Blend Italian seasonings, garlic powder, red pepper and Parmesan with Authentic Japanese Panko (code 01020). If you spray the Panko with vegetable oil the spices and Parmesan will stay well mixed with the Panko. Slice Portobello mushroom caps into 1/4-1/2 thick slices. Dust Portobello in flour and dip in egg wash then coat with seasoned
Set up three containers – flour, egg-wash, Panko. Dust raw frozen (or fresh cut) sweet potato fries in flour, then dip in egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry until done. This will provide a very crispy outer coating to the fry and it will stay crispy for a long
Add ground red pepper and white pepper to Upper Crust Tempura Batter mix (code 07230). Divide the seasoned Tempura Batter mix in two containers. One will have dry seasoned Tempura Batter mix. The other you will make a batter by blending the seasoned Tempura Batter mix with beer. Dust raw, cut sweet potato fries in
Start with Authentic Japanese Panko (code 01020) add olive oil, grated Parmesan cheese, black pepper, garlic powder and onion powder, gently blend (the texture should be like a light wet sand/paste). Slice the sweet potatoes or cube the sweet potatoes (potatoes should be cooked or par cooked) and place 3-4 oz in an oven-suited oval
Sauté Authentic Japanese Panko (code 01020) with butter until brown, remove from heat and add grated Parmesan cheese, grated Romano cheese, Italian seasoning and black pepper. Set aside. Make a creamy cheese sauce using cheddar, Jack, & Swiss cheese blend, add cooked cubed sweet potato to the cheese sauce and gently blend until well coated.
Drain red Jalapeno peppers and fill with a 1/2 inch slice of mozzarella stick. Dust in dry Tempura Batter mix (code 07230), shake off extra then dip in prepared Tempura batter. Roll in Authentic Japanese Panko Breadcrumbs (Code 01020). Deep fry at 350-375 degrees until golden brown. Serve with plenty of cold soda and beer.
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
Cut fresh jalapenos in 1/4 inch slices or drain deli sliced Jalapenos. Dust Jalapenos in dry t Tempura Batter mix (code 07230), shake off excess then dip in prepared Tempura batter and roll in Authentic Japanese Panko Breadcrumbs (Code 01020). Deep fry at 350-375°F until golden brown. Serve with cold beer.
Lightly spray vegetable oil on Authentic Japanese Panko (code 01020) and gently blend in powdered sugar, cinnamon and sliced almonds; set aside. Peel, core and slice Gala apples into ½-inch rounds. Dust apple rounds with a dry mixture of Tempura Batter (code 07230), powdered sugar and cinnamon, then dip in prepared tempura batter. Roll coated
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.