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Searching by: All Recipes |
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 degrees 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, and cinnamon, blend lightly. Texture should be like a light wet sand. Top your favorite apple or peach cobbler and bake. 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. Dip apple wedge in a blend of sugar & cinnamon. Then dip in prepared Upper Crust Tempura Batter (code 07230) with cinnamon and sugar added to the batter. Roll coated apple wedges in sweet Panko mixture and deep fry at 375 degrees until golden brown. Serve with caramel dipping sauces. |
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 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. |
Baked Stuffed Shrimp w/ Crab Blend Upper Crust Authentic Japanese Panko (code 00020) with minced garlic, Parmesan cheese, lemon pepper, shredded crab and olive oil (or melted butter) to create a coarse crumb paste. Spoon out Panko paste mixture and roll into a ball; gently press on top of extra large butterflied shrimp (10-12 ct. size). Bake until done. Serve with lemon wedges and melted butter or a spicy cream sauce. |
Beer Battered Tempura Cod Start with 2-3 oz of cod fillet, rinse in cold water and dust in DRY Upper Crust Tempura Batter mix (code 07230), shake off extra and dip in prepared Tempura batter made with a strong lager beer instead of water. Deep fry at 350-375 degrees until golden brown.
For more beer flavor soak the fish in beer and reuse the flat beer to make the Tempura batter.
For extra crispiness roll in Upper Crust Authentic Japanese Panko Breadcrumbs (Code 01020)after the batter dip then fry as normal.
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Broccoli with Crispy Buttered Panko Steam broccoli in a dry white wine and vegetable stock. Melt butter in a saucepan and add Upper Crust Authentic Japanese Panko (code 01020), toss Panko until golden brown. Sprinkle Panko mixture on top of broccoli. |
Broiled Crispy Shrimp Spray Vegetable oil on Upper Crust Authentic Japanese Panko (code 01020). Gently mix in salt, coarse ground black pepper, granulated garlic, oregano and parmesan cheese; set aside. Dip peeled Shrimp (16-20 ct. size) in beaten eggs then roll in seasoned Panko mixture; place on cookie sheet. Sprinkle with Paprika and bake at 350 degrees until tender - approx 15 minutes. Before serving, place under broiler to brown tops. Serve with Marinara Sauce. |
Broiled Scallops with Crispy Panko Combine Upper Crust 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 - approx 15 minutes. Before serving place under broiler to brown tops |
Caribbean Coconut Chicken Fingers Use chicken thigh trim pieces (approx ½ inch thick strips) - dredge trim pieces in DRY Coconut Batter mix (code 09230), dip in prepared Coconut batter made with water then coat with Upper Crust Caribbean Coconut Panko (code 03510). Deep fry at 350-375º until done. Serve with a dipping sauce. Great for to go menu. |
Chicken Cassoulet Stuff debone chicken thigh with stuffing made with brown butter, shallots and garlic, Upper Crust Panko (code 01020), chopped rosemary, chives, and Parmesan. Wrap with bacon and sear in a sauté pan and finish in a 350 degree oven.
Dip a chicken leg in egg wash, dust in flour, dip in egg wash then roll in Upper Crust Panko, seasoned with paprika, dry thyme, onion powder, garlic powder, salt and pepper . Bake in at 350 until done.
Blanch green beans parsnips carrots and pearl onions and set aside. Prepare sauce by sweating onions celery and carrots in bacon fat. Deglaze with red wine reduce add stock and reduce with fresh oregano, thyme, and rosemary. Sautee mushrooms, add vegetables. Serve vegetables and sauce, top with stuffed chicken thigh and coated leg.
2009 2nd place recipe provided by Adam Dahlgren & Jeremy Barragan from CSCA of Pasadena CA
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Chicken Kiev with Italian Style Panko Spray Upper Crust Authentic Panko (code 00020) with vegetable oil and mix in Italian Seasoning, white pepper and garlic powder. Set aside.
Pound chicken breast to a thin cutlet and place breast face down. Spread butter on inside of chicken and sprinkle with parsley and oregano. Place Swiss cheese on chicken and roll tightly keeping cheese inside chicken. Dust with Upper Crust dry Tempura batter mix (code 07230) then dip in prepared tempura batter and roll in Spiced Panko mixture. Bake in a 350 degree oven until done. Chicken Kiev can also be deep fried provided the Swiss cheese is tucked tightly into the rolled chicken. |
Chicken Parmesan - Crispy Blend Italian seasonings and Parmesan with Upper Crust Authentic Japanese Panko (code 01020). If you spray the Panko with vegetable oil the spices and Parmesan will stay well mixed with the Panko. Dust chicken breast in dry Upper Crust tempura batter mix and shake off excess. Then 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 sauce and mozzarella cheese and bake until melted and hot. |
Chicken Taco - Spicy Baja style Dust chicken strips in Upper Crust Enterprises DRY Tempura Batter mix(code 07230)seasoned with Lemon Pepper, and Red Pepper powder. Then dip in prepared Tempura batter made with beer instead of water and seasoned with lemon pepper and Red pepper powder. Roll in Upper Crust Authentic Japanese Panko (code 00020) and deep fry at 350-375 degrees until golden brown. Serve in a corn tortilla with shredded cabbage, shredded cheese and a spicy cream sauce. |
Chorizo Scotch Egg Salad and Salsa. Wrap peeled soft-boiled eggs with a thin layer of chorizo (oregano, cayenne pepper, paprika, ground coriander, ground cumin, garlic powder, onion powder, salt and black pepper). Dust chorizo egg with flour, dip in egg wash and roll in Upper Crust Panko (code 01020). Deep fry until golden brown. Serve with salsa made with roasted jalapenos and serrano chilies, grilled corn, sautéed tomatoes red onion, garlic and cilantro. Served with bacon vinaigrette and sweet and spicy pickles.
