Slice thick sweet Spanish onions. Dust with dry Tempura batter mix (code 07230) and shake off excess. Dip in prepared tempura batter and roll in Authentic Japanese Panko (code 01020) applying liberally. Deep fry in 350-375 degree oil until brown. The finished product will be a light and crispy onion ring that will outperform any
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 Authentic Panko (code 01020) until moist. Spoon Mac & Cheese blend into a baking pan and top with Panko/butter
Dip bread slices in beaten eggs, milk, vanilla and cinnamon mixture. Then dip egg-coated bread in Caribbean Coconut Panko (code 03510) and deep fry at 350-375º until golden brown. French toast can be sliced in to 1″ strips for takeout. Serve with a fruit flavored syrup.
Blend Italian Seasoned Panko and Parmesan. Dust chicken breast in dry tempura batter mix (code 07230) and shake off excess. Dip in prepared tempura batter made with water and a dash of lemon juice. Roll in seasoned Panko mix pressing Panko blend into the batter. Pan fry, or deep fry until done. Top with marinara
Cut banana into 1/2” diagonal slices. Dust the bananas with dry Coconut Batter mix (code 09230). Dip in prepared Coconut Batter made with ice cold water. Roll in Caribbean Coconut Panko (code 03510). Deep fry at 350-375 degrees until golden brown. Serve hot with ice cream and drizzle with chocolate syrup. Coated bananas can be
Blend Upper Crust Enterprises 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
Blend Coconut Panko (code 03510) with melted butter and grated orange rinds to form a coarse crumb paste. Spoon Panko mixture on top of salmon fillets and bake in a 350°F oven until 3/4 done. Transfer to a broiler to brown Panko crumb topping. Place fish on a bed of wilted spinach and drizzle with
De-glaze fish (Cod, Pollock or Halibut) by rinsing in cold water and cut in strips. Dust fish in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder shaking off excess. Dip in prepared Tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder.
Mix Upper Crust Coconut Panko (code 03510) with melted butter and brown sugar; blend lightly. Top your favorite peach (or apple) cobbler and bake @ 400°F until golden brown. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside.
Combine Upper Crust Enterprises Authentic Japanese Panko (code 01020) with salt, coarse ground black pepper, granulated garlic, oregano, Parmesan cheese and olive oil (or melted butter); set aside. Dip scallops in beaten eggs and roll in panko mixture; place in an individual casserole dish. Sprinkle with paprika if desired. Bake at 350 degrees until tender