Cheese & Dairy
Crispy French Toast
Monday, 21 October 2013
Spray vegetable oil on Authentic Japanese Panko (code 01020) and gently mix with cinnamon; set aside. Dip bread slices in beaten eggs, milk, vanilla and cinnamon mixture. Dip coated bread in Panko blend and griddle fry or deep fry until golden brown. French toast can also be sliced in to 1″ strips for takeout.
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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
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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Stuffed Jalapeno Peppers – crispy coated
Monday, 21 October 2013
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 Tempura Batter mix (code 07230), shake off extra then dip in prepared Tempura batter.
Mozzarella Sticks with Crispy Panko (Video)
Monday, 21 October 2013
Goat Cheese Medallions
Monday, 21 October 2013
Slice Goat Cheese into medallions about 1 inch thick and about 1 inch in diameter. Dust goat cheese pucks in dry. Tempura Batter mix (code 07230). Dip in prepared Tempura Batter mix and roll in Authentic Japanese Panko (code 01020) coating generously. Deep fry at 375°F until golden brown. Serve as an appetizer or over
Fried Ice Cream
Monday, 21 October 2013
Scoop your favorite ice cream into 1/2 cup sized balls and re-freeze until firm, about 1-2 hours. Spray Authentic Japanese Panko (code 01020) 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
- Published in Panko Recipe Suggestions, Recipe Suggestions
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