2009 2nd place recipe provided by Adam Dahlgren & Jeremy Barragan from CSCA of Pasadena CA
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Classic Gourmet Onion Ring Slice thick sweet Spanish onions. Dust with Upper Crust Dry Tempura batter mix (code 07230) and shake off excess. Dip in prepared tempura batter and roll in Upper Crust Authentic Japanese Panko (code 00020) applying liberally. Deep fry in 350-375 degree oil until brown. The finished product will be a super crunchy onion ring that will out perform any pre-prepared onion ring at 1/2 the cost. Coated onion rings can be pre-staged. |
Coconut Apple Pie Instead of a top crust use Upper Crust Coconut Panko (code 03510) as the top. Blend melted butter into coconut Panko and spoon on top of pie filling. Bake the pie as usual. The coconut panko with deliver a crispy topping to your pie with a unique apple and coconut flavor |
Coconut Apple Wedge Bites Peel, core and cut apples into 6-8 wedges. Dust apple wedges with a DRY mixture of Upper Crust Coconut Batter mix (code 09230). Dip in prepared Coconut Batter made with ice cold pineapple juice. Roll apple wedges in Upper Crust Coconut Panko (code 03510) and deep fry at 375 degrees until golden brown. Serve with caramel dipping sauces.
• For a lighter version - Apples can be cut into ¼ inch cored rounds, dust, dip and roll as noted above then bake @ 350 degrees for approx. 35 minutes
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Coconut Bananas Cut banana into 1/2” diagonal slices. Dust the bananas with DRY Upper Crust Coconut Batter mix (code 09230). Dip in prepared Upper Crust Coconut Batter made with ice cold buttermilk instead of water. Roll in Caribbean Coconut Panko (code 03510). Deep fry @ 350-375 degrees until golden brown. Serve hot with ice cream and drizzle with chocolate syrup. |
Coconut Battered Bananas Cut banana into 1/2” diagonal slices. Dust the bananas with DRY Upper Crust Coconut Batter mix (code 09230). Dip in prepared Upper Crust Coconut Batter made with ice cold buttermilk instead of water. Deep fry @ 350-375 degrees until golden brown. Serve hot with ice cream and drizzle with chocolate syrup. |
Coconut Chicken Katsu Dredge skinless chicken thigh in DRY Upper Crust Coconut Batter mix (code 09230), dip in prepared Coconut batter made with water then coat with Upper Crust Caribbean Coconut Panko (code 03510). Deep fry at 350-375º until done. Slice into 1-inch strips and serve with a sweet pineapple Katsu Sauce. |
Coconut Cod Fingers Start with a 0.5-0.75 oz cod strip, rinse in cold water and dust with DRY Upper Crust Coconut Batter mix (code 09230), shake off extra. Dip in prepared Coconut batter made with ice cold water. Roll in Upper Crust Coconut Panko (Code 03510). Deep fry @ 350-375 degrees until golden brown. Serve as a Coconut Fish & Chip basket, a Coconut Fish Sandwich or a Fish Taco. |
Coconut French Toast Dip bread slices in beaten eggs, milk, vanilla & cinnamon mixture. Then dip egg-coated bread in Upper Crust 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. |
Coconut Pineapple Bites Cut fresh pineapple into 1-inch chunks or use a pineapple wedge about 5 inches long ½ inch thick. Dust pineapple with DRY Upper Crust Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter then roll in Upper Crust Coconut Panko (code 03510) applying liberally. Store in freezer. Deep fry at 350-375º until golden brown but do not overcook as you still want the pineapple to be slightly cold to give you the taste experience of a warm crispy coating and refreshing pineapple.. |
Country Style Onion Rings Thin slice Sweet Spanish onions, dust in DRY Upper Crust Tempura Batter mix (code 07230) seasoned with black pepper and seasoned salt, shake off extra then dip in prepared Tempura batter made with buttermilk instead of water and seasoned with black pepper. Roll in Upper Crust Authentic Japanese Panko Breadcrumbs (Code 01020) Deep fry at 350-375 degrees until golden brown. Great on top of steaks |
Crisp Bacon Wrapped Tomato & Arugula Salad Arugula and shaved fennel salad tossed in bacon-mayo vinaigrette (bacon mayo, lemon juice, white wine vinegar, salt and pepper). Topped with bacon wrapped tomato slice breaded with Upper Crust Panko (code 01020) and fried.
Garnished with bacon-mayo (bacon fat, whole egg, lemon juice, salt and pepper) and a slice of bacon. Serve with an avocado shake shooter (avocado, lemon juice, brown sugar, heavy cream, ice).
