schiedadmin In Macaroni & Cheese, Side Dishes

Macaroni and Cheese Melt

Macaroni and Cheese Melt

Yield: 10 sandwiches

Ingredients:

• 5 cups Reser’s® Original Macaroni and Cheese (71117.03250)
• 20 slices Sourdough bread
• 20 slices Cheddar cheese
• 1 cup Butter, softened

Directions:

1. Heat a griddle to 375°F.
2. Butter both slices of bread. On one slice, place Reser’s Original Macaroni and Cheese, Cheddar cheese and top with an additional slice.
3. Place on the griddle, and cook 3 minutes a side, until cheese is melted.
4. Cut on a bias, serve with side of tomato soup and enjoy!

schiedadmin In Cut Potatoes

Corn Chowder

Corn Chowder

Yield: 14 each 8 oz Servings

Ingredients:

• 1/2 cup Butter, unsalted
• 1 cup Onion, diced
• 1 cup Celery, diced
• 5 Tbsp Flour
• 3 cups Chicken or vegetable stock
• 4 cups Milk
• 5 cups Corn
• 4 cups Reser’s® Diced Potatoes (71117.14430)
• 1/4 cup Parsley, chopped fine
• Kosher salt to taste
• Fresh cracked black pepper

Directions:

1. In a large pot, melt butter and sweat the onions until softened.
2. Add flour and cook stirring constantly to make roux.
3. Combine stock and milk into a pitcher, and slowly add to the roux mixture while whisking constantly.
4. Add corn and Reser’s Diced Potatoes and cook over medium heat for 15-20 minutes.
5. When the soup is thickened and the potatoes are tender, add kosher salt to taste.
6. Ladle corn chowder into warmed bowls and garnish with fresh cracked black pepper and parsley.

schiedadmin In Cut Potatoes

Corned Beef Hash

Corned Beef Hash

Yield: 20 each 10 oz Servings

Ingredients:

• 10 lbs Reser’s® Diced Potatoes (71117.14563)
• 1 cup Canola oil
• 3 lbs cooked Corned beef, diced
• 2 cups Red bell pepper, diced
• 3 cups Yellow onion, diced
• Salt and pepper to taste
• 6 Tbsp Butter
• 20 Eggs

Directions:

1. Preheat a flattop grill to 375°F.
2. Add butter or oil to grill, top with corned beef, and cook for 2-3 minutes to reheat.
3. Add the Reser’s Diced Potatoes, onion, and bell pepper, and cook, undisturbed, until potatoes are crisp on the bottom, about 6 minutes.
4. Season mixture with salt and pepper.
5. Continue cooking, turning the hash to crisp up all sides of the potatoes, about 15 more minutes.
6. Meanwhile, melt butter in a nonstick skillet over medium-high heat. Fry the eggs and season with salt and pepper to taste.
7. Divide the hash into portions and top with a fried egg.

schiedadmin In Macaroni & Cheese, Side Dishes

Fried Macaroni and Cheese Fritters

Fried Macaroni and Cheese Fritters

Yield: 36 Pieces

Ingredients:

• 5 lbs Reser’s® Special Request™ Signature Steam Table Macaroni and Cheese (71117.14490)
• 1 lb All-purpose flour
• 2 lbs. shredded Cheddar cheese
• 8 Eggs
• 6 cups Panko breadcrumbs

Directions:

1. Mix Reser’s Special Request Signature Steam Table Macaroni and Cheese, Cheddar cheese, and flour in a mixing bowl.
2. Use a 2 oz scoop and scoop out the macaroni mixture onto a prepared sheet pan and place in freezer.
3. Once frozen, bread the macaroni mixture using egg wash and panko breadcrumbs.
4. Put back in the freezer for 30 minutes.
5. Gently drop into a 350°F fryer for about 3 minutes or until golden brown. Serve immediately.

schiedadmin In Cut Potatoes

Homemade Potato Chips

Homemade Potato Chips

Yield: 12 appetizer portions

Ingredients:

• 10 lbs Reser’s® Sliced Potatoes (71117.14435)
• Canola oil for frying
• Parsley, chopped for garnish

Directions:

1. Heat oil in fryer to 350°F.
2. Add Reser’s Sliced Potatoes in batches. Fry until golden brown and crisp, about 2 to 3 minutes.
3. Drain, season with salt, pepper and parsley, and serve immediately.

schiedadmin In Cut Potatoes

Scalloped Potatoes

Scalloped Potatoes

Yield: 12 side dishes

Ingredients:

• 12 cups Reser’s® Sliced Potatoes (71117.14435)
• 1/2 cup Butter
• 5 cups Milk
• 2/3 cup Onion, chopped
• 1/2 cup All-purpose flour
• 1/4 cup Chives, sliced
• Kosher salt & black pepper to taste

Directions:

