schiedadmin In Tortillas & Mexican

High Protein Breakfast Burrito

High Protein Breakfast Burrito

Yield: 10 each entrees

Ingredients:

• 8 each Don Pancho® 10″ Carb Control Flour Tortillas (79341.06010)
• ½ cup Avocado oil
• 24 each (3 cups) Egg whites
• 24 slices Turkey bacon
• 1 lb Spinach, blanched, shocked and squeezed dry
• 6 cups Sauteed Cremini mushrooms
• 1 lb (4 cups) Swiss cheese, shredded
• Kosher salt

Directions:

1. Preheat oven and griddle to 350°F.
2. Bake the turkey bacon on a parchment line sheet pan until golden brown, cool and cut into ½” slices.
3. Add the oil to the griddle and scramble the egg whites, seasoning with kosher salt.
4. Once scrambled, add 2 cups of sauteed mushrooms and the spinach and heat through with the egg whites, season with kosher salt.
5. Add Swiss cheese to melt and set mixture aside to keep warm.
6. Warm the remaining 4 cups of sauteed mushrooms and set aside to keep warm.
7. Warm the Don Pancho Carb Control Tortillas on the griddle and place them onto a cutting board.
8. Divide the egg white/spinach/mushroom mixture evenly between the 8 tortillas and fold to serve.
9. Serve on a warmed plate with ½ cup sauteed mushrooms.

schiedadmin In Cut Potatoes, Tortillas & Mexican

Mile High City Breakfast Burrito

Mile High City Breakfast Burrito

Yield: 10 each entrees

Ingredients:

• 3 cups Reser’s® Pico de Gallo (71117.00134)
• 10 each Don Pancho® Whole Wheat Flour Tortilla 10″  (79341.02210)
• Filling
  • 1 cup Vegetable oil, divided
  • 6 cups Reser’s® Shredded Potatoes (71117.14433)
  • 2 cups Yellow onion, diced
  • 1 cup Red bell pepper, diced
  • 1 cup Green bell pepper, diced
  • 1 lb Ham, diced
  • 20 oz (5 cups) Sharp Cheddar cheese, shredded
  • 30 each Eggs, whisked

Directions:

1. Pulse the Reser’s® Pico de Gallo in a blender until no large chunks remain, refrigerate.
2. Heat a flattop to 350°F.
3. Place ½ cup of vegetable oil onto the heated griddle and top with the Reser’s Shredded Potatoes, spreading into a thin layer.
4. Season the potatoes with seasoning salt and cook until golden brown on one side.
5. Flip potatoes and cook another 2-3 minutes on the griddle, then set aside to keep warm.
6. Place remaining ½ cup of vegetable oil onto griddle and cook the onions, bell peppers and ham together to soften and lightly brown, 2-4 minutes.
7. Add the eggs to the onion/pepper/ham mixture and scramble on the griddle, being careful not to brown the eggs.
8. Add the cheese once the eggs are cooked and set aside to keep warm.
9. Heat the Don Pancho Whole Wheat Flour Tortilla 10” on the griddle and place them onto a cutting board.
10. Divide the shredded potatoes between the warmed tortillas, then top with the scrambled egg/pepper/cheese mixture.
11. Roll tightly and serve with a 2 oz ramekin of salsa. 

schiedadmin In Cut Potatoes

Za’atar Roasted Red Potatoes

Za’atar Roasted Red Potatoes

Yield: 16 each 10 oz side servings

Ingredients:

• 10 lb Reser’s® Mega Diced Red Potatoes (71117.14479)
• 1 cup Olive oil
• ¾ cup Za’atar seasoning
• ¼ cup Kosher salt
• 2 Tbsp Black pepper, freshly cracked
• 3 each Lemons for zest
• 1 cup Italian parsley leaves, chiffonade

Directions:

1. Preheat oven to 400°F.
2. In a large bowl, coat the Reser’s Mega Diced Red Potatoes with olive oil.
3. Once coated with oil, season the potatoes with za’atar, kosher salt, and black pepper.
4. Divide between two prepared sheet pans and roast until golden brown, shaking and rotating pans every 8-10 minutes to ensure even browning, 20-25 minutes total.
5. Once roasted, place into a serving container to keep warm.
6. To serve, portion 10 oz of roasted potatoes into a dish and garnish with lemon zest and chiffonade of Italian parsley.

