Gently blend cooked turkey stuffing, with diced turkey, frozen corn and peas. Roll into a 2 oz ball and flatten into a 3 inch disc. Dust turkey dinner disc in dry tempura batter mix (07230), and dip in prepared tempura batter mix then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown,

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. Dust in dry Tempura Batter mix (code 07230) then dip in prepared Tempura Batter mix made with water and coat with Authentic Japanese

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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

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 (Authentic Japanese Panko (code 01020), yellow onion, corn, Bartlett pear, rosemary and dill, sautéed in butter). Glaze chicken with a reduction of Yuzu juice, mirin salt and pepper.   Serve

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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

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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.

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 Authentic Japanese Panko (code 01020), red onions, yellow and red bell pepper, lemon zest, mascarpone, egg, flour, mint, chives, and parsley. Place shrimp on top

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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 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.

Sauté Authentic Japanese Panko (code 01020) in olive oil until golden brown, let cool. Blend in shredded Monterey Jack, white cheddar, and Asiago cheese. Set aside. Sauté a blend of vegetable (mushrooms, onions, peppers, carrots) when 3/4 done, add salt & pepper combine with beaten egg mixture (eggs & milk & shredded cheeses). Place in

Coat chicken breast in Authentic Japanese 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 sautée asparagus

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