schiedadmin In Cut Potatoes

Tex Mex Breakfast Skillet

Tex Mex Breakfast Skillet

Yield: 16 each breakfast entrée servings

Ingredients:

• 10 lbs Reser’s Diced ¾-Inch Red Potatoes (71117.14563)
• 8 cups White Queso Dip (77171.14507), heated
• 1 cup Queso fresco, crumbled
• 2 cups Crispy onions
• 16 each Eggs, sunny side up
• 5-6 Pickled jalapeños, sliced
• Kosher salt

Directions:

1. Preheat fryer to 375℉.
2. Per order:
   • Place 10 oz Reser’s Diced Red Potatoes into the fryer and fry for 2-3 minutes, or until golden brown.
   • Shake and drain excess oil and toss in a small metal bowl, seasoning with kosher salt.
   • Place the crispy potatoes in a large, warmed bowl, and top with the following:
     • ½ cup White queso sauce
     • 1 Tbsp Queso Fresco
     • 2 Tbsp Crispy onions
     • 1 each Egg, sunny side up
     • 3-4 Pickled jalapeño slices to garnish

schiedadmin In Protein Salad

Dill Pickle Tuna Salad Sandwich

Dill Pickle Tuna Salad Sandwich

Yield: 14 each Baguette sandwiches

Ingredients:

• 5 lbs Reser’s Tuna Salad (71117.11353)
• 1 Tbsp Tarragon leaves fresh, minced
• 2 Tbsp Dijon mustard
• 2 cups Dill pickles, finely diced, divided in half
• 3 Tbsp Panko breadcrumbs 
• 14 each 6” Baguettes
• 28 each Butter lettuce leaves
• 56 each Dill pickles, thinly sliced
• Kettle potato chips (side)

Directions:

1. In a medium size bowl, combine Reser’s Tuna Salad with the fresh tarragon, Dijon, 1 cup of the diced dill pickles, and panko breadcrumbs.
2. Wrap and refrigerate for at least 4 hours before serving.
3. Per order:
   • Cut baguette almost through the half and fold open.
   • Layer 4 slices of dill pickles on the bottom of bread and top with 6 oz Tarragon tuna salad.
   • Top the tuna salad with 1 Tbsp diced dill pickles.
   • Garnish plate with butter lettuce leaves and kettle chips.

schiedadmin In Protein Salad

Hot Honey Chicken Salad Sliders

Hot Honey Chicken Salad Sliders

Yield: 15 appetizer servings (3 sliders each)

Ingredients:

• 5 lbs Reser’s Simply Chicken Salad (71117.11357)
• 3 Tbsp Buffalo hot sauce
• 1 tsp Cayenne pepper powder
• ½ cup Celery, diced
• 1 cup Carrots, peeled and diced
• ¼ cup Green onions, thinly sliced
• 45 each Pretzel slider buns, halved
• 45 each Butter lettuce leaves
• Hot honey for drizzling

Directions:

1. In a medium size bowl, mix Reser’s Simply Chicken Salad with the Buffalo sauce, cayenne, celery, carrots, and green onions to combine.
2. Refrigerate chicken salad for 2 hours prior to serving.
3. Per order:
   1. Place 3 bottom halves of pretzel buns on a plate.
   2. Place one butter lettuce leaf atop the bottom bun.
   3. Top the lettuce with a 2 oz. scoop of the buffalo chicken salad.
   4. Drizzle with chicken salad with hot honey, top with top pretzel bun and serve.

schiedadmin In Mashed Potatoes

Breakfast Pierogi

Breakfast Pierogi

Yield: 24 each breakfast entrée servings

Ingredients:

• 2 lbs Reser’s White Cheddar Mashed Potatoes (71117.14388)
• 3 cups Sharp Cheddar cheese, grated
• 8 each Eggs, whisked and cooked to soft scramble with butter
• Pierogi dough
• 3 lbs Bacon, cut into lardons and cooked in the oven until golden brown
• 2 lbs Butter, unsalted
• 1 cup Chives, cut into ⅛-inch slices

Directions:

1. To make the pierogi filling, mix together the Reser’s White Cheddar Mashed Potatoes, sharp Cheddar, and scrambled eggs. Set aside.
2. Flour a table and roll out the pierogi dough to ⅛-inch thick. Cut out rounds with a 2-inch cutter and set aside.
3. Brush the edges of the dough with a little water and one scoop with a #100 disher (4 oz) of the potato/egg/cheese filling inside and crimp the edges with fingers.
4. Finish each edge with the tines of a fork to make sure they are sealed.
5. When the pierogis are all filled, they can be covered and refrigerated or frozen.
6. Per order, boil 5-6 pierogis in salted, boiling water until they float (will take longer if cooking from frozen).
7. To finish:
   • Brown 2 Tbsp of butter in a sauté pan..
   • Add the boiled and drained pierogis to the brown butter and cook until crisped slightly.
   • Place pierogis onto a warmed plate, top with brown butter, 1 oz bacon lardons and chives to garnish.

schiedadmin In Pasta & Macaroni Salad

Calabrian Pasta Salad

Calabrian Pasta Salad

Yield: 15 each 6 oz side servings

Ingredients:

• 5 lbs Reser’s Roma Feta Pasta Salad (71117.14251)
• 2 Tbsp Calabrian chili peppers, finely diced
• 10 each Basil leaves, chiffonaded
• 4 oz Baby kale or arugula
• Shaved Parmesan, from block

Directions:

1. In a medium bowl, combine Resers’s Roma Feta Pasta Salad with the Calabrian chiles, basil, and greens.
2. Cover and refrigerate for at least 4 hours to allow the flavors to meld and greens to soften.
3. To serve, place 6 oz of the salad base into a serving dish and garnish with freshly shaved Parmesan cheese.
4. Serve immediately.