schiedadmin In Mashed Potatoes, Side Dishes

Irio (Kenyan Potato, Pea, and Corn Mash)

Irio (Kenyan Potato, Pea, and Corn Mash)

Yield: 12 each 7 oz side servings

Ingredients:

• 5 lb Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 1 ½ cups IQF Peas, thawed
• 1 cup IQF Yellow corn, thawed
• 1 cup Butter

Directions:

1. Heat the entire bag of Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes in a hot water bath or steamer until heated, 18-20 minutes.
2. Remove from heat and massage bag to ensure even heating.
3. Empty the mashed potatoes into a 400 1/3rd pan for service.
4. Mix the thawed peas and corn into the mashed potatoes and hold warm.
5. To serve, portion into a warmed dish and top with 1 Tbsp of butter.

schiedadmin In Other Products, Side Dishes

Harissa-Cheddar Potato Gratin

Harissa-Cheddar Potato Gratin

Yield: 12 each 7 oz side servings

Ingredients:

• 5 lb Reser’s® Scalloped Potatoes (71117.56001)
• 1½ Tbsp Harissa paste
• ¾ cup Sharp Cheddar, shredded
• ¾ cup White Cheddar, shredded

Directions:

1. Preheat oven to 375°F.
2. In a medium metal bowl, combine the Reser’s Scalloped Potatoes with the harissa paste.
3. Transfer to a prepared 200 ½ pan and cover with the shredded cheeses.
4. Bake for 25-35 minutes, until the cheese is golden brown.
5. Alternatively, divide 7 oz portions into individual gratin dishes and bake for 10-12 minutes. Serve as a side dish

schiedadmin In Mashed Potatoes, Side Dishes

Sharp Cheddar Potato Popovers with Red Chimichurri

Sharp Cheddar Potato Popovers with Red Chimichurri

Yield: 20 each appetizer servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 5 Eggs, whisked
• 1 tsp Garlic powder
• 3 cups Sharp Cheddar, shredded
• 1 cup AP flour
• 2 cups Parmesan cheese, grated (for rolling balls)
• 4 cups Red chimichurri

Directions:

1. In a medium size bowl, combine Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes with the eggs and garlic powder.
2. Fold in the shredded Cheddar and AP flour.
3. Cover and refrigerate for at least one hour prior to baking.
4. When ready to bake, heat an oven to 400°F.
5. Spray a standard muffin tin with pan spray and set aside.
6. Scoop out 1 1/2 oz scoops of the base with a disher and roll into balls. 
7. Roll each ball in Parmesan to cheese
8. Place into the muffin tin and push down slightly to flatten
9. Bake for 15-18 minutes until golden brown.
10. Let cool on a rack for 10 to minutes before removing.
11. To serve, place 3 each ½ oz ladles of red chimichurri around on a plate and top each with a popover.
12. Refrigerate the popovers and reheat in a 350°F oven for 4-5 minutes as needed.

schiedadmin In Other Products

Sweet Corn-Cotija Cakes with Chimichurri

Sweet Corn-Cotija Cakes with Chimichurri

Yield: 18 each appetizer servings

Ingredients:

• 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
• 6 Eggs, whisked
• ½ cup Greek yogurt
• ½ cup Cotija cheese, grated
• 1 cup AP flour
• 3 Tbsp Baking powder
• 1 ½ tsp Kosher salt
• Neutral oil for frying 
• 3 cups Chimichurri

Directions:

1. In a medium size bowl, whisk together the eggs, Greek yogurt and Cotija cheese and fold in Reser’s Sweet Corn with Butter.
2. In a small bowl, whisk together the AP flour, baking powder, and salt.
3. Mix the dry ingredients into the wet ingredients.
4. Let the batter sit for 30 minutes in the refrigerator to chill.
5. To cook, heat a griddle to 350°F and place a thin layer of oil to heat.
6. Cook 1 oz ladle of batter until golden brown on one side, flip and cook until golden brown.
7. To serve, place 5 small cakes on a warmed plate and serve with chimichurri.

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.