Harvest Creations Handheld Recipes

Bella Mushroom Burger

Ingredients:
4 pieces Dipt’n Dusted® Bella Mushrooms
1 (1/2-lb) hamburger patty, cooked
1 piece leaf lettuce
2 slices pepper jack cheese
2 slices tomato
2 slices red onion
1 burger bun
4 ounces prepared fries

Method:

  1. Preheat frying oil to 350ºF; follow cooking instructions for Bella Mushrooms.  Place cooked mushrooms on paper towels to drain; keep warm until ready to use
  2. Build sandwich as follows: place lettuce, tomato and onion on bottom bun, then burger patty.  Top with cheese and fried Bella Mushrooms; top with remaining bun.  Serve with fries.
    (Makes 1 serving)

 

Zucchini Mozzarella Flatbread

Ingredients:
2 ounces Dipt’n Dusted® Zucchini Fries
6 slices (1/8″ thick) fresh Mozzarella Cheese
1 medium flatbread
1/4 cup marinara sauce
1 tablespoon grated parmesan
1/2 teaspoon Italian seasoning

Method:

  1. Preheat frying oil to 350ºF; follow cooking instructions for Zucchini Fries.  Place cooked Zucchini on paper towels to drain; keep warm until ready to use
  2. Spread marinara sauce on flatbread and arrange Zucchini Fries over the top.  Sprinkle with grated cheese and Italian seasoning
    (Makes 1 serving)

 

Shrimp Po-Boy

Ingredients:
2 ounces Pickle Chips
3 ounces Dipt’n Dusted® Popcorn Shrimp (#1447)
2 ounces shredded lettuce
2 ounces remoulade sauce
1 hoagie roll (halved)

Method:

  1. Preheat frying oil to 350ºF; follow cooking instructions for Pickle Chips.  Place cooked pickles on paper towels to drain; keep warm until ready to use
  2. Spread evenly 1 ounce of remoulade sauce on hoagie roll then fill with Popcorn Shrimp and Pickle Chips.  Top with shredded lettuce and remaining remoulade sauce.
    (Makes 1 serving)

 

Deep South Burger

Yield: 1

Ingredients:
Tampa Maid Breaded Pickles – 6
Burger Patty – 1/2 lb.
Pimento Cheese – 1 tablespoon
Lettuce, cup – 1 piece
Egg, fried – 1 each
Bacon, strips – 2 slices
Burger Bun, grilled – 1
Spicy Mayonnaise – 1 tablespoon

Method:
1. Grill burger and cook egg to liking; set aside until ready to use.  Grill bun and evenly spread spicy mayonnaise on top and bottom bun.
2. Preheat frying oil to 350ºF; follow cooking instructions for breaded pickles; place on paper towels to drain and set aside until ready to use.
3. Build sandwich as follows – place lettuce on bottom bun then burger patty; spread pimento cheese on patty; add bacon, then fried egg and fried breaded pickles; top with remaining half of bun.

 

Chicago Style Italian Sausage and Spicy Peppers

Yield: 1

Ingredients:
Dipt’n Dusted® Hot Red & Green Cherry Peppers – 1 oz.
Sausage, Smokey grilled – 1
Marinara Sauce, hot – 1 oz,
Hot Dog Bun – 1
Mozzarella Cheese, shredded – 1/2 oz.

Method:
1. Grill Italian sausage until fully cooked; set aside until ready for use
2. Preheat frying oil to 350ºF; follow cooking instructions for Hot Red & Green Cherry Peppers; place on paper towels to drain and set aside until ready to use.
3. Place grilled sausage in warm soft bun; top with marinara sauce,  melted Mozzarella cheese and garnish with crunchy, Hot Red & Green Cherry Peppers.

 

Fried Green Tomato, Bacon, Lettuce Sandwich

Yield: 1

Ingredients:
Dipt’n Dusted® Fried Green Tomatoes – 2
Texas Toast – 2
Bacon Strips, cooked – 2
Leaf Lettuce – 2
Garlic Mayonnaise – 1 oz.
Chips – 3 oz.
Cole Slaw – 2 oz.

Method:
1. Preheat frying oil to 350ºF; follow cooking instructions for Fried Green Tomatoes:Place cooked tomatoes on paper towels to drain until ready to use.
2. Place Texas toast in toaster until golden brown and evenly spread garlic mayonnaise on each slice of the toast
3. Place toast on serving plate (spread side up).  Build in the following order – lettuce, bacon, fried tomatoes, lettuce and top with 2nd slice of toast (mayonnaise side down).
4. Place on platter with chips and coleslaw