooth to cover completely.
  10. If desired, peaks can be made with the back of a spoon.
  11. Bake the pudding for 12-14 minutes until the top is browned and heated through.
  12. Serve warm.
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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 Tortillas & Mexican, Variety Salads, Salad & Meal Kits

Brocco-Taco

Brocco-Taco

Yield: 25 Tacos

Ingredients:

Brocco-Tacos

Citrus-Lime Crema

  • 1 1/4 cups Sour cream
  • 1/4 cup Mayonnaise
  • 3 Tbsp Lime juice
  • 2 Tbsp Cilantro, finely chopped

Directions:

  1. For Citrus-Lime Crema, stir to combine all ingredients. Cover and refrigerate for at least 30 minutes.
  2. Warm Don Pancho Corn Tortillas on sheet trays in 350°F oven.
  3. Prepare Reser’s Broccoli Salad Kit with shredded broccoli and broccoli florets as directed on the case label instructions.
  4. Portion approximately 1/4 cup of Broccoli Salad onto each tortilla.
  5. Top with 2 Tbsp shredded smoked Cheddar cheese.
  6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema
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In Dips & Spreads, Prepared Salads, Tortillas & Mexican

Smashed Pimento Cheese Pork and Beef Sliders

Smashed Pimento Cheese Pork and Beef Sliders

Yield: 148 Sliders (12 portions with 2 of each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use.
  2. Repeat the process with Beef Slider Blend ingredients.
  3. For one order, put 4 portioned raw sliders (2 Beef and 2 Pork) on a well-greased 425°F griddle, and press down with a spatula.
  4. Cook for 2 minutes on one side, turn the patty over, and “smash” with a spatula. Cook sliders to an internal temperature of 165°F.
  5. Toast slider buns 30 seconds on each side
  6. To assemble, stack the slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat the process with remaining sliders.
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