In Other Products

Creamed Corn Pudding

Creamed Corn Pudding

Yield: 12 each 5 oz side serving (200 1/2 pan, greased)

Ingredients:

Directions:

  1. Heat oven to 400°F.
  2. Spray 200 ½ pan with pan spray or grease with softened butter and set aside.
  3. In a medium bowl, whisk together the sugar, cornstarch, and kosher salt.
  4. In another medium bowl, whisk together the eggs and whole milk until smooth.
  5. Whisk the dry ingredients into the egg/milk mixture until smooth.
  6. Fold in the opened bag of Reser’s Sweet Corn in Butter.
  7. Fill the prepared 200 ½ pan.
  8. Bake for 40-50 minutes uncovered, until golden brown, and a toothpick comes clean.
  9. Serve warm.
  10. The recipe can also be divided into prepared ramekins and baked for less time.
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In Other Products

Calabrian Pepper-Basil Creamed Corn

Calabrian Pepper-Basil Creamed Corn

Yield: 12 each 6 oz side serving

Ingredients:

  • 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
  • 1 cup Half and half (or ½ cup whole milk and ½ cup heavy cream)
  • 2 Tbsp Parmesan, grated
  • 1 Tbsp Calabrian chili peppers, finely diced
  • 10 each Basil leaves, cut in a chiffonade
  • 10 each Calabrian chili peppers for garnish

Directions:

  1. Open the bag of Reser’s Sweet Corn in Butter, and place into a 4-quart saucepan, along with the half and half, grated Parmesan, and Calabrian chiles.
  2. Heated slowly over medium heat until warmed though, stirring often to keep from scorching, 6-8 minutes.
  3. Once warmed through, stir in the basil chiffonade and keep warm.
  4. Portion 6 oz into a warmed bowl or ramekin to serve and garnish with a whole Calabrian chili.
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In Other Products

BBQ Cheddar Potato Gratin

BBQ Cheddar Potato Gratin

Yield: 12 each 7 oz side servings (200 ½ hotel pan)

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 2 Tbsp tomato-based BBQ sauce
  • 2 tsp BBQ spices
  • 1 cup Sharp Cheddar cheese, shredded
  • BBQ sauce to serve

Directions:

  1. Preheat oven to 375°F.
  2. Open the Reser’s Scalloped Potatoes, and place into a medium sized bowl.
  3. Stir in the BBQ sauce and BBQ spice.
  4. Fill a prepared 200 ½ pan with the BBQ potato mixture and top evenly with cheese.
  5. Bake for 30-40 minutes uncovered until heated through and cheese topping has browned.
  6. Keep warm to serve.
  7. Garnish with BBQ sauce to serve.
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In Prepared Salads, Protein Salad

Korean-Style Chicken Salad

Korean-Style Chicken Salad

Yield: 15 each entree servings

Ingredients:

  • 5 lbs Reser’s Simply Chicken Salad (71117.11357)
  • 1 Tbsp Toasted sesame oil
  • 2 tsp Soy sauce
  • 1 cup Yellow bell pepper, julienned
  • 1 cup Red bell pepper, julienned
  • 1 each English cucumber, seeded and cut thinly on bias
  • 1 cup Red onion, julienned
  • Butter lettuce leaves for serving 
  • Pickled, sliced cucumbers for garnish
  • Gala apples, julienned for garnish

Directions:

  1. In a large bowl, add the sesame oil and soy sauce to Reser’s Simply Chicken Salad, and mix to combine.
  2. Add the bell peppers, cucumber, red onion and fold to combine.
  3. Refrigerate at least one hour prior to serving.
  4. For service, portion 6 oz of the Korean-Style Chicken Salad into a bowl, top with julienne apples.
  5. Serve with butter lettuce leaves and pickled, sliced cucumbers.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Chili Sesame Cucumber Salad

Chili Sesame Cucumber Salad

Yield: 16 each salad servings

Ingredients:

  • 8 lbs Reser’s Cucumber & Onion Vegetable Salad (71117.14283)
  • 2 tsp Gochugaru (Korean chile flakes)
  • 1 Tbsp Ginger, peeled and grated on microplane
  • ¾ cup Green onions, thinly sliced
  • Toasted sesame seeds, as needed for garnish

Directions:

  1. In a colander set over a large bowl, drain the juice from Reser’s Cucumber & Onion Vegetable Salad.
  2. Set cucumber mixture aside.
  3. In the liquid bowl, whisk in the gochugaru, ginger, and green onions.
  4. Fold in the strained cucumber mixture and refrigerate for two hours prior to serving.
  5. Portion the salad into a bowl using a slotted spoon and garnish with toasted sesame seeds.
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In Potato Salad, Prepared Salads

