Uncle Bills Homemade Panko Style Bread Crumbs Recipes

Steps:

• In a medium bowl, combine all the ingredients and mix well.
• Use or store.

Steps:

• Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
• Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
• Immediately remove bread crumbs from oven and allow them to cool.
• Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.

Steps:

• Preheat oven to 300°F.
• Cut the bread into pieces that will go through the tube on a food processor.
• Using the food processor with a shredding disk, push the bread pieces through the tube to make coarse bread crumbs.
• Transfer the crumbs to a large mixing bowl.
• Sprinkle with seasoning salt, granulated garlic powder and Beau Monde seasoning; toss well to coat.
• Transfer the coated bread crumbs to parchment lined baking sheets and spread to thin layers.
• Bake in preheated 300 F oven for 6 minutes or until bread crumbs are dry, but not toasted, Stir the bread crumbs at least once during baking time. Do not let crumbs brown, they should still be just off white in color.
• Turn oven off, open the oven door for about 10 minutes to cool slightly and leave the bread crumbs in the oven to further dry for at least 1/2 hour.
• Remove from oven and let cool completely.
• Store the crumbs in a container with lid or you may freeze them in zip-lok bags or vacuum seal bags. They will last for several months.
• Do not forget to label and date the containers.
• Use these crumbs on recipes that call for bread crumbs.

Steps:

• Crispy wraps are purchased already washed and ready to use.
• In a large bowl, add spinach, chicken, carrot, cauliflower, sweet red pepper, onion, celery, chick peas, black olives, tomato, salt and black pepper; toss to mix well.
• In a small bowl, whisk together olive oil and cider vinegar.
• Pour dressing over the filling mixture and toss lightly to coat well.
• Divide mixture evenly into 4 equal amounts.
• Spoon into four crispy wraps.
• Sprinkle grated cheese over each crispy wrap.
• You may pick up the open sandwich wrap and eat it or cut into pieces if this suits you best.
• NOTE: You can also use red kidney beans instead of chick peas.
• You can also use canned solid tuna preserved in water instead of chicken.
• You may also make a dressing using 1/2 cup of mayonnaise and 1 teaspoon of freshly squeezed lemon juice.
• Adjust the amount of dressing you use to suit your taste.
• SECOND NOTE:.
• CRISPY WRAPS are the newest grown lettuce, a cross between Romaine Lettuce and Iceberg lettuce. You can use Romaine Hearts if you are not able to get CRISPY WRAPS as they are sold by that name.
• If using Romaine Hearts, just break or cut off the heavy stem and use only the tender leaves as the wrap. These tender leaves are boat shaped and that is where you place the filling.

Steps:

• In a deep 8 inch saucepan or a small deep fryer, add the oil and heat to 365°F.
• Slice onions into 1/4 inch thick slices (across the onion) and separate into individual rings; set aside.
• In a large bowl, sift together flour, baking powder and seasoning salt.
• Dredge all the onion rings in the flour mixture until well coated; set aside.
• In another bowl, whisk the egg and milk and add to the remaining flour mixture that was used for dredging the onion rings. Whisk, until a creamy batter is formed; not too thick. If too thick, add some milk to thin.
• Place a wire rack on a sheet of aluminum foil to catch drippings.
• Dip the flour coated onion rings in the batter to coat well.
• Using a fork, remove and place the coated onion rings on the wire rack and let the excess batter drip off, about 1 minute.
• In another mixing bowl, add the Panko bread crumbs.
• Roll the onion rings in the bread crumbs until thoroughly coated and place on a baking sheet lined with parchment paper.
• Deep fry the onion rings in batches of 4 to 6 for 1 minute, turn over and continue to deep fry for another 30 seconds to 1 minute or until golden in color. Do not overcook.
• Remove to paper towels to drain and season with seasoning salt.
• When serving, spinkle with Malt vinegar and some ketchup on the side for dipping.
• You can use regular or seasoned bread crumbs if Panko is not available.

Steps:

• 1. Push chunks of white bread through the shredding disk of the food processor to make coarse crumbs.
• 2. Spread the crumbs on a baking sheet and bake at 300 degrees until the crumbs are dry BUT NOT TOASTED, about 6 to 8 minutes. Shake the crumbs at least 2 times during the cooking process. Be careful not to let them brown !!
• 3. Immediately remove bread crumbs from oven and allow then to cool.
• 4. Once cooled, crumbs may be stored in the freezer in a resealable plastic bag for several months. Be sure to scrunch the bag and remove the air before sealing.
• 5. When using these crumbs you can incorporate Sesame seed, slivered almonds or chopped pecans (optional). You can also put the amount you are going to use along with a pats of butter. Pulse in the food processor to mix, just a couple of seconds and check for your desired look. Before adding as a topping, you can sprinkle the Sesame seed, about 1/4 th cup, slivered almonds or chopped pecan pieces. Sprinkle some cheese over top or add a small amount of salt and black pepper (be sure to focus on the words (VERY SMALL AMOUNTS)......

Steps:

• Carefully trim only the brown crust from fresh white bread.
• Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used.
• When it is dried out, crumble gently using your fingers.
• Use as desired.