2009 1st place recipe provided by Andrew Richards & Alberto Enciso from CSCA of Pasadena CA
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Crisp Coconut Panko Peach Cobbler Mix Upper Crust Coconut Panko (code 03510) with melted butter, blend lightly. Top your favorite peach (or apple) cobbler and bake. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside. |
Crispy & Sweet Coconut Shrimp For the best Coconut shrimp - Lightly spray Upper Crust Authentic Japanese Panko (code 01020) with vegetable oil and blend in unsweetened coconut flakes, & powdered sugar. You should have a 50/50 mixture of coconut and Panko. Dust butterflied shrimp (26-30 ct size) Mexican White shrimp in dry Upper Crust Tempura Batter mix (code 07230) seasoned with fine bakers sugar, then dip in prepared tempura batter made with coconut milk instead of water and seasoned with fine bakers sugar and rum. Roll in Panko/Coconut mixture and Deep fry at 350-375 degrees until done. Serve with a spicy marmalade dipping sauce. |
Crispy Baked Coconut Orange Salmon Blend Upper Crust Coconut Panko (code 03510) with melted butter, orange juice and grated orange rinds to form a coarse crumb paste. Spoon Panko mixture on top of Salmon fillets and bake in a 350 degree 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 a spicy orange/mango puree |
Crispy Crumb Noodles Cook noodles and drain. In medium saucepan melt butter; add Upper Crust Authentic Japanese Panko (code 00020)Parmesan cheese, seasoned salt and black pepper, mixing well to coat the crumbs until golden. Add to noodles, stir & serve. |
Crispy French Toast Spray vegetable oil on Upper Crust Authentic Japanese Panko (code 00020) and gently mix with cinnamon; set aside. Dip bread slices in beaten eggs, milk, vanilla & cinnamon mixture. Then dip coated bread in Panko blend and gridle fry or deep fry until golden brown. French toast can also be sliced in to 1" strips for takeout. |
Crispy Katsu For the best Katsu you have ever tasted, pound chicken breast, pork cutlet or beef cutlet to 1/4 inch thick. Mix granulated garlic, black pepper & seasoned salt to Dry Upper Crust Tempura Batter mix (code 07230). Dredge protein in dry tempura batter mix, then dip in prepared tempura batter made with water or beer and coat with Upper Crust Authentic Japanese Panko (code 01020). Deep fry at 350-375 degrees until done. Slice into 1 inch strips and serve with Katsu Sauce (Ketchup, Worcestershire sauce, hot sauce & black pepper). |
Crispy Panko Stuffed Chicken Spray Upper Crust Authentic Japanese Panko (code 00020) with vegetable oil and mix in granulated garlic, parsley flakes, onion salt, oregano, and parmesan cheese; set aside. Lightly pound chicken breast until thin and stuff with your favorite stuffing mix; roll chicken tight. Dip in melted butter and egg mixture then generously roll in Panko breadcrumb mixture. Bake at 350 degrees until done |
Crispy Pizza Dough Best when used with a deck oven or brick oven. Blend Upper Crust Authentic Japanese Panko (code 00020)with canola oil to moisten. Roll & stretch pizza dough to pan size. Press Panko into the bottom of the rolled dough. If you use Panko no need to use Semolina flour. Add Sauce and toppings; Bake. The Panko will add an extra crispy texture to the pizza dough. For more flavor mix in Italian spices, seasoned salt and red pepper powder to the Panko. |
Crispy Shrimp Skewers Skewer 16 ct. size peeled Mexican White shrimp on wooden skewers. Dust skewered shrimp in Dry Upper Crust Tempura Batter Mix (code 07230) then dip in prepared Tempura Batter. Roll in Upper Crust Authentic Japanese Panko (code 01020). Deep fry til golden. Serve with various dipping sauces. Coated Shrimp can be pre-staged. |
Crunchy Tortellini Bites Cook, drain and cool Cheese Tortellini. Lightly spray Upper Crust Authentic Japanese Panko (00020) with olive oil. Blend Panko with garlic salt, Italian seasonings and grated Parmesan cheese. Dip tortellini in light egg wash then roll in seasoned panko. Deep fry at 375 degrees until golden brown. Serve with dipping sauces. Suggested sauces: Marinara, Alfredo, Pesto, Ranch, Hot Buffalo |
Crunchy Vegetable Panko Topping Saute chopped onion and garlic in olive oil; blend in Upper Crust Authentic Japanese Panko (code 00020). Cook until Panko is slightly browned. Use on any cooked vegetable item (broccoli, green beans, etc). For a more flavor add Parmesan cheese or shredded Asiago cheese to the Panko mixture. |
Egg & Sauage Croquettes Blend cooked scrambled eggs and cooked sausage together. Spoon egg/sausage blend into mashed potatoes and roll mashed potatoes around filling until the filling is hidden inside the mashed potato. Dip stuffed potato roll into egg wash and then Upper Crust Authentic Japanese Panko (code 01020). Deep fry until brown. Coated croquettes can be pre-staged and stored in the refrigerator or freezer until ready to fry. |
Eggplant Parmesan with Crispy Italian Panko Blend Italian seasonings and Parmesan with Upper Crust Authentic Japanese Panko (code 01020). If you spray the Panko with vegetable oil the spices and Parmesan will stay well mixed with the Panko. Dust eggplant in dry Upper Crust tempura batter mix and shake off excess. Then dip in prepared tempura batter and roll in Panko mix pressing Panko blend into the batter. Pan fry, or deep fry until done. Top with marinara sauce and mozzarella cheese and bake until melted and hot. |
