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In Dips & Spreads

Baked Oysters Gratin

Baked Oysters Gratin

Yield: 6 servings

Ingredients:

Directions:

  1. Shuck 12 oysters; be sure to clean out any shell pieces from the oysters.
  2. Whisk 4 egg whites until they form stiff peaks.
  3. Fold egg whites into Reser’s Artichoke Jalapeño Dip
  4. Place oysters on a sheet pan and put pan under a broiler for 3 minutes or until lightly browned. Serve immediately 2 to a plate.
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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 Mashed Potatoes, Side Dishes

Savory Onion Potato Bake

Savory Onion Potato Bake

Yield: 20 each 5 oz servings

Ingredients:

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Special Request Creamy Deluxe Mashed Potatoes, eggs, sliced green onions, Parmesan, and 1 cup French-fried onions.
  3. Mix well until combined and place into buttered 12-inch cast iron pan.
  4. Top with remaining French-fried onions and bake for 25-30 minutes.
  5. Top should be golden brown and heated through, but onions not burnt.
  6. Keep warm to serve.
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In Macaroni & Cheese, Side Dishes

Potato Chip Macaroni and Cheese

Potato Chip Macaroni and Cheese

Yield: 20 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Steam Table Macaroni and Cheese (71117.14406)
  • 14 cups Cheddar cheese curds, diced into 1-inch pieces
  • 1 1/2 cups Havarti cheese, diced into 3/4-inch pieces
  • 1/2 cup Roasted garlic cloves
  • 2 cups Kettle chips, crushed in food processor

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Steam Table Macaroni and Cheese, cheese curds, and roasted garlic cloves.
  3. Mix well and place into a greased 2 1/2-inch pan.
  4. Top with crushed Kettle chips and bake 35-40 minutes until golden brown.
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In Desserts

Southern Style Baked Banana Pudding

Southern Style Baked Banana Pudding

Yield: 20 each 5 oz servings

Ingredients:

Pudding

Meringue

  • 5 Eggs, whites only
  • 2/3 cup Sugar
  • 1/4 tsp Cream of tartar

Directions:

  1. Heat the oven to 325°F.
  2. Spray a 2-inch half hotel pan with pan spray.
  3. Cover the bottom of the pan with a single layer of vanilla wafers.
  4. Top each wafer with a sliced banana round.
  5. Cut the bag off the corner of the Reser’s Banana Pudding bag and squeeze half of the bag over the wafers/bananas. Smooth with a spatula to make an even layer.
  6. Repeat the layering of the wafers/bananas/pudding one more time, ending with the pudding.
  7. In a small mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
  8. Gradually add the sugar, increase speed to high, and keep whisking until stiff peaks form and the mixture is glossy.
  9. Cover the top pudding layer with the meringue mixture and smooth to cover completely.
  10. If desired, peaks can be made with the back of a spoon.
  11. Bake the pudding for 12-14 minutes until the top is browned and heated through.
  12. Serve warm.
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In Cut Potatoes

Oktoberfest Potato Salad

Oktoberfest Potato Salad

Yield: 45 each 6 oz Servings

Ingredients:

  • 10 lbs Reser’s® Mega Diced Red Skin Potatoes (71117.14479)
  • 4 lbs Kielbasa or German Bratwurst, sliced into 1-inch rounds
  • 2 cups Yellow onion, diced
  • 2 cups Green bell pepper, diced
  • 2 cups Red bell pepper, diced
  • 2 cups Dark beer (preferably dark German lager or Dunkel)
  • 1/2 cup Coarse or stoneground German-style mustard
  • 1/4 cup Sugar
  • 1 cup Parsley, chopped
  • Freshly ground Black pepper
  • Kosher salt

Directions:

  1. Steam the Reser’s Mega Diced Red Skin Potatoes for 10 minutes in a steamer or heat in a 350°F oven for 10 minutes.
  2. Cook the sliced Kielbasa in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally.
  3. Transfer to a plate topped with paper towels to drain.
  4. Add the onion and peppers to the skillet and cook for about 3-4 minutes or until they are transparent but not brown.
  5. Stir in 1 cup dark beer, mustard, and sugar and cook for about 5-7 minutes or until the dressing has reduced to about 1/2 cup.
  6. Add the potatoes back to the pan with the dressing and toss to coat.
  7. Add the Kielbasa and parsley.
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In Macaroni & Cheese, Side Dishes

Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

Yield: 24 each 6 oz Servings

Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Heat Reser’s Special Request Signature Steam Table Macaroni and Cheese in a steamer or a boiling water bath for 20 minutes.
  3. Season lobster tails with butter, lemon juice, and salt. Steam lobster for 7 minutes or until fully cooked.
  4. Set lobster aside and dice when cooled.
  5. Blanch spinach in boiling water for 1 minute, then shock in ice water.
  6. Squeeze spinach dry and chop.
  7. Combine the breadcrumbs and Parmesan cheese in a mixing bowl.
  8. Open macaroni and cheese and pour into an 8 x 11-inch oven-proof serving dish.
  9. Stir in lobster, spinach, and peppers.
  10. Top with bread crumb/cheese mixture and bake for 25-30 minutes or until brown.
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In Macaroni & Cheese, Side Dishes

Fried Macaroni and Cheese Fritters

Fried Macaroni and Cheese Fritters

Yield: 36 Pieces

Ingredients:

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.
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In Cut Potatoes

Homemade Potato Chips

Homemade Potato Chips

Yield: 12 appetizer portions

Ingredients:

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.
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