Almond Chicken with Crispy Panko
Cut chicken breast into 1 inch cubes, dust chicken with DRY Upper Crust tempura batter mix (code 07230) then dip in prepared tempura batter and coat with Upper Crust Authentic Japanese Panko (code 00020). Deep fry at (375°F) until done. Top with a white butter sauce and sprinkle with shaved almonds.

Apple Cobbler with Crispy Panko
Mix Upper Crust Authentic Japanese Panko (code 01020) with melted butter, sugar, coconut flakes and cinnamon, blend lightly. Texture should be like a light wet sand. Top your favorite apple or peach cobbler and bake at 400°F til golden. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside.

Apple Pie Wedge Bites
Spray vegetable oil on Upper Crust Authentic Japanese Panko (code 00020)and gently blend in powdered sugar and cinnamon; set aside. Dust apple wedge with a blend of Dry Tempura batter mix, sugar & cinnamon. Then dip in prepared Upper Crust Tempura Batter (code 07230) also with cinnamon and sugar added to the batter. Roll in sweet Panko mixture and deep fry at (375°F) until golden brown. Serve with caramel dipping sauce or cranberry sauce.

Apple sausage Mac & Cheese
To your favorite Mac & Cheese recipe, add additional melted Jack cheese & cheddar cheese, apple juice, and sour cream. Add ½-inch slices of Chicken-apple sausage, mustard powder, cayenne pepper blending well. Blend melted butter into Upper Crust Panko (code 01020) until moist. Spoon Mac & Cheese blend into a baking pan and top with Panko/butter mixture. Bake until warm and golden brown.

Arancini - Crispy Rice Clam Balls
Cook Arborio rice in clam juice and butter, after rice is fully cooked blend in shredded Parmesan cheese, chopped clams, salt & pepper. Form into 3tbsp size balls and cool. Dust rice clam balls in flour and dip in egg wash then roll in Upper Crust Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Coated Arancini can be pre-staged and stored in the refrigerator or freezer until ready to fry.

Baked Bartlett Pear Crisp
Slice pears in half and core. Place skin-side down in baking dish and brush with orange preserves and melted butter. Bake @ 375 for 25-30 minutes. In a medium bowl combine Upper Crust Authentic Japanese Panko (code 01020), rolled oats, cinnamon, nutmeg, and brown sugar; cut in cold butter with fork until mixture resembles coarse crumbs. When pears are just about done, spoon over the panko mixture and bake for an additional 10 minutes @ 400 til golden. Serve warm alone or with vanilla ice cream.

Baked clams Oreganato
To Upper Crust Panko (code 01020) mix in lemon juice, melted butter, grated Parmesan cheese, chopped parsley, dry oregano, crushed garlic, minced onions, clam juice, salt & pepper and a dash of old bay seasoning. – texture should be like wet sand Using a tablespoon, scoop Panko mixture and place on top of open clams, press in firmly. Bake at 350° with white wine, and lemon, until golden brown on top.

Baked Coconut & Baileys Chicken
Blend Upper Crust Caribbean Coconut Panko (code 03510) with Bailey’s Irish Cream liquor and melted butter until it is a light coarse crumb paste. Spoon Panko mixture on top of Chicken breast fillets and bake in a 350 degree oven until done. For an extra crispy topping broil for a few minutes to brown before serving. Serve with a coconut cream sauce.

Baked Crispy Chicken Dijon
Blend Upper Crust Authentic Japanese Panko (code 01020) with parsley, grated Parmesan cheese and a little olive oil, & set aside. Mix Dijon mustard, mayonnaise and garlic. Dip chicken breast into butter/mustard mixture and roll in Upper Crust Panko blend. Bake in oven at 350 degrees until done.

Baked Parmesan Halibut
Blend Upper Crust Authentic Japanese Panko (code 00020) with minced garlic, Parmesan cheese, dry thyme, lemon pepper and olive oil to create a coarse crumb paste. Press panko mixture on top of Halibut or another high quality firm white fish. Bake in 350 degree oven until done. Serve with lemon wedges.