1. Heat oven to 350°F. Spray a 4-inch half pan.
2. In a saucepan, melt 6 Tbsp butter over medium heat. Add onion and cook for 2 minutes.
3. Stir in flour, salt, and pepper. Cook, stirring constantly until roux is created; remove from heat.
4. Stir in milk. Place back on the burner and heat to simmer, stirring constantly. Cook for 5-6 minutes until the mixture becomes a thick sauce.
5. Place Reser’s Sliced Potatoes into a medium-sized bowl and mix with sauce. Cut the remaining 2 Tbsp butter into small pieces and sprinkle over potatoes.
6. Fill into prepared pan, cover with foil, and bake for 30 minutes.
7. Remove foil and back 50-60 minutes longer or until potatoes are tender and the top is golden brown.
8. Let stand for 5 to 10 minutes before serving.
9. Garnish the potatoes with chopped chives and serve hot.

schiedadmin In Mashed Potatoes, Side Dishes

Mashed Potato-Brisket Bowl

Mashed Potato-Brisket Bowl

Yield: 12 entrée bowls

Ingredients:

• 5 lbs Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
• 3 lbs Beef brisket, chopped and kept warm
• 3 cups Corn, heated through
• 3 cups BBQ sauce, warmed
• 3 cups Reser’s Baja Café® Pico De Gallo (71117.00134)
• 4 cups Cheddar cheese, shredded

Directions:

1. Mix brisket, corn, BBQ sauce, Reser’s Baja Café Pico De Gallo in a bowl and keep warm.
2. Heat Reser’s Creamy Deluxe Mashed Potatoes with Pepper in a steamer or water bath.
3. For each order, place a 6 oz scoop of Creamy Deluxe mashed potatoes in a bowl.
4. Top the potatoes with a 6 oz scoop of BBQ brisket mixture.
5. Top with shredded Cheddar cheese and brown under broil until cheese is melted.

schiedadmin In Beans, Prepared Salads, Side Dishes

Chicken Salad Bagel Sandwich

Chicken Salad Bagel Sandwich

Yield: 1 serving

Ingredients:

• 3/4 cup Reser’s® Chicken Salad (71117.14132)
• 1 Sesame bagel
• 2 leaves Butter lettuce
• Side of Reser’s Specialty Four Bean Salad (71117.14135)

Directions:

1. Cut bagel in half and toast for 3 minutes.
2. Top one half of the bagel with Reser’s Chicken Salad and lettuce leaves. Top with remaining bagel half.
3. Serve with Reser’s Specialty Four Bean Salad.

schiedadmin In Cole Slaw, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos With Pineapple Coleslaw

Fish Tacos With Pineapple Coleslaw

Yield: 50 tacos

Ingredients:

• 7 lbs carton Reser’s® Regular Coleslaw (71117.15124)
• 50 each Don Pancho® 6-inch Corn Tortillas (79341.01101), warmed on the grill to order
• 10 lbs White fish, such as cod or tilapia, cut into 3 oz strips
• 4 lbs tub Reser’s Purely Hand-Cut Bite-Sized Pineapple Chunks (79453.77957), drained
• 3/4 cup Chipotle pepper in adobo, finely diced
• 2 cups Vegetable oil for seasoning fish and also for grilling
• 10 Limes, cut into wedges
• Side of Reser’s Baja Café® Pico de Galla Salsa (71117.00134)
• Side of Don Pancho Thin Yellow Corn Pre-Cut 4-Cut (79341.01365)

Directions:

1. Preheat grill to 350°F. Rub the fish lightly with oil and season with salt and pepper on both sides.
2. In a large bowl, mix the Reser’s Regular Coleslaw, Reser’s Purely Hand-Cut Pineapple Chunks, and diced chipotle pepper together. Season with salt and pepper to taste.
3. Heat oil on grill and grill the fish until flaky, about 3 minutes per side.
4. Remove fish from grill, cover with foil and let rest for 5 minutes.
5. Assemble the tacos. Place 3 oz of the fish and top with ¼ cup pineapple coleslaw on a warmed Don Pancho Corn Tortilla. Repeat with remaining ingredients.
6. Serve with Don Pancho Corn Tortilla Chips, Reser’s Baja Café Pico de Gallo Salsa, and lime wedges.

schiedadmin In Tortillas & Mexican

Chicken Enchiladas

Chicken Enchiladas

Yield: 6 Enchiladas

Ingredients:

• 6 Don Pancho® 6-inch White Corn Enchilada Tortillas (79341.01153)
• 2 cups cooked Chicken, shredded
• 3 cups Green sauce, canned
• 1 cup Sour cream
• 1 Tbsp Onion, chopped
• 1/2 cup Cheddar cheese, shredded

Directions:

1. Prepare filling by mixing cooked chicken, sour cream, onions and 1/4 cup of each cheese.
2. Spread 1/2 cup green sauce on bottom of baking pan and warm remaining sauce in pan over low heat.
3. Heat Don Pancho White Corn Enchilada Tortillas in a pan over medium heat until soft. Dip in warm sauce, remove immediately and place in baking tray. Spread 1/2 cup of filling in each tortilla.
4. Wrap tortillas around filling and place seam side down in prepared baking pan. Cover all enchiladas with remaining sauce and remaining cheese. Top with chopped olives.
5. Bake 15 minutes in a 350°F oven. Serve warm with side of Don Pancho Tortilla Chips & salsa or rice & beans.