In Other Products

Smoky Ham and Gouda Potato Gratin

Smoky Ham and Gouda Potato Gratin

Yield: 13 each 7 oz servings (one 2-inch ½ pan)

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.14571)
  • 2 cup Ham, cut into ½-inch dice
  • 1 tsp Thyme leaves, finely minced
  • 2 cups Smoked Gouda cheese, shredded and divided in half

Directions:

  1. Preheat oven to 375°F.
  2. Prepare one 2” ½ hotel pan with pan spray.
  3. Empty the entire bag of Reser’s Scalloped Potatoes into a medium bowl.
  4. Fold the ham, thyme, and 1 cup of the shredded smoked Gouda into the potatoes.
  5. Scoop the ham and potato mixture into the pan and press into an even layer.
  6. Top with the remaining cup of smoked Gouda.
  7. Bake uncovered for 30-40 minutes until the cheese is golden brown and warmed through.
  8. Keep warm and serve. Tray pairing with soft scrambled eggs or vegetable frittata.
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In Other Products

Roasted Garlic Cauliflower Risotto

Roasted Garlic Cauliflower Risotto

Yield: 12 each 8 oz side serving

Ingredients:

  • 4 lbs Reser’s® Cheesy Garlic Cauliflower Rice (71117.00744)
  • 40 Roasted garlic cloves in olive oil
  • Parmesan frico (shredded Parmesan cooked in oven on parchment until crispy)

Directions:

  1. In a large sauté pan, heat the olive oil until it shimmers.
  2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
  3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
  4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
  5. Add the halved tomatoes and continue to warm through.
  6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
  7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.
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In Other Products

Summer Succotash

Corn, tomato, green bean succotash

Summer Succotash

Yield: 14 each 6 oz side serving

Corn, tomato, green bean succotash

Ingredients:

  • 1/3rd cup Extra virgin olive oil
  • 4 each Garlic cloves, minced
  • 1 cup Yellow onion, small dice
  • 1 tsp Kosher salt
  • 1 cup Red bell pepper, small dice
  • 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
  • 1 cup Green beans, cut into 1-inch chunks, blanched and shocked
  • 2 cups Cherry or Pear tomatoes, halved
  • 2 Tbsp Italian parsley leaves, minced
  • Italian parsley leaves, chiffonade for garnish

Directions:

  1. In a large sauté pan, heat the olive oil until it shimmers.
  2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
  3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
  4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
  5. Add the halved tomatoes and continue to warm through.
  6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
  7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.
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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 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 Cut Potatoes

Russet Potato Hash with Spicy Bacon Maple Glaze

Russet Potato Hash with Spicy Bacon Maple Glaze

16 each entree servings

Ingredients:

Spicy Bacon Maple Glaze

  • ½ cup Bacon, cooked and roughly chopped
  • 1 ½ cups Maple syrup
  • ¼ tsp Paprika
  • ¼ tsp Cayenne pepper
  • 2 Tbsp Dijon

Hash Base

  • 10 lbs Reser’s® ⅝-inch Diced Potatoes (71117.14430)
  • 4 cups Yellow onions, diced, sauteed, and cooled 
  • 4 cups Red bell pepper, diced, sauteed, and cooled
  • 4 cups Heavy cream
  • ½ cup Seasoning salt
  • 2 Tbsp Paprika
  • 32 each Eggs, cooked sunny side up
  • Chives, minced for garnish

Directions:

  1. For the Hash Bash, mix the Reser’s ⅝-inch Diced Potatoes, sauteed onions, sauteed peppers, heavy cream and seasonings in a large bowl.
  2. Refrigerate and allow to sit at least 8 hours or overnight in a covered Lexan container. 
  3. For the Spicy Bacon Maple Glaze, heat cooked bacon to render fat, add maple syrup, spices, and Dijon and bring to a simmer.
  4. Remove from heat and allow it to steep for 10 minutes.
  5. Blend the bacon maple glaze until roughly chopped and keep warm to serve.
  6. To finish the Hash Base, portion 1 ½ cups of the potato/pepper mixture onto an oiled 350°F griddle.
  7. Grill until golden brown on both sides, 4-5 minutes each.
  8. Mound the hash onto a warmed plate, top with 2 fried eggs, chopped chives and a 1 oz. drizzle of the spicy bacon maple glaze.
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