Fish Taco De-glaze fish (Cod, Pollock or Halibut) by rinsing in cold water. Dust fish in DRY Upper Crust 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. Then roll in Upper Crust Authentic Japanese Panko bread crumbs (code 00020). Deep fry at 350-375 degrees until golden brown. Serve in a corn tortilla with shredded cabbage, shredded cheese and a spicy cream sauce. |
Fried Ice Cream Scoop your favorite ice cream into 1/2 cup sized balls and re-freeze until firm, about 1-2 hours. Spray Upper Crust Authentic Japanese Panko (code 00020) with oil and combine with cinnamon, sugar and walnuts or unsweetened coconut flakes; set mixture aside. Beat egg whites until foamy. Immediately dip ice cream into egg whites then roll in the Panko mixture; repeat if necessary. Freeze again for 3-4 hours. Deep fry 1 or 2 at a time @ 375 degrees for 10-15 seconds until golden. Serve immediately with drizzled chocolate syrup or in a puddle of raspberry coulis. |
Fried Ice Cream Sandwich Make an ice cream sandwich using your favorite ice cream and two slices of pound cake. Wrap tightly in plastic wrap pressing on the edges of the cake to seal in the ice cream. Freeze for 2-3 hours. Unwrap frozen sandwiches and dip into prepared Upper Crust Tempura Batter (code 07230). Deep fry @ 375 degrees for 20-30 seconds until golden brown. Serve immediately with cut berries and drizzled chocolate.
For extra crispiness roll in Upper Crust Authentic Panko (code 01020) after batter dip. |
Garlic-Almond String Beans with Crispy Panko Saute garlic in olive oil; toss in string beans, Upper Crust Authentic Japanese Panko (code 01020) and thinly sliced almonds. Cook until slightly tender and Panko crumbs start to brown. Add salt and pepper to taste; serve immediately. For more flavor add Parmesan cheese. For more variety cook string beans with sliced mushrooms. |
Goat Cheese Medallions Slice Goat Cheese into medallions about 1 inch thick and about 1 inch in diameter. Dust goat cheese pucks in DRY Upper Crust Tempura Batter mix (code 07230) then dip prepared Tempura Batter mix and roll in Upper Crust Authentic Japanese Panko (code 01020)coating generously. Deep fry at 375 degrees until golden brown. Serve as an appetizer or with a salad. |
Golden Breaded Shrimp Add Garlic powder, Onion powder, Seasoned salt & White pepper to Upper Crust Tempura Batter mix (code 07230). Dust butterflied Mexican White shrimp (26-30 ct size)in dry tempura batter mix, then dip in prepared tempura batter. Roll in Upper Crust Authentic Japanese Panko (code 01020). Deep fry at 350-375 degrees until done. Serve with dipping sauce. |
Golden Fried Brie Dust 1-inch brie cubes in dry Upper Crust tempura batter mix (code 07230) shake off excess then dip in prepared tempura batter seasoned with salt and pepper and roll in Upper Crust Authentic Japanese Panko Breadcrumbs (Code 00020). Refrigerate cubes for about 20 minutes. Deep fry at 350-375 degrees for 3-5 minutes until golden brown. Serve warm with a cranberry sauce for dipping. |
Golden Fried Coconut Brie Dust 1-inch brie cubes in DRY Upper Crust Coconut batter mix (code 09230) shake off excess then dip in prepared Coconut batter. Roll in Upper Crust Coconut Panko (Code 03510). Refrigerate cubes for about 20 minutes. Deep fry @ 350-375 degrees for 3-5 minutes until golden brown. Serve warm with a cranberry sauce. |
Golden Gala Apple Almond Rounds Lightly spray vegetable oil on Upper Crust Authentic Japanese Panko (code 00020) and gently blend in powdered sugar, cinnamon and sliced almonds; set aside. Core and slice Gala apples into ½-inch rounds. Dust apple rounds with a dry mixture of Upper Crust Tempura Batter (code 07230), powdered sugar & cinnamon, then dip in prepared tempura batter. Roll coated apple wedges in sweet Panko mixture and deep fry at 375 degrees until golden brown. For a lighter version, bake @ 375 for 30 minutes til tender and golden. Serve with caramel dipping sauce. |
Hawaiian Coconut Chicken sandwich Dust a pounded chicken breast with DRY Upper Crust Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter then roll in Upper Crust Coconut Panko (code 03510) applying liberally. Deep fry @ 350-375 degrees until golden brown. Serve on a King’s Hawaiian roll with a pineapple slice and sweet mango salsa |
Jalapeno Crispy Wheel Drain deli sliced Jalapenos. Dust Jalapenos in DRY Upper Crust Tempura Batter mix (code 07230), shake off extra then dip in prepared Tempura batter and roll in Authentic Japanese Panko Breadcrumbs (Code 01020) Deep fry at 350-375 degrees until golden brown. |
Japanese Meatloaf For the best tasting meatloaf which is flavorful and juicy you need to use a high quality breadcrumb. Mix 50% ground beef with 50% ground pork, add diced onions, minced garlic, soy sauce, ketchup, Worcestershire sauce, pepper, red pepper, salt and Upper Crust Authentic Japanese Panko (code 00020). Blend well until all ingredients are moist. Bake in loaf pan at 350 degrees until done. |
Lavender Poached Shrimp with Panko Biscuit Form 16/20 shrimp on skewers to make little shrimp disks and poach in water containing dried lavender blossoms and lemon set aside. Oven bake 2 inch size biscuits made of Upper Crust Panko (code 01020), red onions, yellow & red bell pepper, lemon zest, mascarpone, egg, flour, mint, chives, and parsley. Place shrimp on top of a simple fennel salad (lemon juice and extra virgin olive oil) and then stack the Panko biscuit on the top of the shrimp. Served with sherry vinegar reduction sauce.
