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 Cole Slaw, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos with Cabo Jicama Slaw

Fish Tacos with Cabo Jicama Slaw

Yield: 25 each servings

Ingredients:

Cabo Slaw

Fish Tacos

  • 3 each 6-inch Don Pancho® Golden Blend Tortillas (79341.01106)
  • 3 cups Jicama, peeled and julienned, keep in acidulated water (1 Tbsp lime juice to 2 cups water)
  • ¼ cup Cabo Slaw
  • 3 each 2 oz strips Cod, panko-breaded and fried
  • 3 each Cilantro leaves for garnish

Directions:

  1. In a large metal bowl, combine Reser’s Regular Coleslaw, Reser’s Papaya Chunks, jalapeño, and cilantro. Place Cabo slaw into Cambro and refrigerate.
  2. Bread and fry fish and set aside to keep warm on paper towels.
  3. For an order, heat 3 Don Pancho Golden Blend Tortillas on griddle until warmed on both sides.
  4. Place 3 tortillas in taco holder, place 2-3 pieces of jicama onto tortilla.
  5. Place 1 oz Cabo Slaw onto jicama, top with fried fish and garnish each with a cilantro leaf.
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In Cole Slaw, Prepared Salads

BBQ Chicken Slaw Lettuce Cups

BBQ Chicken Slaw Lettuce Cups

Yield: 40 each appetizers

Ingredients:

Creamy Tarragon Slaw

BBQ Chicken Slaw Lettuce Cups

  • 120 medium Butter lettuce leaves, separated and washed
  • 7 1/2 lbs Rotisserie chicken, shredded and refrigerated
  • 20 cups Creamy Tarragon Slaw
  • 5 cups BBQ sauce
  • 5 cups Crispy shallots or onions
  • 10 cups English cucumbers, diced small
  • 3 1/2 Tbsp Kosher salt

Directions:

  1. For Creamy Tarragon Slaw, add the entire carton of Reser’s Chopped Cole Slaw into a large metal bowl, mix in the other ingredients until combined, and refrigerate until ready to use.
  2. Season diced cucumbers with salt. Let sit 10 minutes and drain out excess liquid.
  3. To assemble BBQ Lettuce Cups, fill each leaf with 1 oz shredded chicken, 2 Tbsp coleslaw, drizzle with 2 tsp BBQ sauce and top with2 tsp crispy shallots or onions, and garnish with 1 Tbsp diced cucumbers.
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In Cole Slaw, Prepared Salads

Ultimate Rachel Sando

Ultimate Rachel Sando

Yield: 24 sandwiches

Ingredients:

Whole Grain Mustard Slaw

Thousand Island Dressing

  • 4 cup Mayonnaise
  • 1 cup Ketchup
  • 1 cup Sweet pickle relish
  • ¼ cup Gochujang paste
  • 2 tsp Paprika
  • 2 tsp Kosher salt

Assembly

  • 48 slices Rye bread, sliced
  • 3 cups Thousand Island Dressing
  • 12 cups Whole Grain Mustard Slaw
  • 7 1/2 lbs Turkey, thinly sliced
  • 72 slices Swiss cheese
  • Mayo or butter to brush bread prior to grilling

Directions:

  1. Preheat griddle to 350°F.
  2. For Whole Grain Mustard Slaw, in a large metal bowl, add the entire carton of Reser’s Shredded Homestyle Coleslaw. Mix in the other ingredients until combined and refrigerate until ready to use.
  3. For Thousand Island Dressing, whisk all the ingredients for the dressing in a small metal bowl to combine and refrigerate until ready to use.
  4. To build the sandwich:
    • Spread 1 Tbsp of Thousand Island Dressing on each slice of bread.
    • Top with 3 slices of cheese.
    • Place 5 oz sliced turkey on one half, top with 1/2 cup Whole Grain Mustard Slaw.
    • Put sandwich together and brush mayo or butter on both sides.
  5. Place on grill with weight, and grill 2-3 minutes until golden brown on each side.
  6. Cut in half to serve.
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In Cole Slaw, Prepared Salads

