In Cole Slaw, Prepared Salads

Appalachian Slaw

Appalachian Slaw

Yield: 32 each 5 oz side dish servings

Ingredients:

  • 7 lbs Reser’s® Amish Cole Slaw (71117.00446)
  • 1 ½ cups English cucumbers, peeled, seeded and diced
  • 2 ½ cups Roma tomatoes, diced
  • 1 cup Yellow onion, peeled and diced
  • 1 tsp Kosher salt
  • 1 tsp Black pepper, freshly ground
  • Sliced tomatoes for garnish

Directions:

  1. Add the diced tomatoes and onions to a colander and sprinkle with Kosher salt.
  2. Allow to sit for 30 minutes to remove excess liquid.
  3. In a large metal bowl, add the carton of Reser’s Amish Cole Slaw.
  4. Add the diced cucumbers to the coleslaw and mix to combine.
  5. Shake the excess moisture off the tomato/onion mixture and combine with the coleslaw and cucumber.
  6. Add the black pepper and fold everything together to combine.
  7. To serve, scoop 5 oz of the coleslaw base and garnish with sliced tomatoes.
  8. Pairs well with Nashville Hot Chicken!
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In Macaroni & Cheese, Side Dishes

Nashville White Cheddar Macaroni and Cheese

Nashville White Cheddar Macaroni and Cheese

Yield: 12 each 8 oz side dish servings

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 6 oz Cream cheese, cut into 1 oz pieces and softened at room temperature for 1 hour
  • ¼ cup Pimentos, diced and drained
  • 1 tsp Hot sauce
  • 1 ½ cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s White Cheddar Macaroni and Cheese bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. Empty bag into a 6-inch 1/3rd pan and stir in the cream cheese to combine, followed by the pimentos, hot sauce, and shredded White Cheddar.
  3. Cover the pan and hold it in a warmer or steam table.
  4. To serve, fill a gratin dish with 8 oz of the complete Macaroni & Cheese.
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In Mashed Potatoes, Side Dishes

Sesame Ginger Sweet Potato Vinaigrette

Sesame Ginger Sweet Potato Vinaigrette

Yield: 1 gallon

Ingredients:

  • 5 lbs Reser’s® Vegan Mashed Sweet Potatoes (71117.14375)
  • 2/3rd cup + 2 Tbsp Soy sauce
  • 1 ¼ cup Sesame oil
  • 2 cups Seasoned rice vinegar
  • 3 Tbsp Garlic, chopped
  • 6 Tbsp Ginger, peeled and finely chopped
  • ¼ cup Sriracha
  • ½ cup Lime juice, fresh
  • 2 cups Water
  • ¾ cup Canola oil
  • ¾ cup Sugar
  • 3 Tbsp Black sesame seeds (optional)

Directions:

  1. Empty Reser’s Vegan Mashed Sweet Potatoes into a large metal bowl.
  2. Add all the remaining ingredients and whisk thoroughly to combine.
  3. Refrigerate until ready to use.
  4. For a salad, toss together the following:
    • 4 oz Mixed greens
    • 2 Tbsp Sesame ginger sweet potato vinaigrette
    • ½ cup English cucumbers, peeled, seeded, and thinly sliced
    • Brush the plate with the dressing, top with the dressed salad and garnish with toasted sesame seeds
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In Side Dishes

White Cheddar Creamed Corn

White Cheddar Creamed Corn

Yield: 12 each 8 oz sides

Ingredients:

  • 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
  • 1 cup Sour cream
  • ½ cup Roasted red peppers, diced and drained
  • 1 cup Green onions, sliced thinly
  • 1 tsp Hot sauce
  • 2 cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s Sweet Corn with Butter bag in a pot of hot water or steamer until warmed through, approximately 14-16 minutes.
  2. Empty bag into a 6-inch 1/3rd pan and stir in the sour cream, roasted red peppers, ½ cup green onions, hot sauce, and shredded white Cheddar.
  3. Place into a steam table or warmer until ready to serve.
  4. Dish 8 oz into a small cast iron dish and top with remaining green onions as garnish.
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In Mashed Potatoes, Side Dishes

French Onion Mashed Potatoes

French Onion Mashed Potatoes

Yield: 12 each 9 oz sides

Ingredients:

Directions:

  1. Heat the Reser’s Special Request Gourmet Mashed Potatoes bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. In a 6-quart stock pot, add caramelized onions, thyme leaves, and beef stock and reduce stock by half.
  3. Add the soy sauce and set aside.
  4. Empty the bag of mashed potatoes into 6-inch 1/3rd pan, add caramelized onion mixture, and mix to combine.
  5. Add Swiss cheese and mix gently to combine.
  6. Place into a steam table or warmer until ready to serve.
  7. Fill 9 oz into a small serving bowl and garnish with one thyme sprig.
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In Fruit

Honeydew Canapés

Honeydew Canapés

Yield: 16 each canapés

Ingredients:

  • 16 each Reser’s® Honeydew Chunks (79453.77410), sliced in half 
  • 16 each 1-inch slices sharp white Cheddar cheese
  • 32 each Baby arugula, leaves
  • 16 each Bamboo skewers
  • Hot Honey

Directions:

  1. Open the sliced Reser’s Honeydew Chunks and top with baby arugula leaves and white Cheddar.
  2. Top with the other honeydew half and insert skewer.
  3. Place onto plate and drizzle with hot honey.
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In Fruit

Iced Mango Mint Green Tea

Iced Mango Mint Green Tea

Yield: 8 each pint drinks

Ingredients:

  • 3 cups Reser’s® Diced Mangoes (79453.17029)
  • 8 each Green tea bags
  • 64 oz Water 
  • 1 cup Mint leaves, washed
  • 8 each Mint sprigs for garnish
  • Ice

Directions:

  1. Heat 2 quarts of water to 200°F.
  2. Pour over 8 tea bags and 1 cup mint leaves, and let steep for 3-4 minutes.
  3. Strain out tea base and refrigerate until cool.
  4. To serve, fill a pint glass halfway with ice, top with 1/4 cup Reser’s Diced Mangoes and syrup, and stir.
  5. Add 8 oz mint iced tea and garnish with mint sprig.
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In Fruit

Cherry Tomato, Avocado, and Mango Salad

Cherry Tomato, Avocado, and Mango Salad

Yield: 16 each appetizer salad servings

Ingredients:

Cilantro Vinaigrette 

  • ¼ cup Mango syrup from Reser’s® Mango Chunks (79453.73928)
  • 1 each Shallot, peeled and diced
  • 1 cup Cilantro, washed and roughly chopped
  • 1 Tbsp Dijon mustard
  • 1 cups Rice Vinegar, unseasoned
  • 2 ½ cups Avocado or canola oil
  • 1 Tbsp Kosher salt to season

Salad

  • 2 lbs Mixed cherry tomatoes
  • 2 cups Red onion, peeled and diced
  • 4 each Avocado
  • 2 cups Cilantro vinaigrette
  • 1 cup Green onions, thinly sliced
  • 16 cups Reser’s Mango Chunks (79453.73928)
  • Kosher salt
  • Black pepper, freshly cracked
  • Mint leaves, chiffonade

Directions:

  1. For the Cilantro Vinaigrette, add the syrup from Reser’s Mango Chunks, diced shallots, Dijon, cilantro, and rice vinegar in a high-powered blender and blend
  2. While the blender is running, slowly drizzle in the oil to create an emulsion and season with salt.
  3. Per order, toss the following:
    • 6 Cherry tomatoes, halved
    • 1 Tbsp Cilantro Vinaigrette
    • 1 cup Reser’s Mango Chunks
    • 1 Tbsp Red onion, diced
    • ¼ Avocado, peeled and diced
    • 1 Tbsp Green onions, thinly sliced
    • Kosher salt
    • Black pepper, freshly cracked
    • 2 each Mint leaves
  4. Place into the middle of the plate and drizzle with 1 Tbsp of dressing and top salad with chiffonade of mint leaves.
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In Macaroni & Cheese, Side Dishes

Grilled Pork Belly Macaroni and Cheese

Grilled Pork Belly Macaroni and Cheese

Yield: 10 each 9 oz entrée

Ingredients:

Pork Belly Dry Cure

  • ½ cup Brown sugar, packed
  • 1 Tbsp Smoked paprika
  • 1 tsp Garlic, granulated
  • ¼ cup Kosher salt
  • 1 tsp Black pepper, 28 mesh

Directions:

  1. In a medium bowl, mix the dry cure together.
  2. Mix the cure with the ½-inch slabs of pork belly and refrigerate for 12-16 hours.
  3. After curing, rinse the pork belly and pat dry.
  4. Place pork belly slices onto parchment-lined sheet pan and cook at 350°F for 12-14 minutes, flip slices over and cook for another 12-14 minutes or until browned.
  5. Heat the Reser’s Special Request Deluxe Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  6. Empty the mac into a steam table pan and add the smoked Cheddar and mix to combine.
  7. To serve, grill a 3 oz piece of the cooked belly to warm through, slice, and place atop 9 oz of macaroni and cheese in a large, warmed bowl.
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In Other Products

Steakhouse Potato Gratin

Steakhouse Potato Gratin

Yield: 10 each 8 oz side dish servings

Ingredients:

Directions:

  1. Preheat oven to 450°F.
  2. Heat Reser’s Scalloped Potatoes in a steamer for 20 minutes, or until heated through.
  3. Place the potatoes into a third pan and transfer them to a steam table.
  4. To finish, place 8 oz of the heated scalloped into a gratin dish or cast-iron rarebit dish and top with 1/3 cup Smoked Gouda cheese, and bake until golden brown, 4-5 minutes. Repeat for each additional serving.
  5. Garnish the top of the gratin with a pinch of the steak seasoning.
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