In Mashed Potatoes, Side Dishes

Potato Leek Soup

Potato Leek Soup

Yield: 20 each 6 oz bowls

Ingredients:

  • 5 lbs bag Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
  • 1/4 cup Butter
  • 4 cups Leeks, sliced lengthwise, washed, and sliced into 1/4-inch thick half-moons (white and light green parts only)
  • 1 quart Chicken stock
  • 2 cups Whole milk
  • 2 each Bay leaves
  • 2 tsp Kosher salt
  • 1/2 cup Green onions, thinly sliced on the bias for garnish

Directions:

  1. Melt butter in a heavy-bottomed 8-quart stockpot.
  2. Add sliced leeks and kosher salt and cook over low heat stirring often until the leeks are softened but not browned, 6-8 minutes.
  3. Reduce heat and add Reser’s Special Request Creamy Deluxe Mashed Potatoes, chicken stock, milk, and bay leaves and whisk until fully incorporated.
  4. Heat over medium-low heat for 20-25 minutes, stirring occasionally.
  5. Take off the heat and puree with an immersion blender.
  6. Check the seasoning and place in a bain-marie for service.
  7. Garnish each serving with thinly sliced green onions.
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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 Tortillas & Mexican, Variety Salads, Salad & Meal Kits

Brocco-Taco

Brocco-Taco

Yield: 25 Tacos

Ingredients:

Brocco-Tacos

Citrus-Lime Crema

  • 1 1/4 cups Sour cream
  • 1/4 cup Mayonnaise
  • 3 Tbsp Lime juice
  • 2 Tbsp Cilantro, finely chopped

Directions:

  1. For Citrus-Lime Crema, stir to combine all ingredients. Cover and refrigerate for at least 30 minutes.
  2. Warm Don Pancho Corn Tortillas on sheet trays in 350°F oven.
  3. Prepare Reser’s Broccoli Salad Kit with shredded broccoli and broccoli florets as directed on the case label instructions.
  4. Portion approximately 1/4 cup of Broccoli Salad onto each tortilla.
  5. Top with 2 Tbsp shredded smoked Cheddar cheese.
  6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema
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In Pasta & Macaroni Salad, Prepared Salads

Garden Antipasto Salad

Garden Antipasto Salad

Yield: 15 salad servings or 1 large catering bowl

Ingredients:

  • 5 lbs Reser’s® Bow Tie Florentine Pasta Salad (71117.15314)
  • 1 cup Genoa Salami, julienned
  • 1 cup Capicola ham, julienned
  • 1 cup Provolone cheese, julienned
  • 1 cup roasted red pepper, julienned
  • 1 cup Assorted black and green olives, pitted
  • 2 cups Parmesan cheese grated, plus extra for garnish
  • 2 lbs Mixed greens

Directions:

  1. Place Reser’s Bow Tie Florentine Pasta Salad and all other ingredients, reserving 1 lb of mixed greens, in a mixing bowl and stir together.
  2. Divide 1 lb of greens evenly on 15 chilled plates.
  3. Spoon Antipasto salad on the bed of mixed greens of each plate.
  4. Garnish with a sprinkle of Parmesan cheese.
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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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