schiedadmin In Potato Salad

Veracruz Potato Salad

Veracruz Potato Salad

Yield: 20 each 6 oz side servings

Ingredients:

• 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
• 1 ½ cups Salsa macha
• 1 ½ cups Pepitas (unsalted), toasted

Directions:

1. Place 6 oz of Reser’s Diced Redskin Potato Salad into a serving bowl.
2. Top with 1 Tbsp salsa macha and 1 Tbsp toasted pepitas.
3. Serve immediately.

schiedadmin In Cut Potatoes, Dressing, Gravy, Sauces & Spices

Korean Style Breakfast Poutine

Korean Style Breakfast Poutine

Yield: 16 each breakfast entrée servings

Ingredients:

• 10 lbs Reser’s® Diced 5/8” Potatoes (71117.14430)
• 1 cup Gochugaru salt (1/4 cup Korean chili powder and ¾ cup kosher salt)
• 6 lbs Reser’s® Savory Gravy (71117.14467)
• ¾ cup Kimchi, chopped 
• 2 tsp Gochujang paste
• 2 lbs White Cheddar cheese curds, broken into ½-inch pieces
• 16 Eggs, cooked sunny side up
• 1 cup Green onions, thinly sliced

Directions:

1. Heat fryer to 375°F.
2. In a 6-quart saucepan, heat the Reser’s Savory Gravy with the kimchi and gochujang until heated through, place in warmer until ready to serve.
3. To serve:
   • Fry 10 oz of Reser’s Diced Potatoes until golden brown.
   • Season and toss potatoes with Gochugaru salt, place into a small cast iron skillet.
   • Top the potatoes with a 6 oz ladle of kimchi gravy, then 2 oz cheese curds.
   • Bake for 5-6 minutes until cheese is melted.
   • Top with sliced green onions, serve immediately.

schiedadmin In Dressing, Gravy, Sauces & Spices

Texas Style Biscuits and Gravy

Texas Style Biscuits and Gravy

Yield: 12 each breakfast entrée servings

Ingredients:

• 24 each Cornmeal biscuits, 2×2-inch squares
• 4 lbs Reser’s® Country Gravy (71117.14453)
• 2 Tbsp Vegetable oil
• 2 lb. Red chorizo, bulk
• 1 cup Yellow onion, diced
• ¼ cup AP flour
• 1 cup Vegetable stock or water
• Italian parsley, chopped

Directions:

1. Bake cornmeal biscuits and set aside to cool.
2. In a 6-quart saucepan, heat oil over medium
3. Add chorizo and cook until browned and fat is rendered.
4. Add diced onion and cook 2-3 minutes to soften.
5. Add AP flour and cook stirring frequently to make roux.
6. Add Reser’s Country Gravy and water or stock and whisk to combine
7. Bring to medium heat and cook for 10-15 minutes to thicken and cook out flour.
8. To serve:
   • On a warm plate, place 2 biscuits leaning onto each other.
   • Top with 6 oz. ladle of chorizo gravy.
   • Garnish with parsley and serve immediately.

schiedadmin In Fruit

Ono Kine Pineapple Chicken

Ono Kine Pineapple Chicken

Yield: 15 each entrée servings

Ingredients:

• 8 lbs Reser’s® Pineapple Chunks (79453.75428)
• 45 each Chicken legs
• 1 ½ cups Pineapple liquid, reserved from tub
• 1 ½ cups Soy sauce
• 1 cup Brown sugar
• ½ cup Apple cider vinegar
• 3 Tbsp Toasted sesame oil
• 1 Tbsp Ginger, freshly grated
• ½ cup Ketchup 
• 2 Tbsp Toasted sesame seeds
• Avocado or Vegetable oil for brushing chicken and pineapple to grill
• 10-inch Wooden skewers, soaked in water for 30 minutes to prevent burning

Directions:

1. Drain 105 each Reser’s Pineapple Chunks in a colander over a bowl, cover and refrigerate.
2. In a large metal bowl, whisk together the pineapple liquid, soy sauce, brown sugar, sesame oil, ginger, and ketchup.
3. Reserve 1 ½ cups of the marinade and whisk in the toasted sesame seeds, label and refrigerate for plating.
4. Cover the chicken legs in the remaining marinade, turning to coat.
5. Let chicken marinate for 12-24 hours.
6. Before cooking, drain the chicken in a colander and pat dry.
7. Per order, brush 3 chicken legs with oil and grill until golden brown all over and internal temperature near the bone is 185°F.
8. Once the chicken is done, set aside to rest in a warm place, tented with foil.
9. Per order fill a skewer with 7 pineapple chunks, brush with oil and grill on all sides. Keep warm after grilling.
10. Place the 3 grilled chicken legs onto a warm serving plate drizzled with the reserved sesame marinade and grilled pineapple chunks.

schiedadmin In Cole Slaw, Fruit

Grilled Pineapple-Serrano Slaw

Grilled Pineapple-Serrano Slaw

Yield: 10 each entrée Quesadillas

Ingredients:

• 8 lbs Reser’s® Pineapple Chunks (79453.75428)
• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• ¼ cup Avocado or vegetable oil for grilling the pineapple
• ¼ cup Serrano peppers, seeded and minced
• 1/3rd cup Cilantro, minced

Directions:

1. Remove 4 cups of Reser’s Pineapple Chunks from the tub and set aside to drain.
2. Skewer the pineapple chunks, brush with oil and grill on each side.
3. Set grilled skewers aside to cool.
4. Place the Reser’s Regular Cole Slaw into a large bowl and mix in the Serrano peppers and cilantro.
5. Roughly chop the grilled pineapple chunks and add to the cole slaw mixture.
6. Portion and serve.