In Dips & Spreads, Prepared Salads, Tortillas & Mexican

Smashed Pimento Cheese Pork and Beef Sliders

Smashed Pimento Cheese Pork and Beef Sliders

Yield: 148 Sliders (12 portions with 2 of each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use.
  2. Repeat the process with Beef Slider Blend ingredients.
  3. For one order, put 4 portioned raw sliders (2 Beef and 2 Pork) on a well-greased 425°F griddle, and press down with a spatula.
  4. Cook for 2 minutes on one side, turn the patty over, and “smash” with a spatula. Cook sliders to an internal temperature of 165°F.
  5. Toast slider buns 30 seconds on each side
  6. To assemble, stack the slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat the process with remaining sliders.
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In Dips & Spreads

Pimento Cheese Fritters

Pimento Cheese Fritters

Yield: 12 (1 oz) Fritters

Ingredients:

Filling

Breading

  • 1 1/2 cups All-purpose flour
  • 4 Eggs, beaten
  • 2 cups Panko breadcrumbs

Directions:

  1. Combine Reser’s Pimento Cheese and Panko breadcrumbs in a small bowl and mix thoroughly with a spatula.
  2. Scoop into 12 balls with 1 oz disher and place onto a parchment-lined sheet pan and freeze for 2 hours.
  3. Place the breading ingredients into separate bowls.
  4. Coat the fritters with flour, a few at a time, and shake off any excess.
  5. Place the fritters, a few at a time, into the beaten eggs to coat.
  6. Drop the fritters into the panko crumbs and roll to coat.
  7. Repeat the egg wash and panko breading procedure again for a double coating.
  8. Freeze or deep fry at 350°F until golden brown and melted inside.
  9. Serve with spicy pepper jelly or ranch dressing.
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In Mashed Potatoes, Side Dishes

Potato-Cheddar Ale Soup

Potato-Cheddar Ale Soup

Yield: 20 each 6 oz servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ All Natural Yukon Mashed Potatoes (71117.94501)
  • 1 Yellow onion, diced
  • 1 Tbsp Granulated garlic
  • 2 tsp Kosher salt
  • 1 tsp White pepper
  • 6 cups Chicken broth
  • 1 cup Heavy cream
  • 2 cups Cheddar cheese, shredded
  • 12 oz Pale ale beer
  • 1 cup Green onion, thinly sliced
  • 2 cups Bacon bits
  • 2 cups toasted mini croutons

Directions:

  1. Place the chicken broth, salt, pepper, granulated garlic, and onion in a large stockpot and bring to a simmer.
  2. Reduce heat, add Reser’s Special Request Yukon Gold Mashed Potatoes, and stir until fully incorporated.
  3. Heat over medium for 20 minutes, stirring occasionally.
  4. Off the heat, add the beer, heavy cream, and Cheddar cheese and whisk until fully incorporated.
  5. Serve bowls and garnish each with bacon, green onion, and croutons.
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In Tortillas & Mexican

Fiesta Nachos

Fiesta Nachos

Yield: 4 Appetizer Servings

Ingredients:

Directions:

  1. Combine black beans and 1/2 cup of Reser’s Baja Café Original Salsa.
  2. For one order, layer 3 cups of Don Pancho Tortilla Chips, 1/3 cup bean and salsa mixture, and 1 cup of shredded cheeses onto an oven-safe plate.
  3. Place in 450°F oven until cheese is melted, 8-10 minutes.
  4. Serve topped with 1/4 cup salsa,1/4 cup sour cream, and diced avocado.
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In Mashed Potatoes, Side Dishes

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Yield: 16 Servings

Ingredients:

Directions:

  1. Steam or microwave Reser’s Special Request All Natural Sweet Mashed Potatoes in the bag until hot.
  2. Combine the remaining soup ingredients in a saucepan and bring to a low simmer.
  3. Add the hot sweet potatoes and whisk until smooth.
  4. Keep warm and covered for service.
  5. For service, ladle soup into a bowl and top with Cheddar cheese and burnt end pieces.
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In Cole Slaw, Prepared Salads, Tortillas & Mexican

