schiedadmin In Tortillas & Mexican

High Protein Breakfast Burrito

High Protein Breakfast Burrito

Yield: 10 each entrees

Ingredients:

• 8 each Don Pancho® 10″ Carb Control Flour Tortillas (79341.06010)
• ½ cup Avocado oil
• 24 each (3 cups) Egg whites
• 24 slices Turkey bacon
• 1 lb Spinach, blanched, shocked and squeezed dry
• 6 cups Sauteed Cremini mushrooms
• 1 lb (4 cups) Swiss cheese, shredded
• Kosher salt

Directions:

1. Preheat oven and griddle to 350°F.
2. Bake the turkey bacon on a parchment line sheet pan until golden brown, cool and cut into ½” slices.
3. Add the oil to the griddle and scramble the egg whites, seasoning with kosher salt.
4. Once scrambled, add 2 cups of sauteed mushrooms and the spinach and heat through with the egg whites, season with kosher salt.
5. Add Swiss cheese to melt and set mixture aside to keep warm.
6. Warm the remaining 4 cups of sauteed mushrooms and set aside to keep warm.
7. Warm the Don Pancho Carb Control Tortillas on the griddle and place them onto a cutting board.
8. Divide the egg white/spinach/mushroom mixture evenly between the 8 tortillas and fold to serve.
9. Serve on a warmed plate with ½ cup sauteed mushrooms.

schiedadmin In Cut Potatoes, Tortillas & Mexican

Mile High City Breakfast Burrito

Mile High City Breakfast Burrito

Yield: 10 each entrees

Ingredients:

• 3 cups Reser’s® Pico de Gallo (71117.00134)
• 10 each Don Pancho® Whole Wheat Flour Tortilla 10″  (79341.02210)
• Filling
  • 1 cup Vegetable oil, divided
  • 6 cups Reser’s® Shredded Potatoes (71117.14433)
  • 2 cups Yellow onion, diced
  • 1 cup Red bell pepper, diced
  • 1 cup Green bell pepper, diced
  • 1 lb Ham, diced
  • 20 oz (5 cups) Sharp Cheddar cheese, shredded
  • 30 each Eggs, whisked

Directions:

1. Pulse the Reser’s® Pico de Gallo in a blender until no large chunks remain, refrigerate.
2. Heat a flattop to 350°F.
3. Place ½ cup of vegetable oil onto the heated griddle and top with the Reser’s Shredded Potatoes, spreading into a thin layer.
4. Season the potatoes with seasoning salt and cook until golden brown on one side.
5. Flip potatoes and cook another 2-3 minutes on the griddle, then set aside to keep warm.
6. Place remaining ½ cup of vegetable oil onto griddle and cook the onions, bell peppers and ham together to soften and lightly brown, 2-4 minutes.
7. Add the eggs to the onion/pepper/ham mixture and scramble on the griddle, being careful not to brown the eggs.
8. Add the cheese once the eggs are cooked and set aside to keep warm.
9. Heat the Don Pancho Whole Wheat Flour Tortilla 10” on the griddle and place them onto a cutting board.
10. Divide the shredded potatoes between the warmed tortillas, then top with the scrambled egg/pepper/cheese mixture.
11. Roll tightly and serve with a 2 oz ramekin of salsa. 

schiedadmin In Mashed Potatoes, Side Dishes

Carolina Pork Mashed Bowl

Carolina Pork Mashed Bowl

Yield: 12 each entrees

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.15126)
• 4 lbs Pulled pork
• 4 cups Grilled corn kernels, warmed
• 2 cups Bourbon caramelized red onions
• 2-3 cups Mustard BBQ sauce
• ¾ cup Green onions, sliced

Directions:

1. Place the Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes  in a steamer to heat, 18-20 minutes.
2. Place in a 1/3rd pan to keep warm.
3. Heat the pulled pork and toss with warmed mustard BBQ sauce, set aside to keep warm.
4. To serve in warmed bowl:
   • 6.5 oz of mashed potatoes on bottom of bowl.
   • Top with 6 oz mustard BBQ pulled pork,  1/2 oz bourbon caramelized red onions, 1/3rd cup grilled corn kernels.
   • Garnish with 1 Tbsp green onions.

schiedadmin In Mashed Potatoes, Side Dishes

Shallot-Herb Mashed Potatoes

Shallot-Herb Mashed Potatoes

Yield: 14 each 6 oz sides

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 8 oz Butter
• 1 cup Shallots, julienned
• ½ Tbsp Thyme leaves, roughly chopped
• ½ Tbsp Rosemary leaves, roughly chopped 
• Kosher salt as needed

Directions:

1. In a small saucepan, melt butter and add the julienned shallots.
2. Cook over medium heat until the shallots are softened, but before the butter starts to brown, 3-4 minutes.
3. Once softened, add the herbs and cook for one more minute.
4. Hold the shallot butter in a warm place for service.
5. Heat the Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes in a steamer or water batch until heated through, 18-20 minutes.
6. Place mashed potatoes into a 4″ 1/3rd pan and hold warm.
7. To serve, place 6 oz mashed potatoes into a warmed bowl and top with 1 oz of the shallot-herb butter.

schiedadmin In Mashed Potatoes, Side Dishes

Gourmet Baked Macaroni and Cheese

Gourmet Baked Macaroni and Cheese

Yield: 12 each 8 oz sides

Ingredients:

• 5 lbs Reser’s® Special Request™ Signature Macaroni & Cheese Steam Table
• (71117.14490)
• 4 Eggs, whisked
• 3 Tbsp Dijon mustard
• 1 cup Sharp Cheddar, shredded
• 1 cup White Cheddar, shredded
• 1 cup Kettle chips, crushed