2009 3rd place recipe provided by Lisa Deaver & Erin Vasquez from CSCA of Pasadena CA
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Lemon Pepper Rock Fish De-glaze Rock fish by rinsing in cold water. Dust fish in DRY Upper Crust Tempura Batter mix (code 07230) seasoned with Lemon Pepper shaking off excess. Dip in prepared Tempura batter seasoned with lemon pepper and then roll in Upper Crust Authentic Japanese Panko breadcrumbs (code 01020). Deep fry at 350-375 degrees until golden brown. |
Linguine with Panko and Red Peppers Boil the pasta in salted water until al dente, drain and set aside. In a large deep skillet heat olive oil, add Upper Crust Authentic Japanese Panko (code 01020) stirring constantly until golden, about 2 minutes. Transfer to a plate to cool. Saute diced onions, garlic and red bell pepper in olive oil until onions are translucent. Remove vegetables from the pan. Drizzle olive oil over pasta and toss until well coated. Add the golden Panko, cooked vegetables, chopped parsley and grated Parmesan cheese. Season with Salt and Pepper and serve. |
Maryland style Crab Cakes To canned cooked crab meat add, diced celery, minced chives, mayonnaise, dijon mustard, hot sauce, egg and Upper Crust Authentic Japanese Panko (code 01020). Gently blend until all ingredients are moist. Form into 2 oz crab cakes and dip into an egg wash and roll in Panko breadcrumbs gently pushing Panko into surface of the crab cake. Deep fry at 350-375 degrees until done. For a lighter taste, brush crab cakes with melted butter and bake at 350 degree oven until done or Grill on a flat grill until done. |
Meatloaf - classic style Blend ground beef with chopped shallots, Parmesan cheese, beaten eggs, pepper, oregano, thyme, rosemary, seasoned salt, half & half cream, tomato paste and Upper Crust Authentic Japanese Panko (code 00020). Blend well and cook at 350 degrees until done. For a different flavor instead of using beef use a mix of ground turkey, beef and pork. |
Meatloaf - Spicy Mexican style Blend ground beef with taco seasoning, diced green chiles, garlic, chopped jalapeno peppers, salsa, beaten eggs, pepper, and Upper Crust Authentic Japanese Panko (code 00020). Blend well and cook at 350 degrees until done. For a different flavor instead of using beef use a mix of ground turkey, beef and pork. Top with salsa and serve |
Milanesa For a crispy Milanesa, pound pork or beef cutlet to 1/4 inch thick. Combine granulated garlic, black pepper & seasoned salt with all purpose flour and corn starch. Dredge cutlet in flour mixture, dip in egg and coat with Upper Crust Authentic Japanese Panko (code 01020). Deep fry at 350-375 degrees until done. Slice into 1 inch strips and serve with Pico de Gallo (Finely diced tomatoes, green onions, round onions, cilantro, and jalapeño peppers tossed in lemon juice and salt to taste). |
Mozzarella Sticks with Crispy Panko Lightly spray vegetable oil on Upper Crust Authentic Japanese Panko (code 00020)and gently blend in garlic powder, white pepper and Italian seasoning; set aside. Dust mozzarella cheese stick in Dry Upper Crust Tempura Batter mix (code 07230) shake off excess, then dip in prepared Tempura Batter. Roll in seasoned panko mixture and deep fry at 350-375 degrees until golden brown. For best results, refrigerate the coated cheese prior to frying. |
Nutty Apple Cranberry Crisp Peel, core and cut 3-4 green apples into 1/4-inch thick slices. Combine with dried cranberries in a baking dish. Add flour and sugar to fruit and toss to evenly coat all pieces; set aside. In a medium bowl combine Upper Crust Authentic Japanese Panko (code 00020), finely chopped pecans, cinnamon and sugar; add melted butter until mixture resembles coarse crumbs. Sprinkle evenly over fruit. Bake @ 350 for approx. 35 minutes. Cool 5 minutes and serve warm. Great alone or with Ice Cream. Bananas and raisins can be substituted; cook time would be 20-25 minutes. |
Oven Fried Chicken Blend nonfat dry milk, all purpose flour, dry mustard, garlic powder, pepper, minced dried onions & paprika. Dust whole split chicken breasts, in flour mix, dip in egg whites & milk mixture then roll in Upper Crust Authentic Japanese Panko (code 01020) and generously coat the chicken pressing the panko into the chicken. Brush with melted butter and bake in a 350 degree oven until done. |
Oyster Delight This is a simple recipe for those that like the true flavor of Oysters. Using fresh Pacific or Eastern Oyster dust with flour then dip in egg wash and roll in Upper Crust Authentic Japanese Panko (code 01020). Deep fry at 350-375 degrees until done. The oysters come out creamy inside and crunchy outside with the true flavor of the oyster coming through. Remember the Pacific oyster has a stronger flavor so if you like mild oyster flavor stick with Eastern Oyster. |
Panko & Beer Onion Rings Thick slice Sweet Spanish onions, and dust in DRY Upper Crust Tempura Batter mix (code 07230), shake off extra and dip in prepared Tempura batter made with a strong lager beer instead of water. Then generously coat with Upper Crust Authentic Japanese Panko (Code 00020) and deep fry at 350-375 degrees until golden brown.
