Sentences with phrase «used panko bread crumbs»

I added sherry to the mixture and used Panko bread crumbs instead of regular bread crumbs.

I appreciated that you used Panko bread crumbs in this because I often can not find vegan versions of regular bread crumbs.

I used Panko bread crumbs, soy sauce instead of Worcestershire sauce (didn't have any), and beef cubes (didn't have the granules).

can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground pepper

I'll use panko bread crumbs and homemade chicken stock for sure!

To keep the texture of «frying», I decided to use panko bread crumbs for an extra crunch and it worked beautifully for this zucchini parm recipe.

(I use Panko bread crumbs for extra crispiness.)

For this dish, I use panko bread crumbs, finely chopped walnuts, and butter - fried sage leaves.

If you don't want to make something deep fried and deal with a pot of hot oil, the answer is an easy one... use panko bread crumbs.

Not exact matches

To avoid dairy, make your own bread crumbs by crumbling up dairy - free bread, or using panko.

They use goat cheese, smoked gouda, and cheddar and top it off with panko bread crumbs.

I used half fine commercial breadcrumbs and half panko, because i was afraid the bread crumbs would be too fine.

To get them to have the perfect amount of saltiness for my family, this is how I did it — I used the liquid aminos instead of soy sauce, seasoned panko bread crumbs instead of plain, and water instead of broth.

I use Erewhon Crispy Brown Rice Cereal as a panko bread crumb replacement on Chicken Confetti Bites and Erewhon Cornflakes add the perfect crunch to Dairy Free Buffalo Chicken Bites.

I used chicken broth (bc it's what I had) & Panko bread crumbs.

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

Baked breaded chicken was a big hit — I discovered I only had 1/2 c panko, so I crushed up some multigrain tortilla chips into crumbs and used 1/2 c of that.

I added about 1/2 cup of low fat cottage cheese and used panko for the bread crumbs.

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

For this recipe I used gluten free panko instead of regular bread crumbs and brown rice pasta to make the whole dish gluten free.

I poached the idea of using Japanese panko bread crumbs from someone on the web, and reckoned it would be tasty to mix in some Thanksgivingy Sage and Onion stuffing mix, because I've always cooked with that scene from Friends in my head, where Rachel makes a trifle, and puts bolognese in it by accident, but Joey loves it, because he loves all the flavours.

1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)

1 pound of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I used a handful of fresh lemon oregano minced 1 egg 1/2 cup of Panko bread crumbs

Sadly, I did not have panko but I used regular bread crumbs and it was quite nice.

Note: Nutrition data was calculated using regular ground turkey instead of a 99 % fat free version and regular bread crumbs instead of panko due to limitations of nutrition information available on nutritiondata.com.

The only thing I would have done differently would be to use a higher ratio of panko bread crumbs to cornflakes.

Any time a recipe calls out for the use of bread crumbs or Panko, just make your own delicious gluten - free crumbs using Blue Diamond Nut Thins.

On the phone, of course, because although I had a computer at the time, I certainly wouldn't have been cool enough to use it to order panko bread crumbs.

Combine withe panko bread crumbs with the spices you decide to use.

Panko crumbs, or Japanese bread crumbs, are flake - like, coarsely ground bread crumbs used to make crisp, light fried foods and crumb toppings for casseroles.

Oh, and for a wonderful gluten free panko bread crumb replacement, try crushing and using Erewhon Crispy Brown Rice Cereal.

I added a bit more salt to counteract the lemon juice and used toasted panko bread crumbs and I had superior lacinato kale from MOMs market in Merrifield, VA

2 cups panko bread crumbs or almond meal 2 tablespoons Morlife SuperDip Mix (Leah used Spinach, Herb & Onion) 2 tablespoons paprika - option 2 tablespoons dried oregano - option Pinch salt & pepper 2 eggs fillets Flathead fish or any firm fresh white fish, sliced into «fingers» Olive or coconut oil for cooking

Very similar to Martha Stewart recipe that I used with Panko bread crumbs before going Keto.

Panko crumbs can be used as a breading for shrimp, pork and chicken, as well as a topping for macaroni and cheese, gratins and an ingredient in stuffing for artichokes to stuffed clams.

Gently deep - fried in fresh batter; individually pan-fried in butter and lemon; and sautéed breaded fillets, using homemade coarse fresh white bread crumbs (Panko works, too).