The Hive Potato Salad

The Hive Potato Salad

Yield: 25 each 6 oz side serving

Ingredients:

  • 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
  • 3 cups Roasted sweet potatoes, diced and cooled
  • 2 cups Roasted red onion, diced and cooled
  • 3 Tbsp Chives, sliced
  • Hot honey

Directions:

  1. In a large bowl, fold the roasted sweet potatoes, roasted red onion, and chives into Reser’s Diced Redskin Potato Salad.
  2. Refrigerate overnight prior to serving to allow flavors to blend.
  3. Portion 6 oz of the potato salad into a bowl, along with a small ramekin of hot honey.
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In Cole Slaw, Prepared Salads

Jicama-Citrus Slaw with Grilled Hot Honey Chicken

Jicama-Citrus Slaw with Grilled Hot Honey Chicken

20 each entree servings

Ingredients:

  • 7 lbs Reser’s Shredded Cole Slaw (71117.15126)
  • 2 cups Jicama, peeled and julienned
  • 3 each Oranges, zested and cut into supremes
  • 1 cup Red onion, julienned
  • 9 lbs Chicken thighs, trimmed and marinated in soy sauce marinade of choice overnight
  • ¼ cup Avocado or canola oil 
  • Hot honey to drizzle over chicken 
  • Green onions, thinly sliced for garnish

Directions:

  1. Marinate the chicken thighs in soy-brown sugar marinade overnight.
  2. Two hours prior to serving, mix the Reser’s Shredded Cole Slaw with the jicama, orange zest, orange segments, and red onion. 
  3. Refrigerate the slaw until ready to serve.
  4. Drain the marinade from the chicken and heat a grill.
  5. Lightly cover the marinated chicken with oil before grilling.
  6. Grill the chicken and set aside to keep warm.
  7. To serve, place 6 oz of jicama slaw into a bowl.
  8. Top with 5 oz sliced chicken thigh, drizzle hot honey over sliced chicken.
  9. Garnish with sliced green onions.
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In Beans, Side Dishes

Hot Honey BBQ Beans

Hot Honey BBQ Beans

28 each side 5 oz servings

Ingredients:

Directions:

  1. In an 8-quart pot, sauté the onions in oil until golden brown.
  2. Add the Dijon mustard and kosher salt to the onions and stir to combine.
  3. Add Reser’s American Harvest BBQ Beans Medley to the pot and heat through, stirring to keep from scorching.
  4. Keep warm until ready to serve.
  5. To serve, portion the beans into cups and drizzle with hot honey.
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In Cole Slaw, Prepared Salads

Sour Cream and Onion Slaw

Sour Cream and Onion Slaw

24 each side salad servings

Ingredients:

  • 7 lbs Reser’s® Chopped Cole Slaw (71117.115125)
  • 1 cup Sour cream
  • 2 tsp Onion powder
  • 2 tsp Granulated garlic
  • 3 Tbsp Minced dried onion
  • ½ cup Chives, minced, half reserved for garnish
  • Crispy onions for garnish

Directions:

  1. In a large bowl, whisk together the sour cream, dry spices, and ¼ cup chives.
  2. Fold in the Reser’s Chopped Cole Slaw and mix to combine.
  3. Place into a serving container and refrigerate for 2 hours prior to serving.
  4. Portion into cups and garnish with remaining chives and crispy onion
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes with Spiced Maple Syrup

Yukon Gold Potato Pancakes with Spiced Maple Syrup

15 each breakfast servings

Ingredients:

Spiced Maple Syrup

  • 1 ½ cups Maple syrup
  • 1 tsp Kosher salt
  • 1 tsp Ancho chile powder
  • ½ tsp Paprika
  • ½ tsp Cinnamon, ground

Directions:

  1. In a large bowl, whisk together the eggs and rice flour to create a paste.
  2. Whisk in the Reser’s Yukon Gold Mashed Potatoes.
  3. Refrigerate the potato pancake batter for an hour before cooking.
  4. For the Spiced Maple Syrup, whisk maple syrup, salt, and spices together in a pan and heat to simmer.
  5. Remove from heat and keep warm.
  6. Heat a griddle to 350°F.
  7. Heat oil on griddle and scoop a 2 oz disher of the potato pancake batter, flattened out slightly to cook evenly. 
  8. Grill for 2-3 minutes per side until golden brown and cooked through.
  9. Serve 3 pancakes per order with caramelized pears and a side of spiced maple syrup.
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