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 Fruit

Pacific Rim Smoothie Bowl

Pacific Rim Smoothie Bowl

Yield: 1 Bowl

Ingredients:

Directions:

  1. Place almond milk, almond butter, and 1/4 cup each of Reser’s Purely Hand Cut Pineapple Chunks, Reser’s Purely Hand Cut Papaya Chunks, dragon fruit and ice into a blender. Blend mixture until creamy.
  2. Pour mixture in bowl and garnish with remaining fruit and sliced almonds.
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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 Macaroni & Cheese, Side Dishes

Frito Pie Macaroni and Cheese

Frito Pie Macaroni and Cheese

Yield: 12 each 9 oz sides

Ingredients:

  • 5 lb tub Reser’s® Steam Table Signature Macaroni and Cheese (71117.14490)
  • 2 Tbsp Avocado oil
  • 2 lbs 85-15 Ground beef
  • 2 tsp Kosher salt
  • 1 cup Yellow onion, diced
  • 2 Tbsp Taco seasoning
  • 28 oz can Tomatoes, diced with juice
  • 2 cups Kidney beans, drained and rinsed
  • 1 cup Jalapeño, seeded and finely diced
  • 6 cups Sharp Cheddar, shredded

Directions:

  1. In an 8-quart saucepan, heat the oil over medium-high heat.
  2. Add the ground beef and kosher salt and cook until cooked through, stirring frequently and breaking beef into crumbles with a wooden spoon.
  3. Add the diced onion and taco seasoning to the cooked beef and cook until lightly browned.
  4. Add the canned tomatoes and kidney beans and cook for 15- 20 minutes, covered, over medium-low heat, stirring often.
  5. Heat the Reser’s Signature Steam Table Macaroni and Cheese in a steamer until warmed through, 18-20 minutes.
  6. When heated, empty the mac and cheese bag into the pot with the beef mixture.
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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

Mustard Potato Salad Salmon Bowl

Mustard Potato Salad Salmon Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
  • 25 each 6 oz Salmon fillets, skin on
  • Avocado oil
  • Kosher salt and black pepper
  • 125 each, Grilled Asparagus stalks

Whole Grain Mustard-Agave Glaze

  • 1 cup Agave syrup, light
  • ½ cup Whole grain mustard
  • ¾ cup Dijon mustard
  • ½ cup Rice vinegar, unseasoned
  • ¼ cup Brown sugar
  • 2 Tbsp Shallot, peeled and minced
  • 2 tsp Kosher salt

Directions:

  1. Whisk together all the ingredients for the Whole Grain Mustard-Agave Glaze in a bowl. Cover and refrigerate overnight prior to serving.
  2. Heat a griddle to 375°F.
  3. Season the salmon with kosher salt and black pepper on both sides.
  4. Heat oil on griddle and cook salmon until golden brown on both sides, pulling off when medium rare.
  5. In a large bowl, place 5 oz. Reser’s Mustard Potato Salad, top with seared salmon fillet, 5 grilled asparagus stalks, 2 Tbsp Whole Grain Mustard-Agave Glaze on salmon and around plate.
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In Dips & Spreads

Baked Oysters Gratin

Baked Oysters Gratin

Yield: 6 servings

Ingredients:

Directions:

  1. Shuck 12 oysters; be sure to clean out any shell pieces from the oysters.
  2. Whisk 4 egg whites until they form stiff peaks.
  3. Fold egg whites into Reser’s Artichoke Jalapeño Dip
  4. Place oysters on a sheet pan and put pan under a broiler for 3 minutes or until lightly browned. Serve immediately 2 to a plate.
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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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