Fried Ice Cream Sandwich
Monday, 21 October 2013
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 Tempura Batter (code 07230). Deep fry at 375 degrees for
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Crispy Baked Coconut Orange Salmon (Video)
Monday, 21 October 2013
- Published in Panko Recipe Suggestions, Recipe Suggestions
Salmon with Crispy Panko, Horseradish & Dill
Monday, 21 October 2013
Blend Authentic Japanese Panko (code 01020) 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
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Golden Gala Apple Almond Rounds
Monday, 21 October 2013
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
Jalapeno Crispy Wheel
Monday, 21 October 2013
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.
Chicken Kiev with Italian Style Panko
Monday, 21 October 2013
Spray Authentic Panko (code 01020) 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
Simple Stuffing
Monday, 21 October 2013
Sautee finely chopped onions and garlic in butter or olive oil. Add parsley flakes, salt, coarse ground pepper and grated Parmesan cheese. Blend with Authentic Japanese Panko (code 01020). This mixture can be used to top mushrooms, or to stuff chicken, pork, beef, and seafood. For a superior stuffing, add crab or chopped sausage. For
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Golden Fried Coconut Brie
Monday, 21 October 2013
Dust 1-inch brie cubes in dry Coconut batter mix (code 09230); shake off excess then dip in prepared coconut batter. Roll in Coconut Panko (Code 03510).Refrigerate cubes for about 20 minutes or freeze. Deep fry at 350-375°F for 3minutes until golden brown. Serve warm with a pineapple or apple marmalade.
Golden Fried Brie
Monday, 21 October 2013
Dust 1-inch brie cubes in dry tempura batter mix (code 07230); shake off excess then dip in prepared tempura batter seasoned with salt and pepper. Roll in Authentic Japanese Panko (Code 00020). Refrigerate cubes for about 20 minutes. Deep fry at 350-375°F for 3-5 minutes until golden brown. Serve warm with a cranberry sauce for
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Crispy Panko Stuffed Chicken
Monday, 21 October 2013
Spray Authentic Japanese Panko (code 01020) 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
- Published in Panko Recipe Suggestions, Recipe Suggestions