In Macaroni & Cheese, Side Dishes

Biergarten Macaroni and Cheese

Biergarten Macaroni and Cheese

Yield: 12 each 10 oz entrée servings

Ingredients:

  • 5 lbs Reser’s® Steamtable Macaroni & Cheese (71117.14406)
  • 2 each 12 oz cans Pilsner beer
  • 3 lbs Kielbasa sausage, thinly sliced
  • 1/2 cup Stoneground mustard
  • 2 cups Pretzel chips, coarsely chopped in food processor

Directions:

  1. Heat Reser’s Steamtable Macaroni & Cheese in a steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add stoneground mustard, stir to combine.
  3. Cover the Kielbasa slices with Pilsner and turn to medium-high.
  4. Once the Kielbasa is heated through, strain and discard the beer.
  5. Keep the Kielbasa warm.
  6. Portion 6 oz of the mac and cheese into a serving container and top with pretzel crumbs and Kielbasa slices.
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In Macaroni & Cheese, Side Dishes

Truffle-Brie Macaroni and Cheese

Truffle-Brie Macaroni and Cheese

Yield: 12 each 10 oz entrée servings

Ingredients:

Directions:

  1. Heat Reser’s White Cheddar Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add truffle oil, stir to combine.
  3. In a large sauté pan, heat avocado oil over medium heat.
  4. Add sliced leeks and kosher salt and cook without browning until softened and place in 6th pan to keep warm.
  5. Portion 8 oz of the mac and cheese into serving container and top with melted leeks, 2 slices of Brie, and chopped chive
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In Macaroni & Cheese, Side Dishes

Caprese Macaroni and Cheese

Caprese Macaroni and Cheese

Yield: 12 each 10 oz entrée servings

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 14 oz can diced Tomatoes in juice
  • 1 lb whole milk Mozzarella, diced into 1/2-inch pieces
  • 12 Cherry tomatoes, quartered
  • 20 Basil leaves, fried and drained on paper towels
  • Balsamic glaze

Directions:

  1. Heat Reser’s White Cheddar Macaroni and Cheese in a steamer for 20 minutes or until heated through.
  2. Add to steam table pan and add diced tomatoes and Mozzarella, stir to combine.
  3. Portion 8 oz of the mac and cheese into a serving container and top with fried basil, quartered cherry tomatoes, and balsamic glaze drizzle.
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In Macaroni & Cheese, Side Dishes

Fire Pit Macaroni and Cheese

Fire Pit Macaroni and Cheese

Yield: 24 side servings

Ingredients:

  • 5 lbs Reser’s® Original Macaroni and Cheese (71117.03250)
  • 1 lb Applewood bacon, cooked and diced
  • 2 Tbsp Smoked paprika
  • 1 cup Smoked Gouda cheese, shredded and divided
  • 1 cup Cheddar cheese, shredded and divided

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Original Macaroni and Cheese, bacon, paprika and half of the Gouda and Cheddar cheeses.
  3. Place mixture in a prepared baking pan. Top with remaining cheese.
  4. Bake for 20-25 minutes or until hot throughout and brown on top. Cut into portions and serve.
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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 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 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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In Macaroni & Cheese, Side Dishes

G.O.A.T. Macaroni and Cheese

G.O.A.T. Macaroni and Cheese

Yield: 12 each 10 entrée servings

Ingredients:

Directions:

  1. Heat Reser’s Steamtable Macaroni and Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add diced cream cheese and diced jalapeños and stir to combine.
  3. Portion 8 oz of the mac and cheese into a serving container and top with crumbled Goat cheese, bacon, and jalapeño slices.
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In Desserts

Chocolate Icebox Pie

Chocolate Icebox Pie

Yield: 1 each 12-inch removable bottom tart pan or 10 pieces

Ingredients:

Filling

Crust

  • 3 1/2 cups Oreo® cookie crumbs (ground in food processor)
  • 1/2 cup Sugar
  • 3/4 cup Butter, melted

Garnish

  • Whipped Cream, soft peak (remaining from filling)
  • 1 cup Oreo® cookie crumbs

Directions:

  1. Heat the oven to 325°F.
  2. Chill the bowl of the mixer and whisk attachment in the refrigerator.
  3. In a clean bowl, mix the cookie crumbs, sugar, and butter until well combined.
  4. Press the crust base into the tart pan, making it about ½-inch thick on the bottom and sides.
  5. Bake for 12-14 minutes and allow to cool completely at room temperature.
  6. Meanwhile, place the Reser’s Chocolate Pudding into a bowl and fold the whipped cream into it, taking care to not deflate the whipped cream.
  7. When the crust is cooled, place the filling inside and smooth the top with a spatula.
  8. Place plastic film directly onto the surface, place on a half-sheet pan, and put the pie into the freezer.
  9. Freeze for at least 6 hours.
  10. Take the pie out of the freezer for 10 minutes before cutting into portions.
  11. Keep in the freezer until ready to serve.
  12. Garnish with a dollop of whipped cream and Oreo crumbs.
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