Pulled Pork Tacos

Pulled Pork Tacos

Yield: 50 Tacos

Ingredients:

Directions:

  1. Warm Don Pancho Golden Blend Tortillas on the griddle and set aside.
  2. Place 1/4 cup Reser’s Shredded Homestyle Cole Slaw onto the middle of the tortilla.
  3. Top shredded slaw with 2 ounces of warmed pulled pork.
  4. Top pulled pork with 1 tablespoon of spicy BBQ sauce of your choice.
  5. Garnish with Cotija cheese and 1 cilantro sprig.
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In Mashed Potatoes, Side Dishes

Sweet Potato Waffles

Sweet Potato Waffles

Yield: 50 each 4-inch Waffles

Ingredients:

Directions:

  1. Preheat waffle iron.
  2. Combine Reser’s All Natural Mashed Sweet Potatoes with all ingredients, except the egg whites and sugar.
  3. Mix until just combined. Do not over-mix.
  4. With a mixer, combine the egg whites and sugar and beat on high until firm peaks form.
  5. Fold the egg white and sugar mixture into the sweet potato mixture.
  6. Pour mix onto waffle iron and cook until golden.
  7. Serve with warm maple syrup and sliced bananas.
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In Prepared Salads, Protein Salad

Asian Chicken Banh Mi Sandwich

Asian Chicken Banh Mi Sandwich

Yield: 14 Sandwiches

Ingredients:

Asian Chicken Salad

Banh Mi Sandwich

  • 14 each 8-inch French baguette-style roll
  • 84 oz Asian Chicken Salad
  • 28 each Romaine lettuce leaves trimmed and split into “spears”
  • 2 cups Carrot, peeled & julienned, placed into water
  • 2 cups Daikon, peeled & julienned, place into water
  • 28 each Cilantro, whole sprigs
  • Jalapeño pepper, thinly sliced (optional)

Directions:

  1. To make Asian Chicken Salad, combine Reser’s Gourmet White Chicken Salad, soy sauce, sesame oil, and sambal oelek.
  2. To assemble a sandwich, open a baguette and place 2 romaine spears, 6 oz Asian Chicken Salad & top with carrots, daikon, 2 cilantro sprigs, and sliced jalapeño. Repeat with remaining ingredients.
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In Pasta & Macaroni Salad, Prepared Salads

Chicken Farfalle Spinach Casserole

Chicken Farfalle Spinach Casserole

Yield: 12 each 8 oz servings

Ingredients:

Topping:

  • 1 1/2 cups small Bread cubes
  • 2 Tbsp Butter, melted
  • 1/4 cup Cheddar cheese, shredded
  • 1 Tbsp Italian parsley, chopped

Directions:

  1. Preheat oven to 350°F and grease 2-inch half pan.
  2. Whisk eggs in a large bowl and mix in Reser’s Florentine Bowtie Pasta Salad.
  3. Fold in Cheddar cheese and place into prepared half pan.
  4. Melt butter and mix with bread cubes, parsley, and Cheddar cheese.
  5. Top casserole with bread cube mixture and bake uncovered for 15-20 minutes until browned.
  6. Serve and top with more chopped parsley.
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In Potato Salad, Prepared Salads

Thai-Style Red Potato Salad

Thai-Style Red Potato Salad

Yield: 34 each 4 oz servings

Ingredients:

  • 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
  • 1/2 cup Sweet chili sauce, such as Mae Ploy
  • 1/2 cup Snow peas, julienned
  • 1/4 cup Green onions, thinly sliced
  • 1/2 cup Carrots, julienned

Directions:

  1. Combine sweet chili sauce, green onions, snow peas, and half of the julienned carrots in a large bowl.
  2. Mix in Reser’s Diced Red Skin Potato Salad to combine.
  3. Place into a bowl and garnish with remaining julienned carrots.
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