In Mashed Potatoes, Side Dishes

Sweet Potato Soup with Country Ham

Sweet Potato Soup with Country Ham

Yield: 16 each 9 oz portions

Ingredients:

Sweet Potato Soup

  • 1 Yellow onion, diced
  • 1 Carrot, peeled and diced
  • ¼ cup Butter
  • 2 tsp Kosher salt
  • 2 quarts Chicken stock
  • 5 lbs bag Reser’s® Mashed Sweet Potatoes (71117.94504) 
  • 1 ½ tsp Hot sauce
  • 1 lb Country ham, seared in cast iron pan and diced small
  • 4 oz Peanuts, dry roasted and crushed

Roasted Peanut Crema 

  • ½ cup Peanuts, dry roasted
  • 1 ½ cups Sour cream

Directions:

  1. In an 8-quart stockpot, melt the butter.
  2. Add the onion, carrot, and Kosher salt and cook for 4-5 minutes until softened, but not browned.
  3. Add the chicken stock and Reser’s Mashed Sweet Potatoes. Whisk to combine.
  4. Cook over medium heat, stirring often, until the vegetables are softened.
  5. Season with hot sauce and purée with an immersion blender and keep warm.
  6. For the Roasted Peanut Crema, combine all ingredients in a high-powered blender and blend for 30-45 seconds until smooth.
  7. To serve, place 8 oz of soup in a large soup bowl, garnish with 1 oz diced ham, a drizzle of crema, and crushed peanuts.
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In Macaroni & Cheese, Side Dishes

Smokey Pimento Macaroni and Cheese

Smokey Pimento Macaroni and Cheese

Yield: 12 each 8 oz sides

Ingredients:

  • 5 lbs bag Reser’s® Deluxe Macaroni and Cheese (71117.14905) 
  • 6 oz Cream cheese, softened at room temperature
  • 1 cup Sharp Cheddar cheese, shredded
  • 1 ½ tsp Smoked paprika
  • 1 ¼ cup Pimentos, diced and drained

Directions:

  1. In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
  2. Open the bag into a 6-inch, 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
  3. Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
  4. To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.
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In Pasta & Macaroni Salad, Prepared Salads

Sesame Ginger Macaroni Salad

Sesame Ginger Macaroni Salad

Yield: 30 each 4 oz Side Portions

Ingredients:

  • 8 lbs carton Reser’s® Signature Macaroni Salad (71117.06039)
  • 2 Tbsp Sesame seeds, toasted
  • ¼ cup white pickled Ginger, finely chopped
  • ¼ cup pickled Ginger juice
  • 1 cup Green onions, thinly sliced, 2 Tbsp reserved for garnish
  • 2 Tbsp Black sesame seeds

Directions:

  1. In a large metal bowl, mix the Reser’s Signature Macaroni Salad, toasted sesame seeds, pickled ginger, ginger juice and sliced green onions.
  2. Portion and garnish with black sesame seeds and sliced green onions.
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In Side Dishes

Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

Yield: 18 each 5 oz Side Portions

Ingredients:

  • 5 lbs bag Reser’s® Scalloped Potatoes (71117.56001)
  • 2 Tbsp Butter
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Shallot, minced
  • 1 tsp Thyme, minced
  • 1 cup Smoked Cheddar, shredded
  • 1 cup White Cheddar, shredded

Directions:

  1. Heat smoker to 225°F.
  2. Heat butter in a small pan and sauté garlic and shallots until softened, but not browned.
  3. Add minced thyme and take the heat.
  4. In a metal bowl, mix Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
  5. Fill into a sprayed 2-inch half hotel pan.
  6. Top with shredded cheese and wrap with foil.
  7. Smoke for 1 hour.
  8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
  9. Keep warm until service.
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In Other Products

Honey Biscuits and Sausage-Bacon Gravy

Honey Biscuits and Sausage-Bacon Gravy

Yield: 10 entrée portions

Ingredients:

  • 20 each Biscuits, brushed with honey for the last 3 minutes of baking
  • 24 leaves Sage, fried for garnish
  • 2 oz. Butter, for frying sage

Sausage-Bacon Gravy

  • 4 lbs Reser’s® Country Gravy (71117.14453)
  • 1 Tbsp Butter
  • 1 lb Pork breakfast sausage, ground
  • ½ cup Bacon, cooked and chopped
  • 1 cup Yellow onion, diced
  • 1/8th tsp Cayenne pepper

Directions:

