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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In Pasta & Macaroni Salad, Prepared Salads

Cajun Macaroni Salad

Cajun Macaroni Salad

Yield: 36 each 4 oz servings

Ingredients:

  • 8 lbs Reser’s® Homestyle Elbow Macaroni Salad (71117.00288)
  • 2 Tbsp Canola oil
  • 2 lbs. Andouille sausage, cut into 1-inch pieces
  • 1/4 cup Green onions, sliced thin
  • 1 cup Green bell pepper, diced small
  • 1 Tbsp Smoked paprika
  • 1/2 tsp Cayenne pepper

Directions:

  1. Cook the diced Andouille sausage in a large skillet over medium heat with the canola oil until browned, about 5-6 minutes, stirring occasionally.
  2. Transfer to a plate topped with paper towels to drain and cool.
  3. Add half of the green onion and all the green peppers to a bowl and mix in Reser’s Homestyle Elbow Macaroni Salad to combine.
  4. Sprinkle in cayenne pepper and smoked paprika and mix to combine.
  5. Next, add the cooled sausage to the macaroni and combine.
  6. Let flavors combine for at least one hour before serving.
  7. Place into a serving bowl and garnish with remaining green onions.
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In Potato Salad, Prepared Salads

Carolina BBQ Potato Salad

Carolina BBQ Potato Salad

Yield: 32 each 4 oz servings

Ingredients:

Directions:

  1. Combine brown sugar and apple cider vinegar in a bowl to dissolve.
  2. Mix in Reser’s Mustard Potato Salad to combine.
  3. Portion potato salad mixture into 4 oz portions and top with 1 oz of pulled pork.
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In Cole Slaw, Prepared Salads

Curry Cole Slaw

Curry Cole Slaw

Yield: 24 each side dish servings

Ingredients:

  • 7 lbs Reser’s® Shredded Cole Slaw (71117.15363)
  • 1 cup Coconut milk
  • 1/2 cup Yellow curry paste, such as Mae Ploy
  • 1/4 cup fresh Lime juice
  • 1/4 cup fresh Orange juice
  • 1 bunch fresh Cilantro, chopped

Directions:

  1. Whisk coconut milk, curry paste, juices, and half of the chopped cilantro into a bowl.
  2. Mix Reser’s Shredded Cole Slaw with curry-coconut dressing and place into a bowl.
  3. Garnish with the remainder of the chopped cilantro.
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In Cut Potatoes

Beef Brisket Hash

Beef Brisket Hash

Yield: 20 each 10 oz servings

Ingredients:

  • 10 lbs Reser’s® Diced Potatoes (71117.14430)
  • 2 cups Yellow onion, diced
  • 1/4 cup Garlic, minced
  • 1/4 cup Jalapeño, seeded and diced
  • 1/4 cup Stoneground mustard
  • 1 cup Clarified butter or canola oil
  • 3 lbs Beef brisket, cooked and diced
  • 1/2 cup Italian parsley, chopped
  • Freshly cracked Black pepper
  • 20 Eggs, poached

Directions:

  1. Preheat a flattop grill to 375°F.
  2. Add butter or oil to grill and top with Reser’s Diced Potatoes to brown lightly.
  3. Add mustard, brisket, jalapeños, onions, and garlic, and continue to cook.
  4. Cook until browned on one side, 5-6 minutes. Flip over and cook for 3-4 more minutes.
  5. Place in a warmed bowl to serve and top with poached egg, freshly cracked black pepper, and chopped parsley.
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In Pasta & Macaroni Salad, Prepared Salads

All The Things Macaroni Salad

All The Things Macaroni Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs carton Reser’s® Elbow Macaroni Salad (71117.00188)
  • 2 cups Cherry tomatoes, halved
  • 1 cup Red onion, diced
  • 6 oz Baby spinach
  • ¼ cup Everything seasoning

Directions:

  1. In a large bowl, add the Reser’s Elbow Macaroni Salad, cherry tomatoes, red onion, baby spinach, and Everything seasoning and mix to combine with a spatula.
  2. Place into a serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  3. Garnish with Everything seasoning before serving.
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In Mashed Potatoes, Side Dishes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Yield: 15 each 5 oz portions

Ingredients:

Directions:

  1. In a steamer or large stockpot, heat the Reser’s Special Request All Natural Yukon Mashed Potatoes for 20-22 minutes until heated through.
  2. In a serving bowl, place the toasted Parmesan bowl with a small amount of the mashed on the bottom to keep the bowl from moving.
  3. Place 5 oz of the mashed potatoes inside the bowl and garnish with several thyme leaves and 5 garlic cloves.
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In Mashed Potatoes, Side Dishes

Ancho Chile Sweet Potatoes with Goat Cheese

Ancho Chile Sweet Potatoes with Goat Cheese

Yield: 16 each 5 oz portions

Ingredients:

Directions:

  1. In a steamer or hot water bath, heat the entire bag of Reser’s  All Natural Mashed Sweet Potatoes for 18-20 minutes or until heated through.
  2. Empty the entire bag into a 4-inch 1/3rd pan and mix in the Ancho chile powder.
  3. Cover the pan and keep warm.
  4. For service, top a 5 oz portion of the Ancho Chile Mashed Sweet Potatoes with 1 Tbsp of toasted pepitas and 1 Tbsp of crumbled Goat cheese.
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In Desserts, Side Dishes

Lemon and Corn Cake with Peach Compote

Lemon and Corn Cake with Peach Compote

Yield: 30 portions

Ingredients:

Lemon and Corn Cake

  • 3 cups AP flour
  • 2 ¼ cups Yellow cornmeal
  • 1 cup Sugar
  • ¼ cup Baking powder
  • 2 tsp Salt
  • 1 cup Butter, melted
  • 6 each Eggs, beaten
  • 1 ½ cups Sour cream
  • 4 lbs bag Reser’s® Sweet Corn with Butter (71117.56013)
  • 2 each Lemons, juiced and zested

Peach Compote

  • 8 each Peaches, pitted and diced
  • ½ cup Sugar
  • 2 Tbsp Lemon juice, fresh
  • ½ cup water

Directions:

  1. For Peach Compote, place diced peaches, sugar, lemon juice, and water into a medium saucepan and bring to a boil.
  2. Reduce heat to low and cook for 10-12 minutes or until peaches have softened.
  3. Let cool to room temperature and refrigerate until ready to use.
  4. For Lemon and Corn Cake, preheat oven to 375°F.
  5. In a large bowl, mix AP flour, cornmeal, sugar, baking powder, and salt.
  6. In a separate bowl, whisk together melted butter, eggs, sour cream, lemon zest, lemon juice, and Reser’s Sweet Corn with Butter.
  7. Divide between two greased and floured 200 ½ pans (68 oz each).
  8. Bake for 35-40 minutes until golden brown and a toothpick inserted into the middle of the cake comes out crumb free.
  9. To build, layer ¼ cup Peach Compote on top of 1 round of Lemon and Corn Cake, cut with 3-inch ring mold, and dust plate with powdered sugar.
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