Directions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together the Dijon mustard and eggs.
3. Fold in the Reser’s Special Request Signature Macaroni & Cheese and ½ cup each of white Cheddar and sharp Cheddar. 
4. Prepare a 2″ half pan with pan spray and fill with the macaroni base.
5. Top with the remaining shredded cheese and bake for 20-25 minutes or until golden brown and heated through.
6. Top with crushed Kettle chips and hold warm to serve.

schiedadmin In Cut Potatoes

Za’atar Roasted Red Potatoes

Za’atar Roasted Red Potatoes

Yield: 16 each 10 oz side servings

Ingredients:

• 10 lb Reser’s® Mega Diced Red Potatoes (71117.14479)
• 1 cup Olive oil
• ¾ cup Za’atar seasoning
• ¼ cup Kosher salt
• 2 Tbsp Black pepper, freshly cracked
• 3 each Lemons for zest
• 1 cup Italian parsley leaves, chiffonade

Directions:

1. Preheat oven to 400°F.
2. In a large bowl, coat the Reser’s Mega Diced Red Potatoes with olive oil.
3. Once coated with oil, season the potatoes with za’atar, kosher salt, and black pepper.
4. Divide between two prepared sheet pans and roast until golden brown, shaking and rotating pans every 8-10 minutes to ensure even browning, 20-25 minutes total.
5. Once roasted, place into a serving container to keep warm.
6. To serve, portion 10 oz of roasted potatoes into a dish and garnish with lemon zest and chiffonade of Italian parsley.

schiedadmin In Mashed Potatoes, Side Dishes

Irio (Kenyan Potato, Pea, and Corn Mash)

Irio (Kenyan Potato, Pea, and Corn Mash)

Yield: 12 each 7 oz side servings

Ingredients:

• 5 lb Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 1 ½ cups IQF Peas, thawed
• 1 cup IQF Yellow corn, thawed
• 1 cup Butter

Directions:

1. Heat the entire bag of Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes in a hot water bath or steamer until heated, 18-20 minutes.
2. Remove from heat and massage bag to ensure even heating.
3. Empty the mashed potatoes into a 400 1/3rd pan for service.
4. Mix the thawed peas and corn into the mashed potatoes and hold warm.
5. To serve, portion into a warmed dish and top with 1 Tbsp of butter.

schiedadmin In Other Products, Side Dishes

Harissa-Cheddar Potato Gratin

Harissa-Cheddar Potato Gratin

Yield: 12 each 7 oz side servings

Ingredients:

• 5 lb Reser’s® Scalloped Potatoes (71117.56001)
• 1½ Tbsp Harissa paste
• ¾ cup Sharp Cheddar, shredded
• ¾ cup White Cheddar, shredded

Directions:

1. Preheat oven to 375°F.
2. In a medium metal bowl, combine the Reser’s Scalloped Potatoes with the harissa paste.
3. Transfer to a prepared 200 ½ pan and cover with the shredded cheeses.
4. Bake for 25-35 minutes, until the cheese is golden brown.
5. Alternatively, divide 7 oz portions into individual gratin dishes and bake for 10-12 minutes. Serve as a side dish

schiedadmin In Mashed Potatoes, Side Dishes

Sharp Cheddar Potato Popovers with Red Chimichurri

Sharp Cheddar Potato Popovers with Red Chimichurri

Yield: 20 each appetizer servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 5 Eggs, whisked
• 1 tsp Garlic powder
• 3 cups Sharp Cheddar, shredded
• 1 cup AP flour
• 2 cups Parmesan cheese, grated (for rolling balls)
• 4 cups Red chimichurri

Directions:

1. In a medium size bowl, combine Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes with the eggs and garlic powder.
2. Fold in the shredded Cheddar and AP flour.
3. Cover and refrigerate for at least one hour prior to baking.
4. When ready to bake, heat an oven to 400°F.
5. Spray a standard muffin tin with pan spray and set aside.
6. Scoop out 1 1/2 oz scoops of the base with a disher and roll into balls. 
7. Roll each ball in Parmesan to cheese
8. Place into the muffin tin and push down slightly to flatten
9. Bake for 15-18 minutes until golden brown.
10. Let cool on a rack for 10 to minutes before removing.
11. To serve, place 3 each ½ oz ladles of red chimichurri around on a plate and top each with a popover.
12. Refrigerate the popovers and reheat in a 350°F oven for 4-5 minutes as needed.

schiedadmin In Other Products

Sweet Corn-Cotija Cakes with Chimichurri

Sweet Corn-Cotija Cakes with Chimichurri

Yield: 18 each appetizer servings

Ingredients:

• 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
• 6 Eggs, whisked
• ½ cup Greek yogurt
• ½ cup Cotija cheese, grated
• 1 cup AP flour
• 3 Tbsp Baking powder
• 1 ½ tsp Kosher salt
• Neutral oil for frying 
• 3 cups Chimichurri

Directions:

1. In a medium size bowl, whisk together the eggs, Greek yogurt and Cotija cheese and fold in Reser’s Sweet Corn with Butter.
2. In a small bowl, whisk together the AP flour, baking powder, and salt.
3. Mix the dry ingredients into the wet ingredients.
4. Let the batter sit for 30 minutes in the refrigerator to chill.
5. To cook, heat a griddle to 350°F and place a thin layer of oil to heat.
6. Cook 1 oz ladle of batter until golden brown on one side, flip and cook until golden brown.
7. To serve, place 5 small cakes on a warmed plate and serve with chimichurri.