  1. Bake biscuits according to recipe, brush with honey the last 2-3 minutes of baking.
  2. Cool on a baking rack.
  3. For Sausage-Bacon Gravy, lightly brown the pork sausage in butter until cooked through, breaking up to crumble.
  4. Add the onion and bacon and cook until the onion is softened.
  5. Add the Reser’s Country Gravy and cayenne pepper and cook for 10-15 minutes, stirring often.
  6. Check seasoning when done and keep warm for service.
  7. For plating:
    • 2 Honey-glazed biscuits
    • 2 each 3 oz ladles of Sausage-Bacon Gravy
    • 2 each Sage leaves, fried in brown butter
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes

Yukon Gold Potato Pancakes

Yield: Yield: 40 each 2 oz cakes

Ingredients:

Directions:

  1. Heat griddle to 350°F.
  2. Combine Reser’s All Natural Yukon Gold Mashed Potatoes and all other ingredients in a large bowl and mix with gloved hands to combine.  
  3. Scoop with a 2 oz (#16 disher) and shape into a pancake with hands.
  4. Dredge lightly in flour and cook on griddle until golden with canola oil.  
  5. Flip and fry the other side.
  6. Serve with fresh berries and warm maple syrup.
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In Mashed Potatoes, Side Dishes

White Cheddar Potato Soup

White Cheddar Potato Soup

Yield: 16 each 8 oz servings

Ingredients:

Directions:

  1. Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.  
  2. Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
  3. Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
  4. Check seasoning for salt, add more if necessary.
  5. Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.
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In Cut Potatoes

Southern-Style Poutine

Southern-Style Poutine

Yield: 20 each 8 oz. servings

Ingredients:

Directions:

  1. Heat Reser’s Savory Gravy to 165°F and hold warm on a steamtable.
  2. Fry Reser’s Diced Russet Potatoes at 350°F until golden brown, 3-4 minutes.
  3. Portion 8 oz. of fried potatoes onto a heat-safe gratin or rarebit dish.
  4. Top with 3 oz. of savory gravy.
  5. Top with 2 oz. White Cheddar cheese curds and melt in oven or broiler.
  6. Garnish with chopped Italian parsley.
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In Cole Slaw, Prepared Salads

Bahn Mi Coleslaw

Bahn Mi Coleslaw

Yield: 32 side salad servings

Ingredients:

Bahn Mi Slaw

  • 7 lbs Reser’s® Shredded Coleslaw (71117.15363) 
  • 3 cups Pickled Carrots
  • 2 each English cucumber, half peeled, seeded, and thinly sliced
  • 3 each Jalapeño peppers, thinly sliced
  • 1 cup Cilantro, leaves only, divided in half
  • 1 cup Cashews, toasted and salted, roughly chopped and divided in half

Pickled Carrots

  • 3 cups Carrots, julienned
  • 2 cups Water, hot
  • 2 Tbsp Kosher salt
  • ½ cup Sugar
  • ½ cup unseasoned Rice wine vinegar

Directions:

  1. For Pickled Carrots, dissolve kosher salt and sugar in hot water and add rice vinegar.
  2. Pour the brine over the julienned carrots in a 2-quart container and let pickle at room temperature for at least 1 hour or refrigerate overnight.
  3. For Bahn Mi Slaw, mix Reser’s Shredded Coleslaw with the ingredients in a large metal bowl, saving half of the cilantro leaves and peanuts for garnish.
  4. Drain and mix pickled carrots into coleslaw base.
  5. Divide into portions and garnish with cilantro leaf and toasted cashews.
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In Prepared Salads, Protein Salad

Honey Almond Chicken Salad Crostini

Honey Almond Chicken Salad Crostini

Yield: 18 each appetizer servings

Ingredients:

  • 5 lbs Reser’s® Simply Chicken Salad (71117.11357) 
  • ½ cup Honey
  • 1/3 cup Dijon mustard
  • 1 cup Almonds, sliced and toasted, divided in half
  • 2 Tbsp Tarragon, chopped
  • 2 Tbsp Italian parsley, chopped
  • Italian parsley, chopped for garnish
  • Crostini for serving, 7 per order

Directions:

  1. In a large metal bowl, combine the honey and Dijon mustard.
  2. Fold in the Reser’s Simply Chicken Salad, almonds, and herbs to combine.
  3. Scoop 5 oz chicken salad onto a plate, top with toasted almonds and parsley, and serve with crostini.
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