For more beer flavor soak onion rings in beer and reuse this flat beer to make the Tempura batter.
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Panko Crusted Opah (Moonfish) Blend, mayonnaise, fresh chopped dill, minced garlic, hot chili sauce, dried parsley & onion powder. Spread seasoned mayonnaise mixture on top of fish and top the fish with a generous amount of Upper Crust Enterprises Authentic Panko breadcrumbs (code 00020)until all the spread is covered. Baked in a 350 degree oven until done. To provide more browing to the breadcrumbs blend in olive oil prior to topping the fish. |
Panko Fire Onion Rings Thick slice Sweet Spanish onions, and dust in DRY Upper Crust Tempura Batter mix (code 07230)seasoned with fine grind red pepper and garlic powder, shake off extra then dip in prepared Tempura batter seasoned with lots of Tabasco sauce. Roll in Upper Crust Authentic Japanese Panko Breadcrumbs (Code 00020) Deep fry at 350-375 degrees until golden brown.
For extra kick spray vegetable oil on Upper Crust Authentic Japanese Panko Breadcrumbs and gently blend in red pepper flakes. Deep fry and serve with Ranch dressing and plenty of beer.
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Panko-Crusted Coconut Chicken with Rum Rasin Sauce Dip boneless chicken breast in egg wash and then in Upper Crust Coconut Panko (code 03510). Pan fry until done. For the sauce pour boiling water over raisins and let sit for 10 minutes, Remove raisins and add to the water melted butter and sugar, cook until thicken. Add back raisins stir and ladle over chicken. |
Parmesan & Garlic Onion Rings Lightly spray vegetable oil on Upper Crust Authentic Japanese Panko Breadcrumbs (Code 00020) and gently blend in garlic powder. Thick slice Sweet Spanish onions, and dust in DRY Upper Crust Tempura Batter mix (code 07230) seasoned with black pepper, garlic powder & Parmesan cheese, shake off extra then dip in prepared Tempura batter seasoned with pepper, garlic & Parmesan. Generously coat in garlic Panko mixture. Deep fry at 350-375 degrees until golden brown. Sprinkle with Parmesan cheese and serve.
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Parmesan & Panko Topped Baked Halibut Lightly blend Upper Crust Authentic Japanese Panko (code 00020) with minced garlic, olive oil, Parmesan cheese and crumbled dried thyme into a light paste. Press Panko mixture on top of Halibut steaks and sprinkle with fresh ground pepper. Bake in a 350 degree oven until fish is tender - approx 10-12 minutes. |
ParmPanko Crusted Chicken, Panko/Ricotta Stuffed Tomatoes, and Panko Pasta Coat chicken breast in Upper Crust Panko (code 01020) and Parmesan cheese, pan fry until done. Serve with a baked Roma tomato (filled with a stuffing of panko, Parmesan, egg, ricotta, lemon zest, thyme, rosemary, parsley, and flour). A side of Panko fettuccine pasta tossed with herbed brown butter and toasted panko. And sautéed asparagus tips.
2009 3rd place recipe provided by Lisa Deaver & Erin Vasquez from CSCA of Pasadena CA
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Pickle Crisp Drain a pickle wedge or slice. Dust pickle in DRY Upper Crust Tempura Batter mix (code 07230), shake off extra then dip in prepared Tempura batter. Roll in Upper Crust Authentic Japanese Panko Breadcrumbs (Code 00020) Deep fry at 350-375 degrees until golden brown. |
Pistachio Halibut Blend finely crushed pistachio nuts with Upper Crust Authentic Japanese Panko (code 01020) and pepper, and dill. If you spray the Panko with vegetable oil first the spices and crushed pistachios will stay mixed. Dip Halibut in buttermilk then roll in Panko/pistachio mixture and pan fry until done. |
Pork & Shrimp Fritter Mix 50% ground pork with 50% peeled shrimp pieces along with smashed bananas, minced garlic and diced plantains. Roll meat mixture into 1 oz size balls, dip in egg wash, coat with Upper Crust Authentic Japanese Panko (code 00020)and deep fry until done. Serve as an appetizer or side dish with seafood or a pork cutlet. |
Pork Asparagus Wrap with Crispy Panko Wrap thin slices of pork around asparagus tops and secure with a toothpick. Then dust with dry Upper Crust Tempura Batter Mix (code 07230), shake off excess. Dip in prepared Tempura batter and roll in Upper Crust Authentic Panko (code 01020)and deep fry at 350-375 degrees until done. For more flavor blend onion powder, garlic powder and pepper into tempura batter mix. |
Potato Fritters Blend mashed potatoes with cottage cheese, frozen peas, curry powder and salt. Shape into 2 inch sized discs. Dip in dry flour and then into egg wash and roll in Upper Crust Authentic Japanese Panko (code 01020). Deep fry until brown. Coated fritters can be pre-staged and stored in the refrigerator or freezer until ready to fry. |
Razor Clams - Crispy Clean razor clams and drain on paper towels. Dust clams in Upper Crust Dry Tempura Batter mix (code 07230) shake off excess, then dip in prepared tempura batter and roll in Upper Crust Authentic Japanese Panko (code 01020). Deep fry at 375 degrees until golden brown.