Hawaiian Grilled Chicken Sliders

Hawaiian Grilled Chicken Sliders

Yield: 28 each 6 oz servings

Ingredients:

Sesame Scallion Slaw

Huli-Huli Chicken

  • 1 cup ketchup
  • 1 cup soy sauce
  • 1 cup Brown sugar, packed
  • 1-inch knob Ginger, peeled and grated on microplane
  • 6 cloves Garlic, minced
  • 50 each Chicken thighs, trimmed of excess fat

Grilled Chicken Sliders

  • 50 each Sweet Hawaiian rolls, cut in half
  • 50 each Huli-Huli Chicken, drained of marinade and grilled
  • 2 oz Sesame Scallion Slaw

Directions:

  1. For Huli-Huli Chicken, whisk marinade ingredients to combine.
  2. Save 1 cup of marinade to glaze chicken and then marinate trimmed chicken thighs for 8-12 hours in the refrigerator.
  3. Drain the chicken of marinade and discard marinade.
  4. Grill chicken thighs until cooked through and keep warm.
  5. Brush grilled thighs with reserved glaze.
  6. In a large metal bowl, mix Reser’s Shredded Homestyle Slaw with the toasted sesame seeds and green onions and set aside.
  7. To assemble sandwich, cut rolls in half and grill cut side until golden brown.
  8. Place grilled chicken atop bottom roll, top with slaw, and place grilled roll atop the slaw.
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In Pasta & Macaroni Salad, Prepared Salads

Puerto Rican Macaroni Salad

Puerto Rican Macaroni Salad

Yield: 28 each 6 oz servings

Ingredients:

  • 8 lbs Reser’s® Elbow Macaroni Salad (71117.00188)
  • 1 lb Spam, sliced 1-inch thick and pan-fried
  • 1 2/3 cups Green olives, pitted and sliced, divided in half
  • ¾ cup Red bell pepper, seeded and diced
  • 1 cup Red onion, diced

Directions:

  1. Pan fry Spam until golden brown on both sides, set aside to cool 5-10 minutes.
  2. When cool, dice Spam and set aside.
  3. In a large metal bowl, add the entire carton of Reser’s Elbow Macaroni Salad and fold in the other ingredients until combined.
  4. Place into serving dish and garnish with remaining sliced green olives.
  5. Cover and refrigerate until ready to serve.
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In Prepared Salads, Protein Salad

Jamaican Jerk Chicken Salad

Jamaican Jerk Chicken Salad

Yield: 16 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Simply Chicken Salad (71117.11357)
  • 3 Tbsp Jamaican jerk seasoning
  • 1 Tbsp Brown sugar
  • ½ cup Green onions, sliced, 2 Tbsp set aside for garnish
  • 1 Tbsp Habanero peppers, minced (remove seeds for less heat)
  • ½ cup Red bell pepper, seeded and diced

Directions:

  1. In a clean metal bowl, add the entire tub of Reser’s Simply Chicken Salad.
  2. Mix in the jerk seasoning and brown sugar to combine.
  3. Fold in the green onions and both peppers and mix to combine.
  4. Place into serving bowl or portion and garnish with green onions.
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In Potato Salad, Prepared Salads

Olivier Salad

Olivier Salad

Yield: 32 each 5 oz servings

Ingredients:

  • 8 lbs Reser’s® Regular Potato Salad (71117.00215)
  • 1 cup Carrots, diced, blanched, and shocked
  • 1 cup Pickled beets, drained and diced
  • ½ cup Italian parsley
  • ¾ cup Dill pickles, diced
  • 1 ½ cups Green peas, thawed

Directions:

  1. Dice carrots and blanch for 1-2 minutes in boiling/salted water and shock in ice water.
  2. Drain carrots and set aside.
  3. In a large metal bowl, add the entire carton of Reser’s Potato Salad, and fold in the other ingredients until combined.
  4. Place into a serving dish and refrigerate.
  5. The longer the salad sits, the more the beets will give off color and turn the salad a light pink color. The salad is best consumed within 48 hours.
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