For a lighter coating replace prepared tempura batter with egg wash.
- Recipe idea submitted by Mike and Molly Patronick |
Salmon with Crispy Panko, Horseradish & Dill Blend Upper Crust Authentic Japanese Panko (code 00020) with fresh chopped dill, prepared horseradish, lemon juice and olive oil until it is a light coarse crumb paste. Sprinkle panko mixture on top of Salmon steaks and bake in a 350 degree oven until 3/4 done. Transfer to a broiler to brown panko crumb topping. Top with a mild white cream sauce seasoned with dill and horseradish. |
Simple Stuffing Saute finely chopped onions and garlic in butter or olive oil. Add parsley flakes, salt, coarse ground pepper and grated Parmesan cheese. Blend with Upper Crust Authentic Japanese Panko (code 00020). Use to top Mushrooms, to stuff chicken, pork, beef, seafood. For a superior stuffing, add crab or chopped sausage. For a spicy variety add chopped jalapeños or red chili flakes. |
Smoked Chicken Breast with Roasted Portobello Mushroom Smoked chicken breast (smoked with lemon and orange peels, herbs de provence, Panko breadcrumbs and brandy) with oven roasted Portobello mushroom topped with sautéed pan dressing (Upper Crust Panko code 01020, yellow onion, corn, Bartlett pear, rosemary and dill, sautéed in butter). Glaze chicken with a reduction of yuzu juice, mirin salt & pepper.
Serve with a side of butternut squash and red bliss potato cubes on a rosemary twig skewer and a shooter of pink sangria (red and white table wine, brown sugar, simple syrup), garnish with an orange supreme.
2009 1st place recipe provided by Andrew Richards & Alberto Enciso from CSCA of Pasadena CA
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Spam & Egg Croquettes Blend cooked scrambled eggs and diced spam together. Spoon egg/spam blend into mashed potatoes and roll mashed potatoes around filling until the filling is hidden inside the mashed potato. Dip stuffed potato roll into egg wash and then Upper Crust Authentic Japanese Panko (code 01020). Deep fry until brown. Coated croquettes can be pre-staged and stored in the refrigerator or freezer until ready to fry. |
Spam Dunkers Cut Spam into 1-inch by 1-inch wide strips. Dust Spam strips in Upper Crust Enterprises DRY Tempura Batter mix (code 07230). Then dip in prepared Tempura batter made with pineapple juice instead of water. Roll in Upper Crust Authentic Japanese Panko breadcrumbs (code 01020) and deep fry at 350-375 degrees until golden brown. Serve with a pineapple dipping sauce. |
Spiced Sweet Tempura Pumpkin Cut fresh pumpkin into 3-inch long, 1-inch thick pieces. To water add cinnamon, cloves and orange rind and bring to a boil; add pumpkin pieces and cook til tender; drain and set aside to cool. To prepare batter, combine Upper Crust Tempura Batter (code 07230) with brown sugar and ground cinnamon; add cold club soda instead of water. Dust the pumpkin with Dry Tempura Batter mix blended with powdered sugar & cinnamon. Dip in prepared Tempura Batter then deep fry at 375 degrees until golden brown. Serve with vanilla ice cream and dust with ground cinnamon. |
Spicy Baked Chicken Fingers Mix mayonnaise, Dijon mustard, Tabasco hot sauce, and black pepper. Dip chicken strips in mayonnaise mixture and roll in Upper Crust Enterprises Authentic Panko breadcrumbs (code 01020), brush with melted butter and bake in a 350 degree oven until done. Serve with your favorite dipping sauce.
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Spicy Coconut Broiled Scallops Combine Upper Crust Coconut Panko (code 03510) with hot sauce and red pepper flakes; set aside. Dip Scallops in beaten eggs and roll in Panko mixture; place in an individual casserole dish. Brush with butter and bake at 350 degrees until tender. Serve with a creamy wasabe sauce |
Spicy Spam Croquettes Blend diced spam together with a spicy Katsu sauce. Spoon spicy spam blend into mashed potatoes and roll mashed potatoes around filling until the filling is hidden inside the mashed potato. Dip stuffed potato roll into egg wash and then Upper Crust Authentic Japanese Panko (code 01020). Deep fry until brown. Coated croquettes can be pre-staged and stored in the refrigerator or freezer until ready to fry. |
Spring Fritters Mix crumbled Queso Fresco cheese with cooked crumbled chorizo and beaten eggs until well blended. Scoop a 2 table spoon size of above mixture, roll and flatten unto 1/2 inch thick disks. Coat with Upper Crust Panko (code 01020) pressing Panko into surface. Deep Fry until golden brown. Serve with a cream sauce or tomato salsa. |
Stuffed Jalapeno Peppers - crispy coated Cut top off and clean seeds from fresh Jalapeno peppers. Fill inside of Jalapeno pepper with a variety of fillings from cream cheese, to mozzarella, to crab stuffing, to cheddar cheese or any filling you desire. Dust stuffed pepper in DRY Upper Crust Tempura Batter mix (code 07230), shake off extra then dip in prepared Tempura batter. Roll in Upper Crust Authentic Japanese Panko Breadcrumbs (Code 01020) Deep fry at 350-375 degrees until golden brown. |
Sweet Coconut Onion Rings Slice thick sweet Spanish onions. Dust with DRY Upper Crust Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter and roll in Upper Crust Coconut Panko (code 03510) applying liberally. Deep fry @ 350-375 degrees until golden brown. Serve with a mango Chutney. |
Sweet Coconut Shrimp For the best Coconut shrimp - Dust butterflied shrimp (26-30 ct size) Mexican White shrimp in DRY Upper Crust Coconut Batter mix (code 09230), then dip in prepared Coconut batter. Roll in Coconut Panko (code 03510) and Deep fry @ 350-375 degrees until done. Serve with a trio of dipping sauces – spicy pineapple marmalade, mango salsa, sweet and sour plum sauce. |
Sweet Tempura Bananas Great as a desert item . Cut banana into 1/2 inch diagonal pieces. Dust the bananas in a powdered sugar & cinnamon mixture then dip in prepared Upper Crust Tempura Batter mix (code 07230) seasoned with powdered sugar and cinnamon. Deep fry at 350-375 degrees until golden brown. Serve hot , Garnish with caramel sauce and serve with ice cream. For extra crispiness roll in Upper Crust Authentic Panko (code 01020) after the tempura dip.
This same recipe can be used with apple wedges for an apple pie bite.
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Tempura Shrimp Gently blend Upper Crust Tempura batter mix (code 07230) with ice cold water. Do not over blend, some batter lumps are good as it will provide extra visual appearance to final product.
Clean shrimp and dust with DRY Upper Crust Tempura Batter mix. Then dip in prepared Tempura Batter and deep fry until done.
For extra lacy appearance drizzle extra batter on coated shrimp while still in the fryer.
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Tilapia with crispy Panko Blend Upper Crust Authentic Japanese Panko (code 01020) with Italian seasoning, garlic powder, salt & paprika. Dip Tilapia fillet in egg wash then coat with seasoned Panko mixture. Pan fry in oil turning once. Serve on a bed of sauteed spinach seasoned with onions, garlic, Parmesan cheese and red pepper. |
Tonkatsu Dust Pork Loins slices (1/2 in thick) in Dry Upper Crust Tempura Mix (code 07230) then dip in prepared Tempura Batter mix made with buttermilk, salt and garlic powder. Roll in Upper Crust Authentic Japanese Panko (code 01020). Deep fry in peanut oil at 375 degrees until done. Slice each pork loin into 1/2 inch wide pieces and place on chopped napa cabbage. |
Utah Sweets - Crispy Hot Peppers with Cheese Drain red Jalapeno peppers and fill with a 1/2 inch slice of mozzarella stick. Dust in DRY Upper Crust Tempura Batter mix (code 07230), shake off extra then dip in prepared Tempura batter. Roll in Upper Crust Authentic Japanese Panko Breadcrumbs (Code 00020) Deep fry at 350-375 degrees until golden brown. Serve with plenty of cold soda & beer.
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Wiener Schnitzel Pound chicken breast or veal nice and thin. Dust with flour mixture (flour, lemon pepper, garlic & salt) then dip in egg wash and roll in Upper Crust Authentic Japanese Panko(code 01020). Pan fry until done. Squeeze fresh lemon juice on top.
For a slightly thicker coating instead of flour/egg dip replace with Upper Crust Tempura batter mix (code 07230) seasoned with lemon pepper. Dust in dry Tempura batter mix then dip in prepared tempura batter then roll in Panko. |
Wings - Extra Crispy & Ready for Sauce Soak raw chicken wings in buttermilk for 5-10 minutes. Blend seasoned flour with Upper Crust Panko (code 01020). Target a 1 to 1 ratio of flour to Panko.
Drain the wings and roll them in Panko blend.
Deep fry at 350 degree until done.
The wings come out extra crispy and can be sauced without getting soggy.
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Worlds Best Crispy Panko Chicken For the best Chicken you have ever tasted, Gently spray Upper Crust Enterprises Authentic Japanese Panko (code 01020)with vegetable oil and mix in Parmesan cheese, pepper and parsley; set aside. Add dry hot mustard and granulated garlic to Upper Crust tempura batter mix (code 07230). Roll chicken in the dry tempura mix and shake off excess. Dip chicken in prepared tempura batter and then coat with Panko mixture. Deep fry at 350-375 degrees until done. For a lighter version, bake at 350 degrees.
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Yummy Tempura Oreos Prepare Upper Crust Tempura Batter (code 07230). Dip Oreo Cookies in batter then deep fry @ 375 degrees for 2-3 minutes until golden brown. Serve immediately with a fruit sauce or with ice cream.
For extra crispiness roll in Upper Crust Authentic Panko (code 01020) after the tempura dip. |
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